Oatmeal Pancakes with Bacon, Soft Boiled Eggs, Yogurt and Granola, Old-Fashioned Oatmeal, Chickpea Flour Pancakes, Peas, Beans, Chili, & Mint, Low Carb Cauliflower Fried Rice, Tahini Carrot Slaw, Sweet Pea Orecchiette, Grilled Fattoush Salad, Hoisin Chicken Lettuce Cups, Chorizo, Sweet Potato and Black Bean Rice Skillet, Creamy Garlicky Chicken With Cauliflower Rice, Sausage & Apple Bake, Comforting Sausage Bake, Spicy Potato and Olive Salad, Detox Juice, Sweet Corn with Maple-Bourbon Brown Butter and Bacon, Anti-Allergy Tea, Pumpkin Maca Latte, Spiced Kale Chips, Dark Chocolate-Covered Almonds, Beets, Hot Lemon Water, Hummus and Crackers ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  
Thursday, 03 April 2025

Weekly Meal Plan

Shopping List

Breakfast

Oatmeal Pancakes with Bacon🌐

The oatmeal in the pancakes gives it texture, so these pancakes are firmer than conventional crepes. You can easily double or treble the mixture and even make it ahead of time. it will thicken on standing, though, so thin it with buttermilk of milk before use.
Total time: 8 min
Servings: 4
  • 1/2 c. Whole-Wheat Flour
  • 2 tbsp. Steel-Cut Oats
  • 1 Eggs
  • 2/3 c. Milk
  • 1 tbsp. Butter, for greasing
  • 4 Smoked Bacon Slices
  • 1/8 tsp. Salt
  • Mix the flour, oatmeal and salt in a bowl, beat in the egg and add enough buttermilk or milk to make a creamy batter of the same consistency as that used for ordinary pancakes.
  • Thoroughly heat a griddle or cast-iron frying pan over a medium-hot heat. When very hot, grease the surface lightly with butter or oil.
  • Pour in the batter, about a ladleful at a time. Tilt the frying pan to spread evently and cook the pancake for about 2 minutes until set and the underside is browned. Turn over and cook for 1 minute until browned.
  • Keep the pancake warm while you cook the others and fry the bacon. Roll the pancakes around the bacon to serve.

Soft Boiled Eggs🌐

Total time: 18 min
Servings: 3
  • 3 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 8 minutes.
  • Rinse eggs under cold water until they are chilled. Serve.

Yogurt and Granola🌐

Total time: 1 min
Servings: 2
  • 1 c. Natural (Plain) Yogurt
  • 4 tbsp. Granola
  • Add the granola to the yogurt. Enjoy!

Old-Fashioned Oatmeal🌐

Unlike quick-cooking oats, old-fashioned oatmeal has time to turn extra-creamy and luscious with just a few minutes more of cooking time. With a bit of milk and the toppings of your choice, this oatmeal recipe can be your go-to morning staple for a filling, healthy breakfast.
Total time: 15 min
Servings: 3
Equipment: Stove
  • 3 c. Water
  • 3/8 tsp. Sea Salt
  • 3/2 c. Rolled Oats
  • 6 tbsp. Milk
  • 3 tsp. Honey
  • 3 tsp. Cinnamon
  • Combine water (or milk) and salt in a small saucepan. Bring to a boil.
  • Stir in oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes.
  • Remove from heat, cover and let stand for 2 to 3 minutes.
  • Top with milk, sweetener, cinnamon, dried fruits or nuts, if desired.
  • Combinations to try: 1 soft-boiled egg + 1/3 cup sauteed spinach + 1 teaspoon chili crisp or togarashi seasoning (omit honey and cinnamon from base recipe) 1/4 cup shredded carrot + 1 tablespoon chopped toasted walnuts + 1 tablespoon golden raisins + 1/4 teaspoon cinnamon 1/2 medium banana, sliced + 1 tablespoon peanut butter + 1 teaspoon chia seeds + 1 teaspoon brown sugar 1/4 cup blueberries + 1 tablespoon toasted coconut flakes + 1 tablespoon chopped toasted macadamia nuts + 1 teaspoon honey 1/4 cup sliced peaches + 2 tablespoons cinnamon granola + 2 tablespoons vanilla yogurt

