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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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Ground Chicken Chow Mein
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Ground Chicken Chow Mein

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$0.00 Cooking Fee

Dairy Free Nut Free Refined Sugar Free

Ground Chicken Chow Mein quantity

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Instructions
Heat the sesame oil over medium heat in a large skillet or wok. Add onion, celery, cabbage, carrot, garlic and ginger, stirring to combine. Cover and cook for about 10 minutes, stirring occasionally.
Bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
In a separate pan, melt the coconut oil and brown the ground chicken.
Add the noodles and the chicken to the pan with the sauted veggies. Pour the coconut aminos over everything and mix well. Divide between bowls and serve.

Cook Times

Active Prep30

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound extra lean ground chicken
16 ounce spaghetti dry, cooked al-dente or Chinese style noodles
5 tablespoon sesame oil more or less to taste
2 each yellow onion diced
10 stalk celery sliced diagonally
1 each medium cabbage thinly sliced
3 each carrot julienne
8 clove garlic minced
3 tablespoon fresh ginger peeled and grated
4 tablespoon coconut oil
2/3 cup coconut aminos more or less to taste

Cooking Tools Required
5-quart saucepot, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wok

Reheating/Serving Instructions
Heat noodles in a non-stick pan over medium-high heat until hot.

Nutrition
Calories: 466kcal | Carbohydrates: 40g | Protein: 26g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 465mg | Potassium: 817mg | Fiber: 2g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg

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Egg Roll Stir-Fry-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Egg Roll Stir-Fry-AIP Diet Friendly

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Recipe adapted from:
Christina Feindel

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

AIP Diet Lower Carb Paleo
This Egg Roll Stir-Fry has everything I loved about egg rolls except for the crispy wonton wrapper, which, while it may have been the best part, certainly wasn’t the healthiest. No, this dish serves up the savory meat and healthy veggie filling with a delicious, soy-free sauce that’ll have your mouth watering in anticipation before it comes off the stove.
https://autoimmunewellness.com/egg-roll-stir-fry/

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https://autoimmunewellness.com/egg-roll-stir-fry/

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Instructions
Heat the oil in a pan over medium-high and saute the onion, cabbage, and carrots until the onion is translucent, about 4 minutes.
Add the garlic to the pan and cook another 30 seconds.
Break the ground pork up into pieces and add to the pan, stir-frying until browned, about 5 minutes.
Add the aminos, fish sauce, and ginger, then stir-fry another 3 minutes or until the pork is cooked through.
Serve garnished with green onions.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon coconut oil
1 small yellow onion chopped
1 medium cabbage shredded
4 large carrot shredded
3 clove garlic minced
1 pound ground pork
6 tablespoon coconut aminos
1 teaspoon fish sauce
½ teaspoon ground ginger
4 stalk green onion chopped

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 430kcal | Carbohydrates: 28g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 776mg | Potassium: 996mg | Fiber: 8g | Sugar: 12g | Vitamin A: 10542IU | Vitamin C: 92mg | Calcium: 147mg | Iron: 3mg

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Sizzlin Spicy Szechuan and Beef Stir-Fry
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Sizzlin Spicy Szechuan and Beef Stir-Fry

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Recipe adapted from:
Gimme Some Oven

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 oz of steak and 1-2 oz of veggies

Dairy Free Egg Free Nut Free Refined Sugar Free
This Sizzlin’ Spicy Squabble Szechuan Stir-Fry is made with beef but can be easily made with chicken, shrimp or tofu. Feel free to make it as spicy or mild as you prefer!
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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

Instructions
Heat 1 tablespoon oil in a wok or large sauté pan over high heat.
Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through. Transfer steak to a clean plate and set aside.
Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy. (I don’t like my veggies to be too soft in a stir-fry.) Add garlic and sauté for 1 more minute, or until fragrant.
In the meantime, chop the garlic and ginger and make the Szechuan sauce.
Reduce heat to medium. Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
Remove from heat and serve immediately over rice or noodles, sprinkled with your desired toppings.
Notes:
**If your customer would like a spicier sauce, double the amount of crushed red pepper flakes. For a sweeter sauce, add more maple syrup.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
4 tablespoon avocado oil
2 pound flank steak thinly-sliced
2 each white onion peeled and thinly sliced
2 each red bell pepper cored and thinly sliced
8 clove garlic peeled and thinly sliced
5 teaspoon fresh ginger finely minced
3 tablespoon extra virgin olive oil
Szechuan Sauce:
3/4 cup low-sodium soy sauce
5 tablespoon maple syrup
2 tablespoon chili garlic sauce
2 tablespoon rice vinegar
1 teaspoon Chinese five spice powder
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground ginger
Toppings (optional):
green onion thinly-sliced
sesame seeds toasted
crushed red pepper

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

Reheating/Serving Instructions
Sause: Use immediately, or refrigerate in a sealed container for up to 4 days.

