Asian Fried Eggs, Golden Gruyere and Basil Tortillas, Linguine w/ Avocado, Tomato, & Lime, Super Green Spaghetti, Bean and Cheese Toasterdilla, Beef, Beets, & Horseradish, Hard Boiled Eggs, Egg Sandwich, Lima Beans on Toast, Whipped Eggs, Ham and Gruyère Omelet, Pan-Fried Chicken Breast Fillets, Chicken Salsa Roll-Ups, Hoisin Bok Choy Rice, Creamy Pesto, Zucchini Pesto Pasta w/ Chicken, Fire-Roasted Tomato Soup, Pan-Fried Haddock, Tomato Vegetable Soup, Dal, Escalopes of Veal w/ Cream Sauce, Pasta w/ Sun-Dried Tomatoes, Spaghetti w/ Lemon, Spiced Lentils & Rice, Garlic Infused Olive Oil, Minty Courgette Linguine, Broccoli Snackers, Sauteéd Zucchini, Colcannon, Halloumi and Grape Salad, Peppered Tofu Scramble, Tropical Scented Fruit Salad, Boiled Baby Potatoes w/ Dill, Marinated Mediterranean Olives, Yogurt and Granola, Coconut Yogurt and Chocolate Almonds ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  
Sunday, 08 March 2026

Weekly Meal Plan

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

Shopping List

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.

Whipped Eggs🌐

This preparation works great for omelets and frittatas. You can mix ahead of time and store in an airtight container and refrigerate, but the best way is to whip just before adding them to the pan. This will guarantee that the air you just whipped in will result in a nice, fluffy finished product.
Total time: 5 min
Servings: 8
  • 8 Eggs
  • Use a whisk or hand blender to mix cracked eggs in a bowl until they're frothy.

Pan-Fried Chicken Breast Fillets🌐

If you salted and browned it right, your chicken will start with great flavor that you can further enhance with other seasonings.
Total time: 15 min
Servings: 4
Equipment: Stove
  • 2 Boneless Skinless Chicken Breasts
  • 1 tsp. Olive Oil
  • 1/4 tsp. Kosher Salt
  • Start with thin pieces of chicken - you can either buy it thin sliced at the store, or butterfly and pound to even thickness. Pat dry with a paper towel - moisture is the enemy of browning. Sprinkle both sides with kosher salt.
  • Get your pan nice and hot over medium-high heat (I recommend stainless steel or cast iron), until a droplet of water skitters over the surface. Add a little oil, just enough to coat, and lay down the chicken. If it does not instantly sizzle, your pan wasn't hot enough. Leave them alone for at least four minutes to develop a nice golden crust and to let the chicken release from the pan naturally.
  • At this point gently try and lift the chicken, if the pan still holds onto it, then it's not ready yet so give it another minute. Flip it over, and you should have a deep golden crust - that's where the flavor is. Cook for another 3–4 minutes until the second side also releases easily and has a nice crust.

Creamy Pesto🌐

You can store the pesto in the fridge in an airtight container for 3–4 days.
Total time: 5 min
Servings: 4 oz.
Equipment: Blender
  • 1/2 c. Fresh Basil
  • 1/4 c. Olive Oil
  • 1/8 c. Pine Nuts
  • 1 tbsp. Parmesan Cheese, grated
  • 1/8 tsp. Salt
  • Pick off the stems at the ends of the basil leaves and discard. Wash the basil well and pat dry with a paper towel.
  • In a blender, combine the basil, olive oil, pine nuts, and Parmesan. Pulse the mixture until it's smooth and creamy. Stir the salt into the pesto.

Garlic Infused Olive Oil🌐

Risk of botulism when the garlic is not heated to at least 121°F.
Total time: 10 min
Servings: 4 tbsp.
Equipment: Stove & Refrigerator
  • 4 tbsp. Olive Oil
  • 1 Garlic Cloves, peeled and smashed
  • In a saucepan place all the ingredients.
  • Cook over very low heat for 5 minutes or until a thermometer inserted into the oil registers 180ºF.
  • Remove from the heat and allow to cool completely at room temperature.
  • Transfer in a bottle and seal the lid. Optionally straining out the garlic.
  • Refrigerate up to 1 month.

Breakfast

Asian Fried Eggs🌐

From Jamie Oliver's 5 Ingredients
Total time: 10 min
Servings: 2
Equipment: Stove
  • 2 Green Onions
  • 1 Fresh Mixed-Color Chilies
  • 2 tbsp. Mixed-Color Sesame Seeds, raw, light and dark
  • 4 Eggs
  • 2 tbsp. Hoisin Sauce
  • 1 tsp. Red Wine Vinegar
  • 1 tbsp. Olive Oil
  • Trim the scallions, very finely slice at an angle with the chilies, pop both into a bowl of ice-cold water, add a swig of red wine vinegar, and put aside.
  • Place a large non-stick frying pan on a medium-high heat and lightly toast the sesame seeds for 1 minute. Drizzle in 1 tablespoon of olive oil, then crack in the eggs. Put a lid on the pan, and fry to your liking, about 2–3 minutes.
  • Place the eggs on your plates — I like one facing up and one facing down. From a height, drizzle over the hoisin (loosening with a splash of water first, if needed). Drain and scatter over the scallions and chilies, stab the yolks, and enjoy.

Golden Gruyere and Basil Tortillas🌐

Total time: 5 min
Servings: 2
Equipment: Stove
  • 1 tsp. Olive Oil
  • 4 Tortillas
  • 8 oz. Gruyère Cheese, thinly sliced
  • 2 oz. Fresh Basil Leaves
  • 2 oz. Sliced Ham | Sliced Salami
  • 1/4 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.

Linguine w/ Avocado, Tomato, & Lime🌐

Total time: 30 min
Servings: 2
  • 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.

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.

Bean and Cheese Toasterdilla🌐

Serve with sour cream and salsa.
Total time: 15 min
Servings: 2
Equipment: Toaster
  • 4/3 c. Reduced-Fat Mexican Cheese Blend, shredded
  • 1 c. Vegetarian Refried Beans
  • 4 Tortillas
  • Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
  • Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
  • Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
  • Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.

Lunch

Beef, Beets, & Horseradish🌐

From Jamie Oliver's 5 Ingredients
Total time: 14 min
Servings: 2
  • 11/2 oz. Mixed-Color Baby Beets
  • 3 tbsp. Creamy Horseradish
  • 3 tsp. Reduced-Fat Crème Fraîche
  • 7/4 oz. Watercress
  • 3/2 oz. Bresaola
  • 1 tbsp. Extra Virgin Olive Oil, divided
  • 1/2 tbsp. Red Wine Vinegar
  • 1/8 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.

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.

