Egg, Bean, and Chorizo Tostada w/ Salsa Verde, Tostada Shells, Spiced Lentils, Boiling Kettle Water, Hot Oatmeal, Naked Salad Tunisienne, Pan-Fried Salmon, SAM Salad (Salmon, Avocado, Mango), Potato and Green Bean Salad, Digestive Slaw, Arugula and Prosciutto Salad, BPA-Banishing Fruit Salad, Cheese and Crackers, Sticky Teriyaki Aubergine, Tasty Chickpea Soup, Garlic Infused Olive Oil, Minty Courgette Linguine, Dal, Pasta w/ Sun-Dried Tomatoes, Italian Baked Rice, Digestive Apple Carrot Salad, Rice ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

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Shopping List

Prep

Tostada Shells🌐

Total time: 15 min
Servings: 2
Equipment: Oven
  • 2 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.

Boiling Kettle Water🌐

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

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. Cooking 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.

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.

Breakfast

Egg, Bean, and Chorizo Tostada w/ Salsa Verde🌐

Total time: 10 min
Servings: 2
Equipment: Stove
  • 2 Tostada Shells, 6"
  • 1 c. Refried Beans w/ Chorizo
  • 2 Eggs, fried
  • 1 Avocados, ripe but firm, peeled and sliced
  • 6 Cherry Tomatoes
  • 1/3 c. Salsa Verde
  • 1 tbsp. Cooking Oil
  • 1/8 tsp. Sea Salt & Black Pepper
  • While the tostadas cook, place refried beans into a small pot and heat on medium heat, stir occasionally.
  • Place another pan to medium. Place a generous amount of butter, olive oil or ghee into hot pan, allow to melt and swirl so bottom of pan is generously covered.
  • Crack eggs into pan and cook until the whites are firm but the eggs are runny, or to your liking.
  • While eggs cook, spread beans onto warm tortillas, slice avocado and tomatoes.
  • Top beans with eggs, add avocado slices, tomatoes and garnish with salsa verde.
  • Sprinkle with sea salt and pepper, serve!

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

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.

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 Mangos, peeled, pitted and chopped
  • 1 Avocados, peeled, pitted and chopped
  • 1/4 c. Mayonnaise
  • Add the salmon, mango and avocado into a bowl. Toss with mayo and serve.

Potato and Green Bean Salad🌐

Do not overcook the potatoes! To avoid overcooking check potatoes every few minutes. Time will depend on size of potatoes but usually it's between 8–12 minutes. If you happen to err on the side of under cooked potatoes, no worries! Instead of rinsing potatoes under cold water, simply cover colander with a clean dish towel and allow potatoes to steam in their own heat for 2–3 minutes, then rinse.
Total time: 20 min
Servings: 2
Equipment: Stove
  • 3/2 lb. New Potatoes, cut round potatoes into quarters, fingerlings in half
  • 1 c. Fresh Green Beans, trimmed and cut into 2” pieces
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/8 tsp. Sea Salt, to taste
  • 1/8 tsp. Black Pepper, to taste
  • 3 tbsp. Pine Nuts, toasted
  • Place 1 teaspoon salt in large pot of water and bring to a boil.
  • Use a knife to quarter 'new' or small yukon potatoes, or slice fingerlings in half. Carefully add potatoes to water and boil until a fork goes in fairly easily, but potatoes are still firm, 8–12 minutes.
  • When you can pierce potatoes with a fork fairly easily but potatoes are still firm, add asparagus to water and blanche for three minutes.
  • Pour into a colander and very quickly rinse with cold water to stop cooking process or you will end up with mushy potatoes.
  • Pour asparagus to potatoes into a bowl, lightly drizzle with olive oil, sprinkle with sea salt and pepper. Toss with pine nuts and serve.

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. Extra Virgin Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Toss all ingredients and serve.

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.

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

Sticky Teriyaki Aubergine🌐

From Jamie Oliver's 5 Ingredients
Total time: 20 min
Servings: 2
Equipment: Stove
  • 1 Eggplants, 14 oz
  • 4 Green Onions
  • 1 Fresh Red Chilies | Fresh Yellow Chilies
  • 3/4 oz. Unsalted Peanuts
  • 2 tbsp. Teriyaki Sauce
  • 1/4 tsp. Sea Salt & Black Pepper
  • 1 tbsp. Cooking 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.

Tasty Chickpea Soup🌐

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 35 min
Servings: 4
Equipment: Stove
  • 10 oz. Mixed Vegetables, onion, carrot and celery
  • 1 tsp. Mixed Spice, plus extra to serve
  • 30 oz. Canned Chickpeas
  • 28 oz. Canned Plum Tomatoes
  • 7 oz. Assorted Pastas, dried
  • Tip the mixed veg into a large, deep pan on a medium heat with 1 tablespoon of olive oil and the mixed spice. Cook for 10 minutes, or until golden, stirring regularly.
  • Tip in the chickpeas (juices and all), then scrunch in the tomatoes through clean hands, followed by 2 cans' worth of water and the pasta, snapping any bigger bits as you go. Bring to a boil, then reduce to a simmer and leave to blip away for 20 minutes, or until thickened and reduced, stirring and mashing occasionally, and adding splashes of water, if needed.
  • Season to perfection with sea salt and black pepper, and serve with a drizzle of extra virgin olive oil and an extra pinch of mixed spice, if you like.

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.

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.

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.

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.

Sides

Digestive Apple Carrot Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 2
  • 2 Green Apples, peeled and coarsely chopped
  • 1 c. Baby Carrots
  • 1/2 Lemons, juiced
  • Use a box grater or food processor to finely shred the apples and carrots.
  • Drizzle with lemon juice.

Rice🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Rice
  • 1 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.
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Debug Logs 
05/24/2025: Building feast.
05/24/2025: Old feast was not found.
05/24/2025: Returning no feast.
06/14/2026: Building feast.
06/14/2026: 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, 10.267967163284576]
[Energy_KCalorie, 12194.088085169045]
Total nutrient targets TUL:
[Fatty_Acids_Total_Saturated, 155.55555555555554]
[Sodium_Na, 16.1]
[Energy_KCalorie, 15400]
06/14/2026: Returning on day feast.
------------ Breakfast ------------
Nutrient targets RDA for Breakfast:
[Sodium_Na, 3.2425159463003923]
[Energy_KCalorie, 3850.7646584744352]
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, 2.7020966219169935]
[Energy_KCalorie, 3208.970548728696]
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, 3.7829352706837907]
[Energy_KCalorie, 4492.558768220174]
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, 0.5404193243833987]
[Energy_KCalorie, 641.7941097457392]
Nutrient targets TUL for Sides:
[Fatty_Acids_Total_Saturated, 8.187134502923975]
[Sodium_Na, 0.8473684210526317]
[Energy_KCalorie, 810.5263157894736]