Shopping List
- 6 oz. Pesto
- 10 Lemons
- 2 Limes
- 1 Fresh Red Chilies
- 2 Small Cucumbers
- 9 Asparagus Spears
- 2 Beets
- 1 Orange Bell Peppers
- 12 Brussel Sprouts
- 6 Cabbage
- 5 oz. Carrots
- 7 oz. Fresh Cavolo Nero
- 4 Leaves of Lettuce
- 6 oz. Mixed Baby Greens
- 32 oz. Mixed Roasting Vegetables
- 1 Red Onions
- 1 Red Onions | Purple Onions
- 2 Spring Onions
- 18 Cherry Tomatoes
- 1 Fresh Mixed-Color Zucchini
- 1 Small Rustic Baguette
- 4 Slices of Bread
- 8 Fresh Basil Leaves
- 2 oz. Capers
- 1 oz. Chives
- 1 oz. Chives | Green Onions
- 1 oz. Fresh Mint Leaves
- 14 Garlic Cloves
- 3 oz. Fresh Parsley
- 2 oz. Beef Gelatin
- 6 oz. Quinoa
- 8 oz. Capellini Pasta
- 16 oz. Fusilli Pasta
- 13 oz. Spaghetti Pasta
- 1 oz. Dried Oregano
- 1 g Dried Parsley
- 1 fl oz. Apple Cider Vinegar
- 2 fl oz. Maple Syrup
- 1 oz. Mayonnaise
- 1 fl oz. Balsamic Vinegar
- 4 oz. Coconut Butter | Coconut Cream
- 1 oz. Creamy Peanut Butter
- 1 fl oz. Avocado Oil
- 2 oz. Shredded Cheddar Cheese
- 8 fl oz. Light Cream
- 2 Boneless Skinless Chicken Breasts
- 4 Eggs
- 5 oz. Frozen Wild Blueberries
- 6 oz. Frozen Green Peas
- 5 oz. Parmesan Cheese
- 1 oz. Ricotta Cheese
- 4 oz. Skinless Haddock Tenderloin Fillets
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.
Cooked Quinoa🌐
Total time: 30 min
Servings: 2 c.
- 1 c. Quinoa, rinsed well
- Cook 1 cup of quinoa per package instructions.
Breakfast
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.
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.
Quinoa Tabouli🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 100 min
Servings: 4
- 2 c. Cooked Quinoa
- 1 c. Fresh Parsley, minced
- 1/2 c. Fresh Mint Leaves, minced
- 1/4 c. Red Onions, minced
- 2 Spring Onions, green parts only, chopped small
- 1 c. Cherry Tomatoes, sliced in halves or quarters
- 2 Small Cucumbers, chopped small
- 1 Lemons, juiced
- 1/4 c. Extra Virgin Olive Oil
- 1/4 tsp. Sea Salt & Black Pepper, to taste
- Place the quinoa into a bowl, fluff with a fork, and let cool.
- Add the next 6 ingredients (parsley through cucumbers) to the bowl of fluffed quinoa.
- Add the remaining ingredients and gently toss together.
- Serve at room temperature, or refrigerate overnight and serve cold.
Lunch
Pasta w/ Fresh Pesto🌐
Total time: 16 min
Servings: 2
Equipment: Stove
- 8 oz. Fusilli Pasta
- 6 oz. Pesto
- 2 tbsp. Fresh Basil Leaves, to garnish
- 2 tbsp. Parmesan Cheese, to serve
- 1/8 tsp. Salt & Black Pepper
- Cook the pasta in a large pot of lightly salted boiling water for 10–12 minutes.
- Drain the pasta well, then add it to a bowl of pesto and toss to coat.
- Serve immediately, garnished with the fresh basil leaves and freshly grated Parmesan.
Creamy Pasta w/ Asparagus & Peas🌐
Total time: 15 min
Servings: 2
- 8 oz. Fusilli Pasta
- 6 oz. Frozen Green Peas
- 1 c. Asparagus Spears, woody ends removed, cut into lengths
- 1/2 c. Lemons, zested and juiced
- 1/2 c. Shredded Cheddar Cheese
- 1 oz. Chives, for seasoning
- Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and vegetables.
- Return the pasta and vegetables to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2–3 tbsp of the cooking liquid to loosen the sauce.
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.
Digestive Slaw🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 2
- 2 c. Cabbage, shredded
- 1 c. Carrots, shredded
- 1 tbsp. Apple Cider Vinegar
- 1 tbsp. Maple Syrup
- 1 tbsp. Olive Oil
- 1/8 tsp. Sea Salt & Black Pepper, to taste
- Toss all ingredients and serve.
Dinner
Gnarly Peanut Chicken🌐
From Jamie Oliver's 5 Ingredients
Total time: 12 min
Servings: 2
Equipment: Broiler & Stove
- 2 Boneless Skinless Chicken Breasts
- 2 Limes
- 4 Garlic Cloves
- 2 tbsp. Creamy Peanut Butter
- 1 Fresh Red Chilies, to taste
- Turn the broiler on to medium-high.