Lima Beans on Toast🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 18 min
Servings: 4
Equipment: Blender & Stove
  • 16 oz. Jarred Roasted Red Peppers
  • 1/2 oz. Fresh Italian Parsley
  • 1 Small Baguette
  • 30 oz. Canned Lima Beans
  • 6 oz. Chorizo
  • Place the peppers in a blender with 1 tablespoon of liquid from the jar. Tear off and reserve the top leafy half of the parsley, adding the stems to the blender with 1 tablespoon of extra virgin olive oil. Blitz until smooth, then season to perfection with sea salt and black pepper.
  • Cut the baguette into 8 slices and toast until golden. Put a non-stick frying pan on a high heat. Empty in the beans (juices and all), bring to a boil, the let the juices reduce until creamy, stirring occasionally.
  • Meanwhile, slice the chorizo ¼-inch thick, scatter into a non-stick frying pan and fry on a medium-high heat until golden and crisp, tossing regularly.
  • Divide the pepper sauce between four plates or spread across a serving platter, sit the toasts on the sauce and spoon over the hot beans. Spoon the chorizo and its spicy juices over the beans, then dress the parsley leaves with a little extra virgin olive oil and red wine vinegar, and sprinkle over the top to finish.

Ham and Gruyère Omelet🌐

From the First Watch cookbook.
Total time: 15 min
Servings: 2
Equipment: Stove
  • 8 Whipped Eggs, ¾ cup
  • 1 tbsp. Butter
  • 9/2 oz. Cooked Ham, shaved
  • 4 Slices of Gruyère Cheese
  • 2 tbsp. Fresh Parsley, chopped, for garnish
  • 2 tbsp. Fresh Chives, chopped, for garnish
  • In a 10-inch nonstick pan, heat butter over medium-high heat to lightly coat the pan, then add eggs.
  • As soon as the bottom of the omelet has started to set, work with a rubber spatula by pulling the edges toward the center and allowing uncooked egg to run underneath the cooked areas. Continue until the omelet is still slightly wet.
  • Separate the edges of the omelet from the pan with the spatula and spread ham evenly over the top half of the omelet (from 9 o'clock position to 3 o'clock position) to ensure ham in every bite.
  • Add a slice of Gruyère cheese. Fold in half and top with the other slice of Gruyère cheese.
  • Transfer to a plate and top with fresh herbs.

Dinner

Chicken Salsa Roll-Ups🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
  • 2 Pan-Fried Chicken Breast Fillets, sliced thin
  • 1/3 c. Red Tomatoes, chopped
  • 1/4 c. Red Onions, chopped
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Fresh Cilantro, chopped
  • 1 Limes, juiced
  • 1/2 c. Fresh Spinach
  • 1 Avocados, peeled and sliced
  • 8 Leaves of Romaine Lettuce | Leaves of Butter Lettuce
  • Mix the first 5 ingredients in a bowl to make a salsa.
  • On a large serving platter, layer the sliced meat, spinach and avocado with the salsa.
  • Roll up each slice in a lettuce leaf and serve.

Hoisin Bok Choy Rice🌐

From Jamie Oliver's 5 Ingredients
Total time: 15 min
Servings: 2
Equipment: Stove
  • 2/3 c. White Basmati Rice
  • 2 Green Onions
  • 2 Fresh Mixed-Color Chilies
  • 1 Bok Choy, 8 oz
  • 2 tbsp. Hoisin Sauce
  • 1 tbsp. Red Wine Vinegar, to taste
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • 1 tbsp. Olive Oil, to taste
  • Cook the rice in a pan of boiling salted water according to the package instructions, then drain.
  • Meanwhile, trim and finely slice the scallions, putting the white slices into a bowl. Seed and finely chop the chilies, add to the bowl with 1 tablespoon of red wine vinegar and a little sea salt and black pepper, and mix well to make a dressing.
  • Halve the bok choy lengthways and place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Once charred, toss in the green scallion slices, then stir in the hoisin. Let it glaze for 1 minute, then mix in the rice for 1 final minute.
  • Spoon over the chili dressing, and serve up.

Zucchini Pesto Pasta w/ Chicken🌐

Total time: 15 min
Servings: 2
Equipment: Stove
  • 4 tbsp. Creamy Pesto
  • 2 Pan-Fried Chicken Breast Fillets, sliced
  • 2 c. Zucchini Noodles
  • 2 tsp. Olive Oil
  • 24 Cherry Tomatoes
  • 1/4 tsp. Salt & Pepper
  • 4 tbsp. Parmesan Cheese, grated
  • Cook the zucchini noodles according to package instructions.
  • Warm a medium skillet over medium-high heat. Add the olive oil and cherry tomatoes and cook the tomatoes until they start to pop, about 3–4 minutes.
  • Add the zucchini noodles, along with the cooking water, to the pan. Add the pesto, toss, season with salt and pepper, and finish with the Parmesan.

Fire-Roasted Tomato Soup🌐

If you don't have a grill, you can roast the tomatoes in the oven. Preheat the oven to 400°F. 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 30–35 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.

Pan-Fried Haddock🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 18 min
Servings: 4
Equipment: Stove
  • 1 tbsp. Olive Oil
  • 4 Garlic Cloves, finely chopped
  • 4 tbsp. Capers
  • 4 Skinless Haddock Tenderloin Fillets, 6-ounces each
  • 2 Lemons, juiced and zested
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 4 c. Mixed Baby Greens
  • 2 tbsp. Olive Oil
  • 2 tbsp. 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.

Tomato Vegetable Soup🌐

Total time: 40 min
Servings: 6
Equipment: Stove
  • 1 tbsp. Olive Oil
  • 2 c. Onions, diced
  • 1 c. Celery, diced
  • 15 oz. Crushed Tomatoes
  • 2 c. White Potatoes, diced
  • 1 c. Frozen Mixed Diced Carrots, Peas, and Corn
  • 12 c. Water
  • 1/4 tsp. Salt & Black Pepper
  • 15 oz. Canned Chickpeas, for protein
  • Warm a large pot over medium-high heat. Add the oil, onion, celery and cook for 5 minutes.
  • Throw in the tomatoes, potatoes, frozen vegetables, and water. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
  • Taste the soup and season it with salt and pepper as you see fit.

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.

Escalopes of Veal w/ Cream Sauce🌐

If they are too thick, flatten the escalopes with a rolling pin. It'll help to cut down the cooking time.
Total time: 20 min
Servings: 4
Equipment: Stove
  • 1 tbsp. All-Purpose Flour
  • 4 Veal Escalopes
  • 1 tbsp. Sunflower Oil
  • 1 Shallots, chopped
  • 2 c. Oyster Mushrooms, sliced
  • 2 tbsp. Marsala Wine | Dry Sherry
  • 1 c. Crème Fraîche | Sour Cream
  • 2 tbsp. Fresh Tarragon, chopped
  • 1/4 tsp. Salt & Black Pepper
  • Season the flour and use to dust the veal, then set the meat aside.
  • Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the escallops and cook over a high heat for about 1½ minutes on each side. Pour in the Marsala or sherry and cook until reduced by half.
  • Remove the escalopes from the pan. Stir in the crème fraîche, tarragon and seasoning into the juices in the pan and simmer gently for 3–5 minutes, or until the sauce it thick and creamy.
  • Return the escalopes to the pan and heat through for 1 minute before serving with the sauce, noodles and broccoli.

