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Broiled Grapefruit with Shredded Coconut
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1-10 servings
Broiled Grapefruit with Shredded Coconut

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1/2 grapefruit

Dairy Free Egg Free Gluten Free Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This caramelized grapefruit is topped with coconut for extra flavor and crunch. Note: This recipe requires 2 baking sheets for 7-10 servings.

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Instructions
Preheat the broiler of your oven, and put an oven rack on the top rung of the oven.
Use a knife to slice all the way around the grapefruit flesh where it meets the pith, to loosen it. Then, make little slices on both sides of each segment to loosen them. This will make the grapefruit easier to eat.
Place the grapefruit half on a baking sheet and spread the honey over the surface of the grapefruit.
Broil for 3-5 minutes, or until the top of the grapefruit is beginning to brown and caramelize.
Take the grapefruit out of the oven and immediately sprinkle it with the shredded coconut. Allow to cool a minute or two before eating.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 grapefruit large, halved (1/2 grapefruit per serving)
5 teaspoon honey 1 teaspoon honey per 1/2 grapefruit
10 tablespoon unsweetened shredded coconut 1 tablespoon coconut per 1/2 grapefruit

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

Nutrition
Calories: 102kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1472IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg

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Almond Flour Crackers
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1-10 servings
Almond Flour Crackers

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 3 crackers

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

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

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

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Instructions
Preheat oven to 350° F
In a large bowl, mix together all the dry ingredients.
In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dry ingredients:
1 1/2 cup almond flour
1/4 cup sesame seeds
1/4 cup sunflower seeds
1 teaspoon Kosher salt
1 tablespoon fresh rosemary finely chopped
Wet ingredients:
2 tablespoon avocado oil
1 egg
For topping:
1 tablespoon flax seeds

Cooking Tools Required
Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

Nutrition
Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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Classic Cranberry Sauce
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1-10 servings
Classic Cranberry Sauce

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 2 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free Vegan Vegetarian
Delicious, sweet, and notes of tart cranberries with orange juice and spices. A great side for the beautiful turkey.

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Instructions
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Bring water, orange juice, sugar, and spices to a boil over high heat. Stir to dissolve the sugar.
Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Cook Times

Active Prep2

Hands-On Cook5

Hands-Off Cook8

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup orange juiced
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
12 ounce fresh cranberries or frozen, however fresh recommended
1 cup granulated sugar

Cooking Tools Required
Colander, Food storage containers, Measuring cups and spoons, Potato Masher, Refrigerator, Saucepan, Top Stove

Reheating/Serving Instructions
Serve warm or cold.

Nutrition
Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg

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Delectable Sweet Spaghetti Squash
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1-10 servings
Delectable Sweet Spaghetti Squash

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 oz

Egg Free Gluten Free Nut Free Oil Free Soy Free Vegetarian
Craving a little sweetness without wanting candy? Try this sweet and savory spaghetti squash! If you have other types of squashes, that can work too!

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Instructions
Preheat oven to 400 degrees F
Clean seeds from spaghetti squash and place in baking pan
Slice butter into 1/4 inch slices
Put a 2 slices of butter in each squash and scatter rest throughout out bottoms of pan
Add apple juice to pan, add about 1 tsp of juice from pan to each squash
Mix brown sugar, cinnamon, and nutmeg
Sprinkle mix over all squashes.
Roast 45 minutes
When done, take squashes out of pan and let cool slightly
While still warm use fork to spaghetti squash
Optional- take liquid from pan and reduce in a pot for 3-5 minutes. Spoon sauce onto noodles.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound spaghetti squash
8 tablespoon salted butter
2 cup apple juice
1/4 cup brown sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives

Reheating/Serving Instructions
Serve warm And enjoy! Reheat in a skillet. Use sauce to hydrate squash. Reheat 3-5 minutes.

Nutrition
Calories: 148kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 290mg | Potassium: 57mg | Fiber: 2g | Sugar: 12g | Vitamin A: 280IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

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Peruvian Yucca Frita with Aji Amarillo Sauce
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1-10 servings
Peruvian Yucca Frita with Aji Amarillo Sauce

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Recipe adapted from:
An Le

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$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.

