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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Roasted Broccoli Casserole with Quinoa
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Roasted Broccoli Casserole with Quinoa

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Recipe adapted from:
Cookie and Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Egg Free Refined Sugar Free Soy Free Vegetarian
Perfect for a main dish or side dish, this casserole is similar to the classic, however it's made with the addition of quinoa for added plant protein.
https://cookieandkate.com/better-broccoli-casserole-recipe/

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https://cookieandkate.com/better-broccoli-casserole-recipe/

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Instructions
Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
To cook the quinoa: Bring the vegetable broth or water to boil in a heavy-bottomed, medium-sized pot. Add the quinoa, reduce heat to low and simmer, uncovered, for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside to steam for 10 minutes.
To roast the broccoli: Slice any large broccoli florets in half to make bite-sized pieces. Transfer the broccoli to your prepared baking sheet and toss with 2 tablespoons olive oil, until lightly coated on all sides. Sprinkle with salt and arrange in a single layer. Bake for about 20 minutes, until the broccoli is tender and starting to caramelize on the edges.
To make the breadcrumbs: Tear your piece of bread into bite-sized pieces and toss them into a food processor or blender. Process until the bread has broken into small crumbs. In a small pan over medium heat, melt the butter. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Set aside to cool. (If you cooked your bread crumbs in a cast iron skillet, transfer them to a bowl to prevent them from burning.)
Reduce the oven heat to 350 degrees. Add the salt, pepper and red pepper flakes to the pot of quinoa, and stir to combine. Set aside 3/4 cup of the cheese for later, then add the rest of the cheese to the pot. Pour in the milk and stir until the cheese and milk are evenly incorporated in the quinoa.
Pour the cheesy quinoa into a 9-inch square baking dish and top with the roasted broccoli. Stir until the broccoli is evenly mixed in with the quinoa. Sprinkle the surface of the casserole with the reserved 3/4 cup cheese, then sprinkle the breadcrumbs on top.
Bake, uncovered, for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

Notes
Recipe adapted from my creamy roasted Brussels sprout and quinoa gratin, which was originally adapted from The High-Protein Vegetarian Cookbook by Katie Parker of Veggie and the Beast.
Storage suggestions: Leftovers keep well in the refrigerator, covered, for up to 4 days. Gently reheat in the oven or microwave before serving.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook25

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
2 cup vegetable broth
1 cup quinoa any color, rinsed under running water in a mesh sieve for a minute and drained
16 ounce broccoli florets either pre-packaged or sliced from 2 large bunches of broccoli
2 tablespoon extra virgin olive oil
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
8 ounce grated cheddar cheese divided
1 cup 2% milk
1/2 tablespoon butter
1 clove garlic minced
1 slice whole wheat bread

Cooking Tools Required
9x9 baking dish, Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Pot with lid, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 368kcal | Carbohydrates: 29g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 923mg | Potassium: 508mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1153IU | Vitamin C: 68mg | Calcium: 376mg | Iron: 2mg

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Indian Style Vegetable Pizza
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Indian Style Vegetable Pizza

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Recipe adapted from:
Tarla Dalal

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 slices

Egg Free Nut Free Vegetarian
Note: This recipe requires (2) 12-inch pizza pans.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Make the pizza dough:
To make the pizza dough, combine 1/3 cup of the lukewarm water, dry yeast and sugar in a small bowl and mix well. Cover with a lid and keep aside for 5 minutes. Combine the plain flour, yeast-water mixture, remaining lukewarm water, olive oil and salt in a deep bowl and knead into a soft dough. Cover the dough with a wet muslin cloth and keep aside for 1 hour.
Make the pizza sauce:
To make pizza sauce, make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 1 to 2 minutes. Add the prepared tomato pulp, oregano, red pepper flakes, ketchup, chili powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Store the pizza sauce in an air- tight container and use as required.
To assemble and cook the pizzas:
When ready to cook the pizzas, preheat oven to 400 degrees F. Press the dough lightly to remove the air and divide the dough into 2 equal portions. Roll each portion into a 12 inch diameter circle and place on 2 pizza pans. Prick each circle evenly using a fork. Bake in a pre-heated oven at 360 degrees F for 5 minutes.
Remove pizza pans and place on a heat proof surface. Put 1/3 cup pizza sauce on each pizza and spread it evenly. Arrange ¼ cup sliced onions and ¼ cup sliced capsicum evenly over it. Sprinkle 1/2 cup of grated cheese and sprinkle a little oregano and chilli flakes evenly over it. Finally drizzle a little olive oil. Repeat steps 1 to 3 to make 1 more pizza. Bake for 12 minutes or till the pizza turns crisp and the cheese melts. Cut the pizzas into equal wedges and serve immediately.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook12

