Saucy Bean Baked Eggs, Super Green Spaghetti, Spiced Lentils, Island Salad, Black Bean Quesadillas, BPA-Banishing Fruit Salad, Eggplant, Mint, and Couscous Salad, Boiling Kettle Water, Sweet Pea Orecchiette, Tasty Chickpea Soup, Pan-Fried Haddock, Spaghetti w/ Lemon, Linguine w/ Avocado, Tomato, & Lime, Cooked Quinoa, Quinoa Tabouli, Pan Roasted Vegetables , Roasted Vegetable and Goat Cheese Salad, Steamed Asparagus ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

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Prep

Boiling Kettle Water🌐

Total time: 5 min
Servings: 1 c.
Equipment: Stove
  • 1 c. Water
  • Boil the water in a kettle.

Cooked Quinoa🌐

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

Pan Roasted Vegetables 🌐

Total time: 45 min
Servings: 2 c.
Equipment: Oven
  • 1/2 c. Fresh Zucchini, diced
  • 12 Cherry Tomatoes
  • 1/2 c. Red Bell Peppers, diced
  • 1/2 c. Red Onions, diced
  • 1/2 c. Orange Sweet Potatoes, diced
  • 1 tbsp. Cooking Oil
  • 1/8 tsp. Salt & Black Pepper
  • Preheat the oven to 400°F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the zucchini, tomatoes, bell pepper, onion, and sweet potato. Add the olive oil and season with salt and pepper. Stir or toss to mix evenly.
  • Spread the vegetables out on the lines sheet pan. Roast them in the oven for 12 minutes, flip them over, and continue roasting for 15–20 minutes longer, until they're tender.

Breakfast

Saucy Bean Baked Eggs🌐

Total time: 20 min
Servings: 2
Equipment: Stove
  • 1 c. Canned Mixed Beans, drained
  • 1 c. Fresh Spinach
  • 4 Eggs
  • 4 oz. Sliced Ham, thinly sliced smoked ham, torn
  • 10 Cherry Tomatoes
To Serve
  • 1 Slices of Rye Bread
  • Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish.
  • Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
  • Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4–5 mins, or until the whites are set and the yolks runny.
  • Serve with rye bread, if you like.

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.

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.

Lunch

Island Salad🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 15 min
Servings: 2
Equipment: Oven | Toaster | Toaster Oven & Stove
  • 1 English Cucumbers
  • 1/8 tsp. Sea Salt & Black Pepper
  • 1 tbsp. Red Wine Vinegar
  • 1 tbsp. Extra Virgin Olive Oil
  • 15 oz. Canned Sliced Peaches, in juice
  • 2 Loaves of Pita
  • 4 oz. Mixed Salad Leaves
  • 2 oz. Halloumi Cheese
  • Using a vegetable peeler, peel the cucumber lengthways into long delicate ribbons, discarding the seedy core, and place in a bowl with a pinch of sea salt and black pepper, and 1 tablespoon each of red wine vinegar and extra virgin olive oil.
  • Toast the pitas until golden, then slice into strips and arrange around the edges of two plates.
  • Place a large non-stick frying pan on a high heat. Drain and roughly chop the peaches (reserving the juice), then place in the pan with a good splash of the reserved juice, and season with pepper. Warm through for a few minutes while you toss the salad leaves with the dressed cucumber, and plate up.
  • Remove the peaches to a bowl, give the pan a quick wipe with a ball of paper towel, then use the fine side of a box grater to grate half the halloumi over the surface of the pan. Leave on the heat for 1–2 minutes, or until golden on one side, then tip directly over one of the plates, using a spatula to ease it away from the pan, if needed. Repeat with the remaining halloumi for the second plate. Spoon over the peaches, and tuck straight in.

Black Bean Quesadillas🌐

We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
Total time: 15 min
Servings: 4
Equipment: Stove
  • 15 oz. Canned Black Beans, rinsed
  • 1/2 c. Shredded Cheddar Cheese
  • 1/2 c. Salsa
  • 4 Tortillas
  • 1 Avocados, diced
  • 1 tsp. Cooking Oil
  • Combine beans, cheese and ¼ cup of salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup of filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
  • Heat half of the oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2–4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

BPA-Banishing Fruit Salad🌐

Total time: 10 min
Servings: 4
  • 1 Oranges, segmented
  • 1/2 c. Grapes, halved
  • 1/2 c. Fresh Strawberries, quartered
  • 1 Apples, cored and diced
  • 1 Bananas, diced
  • Combine all ingredients in a bowl and enjoy!