Nutrition
Calories: 460kcal | Carbohydrates: 23g | Protein: 37g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 91mg | Sodium: 1518mg | Potassium: 852mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1344IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 4mg

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Sausage Stuffed Mushroom Caps
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Sausage Stuffed Mushroom Caps

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 pieces

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.
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Diabetes Friendly Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

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Instructions
Preheat oven to 400 degrees F.
Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
Platter and garnish with remaining chopped parsley.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive5

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 sprig fresh rosemary
2 clove garlic
20 white mushroom
1 pound Italian sausage
1/2 cup plain breadcrumbs
1 egg yolk
5 tablespoon Italian parsley chopped
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

Reheating/Serving Instructions
Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

Nutrition
Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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Simmered Spicy Tofu with Beef
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Simmered Spicy Tofu with Beef

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Recipe adapted from:
Chef Jun Cai

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

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 Egg Free Heart Healthy Lower Carb
This flavorful simmered beef and tofu recipe was submitted by one of our San Francisco East Bay plaform chefs, Chef Jun Cai. It would go great with an oder of white rice!

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

Instructions
In a large wok heat the oil add the ground beef and Doubanjiang. Cook over medium heat and chop the ground meat into small bits with a spatula, until beef is evenly coated with Doubanjiang and fully cooked through.
Add green onion, garlic, ginger and stir fry for another minute.
Spread tofu evenly on top of ground beef. Add five-spice powder, and sugar. Pour in the water and cook until brought to a simmer.
Simmer, covered, over medium-low heat for 8 to 10 minutes, or until the sauce has reduced to half the original amount. Taste the tofu with some sauce (be careful, it will be very hot!).
Adjust seasoning by adding salt if needed. If the dish is too spicy, add another teaspoon of sugar to balance it out. Gently mix well with spatula.
Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a bowl.
Garnish with extra green onion and a small of the Sichuan peppercorns oil, if using. Serve hot over steamed rice or by itself as main.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
8 ounce 80% lean ground beef
2 tablespoon avocado oil
3 tablespoon Doubanjiang (spicy Sichuan paste)
4 stalk green onion chopped
8 clove garlic chopped
1 teaspoon fresh ginger minced
28 ounce firm tofu
4 teaspoon light soy sauce
2 teaspoon oyster sauce
3 tablespoon cornstarch mixed with 2 cups water
1/2 teaspoon Chinese five spice powder
2 teaspoon granulated sugar or to taste
1 cup water
Optional:
2 teaspoon Sichuan peppercorn oil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Wok, Wooden Spatula

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

Nutrition
Calories: 218kcal | Carbohydrates: 10g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 236mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 2mg

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Shrimp with Lobster Sauce
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Shrimp with Lobster Sauce

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Recipe adapted from:
Bill

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 7 ounces plus 3/4 cup rice

Dairy Free Gluten Free Nut Free
Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill
https://thewoksoflife.com/shrimp-lobster-sauce/

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https://thewoksoflife.com/shrimp-lobster-sauce/

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

Instructions
Cook rice according to package directions
Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup long grain white rice cooked according to package directions
24 ounce U21 shrimp
12 ounce ground pork
6 tablespoon avocado oil
3 clove garlic minced
3 tablespoon dry sherry or Shaoxing wine
4 1/2 cup low sodium chicken stock
1 1/2 teaspoon sesame oil
3/4 teaspoon granulated sugar
1 ½ teaspoon Kosher salt more or less to taste
¼ teaspoon white pepper more or less to taste
1 1/2 cup frozen green peas
6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
3 egg beaten slightly
3 stalk green onion chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

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

Nutrition
Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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Hoisin BBQ Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Hoisin BBQ Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 cup

Dairy Free Egg Free Reduced Fat
This homemade Asian inspired BBQ sauce is great on ribs, chicken, or pork. You can also use it as a dipping sauce for chicken nuggets, chicken wings, slathered on your favorite burger, or sandwich such as pulled pork. Note: This is a fresh product so please use within 7 days or freeze for longer term storage. Photo is serving suggestion only. This recipe is for the BBQ sauce only.