Passive60

Total Time1 hour 42 minutes

Recipe Serving Size8

Ingredients

Ingredients
For the pizza sauce:
6 tomato large
1 tablespoon extra virgin olive oil
1 clove garlic finely chopped
1/2 cup onion finely chopped
1/2 teaspoon dry oregano
1 teaspoon crushed red pepper
2 tablespoon ketchup
1 teaspoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon sugar
For the pizza dough:
3 1/4 cup all purpose flour plus extra for rolling
1 1/2 cup lukewarm water
2 teaspoon dry yeast
1 teaspoon sugar
2 teaspoon Kosher salt
2 tablespoon extra virgin olive oil
For the pizza topping:
1/2 cup onion thinly sliced
1/2 cup green bell pepper thinly sliced
1 1/2 cup mozzarella cheese grated or cheddar cheese
1 teaspoon dry oregano
1 teaspoon crushed red pepper
2 teaspoon extra virgin olive oil for drizzling

Cooking Tools Required
12 inch Pizza Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan

Reheating/Serving Instructions
Heat in 350 degree oven until heated through.

Nutrition
Serving: 2slices | Calories: 350kcal | Carbohydrates: 49g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 17mg | Sodium: 1059mg | Potassium: 396mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1193IU | Vitamin C: 22mg | Calcium: 140mg | Iron: 3mg

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Truffled Mashed Potatoes
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Truffled Mashed Potatoes

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 5 ounce

Egg Free Gluten Free Nut Free Soy Free Vegetarian
These mashed potatoes are made extra special with the addition of truffle oil, which gives the potatoes and extra rich and earthy flavor.

Truffled Mashed Potatoes quantity

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Instructions
In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
Season with Kosher salt and pepper. Stir in the truffle oil to finish.

Notes
You can also use red-skinned potatoes in this recipe.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound Yukon Gold potato peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
1 cup heavy whipping cream or milk more or less to thin
8 tablespoon European style unsalted butter
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more of less to taste
1 tablespoon truffle oil

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.

Nutrition
Calories: 292kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 594mg | Fiber: 3g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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Lotus Biscoff® Protein Cheesecake Cup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Lotus Biscoff® Protein Cheesecake Cup

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Recipe adapted from:
Empower Fitness

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Lower Carb Reduced Fat Vegetarian
Customer submitted recipe from Empower Fitness On-Line Coaching. Prepare ahead of time glasses or cups to store the Lotus Biscoff® Protein Cheesecakes.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Crush the biscuits in a resealable bag. Place them at the bottom of a glass(es).
Mix the cream cheese, honey and yoghurt together and then layer it on top of the crushed biscuits.
Rinse the raspberries then add them on top of the yoghurt mixture and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 cup FAGE® Total 0% plain yogurt
20 tablespoon Philadelphia® light cream cheese 11% fat
20 piece Lotus Biscoff® Biscuits
5 teaspoon honey
7 ounce raspberries

Cooking Tools Required
jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon

Nutrition
Calories: 142kcal | Carbohydrates: 11g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 144mg | Potassium: 247mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg

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Baked Pear with Walnuts & Cinnamon
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Baked Pear with Walnuts & Cinnamon

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1/2 pear

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

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Instructions
Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
Bake until soft, about 20 minutes.
Remove the hot baked pear from the oven, garnish with walnuts and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 each pear large, halved and cored
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 cup walnuts roughly chopped or halves

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat pears in a 350 degree oven until heated through, about 10 minutes.

