Hard Boiled Eggs, Probiotic Salad, Golden Gruyere and Basil Tortillas, Pasta Primavera, Party Coleslaw, Stovetop Chickpeas, Sesame Almond Dressing, Thai Broccoli Salad, Heirloom Tomato and Beet Salad, Peanut Sauce, Broccoli Salad w/ Peanut Sauce, Tahini Carrot Slaw, Chili Oil, Eggplant Penne Arrabbiata, Soaked Mung Beans, Curried Mung Bean Soup, Pasta Fresca, Cooked Quinoa, Quinoa Tabouli, Spiced Lentils & Rice, Creamy Pasta w/ Asparagus & Peas, Linguine w/ Avocado, Tomato, & Lime, Garlic Parmesan Asparagus, Radish Salad, Cantaloupe Melon Salad, Sauteéd Zucchini ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

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Prep

Hard Boiled Eggs🌐

Total time: 12 min
Servings: 2
Equipment: Stove
  • 2 Eggs
  • Place eggs in cold water, enough to cover the eggs by about an inch.
  • Bring the water up to a rolling boil using high heat. Then remove from heat.
  • Cover and let simmer for 10 minutes.
  • Rinse eggs under cold water until they are chilled. Serve.

Stovetop Chickpeas🌐

Total time: 180 min
Servings: 2 c.
Equipment: Stove
  • 1 c. Dry Chickpeas
  • 1 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 2 Bay Leaves
  • 1 Garlic Cloves, lightly smashed
  • Soak the chickpeas. You can either soak them overnight or try the quick soaking method.
  • - To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours.
  • - For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour.
  • Drain. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly, for about 3–4 minutes.
  • Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top.
  • Chickpeas will cook anywhere from 40 minutes to 1½ hours, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Sesame Almond Dressing🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 4 fl oz.
  • 1/8 c. Almond Butter
  • 1 tbsp. Coconut Aminos
  • 1/2 tbsp. Honey | Maple Syrup
  • 3/4 tbsp. Rice Vinegar
  • 1/2 tbsp. Cooking Oil
  • 1/2 tbsp. Ginger, grated
  • 1/2 Garlic Cloves, grated
  • 1/2 tbsp. Water
  • 1/8 tsp. Salt & Black Pepper, to taste
  • In a small bowl, whisk together the almond butter through 1 tablespoon of water. If the dressing is not thin enough, add a second tablespoon of water. Season to taste with salt and pepper.

Peanut Sauce🌐

You can substitute with peanut butter with almond or cashew butter.
Total time: 5 min
Servings: 4 fl oz.
  • 1 Garlic Cloves, grated or processed in food processor
  • 3 tbsp. Unsweetened Creamy Peanut Butter
  • 3 tbsp. Cooking Oil
  • 3 tbsp. Honey
  • 2 tbsp. Lime Juice
  • 1 tbsp. Rice Vinegar | Apple Cider Vinegar
  • 1 tsp. Sriracha
  • 1/4 tsp. Sea Salt
  • 1/8 tsp. Dried Ginger
  • Mince garlic and place it in a bowl. Add all other sauce ingredients and whisk until well combined.
  • Pour desired amount of peanut sauce over salad, toss. If you have left over sauce, place in a small bowl and serve on the side.

Chili Oil🌐

Total time: 0 min
Servings: 2 fl oz.
Equipment: Stove
  • 6 Fresh Mixed-Color Chilies
  • 1/4 c. Cooking Oil
  • To make a quick chili oil, halve and seed the chilies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chilies to confit.
  • Carefully scoop the soft chilies into the jar, then spoon in the oil.

Soaked Mung Beans🌐

Total time: 0 min
Servings: 2 c.
  • 1 c. Mung Beans, dried
  • Soak the mung beans for 12-24 hours then rinse.

Cooked Quinoa🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Quinoa, rinsed well
  • Cook 1 cup of quinoa per package instructions.