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

Instructions
Place all ingredients ingredients in a medium saucepan. Bring to a boil, then simmer gently for 10 minutes, stirring often so it doesn't burn.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup ketchup
1/4 cup brown sugar packed
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown mustard
2 teaspoon chili powder
1 cup hoisin sauce
2 tablespoon apple jelly or your favorite fruit jelly

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Saucepan, Spatula, Top Stove, Whisk

Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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Baked Tomatoes with Garlic and Parsley
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Baked Tomatoes with Garlic and Parsley

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 tomato halves

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

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Instructions
Preheat oven to 350 degrees.
Wash tomatoes and cut them in half lengthwise.
Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, garlic, salt and pepper. Drizzle the olive oil on top.
Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 1/2 pound Roma tomato about 20 small
6 tablespoon Italian parsley (flatleaf) finely chopped
4 clove garlic large, finely chopped
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoon extra virgin olive oil

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

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

Nutrition
Calories: 114kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 477mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 32mg | Calcium: 27mg | Iron: 1mg

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

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Dairy Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.

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Instructions
Preheat oven to 350 F
Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
Remove colander with tomatoes from the tomato juice and place the colander in the sink.
Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ½ pound tomato preferably heirloom, cut into bite size pieces
1 English cucumber sliced
4 teaspoon Kosher salt plus more for seasoning
1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
1 ¼ cup extra virgin olive oil divided
2 shallot minced, or slices of red onion
4 clove garlic minced
1 teaspoon Dijon mustard
4 tablespoon red wine vinegar
½ teaspoon freshly ground black pepper or to taste
1 cup fresh basil roughly chopped and packed into cup

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, Whisk

Reheating/Serving Instructions
Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.

Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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

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Recipe adapted from:
Syd Bailey

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Reduced Fat Vegan Vegetarian
Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

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Instructions
Mash the tofu with a fork and add to a mixing bowl.
Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound extra firm tofu
1 cup walnuts
1 pound cremini mushroom
15 ounce canned lentils drained
1 onion large, chopped
1 tablespoon extra virgin olive oil
3 clove garlic minced
1 tablespoon fresh basil finely chopped
1 tablespoon fresh oregano finely chopped
½ cup tomato paste
28 ounce canned crushed tomatoes
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

Nutrition
Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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Zoodles with Tofu and Mushroom Ragu and Pine Nut Parmesan
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1-10 servings
Zoodles with Tofu and Mushroom Ragu and Pine Nut Parmesan

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Serving Size: 9 oz ragu + 1 cup of cooked zoodles

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Postpartum Refined Sugar Free Renal stage 1-3a Vegan Vegetarian
This Tofu & Mushroom Ragu is proof that comfort food doesn’t need cream or cheese to taste indulgent. Packed with earthy mushrooms and hearty tofu, it delivers all the richness of a classic Italian ragu—without the heaviness. Serve it over zoodles or spaghetti squash for low carb option, and watch meat-lovers go back for seconds (then ask what’s in it). Dairy-free, nourishing, and surprisingly addictive—this is one dish that doesn’t mess around.

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Instructions
Bake the tofu:
Preheat the oven to 400ºF/200ºC.
Line a sheet pan with parchment paper for easier clean up.
Mix together the tamari, nutritional yeast and chili powder in a large bowl.
Add the crumbled tofu and toss to combine.
Spread the tofu out on the lined sheet pan in an even layer.
Roast in the oven for 15 minutes until golden and slightly crispy., turning half way through.
Prepare the ragu:
Heat the olive oil in a large pot or Dutch oven over a medium-high heat. Add onions, carrots, and celery; sauté ~7 minutes until softened.
Stir in garlic and cook 1–2 minutes.
Add mushrooms and cook until softened and most liquid has evaporated, ~5 minutes.
Stir in tomato paste, then deglaze with red wine (or broth).
Add crushed tomatoes, oregano, thyme, bay leaves, salt, black pepper, and chili flakes if using. Simmer gently for ~10 minutes, stirring occasionally.
Stir in baked tofu and simmer an additional 3–5 minutes to combine flavors. Remove bay leaves.
Cook the zoodles:
Spiralize zucchinis into noodles.
Lightly sauté zoodles in a nonstick skillet with a splash of olive oil for 1–2 minutes to warm (don’t overcook; they should remain slightly firm).
Prepare the Pine Nut Parmesan:
Combine the very finely chopped pine nuts, tasted sesame seeds, lemon zest, and nutritional yeast in a bowl. Season to taste with salt and black pepper.
Serve:
Toss cooked zoodles with ragu or serve ragu on top. Garnish with Pine Nut Parmesan or fresh basil if desired.