Pasta w/ Sun-Dried Tomatoes🌐

If you find the presentation too fussy, you can toss the tomato and raddicchio mixture with the pasta in a large bowl before serving, then sprinkle the spring onions and toasted pine nuts on top.
Total time: 20 min
Servings: 4
Equipment: Stove
  • 3 tbsp. Pine Nuts
  • 12 oz. Mixed-Color Tagliatelle Pasta
  • 3 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Sun-Dried Tomato Paste
  • 2 Sun-Dried Tomatoes, drained, cut into very thin slivers
  • 3/2 oz. Fresh Radicchio Leaves , finely shredded
  • 4 Spring Onions, thinly slices into rings
  • 1/8 tsp. Salt & Black Pepper
  • Put the pine nuts in a non-stick frying pan and toss over a low to medium heat for 1–2 minutes or until they are lightly toasted and golden. Remove from the pan and set aside.
  • Cook the pasta in two large pans of lightly salted water for 10–12 minutes, using one pan for each color to keep.
  • When the pasta is cooking, heat 1 tbsp of the oil in a medium pan, or frying pan. Add the sun-dried tomato paste and the sun-dried tomatoes, then stir in 2 ladlefuls of the water used for cooking the pasta. Simmer until the sauce is slightly reduced, stirring constantly.
  • Mix in the shredded radicchio, then taste and season if necessary. Keep on a low heat. Drain the paglia e fieno, keeping the colors separate, and return the pasta to the pans. Add about 1 tbsp of oil to each pan and toss over a medium to high heat until the pasta if glistening with oil.
  • Arrange a portion of the green and white pasta in each of 4-6 warmed bowls, then spoon the sun-dried tomato and radicchio mixture in the center. Sprinkle the spring onions and pine nuts over the top and serve immediately. Before eating, each diner should toss the sauce ingredients with the pasta.

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.

Spiced Lentils & Rice🌐

From Jamie Oliver's 5 Ingredients
Total time: 25 min
Servings: 3
Equipment: Stove
  • 5/2 oz. Red Split Lentils
  • 2 Onions
  • 2 tbsp. Balti Curry Paste
  • 7 oz. Fresh Mixed-Color Kale
  • 8 oz. Brown Basmati Rice, cooked
  • Cook the lentils in a pan of boiling salted water according to the package instructions.
  • Meanwhile, peel and finely slice the onions, put them into a large shallow casserole pan on a medium heat with ½ a tablespoon of olive oil and the balti paste, and cook for 15 minutes, or until soft and golden, stirring regularly.
  • Tear in the kale (discarding any tough stalks), add a splash of lentil cooking water, cover, and leave for 2 minutes.
  • Drain the lentils, toss into the casserole pan with the rice, cover again, and leave for a final 3 minutes.
  • Toss it all together, taste, season to perfection with sea salt and black pepper, and dish up.

Minty Courgette Linguine🌐

Total time: 20 min
Servings: 3
Equipment: Stove
  • 2 tbsp. Garlic Infused Olive Oil
  • 1 lb. Linguine
  • 1 Fresh Zucchini, sliced
  • 1 Fresh Mint Leaves, roughly chopped
  • 1/4 tsp. Salt & Black Pepper
  • Cook the pasta in a large pan of slightly salted boiling water for 10–12 minutes.
  • Meanwhile, heat 1 tbsp of the oil in a large frying pan and add the zucchini. Fry for 2–3 minutes, stirring occasionally, until they are golden.
  • Drain the pasta well and toss with the zucchini and chopped mint. Season with salt and pepper, drizzle over the remaining oil and serve immediately.

Sides

Broccoli Snackers🌐

Cut the broccoli into florets through the stem ends rather than through the floret tops.
Total time: 25 min
Servings: 2
Equipment: Oven
  • 2 c. Broccoli Florets
  • 1 tbsp. Olive Oil
  • 1/4 c. Parmesan Cheese, grated
  • 1/4 tsp. Crushed Red Pepper Flakes
  • 1/4 tsp. Salt
  • 2 tsp. Lemons, juiced
  • Preheat the oven to 400°F. Line a sheet pan with parchment paper or aluminum foil.
  • In a medium bowl, combine the broccoli, olive oil, Parmesan, pepper flakes, and salt. Toss to evenly coat the broccoli.
  • Spread the broccoli on the lined pan and roast for 17–20 minutes, until the broccoli is slightly dark and crisp.
  • Squeeze the lemon juice over the broccoli and eat.

Sauteéd Zucchini🌐

Total time: 10 min
Servings: 2
Equipment: Stove
  • 1 Fresh Zucchini
  • 1 tbsp. Olive Oil
  • 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.

Colcannon🌐

Total time: 15 min
Servings: 3
Equipment: Stove
  • 1 lb. Potatoes, peeled and boiled
  • 1 lb. Fresh Cabbage | Fresh Kale, cooked
  • 2 tbsp. Butter
  • 1 Onions, finly chopped
  • 1 tsp. Butter, to serve
  • 1 tbsp. Milk, if needed
  • 1/8 tsp. Salt & Black Pepper
  • Mash the potatoes. Chop the kale or cabbage, add it to the potatoes and mix. Stir in a little milk if the mash if too stiff.
  • Melt a little butter in a frying pan over a medium heat and add the onion. Cook for 3–4 minutes until softened. Remove and mix well with the potato and kale or cabbage.
  • Add the remainder of the butter to the hot pan. When very hot, turn the potato mixture on to the pan and spread it out. Fry until brown, then cut it roughly into pices and continue frying until they are crisp and brown.
  • Serve in bowls or as a side dish, with plenty of butter.

Halloumi and Grape Salad🌐

Total time: 4 min
Servings: 4
Equipment: Stove
  • 5 oz. Mixed Salad Leaves
  • 3/4 c. Seedless Green Grapes
  • 3/4 c. Seedless Black Grapes
  • 9 oz. Halloumi Cheese
  • 3 tbsp. Olive Oil
  • 1 tbsp. Fresh Thyme, to garnish
  • 1 tbsp. Fresh Basil, to garnish
  • 4 tbsp. Olive Oil, for dressing
  • 1 tbsp. Lemon Juice, for dressing
  • 1/2 tsp. Superfine Sugar, for dressing
  • 1/8 tsp. Salt & Black Pepper, for dressing
  • 1 tbsp. Fresh Thyme | Fresh Dill, chopped, for dressing
  • To make the dressing, whisk together the olive oil, lemon juice, and sugar. Season with salt and pepper. Stir in the thyme or dill and set aside.
  • Toss together the salad leaves and the green and black grapes, then transfer to a large serving plate.
  • Thinly slice the cheese. Heat the oil in a large frying pan. Add the cheese and fry briefly until it turns golden on the underside. Turn the cheese with a metal spatula and cook the other side.
  • Arrange the cheese over the salad. Pour over the dressing and garnish with thyme and basil.

