Golden Gruyere and Basil Tortillas, Carrot & Grain Salad, Heirloom Tomato and Beet Salad, Beef, Beets, & Horseradish, Cauliflower Hummus, Cauliflower Hummus w/ Fresh Veggies, Simple Rice Salad, Boiling Kettle Water, Glorius Stuffed Squash, Tagliatelle w/ Tomatoes and Olives, Cooled Sticky Rice, Kimchi Fried Rice, Tomato and Mozzarella Toasts, Peas, Beans, Chili, & Mint, Refried Beans, Potato Wedges, Roasted Chickpeas ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  
Sunday, 16 November 2025

Weekly Meal Plan

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

Shopping List

Prep

Cauliflower Hummus🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 40 min
Servings: 2 c.
Equipment: Oven & Blender | Food Processor
  • 1 Cauliflower Heads, cut into florets
  • 4 Garlic Cloves, roughly chopped
  • 2 tbsp. Avocado Oil
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 1/2 c. Tahini (Sesame Seed Paste)
  • 2 tbsp. Olive Oil
  • 2 Lemons, juiced
  • Preheat the oven to 425°F.
  • In a medium-size bowl, toss the cauliflower and garlic with 2 tablespoons of the avocado oil, plus salt and pepper.
  • On a large baking sheet lined with parchement paper, pour the contents of the bowl and cook for 30 minutes, until cauliflower is tender.
  • Remove the cauliflower from the oven and transfer it to a food processor or blender.
  • Add 2 tablespoons of olive oil, tahini, lemon juice, and garlic, and blend until smooth.

Boiling Kettle Water🌐

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

Cooled Sticky Rice🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Short Grain Rice
  • 1 c. Water
  • Rinse the rice until the water runs clear.
  • Cook the rice according to package instructions.

Breakfast

Golden Gruyere and Basil Tortillas🌐

Total time: 5 min
Servings: 3
  • 3 tsp. Olive Oil
  • 6 Tortillas
  • 12 oz. Gruyère Cheese, thinly sliced
  • 3 oz. Fresh Basil Leaves
  • 3 oz. Sliced Ham | Sliced Salami
  • 3/8 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

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 one 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.

Heirloom Tomato and Beet Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 60 min
Servings: 2
Equipment: Oven
  • 1 tbsp. Olive Oil
  • 2 Mixed-Color Beets
  • 2 Heirloom Tomatoes, chopped
  • 1 tbsp. Fresh Basil Leaves
  • 1 tbsp. Olive Oil
  • 1 Garlic Cloves, minced superfine
  • 3 tbsp. Balsamic Vinegar
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • Preheat the oven to 375°F.
  • Rub 1 tablespoon 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 tablespoon 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.

Beef, Beets, & Horseradish🌐

From Jamie Oliver's 5 Ingredients
Total time: 14 min
Servings: 4
  • 11 oz. Mixed-Color Baby Beets
  • 6 tbsp. Creamy Horseradish
  • 6 tsp. Reduced-Fat Crème Fraîche
  • 7/2 oz. Watercress
  • 3 oz. Bresaola
  • 2 tbsp. Extra Virgin Olive Oil, divided
  • 1 tbsp. Red Wine Vinegar
  • 1/4 tsp. Sea Salt & Black Pepper
  • Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!).
  • Dress the beets with ½ a tablespoon each of extra virgin olive oil and red wine vinegar, the horseradish, and crème fraîche, then season to perfection with sea salt and black pepper. Delicately toss with the watercress and any reserved beet leaves.
  • Divide up the bresaola between your plates, followed by the beet salad, then drizzle with 1 teaspoon of extra virgin olive oil, and serve.

Cauliflower Hummus w/ Fresh Veggies🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 0 min
Servings: 2
  • 1 c. Cauliflower Hummus
  • 1 tsp. Olive Oil
  • 1 c. Fresh Mixed Vegetables, such as baby carrots, scallions, and fresh snap peas
  • Make the cauliflower hummus. Top with 1 teaspoon olive oil and serve with fresh veggies.

