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Orange Creamsicle Baked Oatmeal
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Orange Creamsicle Baked Oatmeal

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Recipe adapted from:
Monique Volz

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup

Vegetarian
Gorgeous orange baked oatmeal that tastes just like an orange creamsicle! This bright and fresh orange baked oatmeal is naturally sweetened with a bit of pure maple syrup and has wonderful hints of fresh orange juice and zest in every bite. Drizzled with a little orange yogurt topping or add some fun flavor mix-ins for the perfect brunch treat!
https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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

Instructions
Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6

Ingredients

Ingredients
Wet ingredients:
2 each egg
⅓ cup pure maple syrup
1 each large orange zested
½ cup orange juiced
1 tablespoon butter melted, vegan butter or melted and cooled coconut oil
1 ¼ cup unsweetened vanilla almond milk or milk of choice
½ tablespoon pure vanilla extract
Dry ingredients:
2 cup old fashioned rolled oats
1 teaspoon baking powder
¼ teaspoon Kosher salt
Orange yogurt topping:
2 tablespoon plain or vanilla Greek yogurt or sub dairy free yogurt or softened cream cheese
1 tablespoon powdered sugar or you can sub maple syrup or honey
1-2 teaspoon orange juiced to thin
½ teaspoon orange zest
¼ teaspoon pure vanilla extract

Cooking Tools Required
9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

Nutrition
Calories: 197kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 1mg

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Garlic Butter Cashew Chicken
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$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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Sheet Pan Sesame Miso Chicken and Sweet Potatoes
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Sheet Pan Sesame Miso Chicken and Sweet Potatoes

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Lower Carb
Marinated chicken baked until glazed in a yummy miso sauce. Then sweet potatoes and asparagus are baked together on a sheet pan.
https://www.halfbakedharvest.com/sesame-miso-chicken/

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https://www.halfbakedharvest.com/sesame-miso-chicken/

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Instructions
Preheat the oven to 450° F.
In a square baking dish, mix the sesame oil, miso paste, tamari/soy sauce, ginger, garlic, honey, chili flakes, and green onions. Add the chicken and toss to fully coat. Sprinkle the chicken with sesame seeds. Bake 20 minutes, until cooked through. If desired, you can broil the chicken for 1-2 minutes to help it caramelize on top.
During the same time, rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Bake 15 minutes, toss and cook another 5 minutes until the potatoes are crisp.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 tablespoon sesame oil
2 tablespoon miso paste red or white
1/4 cup soy sauce
1 tablespoon fresh ginger grated
2 clove garlic chopped
2 teaspoon honey
1/2 teaspoon crushed red pepper
2 tablespoon green onion chopped
2 pound boneless skinless chicken thigh
2 tablespoon sesame seeds
Bake:
2 tablespoon extra virgin olive oil
3 each small sweet potato sliced
1 bunch asparagus ends trimmed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes or until heated through.

Nutrition
Calories: 314kcal | Carbohydrates: 8g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1320mg | Potassium: 779mg | Fiber: 2g | Sugar: 4g | Vitamin A: 759IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg

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Hungarian Hazelnut Torte with Hazelnut Icing
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Hungarian Hazelnut Torte with Hazelnut Icing

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Recipe adapted from:
Andre Balog

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice or 1/8 of cake

Soy Free Vegetarian
From the NYT Passover Cookbook

Hungarian Hazelnut Torte with Hazelnut Icing quantity

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

Instructions
Preheat oven to 350 and grease a 9” springform pan well
For torte, blend egg yolks and sugar with mixer until they are creamy, yellow and smooth
Whisk in the orange juice, matzoh meal and ground hazelnuts. Set aside
Whip the egg whites in another bowl until firm, then fold in the yolk mixture
Put the mixture in the springform pan and bake for 35 minutes
While baking, make the icing. In a saucepan, boil the sugar in the water until it dissolves. Continue bowling slowly until the mixture reaches 238 degrees Fahrenheit, the soft-ball stage on a candy thermometer. Or you can test the thickness of it by dropping a bit in cold water and seeing if it holds its shape.
In a bowl, beat additional egg yolks at medium speed until thickened, 3 to 4 minutes, and add the boiling sugar syrup a little bit at a time to the yolks while continuing to beat, for 3 to 4 minutes, until light yellow. Beat for 2 to 3 more minutes until cooled. Add the butter and beat at low speed for 5 minutes until light and creamy. Add the ground hazelnuts and mix.
When cake is completely cooled, slice into two or three layers.
Put icing on each layer evenly on the tops and sides, decorating with the whole hazelnuts on top.

