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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!

Add quick side dishes that your chef can make while your main

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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Precut Mixed Fruit
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
1-10 servings
Precut Mixed Fruit

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 40 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Eating healthy is easy when you let your Foodom chef do all the prep! These mixed fresh fruits are washed, trimmed and ready to eat. Note: Photo is serving suggestion and some fruit may only be available seasonally.

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

Instructions
Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
12 ounce blueberries about 1 pint
12 ounce strawberry about 1 pint
1 bunch green grapes such as Thompson seedless, stemmed

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 67mg | Calcium: 21mg | Iron: 1mg

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Smashed potatoes
$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Rated 4.82 out of 5
1-10 servings
Smashed potatoes

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Recipe adapted from:
Jen Stone

Rated 4.8 out of 5 based on 57 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Serving Size: 8 oz

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Smashed potatoes are baked to crispy and golden brown perfection!

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

Instructions
Scrub potatoes clean and rinse under running cool water
Remove and discard any nubby sprouting areas
Place potatoes in a large Dutch oven or soup pot
Fill pot with water until potatoes are submerged and covered by inch additional water
Add 1¼ tablespoon of the salt to water
Bring mixture to a boil over medium high heat; about 15 minutes
Cook potatoes until they are easily pierced with a fork
While potatoes cook, preheat oven to 425 F
Drizzle 3 tbsp olive oil over a large rimmed baking sheet
Brush oil over sheet to ensure it is evenly distributed
Evenly distribute the potatoes over oiled sheet
Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
Drizzle remaining olive oil over all potatoes
Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
Sprinkle with black pepper
Bake potatoes until edges are golden brown, about 15 minutes
Sprinkle with fresh parsley

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound baby red potato
2 ½ tablespoon Kosher salt divided
6 tablespoon extra virgin olive oil divided
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon freshly ground black pepper or to taste
5 tablespoon Italian parsley chives, and/or green onions

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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Primavera Egg Muffins
$0.00 Cooking FeeRated 4.2 out of 5 based on 16 reviews.
Rated 4.20 out of 5
FSA/HSA
12 servings
Primavera Egg Muffins

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.3 out of 5 based on 68 customer ratings

$0.00 Cooking FeeRated 4.2 out of 5 based on 16 reviews.
Serving Size: 1 muffin

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 Nut Free Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

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

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed onions.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 tablespoon avocado oil divided
1 small red onion chopped
9 egg large organic, beaten
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 tomato chopped
1 teaspoon baking powder
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper freshly ground
2 tablespoon water

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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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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Banana Bread
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
8 servings
Banana Bread

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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: 1/8 slice

Gluten Free Nut Free Soy Free Vegetarian
This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

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

Instructions
Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
In a large bowl whisk together the dry ingredients and set aside.
In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
1 teaspoon baking soda
½ teaspoon Kosher salt
Wet ingredients:
3 ripe banana mashed
¼ cup plain Greek yogurt
2 egg large, lightly beaten
6 tablespoon unsalted butter melted and cooled
1 teaspoon pure vanilla extract
Optional:
1 cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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Classic Homemade Cornbread
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Classic Homemade Cornbread

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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

Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
3 ½ teaspoon baking powder
⅓ cup avocado oil
1 egg large
1 cup milk

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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Paleo Ham & Egg Cups
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
6 servings
Paleo Ham & Egg Cups

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Recipe adapted from:
Trina Beck

Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1 egg cup

Gluten Free Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
We know it’s hard to cook up breakfast when you're working or are having a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during your busy week.
https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat oven to 350º F.
Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
Add the chopped peppers and sauté for another 2 minutes. Set aside.
In a medium bowl whisk together the eggs and coconut milk.
Season with Kosher salt and pepper.
Grease muffin tin with coconut oil and line each cup with a slice of ham.
Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
Bake at 350º F for about 20 minutes

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Recipe Serving Size6

Ingredients

Ingredients
6 slice deli ham we used Applegate brand
4 egg
1/4 cup canned full-fat coconut milk
1/4 cup orange bell pepper chopped
1/4 cup red bell pepper chopped
1/4 cup yellow onion chopped
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1/4 cup extra virgin olive oil for sauteing

Cooking Tools Required
Cutting board, Jumbo Muffin Pan, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Place one cup in the microwave and heat for 30 seconds or less on medium power.

Nutrition
Calories: 215kcal | Carbohydrates: 2g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 764mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg

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Parmesan Herb Scones
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Parmesan Herb Scones

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 scone

Nut Free Refined Sugar Free Soy Free Vegetarian
Enjoy these savory herb-cheese scones for brunch, lunch, or a snack. These also freeze well for longer term storage.

