Recipe Cards
29 recipes · Use the Batch Scale tool on each card to adjust quantities
Sauces & Dressings
Sauces & Dressings
Healthy Creamy Avocado Cilantro Lime Dressing
Prep: 15 minYield: 8 servings (2 Tbsp each)
93Cal
1gProtein
9gFat
2gCarbs
per 2 oz
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Avocado (medium)(flesh only) | 5 | oz |
| Garlic clove | 0.1 | oz |
| Cilantro, chopped | 0.25 | oz |
| Greek yogurt / sour cream | 2 | oz |
| Lime juice | 0.5 | oz |
| Olive oil | 1.5 | oz |
| Kosher salt | 0.05 | oz |
| Black pepper | 0.02 | oz |
| Water (to thin)(to desired consistency) | 2.5–3 | oz |
Instructions
- 1Place all ingredients in a blender.
- 2Process until smooth. If too thick, add water to thin out.
Sauces & Dressings
Tahini Dressing
Prep: 10 minYield: 7 fl oz total
200Cal
3gProtein
18gFat
8gCarbs
per 2 oz
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Smooth tahini | 2.1 | oz |
| Water | 1.5 | fl oz |
| Fresh lemon juice | 1 | fl oz |
| Extra-virgin olive oil | 1 | fl oz |
| Maple syrup | 0.5 | fl oz |
| Toasted sesame oil | 0.17 | fl oz |
| Garlic, grated(1 small clove) | 0.1 | oz |
| Sea salt | 0.09 | oz |
Instructions
- 1In a small mixing bowl, whisk together tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until completely smooth.
- 2If dressing is too thick, add water 0.25 oz (½ tbsp) at a time until you reach a drizzleable consistency.
Sauces & Dressings
Chimichurri Sauce
Prep: 10 min
320Cal
0gProtein
36gFat
2gCarbs
per 2 oz
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Extra-virgin olive oil | 2.7 | fl oz |
| White wine vinegar | 1.0 | fl oz |
| Garlic clove, minced | 0.1 | oz |
| Sea salt | 0.08 | oz |
| Dried oregano | 0.02 | oz |
| Red pepper flakes | 0.02 | oz |
| Smoked paprika | 0.02 | oz |
| Fresh flat-leaf parsley, finely chopped(stems removed) | 0.5 | oz |
Instructions
- 1In a small bowl, whisk together olive oil, white wine vinegar, minced garlic, sea salt, dried oregano, red pepper flakes, and smoked paprika.
- 2Stir in the finely chopped parsley until fully combined.
- 3Taste and adjust seasoning if needed (additional salt or vinegar).
Storage: Refrigerate up to 5 days. Can be frozen in ice cube trays. Bring to room temperature before serving.
Sauces & Dressings
Chili Crisp Topping
Yield: ~16 oz (1 pint)
395Cal
2gProtein
44gFat
4gCarbs
per 2 oz
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Vegetable oil (or peanut oil) | 12 | fl oz |
| Serrano peppers, rough chopped(about 2 peppers) | 1 | oz |
| Shallot, rough chopped | 2 | oz |
| Garlic, rough chopped(10 cloves) | 1.5 | oz |
| Black peppercorns | 0.1 | oz |
| Red chili flakes | 2 | oz |
| Smoked paprika | 0.2 | oz |
| Soy sauce | 0.5 | fl oz |
| Sugar | 0.14 | oz |
| Cinnamon stick (3-inch) | 1 | pc |
| Star anise pods | 4 | pc |
Instructions
- 1Infuse the Oil: In a small pot, combine oil, serranos, shallot, garlic, peppercorns, cinnamon stick, and star anise.
- 2Simmer on medium-low for 20–30 minutes until garlic and shallots turn golden brown and aromatics are fragrant. Do NOT let ingredients burn.
- 3Remove from heat and let sit for 2–3 minutes to continue infusing.
- 4Prepare Chili Base: In a heatproof bowl, combine chili flakes, paprika, soy sauce, and sugar.
- 5Strain the hot oil into the chili mixture. Reserve crispy solids separately and allow them to fully crisp as they cool.
