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Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado
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4 servings
Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 5 ounces

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Refined Sugar Free Soy Free
Seasoned pork tenderloin is pan cooked, then sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette.

Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado quantity

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Instructions
Marinate the Pork: In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
Cook the Pork: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated pork tenderloin and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing it into thin strips.
Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound pork tenderloin
15 ounce canned black beans no salt added drained and rinsed
1 each avocado diced
1 cup cherry tomatoes halved
1/2 whole red onion thinly sliced
4 cup mixed greens
For the dressing:
1 each lime juiced
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Optional:
2 tablespoon fresh cilantro chopped

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

Nutrition
Calories: 342kcal | Carbohydrates: 21g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 681mg | Potassium: 941mg | Fiber: 8g | Sugar: 1g | Vitamin A: 738IU | Vitamin C: 21mg | Calcium: 60mg | 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

Rated 0 out of 5

$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.

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

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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Orange Creamsicle Baked Oatmeal
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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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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

Rated 0 out of 5

$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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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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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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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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Clean Diet Honey Cake
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Clean Diet Honey Cake

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

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

Instructions
Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
With a hand mixer, beat the egg whites for about one minute until they are foamy.
Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
Gently fold the almond flour and walnuts into the yolk mixture.
Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time50 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 teaspoon coconut oil for greasing the pan
5 egg separated
Beat together:
3/4 cup honey
1⁄3 cup coconut oil
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄2 cup coffee strong, such as Turkish or a shot of espresso
Fold in:
2 1⁄2 cup almond flour
1/2 cup walnuts finely chopped

Cooking Tools Required
8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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Homemade Granola Pecans and dried fruit
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Homemade Granola Pecans and dried fruit

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup

Dairy Free Egg Free Refined Sugar Free Vegetarian
Homemade granola with pecans and dried fruit.

Homemade Granola Pecans and dried fruit quantity

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Instructions
Chop pecans and dried fruit.
In a large mixing bowl combine oats, chopped dried fruit, chopped pecans, cinnamon, nutmeg and salt.
Mix dry ingredients.
In a separate bowl mix the maple syrup, honey and coconut oil until combined.
Pour the wet ingredients over the dry ingredients and mix until all of the oats look wet.
Place granola mix on to a sheetpan and bake for 15 minutes at 325 degrees.
Remove pan from oven and mix granola with a spatula so it doesn't stick.
Return to oven for another 15 min.
Let cool enough to handle.
Crumble in to a ziploc bag or jar.

Cook Times

Active Prep7

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time37 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
1/2 cup coconut oil
1/4 cup honey
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cup old fashioned rolled oats
1 cup pecans
1 cup dried fruit assortment of your favorite, chopped
1/4 teaspoon pure vanilla extract

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

Reheating/Serving Instructions
Serve with your favorite yogurt and fresh fruit like a parfait, or with milk and fruit like cereal.

Nutrition
Calories: 313kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 119mg | Potassium: 179mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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Saffron Chicken and Herb Salad
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Saffron Chicken and Herb Salad

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Recipe adapted from:
Hanna Lemaire

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5oz

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Soy Free
A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.
https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

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https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

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Instructions
Preheat the oven to 400 degrees F. Trim and discard 1cm off the top and tail of the oranges and cut each orange into 12 wedges, keeping the skin on. Remove any pips.
Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to a boil and simmer gently until the oranges are soft and it becomes a thick syrup; add water during the cooking if the liquid gets very low. If desired, blitz in a food processor to make the syrup more smooth.
Mix the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan (or sautée pan). Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting pan or aluminum foil lined baking sheet and place in the oven for 15–20 minutes, or until just cooked. *(This step can be done while syrup is being made!)*
While the chicken is cooking, slice the fennel, herbs, and chili.
Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. You may add more syrup if desired. (The other half you can keep in the fridge for a few days). Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook30

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 orange
5 tablespoon honey
1 teaspoon saffron threads
1.5 tablespoon white wine vinegar
2 cup water add more as needed
3 pound boneless skinless chicken breast
6 tablespoon extra virgin olive oil
3 bulb fennel small, thinly sliced
1.5 cup fresh cilantro picked, stems removed
1.5 cup fresh basil torn
25 fresh mint torn
3 tablespoon fresh lemon juice
2 dry red chili thinly sliced
3 clove garlic crushed
Kosher salt
freshly ground black pepper

Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Processor, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Refrigerator, Roasting Pan, Saucepan, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.

