Over-Hard Eggs, First Watch BLTE, Spiced Lentils, Boiling Kettle Water, Hot Oatmeal, Moroccan-Style Vegetable Salad, Everyday Dressing, Katy's Greek Salad, Naked Salad Tunisienne, Spiced Lentils & Rice, Chickpea and Turmeric Rice Bowls, Dal, Pan-Fried Haddock, Garlic Parmesan Asparagus, Sauteed Green Beans, Roasted Broccoli ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

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

Shopping List

Prep

Over-Hard Eggs🌐

From the First Watch cookbook.
Total time: 7 min
Servings: 2
Equipment: Stove
  • 2 Eggs
  • Crack 2 eggs into a cup. That allows you to make sure you don't break the yolks and to pick out any shell. Carefully pour eggs into a buttered, nonstick, non-heated pan. Turn heat on to medium.
  • Once the eggs are in the pan, break the yolks and cook until the entire egg is solid throughout. Do not disturb or move the egg around while cooking, as this will result in a scrambled egg. Once cooked through, flip and cook for an additional 3 minutes.

Boiling Kettle Water🌐

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

Everyday Dressing🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 4 oz.
  • 2 tbsp. Cooking Oil
  • 4 Lemons, juiced
  • 2 tbsp. Dried Basil
  • In a small bowl, combine all ingredients.

Breakfast

First Watch BLTE🌐

From the First Watch cookbook.
Total time: 20 min
Servings: 2
  • 2 Over-Hard Eggs
  • 1 tbsp. Mayonnaise
  • 2 Slices of Whole-Grain Bread
  • 3 Smoked Bacon Slices, cooked
  • 2 oz. Slices of Monterey Jack Cheese
  • 2 oz. Tomatoes, sliced
  • 1 c. Spring Mix
  • Spread mayonnaise evenly on each slice of bread.
  • Place bacon on one slice of bread; top with eggs and 1 slice of cheese on top of the eggs.
  • On the other slice of bread, place tomato slices and the other slice of cheese on top of the tomato.
  • Add spring mix to the bacon-egg side, then close the sandwich.
  • Serve with lemon-dressed greens.

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.

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!

Lunch

Moroccan-Style Vegetable Salad🌐

Total time: 12 min
Servings: 4
  • 2 Potatoes, boiled, sliced
  • 1 Cucumbers, thinly sliced
  • 3 Mixed-Color Bell Peppers, seeded and thinly sliced
  • 8/3 c. Black Olives
Seasoning
  • 1 Fresh Red Chilies, chopped
  • 1/8 tsp. Salt
Dressing
  • 4 Garlic Cloves, chopped
  • 3 Green Onions, sliced
  • 4 tsp. Extra Virgin Olive Oil
  • 1 tsp. White Wine Vinegar
  • 1 Lemons, juiced, to taste
  • 1 tbsp. Fresh Mint Leaves, chopped
  • 1 tbsp. Fresh Cilantro, chopped
  • Arrange the cucumber, potato and pepper slices and the pitted olives on a serving plate or in a dish.
  • Sprinkle the chopped fresh chilli over the salad and season with salt, if you like. (Olives tend to be very salty.)
  • Sprinkle the garlic, spring onions, olive oil, white wine vinegar and lemon juice over the salad. Chill before serving, sprinkled with the chopped mint leaves and coriander leaves.

Katy's Greek Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 12 min
Servings: 2
  • 1/4 c. Everyday Dressing
  • 1 c. Kalamata Olives
  • 1 Cucumbers
  • 1 Avocados
  • 2 Tomatoes
  • 1 Green Bell Peppers
  • 1/2 Red Onions
  • Dice the cucumber, avocado, tomatoes, green pepper and red onion. Mix together.
  • Serve with the Everyday Dressing.

Naked Salad Tunisienne🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 18 min
Servings: 4
  • 1 Small Red Onions
  • 2 Fresh Plum Tomatoes
  • 1 Green Apples
  • 1 English Cucumbers
  • 1 oz. Fresh Mint Leaves
  • 3 tsp. Extra Virgin Olive Oil
  • 2 tsp. Red Wine Vinegar
  • 1/8 tsp. Sea Salt & Black Pepper
  • Peel the onion, quarter and seed the tomatoes, core the apple and trim the cucumber, then take care to very finely dice everything.
  • Pick the baby mint leaves and reserve for garnish, then very finely chop the rest, discarding the stems.
  • Dress everything with 3 teaspoons of extra virgin olive oil and 2 teaspoons of red wine vinegar, then season to perfection with sea salt and black pepper and scatter over the reserved mint leaves. Great served with warm flatbreads.

Dinner

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.

Chickpea and Turmeric Rice Bowls🌐

Total time: 70 min
Servings: 4
Equipment: Stove
  • 1/2 Red Onions
  • 1/2 c. Apple Cider Vinegar
  • 2 tsp. Cooking Oil
  • 1 c. Brown Rice
  • 7/4 tsp. Turmeric Powder
  • 1 tsp. Ground Cumin
  • 2 Bay Leaves
  • 1/4 c. Tahini (Sesame Seed Paste)
  • 4 c. Fresh Spinach
  • 2 c. Canned Chickpeas
  • Peel and thinly slice onion. In a small bowl, whisk together apple cider vinegar, sugar (optional), and a pinch of salt. Add onion and set aside to pickle.
  • Heat coconut oil in a pot over medium-low heat. Add rice and roast 2 minutes. Add turmeric, cumin, bay leaf, and a pinch of salt. Toast 30 seconds more, then add 2⅔ cups water. Cover and simmer until rice is tender, 20–30 minutes.
  • Meanwhile, in a small bowl, whisk together tahini and an equal amount of water. Season with salt and pepper to taste.
  • When rice is done, remove bay leaves and add spinach. Cover and let steam until spinach is wilted. Divide into bowls.
  • Top bowls with drained chickpeas and pickled onions. Drizzle with tahini.

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.

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.

Sides

Garlic Parmesan Asparagus🌐

Total time: 10 min
Servings: 2
Equipment: Stove
  • 1 c. Asparagus Spears, trimmed
  • 1 Garlic Cloves, minced
  • 1 tbsp. Butter, melted
  • 1 tbsp. Parmesan Cheese, grated
  • In a large skillet, bring ½-inch water to a boil over medium heat.
  • Add asparagus and garlic; cook, covered, until asparagus is crisp-tender, 3–5 minutes; drain.
  • Toss asparagus with butter and cheese. Serve.

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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