Shopping List
- 5 oz. Cheddar Cheese
- 1 Apples
- 7 Avocados
- 1 Bananas
- 3 oz. Fresh Strawberries
- 3 oz. Grapes
- 2 Lemons
- 2 Limes
- 1 Mangos
- 1 Oranges
- 1 Bell Peppers
- 1 Red Bell Peppers
- 4 Celery Stalks
- 2 Eggplant
- 2 Fresh Red Chilies | Fresh Yellow Chilies
- 1 c. Fresh Spinach
- 10 oz. Green Onions
- 1 Iceberg Lettuce
- 8 Leaves of Romaine Lettuce | Leaves of Butter Lettuce
- 7 oz. Romaine Lettuce
- 2 Onions
- 1 Red Onions
- 2 Orange Sweet Potatoes
- 2 Yukon Gold Potatoes
- 4 Canned Tomatoes
- 12 Cherry Tomatoes
- 1 Red Tomatoes
- 1 Tomatoes
- 1 Fresh Zucchini
- 1 oz. Chives | Green Onions
- 9 g Fresh Cilantro
- 2 Garlic Cloves
- 3 fl oz. Lemon Juice
- 1 oz. Black Olives
- 4 oz. Guacamole
- 3 Salami
- 1 fl oz. Apple Cider Vinegar
- 2 fl oz. Citrus-Lime Vinaigrette
- 4 oz. Mayonnaise
- 1 fl oz. Red Wine Vinegar
- 4 Tortillas
- 1 oz. Tabasco Sauce | Chili Crisp
- 5 oz. Salsa
- 30 oz. Canned Black Beans
- 16 oz. Canned Chunk Light Tuna
- 1 c. Canned Corn | Frozen Corn
- 12 oz. Jarred Pickled Jalapeños
- 4 oz. Rice
- 2 fl oz. Teriyaki Sauce
- 1 oz. Coconut Oil
- 8 fl oz. Avocado Oil | Olive Oil
- 1 oz. Dark Sesame Seeds
- 1 oz. Light Sesame Seeds
- 26 Crackers
- 1 oz. Almonds
- 2 oz. Unsalted Peanuts
- 2 oz. Shredded Cheddar Cheese
- 1 oz. Parmesan Cheese
- 2 Chicken Eggs | Duck Eggs
- 2 Eggs
- 2 oz. Frozen Edamame Beans
- 1 Boneless Skinless Chicken Breasts
- 16 oz. Ground Turkey
- 1 Smoked Salmon
Prep
Honey-Cumin Dressing🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 5 fl oz.
- 1/3 c. Lemon Juice
- 1 tbsp. Cumin, ground
- 2 tbsp. Honey
- 3 tbsp. Olive Oil
- 1/4 tsp. Salt & Pepper
- Combine all ingredients in a small bowl, and season to taste with salt and pepper.
Everything Seasoning🌐
aka: Everything (but the) Bagel Seasoning.
Total time: 5 min
Servings: 2 oz.
- 2 tsp. Light Sesame Seeds
- 1 tsp. Dark Sesame Seeds
- 1/2 tsp. Flaky Sea Salt | Coarse Sea Salt
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- In a small bowl, mix all of the ingredients together.
- Store in an airtight container.
Pan-Fried Salmon🌐
The skin can be served or removed easily with a knife or spoon.
Total time: 15 min
Servings: 2
Equipment: Stove
- 1 Smoked Salmon
- 1 tsp. Olive Oil
- 1/8 tsp. Kosher Salt & Black Pepper
- Bring the salmon to room temperature 10 minutes before cooking.
- Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high.
- Place the salmon, skin-side down in the pan. Cook until golden brown and crisp on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
- Transfer to a plate and serve as desired.
Hashi-Mayo🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 1 c.
Equipment: Blender | Immersion Blender
- 2 Lemons, juiced
- 2 Chicken Eggs | Duck Eggs, at room temperature
- 1/2 tsp. Sea Salt
- 1 c. Avocado Oil | Olive Oil
- Get out a blender or immersion blender.
- If using a blender, place the lemon juice, eggs and salt in a high-speed blender and start blending. Slowly add the oil into the blender to emulsify the eggs and oil, for 2–3 minutes.
- For an immersion blender, place the lemon juice, eggs, salt and oil, in that order, in a clear jar or container that the immersion blender can fit snugly into. Start blending and watch the mixture (about 30-45 seconds). Once it starts to turn off-white at the bottom of the jar, slowly start to pull the blender upward. Stop once the entire mixture is off-white (when it is emulsified).
Rice🌐
Total time: 30 min
Servings: 1 c.
- 1/2 c. Rice
- 1/2 c. Water, for rice
- 1/2 c. Water, for evaporation
- Rinse the rice in hot water until it blooms and the water runs clear.
- Cook the rice according to package instructions. Store in the refrigerator.
Pan Roasted Vegetables 🌐
Total time: 45 min
Servings: 2 c.