- 6Remove cinnamon & star anise. Stir crispy bits back into oil.
- 7Cover and refrigerate overnight for best flavor development. Stir before serving.
Sauces & Dressings
Nutre Sriracha Mayo
90Cal
4gProtein
4gFat
8gCarbs
per 2 oz
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Light mayonnaise | 2.0 | oz |
| Plain Greek yogurt (nonfat or 2%) | 2.0 | oz |
| Sriracha | 0.5 | oz |
| Lime juice | 0.5 | oz |
| Maple syrup | 0.75 | oz |
Instructions
- 1Add all ingredients to a bowl and mix until smooth.
Sauces & Dressings
Healthy Caesar Dressing
Prep: 15 min
147Cal
5gProtein
13gFat
3gCarbs
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Greek yogurt | 2.12 | oz |
| Mayonnaise | 0.50 | oz |
| Olive oil | 0.47 | oz |
| Garlic cloves | 2 | cloves |
| Anchovy paste | 0.35 | oz |
| Parsley | 21 | oz |
| Pecorino Romano cheese | 0.50 | oz |
| Salt | to taste | |
| Freshly cracked black pepper | to taste |
Instructions
- 1Add the mayo, Greek yogurt, garlic, olive oil, anchovy paste, and pecorino Romano cheese to a bowl.
- 2Whisk the mixture together until the dressing is combined.
- 3Season with salt and pepper.
Sauces & Dressings
Nutre Teriyaki Sauce
Yield: 5 lb totalAllergens: tree nuts
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Organic Coconut Aminos | 1.327 | lb |
| Pineapple juice | 1.059 | lb |
| Granulated garlic | 0.698 | oz |
| Ginger root, fresh pureed | 1.572 | oz |
| Honey | 7.862 | oz |
| Water | 1.965 | lb |
| Corn starch | 0.249 | oz |
Instructions
- 1Gather ingredients and equipment.
- 2Mix cornstarch and water together to create a slurry. Make sure mixture is completely combined.
- 3Meanwhile mix Tamari, Amino coconut, water, Pineapple and Garlic in kettle. Bring to a boil.
- 4Whisk in cornstarch mixture and allow sauce to thicken.
- 5Add in sesame oil, turn off heat, add honey & ginger puree.
- 6Label and date. Allow to cool properly.
Proteins
Proteins
Greater Omaha Flap Meat
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Greater Omaha Flap Meat | as needed | |
| Salt | to taste | |
| Black pepper | to taste |
Instructions
- 1Take the cleaned Flap Meat. Season with salt and pepper heavily on both sides.
- 2Grill until Medium (internal temp 140°F).
- 3Remove and let it rest.
- 4Dice up into ½-inch cubes.
Proteins
Teriyaki Marinated Flap Meat
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Raw flap meat(per batch) | 1 | lb |
| Nutre Teriyaki Sauce (marinade)(per 1 lb meat) | 8 | oz |
Instructions
- 1Cut raw flap meat into 1-inch dices.
- 2Place in containers — for every 1 pound of meat add 8 oz of marinade.
- 3Marinate as desired.
- 4On hot grill, cook to medium (140°F internal temp).
Proteins
Plain Jane Marinated Chicken
Yield: 4 lb marinade
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Lemon juice (Natalie's) | 5.3 | lb |
| Dijon mustard | 2.8 | oz |
| Fresh parsley | 9 | oz |
| Fresh garlic, whole peeled | 3.7 | oz |
| Kosher salt | 1 | oz |
| Black pepper | 0.3 | oz |
| Fresh thyme | 2.3 | oz |
| Fresh oregano | 2.3 | oz |
| Granulated garlic | 2.3 | oz |
| Chicken stock | 4 | lb |
| Freebird chicken breasts | 10 | lb |
Instructions
- 1Using the immersion blender, blend all marinade ingredients together except parsley. Once blended, add in parsley stems and blend until well incorporated.
- 2In container, add chicken breasts and pour over 8 oz marinade per 10 lbs chicken. Let sit for 24 hrs or up to 3 days marinating.
- 3On hot grill, place chicken breasts and give them a good grill mark. Place on sheet tray and finish cooking in oven until 165°F. Do not overcook.