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
  • 5 tbsp. Extra Virgin Olive Oil, for dressing
  • 1 tbsp. Sherry Vinegar, for dressing
  • 1 tsp. Dijon Mustard, for dressing
  • 1/4 tsp. Salt & Black Pepper, for dressing
  • 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.

Dinner

Glorius Stuffed Squash🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 75 min
Servings: 2
Equipment: Oven
  • 1/4 c. Boiling Kettle Water
  • 1 Large Squash, such as kabocha, Crown Prince, red kuri, butternut
  • 1/4 tsp. Sea Salt & Black Pepper
  • 1 tbsp. Olive Oil
  • 1 oz. Fresh Italian Parsley
  • 8 oz. Mixed Grains, cooked
  • 2 tsp. Harissa
  • 1/8 tsp. Salt & Pepper
  • 2 Large Eggs
  • Preheat the oven to 350°F. Carefully cut the squash in half, scoop out and discard the seeds, then trim the ends and rub all over with sea salt, black pepper, and olive oil.
  • Place in a roasting pan, flesh-side up, and roast for 50 minutes, or until tender (if you're using butternut squash, scoop some soft flesh out to make a gully for the grains all along the length of the squash).
  • Pick and finely chop the parsley, then toss most of it with the grains, along with 1 heaping teaspoon of harissa (and any extra butternut squash flesh, if using). Season with a pinch of salt and pepper, then divide between the squash halves. Make a well in the middle and crack an egg into each, then bake for 15 minutes for an oozy egg, or a little longer, if you prefer.
  • Mix the remaining harissa with enough boiling kettle water to loosen, then drizzle over the squash and scatter over the remaining chopped parsley, to serve. At the table, break and mix the oozy egg through the grains, and tuck in.

Tagliatelle w/ Tomatoes and Olives🌐

It is essential to buy Parmesan in a piece for this dish. Find a good source - fresh Parmesan should not be unacceptably hard - and shave or grate it yourself. The flavour will be much more intense than that of a ready-grated product.
Total time: 15 min
Servings: 4
Equipment: Stove & Grill | Broiler
  • 3 tbsp. Olive Oil
  • 1 Garlic Cloves, crushed
  • 1 Small Onions, chopped
  • 4 tbsp. Dry White Wine
  • 6 Sun-Dried Tomatoes, chopped
  • 2 tbsp. Fresh Parsley, chopped
  • 1/2 c. Black Olives, Pitted, halved
  • 1 lb. Tagliatelle Pasta
  • 4 Tomatoes, halved
  • 1/8 tsp. Salt & Black Pepper
  • 1 tbsp. Parmesan Cheese, to serve
  • Heat 2 tbsp of the oil in a pan. Add the garlic and onion and cook for 2–3 minutes, stirring occasionally. Add the wine, sun-dried tomatoes and the parsley. Cook for 2 minutes. Stir in the black olives, lower the heat and leave the sauce over a low heat.
  • Preheat the grill (broiler). Cook the pasta in a large pan of lightly salted boiling water for about 3 minutes.
  • Put the tomatoes on a baking sheet and brush with the remaining oil. Grill (broil) for 3–4 minutes.
  • When the pasta rises to the surface of the boiling water, it is ready. Drain it thoroughly, return it to the pan and toss with the sauce. Pile into a bowl and add the grilled tomatoes. Grind black pepper over the top and add Parmesan shavings.

Kimchi Fried Rice🌐

Ginger makes a great addition to this dish; saute it along with the garlic. To fancy the dish up a bit, serve it with a sunny-side up egg over the top.
Total time: 15 min
Servings: 2
Equipment: Stove
  • 1 c. Cooled Sticky Rice
  • 1 Green Olives
  • 1 tbsp. Olive Oil
  • 2 Garlic Cloves, very thinly sliced
  • 1/2 c. Kimchi
  • 1 tbsp. Soy Sauce
  • 1/8 tsp. Salt & Black Pepper
  • Cut the scallions in half to separate the dark-green tops from the whites. Cut the roots off the white parts, leaving as much of the scallion as possible, then cut the whites into 1-inch lengths and set aside. Slice the green tops as thinly as you can on a slight angle and set those aside.
  • Warm a large nonstick skillet or wok over high heat. Add the oil, scallion whites, and garlic and sauté for 1–2 minutes. Add the kimchi and cook for another 1–2 minutes.
  • Add the rice to the pan and let it cook for 1–2 minutes without stirring, then stir and let it sit for another 1–2 minutes. Pour the soy sauce into the pan and stir until it's evenly distributed.
  • Season the fried rice with salt and pepper, garnish with the sliced scallion greens, and serve.

