Step-by-Step

1. Combine the Lentils and water in the pot of an Instant Pot. Seal the valve, set the pressure to “high” and cook for one minute.

2. Make your Marinade for the Lentils. Chop the sun-dried tomatoes if they’re larger than ½”. Combine the tomatoes with the remaining marinade ingredients in a medium bowl and stir well. Set aside.

When the lentils are done, use QPR to release the pressure.

3. Drain Lentils immediately and give them a quick rinse under cool water to stop the cooking process. Place half in with the Marinade. Reserve the other half for Day 5.

4. Put all the Yellow Rice ingredients in the Instant Pot and stir. Secure the lid and turn the knob to “sealing.”

5. Cook on high pressure for 2 minutes and release the pressure using the quick release. Fluff the Rice with a large fork (spatulas make the rice gummy) and serve warm.

6. Prepare your Greek Vegetable Salad. Slice cucumber and onions and halve tomatoes. Place in a large bowl. Chop any additional vegetables if not finished. Combine the dry Greek dressing mix in a mug:

• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp onion powder

Add 2 Tbsp dry Greek Dressing Mix to the vegetables with 2 Tbsp red wine vinegar, 1 Tbsp olive oil, and, if desired, feta. Mix well and set aside until serving dinner.

Step-by-Step 

1. Preheat oven to 450F.

2. In a small saucepan, bring 1 cup of water to boil on the stovetop. Wash, trim and cut green beans as needed. Add to a steamer basket in your saucepan (or set a metal colander on the saucepan), cover and cook for 5-8 minutes, until crisp tender.

3. Start the Biscuits by combining the flour, baking powder and salt in a large bowl.
Cut in the butter with a pastry blender or your hands, taking care not to melt the butter or create a paste. The mixture should resemble coarse breadcrumbs.

4. Add 1 cup of milk and combine until the flour is moistened. Knead the dough into a ball. If additional milk is needed, add just 2 Tbsp at a time, kneading thoroughly after each addition. Note: The dough should be dry enough to handle easily without sticking, and when you’re done kneading, the bowl should be fairly clean.

• For drop biscuits: Pull off a golf ball-sized portion and form into a ball. Press down slightly and place the biscuits on a large cookie sheet, 1″ apart.
• For rolled biscuits: Roll out the dough into a rectangle, approximately 1/2″ thick. Cut into equal pieces and place on a large cookie sheet, 1″ apart.

5. Bake Biscuits for 8 minutes. Roate the pan 180 degrees and bake for another two minutes, if needed. The biscuits should be light golden brown on the bottom, and barely browning on top.

6. Prepare the Salad Dressing by combining the dressing ingredients in a jar:

• 4 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 1–2 Tbsp Dijon mustard
• 1 tsp honey or maple syrup (optional)

Shake well.

7. Chop your walnuts and kale. Remove stems and chop kale into bite sized pieces. Place chopped kale into a large bowl and pour the dressing over the kale. Using your hands, massage the dressing into the kale for 1-2 minutes.

Your green beans should be done by now. Remove from heat and rinse under cool water to stop the cooking process.

8. Top with the 2 cups shredded chicken (already prepared; optional), 1 cup blueberries, 1 cup chopped walnuts, 1 cup green beans, and, if desired, feta, and toss gently to combine.

9. Serve with warm biscuits.

Step-by-Step

1. Combine the Rice, stock, water, and salt in an Instant Pot. Cook on high pressure for 4 minutes.

2. Steam your Frozen Vegetables. Boil water on high, and once it’s boiling, add and cover for 3-5 minutes depending on desired doneness. Set a timer!

3. Melt 3 Tbsp butter in a large skillet over medium heat.

4. Dice and add the onions and mushrooms to the skillet as you chop. Season with salt + pepper. Continue to cook until onions are looking translucent.

When the Rice is done, release the pressure using Quick Pressure Release. Fluff the rice with a large fork.

Reserve 4 cups of the White Rice for Day 5.

5. Add 2-3 cups of loosely packed spinach and 1 lb shredded chicken.

6. Continue to stir while adding 1 tsp cinnamon, ½ tsp garlic powder, ¼ cup sunflower seeds, ½ cup dried cranberries, salt + pepper. Stir well. Fold in cooked rice.

7. Serve with Steamed Vegetables on the side.

Step-by-Step

1. Boil 4 cups stock on high.

2. Dice and immediately add to the pot: 1/2 onion, 1 clove minced garlic, 1 bell pepper, 2 carrots, 2 ribs of celery, 1 cup tomatoes, 1 cup green beans, 1 tsp salt, and 1 tsp pepper.

3. When the pot reaches a boil, reduce to a simmer.

4.  Add 1 Tbsp tomato paste, 1 Tbsp dried parsley, 1 Tbsp dried oregano, and 1 Tbsp dried basil. Then, cover the pot, and set a timer to stir every 10 minutes.

5. Reheat Rice over medium heat on the stovetop or in the microwave with ¼ cup of water.

6.  Add the reserved Lentils at the 20 minute mark, let warm through as the soup continues to simmer. This is a thick soup, but there should be about 1/2″ liquid covering the vegetables at all times, so add additional stock or water as needed.

7. Serve soup hot with rice.