Shopping List
- 1 Avocados
- 1 Lemons
- 1 Limes
- 1 Pomegranate
- 4 Asparagus Spears
- 1 Red Bell Peppers
- 2 oz. Broccoli Sprouts
- 8 oz. Cauliflower
- 1 Cauliflower Heads
- 2 Cucumbers
- 4 Leaves of Lettuce
- 2 Onions
- 1 Red Onions
- 7 Small Mixed-Color Heirloom Carrots
- 5 Cherry Tomatoes
- 1 Red Tomatoes
- 6 Roma Tomatoes
- 1 oz. Chives | Green Onions
- 2 g Fresh Cilantro
- 1 oz. Fresh Basil
- 2 oz. Fresh Mint Leaves
- 2 Large Garlic Cloves
- 1 oz. Fresh Parsley
- 1 fl oz. Raspberry Wine Vinegar | Red Wine Vinegar
- 1 fl oz. Red Wine Vinegar
- 4 g Fresh Rosemary
- 1 oz. Mayonnaise
- 3 oz. Redcurrant Jelly
- 4 Slices of Bread
- 8 oz. Mixed Grains
- 1 oz. Dark Chocolate Chips (70%)
- 1 fl oz. Avocado Oil | Olive Oil
- 1 oz. Granola
- 1 oz. Sliced Almonds
- 4 c. Whole Milk
- 2 oz. Feta Cheese
- 4 Eggs
- 9 oz. Coconut Yogurt
- 9 oz. Regular Yogurt
- 16 oz. Ground Turkey
- 4 oz. Lamb-Leg Steaks
- 7 Sticks of Gum
Prep
Hard Boiled Eggs🌐
Total time: 12 min
Servings: 4
Equipment: Stove
- 4 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.
Cauliflower Rice🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 2 c.
- 1 Cauliflower Heads
- Remove the leaves and core from the cauliflower, and cut the head into 4 pieces.
- Using a grater, on the medium grate side, grate the cauliflower chunks until no more remain.
Breakfast
Egg Sandwich🌐
Total time: 20 min
Servings: 2
- 4 Hard Boiled Eggs
- 2 tbsp. Mayonnaise, for filling
- 1 tsp. Dijon Mustard, for filling
- 1 tsp. Chives | Green Onions, finely chopped, for filling
- 1/4 tsp. Black Pepper, for filling
- 1/8 tsp. Kosher Salt, for filling
- 4 Slices of Bread
- 1/2 tsp. Butter, for bread
- 4 Leaves of Lettuce
- Place the eggs in a bowl and mash with a fork. Smaller egg white bits make a creamier filling.
- Add remaining filling ingredients and gently stir to combine.
- Butter the bread and top each slice with a lettuce lead. Divide the filling between 4 pieces of bread and spread evenly edge to edge.
Lunch
Red, White & Green Salad🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
- 1/2 c. Cherry Tomatoes, cut in half
- 1/2 Red Bell Peppers
- 1/4 Red Onions, finely chopped
- 1 Cucumbers, peeled and diced
- 2 c. Cauliflower, chopped
- 1 tbsp. Fresh Parsley, finely chopped
- 1/4 c. Broccoli Sprouts, chopped
- 1 Lemons, juiced
- 2 tbsp. Extra Virgin Olive Oil
- 1/8 tsp. Sea Salt & Black Pepper, to taste
- In a large bowl, add the cherry tomatoes through the broccoli sprouts.
- Mix the lemon juice and olive oil together and add to the bowl of veggies.
- Season to taste with salt and pepper.
- Enjoy fresh or chilled.
Carrot & Grain Salad🌐
From Jamie Oliver's 5 Ingredients
Total time: 18 min
Servings: 2
Equipment: Stove
- 12 oz. Small Mixed-Color Heirloom Carrots
- 1 Pomegranate
- 2 oz. Fresh Mint Leaves
- 8 oz. Mixed Grains, cooked
- 3/2 oz. Feta Cheese
- 1 tbsp. Red Wine Vinegar
- 2 tsp. Olive Oil
- Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly. Meanwhile, halve the pomegranate, squeeze the juice from on half through a sieve into a large bowl, add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.
- Transfer the carrots to the dressing bowl while you toss the grains in the pan for 1 minute with a splash of water to warm through. Tip into the bowl and mix with the dressed carrots, then divide between your plates.
- Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads. Crumble or grate over the feta, sprinkle over the reserved mint leaves, and tuck in.
Dinner
Cucumber and Turkey "Pizzas"🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 4
Equipment: Stove
- 1 tbsp. Olive Oil
- 1/2 Onions, diced
- 1 lb. Ground Turkey
- 1/8 tsp. Sea Salt & Black Pepper, to taste
- 1 Cucumbers, sliced into rounds
- 1/4 c. Avocados, mashed
- 1 Red Tomatoes, diced
- 1 Limes, juiced
- 2 tbsp. Fresh Cilantro
- In a large skillet over medium heat, heat the olive oil. To the skillet, add the next 4 ingredients (onion through salt and pepper). Cook for 5–10 minutes, until the turkey is cooked through.