Cook Times

Active Prep22

Hands-On Cook18

Hands-Off Cook15

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Ragu:
40 ounce extra-firm tofu pressed and crumbled
4 tablespoon tamari sauce or coconut aminos
4 tablespoon nutritional yeast
1 teaspoon chili powder
16 ounce cremini mushroom finely chopped
2 each large onion diced
4 each medium carrot diced
4 stalk celery diced
8 clove garlic minced
56 ounce canned crushed tomatoes
6 ounce tomato paste
1 cup red wine can substitute with veggie broth
3 tablespoon extra virgin olive oil
2 teaspoon dried oregano
2 teaspoon dried thyme
2 each bay leaf
1 teaspoon chili flakes optional
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 pound zucchini
For Serving:
½ cup fresh basil loosely packed
For the Pine Nut Parmesan:
½ cup pine nuts very finely chopped
2 tablespoon sesame seeds toasted
2 tablespoon lemon zest
2 tablespoon nutritional yeast
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 355kcal | Carbohydrates: 34g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1152mg | Potassium: 1563mg | Fiber: 10g | Sugar: 17g | Vitamin A: 5223IU | Vitamin C: 49mg | Calcium: 292mg | Iron: 7mg | Phosphorus: 261mg

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Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach
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FSA/HSA
4 servings
Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 6 ounces

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 Egg Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This Italian-inspired dish is high in protein, rich in fiber, and full of Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal. Enjoy!

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Instructions
Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
4 cup fresh spinach
1/4 cup grated parmesan cheese
1 tablespoon balsamic vinegar

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saute pan, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 325kcal | Carbohydrates: 18g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 566mg | Potassium: 772mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3001IU | Vitamin C: 10mg | Calcium: 138mg | Iron: 3mg | Phosphorus: 381mg

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Asian Turkey Lettuce Wraps
$0.00 Cooking Fee
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FSA/HSA
4 servings
Asian Turkey Lettuce Wraps

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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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Dairy Free Diabetes Friendly Egg Free Heart Healthy Lower Carb Refined Sugar Free
These tasty low carb lettuce wraps are full of flavor and extra veggies.

Asian Turkey Lettuce Wraps quantity

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Instructions
Prepare the Filling:
Heat the sesame oil in a large pan over medium heat.
Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.
Add Vegetables:
Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.
Prepare Lettuce Wraps:
While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.
Assemble the Wraps:
Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.
Serve:
Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound lean ground turkey
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon sriracha sauce optional
1 tablespoon honey
2 clove garlic minced
1 tablespoon fresh ginger grated
1/2 cup carrots shredded
1 cup red bell pepper chopped
1 cup frozen green peas
1/2 head iceberg lettuce or butter lettuce, leaves separated
Optional for garnish:
1/2 cup unsalted roasted peanuts chopped
1/2 cup green onions chopped

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat filling in a saute pan over medium heat or in the microwave on high power.

Nutrition
Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 2mg

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Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free
With this selection you'll get two different pork dishes with 4 servings each. First, enjoy Chinese style pork stir-fry with crisp vegetables. And second, enjoy an herb seasoned pork tenderloin roasted with sweet potatoes and Brussels sprouts.

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Instructions
For the Stir Fry:
Marinate half the pork (other half for the roast): In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.
For the Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook35

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Stir Fry:
1 pound pork tenderloin sliced into thin strips
2 tablespoon low-sodium soy sauce
1 tablespoon avocado oil
1/2 head green cabbage thinly sliced
1 piece red bell pepper thinly sliced
2 piece carrot julienned
2 stalk green onion sliced
1 clove garlic minced
1 teaspoon fresh ginger minced
1/2 teaspoon freshly ground black pepper
For the Pork Tenderloin with Vegetables:
1 pound pork tenderloin
1 piece sweet potato cubed
1 pound Brussels sprouts halved
2 tablespoon extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika optional

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 400mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7604IU | Vitamin C: 90mg | Calcium: 76mg | Iron: 3mg

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Buffalo Chicken Sliders and Chicken-Spinach Pasta
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
8 servings
Buffalo Chicken Sliders and Chicken-Spinach Pasta

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Recipe adapted from:
Mayumi Tavalero

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.

