Panettone French Toast, Baked Banana Porridge, Spiced Lentils, Super Green Spaghetti, Rice, Cuban Black Beans Recipe, Lemony Zucchini Linguine, Heirloom Tomato and Beet Salad, Tomato & Avocado Salsa w/ Cucumber, Simple Rice Salad, Fruit Salad, All-Purpose BBQ Sauce, Pulled Pork, Lemon and Parmesan Capellini, Pan-Fried Haddock, Dal, Chili Oil, Eggplant Penne Arrabbiata, Oven Roasted Asparagus, Apples and Peanut Butter, Raw Kimchi, Cucumber Salad, Steamed Asparagus, Sauteéd Zucchini ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

Click on the 🌐 to manage a recipe and its ingredients.

Shopping List

Prep

Rice🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Rice
  • 1 c. Water, for rice
  • 1/2 c. Water, for evaporation
  • Rinse the rice in hot water until it blooms and the water runs clear.
  • Cook the rice according to package instructions. Store in the refrigerator.

All-Purpose BBQ Sauce🌐

Some ingredients you may consider adding are whiskey or beer, espresso, onion and garlic.
Total time: 15 min
Servings: 2 c.
Equipment: Stove
  • 1 c. Ketchup
  • 1/2 c. Water
  • 1/4 c. Light Brown Sugar, packed
  • 2 tbsp. Apple Cider Vinegar
  • 1 tbsp. Yellow Mustard
  • 1/2 tsp. Black Pepper, ground
  • 1/4 tsp. Cayenne Pepper
  • 1/4 tsp. Salt
  • In a medium pot, whisk together the ketchup, water, brown sugar, vinegar, mustard, black pepper, cayenne, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer, whisking, for 5 minutes.
  • Remove from the heat. Let it cool slightly, then transfer to a mason jar or another heatproof, airtight container. Store in the fridge for up to 1 month.

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.

Breakfast

Panettone French Toast🌐

A generous portion of chilled mixed berry fruits such as raspberries, blackberries, morello cherries and blueberries perfectly complements the richness of this snack.
Total time: 8 min
Servings: 4
Equipment: Stove
  • 2 Eggs
  • 1 tsp. Butter | Oil
  • 4 Slices of Panettone Bread, halved
To Serve
  • 1 tsp. Superfine Sugar
  • 1/2 c. Mixed-Berries
  • Break the eggs into a bowl and whisk lightly, then tip them into a shallow dish. Heat the butter or oil in a large non-stick frying pan.
  • Dip the panettone slices in the egg and fry for 2–3 minutes on each side until golden brown. Drain, dust with sugar and serve with the berries.

Baked Banana Porridge🌐

Bananas are a good source of the amino acid tryptophan, which the body needs to make the feel- good hormone serotonin. When eaten with a carb source such as oats, the brain can absorb the tryptophan easily.
Total time: 30 min
Servings: 2
Equipment: Oven
  • 2 c. Bananas, halved lengthways
  • 1 c. Porridge Oats
  • 1/4 tsp. Cinnamon
  • 1/2 c. Milk
  • 4 tbsp. Black Walnuts, roughly chopped
  • 5/4 c. Water
  • Heat oven to 375°F.
  • Mash up one banana half, then mix it with the oats, cinnamon, milk, 1¼ cups water and a pinch of salt, and pour into a baking dish.
  • Top with the remaining banana halves and scatter over the walnuts.
  • Bake for 20–25 mins until the oats are creamy and have absorbed most of the liquid.

Spiced Lentils🌐

True Puy lentils come from the region of France, Le Puy, which has a unique climate and colcanic soil in which the lentils thrive. Always pick over lentils very carefully before cooking them to remove any little stones that may be among them. The dark colour of Puy lentils means that the stones can be harder to find.
Total time: 22 min
Servings: 4
  • 3/2 c. Puy Lentils
  • 5/2 c. Water
  • 7 oz. Feta Cheese
  • 5 tbsp. Sun-Dried Tomato Paste
  • 1/4 c. Fresh Chervil | Fresh Parsley, plus extra to garnish
  • Place the lentils in a heavy pan with the measured water. Bring to a boil, reduce the heat and cover the pan. Simmer gently for about 20 minutes, until the lentils are just tender and most of the water has been absorbed.
  • Crumble half the feta cheese into the pan. Add the sun-dried tomato purêe, chopped chervil or flat leaf parsley and a little salt and freshly ground black pepper. Heat through for 1 minute.
  • Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve the lentils immediately.

Super Green Spaghetti🌐

From Jamie Oliver's 5 Ingredients
Total time: 13 min
Servings: 2
Equipment: Blender
  • 5 oz. Spaghetti Pasta
  • 4 Garlic Cloves
  • 7 oz. Fresh Cavolo Nero
  • 1 oz. Parmesan Cheese
  • 1 oz. Ricotta Cheese
  • Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel the garlic. Tear the stems out of the cavolo and discard, adding the leaves and the garlic to the pasta pan for 5 minutes.
  • Pour 1½ tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan. Use tongs to carefully transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season to perfection with sea salt and black pepper.
  • Drain the pasta, reserving a cupful of cooking water. Return the pasta to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil, and tuck right in.

