Curry Scramble, Baked Banana Porridge, Spiced Lentils, Cheese and Crackers, Red, White & Green Salad, Everything Seasoning, Microgreens Salad, Digestive Slaw, Pasta w/ Fresh Pesto, Israeli Chopped Vegetable Salad, Tahini Carrot Slaw, Hoisin Bok Choy Rice, Lemon and Parmesan Capellini, Tomato and Mozzarella Toasts, Chili Oil, Eggplant Penne Arrabbiata, Cooked Quinoa, Quinoa Tabouli, Baked Saffron Rice, Boiling Kettle Water, Spiced Kale Chips, Roasted Vegetables, Steamed Asparagus ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌   ͏ ‌  

Weekly Feast

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

Shopping List

Prep

Everything Seasoning🌐

aka: Everything (but the) Bagel Seasoning.
Total time: 5 min
Servings: 2 oz.
  • 2 tsp. Light Sesame Seeds
  • 1 tsp. Dark Sesame Seeds
  • 1/2 tsp. Flaky Sea Salt | Coarse Sea Salt
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • In a small bowl, mix all of the ingredients together.
  • Store in an airtight container.

Chili Oil🌐

Total time: 0 min
Servings: 2 fl oz.
Equipment: Stove
  • 6 Fresh Mixed-Color Chilies
  • 1/4 c. Cooking Oil
  • To make a quick chili oil, halve and seed the chilies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chilies to confit.
  • Carefully scoop the soft chilies into the jar, then spoon in the oil.

Cooked Quinoa🌐

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

Boiling Kettle Water🌐

Total time: 5 min
Servings: 3 c.
Equipment: Stove
  • 3 c. Water
  • Boil the water in a kettle.

Breakfast

Curry Scramble🌐

Total time: 15 min
Servings: 2
Equipment: Stove
  • 8 Eggs
  • 1/4 c. Skim Milk
  • 1/2 tsp. Curry Powder
  • 1/8 tsp. Cardamom, ground
  • 2 c. Red Tomatoes, sliced or chopped
  • In a large bowl, whisk eggs, milk, curry powder, salt, pepper and, if desired, cardamom until blended.
  • Place a lightly greased large nonstick skillet over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Serve with tomatoes.

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.

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

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.

Red, White & Green Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 2
  • 1/2 c. Cherry Tomatoes, cut in half
  • 1/2 Red Bell Peppers
  • 1/4 Red Onions, finely chopped
  • 1 Cucumbers, peeled and diced
  • 2 c. Cauliflower, chopped
  • 1 tbsp. Fresh Parsley, finely chopped
  • 1/4 c. Broccoli Sprouts, chopped
  • 1 Lemons, juiced
  • 2 tbsp. Cooking Oil
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • In a large bowl, add the cherry tomatoes through the broccoli sprouts.
  • Mix the lemon juice and olive oil together and add to the bowl of veggies.
  • Season to taste with salt and pepper.
  • Enjoy fresh or chilled.

Microgreens Salad🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 35 min
Servings: 2
Equipment: Stove
  • 3 tbsp. Everything Seasoning
  • 1/2 c. Balsamic Vinegar
  • 1/4 c. Honey | Maple Syrup
  • 4 c. Romaine Lettuce, chopped
  • 1 c. Microgreens, of your choice
  • 1 c. Cherry Tomatoes, chopped
  • 2 tbsp. Fresh Basil Leaves, sliced thin
  • 1 Lemons, juiced
  • 1 tbsp. Extra Virgin Olive Oil
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • To a small saucepan, add balsamic vinegar and honey (or maple syrup), turn the heat to medium, and bring to a simmer.
  • Once bubbling, reduce heat to medium-low and simmer until the mixture is reduced by half, about 10 minutes. Remove from heat and set aside to cool.
  • In a large bowl, add the next 4 ingredients (romaine lettuce through basil).
  • In a separate bowl, combine the lemon juice and extra virgin olive oil. Toss into the salad and add Everything Seasoning, salt and pepper. Mix well.

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.

Pasta w/ Fresh Pesto🌐

Total time: 16 min
Servings: 2
Equipment: Stove
  • 8 oz. Fusilli Pasta
  • 6 oz. Pesto
Garnish
  • 2 tbsp. Fresh Basil Leaves
  • 2 tbsp. Parmesan Cheese
  • 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.

Israeli Chopped Vegetable Salad🌐

This salad lends itself to endless variety: add olives, diced potatoes or beetroot (beet), omit the chili, or vary the herbs.
Total time: 12 min
Servings: 4
  • 3 Mixed-Color Bell Peppers, seeded
  • 1 Large Carrots
  • 1 Cucumbers
  • 6 Red Tomatoes
Seasoning
  • 1 Fresh Red Chilies, chopped
  • 1/8 tsp. Salt & Black Pepper
  • 3 Garlic Cloves, finely chopped
  • 3 Green Onions, thinly sliced
  • 2 tbsp. Fresh Cilantro, chopped
  • 2 tbsp. Fresh Dill
  • 2 tbsp. Fresh Mint Leaves
  • 2 tbsp. Fresh Parsley
Dressing
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 Lemons | Limes, juiced
  • Using a sharp knife, finely dice the red, green and yellow peppers, carrot, cucumber and tomatoes and place them in a large mixing bowl.
  • Sprinkle the chopped fresh chilli over the salad and season with salt and pepper, if you like.
  • Sprinkle the garlic, spring onions, olive oil, and lemon juice over the salad. Chill before serving, sprinkled with the chopped dill, coriander, parsley, and mint leaves.