Chickpea Flour Pancakes🌐

Pancake filling ideas You can add 1/3 cup vegan dark chocolate chips or fresh blueberries to the batter before cooking. Freezing You can freeze the cooked pancakes in a zip bag or airtight container. Make sure they don’t overlap. It makes it easier to defrost one-by-one. Defrost 3-4 hours or overnight at room temperature. Rewarm in a pancake griddle or toast for a few minutes in a toaster. Make ahead: You can make the batter ahead and cook your pancakes the day in the morning.
Total time: 10 min
Servings: 2
  • 1 c. Chickpea Flour
  • 2 tsp. Baking Powder, or 1 teaspoon baking soda
  • 3 tbsp. Sugar, coconut sugar or sugar-free erythritol/Monk fruit
  • 1/2 c. Almond Milk, vanilla, unsweetened or plant milk of your choice
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Cinnamon
  • In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
  • Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
  • Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
  • Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
  • Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
  • Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
  • Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
  • Serve immediately with maple syrup, banana slices, and fresh blueberries.

Peas, Beans, Chili, & Mint🌐

From Jamie Oliver's 5 Ingredients
Total time: 10 min
Servings: 4
Equipment: Stove
  • 1/2 oz. Mint Leaves
  • 7 oz. Fresh Podded Fava Beans | Frozen Fava Beans
  • 7 oz. Fresh Podded Green Peas | Frozen Green Peas
  • 1 Fresh Red Chilies
  • 1 Lemons
  • Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling salted water, then add the beans and peas and cook for 4 minutes. Meanwhile, halve and seed the chili and finely chop with the top leafy half of the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of extra virgin olive oil, mix, taste, and season to perfection with sea salt and black pepper.
  • Drain the beans and peas, reserving a cupful of cooking water and discarding the mint stalks. Pinch the skins off any larger beans, then pour the beans and peas onto a platter, toss with a few splashes of reserved cooking water, then spoon over the dressing. Drizzle with 1 more tablespoon of extra virgin olive oil and toss together at the table before tucking in.

Lunch

Low Carb Cauliflower Fried Rice🌐

Total time: 20 min
Servings: 2
Equipment: Stove
  • 24 oz. Frozen Cauliflower Florets, thawed gently (be careful not to cook it further)
  • 4 tbsp. Refined Coconut Oil, (or a neutral oil, like vegetable oil)
  • 1 Yellow Onions, peeled and diced
  • 2 Garlic Cloves, peeled and minced
  • 2 tsp. Dark Sesame Oil, plus more as necessary by the half-teaspoonful
  • 3 tbsp. Tamari | Soy Sauce, plus more to taste
  • 2 tbsp. Mirin Rice WIne, (or try 1 teaspoon apple cider vinegar)
  • 4 oz. Frozen Carrot Slices, frozen peas and chopped carrots
  • 2 Green Onions (Scallions), chopped
  • 2 Eggs, lightly beaten
  • Place the thawed cauliflower in small batches in a food processor fitted with the steel blade. Pulse in short bursts just until it resembles grains of rice. Place the riced cauliflower in a tea towel or fine mesh nut milk bag, and squeeze until all of the water has been removed. Expect about 1 cup liquid total. Line a medium-size bowl with paper towels, place the riced, dried cauliflower in the bowl, and set it aside.
  • In a large, nonstick skillet or wok, heat the coconut oil over medium heat until rippling. Sauté the diced onion, stirring occasionally, until nearly translucent (about 4 minutes).
  • Add the garlic, and continue to sauté for another 2 minutes or until the garlic is fragrant and the onion is translucent.
  • Add the dried, riced cauliflower, then the sesame oil, tamari and mirin to the pan, and mix to combine. Add the frozen peas and carrots, and mix gently to combine.
  • Cook for another minute, or until the peas and carrots are defrosted. Add about 3/4 of the chopped scallions, and mix to combine.
  • Create a 4-inch space in the center of the pan by pushing the cauliflower mixture to the sides of the pan. Turn up the heat to medium-high and allow the cauliflower mixture to cook undisturbed for 2 minutes.
  • Add the beaten eggs to the center of the pan and, stirring occasionally, scramble the eggs. Add more sesame oil by the half-teaspoonful as necessary to cook the eggs. Mix the scrambled eggs into the rest of the fried rice.
  • Sprinkle the fried rice with the remaining chopped scallions and serve immediately.

Tahini Carrot Slaw🌐

From Jamie Oliver's 5 Ingredients
Total time: 20 min
Servings: 3
  • 2 tbsp. Raw Mixed Seeds
  • 1/2 Garlic Cloves
  • 1 Lemons
  • 10 oz. Mixed-Color Large Carrots
  • 2 Apples
  • 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.