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

Instructions
Place oven rack to middle position and pre-heat oven to 425 degrees.
Whisk together all the dry ingredients.
Using a pastry blender cut-in the butter until it resembles coarse crumbs with some larger lumps.
Beat the egg with the heavy cream and water, and stir mixture into the dry ingredients. Remove dough to a floured work surface and knead a couple times until the dough comes together, about 10 seconds. Form into a ball.
Roll or pat dough out to a ½ inch thick circle. Cut into 8 wedges. Brush top with remaining tablespoon of cream. Separate wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until tops are lightly brown. Cool on a wire rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
1/3 cup Parmesan cheese grated
2 tablespoon fresh chives chopped, OR your favorite fresh herb(s)
Ingredients:
4 tablespoon unsalted butter cold, cut into cubes
¾ cup heavy whipping cream
1 egg
1 tablespoon water
For brushing on top:
1 tablespoon heavy whipping cream

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, pastry blender, Pastry brush, Sharp Knives, Spatula, Whisk

Nutrition
Calories: 271kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 387mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg

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Triple Chocolate Espresso Brownies
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Triple Chocolate Espresso Brownies

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 brownie

Nut Free Oil Free Vegetarian
These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 16 people

Instructions
Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
Cut into 4 columns each way, to make 16 pieces.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
5 ounce semi-sweet chocolate chips
2 ounce unsweetened chocolate chopped
8 tablespoon unsalted butter cut into quarters
3 tablespoon unsweetened cocoa powder
1 ½ tablespoon instant coffee powder
3 egg large
1 ¼ cup sugar
2 teaspoon pure vanilla extract
½ teaspoon Kosher salt
1 cup all-purpose flour

Cooking Tools Required
8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

Nutrition
Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | Iron: 2mg

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Egg Muffin Tex-Mex Style With Turkey and Veggies
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
12 servings
Egg Muffin Tex-Mex Style With Turkey and Veggies

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Recipe adapted from:
Lexi's Clean Kitchen

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 1-2 muffins

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 Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

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

Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup fresh spinach
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

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Ham and Brie Pastries
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1-10 servings
Ham and Brie Pastries

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

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Instructions
Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets thawed
0.75 cup Fruit preserves Apricot, berries or any other preffered fruit
8 slice deli ham quartered
16 ounce Brie cheese cut into 16 pieces

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

Nutrition
Calories: 547kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans
$0.00 Cooking Fee
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12 servings
Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

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Recipe adapted from:
Lexi's Clean Kitchen

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 muffins

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.

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Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey, veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

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Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in black beans, spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1/2 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup canned black beans rinses and drained
1 cup fresh spinach
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 cup shredded sharp cheddar cheese shredded
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 130kcal | Carbohydrates: 5g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 343mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 1mg

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Pumpkin Chocolate Chip Bread (2 loaves)
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20 servings
Pumpkin Chocolate Chip Bread (2 loaves)

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Recipe adapted from:
Customer

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$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Nut Free Soy Free Vegetarian
This recipe makes 2 delicious loaves, one to enjoy now and one to freeze for later!

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Instructions
Preheat oven to 350 degrees. Prepare 2 loaf pans by greasing and lightly flouring.
In a medium bowl cream together the sugar and oil. Add eggs one at a time mixing well after each addition.
Add the pumpkin and water mixing well to incorporate all the ingredients.
In a separate bowl whisk together the dry ingredients.
Fold the dry ingredients into the wet ingredients.
Stir in the chocolate chips if using.
Divide mixture evenly into loaf pans and bake for 60-70 minutes or until a wooden skewer inserted into the center comes out clean. Allow bread to cool 15 minutes before removing from pan. Finish cooling on cooling rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size20

Ingredients

Ingredients
Wet ingredients:
3 cup granulated sugar
1 cup avocado oil
4 egg
15 ounce canned pumpkin
2/3 cup water
Dry ingredients:
3 ½ cup all purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground clove
1 teaspoon ground allspice
Optional:
10 ounce semi-sweet chocolate chips

Cooking Tools Required
8x5 inch Loaf Pan, 8x8 inch nonstick baking pan, Can Opener, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Nutrition
Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 166mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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Banana Date Oatmeal Cookies
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16 servings
Banana Date Oatmeal Cookies

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$0.00 Cooking Fee
Serving Size: 1 cookie

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Vegan and gluten free, these cookies are made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar.

