My Ultimate Reset Experience! Week ONE and Week TWO recaps!

Hey guys!

So the Ultimate Reset is in FULL effect in this house.

My husband came home from his training trip & dove straight into the Vegetarian Phase with me (week 2).  Before I tell you about that - let me give a total RECAP of Week One.

In WEEK ONE: 

My body was super tired
I was not moody
I was trying to get the HANG of supplement timing + recipes
I made some mistakes but quickly corrected them (I'll tell you about those)
I rested a lot & my body was thankful for that

My favorite foods from Week One were:

Miso Soup
Roasted Root Medley + Zucchini Cashew Soup :: Recipe HERE
Nori Rolls
Fruit plate for breakfast (which tastes like straight up CANDY now)

This was the MISO PASTE I bought from Whole Foods & it was delicious. I am not an Ultimate Reset expert - but it looked good to me! Its in the section with tempeh, tofu, and vegan cheeses.

I'll share my favorite Miso recipe when I recap Week Two! ;)

INSERT: WEEK TWO ---> The phase where you completely eliminate animal products. No dairy. No meat. No eggs. The focus is on veggies, fruits & whole grains. This phase introduces the supplement DETOX.

DETOX: helps remove toxins & waste in the colon. It isn't harsh on your system & doesn't make you RUN to the bathroom. They do you a little favor and add some lemon flavor - but trust me - it's not good ;) Just get it down!

Every day for breakfast you eat a BEAUTIFUL plate of seasonal fresh fruit. Some of my favorites to include are kiwis, pears, berries, and peaches.  Seriously.... so good.

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I really enjoyed this HEALTHY LITTLE FAUX MEXICAN MEAL!

Pinto Beans & Rice with Steamed Veggies:

(Makes 1 serving)

1/2 cup canned pinto beans, with liquid

1 cup cooked brown rice

1 tsp EVOO

1 tsp ground smoked paprika

1 dash ground cumin

1/4 tsp ground coriander

1 tsp Bragg Liquid Aminos

Himalayan slat (to taste; optional)

Heat beans in medium saucepan over medium heat for 3-5 minutes, or until hot. Drain. Add oil, paprika, cumin, coriander, Bragg Liquid Aminos, and salt if desired; mix well. Gently fold beans into warm cooked rice.

I still don't have a real STEAMER for my veggies. So I've been using this trick.

READ ABOUT IT HERE

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One night I was in a SOUP mood - and was happy to find Sweet Potato & Roasted Red Pepper Bisque on the menu for Day 9!

I made this soup in NO time at all... used my Vitamix for most of it. SUPER EASY!

You see my cooler in the picture below because on Day 9 I travelled to Richmond with a friend to have some head shots done. I was a little nervous about the traveling aspect - but I planned ahead the night before - packed a cooler & stayed COMPLETELY on track. 

We had a lot of fun with the TALENTED Mrs. Virginia - incredibly talented Photographer & Makeup Artist. Go follow her HERE.

Back to the soup....

Sweet Potato & Roasted Red Pepper Bisque + Veggies:

(Makes 1 serving)

1 cup water (don't forget to use DISTILLED)

1 medium sweet potato, peeled, cubed

1/4 medium red bell pepper

1 tsp finely grated ginger root

1.5 tsp EVOO

2 tsp miso paste, mixed with 2 Tbsp hot water

1 cup vegetable broth (or water)

Bragg Liquid Aminos (or Himalayan Salt to taste; optional)

Herbal seasoning blend (to taste; optional)

Bring water to a boil in a small saucepan over medium heat; add sweet potato; cook for 5-7 min. Drain. Set aside. Roast red bell pepper on grill or gas stovetop. Turn frequently until skin is evenly charred. Place in medium bowl. Cover with a kitchen towel for 10 minutes. Peel skin under running water. Remove seeds. Chop into 1/2 inch cubes.

Place sweet potato, bell pepper, ginger, oil, miso, & broth in a blender or food processor, in 2 or more batches if necessary; cover with lid & kitchen towel. Blend until smooth. If consistency is too thick, add water. Heat soup in a medium saucepan over medium heat (not needed with Vitamix); cook, stirring frequently, for 4-5 minutes, or until hot. Add Bragg Liquid Aminos & seasoning blend if desired.

**Be careful adding Liquid Aminos - mine turned out a TAD too salty!

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My next favorite was basically to DIE for.

It tastes like a HEALTHY vegetable FRIED RICE!!

