Golden Gruyere and Basil Tortillas, Boiling Kettle Water, Hot Oatmeal, Banana Pancakes, Arugula and Prosciutto Salad, Pan-Fried Haddock, Tomato & Avocado Salsa w/ Cucumber, Peas, Beans, Chili, & Mint, Eggplant, Mint, and Couscous Salad, BPA-Banishing Fruit Salad, Cheese and Crackers, Tomato and Mozzarella Toasts, Pasta w/ Sun-Dried Tomatoes, Garlic Infused Olive Oil, Minty Courgette Linguine, Cooked Quinoa, Quinoa Tabouli, Dal, Crispy Tostadas, Guacamole, Tostada Shells, Oven Roasted Asparagus, Sauteed Green Beans, Roasted Broccoli ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

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Prep

Boiling Kettle Water🌐

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

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. Cooking 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.

Cooked Quinoa🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Quinoa, rinsed well
  • Cook 1 cup of quinoa per package instructions.

Guacamole🌐

Total time: 10 min
Servings: 4 oz.
Equipment: Potato Masher
  • 1 Avocados, diced
  • 1/2 Limes, juiced
  • 1 tbsp. Red Onions, minced
  • 1 tbsp. Tomatoes, diced
  • 1/2 tbsp. Fresh Cilantro, chopped
  • 1/8 tsp. Salt
  • In a medium bowl, combine the avocado, lime juice, red onion, tomato, cilantro, and salt and mash it all together using a potato masher until it's smooth.
  • Taste the guacamole and add a little more lime juice and salt to suit your taste.

Tostada Shells🌐

Total time: 15 min
Servings: 4
Equipment: Oven
  • 4 Corn Tortillas
  • 1 tsp. Olive Oil
  • 1/8 tsp. Fine Salt, to taste
  • Preheat the oven to 400°F. Spray two large baking sheets with cooking spray.
  • Lightly brush or spray both sides of the tortillas with olive oil or cooking spray and place in a single layer on the prepared baking sheets. Lightly season with salt.
  • Bake for 5 minutes, flip them over, and bake for another 4–5 minutes until the tortillas are crispy like a tortilla chip.
  • Remove from the oven and serve with toppings such as refried beans, shredded cheese, chicken tinga, carnitas, or ground beef.

Breakfast

Golden Gruyere and Basil Tortillas🌐

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

Hot Oatmeal🌐

Total time: 10 min
Servings: 2
  • 1/2 c. Boiling Kettle Water
  • 2 Package Oatmeal
  • Pour the hot water over the Oatmeal. Enjoy!

Banana Pancakes🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
Equipment: Stove
  • 1 tsp. Cooking Oil
  • 2 Bananas, ripe
  • 2 Eggs
Garnish
  • 1/2 c. Fresh Strawberries, quartered
  • Melt the oil in a pan over medium heat.
  • Blend the banana and egg in a bowl until batter consistency is achieved.
  • Pour the batter into the pan. Cook for 2–3 minutes and then flip.
  • Turn the heat to low and cook for an additional 2–3 minutes.
  • Serve with fresh-cut strawberries.

Lunch

Arugula and Prosciutto Salad🌐

Total time: 5 min
Servings: 2
  • 2 c. Baby Arugula
  • 1 Green Apples, thinly sliced
  • 3 tbsp. Balsamic Vinaigrette, or store-bought Italian dressing
  • 2 Slices of Prosciutto
To Serve
  • 1/8 tsp. Salt & Black Pepper
  • 2 tbsp. Parmesan Cheese, shaved
  • In a large bowl, toss the arugula and apple with the dressing. Divide the salad between two plates.
  • Gently scrunch up the prosciutto slices and place one on each plate beside the salad.
  • Season the salad with salt and pepper and finish it with the Parmesan shavings.

Pan-Fried Haddock🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 18 min
Servings: 4
Equipment: Stove
  • 1 tbsp. Cooking Oil
  • 4 Garlic Cloves, finely chopped
  • 4 tbsp. Capers
  • 4 Skinless Haddock Tenderloin Fillets, 6-ounces each
  • 2 Lemons, juiced and zested
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
To Serve
  • 4 c. Mixed Baby Greens
  • 2 tsp. Extra Virgin Olive Oil
  • 2 tsp. 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 & Avocado Salsa w/ Cucumber🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
  • 1 Avocados, peeled and chopped small
  • 1 c. Cherry Tomatoes, chopped small
  • 1 Lemons, juiced
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Dried Oregano
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • 2 tbsp. Fresh Cilantro, chopped
  • 2 Cucumbers, sliced
  • In a large bowl, mix the avocado through cilantro.
  • Serve salsa with sliced cucumbers.

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 tsp. 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 teaspoons 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 teaspoon of extra virgin olive oil and toss together at the table before tucking in.