- 4Remove chicken and dice up into ½-inch cubes.
Storage: Shelf life: 12 days
Proteins
Cajun Chicken
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Freebird chicken breasts | 10 | lb |
| Cajun seasoning | 1 | lb |
| Olive oil cooking spray | as needed |
Instructions
- 1Coat each breast with Cajun seasoning on both sides.
- 2Once coated, spray both sides with olive oil cooking spray.
- 3Place chicken breast on hot grill and char the seasoning.
- 4Place all chicken breasts on sheet pan and cook in oven until 165°F. Do not overcook.
- 5Cut chicken into ½-inch dice.
Proteins
Honey Sriracha Salmon
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Skinless salmon pieces | 24 | oz |
| Coconut aminos(3 Tbsp) | 1.5 | fl oz |
| Honey(2 Tbsp) | 1.0 | fl oz |
| Sriracha(2 Tbsp) | 1.0 | fl oz |
| Minced garlic(2 tsp) | 0.33 | fl oz |
| Water(3 Tbsp) | 1.5 | fl oz |
| Olive oil | splash |
Instructions
- 1Cut salmon into 1-inch cubes.
- 2Whisk together all marinade ingredients (coconut aminos, honey, sriracha, garlic, water) in a large bowl.
- 3Add in the salmon and marinate for up to 1 hour.
- 4Heat a large skillet with a splash of olive oil. Add salmon, keeping the remaining marinade on the side.
- 5Cook for 2–3 minutes on each side to get a nice crisp.
Proteins
Garlic Grilled Shrimp
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Large shrimp | 3 | lb |
| Olive oil | 5.77 | cups |
| Fresh cilantro, finely chopped | 0.43 | oz |
| Fresh parsley, finely chopped | 0.43 | oz |
| Garlic cloves, minced | 12 | cloves |
| Lemon juice | 1.59 | oz |
| Salt | 0.32 | oz |
| Black pepper | 0.07 | oz |
Instructions
- 1Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
- 2Place the shrimp in a bowl and pour ¾ of the marinade on top. Mix gently until well coated. Cover and marinate for 30 minutes to an hour.
- 3Heat a grill or grill pan on medium-high heat. Place shrimp skewers on grill and cook for 2–3 minutes each side, or until they turn pink and opaque.
- 4Toss shrimp in leftover marinade.
Sides & Grains
Sides & Grains
Cauliflower Mashed
Prep: 10 minCook: 10 min
148Cal
7gProtein
11gFat
8gCarbs
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Cauliflower, cut into florets | 2 | large heads |
| Grated Parmesan cheese | 2.35 | oz |
| Unsalted butter | 2 | oz |
| Cream cheese | 2.12 | oz |
| Garlic powder | 0.11 | oz |
| Salt | 0.21 | oz |
Instructions
- 1Steam the cauliflower until tender, about 10–12 minutes.
- 2Place the warm cauliflower in a large bowl along with the parmesan cheese, butter, cream cheese, garlic powder, and salt.
- 3Use an immersion blender to blend until smooth and creamy, about 30–60 seconds.
Sides & Grains
Spanish Cauliflower Mash
Prep: 10 minCook: 10 min
94Cal
4gProtein
4gFat
13gCarbs
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Cauliflower | 3 | large heads |
| Olive oil | 1.41 | oz |
| Diced onion | 7.95 | oz |
| Garlic cloves, minced | 9 | cloves |
| Cumin | 0.27 | oz |
| Salt | 0.32 | oz |
| Tomato paste | 3.36 | oz |
| Low-sodium chicken broth | 9.51 | oz |
| Fresh cilantro, chopped | 2 | oz |
Instructions
- 1Cut cauliflower in half and again. Remove stem. Chop into 1–2 inch pieces. Place in food processor and pulse.
- 2Heat large skillet to medium heat. Coat with olive oil. Add onion and sauté for 3 minutes, then add garlic and sauté another 1–2 minutes.
- 3Add riced cauliflower and sauté for 4–5 minutes. Add salt and cumin. Stir to coat.