Peppered Tofu Scramble🌐

Total time: 15 min
Servings: 2
Equipment: Stove
  • 1 tbsp. Canola Oil
  • 1/4 c. Onions, diced
  • 1/4 c. Green Bell Peppers, diced
  • 1/4 c. Red Bell Peppers, diced
  • 1/8 tsp. Salt & Black Pepper
  • 1 c. Silken Tofu
  • Warm a medium nonstick skillet over medium heat. Add the oil, onion, and bell peppers and season with salt and black pepper. Cook the mixture for about 5 minutes, or until the peppers soften, and the onions start to turn translucent.
  • Add the tofu, break it up with a spoon, and cook for 3–4 minutes, until the tofu is hot. Serve.

Tropical Scented Fruit Salad🌐

For fabulous flavour and colour, try using three small blood oranges and three ordinary oranges.
Total time: 20 min
Servings: 3
Equipment: Refrigerator
  • 8 oz. Fresh Strawberries, hulled and halved (2 cups)
  • 2 Oranges, peeled and segmented
  • 1 Passion Fruit
  • 1/3 c. White Wine, medium dry or sweet
  • 1 tbsp. Heavy Whipping Cream, flavored with ginger, to serve
  • Put the hulled and halved strawberries and peeled and segmented oranges into a serving bowl. Halve the passion fruit and use a teaspoon to scoop the flesh into a bowl.
  • Pour the wine over the fruit and toss gently. Cover and chill in the refrigerator until ready to serve with the flavoured whipping cream.

Boiled Baby Potatoes w/ Dill🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 4
Equipment: Stove
  • 1 lb. Baby Potatoes, with skins
  • 1 tbsp. Fresh Dill, chopped
  • 1 tbsp. Olive Oil
  • Fill a medium-sized pot with water and bring it to a boil.
  • Add the potatoes to the pot, bring water to medium-low, and allow to cook for 10 minutes, or until the potatoes are tender when pierced with a fork.
  • Drain the water and transfer potatoes to a dish.
  • Lightly mash with a potato masher, and mix in the olive oil and chopped dill. Serve warm.

Snacks

Marinated Mediterranean Olives🌐

Total time: 5 min
Servings: 2
  • 3/2 tbsp. Coriander Seeds
  • 1 Lemons
  • 3 oz. Kalamata Olives
  • 3 oz. Green Queen Olives
  • 1 tsp. Extra Virgin Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper
  • Use a pestle and mortar to crush the coriander seeds, but don’t let them get too fine.
  • Peel off long thick strips of lemon zest and place in a bowl with the olives. Squeeze in the lemon, then top with 3 times as much extra virgin olive oil. Add salt, pepper and the crushed coriander seeds.
  • Pour the dressing over the olives and leave to marinate. The longer you leave them, the better they’ll taste.