Notes
From the NYT Passover cookbook, Adapted from Andre Balog

Cook Times

Active Prep60

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour 45 minutes

Recipe Serving Size8

Ingredients

Ingredients
For the torte:
2 tablespoon butter for greasing the pan
8 egg separated
½ cup granulated sugar
¼ cup orange juice
5 tablespoon matzoh meal
5 tablespoon hazelnuts ground
For the icing:
¾ cup granulated sugar
½ cup water
8 egg yolk large
1 stick unsalted butter softened
½ cup hazelnuts toasted and ground
12 whole hazelnuts for decoration

Cooking Tools Required
9-inch springform pan, Candy Thermometer, Mixing bowls, Mixing spoon, Oven, Saucepan, Spatula, Stand Mixer, Top Stove, Whisk

Nutrition
Calories: 1754kcal | Carbohydrates: 74g | Protein: 42g | Fat: 155g | Saturated Fat: 22g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 106g | Trans Fat: 1g | Cholesterol: 396mg | Sodium: 74mg | Potassium: 1578mg | Fiber: 21g | Sugar: 42g | Vitamin A: 996IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 12mg

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Custom Menu Order with Chef James Hinmon (San Francisco Bay Area Only)
$255.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Custom Menu Order with Chef James Hinmon (San Francisco Bay Area Only)

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Recipe adapted from:
James Hinmon

Rated 0 out of 5

$255.00 Cooking Fee
Serving Size: varies

Paleo
Chef James Hinmon Custom Order minimum $255, not including ingredients or shopping fee
-Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.
-Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef.
-Ask for your Chef's specialties!
*** Cannot be combined with any other dishes in your cart.

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Instructions
Custom Order Dishes Vary

Cook Times

Active Prep235.38

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 56 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 Custom Order

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

Reheating/Serving Instructions
varies

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Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only)
$180.00 Cooking Fee
Rated 0 out of 5
2 servings
Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only)

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Recipe adapted from:
Chef Dom Souza

Rated 0 out of 5

$180.00 Cooking Fee

Chef Dom Souza in-home cooking class fee is $180, and includes the following:
- 2.5 hour cooking class with your Chef Instructor. Not including ingredients.
- Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.
- Custom menu: Created by you and your Chef Instructor.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.
- Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!
For larger group pricing & more info please contact us at 415-766-0038.
*** Cannot be combined with any other dishes in your cart.

Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only) quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 2

Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep166.15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 47 minutes

Recipe Serving Size2

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only)
$180.00 Cooking Fee
Rated 0 out of 5
2 servings
Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only)

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Recipe adapted from:
Chef Zeke Gluckman

Rated 0 out of 5

$180.00 Cooking Fee

Chef Zeke Gluckman in-home cooking class fee is $180, and includes the following:
- 2.5 hour cooking class with your Chef Instructor. Not including ingredients.
- Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.
- Custom menu: Created by you and your Chef Instructor.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.
- Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!
For larger group pricing & more info please contact us at 415-766-0038.
*** Cannot be combined with any other dishes in your cart.

Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only) quantity

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Cooking

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 2

Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep166.15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 47 minutes

Recipe Serving Size2

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only)
$180.00 Cooking Fee
Rated 0 out of 5
2 servings
Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only)

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Recipe adapted from:
Chef Thaddeus Paulk

Rated 0 out of 5

$180.00 Cooking Fee

Chef Thaddeus Paulk in-home cooking class fee is $180, and includes the following:
- 2.5 hour cooking class with your Chef Instructor. Not including ingredients.
- Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.
- Custom menu: Created by you and your Chef Instructor.
- Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.
- Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!
For larger group pricing & more info please contact us at 415-766-0038.
*** Cannot be combined with any other dishes in your cart.

Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only) quantity

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 2

Instructions
Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.
How to add ingredients and equipment to the shopping list:
Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

Cook Times

Active Prep166.15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 47 minutes

Recipe Serving Size2

Ingredients

Ingredients
Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

Cooking Tools Required
A list to be provided by your chef

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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

Rated 0 out of 5

$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.

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

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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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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Oven Baked Falafel Bowl
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Oven Baked Falafel Bowl

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 4 falafel and 1 cup of quinoa, plus vegetables

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegetarian
Enjoy this combination of Mediterranean flavors including falafel, roasted garlic hummus, lemon quinoa, cucumbers, cherry tomatoes, olives, and feta cheese. Note: This recipe requires 2 sheet pans for 7-10 servings.

