Chicken Sesame Noodle SaladIngredients:For the salad:5-6 cups baby kale or spinach4 ounces brown rice noodles3 large carrots, cut into small, thin pieces3 bell peppers, cut into small, thin pieces1 lb. boneless skinless chicken breasts½ cup cashews or peanuts1 cup packed cilantro leaves, chopped4 green onions, green parts only, choppedFor the dressing:2 large cloves garlic, peeled¼ cup natural peanut butter? cup soy sauce¼ cup white distilled vinegar2 tablespoons honey1 tablespoon ginger, minceda few squeezes of lime juice½ cup coconut oil2 tablespoons water2 tablespoons sesame oilInstructions:In a bowl with cold water, soak the noodles. Preheat the oven to 400 degrees. In a food processor, mix the dressing ingredients apart from the peanut butter.To marinate it, add the chicken in a plastic bag and add ¼ to ½ cup of the dressing for about 15-30 minutes. In the food processor, add the peanut butter, and pulse.Mix all the vegetables in a bowl. Bake the marinated chicken for 20 minutes leave it aside for 10 minutes and then pour the vegetable mixture.Then, drain the noodles, and cook them in a skillet over medium-high heat. Add some oil, a bit of the dressing, and toss them around while soft. Add some water if needed. In the end, garnish with cilantro and crushed peanuts.Curried Beets GreensIngredients:1 bunch beet greens1/2 small onion, finely chopped1/4 cup stems, finely chopped1 tablespoon coconut oil3 cloves garlic1/2 teaspoon turmeric1/2 teaspoon chili powder1/2 serrano chili1/4 semolina1 cup water1/2 teaspoon ground cumin1 tablespoon lemon juicepinch of salt (or to taste)Instructions:Over medium heat, heat the oil in a skillet, and add the beet stems, garlic, chili, and onions. Cook them until the onions become transparent. Next, add the semolina and cook for 3 minutes.Add the cumin, chili powder, and turmeric, and then the beet greens, salt, and water. Cover the pan and cook for 5 minutes. Cook for 5 more with the pan uncovered, and stir frequently. In the end, sprinkle with lemon juice.Breakfast: Apple and Almond Butter OatsSnack: 1 bananaLunch: Green Goddess BowlSnack: a handful of almondsDinner: Kale pesto zucchini noodlesApple and Almond Butter OatsIngredients:1 cup grated green apple1/3 cup raw almond butter2 cups oats1 ½ cups coconut milka dash of cinnamonInstructions:Mix the coconut milk, oats, and almond butter in a bowl. Add the apple, and transfer the mixture to a mason jar. Close with a lid and leave it in the fridge. In the morning, garnish with cinnamon and enjoy.Green Goddess BowlIngredients for avocado cumin dressing:1 avocado1 tablespoon cumin powderdash cayenne pepper¼ teaspoon sea salt2 limes, fresh squeezed1 cup filtered water1 tablespoon extra virgin olive oilOptional: ¼ teaspoon smoked paprikaIngredients for Tahini Lemon Dressing:¼ cup tahini½ lemon, fresh squeezed½ cup filtered water1 clove minced garlic1 tablespoon extra virgin olive oil¾ teaspoon sea saltBlack pepper to tasteIngredients for the salad:½ zucchini, spiralized½ cup kelp noodles, soaked and drained3 cups kale, chopped½ cup broccoli florets, chopped1/3 cup cherry tomatoes, halved2 tablespoons hemp seedsInstructions:Steam the broccoli and kale lightly and set them aside. Then, mix the kelp noodles and the zucchini noodles, and pour a generous serving of smoked avocado cumin dressing.Add some cherry tomatoes. Toss once more, and then plate the steamed vegetables. Drizzle with lemon tahini dressing, and then add the tomatoes and noodles on top. Sprinkle with hemp seeds.Kale Pesto Zucchini NoodlesIngredients:1 zucchini noodles (spiralized)1?2 cup walnuts2 limes, freshly squeezed1 bunch kale2 cups fresh basil1?4 cup extra virgin olive oilSea salt and pepperOptional: sliced asparagus, spinach leaves, and tomatoInstructions:Soak the walnuts the night before. The next morning, mix all the ingredients in a blender until you get a smooth mixture, and just add the zucchini noodles.Day 5Breakfast: Power smoothieSnack: an avocadoLunch: Quinoa burrito bowlSnack: A handful datesDinner: Wild rice mushroom and almond risottoPower SmoothieIngredients:2 cups fresh spinach1 cup frozen mixed berries2 tablespoons raw almond butter2 cups homemade almond milk1 frozen banana1 tablespoon coconut oil½ teaspoon cinnamonInstructions:In a blender, mix the almond milk and the spinach, and then add the other ingredients. Blend once more and enjoy it.Quinoa Burrito BowlIngredients:1 cup quinoa4 green onions. sliced2 15-oz cans of black or adzuki beans4 garlic cloves, minced2 limes, fresh juiced2 avocados, sliced1 heaping teaspoon cumina small handful of cilantro, choppedInstructions:Cook the quinoa, and in a large skillet, heat the beans over low heat. Add the lime juice, cumin, garlic, and onions, and cook for 10-15 minutes. Add the fresh cilantro and avocado on top.Wild Rice Mushroom RisottoIngredients:1.5 cups uncooked wild rice2 cups vegetable broth½ cup sliced green onions1 Tablespoon extra virgin olive oil½ cup raw pecan halves1.5 cups chopped celery½ of a yellow onion; chopped4 medium white whole mushrooms; sliced2 garlic cloves, mincedSalt and