- Arrange the cucumber slices in a single layer on a large platter. Spoon mashed avocado onto each slice, then top with ground turkey.
- In a small bowl, mix the remaining ingredients with sea salt and pepper to taste, spoon over turkey, and serve.
Fire-Roasted Tomato Soup🌐
If you don't have a grill, you can roast the tomatoes in the oven. Preheat the oven to 400F. Halve the tomatoes lengthwise, drizzle them with olive oil, and place them cut-side up on a parchment-lined sheet pan. Bake them, without flipping over, for 30 to 35 minutes. Transfer to a bowl, cover, and peel as directed.
Total time: 65 min
Servings: 4
Equipment: Grill & Stove & Blender | Immersion Blender
- 6 Roma Tomatoes
- 3 tbsp. Olive Oil, divided
- 1 c. Onions, diced
- 2 Large Garlic Cloves, minced
- 4 c. Whole Milk
- 1/4 c. Fresh Basil, thinly sliced
- 1/8 tsp. Salt & Black Pepper
- Heat the grill to 450°F.
- Drizzle the whole tomatoes with 1 tablespoon of olive oil and throw them on the grill. Cook the tomatoes for 12–15 minutes, turning every 2 minutes, until charred around the edges and soft in the middle.
- Put the roasted tomatoes in a large bowl and cover very tightly with plastic wrap. Let the tomatoes sit for 10 minutes, then peel off and discard the skin.
- Warm a large pot over medium-high heat. Add 2 tablespoons of olive oil and the onion and sauté for 5 minutes, or until softened. Add the garlic and cook for another minute.
- Add the tomatoes and milk, reduce the heat to medium-low, and simmer for 20 minutes (do not boil!).
- Remove from the heat, add the basil, and blast the whole thing with an immersion blender. (Or do this in a regular blender, but take the steam vent out of the center of the lid and cover the hole with a towel.)
- Taste the soup and season with salt and pepper until it tastes good. Serve hot.
Lamb Steaks with Redcurrant Glaze🌐
This is a good recipe for the barbecue. Wait until the fierce heat has subsided and the coals are dusted with white ash, then place the rosemary-rubbed steaks directly on the grill rack. Brush frequently with the glaze as they cook.
Total time: 15 min
Servings: 4
Equipment: Grill | Broiler
- 4 Fresh Rosemary
- 4 Lamb-Leg Steaks
- 5 tbsp. Redcurrant Jelly
- 2 tbsp. Raspberry Wine Vinegar | Red Wine Vinegar
- Reserve the tips of the rosemary and finely chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb.
- Preheat the grill (broiler). Heat the redcurrant jelly gently in a small pan with 2 tbsp water and a little seasoning. Stir in the vinegar.
- Place the lamb steaks on a foil-lined grill (broiling) rack and brush with a little of the redcurrant glaze. Cook under the grill for about 5 minutes on each side, until deep golden, brushing frequently with more redcurrant glaze.
- Transfer the lamb to warmed plates. Top any juices from the foil into the remaining glaze and heat through gently. Pour the glaze over the lamb and serve with peas and new potatoes, garnished with fresh rosemary sprigs.
Sides
Plain Cauliflower Rice🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
Equipment: Stove
- 1 c. Cauliflower Rice
- 1 tbsp. Avocado Oil | Olive Oil
- 1/8 tsp. Sea Salt & Black Pepper, to taste
- In a pan, heat the oil over a medium heat.
- Add the cauliflower rice, and stir constantly for about 5 minutes, or until desired texture is achieved.
- Season to taste with salt and pepper.
Steamed Asparagus🌐
Total time: 10 min
Servings: 4 oz.
Equipment: Stove
- 1/2 c. Asparagus Spears
- Bring a pot of water to a boil. Trim off the woody ends of the asparagus.
- Set a steaming basket above the boiling water and lay the asparagus in the basket. Cover the pot and steaming basket with a lid. Steam for 7 minutes.
Snacks
Yogurt and Granola🌐
aka Yogurt & Granola;
Total time: 1 min
Servings: 2
- 1 c. Regular Yogurt
- 4 tbsp. Granola
- Add the granola to the yogurt. Enjoy!
Coconut Yogurt and Chocolate Almonds🌐
Total time: 5 min
Servings: 2
- 1 c. Coconut Yogurt
- 1 tbsp. Sliced Almonds
- 1 tbsp. Dark Chocolate Chips (70%)
- Combine all three. Serve and enjoy.