Oven Baked Falafel Bowl quantity

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

Instructions
Preheat oven to 450 degrees F.
In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
Add the flour and oil, and blend these with the mixture.
With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
Bake for 20-25 minutes or until golden.
Make the hummus:
Preheat oven to 400 degrees. Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.
To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.
Prepare the quinoa:
In a small saucepan, bring water to a boil. Add quinoa and half the salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.Remove from the heat. Add the mint and lemon zest and remaining salt; fluff with a fork.
Prepare the vegetables and assemble bowl:
Peel and slice the cucumber; set aside.
To assemble, place quinoa in individual bowls, arrange falafel on top, Add a dollop of hummus, then arrange cucumbers, tomatoes, and olives on top. Sprinkle with feta cheese.
Add a squeeze of lemon juice and tahini over the bowl if desired.

Cook Times

Active Prep75

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 onion roughly chopped
62 ounce canned chickpeas
2 cup Italian parsley
2 cup fresh cilantro
6 clove garlic
2 tablespoon ground cumin
4 tablespoon chickpea flour
4 tablespoon avocado oil plus extra for baking
11/2 teaspoon Kosher salt more or less to taste or dietary restriction
For the hummus:
1/2 teaspoon ground paprika
1 head garlic halved
2 teaspoon extra virgin olive oil
30 ounce canned chickpeas drained and rinsed
6 tablespoon fresh lemon juice
1/2 cup tahini paste
4 tablespoon extra virgin olive oil
1 teaspoon ground cumin
1 teaspoon Kosher salt
8 tablespoon water
For the quinoa:
6 cup water
3 cup quinoa rinsed
1 tablespoon Kosher salt divided
2 tablespoon fresh mint minced
1 lemon zested and juiced
For the vegetables/toppings:
1 English cucumber peeled and diced
1 pint cherry tomatoes
1 cup pitted Kalamata olives drained
1 cup crumbled feta cheese

Cooking Tools Required
Baking sheet, Blender, Box grater, Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan with lid, Sharp Knives

Reheating/Serving Instructions
To heat the falafel place oven at 350 degrees for 15 minutes or until heated through.

Nutrition
Calories: 163kcal | Carbohydrates: 26g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 490mg | Potassium: 285mg | Fiber: 8g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg

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Low Carb Keto Philly Cheesesteak Casserole
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6 servings
Low Carb Keto Philly Cheesesteak Casserole

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Recipe adapted from:
Maya Krampf

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Egg Free Gluten Free Keto Lower Carb
You'll love this creamy, cheesy, low carb Philly cheesesteak casserole, great for the whole family! Just add French bread for the kids or a salad to keep it low carb and Keto friendly.
https://www.wholesomeyum.com/easy-keto-app/share/?blog_link=httpswww.wholesomeyum.comphilly-cheesesteak-casserole-recipe&wordpress_id=714680&recipe_id=458&fbclid=IwAR2adEuimSR8E-0CtuisHK5B4mYrXuNN6XMmRIoT91_THHVMtj-rZhx3e-s

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https://www.wholesomeyum.com/easy-keto-app/share/?blog_link=httpswww.wholesomeyum.comphilly-cheesesteak-casserole-recipe&wordpress_id=714680&recipe_id=458&fbclid=IwAR2adEuimSR8E-0CtuisHK5B4mYrXuNN6XMmRIoT91_THHVMtj-rZhx3e-s

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Instructions
Preheat the oven to 350 degrees F
Place the beef into a large saute pan over medium-high heat and break up with a spatula. Season with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
Add the bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Saute for 10-15 minutes, until vegetables are soft.
Add the cream cheese and broth. Stir together until smooth and melted.
Transfer the mixture to a large stoneware baking dish (8 x 11 ½ inches). Arrange provolone slices on top, overlapping slightly.
Bake for 10-15 minutes, until cheese is melted.
Serving size: 1 cup (slightly heaped), or 1/6 entire recipe

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 pound 85% ground beef
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 red bell pepper sliced into thin strips
1 green bell pepper sliced into thin strips
1 yellow bell pepper sliced into thin strips
1 onion large, slivered
1/2 tablespoon Italian seasoning
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
4 ounce cream cheese
1/4 cup chicken bone broth
6 slice provolone cheese

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in microwave on medium-high power or in the oven at 350 degrees until heated through.

