Day 12 Ultimate Reset – Recipes (Vegan)

Cannot believe it is already day 12 of the Ultimate Reset, only 9 more days to go! We are in the second phase/week of the program, the Release Phase (cleaning out our..uhm..system!).  I have been extra tired these last few days but still loving the meals. I love how all the meals are planned for us. I enjoy preparing and cooking each meal, it feels so good to be eating clean! Not only that, my daughters are starting to join us! Tonight they asked to try the beets, I was surprised that I did not have to force for dinner they ate Beets, Kale, and Corn on the Cobb. OH what a happy mom I am!

Enjoy these Recipes

Melanie – Age 7

Rayanne – Age 8

Hearty Vegetable- Miso Soup

1 tsp. extra-virgin olive oil or safflower oil
2 Tbsp. finely chopped yellow onion
1 tsp. finely chopped garlic
1 small carrot, cut in thin diagonal slices
1 small celery stalk, cut in thin diagonal slices
½ tsp. peeled and finely grated ginger
2 cups water
¼ cup broccoli florets
2 Tbsp. chopped fresh green beans
¼ cup shredded Napa cabbage or bok choy
1 Tbsp. wakame seaweed
½ tsp. toasted sesame oil
1 Tbsp. sliced green onion
1 Tbsp. miso mixed with 2 Tbsp. hot water (add more miso, to taste)

Heat oil in soup pot on medium heat. Add onion, garlic, ginger, carrot, and celery and sauté for 5 minutes until fragrant. Add water and simmer on low for 20 minutes until veggies are tender. Add broccoli, beans, cabbage, and seaweed. Stir and simmer until tender but not overcooked; broccoli and beans should remain crisp. Remove from heat and add sesame oil, green onion, and miso mixture. Serves 1.

170 calories
8 g fat
1 g saturated fat
0 mg cholesterol
830 mg sodium
21 g carbohydrate
6 g fiber
5 g protein
511 mg

¼ cup shredded carrot
¼ cup chopped cucumber
¼ cup sliced red bell pepper
¼ cup sprouts (like radish, alfalfa, or broccoli)
¼ cup chopped tomato
¼ cup chopped jicama
Fresh herbs (like basil, cilantro, parsley, dill)
⅓ cup toasted seeds and nuts (like cashews, pecans, pumpkin seeds, or sunflower seeds)

In most produce sections, you can find bulk or bagged mixed baby greens, which may include lettuces, baby kale, mizuna, radicchio, etc. These are perfect. Dress salad using one (or all) of the dressing recipes in the Salad Dressing section. Serves 1.

270 calories
18 g fat
2.5 g saturated fat
0 mg cholesterol
135 mg sodium
25 g carbohydrate
4 g fiber
5 g protein
254 mg potassium

Mediterranean Beets

1¾ cup beets, cut in ½-inch cubes
1½ tsp. extra virgin olive oil
1 Tbsp. finely chopped fresh parsley
1 Tbsp. fresh lemon juice
Himalayan salt and herbal seasoning (to taste)

Preheat oven to 400° F. Toss beet cubes with oil, salt, and seasoning. Spread in a single layer on baking sheet and roast for 45 minutes or until tender. Remove from oven and toss with lemon and parsley. Serve warm or chilled. Serves 1.

170 calories
7 g fat
1 g saturated fat
0 mg cholesterol
190 mg sodium
24 g carbohydrate
7 g fiber
4 g protein
810 mg potassium

Coconut Collard Greens

1½ tsp. extra-virgin olive oil
¼ yellow onion, diced
½ bunch collard greens, washed, stems removed, and cut into ½-inch strips
¼ cup coconut milk
⅛ tsp. Himalayan salt (optional)

Heat oil in large wok over medium-high heat. Add onion and sauté 10 to 15 minutes, until golden brown and very soft. Add collard greens and stir well. Add coconut milk and stir. Sauté another 10 minutes, or until greens are very tender. Add salt. Serves 1.

200 calories
19 g fat
12 g saturated fat
0 mg cholesterol
200 mg sodium
8 g carbohydrate
3 g fiber
3 g protein
286 mg potassium


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