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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free
With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy Buffalo Chicken Sliders, bursting with flavor and perfectly paired with a crunchy, colorful slaw. And second, enjoy a creamy yet light pasta dish packed with lean protein, fiber-rich ingredients, and heart-healthy fats.

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Instructions
Cook the Chicken for both Dishes:
Preheat the oven to 375°F.
In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.
Shred the Chicken for the sliders:
Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.
Chop the chicken into bite-sized pieces for the pasta dish.
Prepare the Buns:
Lightly toast the whole-grain slider buns in a dry skillet or oven.
Assemble the Sliders:
Spread a thin layer of Greek yogurt on the bottom half of each bun.
Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
Top with the other half of the bun.
For the Rainbow Veggie Slaw:
Mix the Veggies:
In a large bowl, combine purple cabbage, carrots, and kale or spinach.
Make the Dressing:
In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.
Toss and Serve:
Pour the dressing over the veggies and toss well to coat.
For the Chicken-Spinach Pasta:
Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.
Sauté the Garlic and Spinach:
In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
Add spinach and cook until wilted, about 2 minutes.
Make the Garlic Sauce:
Pour in the chicken broth into the pan, scraping up any browned bits.
Let the broth simmer for 2-3 minutes to reduce slightly.
Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.
Combine Ingredients:
Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.
Serve:
Divide into bowls and garnish with fresh parsley or basil, if desired.

Cook Times

Recipe Serving Size8

Ingredients

Ingredients
For the Buffalo Chicken Sliders:
1 pound boneless skinless chicken thigh
1/4 cup hot sauce like Frank's RedHot reduced-sodium preferred
1 tablespoon extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 each small whole-grain slider buns
1/4 cup plain Greek yogurt
1 tablespoon crumbled blue cheese optional
For the Rainbow Veggie Slaw:
1 cup purple cabbage shredded
1 cup carrot shredded
1 cup fresh spinach chopped
2 tablespoon extra virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
For the Chicken-Spinach Pasta:
8 ounce whole-grain penne pasta
1 tablespoon extra virgin olive oil
1 pound boneless skinless chicken thigh
4 cup fresh spinach
4 clove garlic minced
1/4 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning
For the Sauce:
1 cup low-sodium chicken broth
1/4 cup plain Greek yogurt
Optional:
2 tablespoon grated parmesan cheese
2 tablespoon Italian parsley or basil for garnish

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat chicken in the microwave on high power until heated through

Nutrition
Calories: 396kcal | Carbohydrates: 36g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 488mg | Potassium: 639mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4780IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 4mg

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Zoodles with Meat Ragu
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Zoodles with Meat Ragu

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Recipe adapted from:
Skinny Taste

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz meat sauce & 5 oz of zoodles

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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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Whole 30
Zoodles topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.
https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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Instructions
Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
Rinse zoodles then squeeze them gently to remove excess moisture.
When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
Turn heat to low, add olive oil, kosher salt, and pepper to taste.
Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
When cooked, add the tomatoes and adjust salt and pepper to taste.
Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
Plate zoodles and serve topped with meat sauce and grated parmesan cheese, if desired.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
55 ounce zucchini
3 tablespoon Kosher salt prior to cooking
1 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
For the Meat sauce:
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 cup onion finely chopped
1 cup carrot peeled and chopped
2 cup celery finely chopped
2 pound 90% lean ground beef
56 ounce canned crushed tomatoes 2 large cans
1 bay leaf
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat in microwave on high power until warm.

Nutrition
Calories: 272kcal | Carbohydrates: 20g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1703mg | Potassium: 1285mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2897IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 5mg | Phosphorus: 292mg

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Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

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Recipe adapted from:
Reneta Jenik

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 ounces

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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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Low FODMAP Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with green onions and mustard seeds for a bit of spice and texture.