Nutrition
Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 922mg | Fiber: 3g | Sugar: 12g | Vitamin A: 738IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg

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Italian Chopped Chicken Salad with White Beans & Balsamic Dressing
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
4 servings
Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

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Recipe adapted from:
Mayumi Tavalero

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

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Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned cannellini white beans drained and rinsed
4 cup mixed greens
1 cup cherry tomato halved
1/4 cup red onion thinly sliced
1/4 cup shredded Parmesan cheese
2 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder

Cooking Tools Required
12-inch saute pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Whisk

Nutrition
Calories: 362kcal | Carbohydrates: 28g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 263mg | Potassium: 1094mg | Fiber: 6g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg | Phosphorus: 406mg

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Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing
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4 servings
Mediterranean Chicken Chickpea Spinach Salad with Lemon-Herb Dressing

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 8 ounces

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Refined Sugar Free Soy Free
This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

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Instructions
Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken with 1 tbsp olive oil, garlic powder, basil, salt, and pepper. Bake for 15-18 minutes or until fully cooked. Let cool, then shred the chicken.
Assemble the Salad: In a large bowl, combine arugula, chickpeas, cucumber, and sun-dried tomatoes.
Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, lemon juice, salt, and pepper.
Serve: Toss the salad with the dressing, then top with shredded chicken and feta cheese.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
6 cup baby spinach
1 cucumber diced
1/3 cup sun-dried tomatoes chopped
1/3 cup feta cheese optional
3 tablespoon extra virgin olive oil
2 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder

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

Nutrition
Calories: 395kcal | Carbohydrates: 24g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 617mg | Potassium: 1260mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4458IU | Vitamin C: 23mg | Calcium: 171mg | Iron: 4mg | Phosphorus: 438mg

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Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils
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FSA/HSA
8 servings
Mexican-Style Pork Tenderloin Salad and Roasted Pork Tenderloin with Garlic and Spinach Lentils

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free
With this selection you'll get two different pork dishes with 4 servings each. First, enjoy pork tenderloin sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette. And second, enjoy herb roasted pork served with a garlic lentil and spinach mix.

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Instructions
For the Mexican Pork Salad:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Marinate the Pork (for the salad): In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
Prepare the Pork (for the Roast Pork): Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
Place both tenderloins on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.
For the herb roasted pork with garlic lentils and spinach mix.
Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

Cook Times

Active Prep30

Hands-On Cook15

Hands-Off Cook30

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Mexican Pork Salad:
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon Kosher salt
1 tablespoon extra virgin olive oil
1 pound pork tenderloin
15 ounce canned black beans, no salt added drained and rinsed
1 piece avocado diced
1 cup cherry tomatoes halved
1/2 piece red onion thinly sliced
4 cup mixed greens
For the dressing:
1 piece lime juiced
2 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Optional:
2 tablespoon fresh cilantro chopped
For the Roast Pork with Garlic and Spinach Lentils:
1 pound pork tenderloin
1 cup lentils
4 cup fresh spinach
2 tablespoon extra virgin olive oil
4 clove garlic minced
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme or rosemary

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 405kcal | Carbohydrates: 29g | Protein: 34g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 531mg | Potassium: 1150mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1830IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 5mg

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Sesame Chicken Noodles and Chicken Caesar Salad
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8 servings
Sesame Chicken Noodles and Chicken Caesar Salad

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 6 ounces

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

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Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Heart Healthy
With this selection you'll get two great chicken dishes with 4 servings each. First, whole wheat noodles with chicken and broccoli, stir fried in a mildly spicy sesame sauce, and second, a delicious chicken caesar salad tossed with whole wheat croutons for flavorful crunch!