Eggplant, Mint, and Couscous Salad🌐

Total time: 9 min
Servings: 2
Equipment: Grill | Broiler
  • 1 Eggplants, cut into chunks
  • 1 tbsp. Olive Oil
  • 4 oz. Couscous
  • 2 tbsp. Fresh Mint Leaves, chopped
  • 6 Plum Tomatoes
  • 1/8 tsp. Salt & Black Pepper
  • Preheat the grill (broiler) to high. Toss the eggplant chunks (and tomatoes) with the olive oil.
  • Season with salt and pepper to taste and spread them on a non-stick baking sheet. Grill (broil) for 5–6 minutes, turning occasionally, until golden brown.
  • Meanwhile, prepare the flavoured couscous according to the instructions on the packet.,
  • Stir the grilled eggplant (and tomatoes) and chopped fresh mint into the garlic and coriander (cilantro) couscous, toss thouroughly and serve immediately.

Dinner

Sweet Pea Orecchiette🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 30 min
Servings: 4
Equipment: Stove
  • 1 c. Boiling Kettle Water
  • 5/4 lb. Potatoes
  • 1 c. Green Onions
  • 12 oz. Frozen Green Peas
  • 10 oz. Orecchiette, dried
  • 3 oz. Pecorino Cheese, plus extra to serve
  • 2 tbsp. Olive Oil
  • Peel the potatoes and chop into ½-inch cubes, trim and slice the scallions, then place in a large non-stick frying pan on a high heat with 2 tablespoons of olive oil and 1 cup of boiling kettle water.
  • Reduce to a simmer, then cover and cook for 15 minutes, or until the potatoes are just tender, adding the peas for the last 5 minutes, stirring occasionally.
  • Meanwhile, cook the pasta in a pan of boiling salted water according to package instructions, then drain, reserving a cupful of starchy cooking water.
  • Tip the drained pasta into the pea and potato pan, finely grate in the pecorino, then toss together, adding splashes of cooking water to loosen, if needed.
  • Season to perfection, and finish with an extra grating of pecorino and a drizzle of extra virgin olive oil, if you like.

Tasty Chickpea Soup🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 35 min
Servings: 4
Equipment: Stove
  • 10 oz. Mixed Vegetables, onion, carrot and celery
  • 1 tsp. Mixed Spice, plus extra to serve
  • 30 oz. Canned Chickpeas
  • 28 oz. Canned Plum Tomatoes
  • 7 oz. Assorted Pastas, dried
  • Tip the mixed veg into a large, deep pan on a medium heat with 1 tablespoon of olive oil and the mixed spice. Cook for 10 minutes, or until golden, stirring regularly.
  • Tip in the chickpeas (juices and all), then scrunch in the tomatoes through clean hands, followed by 2 cans' worth of water and the pasta, snapping any bigger bits as you go. Bring to a boil, then reduce to a simmer and leave to blip away for 20 minutes, or until thickened and reduced, stirring and mashing occasionally, and adding splashes of water, if needed.
  • Season to perfection with sea salt and black pepper, and serve with a drizzle of extra virgin olive oil and an extra pinch of mixed spice, if you like.

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.

Spaghetti w/ Lemon🌐

Spaghetti is the best type of pasta for this recipe, because the olive oil and lemon juice cling to its long thin strands. If you are out of spaghetti, use another dried long pasta instead, such as spaghettini, linguine or tagliatelle.
Total time: 17 min
Servings: 2
Equipment: Stove
  • 8 oz. Spaghetti Pasta
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 Lemons, juiced
  • 1 Garlic Cloves, cut into very thin slivers
  • 1/8 tsp. Salt & Black Pepper
  • Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, until tender, then drain well and return to the pan.
  • Pour the olive oil and lemon juice over the cooked pasta, sprinkle in the slivers of garlic and add seasoning to taste.
  • Toss the pasta over a medium to high heat for 1–2 minutes. Serve immediately in four warmed bowls.

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.

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.

Sides

Roasted Vegetable and Goat Cheese Salad🌐

Total time: 15 min
Servings: 2
  • 2 c. Pan Roasted Vegetables
  • 2 tbsp. Balsamic Vinegar
  • 2 c. Baby Arugula
  • 1/4 c. Goat Cheese, crumbled
  • 1 tbsp. Cooking Oil
  • 1/8 tsp. Salt & Black Pepper
  • Put the roasted vegetables in a medium bowl. Add the balsamic and toss to coat. Let the vegetables marinate for 10 minutes.
  • Add the arugula to the bowl and stir using a set of tongs. Plate the salad, top with the goat cheese, drizzle with the olive oil, and season 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.