Baked Banana Porridge, Egg Ribbon Salad, Boiling Kettle Water, Hot Oatmeal, Spiced Lentils, Watermelon Salad, Hoisin Bok Choy Rice, Cajun Sweet Potatoes, Dal, Italian Baked Rice, La Scala Salad Recipe, Rummaniyeh, Spiced Lentils & Rice, Linguine w/ Avocado, Tomato, & Lime, Apples and Peanut Butter, Tropical Scented Fruit Salad ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

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Prep

Boiling Kettle Water🌐

Total time: 5 min
Servings: 6 c.
Equipment: Stove
  • 6 c. Water
  • Boil the water in a kettle.

Breakfast

Baked Banana Porridge🌐

Bananas are a good source of the amino acid tryptophan, which the body needs to make the feel- good hormone serotonin. When eaten with a carb source such as oats, the brain can absorb the tryptophan easily.
Total time: 30 min
Servings: 2
Equipment: Oven
  • 2 c. Bananas, halved lengthways
  • 1 c. Porridge Oats
  • 1/4 tsp. Cinnamon
  • 1/2 c. Milk
  • 4 tbsp. Black Walnuts, roughly chopped
  • 5/4 c. Water
  • Heat oven to 375°F.
  • Mash up one banana half, then mix it with the oats, cinnamon, milk, 1¼ cups water and a pinch of salt, and pour into a baking dish.
  • Top with the remaining banana halves and scatter over the walnuts.
  • Bake for 20–25 mins until the oats are creamy and have absorbed most of the liquid.

Egg Ribbon Salad🌐

From Jamie Oliver's 5 Ingredients
Total time: 15 min
Servings: 2
Equipment: Stove
  • 7/4 oz. Sliced Bresaola, finely sliced
  • 4 Eggs
  • 2 Fresh Mixed-Color Endives
  • 1 Lemons
  • 1/3 oz. Parmesan Cheese
  • 1 tbsp. Cooking Oil, divided
  • 1/8 tsp. Sea Salt & Black Pepper
  • Arrange the bresaola slices on your plates. Beat the eggs well. Get a 10-inch non-stick frying pan nice and hot on a medium heat, then add a drizzle of olive oil and wipe it around and out with a ball of paper towel.
  • Pour in just enough egg to thinly cover the base of the pan, swirling it up around the sides and pouring any excess back into your bowl, almost like an egg pancake.
  • As soon as it's set, use a rubber spatula to ease it away at the sides, and out onto a board. Repeat with the remaining egg. Cool, roll up, and finely slice.
  • Trim and finely slice the endives. Dress with the lemon juice and ½ a tablespoon of extra virgin olive oil, then toss with the egg ribbons, taste, and season to perfection with sea salt and black pepper.
  • Pile everything in the center of the bresaola, shave over the Parmesan, then finish with a little extra virgin olive oil.

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!

Spiced Lentils🌐

True Puy lentils come from the region of France, Le Puy, which has a unique climate and colcanic soil in which the lentils thrive. Always pick over lentils very carefully before cooking them to remove any little stones that may be among them. The dark colour of Puy lentils means that the stones can be harder to find.
Total time: 22 min
Servings: 4
  • 3/2 c. Puy Lentils
  • 5/2 c. Water
  • 7 oz. Feta Cheese
  • 5 tbsp. Sun-Dried Tomato Paste
  • 1/4 c. Fresh Chervil | Fresh Parsley, plus extra to garnish
  • Place the lentils in a heavy pan with the measured water. Bring to a boil, reduce the heat and cover the pan. Simmer gently for about 20 minutes, until the lentils are just tender and most of the water has been absorbed.
  • Crumble half the feta cheese into the pan. Add the sun-dried tomato purêe, chopped chervil or flat leaf parsley and a little salt and freshly ground black pepper. Heat through for 1 minute.
  • Transfer the lentil mixture and juices to warmed plates or bowls. Crumble the remaining feta cheese on top and sprinkle with the fresh herbs to garnish. Serve the lentils immediately.

Lunch

Watermelon Salad🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 15 min
Servings: 6
  • 1 Head of Celery
  • 1 Fennel Bulbs, with leafy tops
  • 9 oz. Mixed-Color Cherry Tomatoes
  • 1/4 Watermelon
  • 9 oz. Balls of Buffalo Mozzarella
  • Strip off the outer stalks of celery (and save for another day) and pull off and reserve the pale yellow inner leaves. Trim and very finely slice the rest of the celery and place in a bowl.
  • Reserving any leafy tops, trim and finely slice the fennel and halve or quarter the cherry tomatoes, then add to the bowl.
  • Remove the watermelon rind, picking out any large seeds, then slice into ¾-inch cubes, adding to the bowl as you go.
  • Toss everything together with a good pinch of sea salt and black pepper, and 2 tablespoons each of extra virgin olive oil and red wine vinegar.
  • Divide between plates or arrange on a large platter and spoon over the juices. Tear over the mozzarella, season with extra pepper, and scatter over the reserved celery leaves and fennel tops (if you have any).

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. Cooking 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.

Cajun Sweet Potatoes🌐

From Jamie Oliver's 5 Ingredients
Total time: 69 min
Servings: 4
Equipment: Oven
  • 4 Orange Sweet Potatoes
  • 1 Garlic Bulbs
  • 1 tsp. Cooking Oil
  • 1 tsp. Red Wine Vinegar
  • 1 tsp. Cajun Seasoning
  • 1/8 tsp. Sea Salt & Black Pepper
  • 3/4 c. Greek Yogurt
  • 4 Green Onions
  • 1 tsp. Cooking Oil
  • Preheat the oven to 350°F. Quickly scrub the sweet potatoes clean, then slice into 1¼-inch rounds.
  • Place in a 10×12-inch roasting pan with the whole unpeeled garlic bulb, and toss with 1 teaspoon each of olive oil and red wine vinegar, a pinch of sea salt and black pepper, and the Cajun spice. Arrange in a flat layer and roast for 1 hour, or until soft, gnarly, and caramelized.
  • Once done, squeeze all the soft, sweet, creamy, mild roasted garlic out of the skins into the yogurt, mash together, then season to perfection.
  • Trim and finely slice the scallions. Spoon the yogurt across a plate or platter, stack the sweet potato on top, drizzle with a teaspoon of extra virgin olive oil, sprinkle over the scallions, dish up and enjoy.