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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Fresh Herb Couscous
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Fresh Herb Couscous

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Recipe adapted from:
Shani Burton

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Refined Sugar Free Vegan Vegetarian
This herbed couscous makes a nice side dish and sub for plain white rice.

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Instructions
In a medium saucepan, bring broth, salt, and oil to a boil.
Stir in the couscous, cover tightly with a lid and remove from heat.
Let the couscous steam for 5 minutes still couscous is soft.
Use a fork to fluff the couscous and break up any clumps.
Chop parsley, cilantro, and mint.
Mix in chopped herbs and pine nuts.
Serve warm or chilled

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook5

Passive5

Total Time15 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
12 ounce Moroccan couscous
16 ounce vegetable broth
2 tablespoon extra virgin olive oil
½ teaspoon Kosher salt
⅓ cup Italian parsley leaves only
⅓ cup fresh cilantro leaves only
⅓ cup mint leaves only
¼ cup pine nuts

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in microwave for 1 min or till thoroughly heated.

Nutrition
Calories: 180kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

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Chocolate Chip Cookies
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Chocolate Chip Cookies

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 oz

Nut Free Soy Free
When those cookie cravings hit, this will solve the dilemma and make you smile!

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Instructions
Preheat oven to 350 F
Melt butter in saucepan. Do not boil. Just enough for butter to melt, not hot
In a large bowl, mix butter with sugars until well combined
Stir in vanilla and egg until incorporated
Add flour, baking soda, and salt
Mix dough until just combined. Dough should be soft and a little sticky
Stir in chocolate chips
Scoop out 1 1/2 tbsp of dough and place 2 inches apart on baking sheet
Bake for 7-10 minutes or until cookies are set.
They will be puffy and still look a little under baked in the center.

Cook Times

Active Prep10

Hands-On Cook2

Hands-Off Cook8

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
¾ cup butter For vegan switch butter with vegan butter
½ cup granulated sugar
¼ cup brown sugar packed
2 teaspoon pure vanilla extract
1 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
1 ¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon Kosher salt
1 cup semi-sweet chocolate chips

Cooking Tools Required
Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

Reheating/Serving Instructions
Serve warm is a delicious option

Nutrition
Calories: 255kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 270mg | Potassium: 115mg | Fiber: 1g | Sugar: 22g | Vitamin A: 316IU | Calcium: 21mg | Iron: 1mg

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Vegetable Quinoa
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegetable Quinoa

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
In this customer submitted recipe, sauteed onions, carrots, and zucchini are cooked with the quinoa for extra flavor and nutrition.

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Instructions
Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until softened.
Add the carrot and zucchini, sauteing for several more minutes.
Add the quinoa, water, and salt; bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2 onion chopped
2 cup quinoa thoroughly rinsed and drained
2 carrot medium, coarsely grated
2 zucchini mediium, coarsely grated
3 cup water
1 1/2 teaspoon Kosher salt

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 170kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 367mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2122IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg

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Clean Diet Purple Cabbage Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Clean Diet Purple Cabbage Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Shred cabbage(s), carrots and beets in food processor
Add walnuts to food processor and pulse a few times
Make dressing by mixing oil, vinegar and pressed garlic cloves
Chop avocado and dill, and mix it all together.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the food processor:
2 whole purple cabbage small, red or green
12 carrot
2 red beet
2/3 cup walnuts chopped
Mix in:
2 avocado chopped
1 cup fresh dill chopped
For the dressing:
6 clove garlic put through a press
1 cup extra virgin olive oil
1/2 cup apple cider vinegar unfiltered
1 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 303mg | Potassium: 570mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12660IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

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Vegan Mushroom Stroganoff
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Vegan Mushroom Stroganoff

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Recipe adapted from:
KaiaFit

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Cook the brown rice fusilli according to package instructions and set aside.
Heat the oil in a skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Season with salt and pepper. Stir in the vegetable broth and Dijon mustard.
In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
Add the coconut milk and season with more salt and pepper as needed.
Divide the brown rice fusilli into bowls and top with the mushroom stroganoff. Enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
30 ounce dry brown rice fusilli cooked according to package directions
7 teaspoon extra virgin olive oil
3 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 yellow onion large, finely diced
2 pound cremini mushroom sliced
3 1/3 cup vegetable broth
5 teaspoon Dijon mustard
7 1/2 teaspoon arrowroot powder
2/3 cup canned full-fat coconut milk

Cooking Tools Required
Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through, or in a sauté pan over medium heat.