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Instructions
Heat the olive oil in a large skillet over medium heat. Add the green onions and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 1-2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra-virgin olive oil
5 stalk green onion Use both the white and light green parts of the green onions
1 tablespoon yellow mustard seeds
1 pound Kale stems and inner ribs trimmed, leaves cut into ribbons
1 pound Chard stems and inner ribs trimmed, leaves cut into ribbons
1 pound Collard Greens stems and inner ribs trimmed, leaves cut into ribbons
1 teaspoon Kosher salt more or less to taste
1/3 teaspoon freshly ground black pepper more or less to taste
2 tablespoon fresh lemon juice more or less to taste

Cooking Tools Required
12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat.

Nutrition
Calories: 84kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 1g | Vitamin A: 9643IU | Vitamin C: 74mg | Calcium: 251mg | Iron: 2mg

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Garlic Butter Cashew Chicken
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4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

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$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

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https://www.halfbakedharvest.com/cashew-chicken/

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

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

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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Poached Tilapia-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Poached Tilapia-AIP Diet Friendly

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Recipe adapted from:
Beth Chen

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$0.00 Cooking Fee
Serving Size: 6 ounces

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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AIP Diet Diabetes Friendly Heart Healthy Low FODMAP Lower Carb Paleo Whole 30
This Poached Tilapia recipe is a simple but elegant dish. It’s full of really subtle flavors of bone broth, thyme and bay.
https://autoimmunewellness.com/poached-tilapia/

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https://autoimmunewellness.com/poached-tilapia/

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Add the broth and thyme to a frying pan then bring to a boil over high heat.
Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
Remove the fillets and carefully add them to the serving dish.
At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size4

Ingredients

Ingredients
5 cup bone broth
½ teaspoon dried thyme
1 bay leaf
2 pound tilapia fillet about 4 fillets
1/2 teaspoon sea salt to taste
1 lemon juiced

Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 261kcal | Carbohydrates: 1g | Protein: 56g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 694mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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Beef and Rice Stuffed Bell Peppers-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Beef and Rice Stuffed Bell Peppers-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 stuffed pepper

Egg Free Gluten Free Low FODMAP Nut Free
This is a delicious balanced dish that brings together beef, rice, cheese, and vegetables. You can easily substitute ground turkey if you wish.

Beef and Rice Stuffed Bell Peppers-Low FODMAP quantity

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

Instructions
Rinse rice with cold tap water until water is clear (about 3 or 4 times). Drain water completely. Combine rice, water, and salt in a heavy bottomed saucepan and bring to a boil. Cover and simmer on low heat for 20-25 minutes. Remove from heat and allow to sit for 10 minutes before removing lid.
Meanwhile, preheat oven to 350 degrees. Trim tops of bell peppers by about ½ inch (reserve trimmings), and remove seeds and ribbing. Oil a 9x13 inch baking dish and set peppers in the dish, lightly trimming bottoms (reserve trimmings) only if necessary, to get them to stand upright. Chop reserved bell pepper trimmings; set aside.
In a large saute pan, heat the olive oil over medium-high heat. Add the beef, parsley, salt, pepper, and red pepper flakes. Cook until the meat is no longer pink, stirring to break up the chunks, about 6 minutes. Add the cooked rice and tomato sauce stirring well to combine.
Remove from heat, stir in the parmesan cheese. Adjust seasonings to taste. Stuff the bell peppers with the meat-rice mixture.
Pour water into the baking dish to a depth of about 1/8 inch.
Bake until the peppers are tender and the filling is heated through, about 25 to 30 minutes. Remove peppers from oven and top with additional parmesan cheese if desired, then the chopped basil. Let rest 5 minutes before serving.
Remove from oven and top with additional parmesan cheese if desired and chopped basil. Let rest 5 minutes before serving.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size6 servings

Ingredients

Ingredients
6 red bell pepper medium
1 tablespoon extra virgin olive oil
For the rice:
1 ½ cup medium grain white rice
2 cup water
1 teaspoon Kosher salt
For the filling:
1 tablespoon extra virgin olive oil
1 pound ground beef
⅓ cup Italian parsley chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper
15 ounce canned tomato sauce
1 ½ cup Parmesan cheese shredded, plus more for garnish if desired
3 tablespoon fresh basil chopped

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Oven, Roasting Pan, Saute pan, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in microwave high power until warm all the way through.

Nutrition
Calories: 550kcal | Carbohydrates: 49g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1966mg | Potassium: 769mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4612IU | Vitamin C: 162mg | Calcium: 352mg | Iron: 4mg

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