Advanced Preparation for “Dr. Mercola Approved”

1 day prior [optional], Garlic 1 clove(s) [for Spaghetti with Prawns, Pesto, and Pistachios on Mon]

Instructions:

To make the pesto, place all the pesto ingredients in a food processor and whiz until the herbs and nuts are finely chopped. Taste and season with salt and pepper.

1 day prior [optional], Apple cider vinegar 2 tbsp [for Quinoa Salad with Mixed Veggies on Mon]

Instructions:

To make dressing: In a small bowl, mix together ingredients for dressing. Store in a glass jar in the fridge until ready to use.

1 - 3 days prior [optional], Quinoa, uncooked 1 1/2 cup [for Quinoa Salad with Mixed Veggies on Mon]

Instructions:

Cook dry quinoa according to package instructions in low sodium broth.

1 day prior [optional], Parsley, Italian, fresh 1/4 cup [for Herbed Chicken Salad on Fri]

Instructions:

Make the herbed mayonnaise: In a food processor, pulse the herbs, anchovies, and garlic until coarsely chopped. Add the mayonnaise, sour cream, and lemon juice and process until smooth. Season to taste with the pepper.

1 day prior [optional], Avocado 1 avocado(s) [for Crunchy Zucchini Fritters with Avocado Dill Dip on Fri]

Instructions:

Cut avocado in half, and remove the seed. Scoop meat with a spoon and place in a bowl. Add all other ingredients for the Dill Dip. Mash until smooth.