Equipment: Oven
- 1/2 c. Fresh Zucchini, diced
- 12 Cherry Tomatoes
- 1/2 c. Red Bell Peppers, diced
- 1/2 c. Red Onions, diced
- 1/2 c. Orange Sweet Potatoes, diced
- 2 tbsp. Olive Oil
- 1/4 tsp. Salt & Black Pepper
- Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- In a large bowl, combine the zucchini, tomatoes, bell pepper, onion, and sweet potato. Add the olive oil and season with salt and pepper. Stir or toss to mix evenly.
- Spread the vegetables out on the lines sheet pan. Roast them in the oven for 12 minutes, flip them over, and continue roasting for 15–20 minutes longer, until they're tender.
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: 2
Equipment: Stove
- 1 Boneless Skinless Chicken Breasts
- 1/2 tsp. Olive Oil
- 1/8 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 Avocado-Lime Dressing🌐
Total time: 5 min
Servings: 12 fl oz.
Equipment: Refrigerator
- 1/2 c. Guacamole
- 1/2 c. Mayonnaise
- 1 Limes, juiced
- 1 tbsp. Granulated Sugar
- 1/4 tsp. Chili Powder
- 1/4 tsp. Salt
- 1/8 tsp. Black Pepper
- 1/4 c. Water
- In a medium bowl, whisk together the guacamole, mayonnaise, lime juice, sugar, chili powder, salt, and pepper. Whisk in enough of the water to thin the mixture until it just coats the back of a spoon.
- Store in the fridge in an airtight container for up to 3 days.
Black Bean Salsa🌐
Total time: 40 min
Servings: 4 c.
Equipment: Stove & Refrigerator
- 2 tsp. Olive Oil
- 1 Onions, diced
- 12 oz. Jarred Pickled Jalapeños, drained
- 15 oz. Canned Black Beans, drained and rinsed
- 14 oz. Canned Tomatoes, drained
- 2 tbsp. Fresh Cilantro, chopped
- 1/4 tsp. Salt & Black Pepper
- In a medium pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the jalapeños and cook for 2 more minutes.
- Throw in the black beans and tomatoes and bring to a boil. Reduce the heat to low and simmer the salsa for 15–20 minutes, or until thick.
- Remove from the heat and stir in the cilantro. Taste and season with salt and pepper. Put the salsa in a container and cool in the fridge overnight.
Breakfast
Turkey Taco Salad🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 30 min
Servings: 2
Equipment: Stove
- 1/4 c. Honey-Cumin Dressing
- 1 tbsp. Coconut Oil
- 1/8 tsp. Sea Salt & Black Pepper, to taste
- 1 lb. Ground Turkey
- 1/2 Onions, chopped
- 2 Garlic Cloves, minced
- 1 Orange Sweet Potatoes, diced
- 4 c. Romaine Lettuce, chopped
- 1 Tomatoes, diced
- 1 Avocados, peeled and sliced
- 1/3 c. Bell Peppers, chopped
- 1/4 c. Black Olives, sliced
- In a large skillet over medium heat, heat the coconut oil. To the oil, add the turkey, salt and pepper. Cook for 5 minutes, until brown.
- To the turkey mixture, add the onion, garlic and sweet potato, and cook for 10 minutes, until vegetables are tender and turkey is cooked through.
- Allow the turkey mixture to cool.
- In a large bowl, add the cooled turkey mixture and the next 5 ingredients (lettuce through olives).
- Pour the Honey Cumin dressing over the salad. Toss and serve.
Parmesan Potato Waffle🌐
Total time: 20 min
Servings: 2
Equipment: Stove & Waffle Maker
- 2 tbsp. Everything Seasoning
- 2 Yukon Gold Potatoes
- 1/2 tsp. Sea Salt, to taste
- 4 tbsp. Parmesan Cheese, shaved
- 2 Eggs, fried
- 1 Avocados, ripe
- 2 tbsp. Olive Oil | Butter
- 2 tbsp. Chives | Green Onions
- 2 tsp. Tabasco Sauce | Chili Crisp
- Place a small pot of water on high heat. Add potato. Boil potato until a fork goes in easily, remove from water. (this usually takes 10 minutes or so)
- Set waffle maker on med/high heat. While you wait, shave Parmesan and slice avocado. Open waffle maker, set the potato in the center, smash with spatula or flat bottom of a glass (don't press super flat, just flat enough that the cheese stays put) sprinkle with sea salt, add Parmesan cheese and immediately close the waffle maker. Allow to cook until very crispy.
- While you wait, heat a small pan. When hot add butter or olive oil, add egg, sprinkle with bagel seasoning, and fry to your liking.
- When waffle is crispy, remove, top with avocado, and egg. Garnish with Tabasco and chives if desired.