Tahini Carrot Slaw🌐

From Jamie Oliver's 5 Ingredients
Total time: 20 min
Servings: 2
Equipment: Stove & Mortar & Pestle
  • 1 tbsp. Raw Mixed Seeds
  • 1/2 Garlic Cloves
  • 1/2 Lemons
  • 4 oz. Large Mixed-Color Carrots
  • 1 Apples
  • 1/8 tsp. Salt & Black Pepper
  • Toast the seeds in a dry non-stick frying pan on a medium heat until lightly golden, tossing regularly, then remove.
  • Put three-quarters of the seeds into a pestle and mortar with a pinch of sea salt, and pound until fairly fine. Peel and add the garlic, then smash to a paste. Squeeze in the lemon juice, then muddle in 1 tablespoon of extra virgin olive oil and a tiny drebble of red wine vinegar to make a delicious tahini-style dressing.
  • Wash the carrots, then finely slice into matchsticks with a good knife or using the julienne cutter on a mandolin (use the guard!). Core and slice the apples the same way, then toss both with the tahini dressing. Taste, season to perfection with salt and black pepper, then scatter over the remaining seeds.

Dinner

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.

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.

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.

Eggplant Penne Arrabbiata🌐

From Jamie Oliver's 5 Ingredients
Total time: 28 min
Servings: 4
Equipment: Stove
  • 2 tbsp. Chili Oil
  • 2 Eggplants, 1 lb total
  • 10 oz. Whole-Wheat Penne Pasta
  • 4 Garlic Cloves
  • 14 oz. Plum Tomatoes
  • Put a pan of boiling salted water on for the pasta. Halve the eggplants lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water to boil.
  • Chop the eggplant into 1¼-inch chunks, add to a pan with the chili oil and a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
  • Cook the pasta according to the package instructions while you peel and finely slice the garlic, then fry with the eggplant for 2 minutes.
  • Pour in the tomatoes, breaking them up with a wooden spoon, and half a can's worth of water. Add some chilies from your chili oil to the sauce and simmer until the pasta is ready, then taste and season to perfection.
  • Drain the pasta, reserving a cupful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.

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.

Sides

Baked Saffron Rice🌐

From Jamie Oliver's 5 Ingredients
Total time: 26 min
Servings: 4
Equipment: Oven & Stove
  • 5/2 c. Boiling Kettle Water
  • 1 tbsp. Boiling Kettle Water
  • 2 Red Onions
  • 1/2 tsp. Saffron
  • 4 tbsp. Regular Yogurt
  • 4 tbsp. Sun-Dried Tomato Paste
  • 4/3 c. White Basmati Rice
  • 2 tbsp. Cooking Oil, divided
  • 1/8 tsp. Sea Salt & Black Pepper
  • Preheat the oven to 400°F.
  • Peel and finely chop the red onions. Place a 10×12-inch roasting pan on a high heat on the stove, pour in 1 tablespoon of olive oil, add the onions, and fry for 4 minutes, or until soft and sweet, stirring regularly.
  • Meanwhile, place half the saffron in 2½ cups of boiling kettle water. In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yogurt and put aside.
  • Stir the tomato paste, rice, and a pinch of sea salt and black pepper into the onion pan, then pour in the saffron water and bring to a boil.
  • Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully, and is golden and crisp on top.
  • Spoon the saffron yogurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.

Spiced Kale Chips🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 15 min
Servings: 2
Equipment: Oven
  • 1 c. Fresh Kale, chopped small
  • 1 tsp. Coconut Oil
  • 1 tsp. Garlic Powder
  • 1/8 tsp. Sea Salt & Black Pepper, to taste
  • Preheat oven to 300°F.
  • Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, add all ingredients and mix well to coat leaves evenly.
  • Place kale onto a prepared baking sheet, and spread out evenly.
  • Bake for 10–12 minutes, or until the leaves are slightly crispy.
  • Serve immediately.

Roasted Vegetables🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 45 min
Servings: 6
Equipment: Oven
  • 4 c. Mixed Roasting Vegetables, such as peppers, mushrooms, broccoli, onion
  • 1 tbsp. Cooking Oil
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1/8 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.

Steamed Asparagus🌐

Total time: 10 min
Servings: 4 oz.
Equipment: Stove
  • 1/2 c. Asparagus Spears
  • Bring a pot of water to a boil. Trim off the woody ends of the asparagus.
  • Set a steaming basket above the boiling water and lay the asparagus in the basket. Cover the pot and steaming basket with a lid. Steam for 7 minutes.
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Debug Logs 
07/20/2026: Building feast.
07/20/2026: Old feast was found.
07/20/2026: Returning old feast.
07/01/2026: Building feast.
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07/19/2026: Building feast.
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06/21/2026: Building feast.
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06/28/2026: Building feast.
06/28/2026: 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, 10.470315216947137]
[Energy_KCalorie, 12214.763032962448]
Total nutrient targets TUL:
[Fatty_Acids_Total_Saturated, 155.55555555555554]
[Sodium_Na, 16.1]
[Energy_KCalorie, 15400]
06/28/2026: Returning on day feast.
------------ Breakfast ------------
Nutrient targets RDA for Breakfast:
[Sodium_Na, 3.306415331667517]
[Energy_KCalorie, 3857.2935893565623]
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, 2.7553461097229306]
[Energy_KCalorie, 3214.411324463802]
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, 3.8574845536121027]
[Energy_KCalorie, 4500.175854249323]
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, 0.5510692219445861]
[Energy_KCalorie, 642.8822648927604]
Nutrient targets TUL for Sides:
[Fatty_Acids_Total_Saturated, 8.187134502923975]
[Sodium_Na, 0.8473684210526317]
[Energy_KCalorie, 810.5263157894736]