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STEP ONE: ROAST SPAGHETTI SQUASH
Ingredients
- 1 medium spaghetti squash
- 1 Tbsp avocado oil
Instructions
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Preheat oven to 375 degrees F.
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Using a sharp chef's knife, cut spaghetti squash in half lengthwise. Using a spoon, scoop out seeds. Place on a baking sheet. Drizzle 1 Tbsp avocado oil on top and season with a dash of sea salt and fresh ground pepper. If it's super hard to cut into your squash, bake the squash whole for around 15-20 minutes first to allow it to soften a little. Then try to cut into it (be careful - hot!). Don't forget to scoop out seeds before putting it back into the oven. Roast for 1 hour.
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When spaghetti squash is finished cooking, scrape the insides with a fork to make "spaghetti". Scoop squash spaghetti and put into a food container.
Recipe Notes
- Store in fridge for Dinner Day One and Dinner Day Five.
STEP TWO: ROAST SWEET POTATO
Ingredients
- 1 organic sweet potato
- 1 Tbsp avocado oil
- dash or two Himalayan sea salt
Instructions
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Preheat oven to 400F.
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Scrub sweet potato skin well. Cut into ½-inch cubes. Put cubes on baking sheet. Top with avocado oil and sea salt. Stir to combine well. Spread cubes across baking sheet in one layer. Roast for 25-30 minutes, until golden brown.
Recipe Notes
Roast sweet potatoes with cauliflower.
STEP THREE: ROAST BEETS
Ingredients
- 1 bunch beets with leaves (keep one beetroot raw for smoothie)
Instructions
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Preheat oven to 350F.
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Trim beet leaves off, leaving a 1-inch stem on the root. Reserve beet leaves for Day 4 dinner. Scrub the beetroots well. Put beet roots (except one beetroot for smoothie) in a baking dish. Add ¼ cup of water to the bottom of the dish. Cover baking dish with foil.
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Roast for around 1 hour, depending on size of your beets. Check after 50 minutes. When finished cooking, the beets should be tender and you should be able to easily pierce the beet with a fork. Allow to cool enough to handle. Once cooled, the beet skins should easily come off using just a butter knife and fork. Cut beets into ¼ - inch cubes.
Recipe Notes
- Roast beets with spaghetti squash and sweet potato at 375F.
STEP FOUR: MAKE SALAD DRESSINGS
Shortcut option: Make only two of these dressings. Substitute as desired.
poppy seed dressing
Ingredients
- 4 Tbsp extra virgin olive oil
- ½ lemon juiced
- 1 Tbsp Dijon mustard
- 1 Tbsp honey
- 2 Tbsp poppy seeds
- sea salt and fresh black pepper to taste
Instructions
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Make dressing by combining all ingredients in a mason jar. Shake well.
raw apple cider vinaigrette
Ingredients
- ¼ cup raw apple cider vinegar
- 1 tsp Dijon mustard
- 1/3 cup cold pressed extra virgin olive oil
- sea salt and fresh black pepper to taste
Instructions
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Combine all ingredients in a mason jar. Shake to combine well.
Tahini Turmeric Dressing
Ingredients
- ¼ cup tahini
- 2 Tbsp fresh lemon juice
- 1 Tbsp water
- 1 Tbsp extra virgin olive oil
- ½ clove garlic crushed
- dash sea salt
- ¼ tsp turmeric
Instructions
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Combine all ingredients in a mason jar. Whisk to combine well. Add water, as needed to achieve desired consistency.
STEP FIVE:Â COOK QUINOA
Ingredients
- 1 cup quinoa
- 2 cups water
Instructions
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In a fine mesh strainer, rinse quinoa well. This removes saponin, a natural insect repellent coating. In a small pot, put quinoa and water. Bring to a boil. Reduce heat to low and simmer covered for 15 min.
STEP SIX:Â ROAST CHERRY TOMATOES
Ingredients
- 1 pint cherry tomatoes
- 1 Tbsp avocado oil
- dash coconut sugar optional
- dash sea salt
Instructions
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Preheat oven to 350 degrees F.*
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Line a baking sheet with parchment paper (this makes clean up way easier). Put halved cherry tomatoes on baking sheet. Drizzle with 1 Tbsp avocado oil, coconut sugar and sea salt. Mix well. Spread tomatoes across sheet in one layer and roast for 45 minutes.
Recipe Notes
- Roast cherry tomatoes with chickpeas at 350F.
- Put in sealed food container with any excess oil and store in fridge.
STEP SEVEN: ROAST CHICKPEAS
Ingredients
- 1 can BPA-free can of organic chickpeas drained and rinsed
- ¾ tsp sweet paprika
- ¾ tsp smoked paprika
- 1 lemon zested
- 1 ¼ tsp dried thyme
- 1 ½ Tbsp avocado oil
Instructions
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Preheat oven to 350F.
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Dry chickpeas with a kitchen towel. This allows them to crisp up! Spread chickpeas across a baking sheet in one layer. Roast for 10 minutes.
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In the meantime, put spices, lemon zest and avocado oil in a medium bowl. After 10 minutes in the oven, toss chickpeas with spice mixture. Put back on baking tray and spread in one layer. Roast for another 3-5 minutes. Store in a mason jar or sealed container.
Recipe Notes
- Reserve ¼ cup for Lunch Day 1 and snack on the remaining 1 ½ cups throughout the week.
STEP EIGHT: COOK LENTILS
Ingredients
- 1/2 cup French, green or black lentils
- 4 cups water or enough to submerge lentils by a couple inches
Instructions
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Rinse lentils well in a fine mesh strainer.
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In a pot, put lentils and water. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Drain well.
Recipe Notes
- Store in fridge for Day X Lunch and Day XII Dinner.
STEP NINE: MAKE RAW CHIA OATS
Ingredients
- 2 Tbsp chia seeds
- 1 cup rolled oats
- 2 cups unsweetened almond milk
- sweetener of choice to taste (optional – maple syrup, honey, coconut sugar, stevia)
- your favorite berries
Instructions
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Place chia seeds and oats in a container. Pour almond milk and sweetener, if using, over mixture and stir to combine, making sure to break up any clumps of chia seeds. Cover and refrigerate at least 6 hours or overnight so the mixture has time to thicken. Stir before serving.
Recipe Notes
Divide into two mason jars to make this an easy on-the-go breakfast.