Sweet Pea Orecchiette🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 30 min
Servings: 4
Equipment: Stove
  • 5/4 lb. Potatoes
  • 1 c. Green Onions (Scallions)
  • 12 oz. Frozen Green Peas
  • 10 oz. Orecchiette, dried
  • 3 oz. Pecorino Cheese, plus extra to serve
  • Peel the potatoes and chop into 1/2-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 spashes 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.

Grilled Fattoush Salad🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 25 min
Servings: 4
  • 3/2 tbsp. Sumac
  • 3 Red Onions
  • 2 English Cucumbers
  • 12 oz. Mixed-Color Cherry Tomatoes
  • 4 Pita
  • Place a grill pan on high heat. Drizzle 5 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar into a large shallow serving bowl, season with a pinch of sea salt and black pepper, mix in the sumac and put aside.
  • Peel the onions and slice into 1/2-inch rounds, then grill until softened and nicely charred on both sides, using tongs to transfer them straight to the dressing as you go.
  • Meanwhile, roughly peel the cucumbers, slice in half lengthways and use a teaspoon to scrape out and discard the seeds, then slice in half across the middle (to fit the pan).)
  • When there's space on the grill, lay in the cucumber, turning until beautifully bar-marked. Remove to a board, curdely slice up, the add to the bowl.
  • Quarter and add the tomatoes to the bowl. Slice the pitas in 3/4-inch strips, then toast on the grill pan. Toss everything together, season to perfection and serve straight away.

Hoisin Chicken Lettuce Cups🌐

From Jamie Oliver's 5 Ingredients
Total time: 12 min
Servings: 3
Equipment: Stove
  • 1 Mangos
  • 2 tbsp. Hoisin Sauce
  • 2 Boneless Skinless Chicken Breasts
  • 1 Head of Romaine Lettuce, 10 oz
  • 1 c. Watercress Sprouts
  • Put a grill pan on high heat. Cut the two cheeks off the mango, slice each into three lengthways, then slice off the skin and discard. Dice all of the flech into ½-inch cubes. Scrunch the stone over a bowl, to extract any pulp and juice, mix with the hoisin to make a dressing, and divide between two little bowls.
  • Flatten the chicken breasts by pounding them with your fists until the fat end is the same thickness as the skinny end. Rub with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. then grill for 2-3 minutes on each side, or until bar-marked and cooked through. Meanwhile, trim the lettuce, click the leaves apart, and divide between two plates, snipping the cress alongside.
  • Divide up the mango and the hoisin bowls. Slice chicken and arrange on the plates, then tuck in, using the lettuce cups as a receptable to hold everything.

Dinner

Chorizo, Sweet Potato and Black Bean Rice Skillet🌐

Total time: 40 min
Servings: 6
Equipment: Stove
  • 1/2 tbsp. Extra Virgin Olive Oil
  • 1 Sweet Potatoes, peeled then chopped into 1/2” cubes, ~1-1/2 cups
  • 1 Shallot | Small Onion, chopped
  • 6 oz. Chorizo, pork
  • 1/2 c. Black Beans
  • 7/4 c. Chicken Broth
  • 1/2 c. Salsa Verde
  • 1/2 c. Long Grain White Rice
  • 1 tsp. Fresh Cilantro (Coriander), chopped
  • Add extra virgin olive oil to a large skillet over heat that's just a touch above medium. Add sweet potatoes and shallots then saute for 4-5 minutes, or until potatoes are just starting to turn tender. Add chorizo then turn heat up slightly and saute until cooked through, breaking chorizo up as it cooks.
  • Add black beans, chicken broth, and salsa verde to the skillet then turn heat up to bring to a boil. Add rice then stir to combine, place a lid on top, turn heat to low and simmer until rice is tender, 15-18 minutes, adding a splash more chicken broth near the end if needed. Sprinkle with chopped cilantro then serve as is, or with tortilla chips or tortillas, and guacamole.

