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Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli
$0.00 Cooking FeeRated 4.9 out of 5 based on 11 reviews.
Rated 4.90 out of 5
1-10 servings
Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

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Recipe adapted from:
Mayumi Tavalero

Rated 4.9 out of 5 based on 54 customer ratings

$0.00 Cooking FeeRated 4.9 out of 5 based on 11 reviews.
Serving Size: 2 fritters

Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegetarian
These low carb zucchini fritters are made with two cheeses and garlic to make them extra flavorful. Serve as a side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

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

Instructions
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
Meanwhile make the sauce by whisking together all the sauce ingredients, including the mayo, lemon zest, lemon juice, garlic and salt in a small bowl. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini medium, shredded (large holes on box grater)
2 teaspoon Kosher salt
4 each egg large
½ cup feta cheese crumbled
½ cup mozzarella cheese shredded
4 clove garlic minced
4 stalk green onion finely chopped
1/2 teaspoon freshly ground black pepper
½ cup almond flour
2 tablespoon avocado oil plus more for frying larger quantities
For the sauce:
1 cup mayonnaise
1 clove garlic pushed through a garlic press or smashed then minced
1 each lemon zested
1 tablespoon fresh lemon juice or more to taste

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

Nutrition
Calories: 291kcal | Carbohydrates: 6g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 761mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 1mg

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Cheese Bourekas
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
1-10 servings
Cheese Bourekas

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Recipe adapted from:
Jen Stone

Rated 3 out of 5 based on 3 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1-2 bourekas each

Refined Sugar Free Soy Free
Savory Middle Eastern hand pies that everyone will love! These baked stuffed pastries are popular in Israel and throughout the Middle East and different versions of this turnover pastry can be found all over the world.

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Instructions
Preheat oven to 375 degrees F.
In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt, and a pinch of black pepper (if using all feta, might not need to add salt).
Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta. Reserve mixture.
On a smooth, clean, and lightly floured surface, unfold one of the puff pastry sheets. Use a rolling pin to roll out the sheet to a 12X12 inch square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large.
Place 1 scant tbsp of the cheese mixture in the center of each dough square. Fold the dough squares by grasping one corner and folding it over to the opposite corners to make triangles. Pinch firmly along the outer open edge of the triangles to seal.
If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-this will help it stick. You can also crimp the edges with the times of a fork.
Repeat process for the second sheet of puff pastry.
Spray your baking sheets with non-stick spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them room to expand during baking.
In a small bowl, whisk the egg yolk and 2 tsp cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each Boureka. Sprinkle with sesame or poppy seeds, if desired.
Bake the Bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway. Bake until golden brown and cooked through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets
½ cup feta cheese crumbled
⅓ cup kashkaval cheese grated (or substitute another 1/3 cup feta)
⅓ cup ricotta cheese
1 egg
1 teaspoon Kosher salt
1 pinch freshly ground black pepper
1 egg yolk
avocado oil cooking spray
1 tablespoon sesame seeds or poppy seeds for topping, optional

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Serve warm. Store in a sealed container or plastic zipper bag Can freeze extra Bourekas, just do not egg wash or bake. Bake from frozen state 30-45 minutes after adding egg wash

Nutrition
Calories: 186kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Calcium: 56mg | Iron: 1mg

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Alan’s Famous Breakfast Frittata
$0.00 Cooking FeeRated 3.8 out of 5 based on 5 reviews.
Rated 3.75 out of 5
FSA/HSA
12 servings
Alan’s Famous Breakfast Frittata

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Recipe adapted from:
Alan Skversky

Rated 4 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 3.8 out of 5 based on 5 reviews.

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 Gluten Free Keto Lower Carb Reduced Fat Refined Sugar Free Soy Free
This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

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

Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
Bake for 45-60 minutes.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 bunch asparagus chopped into one-inch lengths
12 egg large
16 ounce egg white
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground turkey
1 white onion small dice
1 red bell pepper diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh spinach roughly chopped

Cooking Tools Required
9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes or until heated through.

Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 758mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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Mediterranean Cobb Salad
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Mediterranean Cobb Salad

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee

Soy Free
I'm a huge fan of taking classic dishes and adding some flair to them. I also like to change up heavier dishes, like Cobb salad. I've traded out the typical chicken for crunchy falafel that's just as satisfying.

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Instructions
Hard Boiled Eggs
Fill a pot (large enough to accommodate all the eggs in a single layer) with water and bring to a boil. As soon as the water boils, gently add the eggs. Set a timer for 9 minutes, bring back to a boil, then turn down to a simmer. Meanwhile set up a bowl of ice water, and when the eggs are done transfer to ice water and allow eggs to cool until ready to use.
Falafel
Prepare and cook falafel according to package directions. When cool enough to handle, crumble or coarsely chop falafel.
Dressing
In small bowl combine sour cream, cucumber, milk, parsley and salt. Whisk until thoroughly combined
Salad
In a large bowl, combine romaine and spinach; transfer to a platter. Arrange crumbled falafel and remaining ingredients over greens. Drizzle with dressing.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
Falafel
6 ounce falafel mix package
Dressing
1/2 cup sour cream
1/4 cup cucumber peeled, seeded, chopped
1/4 cup 2% milk
1 teaspoon Italian parsley minced
1/4 teaspoon Kosher salt
Salad
4 cup romaine lettuce hand torn
4 cup fresh spinach
2 tomato seeded and finely chopped
1 avocado peeled and finely chopped
3/4 cup feta cheese crumbled
8 bacon cooked and crumbled*can be omitted for vegetarian option
1/2 cup olives finely chopped
3 egg

Cooking Tools Required
Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat falafel to desired temperature in the oven or microwave.

