1. First, roast the sweet potatoes and brussel sprouts. Turn on your oven to 375° F. Scrub two sweet potatoes and place on a baking large sheet. Wash a bag of brussels sprouts and arrange on the same baking sheet. Drizzle sprouts with two teaspoons olive oil. After 20 minutes, remove the brussels sprouts. Return the baking sheet to the oven and cook the sweet potatoes about 20 minutes more, or until they pierce easily with a fork. When cool, place sweet potatoes and brussels sprouts in the refrigerator.
2. Next bake chicken breasts. On a second baking sheet or dish, arrange 1½ lb. boneless, skinless chicken breasts. Drizzle each with 1 tsp. olive oil and season with salt, pepper, and any herbs or spices you like. Place baking dish in the oven for 15–20 minutes, or until chicken is no longer pink in the middle and juices run clear. Let cool for 20 minutes, then place in refrigerator.
3. Place 8 eggs in saucepan and add enough water to cover the eggs by one inch. Bring water just to a boil over high heat. Remove from heat, cover, and let stand for 12 minutes. While eggs cook, prepare a large bowl of ice water. Carefully remove the eggs from the hot water with a slotted spoon and transfer to the ice water. Place in refrigerator.
4. Next, poach salmon filets. Place 1½ lb. of salmon filets in baking dish (skin-side down if it has skin). Drizzle with fresh herbs if you have them, lemon juice, and season with salt and pepper. Add water to submerge salmon halfway. Cover the baking dish with aluminum foil and bake for 18 to 22 minutes, or until salmon flakes easily when tested with a fork. Thinner filets will cook faster, so start checking the fish after 15 minutes.
5. Bring water to a boil in a large pot with a steaming basket. Place two artichokes in the basket, with the stems pointing up, and cover the pot with a lid. Cook until tender when the base is pierced with a knife, about 30–45 minutes. Remove artichokes from the steamer basket, but leave the heat on. Allow the artichokes to cool, then place them in the refrigerator.
6. Place broccolini in steamer basket. While broccolini cooks, prepare a large bowl of ice water. Steam broccolini until cooked to your liking, about 4–5 minutes. Remove it from the steamer basket, but leave the heat on. Let the broccolini cool, and then place in the refrigerator.
7. Repeat the above steps with the whole baby zucchini or chopped large zucchini. Cook whole baby zucchini for 3–4 minutes, or chopped zucchini for 1–2 minutes, or until done to your liking. Turn off heat. Let the zucchini cool, and then place in the refrigerator.
8. Next sauté the cauliflower rice. If you bought cauliflower florets instead of pre-cut cauliflower rice, place them in a food processor and pulse until the cauliflower resembles rice. Heat 2 tsp. olive oil in a sauté pan over medium heat. Add mixed pre-chopped vegetables or frozen vegetable which have been thawed. Cook the vegetables for 2–3 minutes until just soft. Add cauliflower rice and cook 1–2 minutes more. Season with salt and pepper if desired.
9. Clean the sauté pan you just used, and place it on a burner over medium heat. Add 2 tsp. olive oil and add 1 lb. peeled cocktail shrimp. Cook for 2–3 minutes, stirring frequently, until the shrimp is pink and opaque. Season with salt and pepper or a spice blend if desired. Let the shrimp cool for 20 minutes, then place in the fridge.
10. Prepare your oatmeal each morning, cooking ½ cup dry old fashioned rolled oats in 1 cup water. If you prefer to cook your oatmeal ahead of time, heat 5 cups water to a boil over medium heat. Add a pinch of salt if desired. Add 2½ cups oats, turn heat to medium-low, and cook, stirring frequently, for 3 to 5 minutes. Set aside to cool. When oatmeal has cooled, divide evenly between five food storage containers (about 1 cup oatmeal each).
11. Peel and slice four mangoes. Place in refrigerator.
12. Place frozen, shelled edamame in a food storage container. Place in refrigerator.
13. Place pre-cooked or canned lentils in a food storage container. Place in refrigerator.