Nutrition
Calories: 484kcal | Carbohydrates: 7g | Protein: 35g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1079mg | Potassium: 661mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1328IU | Vitamin C: 79mg | Calcium: 203mg | Iron: 4mg

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Beef and Rice Stuffed Bell Peppers-Low FODMAP
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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.

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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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Beef and Green Bean Stew-Low FODMAP
$0.00 Cooking Fee
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FSA/HSA
1-10 servings
Beef and Green Bean Stew-Low FODMAP

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Recipe adapted from:
Jen Stone

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 oz

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 Gluten Free Low FODMAP Lower Carb Nut Free Oil Free Soy Free
Tender beef with green beans and bell pepper makes a great weeknight stew.
http://thetasteofkosher.com

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http://thetasteofkosher.com

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Instructions
Place meat in a pot with enough water to cover meat.
Add tomato paste, and bring to a boil.
Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
Add green beans and bell pepper to the pot and salt to taste.
Simmer until green beans are al dente.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound beef shoulder roast 1/2 inch cubes
6 1/4 tablespoon tomato paste
water enough to cover the meat
1 red bell pepper medium diced
2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
2 teaspoon Kosher salt more or less to taste or dietary preference

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in a pot until temperature reaches 165 degrees F.

Nutrition
Calories: 248kcal | Carbohydrates: 11g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 628mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1312IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 5mg

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Pumpkin Pie Spiced Crispy Chicken Thighs
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FSA/HSA
1-10 servings
Pumpkin Pie Spiced Crispy Chicken Thighs

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Recipe adapted from:
Amanda Runnels

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 thigh

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 Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!
https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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Instructions
Preheat oven to 400 degrees F.
Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
Season the chicken with the pumpkin pie spice, garlic, salt, and pepper.
When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon extra virgin olive oil
5 pound bone-in skin-on chicken thigh
2 tablespoon pumpkin pie spice
8 clove garlic minced
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
Optional (for garnish):
1 bunch fresh thyme
1 whole orange sliced

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

Nutrition
Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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Artichoke Dip with Spinach and Yogurt
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Artichoke Dip with Spinach and Yogurt

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Recipe adapted from:
Stephanie Kay

Rated 5 out of 5 based on 5 customer ratings

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

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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Keto Postpartum Refined Sugar Free Soy Free Vegetarian
This artichoke dip can be served hot or cold.
https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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Instructions
Blanch spinach and squeeze out any excess liquid, then chop.
For a cold dip:
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
Store the artichoke dip in the fridge in an air-tight container for up to 3 days.
For a warm dip:
Preheat oven to 350°F.
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
Transfer to the oven and bake for 10-12 minutes until bubbling.
Allow artichoke dip to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
14 ounce canned artichoke heart drained and finely chopped
1 cup plain Greek yogurt
2 clove garlic grated
1 cup grated parmesan cheese
1/4 cup Italian parsley finely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Optional for serving:
bagel chips
vegetable sticks

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

Reheating/Serving Instructions
Eat chilled or heat in the oven at 350 degrees for 15 minutes.

Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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Chicken Enchiladas-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Chicken Enchiladas-Low FODMAP

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Recipe adapted from:
Tyler Florence

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 enchiladas

Egg Free Gluten Free Low FODMAP
This version is made with shredded chicken breast plus green and chipotle chiles for lots of spice, no onions and low FODMAP cheese.
https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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Instructions
1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, oregano, and chili powder before turning. Remove chicken to a platter, allow to cool.
2. Add chiles, stir well to combine. Add canned tomatoes, saute 1 minute.
3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

Cook Times

Active Prep60

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 tablespoon avocado oil
1 1/2 pound boneless skinless chicken breast
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoon ground cumin
1/2 teaspoon dry oregano
1/2 teaspoon mild New Mexico chili powder
5 canned whole green chiles seeded and coarsely chopped
2 canned chipotle chiles seeded and minced
28 ounce canned stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortilla
1 1/2 cup canned enchilada sauce
1 cup shredded monterey jack cheese
For garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10-15 minutes until heated through.

Nutrition
Calories: 359kcal | Carbohydrates: 34g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 967mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 3mg

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Sukiyaki-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
8 servings
Sukiyaki-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Gluten Free Low FODMAP Lower Carb
This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a traditional meal.