Creamy Garlicky Chicken With Cauliflower Rice🌐

Total time: 30 min
Servings: 2
Equipment: Stove
  • 2 tbsp. Refined Coconut Oil
  • 2 Onions, halved and thinly sliced
  • 2 Boneless Skinless Chicken Breasts, cut into 1½-inch cubes
  • 4 Garlic Cloves, minced
  • 6 Sun-Dried Tomato Paste (SUN-DRIED TOMATOES), oil-packed, diced
  • 1/2 c. Coconut Milk, full-fat
  • 1/3 c. Chicken Stock, low sodium
  • 1/2 Head of Cauliflower, (about 3 cups florets), or 1 12-ounce bag of frozen riced cauliflower
  • 1 tsp. Chives, finely chopped, for garnish
  • 1/4 tsp. Salt & Black Pepper, to taste
  • In a medium skillet, heat 1 tablespoon of the coconut oil and add the onions. Sauté for 10 to 12 minutes over medium-low heat, until soft and translucent.
  • Add the chicken and sauté 3 to 4 minutes more.
  • Add the remaining ingredients, including salt and pepper to taste, except for the cauliflower and chives, and cook for another 5 to 10 minutes, until the chicken is cooked through.
  • Meanwhile, prepare the cauliflower. If you are using fresh cauliflower, cut it into florets and then pulse in a food processor until the texture resembles rice.
  • In a separate medium skillet, heat the other tablespoon of coconut oil and sauté the cauliflower until it is just tender, about 10 minutes, adding salt and pepper as needed.
  • Serve the creamy chicken over a bed of cooked cauliflower rice topped with the fresh chives.

Sausage & Apple Bake🌐

From Jamie Oliver's 5 Ingredients
Total time: 45 min
Servings: 4
Equipment: Oven
  • 2 Red Onions
  • 2 Apples
  • 4 Parsnips
  • 12 Chipolata | Small Pork Sausages
  • 1 tbsp. Honey
  • Preheat the oven to 350°F. Place a large non-stick ovenproof frying pan on a medium-high heat. Peel the onions, cut into quarters, and quickly break apart into petals directly into the pan, tossing regularly, then add 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Quarter and core the apples, then toss into the pan. Use a vegetable peeler to peel the parsnips into long strips. Stir 1 tablespoon of red wine vinegar into the frying pan, then pile the parsnips on top of the apples and onions.
  • Lay the sausages on top, the drizzle with 1 tablespoon of olive oil and add a pinch of black pepper from a height. Bake for 30 minutes, then drizzle over the honey and return to the oven for 5 minutes, or until golden and delicious.

Comforting Sausage Bake🌐

From Jamie Oliver's 5 Ingredients
Total time: 55 min
Servings: 4
Equipment: Oven
  • 5/4 lb. Mixed-Color Cherry Tomatoes
  • 4 Garlic Cloves
  • 7 oz. Rosemary Focaccia
  • 23 oz. White Beans
  • 12 Chipolata | Small Pork Sausages
  • Preheat the oven to 350°F. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks.
  • Place it all in a 14x12-inch roasting pan, pour in the beans and their juice, drizzle with 1 tablespoon of olive oil and red wine vinegar, add a splash of water, and mix it all together.
  • Quickly pinch and twist each chipolata in the middle to make two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes.
  • Roast for 45 minutes, or until everything is golden, bubbling, and delicious.

Sides

Spicy Potato and Olive Salad🌐

Total time: 15 min
Servings: 4
Equipment: Stove
  • 8 Large New Potatoes
  • 1/4 tsp. Salt
  • 1/4 tsp. Granulated Sugar
  • 3 Garlic Cloves, chopped
  • 1 tbsp. Vinegar
  • 1/4 tsp. Cumin
  • 1/8 tsp. Paprika | Cayenne Pepper, to taste
  • 3 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Fresh Cilantro (Coriander), chopped
  • 2 oz. Black Olives
  • Chop the new potatoes into chunkes. Put them in a pan, pour in water to cover and add the salt and sugar. Bring to the boil, then reduce the heat and boil gently for about 10 minutes, or until the potatoes are just tender. Drain well and leave in a colander to cool.
  • When cool enough to handle, slice the potato chunks and put them in a bowl.
  • Sprinkle the garlic, vinegar, cumin and cayenne or paprika over the salad. Drizzle with olive oil and sprinkle over coriander and olives.

Detox Juice🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 3 min
Servings: 2
  • 2 c. Fresh Cilantro (Coriander), loosely-packed
  • 2 c. Coconut Water
  • 2 tsp. Stevia Powder, to taste
  • 1 Lemons, juiced
  • 1/2 tsp. Chlorophyll
  • 1/2 c. Hot Water
  • Blend all ingredients, except for the hot water, in a high-speed blender.
  • Top off with hot water, and enjoy!