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Instructions
Preheat over to 350 F.
Thaw yucca ahead of time or under running water.
Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.
FOR THE SAUCE
Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound yucca frozen, thawed
1 ½ cup extra virgin olive oil or avocado oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
FOR THE SAUCE
1 bag Aji Amarillo pepper bought at a Mexican store
2 clove garlic peeled
2 tablespoon cashew cheese soft vegan cheese
½ cup extra virgin olive oil
1 tablespoon Italian parsley rough chop
½ teaspoon Kosher salt

Cooking Tools Required
Baking Pan, Baking sheet, Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven

Reheating/Serving Instructions
To reheat yucca, you can use a nonstick pan or oven

Nutrition
Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

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Pear, Cinnamon, and Ginger Syrup
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Pear, Cinnamon, and Ginger Syrup

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$0.00 Cooking Fee
Serving Size: 2 tablespoons

Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This soothing and flavorful syrup is perfect for boosting immunity, calming digestion, or adding a touch of healthful sweetness to your day. Made with natural ingredients, it’s packed with antioxidants and anti-inflammatory properties. How to use: Take 1-2 tablespoons daily as a natural remedy for soothing digestion and boosting immunity. Add to hot water or tea for a warming, healthful drink. Drizzle over oatmeal, pancakes, or yogurt for a flavorful boost.

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Instructions
Prepare the Base:
Place the chopped pears, ginger slices, and cinnamon sticks in a medium saucepan.
Simmer the Ingredients:
Add the water to the saucepan and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer for 30-40 minutes until the pears are soft and fragrant.
Strain the Syrup:
Using a fine mesh strainer or cheesecloth, strain the mixture into a clean bowl, pressing gently on the pears to extract all the liquid. Discard the solids.
Sweeten (Optional):
Stir in the raw honey while the syrup is still warm. Adjust the sweetness to your preference.
Cool and Store:
Let the syrup cool to room temperature before transferring it to a glass jar or bottle. Store in the refrigerator for up to 2 weeks.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Recipe Serving Size16

Ingredients

Ingredients
2 ripe pear chopped (with skin, for extra nutrients)
1 piece fresh ginger (1-2 inches) peeled and sliced
2 piece cinnamon stick
3 cup water
3 tablespoon raw honey optional, adjust to taste

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, jar with lid, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 26kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 32mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

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Halvah Energy Balls
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1-10 servings
Halvah Energy Balls

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Recipe adapted from:
Batel's Kitchen

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$0.00 Cooking Fee
Serving Size: 2 per person

Dairy Free Egg Free Gluten Free Postpartum Refined Sugar Free Soy Free Vegetarian
These nourishing lactation energy balls were born out of Batel's journey as a new mom of twins, looking for a healthy way to boost milk production. Combining oats, flax seeds, nuts, tahini, and honey, she created a delicious, halvah-inspired snack that’s perfect for nursing moms—or anyone craving a wholesome treat. Freezer-friendly and packed with goodness, they became my daily go-to, helping her stay energized while juggling life with twins.

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Instructions
In a food processor combine: walnuts, pecans, and pistachios—pulse a few times to get nice medium sized chunks. (Not a fine powder, you want to keep the crunch.)
In a bowl place the oats, hazelnut flour, hemp seeds, flax, cocoa powder, salt, cinnamon. Mix with a spoon and set aside.
In a glass bowl, combine the tahini paste, honey, chocolate chips, and coconut oil. Heat for about a minute in the microwave or stove, just to allow the chocolate to melt.
Combine the wet and dry ingredients well and let sit for about 10 minutes.
Prepare a coating by chopping the pecans, and preparing the shredded coconut in a bowl.
In another bowl have some water and start forming the energy balls. Dip each one in the water for a second and then directly into the chopped nuts or shredded coconut. Place on a baking sheet and freeze for 2 hours or more. Then transfer to a zip-top bag or a container. Keep them in the freezer or fridge.
Note: If you chose to freeze them, allow sitting for 5 minutes before eating. OR, place in the microwave for 15 seconds just enough to be able to bight. They don't really need to be warm.

Notes
If you choose to freeze them, allow sitting for 5 minutes before eating. OR, place i the microwave for 15 seconds, just enough to be able to bite. Enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10 People

Ingredients

Ingredients
Dry Ingredients:
2 cup old fashioned rolled oats
1 cup hazelnut flour or almond meal
1/3 cup walnuts Raw; roughly chopped
1/3 cup pecans Raw; roughly chopped
1/3 cup shelled pistachios Raw, roughly chopped
2 tablespoon hemp seeds
2 tablespoon ground flax seeds
3 tablespoon unsweetened cocoa powder
1 pinch ground cinnamon
1 pinch sea salt
Wet Ingredients:
1 cup tahini whole tahini preferred if available
1/2 cup honey or date syrup, add another 1/4 cup if needed to help form the balls
2 tablespoon coconut oil melted
½ cup sugar-free dark chocolate chips
For Coating
½ cup pecans crushed
½ cup unsweetened shredded coconut

Cooking Tools Required
Baking sheet, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon

Reheating/Serving Instructions
If you chose to freeze them, allow sitting for 5 minutes before eating. OR, place in the microwave for 15 seconds just enough to be able to bight. They don't really need to be warm.