Breakfast

Probiotic Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
  • 2 Hard Boiled Eggs, peeled
  • 3 Red Tomatoes
  • 1 Avocados, peeled and pitted
  • 1 tbsp. Plain Coconut Yogurt
  • 3/4 c. Sauerkraut
  • 1/8 tsp. Sea Salt
  • Dice the tomatoes, and chop the avocado and hard boiled eggs. Combine them in a large bowl.
  • Add the coconut yogurt and the sauerkraut. Toss and serve.

Golden Gruyere and Basil Tortillas🌐

Total time: 5 min
Servings: 2
Equipment: Stove
  • 1 tsp. Cooking Oil
  • 4 Tortillas
  • 8 oz. Gruyère Cheese, thinly sliced
  • 2 oz. Fresh Basil Leaves
  • 2 oz. Sliced Ham | Sliced Salami
  • 1/8 tsp. Salt & Black Pepper
  • Heat the oil in a frying pan over a medium heat. Add one of the tortillas, and heat through for 1 minute.
  • Arrange the Gruyere cheese slices, meat, and basil leaves on top of the tortilla and season with salt and pepper.
  • Place the remaining tortilla on top to make a sandwich and flip the whole thing over with a metal spatula. Cook for a few minutes, until the underneath is golden.
  • Slide the tortilla sandwich on to a chopping board or plate and cut into wedges. Serve immediately.

Lunch

Pasta Primavera🌐

Any kind of fresh vegetable can be added to this pasta.
Total time: 20 min
Servings: 2
Equipment: Stove
  • 4 oz. Penne Pasta, 1⅓ cups
  • 1 tsp. Cooking Oil
  • 1/2 c. Red Bell Peppers, sliced
  • 1/2 c. Broccoli Florets
  • 1 tbsp. Garlic, chopped
  • 1 c. Pasta Sauce w/ Mushrooms
  • 1/8 tsp. Salt & Pepper
  • Cook the pasta according to the package directions.
  • While the pasta is cooking, warm a medium skillet over medium-high heat. Add the olive oil, bell peppers, and broccoli and cook for 5 minutes, stirring every minute or so, until the vegetables begin to soften.
  • Add the garlic to the pan and cook for 45 seconds to 1 minute, just until it starts to turn golden brown. Add the mushroom ragù sauce. Cook for 5–6 minutes, until the sauce is hot, and the vegetables are tender. You may need to stir a few tablespoons of the pasta cooking water into the sauce if it starts to get too thick.
  • Toss the pasta into the sauce, season with salt and pepper, and serve.

Party Coleslaw🌐

Total time: 15 min
Servings: 4
  • 2 tbsp. Mayonnaise
  • 3 tbsp. Extra Virgin Olive Oil
  • 3 c. Cabbage Heads, shredded
  • 2 Large Carrots, grated
  • 1 Red Bell Peppers, diced
  • 1 c. Sprouts, a blend of radish and fennel sprouts
  • 1/2 Onions, minced
  • 1 tbsp. Dark Sesame Seeds
  • 1/8 tsp. Sea Salt & Black Pepper
  • In a large mixing bowl, whisk the mayonnaise together with the olive oil. Add all the prepared vegetables and toss to combine well. Season with salt and pepper to taste.
  • Transfer to a serving dish and sprinkle with black sesame seeds.

Thai Broccoli Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
  • 1 c. Stovetop Chickpeas
  • 1/4 c. Sesame Almond Dressing
  • 1 Broccoli, chopped into bite-sized pieces
  • 1 Purple Cabbage Heads, cored and sliced thin
  • 2 Large Carrots, peeled and grated
  • 1 Red Bell Peppers, diced
  • 2 Green Onions, green parts only, sliced on the diagonal
  • 1/2 c. Fresh Cilantro, chopped fine
  • 1/2 c. Cashew Nuts, unroasted, halved, chopped small
  • 1 Limes, sliced into quarters
  • In a large bowl, add the chickpeas through cilantro, and set aside.
  • Drizzle the Sesame Almond dressing over the salad and toss well to combine.
  • Squeeze the lime over the salad, and then garnish with chopped cashews.
  • Serve immediately.