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Instructions
Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
Add half the reserved konbu stock to the unwashed pan, along with the soy sauce and mirin. Bring to a boil.
Add the tofu, shirataki noodles, and bok choy. Bring to a boil again and add reserved beef and spinach. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
Taste broth and add additional konbu stock if desired for less salty broth.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon avocado oil
1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
3 head bok choy cut crosswise into 1 ½ inch strips
1 bunch fresh spinach cut into 2 inch lengths
Optional:
4 egg
COOKING BROTH (Konbu Stock)
1 6-inch piece kelp or nori available at Asian market
1 ½ cup water
1 cup gluten free soy sauce
1 cup mirin

Cooking Tools Required
12-inch skillet

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

Nutrition
Calories: 308kcal | Carbohydrates: 24g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2202mg | Potassium: 1501mg | Fiber: 4g | Sugar: 12g | Vitamin A: 18179IU | Vitamin C: 154mg | Calcium: 434mg | Iron: 7mg

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Super Veggie Dip
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Super Veggie Dip

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Recipe adapted from:
Bryan Johnson

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounce

Dairy Free Egg Free Refined Sugar Free Soy Free Vegetarian
This customer submitted vegan and vegetarian dip is loaded with nutrient rich vegetables and legumes for protein and fiber.
https://blueprint.bryanjohnson.co/

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https://blueprint.bryanjohnson.co/

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Instructions
Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger and garlic in boiling water*. Boil until tender (7-9 min). Steaming is also acceptable. You can choose to blend or keep whole pieces.
In a high-speed blender, place cumin, apple cider vinegar, lime juice, cooked black lentils, the strained cooked vegetables, and blend until it becomes thick soup.
If needed, add some of the vegetable water (or steaming water) to thin out the texture. Season with salt.
Top with hemp seeds and optional garnishes.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
53 ounce canned black lentils drained
2.75 pound broccoli with stalk
1.7 pound cauliflower
1/2 pound shiitake or maitake mushrooms
5 clove garlic
1/2 ounce fresh ginger
5 lime juiced
5 tablespoon cumin
5 tablespoon apple cider vinegar
5 tablespoon hemp seeds
Optional garnish:
5 tablespoon extra virgin olive oil for drizzling
5 tablespoon 100% organic dark chocolate for sprinkling

Cooking Tools Required
5-quart saucepot, Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Steamer Basket

Nutrition
Calories: 715kcal | Carbohydrates: 98g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 82mg | Potassium: 799mg | Fiber: 37g | Sugar: 7g | Vitamin A: 840IU | Vitamin C: 165mg | Calcium: 209mg | Iron: 15mg

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Vegan Buffalo Tempeh Salad
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Rated 0 out of 5
1-10 servings
Vegan Buffalo Tempeh Salad

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Recipe adapted from:
Whitney Bond

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$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
Your new favorite salad recipe is here! This Vegan Buffalo Tempeh Salad is tossed in both buffalo sauce and avocado ranch dressing for the perfect balance of creaminess and spice!

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

Instructions
In a large bowl, toss the mixed greens with the vegan avocado ranch dressing and ¼ cup buffalo sauce.
Divide between number of servings into bowls.
Heat a large skillet on the stove over high heat. Add the strips of tempeh to the skillet and cook for 3-4 minutes per side, flipping when lightly browned. Move the tempeh strips to a cutting board and cut each strip into 8 pieces. Add to a bowl and toss with the remaining 2 tablespoons buffalo sauce.
Add the buffalo tempeh to the salad bowls.
Add the avocado, onions, radish and bell peppers.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Toss together:
32 ounce mixed greens
1.25 cup vegan avocado ranch dressing
1.25 cup Frank's buffalo sauce
For the skillet:
40 ounce buffalo tempeh strips
10 tablespoon Frank's buffalo sauce
For the salad:
2.5 each avocado thinly sliced
4.25 ounce red onion thinly sliced
4.25 ounce radish thinly sliced
6 ounce bell pepper diced

Cooking Tools Required
12-inch saute pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Reheating/Serving Instructions
https://bowlsarethenewplates.com/buffalo-tempeh-salad/

Nutrition
Calories: 454kcal | Carbohydrates: 22g | Protein: 24g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1693mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1649IU | Vitamin C: 51mg | Calcium: 159mg | Iron: 4mg

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Baked Tomatoes with Parsley
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FSA/HSA
1-10 servings
Baked Tomatoes with Parsley

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 4 tomato halves

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 Gluten Free Heart Healthy Low FODMAP 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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Adjust the ingredients measurement scale here by changing this number. 10

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, 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
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: 112kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 499mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

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