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.
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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
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!
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