Eggplant, Mint, and Couscous Salad🌐

Total time: 9 min
Servings: 2
Equipment: Grill | Broiler
  • 1 Eggplants, cut into chunks
  • 1 tbsp. Olive Oil
  • 4 oz. Couscous
  • 2 tbsp. Fresh Mint Leaves, chopped
  • 6 Plum Tomatoes
  • 1/8 tsp. Salt & Black Pepper
  • Preheat the grill (broiler) to high. Toss the eggplant chunks (and tomatoes) with the olive oil.
  • Season with salt and pepper to taste and spread them on a non-stick baking sheet. Grill (broil) for 5–6 minutes, turning occasionally, until golden brown.
  • Meanwhile, prepare the flavoured couscous according to the instructions on the packet.,
  • Stir the grilled eggplant (and tomatoes) and chopped fresh mint into the garlic and coriander (cilantro) couscous, toss thouroughly and serve immediately.

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!

Cheese and Crackers🌐

Total time: 5 min
Servings: 2
  • 2 oz. Cheddar Cheese, sliced
  • 2 oz. Crackers
  • 2 oz. Salami, sliced
  • Stack the cheese, meat and crackers. Eat them stacked.

Dinner

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. Cooking 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.

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 tsp. 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 tsp 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 tsp 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.

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.

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
  • 1/8 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.

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.

Crispy Tostadas🌐

Total time: 25 min
Servings: 2
Equipment: Microwave | Stove
  • 4 Tostada Shells
  • 1/4 c. Guacamole
  • 1/2 c. Refried Beans
  • 1/4 c. Tomatoes, diced
  • 2 tbsp. Shredded Mozzarella Cheese
  • 1/4 c. Sour Cream
  • Heat the refried beans in the microwave on medium-high for about 1 minute, stop and stir them, then cook them for another minute or until hot.
  • Spread the beans on all 4 tostadas and top each with tomato and mozzarella. Put one tostada on top of the other to make two double-stack tostadas. Top each stack with guacamole and sour cream, if using.

Sides

Oven Roasted Asparagus🌐

Total time: 15 min
Servings: 2
Equipment: Oven
  • 1 c. Asparagus Spears
  • 1 tsp. Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Preheat the oven to 425°F.
  • Place the trimmed asparagus in an even layer on a baking sheet and drizzle it with olive oil. Roll the stalks in the oil to ensure it coats every inch. Top with salt and pepper.
  • Place the asparagus in the center rack in the oven, and bake it for 10–12 minutes. When it is fork-tender, it’s done cooking.

Sauteed Green Beans🌐

Total time: 7 min
Servings: 2
Equipment: Stove
  • 1 c. Fresh Green Beans
  • 1/2 c. Water
  • 1 tbsp. Butter
  • 1/8 tsp. Salt & Black Pepper
  • Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4–6 minutes. Drain and set aside the beans.
  • In the now-empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1–2 minutes. Sprinkle with salt and pepper.

Roasted Broccoli🌐

Total time: 25 min
Servings: 2
Equipment: Oven
  • 2 c. Broccoli
  • 2 tbsp. Cooking Oil
  • 1/4 tsp. Salt & Black Pepper
  • Preheat oven to 400°F. Cut the broccoli into pieces.
  • Toss the florets and stem pieces with oil, then transfer to a baking sheet.
  • Season with salt and pepper and roast in the preheated oven for 20 minutes.
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Debug Logs 
07/10/2026: Building feast.
07/10/2026: Old feast was found.
07/10/2026: Returning old feast.
05/31/2026: Building feast.
05/31/2026: Old feast was not found.
Note that all nutrient targets units are in g/week.
Total nutrient targets RDA:
[Fatty_Acids_Total_Saturated, 0]
[Sodium_Na, 10.490756127742005]
[Energy_KCalorie, 12305.513154180568]
Total nutrient targets TUL:
[Fatty_Acids_Total_Saturated, 155.55555555555554]
[Sodium_Na, 16.1]
[Energy_KCalorie, 15400]
05/31/2026: Returning on day feast.
------------ Breakfast ------------
Nutrient targets RDA for Breakfast:
[Sodium_Na, 3.312870356129054]
[Energy_KCalorie, 3885.951522372811]
Nutrient targets TUL for Breakfast:
[Fatty_Acids_Total_Saturated, 49.122807017543856]
[Sodium_Na, 5.08421052631579]
[Energy_KCalorie, 4863.157894736842]
------------ Lunch ------------
Nutrient targets RDA for Lunch:
[Sodium_Na, 2.7607252967742117]
[Energy_KCalorie, 3238.2929353106756]
Nutrient targets TUL for Lunch:
[Fatty_Acids_Total_Saturated, 40.935672514619874]
[Sodium_Na, 4.236842105263158]
[Energy_KCalorie, 4052.6315789473683]
------------ Dinner ------------
Nutrient targets RDA for Dinner:
[Sodium_Na, 3.8650154154838963]
[Energy_KCalorie, 4533.610109434946]
Nutrient targets TUL for Dinner:
[Fatty_Acids_Total_Saturated, 57.30994152046783]
[Sodium_Na, 5.931578947368421]
[Energy_KCalorie, 5673.684210526316]
------------ Sides ------------
Nutrient targets RDA for Sides:
[Sodium_Na, 0.5521450593548424]
[Energy_KCalorie, 647.6585870621351]
Nutrient targets TUL for Sides:
[Fatty_Acids_Total_Saturated, 8.187134502923975]
[Sodium_Na, 0.8473684210526317]
[Energy_KCalorie, 810.5263157894736]