Tomato and Mozzarella Toasts🌐

Mozzarella can also be bought as tiny balls. If you prefer to use these, just halve them and place on top of the tomato purée.
Total time: 10 min
Servings: 6
Equipment: Grill | Broiler & Oven
  • 3 c. Thin Ciabatta Loaf
  • 1 c. Sun-Dried Tomato Paste
  • 5 oz. Mozzarella Cheese, chopped
  • 2 tsp. Dried Oregano
  • 2 tbsp. Olive Oil
  • 1/8 tsp. Black Pepper
  • Preheat the oven to 425°F. Also preheat the grill (broiler). Cut each sfilatino on the diagonal into 12–15 slices, discarding the ends. Grill (broil) until lightly toasted on both sides. Spread sun-dried tomato purée on one side of each slice of toast. Arrange the mozzarella over the tomato purée.
  • Put the toasts on baking sheets, sprinkle with herbs and pepper to taste and drizzle with oil. Bake for 5 minutes or until the mozzarella has melted and is bubbling. Leave the toasts to settle for a few minutes before serving.

Sides

Peas, Beans, Chili, & Mint🌐

From Jamie Oliver's 5 Ingredients
Total time: 10 min
Servings: 4
Equipment: Stove
  • 1/2 oz. Fresh 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
  • 3 tbsp. Extra Virgin Olive Oil, divided
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • 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.

Refried Beans🌐

Add a little spice to the beans by throwing in a bit of jalepeno. You can also bulk up the flavor by adding 1 teaspoon of dried oregano and 1/2 teaspoon ground cumin.
Total time: 20 min
Servings: 2
  • 1 tbsp. Olive Oil
  • 1/2 c. Onions, diced
  • 2 tsp. Garlic Cloves, chopped
  • 2 tsp. Chili Powder
  • 15 oz. Canned Pinto Beans, drained and rinsed
  • 1/2 c. Water
  • 1 tbsp. Limes, juiced
  • 1/8 tsp. Salt & Black Pepper
  • In a medium pot, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, or until soft and translucent. Add the garlic and cook for another minute. Sprinkle on the chili powder and cook for another minute.
  • Add the beans and water to the pot and bring it all to a boil. Reduce the heat to low and cook the mixture for 4–5 minutes, until about half the water has evaporated or been absorbed.
  • Remove the pot from the heat and mash the beans using a potato masher.
  • Mix the lime juice into the beans, give them a taste, and season them with salt and pepper as needed.

Potato Wedges🌐

Small russet potatoes work best for this recipe, so the wedges aren’t too large or unwieldy. To cut them, slice each potato in half lengthwise, then cut each half into 3 evenly sized wedges.
Total time: 0 min
Servings: 2
Equipment: Oven & Stove
  • 2 lb. Small Russet Potatoes, cut into wedges
  • 11/4 tsp. Salt, divided, plus more to taste
  • 5 tbsp. Extra Virgin Olive Oil, divided
  • 1/2 tsp. Black Pepper
  • 1 tbsp. Fresh Rosemary, chopped
  • Preheat the oven to 425°F and set a rack in the middle position.
  • In a large pot, bring 3 quarts (3 liters) of water to a boil. Add the potato wedges and 2 teaspoons of the salt. Boil for 6–7 minutes, then drain well in a colander. Holding the colander over the sink, gently shake it in a flipping motion so the potatoes turn and the surfaces get roughed up—this helps them crisp up in the oven. You’re not trying to break them, just scuff the edges a bit.
  • Pour 3 tablespoons of the oil onto a large sheet pan. Add the potatoes directly to the pan, along with ¾ teaspoon salt, the pepper, and rosemary (if using). Avoid using foil, as the potatoes may stick. Toss everything together right on the pan, then arrange the wedges in a single layer, with one of the cut sides down.
  • Bake for 15–20 minutes, or until golden on the bottom. Flip the potatoes with a spatula, drizzle with the remaining 2 tablespoons of oil, and return to the oven for another 15–20 minutes, or until deeply golden and crispy all over. (If they’re not quite there yet, don’t hesitate to give them a few extra minutes—ovens vary, and the goal is crisp edges and golden color.)
  • Serve hot, sprinkled with more salt to taste.