- 4Add cumin, salt, tomato paste, then ¼ cup broth. Bump heat to medium-high. Stir until tomato paste dissolves. Add more broth if too dry; cook longer if too wet.
Sides & Grains
Coconut Basmati Rice
Prep: 5 minCook: 25 min
95Cal
2gProtein
3gFat
16gCarbs
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Light coconut milk (14 oz can) | 1 | can |
| Water | 1¾ | cups |
| White basmati rice | 2 | cups |
| Sea salt | 1 | tsp |
| Lime zest | 1 | tsp |
| Green onion, thinly sliced | ¼ | cup |
| Fresh cilantro, chopped | ¼ | cup |
Instructions
- 1Measure out 1½ cups of the canned coconut milk and add to a medium saucepan (reserving the remaining).
- 2Add the water, rice, and salt. Mix to combine. Bring to a boil, then cover, reduce heat, and simmer for 15–20 minutes until liquid is absorbed and rice is tender.
- 3Turn off heat and let stand covered for 5–10 minutes untouched.
- 4Fluff with a fork, then gently stir in lime zest, green onion, cilantro, and remaining coconut milk. Let stand uncovered for another 5 minutes.
Sides & Grains
Brown Rice
Prep: 2 minCook: 30 min
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Brown rice | 1 | cup |
| Water | 6 | cups |
| Salt | 0.25 | oz |
Instructions
- 1Bring a large pot of water to boil (at least 6 cups per 1 cup rice). Rinse rice in a fine mesh colander under running water to remove excess starch.
- 2Add rice to boiling water. Reduce temperature as necessary to prevent overflow but maintain a steady boil. Boil uncovered for 30 minutes.
- 3Drain off remaining cooking water and return rice to the pot. Cover and let rest off heat for 10 minutes.
Sides & Grains
Simple White Rice
Prep: 1 minCook: 13 min
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| White rice | 1 | cup |
| Water | 1½ | cups |
Instructions
- 1Place water and rice in a large saucepan over medium-high heat. Once the entire surface of the water is bubbling gently, turn heat down to low and cover with lid.
- 2Cook for exactly 13 minutes. Do not stir, do not remove lid. Water should now all be absorbed — tilt to check.
- 3Remove from stove, still with lid, and leave for 10 minutes to rest.
Sides & Grains
Sweet Potato Noodles
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Sweet potato noodles | as needed | |
| Sesame oil | drizzle |
Instructions
- 1Bring a large pot of water to a boil. Add the noodles and cook for 5–6 minutes.
- 2Check for a 'chewy' or al dente texture at 4–5 minutes. Do not overcook or they will become mushy.
- 3Immediately drain and rinse thoroughly under cold water to stop the cooking process.
- 4Toss with a drizzle of sesame oil immediately after draining to prevent sticking.
Vegetables & Toppings
Vegetables & Toppings
Sliced Cremini Mushrooms
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Sliced cremini mushrooms | 3 | lb |
| Shallot, minced | 1 | pc |
| Garlic cloves, minced | 3 | cloves |
| Thyme | 0.5 | oz |
| Salt | to taste | |
| Black pepper | to taste | |
| Olive oil | 2 | oz |
Instructions
- 1Clean mushrooms: Gently brush off dirt; avoid soaking.
- 2Sauté aromatics: Cook onions in oil until soft, then add garlic and herbs for about 30 seconds.
- 3Add mushrooms to the hot pan. Let them sit undisturbed for a few minutes to brown before tossing, cooking until golden and tender (about 5 minutes).
Vegetables & Toppings
Fajita Veggies
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Fajita veggie mix | 3 | lb |
| Olive oil | 2 | oz |
| Salt | to taste | |
| Black pepper | to taste |
Instructions
- 1On flat top, sauté fajita mix.
- 2Ensure all ingredients are cooked but not overcooked.
- 3Season with salt and pepper.
Vegetables & Toppings
Lemon Button Mushrooms
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| White button mushrooms, washed | 3 | lb |
| Fresh lemon juice | 5 | oz |
| Garlic cloves, minced | 5 | cloves |
| Parsley, chopped | 2 | oz |
| Olive oil | 2 | oz |
| Salt | to taste | |
| Black pepper | to taste |
Instructions
- 1Wash mushrooms. In sauté pan, heat olive oil. Place garlic and sauté until fragrant.