Heirloom Tomato and Beet Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 60 min
Servings: 2
Equipment: Oven
  • 2 tsp. Olive Oil
  • 2 Mixed-Color Beets
  • 2 Heirloom Tomatoes, chopped
  • 1 tbsp. Fresh Basil Leaves
  • 1 Garlic Cloves, minced superfine
  • 3 tbsp. Balsamic Vinegar
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Preheat the oven to 375°F.
  • Rub 1 teaspoon of olive oil over the whole beets and roast in the oven for 40 minutes to 1 hour, until just tender when pierced. Set aside to cool for 10 minutes.
  • Toss the tomatoes with the basil, remaining 1 teaspoon of olive oil, garlic, and balsamic vinegar in a salad bowl.
  • Peel and chop the cooked beets and add to the salad bowl, tossing to coat with the dressing and seasoning.

Broccoli Salad w/ Peanut Sauce🌐

Be sure to get edamame beans with no shells or you will have a big job ahead of you!
Total time: 5 min
Servings: 2
  • 1/2 c. Peanut Sauce
  • 5 c. Broccoli Crowns, chopped into small pieces
  • 2 c. Frozen Shelled Edamame Beans, cooked and cooled
  • 2 tbsp. Shallots, minced
  • 1/2 c. Dry-Roasted Salted Peanuts, chopped
  • Chop broccoli crowns into small pieces, you need 4–5 cups, place in a bowl.
  • Add thawed edamame and minced shallots, toss and set aside.

Tahini Carrot Slaw🌐

From Jamie Oliver's 5 Ingredients
Total time: 20 min
Servings: 2
Equipment: Stove & Mortar & Pestle
  • 1 tbsp. Raw Mixed Seeds
  • 1/2 Garlic Cloves
  • 1/2 Lemons
  • 4 oz. Large Mixed-Color Carrots
  • 1 Apples
  • 1/8 tsp. Salt & Black Pepper
  • Toast the seeds in a dry non-stick frying pan on a medium heat until lightly golden, tossing regularly, then remove.
  • Put three-quarters of the seeds into a pestle and mortar with a pinch of sea salt, and pound until fairly fine. Peel and add the garlic, then smash to a paste. Squeeze in the lemon juice, then muddle in 1 tablespoon of extra virgin olive oil and a tiny drebble of red wine vinegar to make a delicious tahini-style dressing.
  • Wash the carrots, then finely slice into matchsticks with a good knife or using the julienne cutter on a mandolin (use the guard!). Core and slice the apples the same way, then toss both with the tahini dressing. Taste, season to perfection with salt and black pepper, then scatter over the remaining seeds.

Dinner

Eggplant Penne Arrabbiata🌐

From Jamie Oliver's 5 Ingredients
Total time: 28 min
Servings: 4
Equipment: Stove
  • 2 tbsp. Chili Oil
  • 2 Eggplants, 1 lb total
  • 10 oz. Whole-Wheat Penne Pasta
  • 4 Garlic Cloves
  • 14 oz. Plum Tomatoes
  • Put a pan of boiling salted water on for the pasta. Halve the eggplants lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water to boil.
  • Chop the eggplant into 1¼-inch chunks, add to a pan with the chili oil and a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
  • Cook the pasta according to the package instructions while you peel and finely slice the garlic, then fry with the eggplant for 2 minutes.
  • Pour in the tomatoes, breaking them up with a wooden spoon, and half a can's worth of water. Add some chilies from your chili oil to the sauce and simmer until the pasta is ready, then taste and season to perfection.
  • Drain the pasta, reserving a cupful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.

Curried Mung Bean Soup🌐

Total time: 60 min
Servings: 4
Equipment: Stove
  • 3/2 c. Soaked Mung Beans
  • 4 tbsp. Coconut Oil
  • 1 tbsp. Cumin
  • 1 tsp. Turmeric
  • 1 tsp. Cayenne Pepper
  • 1/2 tsp. Cinnamon
  • 1 c. Onions, diced
  • 3 Garlic Cloves, minced
  • 1 c. Carrots, shredded
  • 5 c. Vegetable Stock
  • 1/8 tsp. Salt & Black Pepper
To Top
  • 1/2 c. Alfalfa Sprouts
  • The night before, put your mung beans to soak in a pan with 6–8 cups of water. When ready to use, drain and rinse the beans. Set aside.
  • Heat the oil in a large saucepan. Add the spices and toast them in the oil until they become nicely fragrant. Add the onions and cook, stirring, for 5–7 minutes. Add the garlic and cook 1–2 minutes more.
  • Add the remaining ingredients, bring to a boil and simmer until the beans are tender, about 45 minutes. Check seasonings and adjust as necessary.

