Meals were great today. Plan did call for Kaboch squash soup..ick..if you read my post yesterday you’ll know I did not like it, so instead I had some leftover Hearty Vegetable Miso Soup. During the Reset you can replace any meal with another meal in the same week. I haven’t substituted much but this soup I did.
Breakfast was 2 cups of fruit. We had half an Asian pear, a small apple, some red grapes, and a few strawberries.
Lunch- Microgreen Salad w/ 1tbs nuts, 2 cups of Hearty Vegetable Soup
Dinner- Edemame and Roasted Corn Succcotash with Lemon Pepper Kale
LUNCH
MicroGreen Salad
Ingredients
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)
Directions
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. 2tbs of dressing optional such as a vinaigrette
Nutrition
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
Hearty Vegetable Miso Soup
Ingredients
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)
Directions
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.
Nutrition
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 potassium
DINNER
Edamame and Roasted Corn Succotash
Ingredients
¾ cup frozen edamame
½ cup frozen corn, cooked and drained
½ shallot, diced
½ red bell pepper, diced
¼ red onion, diced
1 Tbsp. rice vinegar
1 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro
Himalayan salt and herbal seasoning (to taste)
Directions
Preheat oven to 400° F and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until caramelized and beginning to brown but not harden. Remove and let cool. Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside. Sauté onion, shallot, and bell pepper in olive oil for 10 minutes or until soft.
Add corn and edamame to onion mixture; cook on medium for 5 minutes. Add vinegar and remove from heat. Stir in lime juice, cilantro, salt, and seasoning. Serves 1.
Nutrition
190 calories
15 g fat
2.5 g saturated fat
0 mg cholesterol
770 mg sodium
14 g carbohydrate
6 g fiber
5 g protein
732 mg potassium
Lemon Pepper Kale
Ingredients
1 medium bunch green kale
Juice of 1 lemon
1 Tbsp. extra virgin olive oil
Himalayan salt (to taste)
Fresh cracked black pepper (to taste)
Directions
Wash kale and remove stems and center ribs; cut into bite-sized pieces. Steam until bright green and tender, about 3 to 5 minutes. Toss with remaining ingredients. Serves 1.
Nutrition
170 calories
15 g fat
2 g saturated fat
0 mg cholesterol
170 mg sodium
10 g carbohydrate
3 g fiber
3 g protein
352 mg potassium
We also did our grocery shopping for Week 3, The Restore Phase. A little nervous to be going all vegetables and fruit but very excited to be on the last week of the Reset.
Be sure to checkout my video log at YouTube.com/amysnyder4
Eating Right with Coach Amy 