Nutrition
Calories: 107kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1047mg | Potassium: 488mg | Fiber: 2g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

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Clean Diet Blueberry Lemon Cake
$0.00 Cooking FeeRated 2 out of 5 based on 2 reviews.
Rated 2.00 out of 5
16 servings
Clean Diet Blueberry Lemon Cake

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Recipe adapted from:
Reneta Jenik

Rated 2 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 2 reviews.
Serving Size: 1/16 loaf

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. You'll love this delicious loaf for breakfast, dessert, or a snack!

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Instructions
Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
Add wet ingredients to dry ingredients, mix well.
Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.
For the lemon syrup glaze:
Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.

Notes
Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:

For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

(3) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(4) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size16

Ingredients

Ingredients
2 cup blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1 lemon zested then juiced
1/4 cup coconut oil melted
1/4 cup maple syrup or date syrup
1/2 cup unsweetened almond milk or other non-dairy milk
3 egg large
1 1/3 cup fresh blueberries
For the lemon syrup glaze:
2 tablespoon coconut oil melted
1 lemon juiced and zested (you only need 1 teaspoon of the zest)
1 tablespoon maple syrup or date syrup

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 54mg | Fiber: 3g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg

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Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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Recipe adapted from:
An Le

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: about 4-6 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Ayurveda eating

Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic) quantity

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Instructions
Bring water to a boil in a steamer
Add the asparagus and cover until just tender, for about 3 minutes
Prepare the sauce whisking all ingredients together in a mixing bowl until smooth
To serve, arrange asparagus on platter and pour tarragon sauce on top.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 bunch asparagus
2 tablespoon fresh tarragon dried or fresh
4 tablespoon tahini
3 tablespoon fresh ginger grated
1/2 teaspoon paprika
4 tablespoon fresh lemon juice
2 tablespoon maple syrup rice syrup
1/2 teaspoon Kosher salt

Cooking Tools Required
Cutting board, Kitchen towels, Steamer Basket, Tongs, Top Stove

Reheating/Serving Instructions
Microwave until warm all the way through

Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg

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Steamed Cauliflower with Coconut Dill Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Steamed Cauliflower with Coconut Dill Sauce

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Recipe adapted from:
An Le

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Healthy Comfort and Nourishment

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Instructions
Bring water to a boil in a large steamer
Chop cauliflower into bite size pieces and place in steamer
Combine remaining ingredients in a sauce pan and heat to a simmer.
Once cauliflower is semi soft, serve on plate and pour over warm sauce.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cauliflower for 10 servings, 2 heads
14 ounce canned full-fat coconut milk
4 tablespoon maple syrup for keto, use keto maple
1/2 cup fresh dill chopped
1 teaspoon Kosher salt
pinch ground turmeric

Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve warm. Reheat in microwave.

Nutrition
Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 2mg

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Roasted Chickpea and Avocado Green Salad
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Up to 10 servings
Roasted Chickpea and Avocado Green Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For roasting the chickpeas:
28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
2 tablespoon avocado oil
2 teaspoon smoked paprika
For the salad:
1 head romaine lettuce or similar, chopped
1 red onion large, thinly sliced
2 bunch kale chopped
2 avocado chopped
5 tablespoon pomegranate seeds optional
For the dressing:
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 lemon juiced
4 tablespoon fresh basil finely chopped
1 clove garlic smashed and minced

Cooking Tools Required
Can Opener, Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

Nutrition
Calories: 287kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 249mg | Potassium: 605mg | Fiber: 9g | Sugar: 3g | Vitamin A: 8360IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 2mg | Phosphorus: 126mg