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.

Dinner

Italian Baked Rice🌐

From Jamie Oliver's 5 Ingredients
Total time: 50 min
Servings: 4
Equipment: Oven & Stove
  • 5 c. Boiling Kettle Water
  • 2 Onions
  • 1 tbsp. Cooking Oil
  • 2 oz. Sliced Fennel Salami
  • 3/2 c. Arborio Rice
  • 1 tbsp. Mascarpone Cheese
  • 3/2 oz. Parmesan Cheese
  • 1/8 tsp. Sea Salt & Black Pepper
  • 1 tbsp. Cooking Oil
  • Preheat the oven to 350°F.
  • Place a large shallow casserole pan on a high heat. Peel and quarter the onions and quickly break apart into petals straight into the pan. Char for 4 minutes, tossing regularly.
  • Reduce to a medium heat and stir in 1 tablespoon of olive oil and the salami, then rice, followed 1 minute later by 5 cups of boiling kettle water and the mascarpone. Finely grate and stir in the Parmesan with a pinch of sea salt and black pepper.
  • Transfer the pan to the oven for 40 minutes, or until the rice has absorbed all the liquid and is just cooked through. Drizzle 1 tablespoon of extra virgin olive oil and dish up, seasoning to perfection at the table.

La Scala Salad Recipe🌐

Total time: 5 min
Servings: 4
  • 1 Iceberg Lettuce Heads, shredded
  • 3 oz. Italian Salami, cut into thin strips
  • 7 oz. Shredded Mozzarella Cheese
  • 14 oz. Canned Chickpeas, drained
Dressing
  • 4 tsp. Extra Virgin Olive Oil
  • 2 tsp. Red Wine Vinegar
  • 1 tsp. Dijon Mustard
  • 1/3 tsp. Garlic Paste
  • 1/2 oz. Parmesan Cheese, grated
  • 1/8 tsp. Salt & Black Pepper
  • Add all the dressing ingredients together in a small bowl, along with a generous seasoning of salt and black pepper, and whisk together with a small whisk (or fork). You can also pop them in a small jar with a lid and shake to combine.
  • Add the lettuce, salami, chickpeas and mozzarella to a large bowl and mix together well.
  • Pour the dressing over the salad, toss to coat then serve straight away.

Rummaniyeh🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 60 min
Servings: 4
Equipment: Broiler & Stove
  • 2 Eggplants
  • 4 Garlic Cloves
  • 1 tbsp. Baharat Spice Mix
  • 6 Brown Lentils, dried
  • 1 Large Pomegranate, ripe
  • Quarter the eggplants, then cook for 6 minutes under a hot broiler, or until softened and lightly charred, turning regularly. Remove to a board and roughly chop.
  • Peel and finely slice the garlic, plate it in a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil and fry until lightly golden, then remove half to a plate for garnish.
  • Add half the chopped eggplant to the pan with the rest of the garlic, along with the spice mix, cook for a few minutes, then add the lentils and 6 cups of water.
  • Halve the pomegranate, then, holding one half cut-side down in the palm of your hand, bash the back with a spoon so all the seeds tumble out into a bowl and a good squeeze of juice. Squeeze the rest of the juice into the pan, then simmer on medium for 45 minutes, or until the lentils are tender.
  • When the time's up, add the rest of the eggplant and most of the pomegranate seeds to the pan, stir well, then taste and season to perfection with sea salt and black pepper. Divide between plates, scatter with the crispy garlic and remaining pomegranate seeds, and finish with a drizzle of extra virgin olive oil, if you like. Delicious served with pita bread and fresh herbs, if you have any.

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.

Linguine w/ Avocado, Tomato, & Lime🌐

Total time: 30 min
Servings: 2
Equipment: Stove
  • 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.

Sides

Apples and Peanut Butter🌐

Total time: 1 min
Servings: 2
  • 2 Apples, sliced
  • 8 tbsp. Creamy Peanut Butter
  • Dip the apples in the peanut butter. Enjoy!

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
To Serve
  • 1 tbsp. Heavy Whipping Cream, flavored with ginger
  • 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.
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Debug Logs 
06/07/2026: Building feast.
06/07/2026: 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, 10.5]
[Energy_KCalorie, 12435.35866201752]
Total nutrient targets TUL:
[Fatty_Acids_Total_Saturated, 155.55555555555554]
[Sodium_Na, 16.1]
[Energy_KCalorie, 15400]
06/07/2026: Returning on day feast.
------------ Breakfast ------------
Nutrient targets RDA for Breakfast:
[Sodium_Na, 3.31578947368421]
[Energy_KCalorie, 3926.9553669529005]
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, 2.763157894736842]
[Energy_KCalorie, 3272.462805794084]
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, 3.8684210526315788]
[Energy_KCalorie, 4581.447928111717]
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, 0.5526315789473684]
[Energy_KCalorie, 654.4925611588168]
Nutrient targets TUL for Sides:
[Fatty_Acids_Total_Saturated, 8.187134502923975]
[Sodium_Na, 0.8473684210526317]
[Energy_KCalorie, 810.5263157894736]