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Instructions
Poached Chicken:
Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
Remove chicken from the pot and set aside.
Sesame Chicken Noodles:
Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
In a small bowl combine the sauce ingredients. Set aside.
In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
Add the avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Dice half the reserved poached chicken add to pan along with the cooked broccoli, green onions, and sesame seeds.
Pour sauce over all the ingredient and saute several more minutes to blend the flavors.
Chicken Caesar Salad:
To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
For 1 serving of salad, place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce and 1/4 of the croutons. Toss and plate. Slice or shred the remaining cooked chicken and top with 1/4 of the chicken. Important: Do not toss salad and croutons until ready to serve.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Poached Chicken:
2 pound boneless skinless chicken breast
cold water to cover chicken by at least 1 inch
1 teaspoon Kosher salt
4 clove garlic smashed and peeled
1 each lemon halved and squeezed into poaching liquid
1 teaspoon whole black peppercorns
For the Noodles:
8 ounce whole wheat spaghetti
Kosher salt for the pasta water
2 tablespoon fresh ginger
1 crown broccoli cut into florets
3 stalk green onion sliced
1 tablespoon sesame seeds
and the sauce
3 tablespoon low sodium soy sauce
1 tablespoon sriracha sauce
2 tablespoon sesame oil
1 tablespoon sugar
For the Salad:
1 head romaine lettuce Large head chopped, washed and dried in a salad spinner
and the croutons:
2 slice whole wheat bread cut into 1/2-inch cubes
2 teaspoon extra virgin olive oil
1 clove garlic peeled and smashed
and the dressing:
1 clove garlic put through a press
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
6 tablespoon extra virgin olive oil
1 each lemon juiced
2 tablespoon grated parmesan cheese
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
5-quart saucepot, Cutting board, jar with lid, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat noodles in a saute pan over medium heat or in the microwave on medium power until heated through. Store lettuce and dressing in refrigerator for up to 5 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

Nutrition
Calories: 422kcal | Carbohydrates: 31g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 780mg | Potassium: 769mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6921IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg

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Banana Flax Bread
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12 servings
Banana Flax Bread

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Recipe adapted from:
Dr. Sonali Ruder

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$0.00 Cooking Fee
Serving Size: 1/2 inch slice

Soy Free Vegetarian
This Banana Flaxseed Bread recipe is packed with nutrients as well as flavor! It uses a mixture of white whole wheat, and all-purpose flour, plus ground flaxseed.
https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

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https://thefoodiephysician.com/dining-with-doc-banana-flax-bread/

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Instructions
Preheat oven to 350F
Mix the bananas, yogurt, egg, oil, and vanilla together in the bowl until combined.
Add the sugar and continue to mix until combined.
Whisk the flours, flaxseed, baking soda, cinnamon, and salt together in a medium bowl.
Add the dry ingredients to the wet ingredients in the mixer and beat until just combined ( do not over-mix).
Optional stir the nuts into the batter.
Pour batter into a 9 x 5 inch loaf pan coated with cooking spray.
Bake in the oven for 50 to 55 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool for 10 minutes in the pan.
Remove from pan and let cool on wire rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size12

Ingredients

Ingredients
1.5 cup ripe banana mashed
1/3 cup reduced fat vanilla Greek yogurt
2 egg large
1/4 safflower oil
1/2 teaspoon pure vanilla extract
2/3 cup light brown sugar or coconut palm sugar
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/3 cup flax seeds meal
1.5 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon Kosher salt
Optional:
1/2 cup walnuts or pecans, chopped

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

Reheating/Serving Instructions
Can be frozen

Nutrition
Calories: 198kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 203mg | Potassium: 202mg | Fiber: 3g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

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Potato Salad with Bell Peppers and Garlic-Sesame Dressing
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1-10 servings
Potato Salad with Bell Peppers and Garlic-Sesame Dressing

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Recipe adapted from:
Jun Cai

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$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Nut Free Vegetarian
This hearty potato salad goes beyond the ordinary and includes bell peppers and fresh cilantro. This recipe was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

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Instructions
1. Cook the potato in boiling water. Meanwhile, julienne all the peppers and drop in the boiling potato water with the potatoes (last minutes of cooking time) for 2 minutes. Drain as much as the boiling water as possible, then shock the vegetable in ice water. Drain thoroughly.
2. In a medium-sized bowl, whisk together the dressing ingredients,
3. Add the dressing to cooled potato/vegetable mixture and toss thoroughly.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook30

Passive10

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 each white potato
1 each green bell pepper
1 each yellow bell pepper
1 each red bell pepper
1 each red onion
1 cup fresh cilantro
Dressing:
1/2 cup sesame oil
1/2 cup garlic?
4 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
1 teaspoon ground white pepper
2 tablespoon granulated sugar
1 teaspoon Kosher salt
2.00 teaspoon soy sauce
1 tablespoon sesame seed
2 tablespoon chicken bouillon powder
4 tablespoon dry red chili more or less to taste

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1500IU | Vitamin C: 71mg | Calcium: 53mg | Iron: 2mg

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Cucumber, Melon and Farro Salad
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1-10 servings
Cucumber, Melon and Farro Salad

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$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Nut Free Soy Free Vegetarian
This delicious fruit and farro salad is tossed with a red wine vinaigrette then topped with feta cheese and fresh mint.