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Jackfruit Carnitas Tacos
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Up to 10 servings
Jackfruit Carnitas Tacos

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Recipe adapted from:
KaiaFit

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$0.00 Cooking Fee
Serving Size: 1 taco

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

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Instructions
Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
Add the jackfruit and water, and simmer for ten minutes.
Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
Pull apart the jackfruit with a fork.
Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

Notes
Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook15

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 teaspoon extra virgin olive oil
1/2 yellow onion medium, diced
5 cup canned Jackfruit young, drained, rinsed, cored
2/3 cup water
4 teaspoon tomato paste
2 1/2 tablespoon coconut sugar
2 1/2 teaspoon ground cumin
1 teaspoon smoked paprika
1/3 cup orange juice
1/3 cup guacamole
10 corn tortilla
1/3 cup red onion diced
1/3 cup fresh cilantro chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

Nutrition
Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

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Flourless Chocolate Chip Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
12 servings
Flourless Chocolate Chip Cookies

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 cookie

Dairy Free Egg Free Gluten Free Lower Carb Paleo Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These yummy chocolate chip cookies are made with almond flour instead of wheat flour, so they are low carb and gluten free.

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12 people

Instructions
Preheat the oven to 350° F.
In a bowl, mix together the almond flour, baking soda, and salt.
Add the coconut oil, maple syrup, and vanilla extract, and mix.
Stir in the chocolate chips by hand, using a spoon
Shape into 12 cookies and place on parchment lined baking sheet, allowing space between the cookies.
Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes, before removing them.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook11

Passive0

Total Time26 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
Mix together:
1 cup almond flour
½ teaspoon baking soda
Add:
1 pinch Kosher salt
1/8 cup coconut oil
2 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Stir in:
1/4 cup semi-sweet chocolate chips (85% cocoa)

Cooking Tools Required
Baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Reheating/Serving Instructions
Cookies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 23mg | Iron: 1mg

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Mushroom and Spinach Cauliflower Rice
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Up to 10 servings
Mushroom and Spinach Cauliflower Rice

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Cauliflower rice is a delicious and nutritious alternative to white rice, plus it's loaded with additional vegetables and beans for added protein. Note: This recipe requires 2 large sauté pans for 7-10 servings.

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Instructions
Cut cauliflower into chunks, and put into a food processor. Pulse 10-15 times until you get a small, rice-sized mixture.
Heat a pan over medium heat for 1 minute. Add onion to pan, cook about 4 minutes, stirring occasionally.
Add mushrooms, garbanzo beans and 1/3 of the avocado oil. Cook for 4 minutes, stirring occasionally.
Add cauliflower, celery, sea salt, and another 1/3 of the avocado oil. Cook on medium for 5 minutes, then turn the heat to low. Cook for another 10 minutes.
Combine parsley and spinach in a large bowl.
When the cauliflower and other veggies are done, add them to the bowl with parsley and spinach. Add the remaining avocado oil, and mix to combine all ingredients.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cauliflower for 10 servings 3 medium heads or 4 packages of 10 ounce frozen riced cauliflower
24 ounce white mushroom sliced
6 stalk celery sliced
3 cup Italian parsley chopped
3 cup onion diced
6 cup fresh spinach chopped
1 tablespoon sea salt
6 tablespoon avocado oil
3 cup canned garbanzo beans rinsed and drained

Cooking Tools Required
Cutting board, Food Processor, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Heat in a sauté pan over medium high heat or microwave until heated through.

Nutrition
Calories: 212kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 938mg | Potassium: 1162mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3320IU | Vitamin C: 122mg | Calcium: 123mg | Iron: 3mg

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Mediterranean Buddha Bowl
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Up to 10 servings
Mediterranean Buddha Bowl

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

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$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
These salad bowls made with lettuce, quinoa, and tofu, plus assorted vegetables, is topped with a Mediterranean inspired dressing. Note: Vegetables will vary by season and availability.