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.
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Debug Logs 
03/01/2026: Building feast using 16884.
03/01/2026: Returning old feast
03/08/2026: Building feast using 16939.
03/08/2026: Returning on day feast
Nutrients for Breakfast:
Protein, Starch, Resistant_Starch, Fiber_total_dietary, Total_lipid_fat, Fatty_acids_total_trans, Fatty_acids_total_saturated, Fatty_acids_total_monounsaturated, Fatty_acids_total_polyunsaturated, Omega_3_EPA_DHA, Omega_3_ALA, Omega_6, Histidine, Isoleucine, Leucine, Lysine, Phenylalanine, Methionine, Threonine, Tryptophan, Valine, Arginine, Glycine, Vitamin_A, Carotene_Alpha, Carotene_Beta, Thiamin_B1, Riboflavin_B2, Niacin_B3, Pantothenic_Acid_B5, Vitamin_B_6, Folate_B9, Vitamin_B_12, Vitamin_C, Vitamin_K, Sodium_Na, Calcium_Ca, Potassium_K, Magnesium_Mg, Phosphorus_P, Iron_Fe, Zinc_Zn, Copper_Cu, Manganese_Mn, Selenium_Se, Iodine_I, Molybdenum_Mo, Boron_B, Energy_KCalorie, Lutein_Zeaxanthin, Choline
Nutrient targets RDA for Breakfast:
[Protein, 27.887455246913024]
[Starch, 182.30850167547277]
[Resistant_Starch, 9.963756646604939]
[Fiber_total_dietary, -1.4333787272975957]
[Total_lipid_fat, 20.06405269481793]
[Fatty_acids_total_trans, 2.4285894320250003]
[Fatty_acids_total_saturated, 12.742729621523054]
[Fatty_acids_total_monounsaturated, 71.38138569553261]
[Fatty_acids_total_polyunsaturated, 14.577634403322115]
[Omega_3_EPA_DHA, 0.2918321208441358]
[Omega_3_ALA, 2.081626064895063]
[Omega_6, 16.010677214485852]
[Histidine, 0.1486646885290788]
[Isoleucine, -0.5454138987051487]
[Leucine, -1.7998222828844366]
[Lysine, -1.2481767270785855]
[Phenylalanine, -0.7376049086521901]
[Methionine, 0.41585361799520043]
[Threonine, -0.4053233583668218]
[Tryptophan, 0.4384125361409822]
[Valine, -0.8523952519680048]
[Arginine, -1.703828312523249]
[Glycine, -0.3260800886340048]
[Vitamin_A, 0.0010943600583464958]
[Carotene_Alpha, 0.0013528981694749872]
[Carotene_Beta, -0.0014329434787600812]
[Thiamin_B1, 0.0010344792137187513]
[Riboflavin_B2, 0.0008653172815880551]
[Niacin_B3, 0.013952442271392152]
[Pantothenic_Acid_B5, 0.0078385169988284]
[Vitamin_B_6, -0.0003191600880526917]
[Folate_B9, -0.0001183604595587835]
[Vitamin_B_12, 3.5307616921693665E-06]
[Vitamin_C, -0.33619972210535487]
[Vitamin_K, -9.814151087172019E-05]
[Sodium_Na, 0.6958201024277773]
[Calcium_Ca, 1.257588870457452]
[Potassium_K, -2.6836887126853606]
[Magnesium_Mg, 0.04887782528254754]
[Phosphorus_P, -0.4826111219068539]
[Iron_Fe, 0.012649064559630411]
[Zinc_Zn, 0.00314857229925868]
[Copper_Cu, -0.0020038432805680696]
[Manganese_Mn, -0.006532529755403375]
[Selenium_Se, 4.363283504219033E-05]
[Iodine_I, 0.0003018850586441241]
[Molybdenum_Mo, 1.6976847800925944E-05]
[Boron_B, 0.022569444444444444]
[Energy_KCalorie, 1569.6134653576698]
[Lutein_Zeaxanthin, -0.0006412828559446609]
[Choline, 0.5500588318684713]
Nutrient targets TUL for Breakfast:
[Protein, 163.30412191357968]
[Starch, 475.7112794532505]
[Resistant_Starch, 23.505423313271606]
[Fiber_total_dietary, 54.99023238381352]
[Total_lipid_fat, 95.29553417629938]
[Fatty_acids_total_trans, 4.936305481407716]
[Fatty_acids_total_saturated, 37.81989011535021]
[Fatty_acids_total_monounsaturated, 159.15144742392766]
[Fatty_acids_total_polyunsaturated, 42.66405415640853]
[Omega_3_EPA_DHA, 0.5927580467700617]
[Omega_3_ALA, 5.090885324154322]
[Omega_6, 41.08783770831301]
[Histidine, 21.589636910751302]
[Isoleucine, 20.89555832351707]
[Leucine, 19.641149939337783]
[Lysine, 20.192795495143635]
[Phenylalanine, 20.70336731357003]
[Methionine, 21.85682584021742]
[Threonine, 21.0356488638554]
[Tryptophan, 9.691884758363203]
[Valine, 20.588576970254216]
[Arginine, 19.737143909698972]
[Glycine, 21.114892133588217]
[Vitamin_A, 0.0062853322805687195]
[Carotene_Alpha, 0.0065438703916972105]
[Carotene_Beta, 0.0037580287434621417]
[Thiamin_B1, 0.003742812547052084]
[Riboflavin_B2, 0.003347956170476944]
[Niacin_B3, 0.06134827560472549]
[Pantothenic_Acid_B5, 0.019123239221050622]
[Vitamin_B_6, 0.222441256578614]
[Folate_B9, 0.0012358062071078835]
[Vitamin_B_12, 8.947428358836033E-06]
[Vitamin_C, 4.008418333450201]
[Vitamin_K, 0.00172998348912828]
[Sodium_Na, 2.501375657983334]
[Calcium_Ca, 4.643005537124118]
[Potassium_K, 50.12881128731464]
[Magnesium_Mg, 0.8388083808381032]
[Phosphorus_P, 6.965305544759813]
[Iron_Fe, 0.0735865645596304]
[Zinc_Zn, 0.0753707945214809]
[Copper_Cu, 0.018534351163876375]
[Manganese_Mn, 0.014231359133485513]
[Selenium_Se, 0.0008222786683755234]
[Iodine_I, 0.002445982280866346]
[Molybdenum_Mo, 0.004429303236689815]
[Boron_B, 0.04513888888888889]
[Energy_KCalorie, 2021.0023542465588]
[Lutein_Zeaxanthin, 0.01967121714405534]
[Choline, 7.490162998535138]
Nutrients for Lunch:
Protein, Starch, Resistant_Starch, Fiber_total_dietary, Total_lipid_fat, Fatty_acids_total_trans, Fatty_acids_total_saturated, Fatty_acids_total_monounsaturated, Fatty_acids_total_polyunsaturated, Omega_3_EPA_DHA, Omega_3_ALA, Omega_6, Histidine, Isoleucine, Leucine, Lysine, Phenylalanine, Methionine, Threonine, Tryptophan, Valine, Arginine, Glycine, Vitamin_A, Carotene_Alpha, Carotene_Beta, Thiamin_B1, Riboflavin_B2, Niacin_B3, Pantothenic_Acid_B5, Vitamin_B_6, Folate_B9, Vitamin_B_12, Vitamin_C, Vitamin_K, Sodium_Na, Calcium_Ca, Potassium_K, Magnesium_Mg, Phosphorus_P, Iron_Fe, Zinc_Zn, Copper_Cu, Manganese_Mn, Selenium_Se, Iodine_I, Molybdenum_Mo, Boron_B, Energy_KCalorie, Lutein_Zeaxanthin, Choline
Nutrient targets RDA for Lunch:
[Protein, 33.46494629629562]
[Starch, 218.7702020105673]
[Resistant_Starch, 11.956507975925925]
[Fiber_total_dietary, -1.7200544727571145]
[Total_lipid_fat, 24.076863233781516]