Snacks

Roasted Chickpeas🌐

Let the chickpeas cool completely on the baking sheet after roasting. They will continue to crisp up as they cool. Try sweet styles (maple syrup and cinnamon), spicy versions (chili powder or cayenne), earthy-herbaceous blends (rosemary or thyme), or cheesy twists (nutritional yeast or Parmesan). Enjoy roasted chickpeas as a crunchy snack, a salad or soup topper, in grain bowls, or as part of a party mix with nuts, pretzels, and dried fruit.
Total time: 45 min
Servings: 4
Equipment: Oven
  • 15 oz. Chickpeas, drained and rinsed
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/4 tsp. Black Pepper, to taste
  • 1/4 tsp. Cayenne Pepper, for heat
  • 1/2 tsp. Cumin, for earthiness
  • Preheat your oven to 400°F. Drain and rinse the chickpeas thoroughly, then spread them on a clean kitchen towel or paper towel. Pat them completely dry to remove moisture.
  • Spread the chickpeas in a single layer on a baking sheet (no oil or seasoning yet). Bake for 10–15 minutes, shaking the pan halfway through. This step helps dry them out for maximum crispiness.
  • Remove the chickpeas from the oven and transfer them to a bowl while still warm. Toss with olive oil to coat evenly, then add salt, garlic powder, smoked paprika, black pepper, cayenne pepper, and cumin. Mix well to distribute the flavors.
  • Return the seasoned chickpeas to the baking sheet, spreading them out in a single layer. Roast for an additional 15–20 minutes, shaking the pan or stirring every 10 minutes to ensure even cooking. Keep an eye on them during the last few minutes to prevent burning.
  • Remove from the oven and let the chickpeas cool on the baking sheet. They will continue to crisp as they cool. Enjoy immediately as a snack, salad topper, or side dish.
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Debug Logs 
Nutrients for Snacks:
Protein_Grams, Starch_Grams, Resistant_starch_Grams, Fiber_total_dietary_Grams, Total_Sugars_Grams, Sugars_Total_Grams, Total_lipid_fat_Grams, Fatty_acids_total_trans_Grams, Fatty_acids_total_saturated_Grams, Fatty_acids_total_monounsaturated_Grams, Fatty_acids_total_polyunsaturated_Grams, PUFA_18_3_n_3_c_c_c_ALA_Grams, PUFA_20_5_n_3_EPA_Grams, PUFA_22_6_n_3_DHA_Grams, PUFA_18_2_n_6_c_c_Grams, Histidine_Grams, Isoleucine_Grams, Leucine_Grams, Lysine_Grams, Phenylalanine_Grams, Methionine_Grams, Threonine_Grams, Tryptophan_Grams, Valine_Grams, Arginine_Grams, Glycine_Grams, Vitamin_A_RAE_Micrograms, Carotene_alpha_Micrograms, Carotene_beta_Micrograms, Thiamin_Milligrams, Riboflavin_Milligrams, Niacin_Milligrams, Pantothenic_acid_Milligrams, Vitamin_B_6_Milligrams, Folate_total_Micrograms, Vitamin_B_12_Micrograms, Vitamin_C_total_ascorbic_acid_Milligrams, Vitamin_E_alpha_tocopherol_Milligrams, Vitamin_K_phylloquinone_Micrograms, Sodium_Na_Milligrams, Calcium_Ca_Milligrams, Potassium_K_Milligrams, Magnesium_Mg_Milligrams, Phosphorus_P_Milligrams, Iron_Fe_Milligrams, Zinc_Zn_Milligrams, Copper_Cu_Milligrams, Manganese_Mn_Milligrams, Selenium_Se_Micrograms, Iodine_I_Micrograms, Molybdenum_Mo_Micrograms, Boron_B_Micrograms, Energy_Atwater_General_Factors_KCalorie, Betaine_Milligrams, Choline_total_Milligrams, Lutein__zeaxanthin_Micrograms