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Instructions
Preheat oven to 400ºF/205ºC.
Prepare the quinoa according to directions and set aside.
While that's cooking, coat tofu with olive oil. Pour mixture on one of the baking sheets, and bake for about 25 minutes, flipping half-way through. Remove when tofu is golden on the edges.
In bowls or separate glass containers (meal prep!), divide the chopped lettuce equally in each. Top each with equal amounts of quinoa, tofu, chickpeas, cucumber, red bell pepper, onion, hummus and olives in each bowl.
In a separate bowl, whisk together the dressing ingredients. When you’re ready to eat, drizzle about 2 tablespoon of dressing over your Buddha Bowl, and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the bowls:
2 cup quinoa uncooked
16 ounce medium firm tofu 1 large block, drained and chopped
6 teaspoon extra virgin olive oil for coating the tofu
2 head red leaf lettuce chopped
30 ounce canned chickpeas drained
2 cucumber chopped
2 red bell pepper chopped
1 red onion finely chopped
1 cup hummus
1 cup Kalamata olive pitted
For the dressing:
1/2 cup extra virgin olive oil
4 tablespoon apple cider vinegar
1 lemon juiced
1 teaspoon dry oregano
¼ teaspoon dry thyme
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Whisk

Nutrition
Calories: 504kcal | Carbohydrates: 55g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Sodium: 374mg | Potassium: 671mg | Fiber: 13g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 6mg

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Vegan Coconut Curry
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Up to 10 servings
Vegan Coconut Curry

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

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$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

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Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
Serve curry over cauliflower rice.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the curry:
2 tablespoon extra virgin olive oil
2 yellow onion small chopped
6 clove garlic minced
2 teaspoon fresh ginger grated
2 tablespoon curry powder
2 teaspoon sea salt
16 ounce butternut squash chopped
2 red bell pepper chopped
2 carrot peeled and sliced
2 red Thai chile thinly sliced (optional)
27 ounce canned full-fat coconut milk
12 ounce cauliflower cut into florets
4 lime 1/2 juiced, rest cut into wedges for serving
15 ounce kale ribs removed and sliced thin
9 ounce frozen green peas
9 ounce frozen corn kernels
freshly ground black pepper
Cauliflower Rice
2 tablespoon coconut oil
15 ounce cauliflower head
1 bunch fresh basil organic if possible, chopped

Cooking Tools Required
Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in a saucepan over medium heat until heated through or microwave on high power.

Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

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Kitchen Sink Kale Salad
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Up to 10 servings
Kitchen Sink Kale Salad

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

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$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
This crunchy kale and quinoa salad includes chopped apples for just a touch of sweetness, and it's topped with a delicious tahini maple-lemon dressing to bring all the flavors together.

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Instructions
Heat olive oil in a small pot over medium heat and add rinsed, drained quinoa. Toast quinoa for 1-2 minutes, stirring frequently so it doesn’t burn. Add water and bring to a low boil.
Reduce heat to a simmer, cover, and cook for around 20 minutes or until the liquid is absorbed. Once cooked, remove from heat and stir before setting aside.
While the quinoa cooks, prepare dressing: Add all of the dressing ingredients EXCEPT the water in a small bowl and whisk to combine. Add water (a little bit at a time), continuing to whisk until it reaches desired consistency. Taste and adjust flavor as needed.
In a large bowl, add the kale and top with tomatoes, carrots, pepper, apple, avocado, cooked quinoa, and help hearts. Serve with dressing on the side.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
Quinoa:
2 teaspoon extra virgin olive oil
1 1/2 cup quinoa rinsed
3 cup water
Dressing:
2/3 cup tahini
6 tablespoon fresh lemon juice
2 tablespoon pure maple syrup
1 teaspoon sea salt
1/2 cup water
Salad:
12 ounce kale chopped
11 ounce cherry tomato halved
4 carrot large, chopped
2 orange bell pepper chopped
2 Granny Smith apple chopped
2 avocado chopped
3 ounce hemp hearts

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Whisk

Nutrition
Calories: 381kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 833mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8510IU | Vitamin C: 90mg | Calcium: 125mg | Iron: 4mg

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