Nutrition
Serving: 2g | Calories: 563kcal | Carbohydrates: 43g | Protein: 11g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Sodium: 17mg | Potassium: 330mg | Fiber: 8g | Sugar: 16g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg

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Keto Blueberry Muffins
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FSA/HSA
12 servings
Keto Blueberry Muffins

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Recipe adapted from:
Charlie Foundation

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$0.00 Cooking Fee
Serving Size: 1 muffin

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

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

Brain Food Diabetes Friendly Gluten Free Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
Blueberry muffins are an American classic and perfect to enjoy as a light breakfast, afternoon snack, or dessert. This recipe is low carb, sugar free, and delicious! There is no added sweetener in the ingredients as the blueberries contribute natural sweetness on their own.
use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

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use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

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Instructions
Preheat the oven to 350 degrees F. and line a muffin tin with 12 parchment or foil liners.
In a large bowl combine the almond flour, coconut flour, konjac root fiber, baking powder, baking soda, and salt. Use a wire whisk to stir together.
Add the olive oil, eggs and 2 tablespoons of water to the dry ingredients. Stir well to combine, the batter should be the consistency of thick pancake batter. If it seems too dry, add additional water to achieve thinner consistency.
Carefully fold the blueberries into the batter. Fill each muffin liner 1/2 - 2/3 full. Bake for about 35-40 minutes or until a wooden skewer or toothpick inserted into the center remains clean when removed.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size12

Ingredients

Ingredients
2 cup almond flour
1/4 cup coconut flour
2 teaspoon konjac root fiber
1 teaspoon baking soda
1 teaspoon baking powder
pinch Kosher salt
1/2 cup extra virgin olive oil
3 each egg
2 tablespoon water
1/2 cup fresh blueberries

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Standard muffin pan, Whisk

Nutrition
Calories: 200kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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Strawberry Cheesecake Fat Bomb
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FSA/HSA
12 servings
Strawberry Cheesecake Fat Bomb

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 1 piece

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

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

Brain Food Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, or full fat dairy, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 12 pieces

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Instructions
Puree the strawberries in a food processor. Gently mix in the Stevia and vanilla extract. Add the butter, cream cheese and heavy cream to the strawberry mixture. Whip everything together with a mixer until creamy. Transfer to ice cube trays or molds. Cool in freezer for 2 hours.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size12

Ingredients

Ingredients
6 ounce full-fat cream cheese softened
5 tablespoon unsalted butter softened
1/2 cup strawberry chopped
1 teaspoon pure vanilla extract
2 packet Stevia
2 tablespoon heavy cream

Cooking Tools Required
Cutting board, Food Processor, icecube tray, Measuring cups and spoons, Sharp Knives, Spatula

Nutrition
Calories: 103kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 46mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.04mg

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Peanut Butter Fat Bomb
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
15 servings
Peanut Butter Fat Bomb

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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.
Shop FSA/HSA eligible dishes when qualified

Brain Food Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 30 pieces

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Instructions
Melt all ingredients together in a sauce pan on low heat. Divide into 30 portions using ice cube trays or molds. Cool in refrigerator for one hour or until solid.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size15

Ingredients

Ingredients
3/4 cup coconut oil
1/2 cup butter
2 tablespoon all-natural peanut butter
3 tablespoon unsweetened cocoa powder
Optional:
2 tablespoon sugar-free syrup

Cooking Tools Required
icecube tray, Measuring cups and spoons, Pot with lid, Spatula

Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 95IU | Calcium: 2mg | Iron: 0.1mg

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Orange Creamsicle Baked Oatmeal
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Rated 0 out of 5
6 servings
Orange Creamsicle Baked Oatmeal

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Recipe adapted from:
Monique Volz

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$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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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.