[Fatty_acids_total_trans, 2.91430731843]
[Fatty_acids_total_saturated, 15.291275545827663]
[Fatty_acids_total_monounsaturated, 85.65766283463913]
[Fatty_acids_total_polyunsaturated, 17.493161283986534]
[Omega_3_EPA_DHA, 0.3501985450129629]
[Omega_3_ALA, 2.497951277874076]
[Omega_6, 19.21281265738302]
[Histidine, 0.17839762623489452]
[Isoleucine, -0.6544966784461783]
[Leucine, -2.1597867394613237]
[Lysine, -1.4978120724943025]
[Phenylalanine, -0.8851258903826279]
[Methionine, 0.4990243415942404]
[Threonine, -0.4863880300401861]
[Tryptophan, 0.5260950433691786]
[Valine, -1.0228743023616056]
[Arginine, -2.0445939750278983]
[Glycine, -0.3912961063608057]
[Vitamin_A, 0.001313232070015795]
[Carotene_Alpha, 0.0016234778033699844]
[Carotene_Beta, -0.0017195321745120972]
[Thiamin_B1, 0.0012413750564625012]
[Riboflavin_B2, 0.001038380737905666]
[Niacin_B3, 0.016742930725670582]
[Pantothenic_Acid_B5, 0.00940622039859408]
[Vitamin_B_6, -0.00038299210566323]
[Folate_B9, -0.00014203255147054018]
[Vitamin_B_12, 4.236914030603239E-06]
[Vitamin_C, -0.40343966652642577]
[Vitamin_K, -0.00011776981304606421]
[Sodium_Na, 0.8349841229133326]
[Calcium_Ca, 1.5091066445489423]
[Potassium_K, -3.220426455222432]
[Magnesium_Mg, 0.05865339033905704]
[Phosphorus_P, -0.5791333462882247]
[Iron_Fe, 0.015178877471556492]
[Zinc_Zn, 0.0037782867591104156]
[Copper_Cu, -0.0024046119366816832]
[Manganese_Mn, -0.00783903570648405]
[Selenium_Se, 5.235940205062838E-05]
[Iodine_I, 0.0003622620703729489]
[Molybdenum_Mo, 2.037221736111113E-05]
[Boron_B, 0.02708333333333333]
[Energy_KCalorie, 1883.5361584292036]
[Lutein_Zeaxanthin, -0.000769539427133593]
[Choline, 0.6600705982421654]
Nutrient targets TUL for Lunch:
[Protein, 195.9649462962956]
[Starch, 570.8535353439005]
[Resistant_Starch, 28.206507975925923]
[Fiber_total_dietary, 65.98827886057622]
[Total_lipid_fat, 114.35464101155924]
[Fatty_acids_total_trans, 5.923566577689259]
[Fatty_acids_total_saturated, 45.38386813842025]
[Fatty_acids_total_monounsaturated, 190.98173690871315]
[Fatty_acids_total_polyunsaturated, 51.196864987690226]
[Omega_3_EPA_DHA, 0.7113096561240739]
[Omega_3_ALA, 6.109062388985186]
[Omega_6, 49.305405249975614]
[Histidine, 25.907564292901558]
[Isoleucine, 25.07466998822048]
[Leucine, 23.569379927205336]
[Lysine, 24.23135459417236]
[Phenylalanine, 24.844040776284032]
[Methionine, 26.228191008260904]
[Threonine, 25.242778636626475]
[Tryptophan, 11.630261710035843]
[Valine, 24.706292364305053]
[Arginine, 23.684572691638767]
[Glycine, 25.33787056030586]
[Vitamin_A, 0.007542398736682462]
[Carotene_Alpha, 0.007852644470036653]
[Carotene_Beta, 0.00450963449215457]
[Thiamin_B1, 0.0044913750564625]
[Riboflavin_B2, 0.004017547404572333]
[Niacin_B3, 0.07361793072567058]
[Pantothenic_Acid_B5, 0.022947887065260745]
[Vitamin_B_6, 0.2669295078943367]
[Folate_B9, 0.00148296744852946]
[Vitamin_B_12, 1.0736914030603238E-05]
[Vitamin_C, 4.81010200014024]
[Vitamin_K, 0.0020759801869539357]
[Sodium_Na, 3.00165078958]
[Calcium_Ca, 5.571606644548941]
[Potassium_K, 60.154573544777556]
[Magnesium_Mg, 1.0065700570057237]
[Phosphorus_P, 8.358366653711775]
[Iron_Fe, 0.08830387747155648]
[Zinc_Zn, 0.09044495342577706]
[Copper_Cu, 0.022241221396651648]
[Manganese_Mn, 0.017077630960182614]
[Selenium_Se, 0.000986734402050628]
[Iodine_I, 0.0029351787370396148]
[Molybdenum_Mo, 0.0053151638840277775]
[Boron_B, 0.05416666666666666]
[Energy_KCalorie, 2425.20282509587]
[Lutein_Zeaxanthin, 0.023605460572866405]
[Choline, 8.988195598242164]
Nutrients for Dinner:
Protein, Starch, Resistant_Starch, Fiber_total_dietary, Total_lipid_fat, Fatty_acids_total_trans, Fatty_acids_total_saturated, Fatty_acids_total_monounsaturated, Fatty_acids_total_polyunsaturated, Omega_3_EPA_DHA, Omega_3_ALA, Omega_6, Histidine, Isoleucine, Leucine, Lysine, Phenylalanine, Methionine, Threonine, Tryptophan, Valine, Arginine, Glycine, Vitamin_A, Carotene_Alpha, Carotene_Beta, Thiamin_B1, Riboflavin_B2, Niacin_B3, Pantothenic_Acid_B5, Vitamin_B_6, Folate_B9, Vitamin_B_12, Vitamin_C, Vitamin_K, Sodium_Na, Calcium_Ca, Potassium_K, Magnesium_Mg, Phosphorus_P, Iron_Fe, Zinc_Zn, Copper_Cu, Manganese_Mn, Selenium_Se, Iodine_I, Molybdenum_Mo, Boron_B, Energy_KCalorie, Lutein_Zeaxanthin, Choline
Nutrient targets RDA for Dinner:
[Protein, 39.04243734567823]
[Starch, 255.23190234566184]
[Resistant_Starch, 13.949259305246914]
[Fiber_total_dietary, -2.0067302182166338]
[Total_lipid_fat, 28.089673772745105]
[Fatty_acids_total_trans, 3.4000252048350004]
[Fatty_acids_total_saturated, 17.839821470132275]
[Fatty_acids_total_monounsaturated, 99.93393997374565]
[Fatty_acids_total_polyunsaturated, 20.408688164650957]
[Omega_3_EPA_DHA, 0.4085649691817901]
[Omega_3_ALA, 2.9142764908530885]
[Omega_6, 22.41494810028019]
[Histidine, 0.2081305639407103]
[Isoleucine, -0.7635794581872081]
[Leucine, -2.519751196038211]
[Lysine, -1.7474474179100195]
[Phenylalanine, -1.032646872113066]
[Methionine, 0.5821950651932806]
[Threonine, -0.5674527017135506]
[Tryptophan, 0.613777550597375]
[Valine, -1.1933533527552065]
[Arginine, -2.3853596375325483]
[Glycine, -0.45651212408760666]
[Vitamin_A, 0.001532104081685094]
[Carotene_Alpha, 0.0018940574372649818]
[Carotene_Beta, -0.0020061208702641135]
[Thiamin_B1, 0.0014482708992062515]
[Riboflavin_B2, 0.001211444194223277]
[Niacin_B3, 0.01953341917994901]
[Pantothenic_Acid_B5, 0.010973923798359759]
[Vitamin_B_6, -0.0004468241232737684]
[Folate_B9, -0.00016570464338229687]
[Vitamin_B_12, 4.943066369037112E-06]
[Vitamin_C, -0.4706796109474968]
[Vitamin_K, -0.00013739811522040825]
[Sodium_Na, 0.9741481433988881]
[Calcium_Ca, 1.7606244186404327]
[Potassium_K, -3.7571641977595043]