Nutrient targets RDA for Snacks:
[Protein_Grams, 11.544863900997598]
[Starch_Grams, 34.83470462221249]
[Resistant_starch_Grams, 12.155084128166665]
[Fiber_total_dietary_Grams, 3.355734648640623]
[Total_Sugars_Grams, 5.234974928512922]
[Sugars_Total_Grams, 6.175939312037035]
[Total_lipid_fat_Grams, 4.623656187171263]
[Fatty_acids_total_trans_Grams, 0.9216018680787841]
[Fatty_acids_total_saturated_Grams, 3.192006387051323]
[Fatty_acids_total_monounsaturated_Grams, 11.775233927874137]
[Fatty_acids_total_polyunsaturated_Grams, 3.1202320251860285]
[PUFA_18_3_n_3_c_c_c_ALA_Grams, 0.4597321898768981]
[PUFA_20_5_n_3_EPA_Grams, 0.5537037037037037]
[PUFA_22_6_n_3_DHA_Grams, 0.5497039787831871]
[PUFA_18_2_n_6_c_c_Grams, 3.337266779964201]
[Histidine_Grams, 0.03018686240078521]
[Isoleucine_Grams, -0.05702060582998709]
[Leucine_Grams, -0.2714889850342128]
[Lysine_Grams, -0.1409035561866888]
[Phenylalanine_Grams, -0.10482282758996288]
[Methionine_Grams, 0.08411335720057966]
[Threonine_Grams, -0.012686487649422316]
[Tryptophan_Grams, 0.12798591212513147]
[Valine_Grams, -0.11911219866021112]
[Arginine_Grams, -0.2071472645573667]
[Glycine_Grams, -0.02641425545064261]
[Vitamin_A_RAE_Micrograms, 0.00024744097509242773]
[Carotene_alpha_Micrograms, 0.0002886308510638194]
[Carotene_beta_Micrograms, -2.0383976841622522E-05]
[Thiamin_Milligrams, 0.00033408376034256657]
[Riboflavin_Milligrams, 0.00027667530103051756]
[Niacin_Milligrams, 0.003981114038920161]
[Pantothenic_acid_Milligrams, 0.001649774100753083]
[Vitamin_B_6_Milligrams, 0.0001412744232175703]
[Folate_total_Micrograms, 2.683222313976005E-05]
[Vitamin_B_12_Micrograms, 9.032962232155554E-07]
[Vitamin_C_total_ascorbic_acid_Milligrams, -0.05460815350672063]
[Vitamin_E_alpha_tocopherol_Milligrams, 0.005622878337425758]
[Vitamin_K_phylloquinone_Micrograms, 5.531143317459275E-06]
[Sodium_Na_Milligrams, 0.49930414333084927]
[Calcium_Ca_Milligrams, 0.28458933351643384]
[Potassium_K_Milligrams, 0.012771545452191672]
[Magnesium_Mg_Milligrams, 0.0375671381337391]
[Phosphorus_P_Milligrams, 0.016193190961300133]
[Iron_Fe_Milligrams, 0.004611970240331382]
[Zinc_Zn_Milligrams, 0.002232049129695641]
[Copper_Cu_Milligrams, -0.00021176387928069818]
[Manganese_Mn_Milligrams, -0.0005266927384674684]
[Selenium_Se_Micrograms, 1.0773424462614508E-05]
[Iodine_I_Micrograms, 5.9947688888888866E-05]
[Molybdenum_Mo_Micrograms, 1.0204107635447998E-05]
[Boron_B_Micrograms, 0.008305555555555556]