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 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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Mars Chocolate Bar Overnight Oats
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Mars Chocolate Bar Overnight Oats

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Recipe adapted from:
Empower Coaching

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Overnight oats make a great on-the-go breakfast! Please note, this dish requires overnight refrigeration before ready to eat.
https://empoweronlinecoaching.com

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https://empoweronlinecoaching.com

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Instructions
Mix together your oats, protein powder + some water.
Then add 3/4 of the Greek yoghurt.
Next, melt your Biscoff and mix this with a splash of almond drink for the next layer.
Once you’ve added your Biscoff layer, melt your dark chocolate and mix this with the remaining Greek yoghurt and spread this over the top.
Cut up your Mars bar and sprinkle this or add chunks to the top. Repeat procedure for remaining servings.
Pop into the fridge and enjoy the next day.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup 0% Greek yogurt
3 1/3 cup old fashioned rolled oats
4 ounce Mars chocolate bar
10 teaspoon Lotus Biscoff spread
10 scoop whey protein powder
2 ounce 70% dark chocolate
20 tablespoon unsweetened almond milk
glass cups for serving

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

Nutrition
Calories: 388kcal | Carbohydrates: 41g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 133mg | Potassium: 336mg | Fiber: 4g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg

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Caramel Apple Cookies
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Caramel Apple Cookies

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Recipe adapted from:
Buttermilk by Sam

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cookie

Nut Free Soy Free Vegetarian
Chewy oatmeal cookies made to taste like a caramel apple.
https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

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https://buttermilkbysam.com/caramel-apple-cookies/#wprm-recipe-container-6209

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Instructions
Preheat the oven to 350 F. Line two baking sheets with parchment paper.
Beat together the butter and brown sugar for about 5 minutes, until light and fluffy.
Add the egg yolks and beat for a few minutes. Add the salt, soda, cinnamon, vanilla and oats and beat to combine.
Fold in the flour and ground freeze dried apples.
Scoop onto a cookie sheet, about 2 tablespoons of dough for each cookie.
Press a chewy caramel candy in the center and cup & turn the cookie dough between your hands so that it stands tall and mostly covers the caramel (leave some peeking out the top).
Bake for 10-12 minutes until golden at the edges.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size16

Ingredients

Ingredients
½ cup unsalted butter
⅔ cup light brown sugar
2 egg yolk large
¼ teaspoon fine sea salt
½ teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 cup old fashioned rolled oats
3.5 ounce all-purpose flour
3/4 ounce freeze dried apple ground into a powder
16 caramel squares

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Nutrition
Calories: 177kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 101mg | Potassium: 69mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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Blueberry Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
26 servings
Blueberry Cookies

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Recipe adapted from:
Ann Drake

Rated 5 out of 5 based on 5 customer ratings

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

Vegetarian
This blueberry cookie recipe is simple and sweet...and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.
https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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Instructions
Preheat oven to 375 degrees F.
Line a cookie sheet with parchment paper. Set aside.
Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
Add the egg and vanilla, and mix very well.
Add flour mixture, and mix again.
The dough will be a bit dry, so add the milk one tablespoon at a time.
Fold in blueberries.
Put 1/2 cup white sugar on a plate or piece of wax paper.
Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

Cook Times

Active Prep20

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time32 minutes

Recipe Serving Size26

Ingredients

Ingredients
1/2 cup butter 1 stick, at room temperature
3/4 cup brown sugar firmly packed
1 egg large
1 teaspoon pure vanilla extract
2 tablespoon milk
3/4 cup fresh blueberries
1 3/4 cup all-purpose flour
1/4 teaspoon Kosher salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup granulated sugar for rolling

Cooking Tools Required
Baking sheet, Colander, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, plate, Spatula, Stand Mixer

Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Mexican Avocado Cilantro Sauce-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Mexican Avocado Cilantro Sauce-Diabetes Friendly

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1.5 tablespoon

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

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Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
1 drop liquid Stevia more or less to taste

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 237mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

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Pan Con Tomate (Spanish Tomato Bread)
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Pan Con Tomate (Spanish Tomato Bread)

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Recipe adapted from:
SUZY KARADSHEH

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 slices

Dairy Free Egg Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A perfect use of ripe tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is a Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for the grated tomatoes.

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Instructions
Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt, a splash of lime juice and half of the olive oil
When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Serve.
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 loaf ciabatta bread or similar hearty bread
6 each heirloom tomato large and very ripe tomatoes are best, I used heirloom tomatoes
2 tablespoon Extra virgin olive oil
4 clove garlic sliced in half
pinch sea salt
1 splash lime juice

Cooking Tools Required
Cutting board, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy.