[Magnesium_Mg, 0.06842895539556655]
[Phosphorus_P, -0.6756555706695954]
[Iron_Fe, 0.017708690383482575]
[Zinc_Zn, 0.004408001218962152]
[Copper_Cu, -0.0028053805927952973]
[Manganese_Mn, -0.009145541657564725]
[Selenium_Se, 6.108596905906645E-05]
[Iodine_I, 0.0004226390821017737]
[Molybdenum_Mo, 2.376758692129632E-05]
[Boron_B, 0.03159722222222222]
[Energy_KCalorie, 2197.4588515007376]
[Lutein_Zeaxanthin, -0.0008977959983225252]
[Choline, 0.7700823646158597]
Nutrient targets TUL for Dinner:
[Protein, 228.62577067901154]
[Starch, 665.9957912345507]
[Resistant_Starch, 32.90759263858025]
[Fiber_total_dietary, 76.98632533733893]
[Total_lipid_fat, 133.41374784681912]
[Fatty_acids_total_trans, 6.910827673970802]
[Fatty_acids_total_saturated, 52.9478461614903]
[Fatty_acids_total_monounsaturated, 222.81202639349868]
[Fatty_acids_total_polyunsaturated, 59.729675818971934]
[Omega_3_EPA_DHA, 0.8298612654780863]
[Omega_3_ALA, 7.127239453816051]
[Omega_6, 57.52297279163822]
[Histidine, 30.22549167505182]
[Isoleucine, 29.253781652923895]
[Leucine, 27.497609915072893]
[Lysine, 28.269913693201087]
[Phenylalanine, 28.98471423899804]
[Methionine, 30.59955617630439]
[Threonine, 29.449908409397555]
[Tryptophan, 13.568638661708484]
[Valine, 28.824007758355897]
[Arginine, 27.632001473578562]
[Glycine, 29.5608489870235]
[Vitamin_A, 0.008799465192796205]
[Carotene_Alpha, 0.009161418548376094]
[Carotene_Beta, 0.005261240240846998]
[Thiamin_B1, 0.005239937565872917]
[Riboflavin_B2, 0.0046871386386677216]
[Niacin_B3, 0.08588758584661568]
[Pantothenic_Acid_B5, 0.02677253490947087]
[Vitamin_B_6, 0.31141775921005954]
[Folate_B9, 0.0017301286899510367]
[Vitamin_B_12, 1.2526399702370445E-05]
[Vitamin_C, 5.61178566683028]
[Vitamin_K, 0.0024219768847795918]
[Sodium_Na, 3.501925921176667]
[Calcium_Ca, 6.500207751973765]
[Potassium_K, 70.18033580224049]
[Magnesium_Mg, 1.1743317331733443]
[Phosphorus_P, 9.751427762663738]
[Iron_Fe, 0.10302119038348256]
[Zinc_Zn, 0.10551911233007324]
[Copper_Cu, 0.025948091629426923]
[Manganese_Mn, 0.019923902786879718]
[Selenium_Se, 0.0011511901357257328]
[Iodine_I, 0.003424375193212884]
[Molybdenum_Mo, 0.006201024531365741]
[Boron_B, 0.06319444444444444]
[Energy_KCalorie, 2829.403295945182]
[Lutein_Zeaxanthin, 0.027539704001677472]
[Choline, 10.486228197949192]
Nutrients for Sides:
Protein, Starch, Resistant_Starch, Fiber_total_dietary, Total_lipid_fat, Fatty_acids_total_trans, Fatty_acids_total_saturated, Fatty_acids_total_monounsaturated, Fatty_acids_total_polyunsaturated, Omega_3_EPA_DHA, Omega_3_ALA, Omega_6, Histidine, Isoleucine, Leucine, Lysine, Phenylalanine, Methionine, Threonine, Tryptophan, Valine, Arginine, Glycine, Vitamin_A, Carotene_Alpha, Carotene_Beta, Thiamin_B1, Riboflavin_B2, Niacin_B3, Pantothenic_Acid_B5, Vitamin_B_6, Folate_B9, Vitamin_B_12, Vitamin_C, Vitamin_K, Sodium_Na, Calcium_Ca, Potassium_K, Magnesium_Mg, Phosphorus_P, Iron_Fe, Zinc_Zn, Copper_Cu, Manganese_Mn, Selenium_Se, Iodine_I, Molybdenum_Mo, Boron_B, Energy_KCalorie, Lutein_Zeaxanthin, Choline
Nutrient targets RDA for Sides:
[Protein, 11.154982098765208]
[Starch, 72.9234006701891]
[Resistant_Starch, 3.985502658641975]
[Fiber_total_dietary, -0.5733514909190383]
[Total_lipid_fat, 8.025621077927173]
[Fatty_acids_total_trans, 0.9714357728100002]
[Fatty_acids_total_saturated, 5.097091848609222]
[Fatty_acids_total_monounsaturated, 28.552554278213044]
[Fatty_acids_total_polyunsaturated, 5.831053761328846]
[Omega_3_EPA_DHA, 0.11673284833765431]
[Omega_3_ALA, 0.8326504259580253]
[Omega_6, 6.4042708857943405]
[Histidine, 0.059465875411631515]
[Isoleucine, -0.21816555948205946]
[Leucine, -0.7199289131537746]
[Lysine, -0.49927069083143416]
[Phenylalanine, -0.295041963460876]
[Methionine, 0.16634144719808017]
[Threonine, -0.1621293433467287]
[Tryptophan, 0.17536501445639288]
[Valine, -0.3409581007872019]
[Arginine, -0.6815313250092995]
[Glycine, -0.1304320354536019]
[Vitamin_A, 0.0004377440233385983]
[Carotene_Alpha, 0.0005411592677899949]
[Carotene_Beta, -0.0005731773915040324]
[Thiamin_B1, 0.00041379168548750047]
[Riboflavin_B2, 0.000346126912635222]
[Niacin_B3, 0.0055809769085568605]
[Pantothenic_Acid_B5, 0.00313540679953136]
[Vitamin_B_6, -0.00012766403522107667]
[Folate_B9, -4.73441838235134E-05]
[Vitamin_B_12, 1.4123046768677465E-06]
[Vitamin_C, -0.13447988884214193]
[Vitamin_K, -3.9256604348688076E-05]
[Sodium_Na, 0.2783280409711109]
[Calcium_Ca, 0.5030355481829808]
[Potassium_K, -1.0734754850741441]
[Magnesium_Mg, 0.019551130113019014]
[Phosphorus_P, -0.19304444876274154]
[Iron_Fe, 0.005059625823852164]
[Zinc_Zn, 0.001259428919703472]
[Copper_Cu, -0.0008015373122272279]
[Manganese_Mn, -0.0026130119021613497]
[Selenium_Se, 1.745313401687613E-05]
[Iodine_I, 0.00012075402345764964]
[Molybdenum_Mo, 6.7907391203703775E-06]
[Boron_B, 0.009027777777777777]
[Energy_KCalorie, 627.8453861430679]
[Lutein_Zeaxanthin, -0.00025651314237786437]
[Choline, 0.22002353274738848]
Nutrient targets TUL for Sides:
[Protein, 65.32164876543187]
[Starch, 190.28451178130018]
[Resistant_Starch, 9.402169325308641]
[Fiber_total_dietary, 21.996092953525405]
[Total_lipid_fat, 38.11821367051975]
[Fatty_acids_total_trans, 1.9745221925630865]
[Fatty_acids_total_saturated, 15.127956046140085]
[Fatty_acids_total_monounsaturated, 63.660578969571056]
[Fatty_acids_total_polyunsaturated, 17.065621662563412]
[Omega_3_EPA_DHA, 0.23710321870802464]
[Omega_3_ALA, 2.0363541296617287]
[Omega_6, 16.435135083325203]
[Histidine, 8.63585476430052]
[Isoleucine, 8.358223329406828]
[Leucine, 7.856459975735112]
[Lysine, 8.077118198057454]
[Phenylalanine, 8.281346925428013]
[Methionine, 8.742730336086968]
[Threonine, 8.414259545542158]