Lunch

Cuban Black Beans Recipe🌐

Store leftover beans refrigerated for up to 4 days.
Total time: 35 min
Servings: 4
Equipment: Stove
  • 1 Large Yellow Onions
  • 1/2 Green Bell Peppers
  • 6 Garlic Cloves
  • 1/4 Fresh Jalapeño Chilies
  • 2 tbsp. Salted Butter
  • 1 tbsp. Olive Oil
  • 30 oz. Canned Black Beans
  • 2 tsp. Oregano
  • 1 tsp. Cumin
  • 1 tsp. Kosher Salt
To Serve
  • 2 c. Rice
For Garnish
  • 1 tbsp. Fresh Cilantro
  • Start the rice, according to the package instructions.
  • Mince the onion and garlic. Dice the pepper into small pieces.
  • Remove the ribs and seeds from the jalapeño pepper and mince it.
  • Use a strainer to drain the black beans over a bowl, reserving the can liquid.
  • In a large skillet, heat the butter and olive oil over medium high heat.
  • Once melted, add the onion, bell pepper, jalapeño pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned.
  • Add the beans, oregano, cumin, and kosher salt and stir to combine. Add ½ cup of the liquid from the black beans. Simmer 15 minutes until beans are tender.
  • Chop the cilantro. Serve the black beans warm with rice and garnish with the chopped cilantro.

Lemony Zucchini Linguine🌐

From Jamie Oliver's 5 Ingredients
Total time: 15 min
Servings: 2
Equipment: Stove
  • 5 oz. Linguine
  • 2 Fresh Mixed-Color Zucchini
  • 1 tbsp. Olive Oil
  • 1/2 oz. Fresh Mint Leaves
  • 1 oz. Parmesan Cheese
  • 1 Lemons
  • 1 tsp. Extra Virgin Olive Oil
  • Cook the pasta in a pan of boiling salted water according to package instructions, then drain, reserving a cupful of cooking water.
  • Meanwhile, slice the zucchini lengthways, then again into long matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
  • Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil, then add the zucchini. Cook for 4 minutes, tossing regularly, while you finely slice the mint leaves, then stir them into the pan.
  • Toss the drained pasta into the zucchini pan with a splash of reserved cooking water.
  • Finely grate in most of the Parmesan and a little lemon zest, squeeze in all the juice, toss well, then taste and season to perfection with sea salt and black pepper.
  • Dish up, finely grate over the remaining Parmesan, and drizzle with 1 teaspoon of extra virgin olive oil before tucking in.

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.

Tomato & Avocado Salsa w/ Cucumber🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
  • 1 Avocados, peeled and chopped small
  • 1 c. Cherry Tomatoes, chopped small
  • 1 Lemons, juiced
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Dried Oregano
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • 2 tbsp. Fresh Cilantro, chopped
  • 2 Cucumbers, sliced
  • In a large bowl, mix the avocado through cilantro.
  • Serve salsa with sliced cucumbers.

Simple Rice Salad🌐

Total time: 20 min
Servings: 6
Equipment: Stove
  • 3/2 c. Long Grain Rice
  • 6 Green Onions, finely sliced
  • 1 Green Bell Peppers, seeded and finely diced
  • 8 oz. Tomatoes, peeled, seeded and chopped
  • 2 tbsp. Fresh Parsley | Fresh Cilantro
Dressing
  • 5 tsp. Extra Virgin Olive Oil
  • 1 tsp. Sherry Vinegar
  • 1/3 tsp. Dijon Mustard
  • 1/8 tsp. Salt & Black Pepper
  • Cook the rice in a large pan of lightly salted boiling water for 10–12 minutes, until tender, but still al dente. Be careful not to overcook it.
  • Drain the rice well in a sieve (strainer), rinse thoroughly under cold running water and drain again. Leave the rice to cool while you prepare the ingredients for the dressing.
  • Meanwhile, make the dressing by whisking all the ingredients together. Transfer the rice to a bowl and add half the dressing to moisten it and cool it further.
  • Add the spring onions, peppers, tomatoes and parsley or coriander with the remaining dressing, and toss well to mix. Season with salt and pepper to taste.

Fruit Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 8
  • 4 c. Fresh Strawberries, sliced
  • 1 tbsp. Maple Syrup
  • 2 c. Fresh Blueberries
  • 2 c. Watermelon, diced
  • 1 c. Yambean (Jicama), diced
  • 1 Limes, juiced
  • 3/2 tbsp. Honey
  • 1 tbsp. Fresh Mint Leaves, minced
  • Place strawberries in a large bowl and toss to coat in the maple syrup.
  • Add blueberries, watermelon, and jicama to the bowl.
  • In a small bowl, stir together lime juice, honey and mint. Pour over fruit and toss to coat.