- Score the chicken breasts in a crisscross fashion, rub with 1 tablespoon of olive oil, a pinch of sea salt and black pepper, and the finely grated zest of 1 lime. Place crisscross side down in a cold 10-inch non-stick ovenproof frying pan and put it on a medium-high heat.
- Meanwhile, peel and finely grate the garlic into a bowl. Squeeze in the juice from 1½ limes, stir in the peanut butter, and loosen with enough water to give you a spoon-able consistency. Finely slice the chili, then mix through the sauce, taste, and season to perfection.
- Flip the chicken over, spoon over the sauce, then transfer to the broiler, roughly 4 inches from the heat, for 5 minutes, or until gnarly and cooked through.
- Finely grate over the remaining lime zest, then drizzle with 1 teaspoon of extra virgin olive oil. Serve with lime wedges, for squeezing over.
Lemon and Parmesan Capellini🌐
Total time: 15 min
Servings: 2
Equipment: Oven & Stove
- 2 tbsp. Butter
- 1 Garlic Cloves, crushed
- 2 tbsp. Fresh Parsley, chopped
- 1/2 Small Rustic Baguette
- 8 oz. Capellini Pasta
- 1 c. Light Cream
- 3 oz. Parmesan Cheese, grated
- 1 Lemons, finely grated rind
- 1/8 tsp. Salt & Black Pepper
- Preheat the oven to 400°F. Put the butter in a bowl and beat with the garlic and herbs.
- Cut the Granary baguette into thick slices and spread them thickly with the flavoured butter.
- Reassemble the baguette. The garlic herb butter will help to hold the slices together. Wrap in foil, support on a baking sheet and bake for 10 minutes.
- Meanwhile, cook the pasta in a large pan of lightly salted boiling water. Dried pasta will take 10–12 minutes, fresh about 3 minutes.
- Pour the cream into another pan and bring to a boil. Stir in the Parmesan and lemon rind. The sauce should thicken in 30 seconds or so.
- Drain the pasta, return it to the pan and toss with the sauce. Season to taste and sprinkle with a little shopped fresh parsley and more grated lemon rind, if you like. Serve with the hot herb bread.
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.
Sides
Roasted Vegetables🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 45 min
Servings: 6
- 4 c. Mixed Roasting Vegetables, such as peppers, mushrooms, broccoli, onion
- 1 tbsp. Avocado Oil
- 1 tsp. Dried Oregano
- 1 tsp. Dried Parsley
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1/4 tsp. Sea Salt & Black Pepper, to taste
- Preheat the oven to 400°F.
- Chop the veggies into uniform pieces (about 1–2 inches in diameter), and place in a large bowl.
- To the bowl, add the remainder of the ingredients, and toss to coat.
- Line a baking sheet with parchment paper and add veggies to the sheet.
- Bake for 30–35 minutes, until veggies are tender and golden brown on the edges.
- Remove the vegetables from the oven and let cool slightly before serving.
Rainbow Roasted Vegetables🌐
From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 40 min
Servings: 4
Equipment: Oven
- 1 c. Cherry Tomatoes
- 1 Orange Bell Peppers, cut into long strips
- 1 Fresh Mixed-Color Zucchini, cut into ¼ inch sticks
- 8 oz. Brussel Sprouts, cut in halves
- 1 Red Onions | Purple Onions, cut into long slices
- 1/4 c. Extra Virgin Olive Oil
- 1/4 tsp. Sea Salt, to taste
- Preheat the oven to 400°F.
- Line 2 baking sheets with parchment paper.
- Add all of the veggies into a bowl, and toss with olive oil and sea salt to taste.
- Place on a baking sheet and bake for 25–30 minutes, until tender.
Collagen Packed Blueberry Gummies🌐
Total time: 135 min
Servings: 2
- 1 c. Frozen Wild Blueberries
- 4 Lemons, juiced
- 1/2 c. Coconut Butter | Coconut Cream
- 2 tbsp. Maple Syrup
- 4 tbsp. Beef Gelatin
- In a small saucepan over low heat, bring everything except the gelatin to a gentle boil.
- Take off the heat and stir until the coconut is melted and well combined.
- Put the warm blueberry mixture into a blender and add the gelatin powder. Process until completely smooth (will be fairly thick).
- Pour the mixture into a glass dish (8x8”) lined on the bottom with parchment paper.
- Refrigerate for 2 hours.
- When set, gently tease out the contents onto a chopping board and cut into bite-sized pieces.
- Store in the refrigerator for up to 5 days.
Snacks
Oven Baked Beet Chips🌐
Total time: 90 min
Servings: 2
Equipment: Oven
- 2 Beets, thinly sliced
- 1 tbsp. Extra Virgin Olive Oil
- 1/8 tsp. Sea Salt
- Cut off ends and slice beets very thin using a knife or mandolin. Place in a medium bowl and drizzle with the extra virgin olive oil and sea salt. Toss. Let sit for 30 minutes.
- Preheat the oven to 300°F. Place the beets on a greased baking sheet and bake for 30 minutes.
- After 30 minutes, check every 5–10 minutes and take out the beets that are curled and crisp. Total baking time will be closer to one hour, but be sure to watch them as individual beets will bake quicker than other and you don't want them to burn.