Quinoa-Lentil Pilaf:

(Makes 1 serving)

1.5 tsp EVOO

1/2 medium carrot, diced

1/2 medium stalk celery, diced

1/4 medium onion, diced

1/4 medium red bell pepper, diced

1/4 ground smoked paprika

1 dash cumin

1/4 tsp ground turmeric

3/4 cup cooked quinoa

1/4 cup cooked lentils

1.5 tsp grated lemon peel

1.5 tsp fresh lemon juice

2 Tbsp finely chopped fresh parsley

Heat oil in medium saucepan over medium-high heat. Add carrot, celery, onion, bell pepper, paprika, cumin, and turmeric; cook, stirring frequently, for 5 minutes, or until tender. Add quinoa, lentils, lemon peel, lemon juice, and parsley to cooked vegetables; heat over medium heat for 2-3 minutes, or until heated through. Fluff with a fork & serve!

You can pair it with steamed veggies for dinner or Cucumber Tomato for lunch.

Cucumber Tomato Salad:

(Makes 1 serving)

2 Tbsp. red wine vinegar

1 tsp balsamic vinegar

1 Tbsp fresh lemon juice

2 tsp EVOO

1 medium cucumber, partially peeled, cut lengthwise, sliced

1 cup cherry tomatoes, halved

1 Tbsp chopped red onion

1 Tbsp chopped fresh Italian parsley

1 Tbsp chopped fresh basil leaves

Himalayan salt (to taste; optional)

Herbal Seasoning (to taste; optional)

Combine red wine vinegar & balsamic vinegars, lemon juice, and oil in small bowl; mix well. Set aside. Combine cucumber, tomatoes, onion, parsley, basil, salt (if desired) in a large bowl; mix well. Drizzle dressing over cucumber mixtures; toss gently to blend.

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Next Up!

One of my FAVORITE Lunches from Week 2!

Hearty Vegetable Miso Soup + Microgreen Salad:

(Makes 1 serving)

1 tsp EVOO

2 Tbsp finely chopped onion

1 clove garlic, chopped

1 medium carrot, cut into thin diagonal slices

1 medium stalk celery, cut into thin diagonal slices

1/2 tsp finely grated peeled ginger

2 cups water (distilled!!)

1/4 cup broccoli florets

2 Tbsp chopped fresh green beans

1/4 cup shredded Napa cabbage (or bok choy)

1 Tbsp wakame seaweed 

1/2 tsp sesame oil

1 Tbsp green onion, sliced

1 Tbsp miso paster (iced with 2 Tbsp hot water)

Heat oil in medium saucepan over medium-high heat. Add onion, garlic, ginger, carrot, and celery; cook, stirring frequently, for 5 minutes. Add water; cook at a gentle boil on low for 10 minutes or until vegetables are tender. Add broccoli, green beans, cabbage, and seaweed' cook, stirring frequently, for 5-7 minutes or until tender-crisp. Remove from heat. Add sesame oil, green onion, and miso; mix well. 

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My LAST meal to share with you is Kabocha Squash with Garlic-Tahini Filling + Grilled Zucchini.

(I used acorn squash and I burned the top of the tahini a little bit ; oops!)

Kabocha Squash with Garlic-Tahini Filling:

(Makes 2 (TWO) servings - 1/4 squash each)

1/2 medium kabocha or acorn squash, seeds removed

4 Tbsp sesame tahini

2 tsp miso paste

1 tsp clove garlic, chopped

2 tsp EVOO

Preheat oven to 400 degrees. Cut squash in half. Place squash halves on baking sheet lightly coated with spray. Combine tahini, miso, garlic, & oil in a small bowl; mix well. Cover squash pieces evenly with tahini mixture. Bake for 30 minutes, or until squash is fork tender.

(Would have been 25 min for my oven).

The Zucchini I cut lengthwise, placed in large ziplock, squeeze one whole lemon into bag + dash of Himalayan salt. Let it sit in there for 10 minutes. Then grilled each side of zucchini on medium-high heat for 10 minutes each side. DELISH!

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Something that really helps me is having a LARGE BOWL set inside the fridge for my fruit. The drawers are packed FULL of veggies and I don't like to waste food -- so if I have my fruit OUT in a bowl - it's easier for me to GRAB it and make sure I USE it!

As of today, Day 14 - I am down 9lbs! I'm happy with my progress for sure! I no longer feel like a busted can of biscuits ;)

Week TWO -- I have been a little moody. No headache and not as tired. Not hungry in between meals. For snacks, I have been having Vegan Chocolate Shakeology + 2 tsp almond butter OR 1 green apple + 1 cup blueberries.

Here's a quick VIDEO on some of my HEADS UP's!

Thanks for reading!

xoxo

Brittany

Join me on Facebook in my next Online Challenge Group!! Or if you LOVE getting healthy & want to help others do the same join my team as a COACH!

PS: WISH ME LUCK!! Tomorrow I enter into the ALL VEGAN phase! I will keep you posted on my experience!