All recipes are for 2 people for the whole week. This took me 3 hours to make.
Sprouted lentils took me 4 days.

Breakfast – 3 days Oatmeal w/ Hemp Seeds, Raisins w/ a pinch of Cinnamon

Breakfast – 2 days Egg White Omelettes w/ Onion & Spinach

Lunch – 3 days Low Carb Zucchini Lasagna
Idea inspired by Marg from

2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
4 cups sliced baby bella mushrooms
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour


Lunch: 3 days Healthy Vegetarian Stuffed Peppers

6 red bell peppers
1 can cannellini beans
1 package Vegan Stuffing from Whole Foods
1 ripe vine tomato (sliced and halved)
2 cups baby bella mushrooms (sliced)
5 leaves of fresh basil (chopped)
1/4 teaspoon rosemary (fresh if possible)
1/4 teaspoon thyme (fresh if possible)
1 cup mozzarella cheese (shredded)
1/2 cup onions (diced)
2 cloves garlic (pressed)
salt (to taste)
pepper (to taste)

Prepare the stuffing according to the directions. Turn on the oven 350 degrees and cut the bell peppers in quarters. While cooking the stuffing, in another pan cook the mushrooms until most of the water is gone, then add in the onions followed by garlic. After 4 minutes add in salt, pepper, basil, rosemary, thyme and rinsed cannellini beans. Once oven is preheat, prepare a oil sheet rack and place the lightly sprayed bell pepper quarters in the oven for 8 minutes. Mix the stuffing with the beans and mushroom mixture. Once the bell peppers are done, take out the sheet rack and stuff the peppers with the beans and mushroom mixture. Add on the tomato slices, along with the mozzarella cheese and cover with the entire sheet rack with aluminum foil, creating a tent. Place back in oven for another 10 minutes. Serve with a little bit of fresh parmesan cheese, chiffonade basil leaves and crushed red pepper (if you want).


Dinner: 5 days Kale, Spinach and Spring Mix Salad with Sprouted Lentils Salad

1/2 cup coriander
3 carrots (sliced)
1 medium red onion (diced)
1 red or orange bell pepper (diced)
3-4 c. sprouted lentils, measured after sprouting
2-3 oz. feta cheese (cubed, optional)
1/2 cup green peas (fresh or frozen cooked)
1/2 cup sliced black olives
1/4 cup sunflower seeds
1/4 cup walnuts (crushed)
Greek Dressing – this week I like this homemade greek dressing recipe