Pasta Fresca🌐

Total time: 20 min
Servings: 4
Equipment: Stove
  • 12 oz. Penne Pasta
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 Red Onions, thinly sliced
  • 1/8 tsp. Salt & Black Pepper
  • 6 Garlic Cloves, pressed or minced
  • 1 lb. Roma Tomatoes, seeded then chopped
  • 5 oz. Fresh Baby Spinach, roughly chopped if leaves are large
  • 1/4 c. Balsamic Vinaigrette, NOT balsamic vinegar
  • 2 tbsp. Balsamic Vinaigrette, NOT balsamic vinegar
To Garnish
  • 1 tbsp. Parmesan Cheese | Feta Cheese
  • Bring a large pot of water to a boil then season generously with salt and add penne. Cook until al dente then drain pasta and set aside. Keep the cooking pot out as you’ll use it again at the end.
  • When the pasta is halfway done, heat extra virgin olive oil in a large skillet over a hot medium heat. Add red onion, season with salt and pepper, then sauté until crisp-tender, 3–4 minutes.
  • Add garlic then sauté until very fragrant and light golden brown, 1–2 minutes, being very careful to not let it burn.
  • Add tomatoes then sauté until they begin to soften, 1 minute, using the juices to help scrape up any brown bits from the bottom of the skillet.
  • Add baby spinach, then sauté until it begins to wilt, 1 minute. If pasta is still cooking at this time, remove the skillet from heat, so spinach doesn’t overcook.
  • Place the pasta cooking pot back over low heat then add Balsamic Vinaigrette, drained pasta, and spinach mixture then stir until the dish is heated through and spinach is tender.
  • Scoop into bowls, then top with Parmesan or feta cheese.

Quinoa Tabouli🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 100 min
Servings: 4
  • 2 c. Cooked Quinoa
  • 1 c. Fresh Parsley, minced
  • 1/2 c. Fresh Mint Leaves, minced
  • 1/4 c. Red Onions, minced
  • 2 Spring Onions, green parts only, chopped small
  • 1 c. Cherry Tomatoes, sliced in halves or quarters
  • 2 Small Cucumbers, chopped small
  • 1 Lemons, juiced
  • 1/4 c. Extra Virgin Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Place the quinoa into a bowl, fluff with a fork, and let cool.
  • Add the next 6 ingredients (parsley through cucumbers) to the bowl of fluffed quinoa.
  • Add the remaining ingredients and gently toss together.
  • Serve at room temperature, or refrigerate overnight and serve cold.

Spiced Lentils & Rice🌐

From Jamie Oliver's 5 Ingredients
Total time: 25 min
Servings: 3
Equipment: Stove
  • 5/2 oz. Red Split Lentils
  • 2 Onions
  • 2 tbsp. Balti Curry Paste
  • 7 oz. Fresh Mixed-Color Kale
  • 8 oz. Brown Basmati Rice, cooked
  • Cook the lentils in a pan of boiling salted water according to the package instructions.
  • Meanwhile, peel and finely slice the onions, put them into a large shallow casserole pan on a medium heat with ½ a tablespoon of olive oil and the balti paste, and cook for 15 minutes, or until soft and golden, stirring regularly.
  • Tear in the kale (discarding any tough stalks), add a splash of lentil cooking water, cover, and leave for 2 minutes.
  • Drain the lentils, toss into the casserole pan with the rice, cover again, and leave for a final 3 minutes.
  • Toss it all together, taste, season to perfection with sea salt and black pepper, and dish up.