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Instructions
Bring a pot of salted water to a boil and add farro. Cook until tender, about 20 minutes. Most water she be absorbed, drain if needed. Cool farro on a large plate.
Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; gently mix and set aside.
Whisk together the olive oil, red wine vinegar, shallots, chives and salt & pepper until emulsified.
To serve, toss salad with dressing and top with feta and fresh mint

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup uncooked farro
4 cup water
2 cucumber sliced in half moon shape
1 cantaloupe seeded and cubed
3 cup cherry tomato halved
½ cup extra virgin olive oil
½ cup red wine vinegar
1 shallot minced
1 tablespoon fresh chive finely chopped
2 teaspoon sea salt
2 teaspoon freshly ground black pepper
3/4 cup feta cheese crumbled
½ cup fresh mint chiffonade

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Whisk

Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 10mg | Sodium: 627mg | Potassium: 417mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2296IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 2mg

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Sufganiyot (Israeli Donuts)
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24 servings
Sufganiyot (Israeli Donuts)

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Recipe adapted from:
Jennifer Segal

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 doughnut

Dairy Free Nut Free Soy Free Vegetarian
A cross between a beignet and a jelly donut, sufganiyot are pillowy donuts that are eaten in Israel and around the world during Hanukah Prep Time: 30 MinutesCook Time: 15 MinutesTotal Time: 45 Minutes, plus 1 to 2 hours for the dough to rise
https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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https://www.onceuponachef.com/recipes/sufganiyot-israeli-donuts.html

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Instructions
Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, confectioners' sugar, salt, and nutmeg. Whisk to combine and set aside.
Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.
Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.
Line a baking sheet with a few layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into ¼-in-thick rectangle (it should be about 10 x 12-inches in size), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.
Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don't have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil; if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F. Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don't have the right tools or just don't want to bother, serve the filling on the side.)
Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

Notes
Note: Warm water helps activate the yeast. The temperature doesn't need to be exact so no need to use a thermometer; just try to get it about the temperature of bath water. (If you place your hand under the stream of water in the faucet, it should feel hot but you should be able to leave your hand there without it stinging.)

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook60

Passive0

Total Time1 hour 50 minutes

Recipe Serving Size24

Ingredients

Ingredients
1 cup warm water heated to about 110°F (see note)
1 tablespoon active dry yeast note that this is more than 1 packet
3 cup all-purpose flour spooned into measuring cup and leveled-off
¼ cup powdered sugar plus more for coating
¾ teaspoon Kosher salt
½ teaspoon ground nutmeg
2 egg yolk large
2 tablespoon avocado oil
1 teaspoon pure vanilla extract
For frying:
1 quart avocado oil
Optional filling:
1 cup jam or jelly or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.

Cooking Tools Required
5-quart saucepot, Baking sheet, Dutch Oven, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Piping Bag, Plastic food wrap, Sharp Knives, Spatula, Tongs

Nutrition
Calories: 466kcal | Carbohydrates: 23g | Protein: 2g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

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Egg in the Hole
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1-10 servings
Egg in the Hole

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 2 eggs

Dairy Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

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Instructions
Preheat oven to 375° F
Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
While the squash is in the oven, place walnuts on a cutting board and chop them.
Take the squash out of the oven and drizzle each slice with a little bit of oil.
Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
Return to the oven for 8-10 minutes or until the eggs are done to your liking.
Garnish with fresh parsley and serve immediately

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
6 acorn squash sliced, 2 slices per serving
20 egg 2 eggs per serving
6 tablespoon avocado oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
16 walnut halves chopped
2 tablespoon Italian parsley chopped

Cooking Tools Required
Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

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

Nutrition
Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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Peruvian Quinoa Amontillado Warm Salad
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1-10 servings
Peruvian Quinoa Amontillado Warm Salad

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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 Refined Sugar Free Soy Free Vegan Vegetarian
Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.

Peruvian Quinoa Amontillado Warm Salad quantity

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Instructions
Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
Lower the heat and simmer for 10 minutes or until quinoa is done.
Drain and rinse under cold water.
In a saute pan over medium heat, saute the garlic in the oil for a minute.
Add the bell pepper and saute until soft.
Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
Zest and squeeze of lemon for ganish.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound quinoa
water enough water to cover the quinoa
3 clove garlic chopped
½ cup extra virgin olive oil
1 red bell pepper diced
1 cup Italian parsley chopped
1 cup Kalamata olive or nicoise olives, diced
1 teaspoon Kosher salt
1 lemon

Cooking Tools Required
Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove

Reheating/Serving Instructions
N/A

Nutrition
Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or special requests?

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