Nutrition
Calories: 232kcal | Carbohydrates: 10g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 451mg | Potassium: 411mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3241IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 2mg

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Shakshuka
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Shakshuka

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 egg with 3/4 cup sauce

Dairy Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegetarian Whole 30
A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.
https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

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https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

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Instructions
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. Note: can add vegtable broth or tomato juice to water it down if the sauce getting too reduced.
Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.
Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 cup onion diced
2 clove garlic minced
2 green bell pepper seeded and chopped
3 pound tomato for 10 servings - 6 cups of ripe tomatoes diced
3 tablespoon tomato paste
2 teaspoon chili powder
2 teaspoon ground cumin
2 teaspoon paprika
1 pinch cayenne pepper add more to make it more spicy, per client preferences
1 tablespoon granulated sugar
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
10 egg
2 tablespoon Italian parsley minced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Carefully remove egg(s) from sauce and set aside. Heat sauce in a skillet, adding a bit of water if it has thickened and bring to a simmer. Carefully place reserved egg(s) in the sauce and gently heat through. Note: Eggs will be slightly more firm than when originally cooked.

Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 349mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1925IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg

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Alan’s Famous Breakfast Frittata-Lower Sodium
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
12 servings
Alan’s Famous Breakfast Frittata-Lower Sodium

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Recipe adapted from:
Alan Skversky

Rated 0 out of 5

$0.00 Cooking Fee

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 Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Reduced Fat Refined Sugar Free Soy Free
This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

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

Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
Bake for 45-60 minutes.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 bunch asparagus chopped into one-inch lengths
12 egg large
16 ounce egg white
1.5 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground turkey
1 white onion small dice
1 red bell pepper diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh spinach roughly chopped

Cooking Tools Required
9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes or until heated through.

Nutrition
Calories: 149kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 661mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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Low Carb GF Zucchini latkes
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Low Carb GF Zucchini latkes

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 fritters

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

Diabetes Friendly Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegetarian
These low carb zucchini fritters are made with 2 cheeses and garlic to make them extra flavorful. Serve as a holiday dish or side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

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Instructions
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
Meanwhile make the sauce by whisking together all the sauce ingredients in a small bowl. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 zucchini medium, shredded (large holes on box grater)
2 teaspoon Kosher salt
4 egg large
½ cup feta cheese crumbled
½ cup mozzarella cheese shredded
4 clove garlic minced
4 stalk green onion finely chopped
1 teaspoon freshly ground black pepper
½ cup almond flour
2 tablespoon avocado oil plus more for frying larger quantities
For serving, optional:
1/2 cup plain Greek yogurt
1/2 cup applesauce

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

Nutrition
Calories: 153kcal | Carbohydrates: 8g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 625mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 453IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 1mg

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Aloo Paratha
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Aloo Paratha

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Recipe adapted from:
Priya Krishna

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 paratha

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices and herbs. They are perfect for dipping into dals and stews or eating alongside assorted condiments. Note: This recipe requires 2 skillets for cooking the paratha.

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

Instructions
Scrub russet potatoes, then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 15-20 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)
Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 3 cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.
Mix whole wheat flour, 1/2 teaspoon of the oil, 1/2 teaspoon of the Kosher salt, and 1 cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.
Meanwhile, finely crush fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get.
Using a fork, mix ground fennel, chili powder, chopped cilantro, and remaining Kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 8 equal portions and roll into balls.
Divide dough into 8 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.
Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.
To cook paratha, pour vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with some of the oil and carefully place, oiled side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining paratha.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook15

Passive20

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
4 russet potato medium, about 20-22 ounces total
2 cup whole wheat flour plus more for dusting and rolling
3/4 cup avocado oil
1 teaspoon Kosher salt
1 teaspoon fennel seeds
1 bunch fresh cilantro chopped
1/2 teaspoon chili powder

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Mortar and Pestle, Pastry brush, Peeler, Plastic food wrap, Potato Masher, Rolling Pin, Saute pan, Sharp Knives, Top Stove

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

Nutrition
Calories: 368kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 565mg | Fiber: 5g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

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Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

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Mediterranean Cobb Salad

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Hard Boiled Eggs

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Salad

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Shakshuka

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Alan’s Famous Breakfast Frittata-Lower Sodium

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Low Carb GF Zucchini latkes

Low Carb GF Zucchini latkes

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