- 2Add mushrooms and lemon juice. Bring to a simmer, then lower heat.
- 3Cover and let the mushrooms absorb the lemon juice — they will caramelize a little, about 20 min.
- 4Remove mushrooms and toss with parsley. Season with salt & pepper.
Vegetables & Toppings
Roasted Cajun Sweet Potatoes
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Sweet potatoes, diced | 5 | lb |
| Olive oil | 3 | oz |
| Cajun seasoning | 4 | oz |
Instructions
- 1In a large bowl, toss olive oil and diced sweet potato until coated.
- 2Add Cajun seasoning and toss — make sure all pieces have seasoning.
- 3Place on sheet pan in a single layer.
- 4Bake at 350°F for 25 minutes.
Vegetables & Toppings
Simple Roasted Carrots
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Carrots | 1 | lb |
| Olive oil | 1 | tbsp |
| Maple syrup | 1 | tsp |
| Salt | ½ | tsp |
| Freshly ground black pepper | to taste | |
| Fresh parsley, chopped | for garnish |
Instructions
- 1Preheat oven to 425°F and line a baking sheet with parchment paper.
- 2In a large bowl, toss the carrots with olive oil, maple syrup, salt, and several grinds of pepper.
- 3Transfer to baking sheet and spread in a single layer. Roast for 15–25 minutes, until tender and lightly browned but not mushy.
- 4Remove from oven, season to taste, and garnish with parsley.
Vegetables & Toppings
Charred Broccoli
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Broccoli florets | 3 | lb |
| Olive oil | 2 | oz |
| Salt | 0.50 | oz |
Instructions
- 1In a large bowl, toss broccoli and olive oil. Each piece should have olive oil.
- 2On a lined sheet pan, layer the broccoli.
- 3Roast at 425°F for 15 minutes until broccoli gets a light char.
Vegetables & Toppings
Basil Cherry Tomatoes
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Cherry tomatoes | 3 | lb |
| Fresh basil, chopped | 2 | oz |
Instructions
- 1Slice cherry tomatoes and chop basil.
- 2In a bowl, toss both ingredients together.
- 3Store in small Cambro.
Vegetables & Toppings
Parmesan Crisps
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Freshly grated Parmesan cheese | 1 | lb |
Instructions
- 1On a lined sheet pan, spread out Parmesan cheese.
- 2Bake at 350°F for 20 minutes.
- 3Remove from oven and let cool completely.
- 4Once cooled, break the cheese apart and store in a pint container.
Vegetables & Toppings
Roasted Chickpeas
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Cooked chickpeas, drained and rinsed | 1½ | cups |
| Olive oil | drizzle | |
| Sea salt | generous pinch | |
| Paprika | 0.5 | oz |
| Curry powder | 0.5 | oz |
Instructions
- 1Preheat oven to 425°F and line a large baking sheet with parchment paper.
- 2Spread chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
- 3Transfer dried chickpeas to baking sheet and toss with a drizzle of olive oil and generous pinches of salt.
- 4Roast for 20–30 minutes, or until golden brown and crisp.
- 5While still warm, toss with paprika, curry powder, or other spices.
Vegetables & Toppings
Nutre Pico de Gallo
Batch Scale
× batchIngredients
| Ingredient | Amount | Unit |
|---|---|---|
| Roma tomatoes, diced | 1 | lb |
| White onion (½ medium), diced | ½ | pc |
| Jalapeño pepper, seeded and finely minced | 1 | pc |
| Cilantro, chopped | ½ | cup |
| Lime juice(from 1 lime) | 2 | tbsp |
| Salt | ½ | tsp |
| Black pepper | ⅛ | tsp |
Instructions
- 1In a medium bowl, combine diced tomatoes, onion, jalapeño pepper, and chopped cilantro.
- 2Stir in 2 Tbsp lime juice and lightly season with ½ tsp salt and ⅛ tsp black pepper, or season to taste.