Nutrition
Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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

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Recipe adapted from:
Diana Long

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cookies

Vegetarian
Fans of classic Halloween candy like Reese's will love these peanut butter and chocolate delights.
https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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Instructions
Preheat oven to 350˚.
Beat together the peanut butter, shortening, butter, and both sugars in a large bowl with an electric mixer, 4 to 5 minutes, until fluffy and combined. Add the egg and vanilla extract and beat until combined.
Whisk together the flour, baking soda, and salt in a separate bowl. With the mixer on low speed, add the flour mixture to the peanut butter mixture and beat until well mixed.
Scoop the dough into 20 even portions (about 2 packed tablespoons each) and roll into balls. Flatten each ball slightly and arrange the cookies 2 inches apart on parchment paper-lined baking sheets. Press the center of each cookie with your thumb. Bake for 8 to 10 minutes, rotating the cookie sheets halfway through.
As you pull the cookies out of the oven, gently place 1 Reese's Mini just barely below the center of each cookie, allowing the warm cookie to melt the chocolate "body" into place. Then, very gently press 1 chocolate covered raisin or peanut "head" right above the Reese's Mini on each cookie. Allow the cookies to cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely.
Once the cookies are cool, use the gel writing icing to draw 8 legs from the body of each spider. Allow the icing to set and enjoy!

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup creamy peanut butter
1/2 cup vegetable shortening
1/4 cup butter softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg large
1 teaspoon pure vanilla extract
2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon Kosher salt
20 miniature peanut butter cups such as Reese's Mini's
20 chocolate covered raisins
black writing gel icing

Cooking Tools Required
Baking sheet, Cooling Rack, Electric Hand Mixer, Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Whisk

Nutrition
Calories: 502kcal | Carbohydrates: 44g | Protein: 10g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 431mg | Potassium: 239mg | Fiber: 2g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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

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Recipe adapted from:
Fifteen Spatulas

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Romesco sauce is a traditional Spanish is the perfect sauce for chicken, steak, pork, potatoes, and vegetables. It's healthy and full of flavor!
https://www.fifteenspatulas.com/romesco/

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https://www.fifteenspatulas.com/romesco/

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Instructions
Drain the red peppers, then place all ingredients into a food processor or blender, and blend until smooth.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
32 ounce jarred roasted red pepper
1 cup toasted slivered almonds
1/2 cup extra virgin olive oil
4 clove garlic
4 tablespoon red wine vinegar
2 teaspoon smoked paprika
1 ½ teaspoon Kosher salt more or less to taste
½ teaspoon cayenne pepper more or less to taste

Cooking Tools Required
Blender, Colander, Cutting board, Measuring cups and spoons

Nutrition
Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 350mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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

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Recipe adapted from:
Honey What's Cooking

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Dairy Free Egg Free Refined Sugar Free Vegan Vegetarian
Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

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Instructions
Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the cast iron pan, grill, or broiler:
8 each Roma tomato sliced in half lengthwise
1/2 each white onion that has been sliced in half crosswise
1 each jalapeno pepper sliced in half lengthwise
2 each serrano pepper
6 clove garlic with skin
1 tablespoon avocado oil
For the rest of the salsa:
1 cup fresh cilantro
2 tablespoon lime juice
1 ½ teaspoon Kosher salt
1 tablespoon adobo sauce from canned chipotles in adobo sauce
1/2 each chipotle pepper from canned chipotles in adobo sauce

Cooking Tools Required
Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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Broiled Grapefruit with Shredded Coconut

Broiled Grapefruit with Shredded Coconut

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Almond Flour Crackers

Almond Flour Crackers

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Classic Cranberry Sauce

Classic Cranberry Sauce

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Delectable Sweet Spaghetti Squash

Delectable Sweet Spaghetti Squash

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Ingredients

Cooking Tools Required

Nutrition

Peruvian Yucca Frita with Aji Amarillo Sauce

Peruvian Yucca Frita with Aji Amarillo Sauce

Cook Tools and Details

Ingredients Scale

Instructions

FOR THE SAUCE

Cook Times

Ingredients

Ingredients

FOR THE SAUCE

Cooking Tools Required

Nutrition

Pear, Cinnamon, and Ginger Syrup

Pear, Cinnamon, and Ginger Syrup

Cook Tools and Details

Ingredients Scale

Instructions

Prepare the Base:

Simmer the Ingredients:

Strain the Syrup:

Sweeten (Optional):

Cool and Store:

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Halvah Energy Balls

Halvah Energy Balls

Cook Tools and Details

Ingredients Scale

Instructions

Notes

Cook Times

Ingredients

Ingredients