Dinner

Pulled Pork🌐

Total time: 210 min
Servings: 8
Equipment: Oven
  • 2 c. All-Purpose BBQ Sauce
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Smoked Paprika
  • 1 Boneless Pork Shoulder, 5-6 lbs
  • Preheat the oven to 325°F.
  • In a small bowl, combine the onion powder, garlic powder, smoked paprika, and barbecue sauce.
  • Rub half the mixture on the pork and set the rest of it aside. Put the pork in a roasting pan, cover tightly with aluminum foil, and put in the oven for 3 hours.
  • Take the pork out of the oven and test its doneness by poking it with a fork. If the meat easily comes apart, it's ready. If not, cover it back up and return it to the oven for another 30 minutes, then test it again.
  • When the pork is ready, take it out of the oven and let it rest for 20 minutes. Then pull it apart using two forks, mix in the reserved sauce, and serve.

Lemon and Parmesan Capellini🌐

Total time: 15 min
Servings: 2
Equipment: Oven & Stove
  • 2 tbsp. Butter
  • 1 Garlic Cloves, crushed
  • 2 tbsp. Fresh Parsley, chopped
  • 1/2 Small Rustic Baguette
  • 8 oz. Capellini Pasta
  • 1 c. Light Cream
  • 3 oz. Parmesan Cheese, grated
  • 1 Lemons, finely grated rind
  • 1/8 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F. Put the butter in a bowl and beat with the garlic and herbs.
  • Cut the Granary baguette into thick slices and spread them thickly with the flavoured butter.
  • Reassemble the baguette. The garlic herb butter will help to hold the slices together. Wrap in foil, support on a baking sheet and bake for 10 minutes.
  • Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10–12 minutes, fresh about 3 minutes.
  • Pour the cream into another pan and bring to a boil. Stir in the Parmesan and lemon rind. The sauce should thicken in 30 seconds or so.
  • Drain the pasta, return it to the pan and toss with the sauce. Season to taste and sprinkle with a little shopped fresh parsley and more grated lemon rind, if you like. Serve with the hot herb bread.

Pan-Fried Haddock🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 18 min
Servings: 4
Equipment: Stove
  • 1 tbsp. Cooking Oil
  • 4 Garlic Cloves, finely chopped
  • 4 tbsp. Capers
  • 4 Skinless Haddock Tenderloin Fillets, 6-ounces each
  • 2 Lemons, juiced and zested
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
To Serve
  • 4 c. Mixed Baby Greens
  • 2 tsp. Extra Virgin Olive Oil
  • 2 tsp. Balsamic Vinegar
  • In a large skillet over medium-high heat, heat oil, garlic and capers. Cook until the garlic becomes fragrant, about 3 minutes.
  • Add the fish and lemon zest, and cook each side for 5 minutes until it browns and is cooked throughout. Drizzle with fresh lemon juice on top, season to taste with salt and pepper, and serve with cooked capers and garlic.
  • Serve alongside mixed greens, olive oil, and balsamic vinegar.

Dal🌐

Total time: 45 min
Servings: 2
Equipment: Stove
  • 1 tbsp. Olive Oil
  • 1/2 c. Onions, diced
  • 1 tbsp. Fresh Ginger, grated
  • 1 tbsp. Tomato Paste
  • 1 tbsp. Curry Powder
  • 1/2 c. Raw Red Lentils, rinsed
  • 3 c. Water
  • 1/8 tsp. Salt & Black Pepper
  • Warm a medium pot over medium heat. Add the olive oil and onion and cook for 5 minutes, or until soft. Add the ginger and cook for 30 seconds. Add the tomato paste and cook for 1 minute.
  • Sprinkle the curry powder into the pot and cook for 30 seconds. Add the lentils and water and bring to a boil. Reduce the heat to low and simmer for 25–30 minutes, until the lentils are tender.
  • Taste the dal and add salt and pepper if it needs it.

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.

Sides

Oven Roasted Asparagus🌐

Total time: 15 min
Servings: 2
Equipment: Oven
  • 1 c. Asparagus Spears
  • 1 tsp. Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Preheat the oven to 425°F.
  • Place the trimmed asparagus in an even layer on a baking sheet and drizzle it with olive oil. Roll the stalks in the oil to ensure it coats every inch. Top with salt and pepper.
  • Place the asparagus in the center rack in the oven, and bake it for 10–12 minutes. When it is fork-tender, it’s done cooking.

Apples and Peanut Butter🌐

Total time: 1 min
Servings: 2
  • 2 Apples, sliced
  • 8 tbsp. Creamy Peanut Butter
  • Dip the apples in the peanut butter. Enjoy!

Raw Kimchi🌐

Total time: 0 min
Servings: 4
  • 4 oz. Kimchi
  • Enjoy!

Cucumber Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 2
  • 2 Cucumbers, peeled and thinly sliced (about 1½ cups)
  • 1 tbsp. Fresh Dill, finely chopped
  • 1/4 c. Plain Coconut Milk | Plain Coconut Yogurt
  • 1 tbsp. Apple Cider Vinegar | Lemon Juice
  • 1/8 tsp. Sea Salt & Black Pepper
  • Mix all ingredients together in a large bowl.
  • Refrigerate until ready to use.
  • Serve with hot meals.

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.

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.