Sweet Corn with Maple-Bourbon Brown Butter and Bacon🌐

Total time: 15 min
Servings: 4
Equipment: Stove
  • 4 Maple-Glazed Bacon Slices, chopped
  • 3 tbsp. Challenge Butter
  • 3 Ear of Sweet Corn, kernels cut off cob (about 4 cups)
  • 2 Spring Onions, chopped
  • 2 tbsp. Bourbon
  • 3/2 tsp. Maple Syrup, real
  • 1/2 tsp. Salt & Black Pepper
  • Add bacon to a large skillet over medium heat. Cook until crispy then remove to a paper towel-lined plate to drain and set aside. Remove bacon grease from skillet.
  • Melt butter in skillet then, when it begins to foam, start swirling skillet until the butter reaches caramel brown in color.
  • Add sweet corn, green onions, bourbon, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Saute for 7-8 minutes or until corn is tender and caramelized, stirring every so often.
  • Add bacon back in then taste and adjust salt and pepper if necessary.

Anti-Allergy Tea🌐

Total time: 10 min
Servings: 3
  • 3 Nettle Tea Bag
  • 3 Chamomile Tea Bag
  • 3 tbsp. Cloudy Honey
  • 3/2 tsp. Ginger
  • 3/4 Lemons
  • Place all ingredients in a tea cup or mug and cover with boiling water. Let steep for 5-10 minutes, then remove the tea bags, ginger and lemon. Relax and enjoy!

Pumpkin Maca Latte🌐

Total time: 6 min
Servings: 2
  • 2 tbsp. Chili Powder (MACA POWDER)
  • 2 tbsp. Coconut Milk
  • 2 tsp. Cinnamon
  • 2 tbsp. Pumpkin Purée
  • 2 tsp. Stevia Powder, to taste
  • 2 c. Hot Water
  • 1/2 tsp. Pumpkin Seeds (PUMPKIN PIE SPICE)
  • Add maca, coconut milk, cinnamon, pumpkin purée, hot water, and sweetener into a blender.
  • Pour in a mug, and top with pumpkin pie spice.

Spiced Kale Chips🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 2
Equipment: Oven
  • 1 c. Fresh Kale, chopped into small pieces
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • 3 tbsp. Coconut Oil
  • 2 tsp. Garlic Powder
  • Preheat oven to 300°F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, add all ingredients and mix well to coat leaves evenly.
  • Place kale onto a prepared baking sheet, and spread out evenly.
  • Bake for 10 to 12 minutes, or until the leaves are slightly crispy.
  • Serve immediately.

Snacks

Dark Chocolate-Covered Almonds🌐

Total time: 45 min
Servings: 4
Equipment: Microwave
  • 3/4 c. Dark Chocolate Chips (70%)
  • 3/2 c. Almonds
  • 1/4 tsp. Sea Salt
  • Line a baking sheet with parchment paper.
  • Place chocolate chips in a medium-sized microwave-safe bowl. Microwave in 30-second increments, stirring in between, until fully melted.
  • Add almonds to the bowl and toss to coat in melted chocolate.
  • Transfer almonds one-by-one to prepared baking sheet, leaving any excess chocolate in the bowl. Sprinkle lightly with sea salt.
  • Refrigerate until set, about 30 minutes. Enjoy 1/4 cup per serving. Store almonds for future snacking in an airtight container in the refrigerator for up to 2 weeks.

Beets🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 20 min
Servings: 2
Equipment: Stove
  • 4 Beets, peeled
  • 1/4 c. Fresh Parsley, chopped
  • 1 tbsp. Apple Cider Vinegar
  • 1/2 Lemons, juiced
  • 1/8 tsp. Sea Salt, to taste
  • Steam the beets for 15 minutes.
  • Set beets aside to cool down until cool enough to handle.
  • Dice beets and toss with parsley, apple cider vinegar, lemon juice and sea salt.

Hot Lemon Water🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 3 min
Servings: 2
  • 2 Lemons, juiced
  • 2 c. Water, hot
  • 2 tsp. Stevia Powder, to taste
  • Combine all ingredients together and drink first thing in the morning, instead of caffeine.

Hummus and Crackers🌐

Total time: 1 min
Servings: 2
  • 1/2 c. Sabra Classic Hummus
  • 1/2 oz. Crackers
  • Dip the crackers in the hummus. Enjoy!