Lunch
BPA-Banishing Fruit Salad🌐
Total time: 10 min
Servings: 4
- 1 Oranges, segmented
- 1/2 c. Grapes, halved
- 1/2 c. Fresh Strawberries, quartered
- 1 Apples, cored and diced
- 1 Bananas, diced
- Combine all ingredients in a bowl and enjoy!
SAM Salad (Salmon, Avocado, Mango)🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 7 min
Servings: 2
- 8 oz. Pan-Fried Salmon
- 1/4 c. Hashi-Mayo
- 1 Mangos, peeled, pitted and chopped
- 1 Avocados, peeled, pitted and chopped
- Add the salmon, mango and avocado into a bowl. Toss with mayo and serve.
Sticky Teriyaki Aubergine🌐
From Jamie Oliver's 5 Ingredients
Total time: 20 min
Servings: 4
Equipment: Stove
- 2 Eggplant, 14 oz
- 8 Green Onions
- 2 Fresh Red Chilies | Fresh Yellow Chilies
- 3/2 oz. Unsalted Peanuts
- 4 tbsp. Teriyaki Sauce
- 1/2 tsp. Sea Salt & Black Pepper
- 2 tbsp. Olive Oil
- Put a 10-inch non-stick frying pan on a high heat and pour in 1 cup of water. Halve the eggplant lengthways, quickly slash the flesh of each half a few times and place face-down in the pan, then season with sea salt and black pepper. Cover and cook for 10 minutes, or until it boils dry and begins to sizzle (listen for the change in sound).
- Meanwhile, trim the scallions. Cut the whites into 1¼-inch lengths at an angle and put aside.
- Seed the chili and finely slice lengthways with the green part of the scallions. Place both in a bowl of ice-cold water and put aside to crisp up.
- When the eggplant starts to sizzle, add 1 tablespoon of olive oil, the white scallions, and the peanuts to the pan, stirring regularly.
- After 2 minutes, add a splash of water, drizzle in the teriyaki, and reduce to a medium heat.
- Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then dish up, sprinkled with the drained green scallions and chili.
Black Bean Quesadillas🌐
We like them with black beans, but pinto beans work well too. If you like a little heat, be sure to use pepper Jack cheese in the filling. Serve with: A little sour cream and a mixed green salad.
Total time: 15 min
Servings: 4
Equipment: Stove
- 15 oz. Canned Black Beans, rinsed
- 1/2 c. Shredded Cheddar Cheese
- 1/2 c. Salsa
- 4 Tortillas
- 1 Avocados, diced
- 1 tsp. Olive Oil
- Combine beans, cheese and ¼ cup of salsa in a medium bowl. Place tortillas on a work surface. Spread ½ cup of filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat half of the oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2–4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Edamame & Veggie Rice Bowl🌐
Total time: 10 min
Servings: 4
- 1 c. Rice
- 2 c. Pan Roasted Vegetables
- 1/2 c. Frozen Edamame Beans
- 4 tbsp. Fresh Cilantro, chopped
- 1/2 c. Avocados, diced
- 4 tbsp. Green Onions
- 4 tbsp. Citrus-Lime Vinaigrette
- Arrange rice, veggies, edamame and avocado in a 4-cup sealable container or bowl.
- Top with scallions and cilantro. Drizzle with vinaigrette just before serving.
Cheese and Crackers🌐
Total time: 5 min
Servings: 3
- 3 oz. Cheddar Cheese, sliced
- 3 oz. Crackers
- 3 oz. Salami, sliced
- Stack the cheese, meat and crackers. Eat them stacked.
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.
Sides
Tuna Salad Celery Boats🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Skipjack or chunk light tuna varieties are low in mercury. Consume no more than six 6-ounce servings per month.
Total time: 10 min
Servings: 4
- 2 c. Canned Chunk Light Tuna, drained, flaked
- 1 Avocados, peeled and mashed
- 1/8 tsp. Sea Salt & Black Pepper, to taste
- 2 tbsp. Green Onions, chopped
- 1 tsp. Red Wine Vinegar
- 2 tbsp. Almonds, chopped
- 2 tbsp. Fresh Cilantro, chopped
- 4 Celery Stalks
- In a medium bowl, mix together the first 8 ingredients (tuna through cilantro).
- Spoon mixture into the celery and serve.
Southwest Salad🌐
You could make this salad with a store-bought ranch dressing. Roast pork, chicken, or beek as well as bell peppers, poblano peppers, cherry tomatoes, or rice can be added to this salad to make it more of a meal.
Total time: 5 min
Servings: 2
- 4 tbsp. Creamy Avocado-Lime Dressing
- 1/2 c. Black Bean Salsa
- 4 c. Iceberg Lettuce, chopped small
- 1/2 c. Canned Corn | Frozen Corn, cooked
- 4 tbsp. Cheddar Cheese, grated
- In a medium bowl, combine the lettuce, corn, and dressing. Stir using a set of tongs to coat the lettuce. Put the salad in a serving bowl and top with the black bean salsa and cheddar.