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Instructions
In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt. Add flaxseed mixture and whisk really well. Add oats and oat flour; stir to combine. Add nuts and dates; mix well. Dough will be very thick.
Using a large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread, you should be able to place 6 large cookies per sheet. Bake for 20 minutes or until nuts start to brown a bit.
Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or dessert!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size16

Ingredients

Ingredients
3 tablespoon flax seeds meal
9 tablespoon water
2 ripe banana
1/2 cup coconut oil melted
1 teaspoon pure vanilla extract
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 3/4 cup old fashioned rolled oats
1/2 cup oat flour
1 cup mixed nuts chopped if too large
10 pitted Medjool date chopped
avocado oil cooking spray

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 359mg | Fiber: 5g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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Tapenade Olive Spread
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Tapenade Olive Spread

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Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3 tablespoons

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic. Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.

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Instructions
Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup pitted Kalamata olive
2 tablespoon capers
3 fillet canned anchovy
1 lemon juiced
2 clove garlic roughly chopped
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Optional for serving:
baguette sliced
Gluten-free crackers for gluten-free option
assorted vegetables for low-carb option

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

Nutrition
Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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Blueberry Lemon Buttermilk Loaf
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Blueberry Lemon Buttermilk Loaf

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: One 3/4 inch slice

Nut Free Vegetarian
This moist and delicious blueberry loaf is great for a quick snack, breakfast, or even dessert. Buttermilk creates an extra tender and flavorful crumb, plus this loaf also freezes well for extended storage or travel.

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Instructions
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
Whisk together the dry ingredients and set aside.
In a large bowl, whisk together lemon zest, 1 tablespoon of the lemon juice, buttermilk, oil, eggs, and vanilla.
Slowly add the dry ingredients into the wet ingredients and gently fold together. Just before it's combined, fold in the blueberries (be extra careful with frozen blueberries as they are more fragile)
Pour into prepared loaf pan and bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean.
To make the lemon glaze, combine the powdered sugar with the lemon juice, 1 teaspoon at a time, until a syrup consistency is reached. Make sure loaf is completely cool before topping with glaze.

Notes
Frozen blueberries will add a bit more moisture to the loaf, so it may be necessary to extend baking time by 5-8 minutes.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dry ingredients:
1 2/3 cup all-purpose flour
1/2 teaspoon Kosher salt Diamond Crystal recommended
2 teaspoon baking powder
1 cup sugar
1 lemon large, zested and juiced
3/4 cup buttermilk
1/2 cup avocado oil
2 egg
1/2 teaspoon pure vanilla extract
1 cup fresh blueberries or frozen
Optional lemon glaze:
1 cup confectioners sugar
1-2 tablespoon fresh lemon juice

Cooking Tools Required
8x5 inch Loaf Pan, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Spatula, Whisk

Nutrition
Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

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Mixed Berry Fruit Cups
$0.00 Cooking Fee
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1-10 servings
Mixed Berry Fruit Cups

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz

AIP Diet Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Seasonal berries mixed together, served in cups

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

Instructions
Wash all three berries
Mix in mixing bowl
Portion in to 10 small cups
Refrigerate until ready to serve

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce Blackberries
16 ounce Raspberries
16 ounce Blueberries

Cooking Tools Required
Mixing bowls

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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Egg Muffin Tex-Mex Style With Veggies and Black Beans
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FSA/HSA
12 servings
Egg Muffin Tex-Mex Style With Veggies and Black Beans

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Recipe adapted from:
Lexi's Clean Kitchen

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 muffins

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 Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

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

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed veggies.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
15 ounce canned black beans rinses and drained
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 cup shredded sharp cheddar cheese
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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Homemade Cornbread With Jalapeño Peppers and Corn
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9 servings
Homemade Cornbread With Jalapeño Peppers and Corn

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

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$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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Adjust the ingredients measurement scale here by changing this number. 9

Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size9

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
1 tablespoon baking powder
8 tablespoon unsalted butter
1 egg large
1 cup milk
1 jalapeno pepper deseeded and finely chopped
1 cup frozen corn defrosted

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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Little Black Dress Egg Muffins with Bacon
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Little Black Dress Egg Muffins with Bacon

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1-2 muffins

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 Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

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

Instructions
Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened.
Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
In a food processor, put in the zucchini and bacon, and process until finely chopped.
Whisk the eggs and season with pepper. Mix the zucchini & bacon mixture in with the eggs.
Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the onion and pepper mixture to the eggs.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

Cook Times

Active Prep5

Hands-On Cook7

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 egg
½ each onion diced
1 each red bell pepper seeded & diced
2 each zucchini diced
6 slice bacon nitrate-free Or turkey bacon nitrate-free, no added sugars or non-compliant preservatives
4 cup fresh spinach
1/4 teaspoon freshly ground black pepper adjust to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 145kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 176mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg

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