[Tryptophan, 3.876753903345281]
[Valine, 8.235430788101686]
[Arginine, 7.894857563879589]
[Glycine, 8.445956853435286]
[Vitamin_A, 0.0025141329122274876]
[Carotene_Alpha, 0.002617548156678884]
[Carotene_Beta, 0.0015032114973848568]
[Thiamin_B1, 0.0014971250188208335]
[Riboflavin_B2, 0.0013391824681907776]
[Niacin_B3, 0.024539310241890194]
[Pantothenic_Acid_B5, 0.007649295688420248]
[Vitamin_B_6, 0.08897650263144559]
[Folate_B9, 0.0004943224828431533]
[Vitamin_B_12, 3.578971343534413E-06]
[Vitamin_C, 1.6033673333800802]
[Vitamin_K, 0.000691993395651312]
[Sodium_Na, 1.0005502631933334]
[Calcium_Ca, 1.8572022148496472]
[Potassium_K, 20.051524514925855]
[Magnesium_Mg, 0.3355233523352412]
[Phosphorus_P, 2.786122217903925]
[Iron_Fe, 0.029434625823852163]
[Zinc_Zn, 0.030148317808592357]
[Copper_Cu, 0.00741374046555055]
[Manganese_Mn, 0.005692543653394205]
[Selenium_Se, 0.00032891146735020935]
[Iodine_I, 0.0009783929123465384]
[Molybdenum_Mo, 0.001771721294675926]
[Boron_B, 0.018055555555555554]
[Energy_KCalorie, 808.4009416986235]
[Lutein_Zeaxanthin, 0.007868486857622136]
[Choline, 2.996065199414055]
02/15/2026: Building feast using 16887.
02/15/2026: Returning old feast
Nutrients for Snacks:
Protein, Starch, Resistant_Starch, Fiber_total_dietary, Total_lipid_fat, Fatty_acids_total_trans, Fatty_acids_total_saturated, Fatty_acids_total_monounsaturated, Fatty_acids_total_polyunsaturated, Omega_3_EPA_DHA, Omega_3_ALA, Omega_6, Histidine, Isoleucine, Leucine, Lysine, Phenylalanine, Methionine, Threonine, Tryptophan, Valine, Arginine, Glycine, Vitamin_A, Carotene_Alpha, Carotene_Beta, Thiamin_B1, Riboflavin_B2, Niacin_B3, Pantothenic_Acid_B5, Vitamin_B_6, Folate_B9, Vitamin_B_12, Vitamin_C, Vitamin_K, Sodium_Na, Calcium_Ca, Potassium_K, Magnesium_Mg, Phosphorus_P, Iron_Fe, Zinc_Zn, Copper_Cu, Manganese_Mn, Selenium_Se, Iodine_I, Molybdenum_Mo, Boron_B, Energy_KCalorie, Lutein_Zeaxanthin, Choline
Nutrient targets RDA for Snacks:
[Protein, 5.577491049382604]
[Starch, 36.46170033509455]
[Resistant_Starch, 1.9927513293209875]
[Fiber_total_dietary, -0.2866757454595191]
[Total_lipid_fat, 4.012810538963587]
[Fatty_acids_total_trans, 0.4857178864050001]
[Fatty_acids_total_saturated, 2.548545924304611]
[Fatty_acids_total_monounsaturated, 14.276277139106522]
[Fatty_acids_total_polyunsaturated, 2.915526880664423]
[Omega_3_EPA_DHA, 0.058366424168827154]
[Omega_3_ALA, 0.41632521297901265]
[Omega_6, 3.2021354428971702]
[Histidine, 0.029732937705815757]
[Isoleucine, -0.10908277974102973]
[Leucine, -0.3599644565768873]
[Lysine, -0.24963534541571708]
[Phenylalanine, -0.147520981730438]
[Methionine, 0.08317072359904008]
[Threonine, -0.08106467167336436]
[Tryptophan, 0.08768250722819644]
[Valine, -0.17047905039360095]
[Arginine, -0.34076566250464974]
[Glycine, -0.06521601772680095]
[Vitamin_A, 0.00021887201166929915]
[Carotene_Alpha, 0.00027057963389499743]
[Carotene_Beta, -0.0002865886957520162]
[Thiamin_B1, 0.00020689584274375024]
[Riboflavin_B2, 0.000173063456317611]
[Niacin_B3, 0.0027904884542784302]
[Pantothenic_Acid_B5, 0.00156770339976568]
[Vitamin_B_6, -6.383201761053833E-05]
[Folate_B9, -2.36720919117567E-05]
[Vitamin_B_12, 7.061523384338733E-07]
[Vitamin_C, -0.06723994442107097]
[Vitamin_K, -1.9628302174344038E-05]
[Sodium_Na, 0.13916402048555546]
[Calcium_Ca, 0.2515177740914904]
[Potassium_K, -0.5367377425370721]
[Magnesium_Mg, 0.009775565056509507]
[Phosphorus_P, -0.09652222438137077]
[Iron_Fe, 0.002529812911926082]
[Zinc_Zn, 0.000629714459851736]
[Copper_Cu, -0.00040076865611361393]
[Manganese_Mn, -0.0013065059510806748]
[Selenium_Se, 8.726567008438064E-06]
[Iodine_I, 6.037701172882482E-05]
[Molybdenum_Mo, 3.3953695601851888E-06]
[Boron_B, 0.0045138888888888885]
[Energy_KCalorie, 313.92269307153396]
[Lutein_Zeaxanthin, -0.00012825657118893218]
[Choline, 0.11001176637369424]
Nutrient targets TUL for Snacks:
[Protein, 32.66082438271594]
[Starch, 95.14225589065009]
[Resistant_Starch, 4.701084662654321]
[Fiber_total_dietary, 10.998046476762703]
[Total_lipid_fat, 19.059106835259875]
[Fatty_acids_total_trans, 0.9872610962815432]
[Fatty_acids_total_saturated, 7.563978023070042]
[Fatty_acids_total_monounsaturated, 31.830289484785528]
[Fatty_acids_total_polyunsaturated, 8.532810831281706]
[Omega_3_EPA_DHA, 0.11855160935401232]
[Omega_3_ALA, 1.0181770648308643]
[Omega_6, 8.217567541662602]
[Histidine, 4.31792738215026]
[Isoleucine, 4.179111664703414]
[Leucine, 3.928229987867556]
[Lysine, 4.038559099028727]
[Phenylalanine, 4.140673462714006]
[Methionine, 4.371365168043484]
[Threonine, 4.207129772771079]
[Tryptophan, 1.9383769516726406]
[Valine, 4.117715394050843]
[Arginine, 3.9474287819397946]
[Glycine, 4.222978426717643]
[Vitamin_A, 0.0012570664561137438]
[Carotene_Alpha, 0.001308774078339442]
[Carotene_Beta, 0.0007516057486924284]
[Thiamin_B1, 0.0007485625094104168]
[Riboflavin_B2, 0.0006695912340953888]
[Niacin_B3, 0.012269655120945097]
[Pantothenic_Acid_B5, 0.003824647844210124]
[Vitamin_B_6, 0.044488251315722795]
[Folate_B9, 0.00024716124142157666]
[Vitamin_B_12, 1.7894856717672064E-06]
[Vitamin_C, 0.8016836666900401]
[Vitamin_K, 0.000345996697825656]
[Sodium_Na, 0.5002751315966667]
[Calcium_Ca, 0.9286011074248236]
[Potassium_K, 10.025762257462928]
[Magnesium_Mg, 0.1677616761676206]
[Phosphorus_P, 1.3930611089519624]
[Iron_Fe, 0.014717312911926081]
[Zinc_Zn, 0.015074158904296179]
[Copper_Cu, 0.003706870232775275]
[Manganese_Mn, 0.0028462718266971023]
[Selenium_Se, 0.00016445573367510467]
[Iodine_I, 0.0004891964561732692]
[Molybdenum_Mo, 0.000885860647337963]
[Boron_B, 0.009027777777777777]
[Energy_KCalorie, 404.2004708493117]
[Lutein_Zeaxanthin, 0.003934243428811068]
[Choline, 1.4980325997070274]