[Energy_Atwater_General_Factors_KCalorie, 593.8994567574385]
[Betaine_Milligrams, 0.15394381167726442]
[Choline_total_Milligrams, 0.1778956867627309]
[Lutein__zeaxanthin_Micrograms, -8.742499020969586E-07]
Nutrient targets TUL for Snacks:
[Protein_Grams, 11.544863900997598]
[Starch_Grams, 34.83470462221249]
[Resistant_starch_Grams, 24.613417461499996]
[Fiber_total_dietary_Grams, 3.355734648640623]
[Total_Sugars_Grams, 17.69330826184625]
[Sugars_Total_Grams, 18.634272645370366]
[Total_lipid_fat_Grams, 18.46624877976385]
[Fatty_acids_total_trans_Grams, 0.9216018680787841]
[Fatty_acids_total_saturated_Grams, 3.192006387051323]
[Fatty_acids_total_monounsaturated_Grams, 11.775233927874137]
[Fatty_acids_total_polyunsaturated_Grams, 8.288133259753929]
[PUFA_18_3_n_3_c_c_c_ALA_Grams, 1.0134358935806018]
[PUFA_20_5_n_3_EPA_Grams, 1.1074074074074074]
[PUFA_22_6_n_3_DHA_Grams, 1.1034076824868908]
[PUFA_18_2_n_6_c_c_Grams, 7.951464310828398]
[Histidine_Grams, 3.975325751289674]
[Isoleucine_Grams, 3.888118283058901]
[Leucine_Grams, 3.673649903854675]
[Lysine_Grams, 3.804235332702199]
[Phenylalanine_Grams, 3.8403160612989256]
[Methionine_Grams, 4.0292522460894675]
[Threonine_Grams, 3.9324524012394657]
[Tryptophan_Grams, 4.0731248010140195]
[Valine_Grams, 3.826026690228677]
[Arginine_Grams, 3.737991624331521]
[Glycine_Grams, 3.918724633438246]
[Vitamin_A_RAE_Micrograms, 0.0012025798639813167]
[Carotene_alpha_Micrograms, 0.0012437697399527083]
[Carotene_beta_Micrograms, 0.0009347549120472665]
[Thiamin_Milligrams, 0.00033408376034256657]
[Riboflavin_Milligrams, 0.00027667530103051756]
[Niacin_Milligrams, 0.012701947372253495]
[Pantothenic_acid_Milligrams, 0.001649774100753083]
[Vitamin_B_6_Milligrams, 0.041129191089884234]
[Folate_total_Micrograms, 0.00027599888980642674]
[Vitamin_B_12_Micrograms, 9.032962232155554E-07]
[Vitamin_C_total_ascorbic_acid_Milligrams, 0.7448015687155015]
[Vitamin_E_alpha_tocopherol_Milligrams, 0.005622878337425758]
[Vitamin_K_phylloquinone_Micrograms, 5.531143317459275E-06]
[Sodium_Na_Milligrams, 0.8315263655530716]
[Calcium_Ca_Milligrams, 0.9075060001831003]
[Potassium_K_Milligrams, 0.012771545452191672]
[Magnesium_Mg_Milligrams, 0.0375671381337391]
[Phosphorus_P_Milligrams, 0.016193190961300133]
[Iron_Fe_Milligrams, 0.01582447024033138]
[Zinc_Zn_Milligrams, 0.002232049129695641]
[Copper_Cu_Milligrams, 0.003567263898497079]
[Manganese_Mn_Milligrams, 0.0032938628170880863]
[Selenium_Se_Micrograms, 0.0001540442577959478]
[Iodine_I_Micrograms, 0.00045446157777777763]
[Molybdenum_Mo_Micrograms, 1.0204107635447998E-05]
[Boron_B_Micrograms, 0.008305555555555556]
[Energy_Atwater_General_Factors_KCalorie, 676.9550123129941]
[Betaine_Milligrams, 1.3997771450105976]
[Choline_total_Milligrams, 1.4237290200960642]
[Lutein__zeaxanthin_Micrograms, 0.0037366257500979026]