Creamy Pasta w/ Asparagus & Peas🌐

Total time: 15 min
Servings: 2
Equipment: Stove
  • 8 oz. Fusilli Pasta
  • 6 oz. Frozen Green Peas
  • 1 c. Asparagus Spears, woody ends removed, cut into lengths
  • 1/2 Lemons, zested and juiced
  • 1/2 c. Shredded Cheddar Cheese
  • 1 oz. Chives, for seasoning
  • Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas.
  • Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and vegetables.
  • Return the pasta and vegetables to the pan and add the lemon zest, soft cheese and seasoning.
  • Add a squeeze of lemon juice to taste and stir in 2–3 tbsp of the cooking liquid to loosen the sauce.

Linguine w/ Avocado, Tomato, & Lime🌐

Total time: 30 min
Servings: 2
Equipment: Stove
  • 4 oz. Linguine
  • 1 Limes, zested and juiced
  • 1 Avocados, stoned, peeled, and chopped
  • 1 Red Tomatoes, chopped
  • 1/4 c. Fresh Cilantro, chopped
  • 1/4 Red Onions, finely chopped
  • 1/2 Fresh Red Chilies, deseeded and finely chopped
  • Cook the pasta according to pack instructions – about 10 mins. Meanwhile, put the lime juice and zest in a medium bowl with the avocado, tomatoes, coriander, onion and chilli, if using, and mix well.
  • Drain the pasta, toss into the bowl and mix well. Serve straight away while still warm, or cold.

Sides

Garlic Parmesan Asparagus🌐

Total time: 10 min
Servings: 2
Equipment: Stove
  • 1 c. Asparagus Spears, trimmed
  • 1 Garlic Cloves, minced
  • 1 tbsp. Butter, melted
  • 1 tbsp. Parmesan Cheese, grated
  • In a large skillet, bring ½-inch water to a boil over medium heat.
  • Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3–5 minutes; drain.
  • Toss asparagus with butter and cheese. Serve.

Radish Salad🌐

Total time: 10 min
Servings: 2
  • 12 oz. Red Radish, sliced
  • 1/8 tsp. Salt & Black Pepper
  • 1 c. Red Onions, sliced
  • 1 c. Cucumbers, sliced
  • 1 tbsp. Fresh Mint Leaves, chopped
  • 1 tbsp. Fresh Dill, chopped
  • 2 Garlic Cloves, minced
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Red Wine Vinegar
  • 1 Lemons, juiced
  • Add all salad ingredients to a large bowl and toss to combine.
  • Serve dressed with olive oil, red wine vinegar, and lemon juice.

Cantaloupe Melon Salad🌐

When you need just a small amount of sifted icing (confectioners') sugar, use a tea strainer. Spoon the sugar into the strainer, then lightly tap the side with the spoon so that the sifted sugar drifts down evenly. Though tempting when you're in a hurry, mashing the sugar in the strainer will not quicken the time it takes to sift through!
Total time: 8 min
Servings: 4
Equipment: Grill | Broiler
  • 1/2 Cantaloupe Melon
  • 1 c. Fresh Strawberries
  • 1 tbsp. Confectioners' Sugar, plus extra for dusting
  • Preheat the grill (broiler) to high. Hull the strawberries and cut them in half. Arrange the fruit in a single layer, cut side up, on a baking sheet or in an ovenproof dish and dust with the icing sugar.
  • Grill (broil) the strawberries for 4–5 minutes, or until the sugar starts to bubble and turn golden.
  • Meanwhile, scoop out the seeds from the half of the melon using a spoon. Using a sharp knife, remove the skin, then cut the flesh from the wedges.
  • Arrange the melon wedges attractively on a serving plate and sprinkle the lightly carmelized strawberries on top. Dust the salad with icing sugar and serve immediately.

Sauteéd Zucchini🌐

Total time: 10 min
Servings: 2
Equipment: Stove
  • 1 tsp. Olive Oil
  • 1 Fresh Zucchini
  • 1 Garlic Cloves, crushed
  • 1/8 tsp. Salt & Black Pepper, to taste
  • 1/4 Lemons, juiced, to taste
  • Heat the oil in a large skillet or frying pan over medium-high heat.
  • Wash and dry the zucchini, then slice into ⅓-inch thick slices.
  • Sauté the zucchini for 7–10 minutes, tossing regularly to ensure even cooking.
  • Add the crushed garlic and cook for another minute then season with salt, pepper, and lemon.