pepper to tasteInstructions:In a medium pan, sauté the mushrooms, onion, garlic, and a cup of celery, stir and cook until the celery and onion are tender. Add the broth and wild rice, and boil.Lower the heat, simmer, cover the pan, and cook for an hour. Stir at the 30-minute mark. Remove the rice from heat when finished, remove the lid, and add the green onions, and ½ cup chopped celery.Next, set the oven to 350F and line a baking sheet with parchment paper. Then, spread out the pecans and toast for 8-10 minutes, flipping half way through. When they are done, chop the pecans and add them to the risotto.Day 6Breakfast: Chia breakfast puddingSnack: ½ cup blueberriesLunch: Miso soup with fermented tofuSnack: a handful of macadamia nutsDinner: Roasted root vegetables with 4 oz salmonChia Breakfast PuddingIngredients:1 cup coconut milk4 tablespoons of chia seeds½ teaspoon vanilla extract¼ cup chopped nuts (almonds, cashews or hazelnuts)½ teaspoon cinnamon1 tablespoon unsweetened shredded coconut flakesInstructions:In a mason jar, mix the milk and chia seeds, add the cinnamon, chopped nuts, and vanilla. Then, cover with a lid, shake to stir it, and leave it in the fridge. In the morning, shake again, add fresh fruits, nuts, and coconut shreds, and enjoy.Miso Soup with Fermented TofuIngredients:1/4 cup firm fermented tofu, cubed1/2 cup chopped green onion4 cups water1/2 cup chopped Swiss chard or other sturdy green1 sheet (1/4 cup) nori, cut into large rectangles3-4 tablespoons white miso pasteInstructions:Simmer the water in a medium saucepan, and add the nori to cook for 7 minutes. In a smaller bowl, pour some hot water, add miso, and whisk. Add the soup, stir, and add the remaining ingredients. Cook for 5 minutes. Season, and serve.Roasted Root VegetablesIngredients:2 onions, cut into 1-inch pieces1 pound parsnips, peeled, cut into 1-inch pieces2 leeks (white and pale green parts only), cut into 1-inch-thick rounds2 tablespoons chopped fresh rosemary1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces1 pound rutabagas, peeled, cut into 1-inch pieces1 pound carrots, peeled, cut into 1-inch pieces1 pound celery root (celeriac), peeled, cut into 1-inch pieces2 leeks (white and pale green parts only), cut into 1-inch-thick rounds1/2 cup olive oil10 garlic cloves, peeledOlive oilInstructions:Place a rack in a bottom third of oven and another in the center. Preheat to 400°F. Coat 2 baking sheets with olive oil. In a bowl, mix the ingredients except for the garlic. Toss, season with salt and pepper, and divide the mixture between the sheets. Roast for half an hour, and stir occasionally.Then, just reverse the positions of the baking sheets and add 5 garlic cloves to each of them. Roast for 45 minutes.Day 7Breakfast: Quinoa porridgeSnack: a few slices of cantaloupeLunch: Mexican quinoa saladSnack: a handful of dried coconut slicesDinner: Pumpkin soupQuinoa PorridgeIngredients:½ cup rinsed quinoa1 15 oz. can of coconut milk1 teaspoon chia seeds1 teaspoon hemp seeds1 teaspoon cinnamonInstructions:Mix all the ingredients except for the hemp seeds in a small saucepan. Leave them to simmer for 10-15 minutes until the liquid is absorbed, and then sprinkle with hemp seeds.Mexican Quinoa SaladIngredients:2 cups cooked quinoa1 (15-ounce) can pinto beans, rinsed and drained1 (15-ounce) can kidney beans, rinsed and drained1 (14 ounce) can corn (optional)1/4 cup chopped fresh cilantro1 red bell pepper, chopped1 cup cooked brown rice1 red onion, choppedDressing:2 cloves garlic, mashed1 tablespoon chili powder, or to taste3/4 cup olive oil1/3 cup red wine vinegar1/2 teaspoon ground black pepper1/4 teaspoon cayenne pepper, or to taste1/2 teaspoon saltInstructions:In a glass container, mix the corn, bell pepper, cilantro, quinoa, pinto beans, kidney beans, red onion, and brown rice. Whisk the dressing together, and pour it over this mixture. Toss and cover with a lid. Leave it in the fridge for 2 hours.Pumpkin SoupIngredients:3 cloves garlic, minced2 sugar pumpkins (450 g pumpkin puree)2 shallots, diced1 cup light coconut milk2 tablespoons maple syrup or honey2 cups vegetable broth1/4 teaspoon each: sea salt, nutmeg, black pepper, cinnamonInstructions:First, preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Cut off the tops of 2 sugar pumpkin, and then cut them in halves. Scrape all the seeds and strings with a spoon.Brush the flesh with oil and place them face down on the baking sheet. Bake them for 45-50 minutes, and remove them from the oven. Leave them to cool for 10 minutes, and peel away the skin.In a saucepan, add a tablespoon of olive oil, the garlic, and shallot, and cook them for a few minutes. Add the rest of the ingredients, including the pumpkin, and bring to a simmer.Pour the soup into a blender, and blend it in order to make a puree. Then, return it to the pot, cook for 5-10 more minutes, and season it. Enjoy!As soon as this week ends, try to find other delicious and healthy alkaline meals, and continue improving your health. Remember to get enough sleep, exercise regularly, and keep your body properly hydrated.