Day 14 Ultimate Reset Recipes (Vegan)

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

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Day 11! Ultimate Reset Meals

Day 11! Ultimate Reset Meals

Fresh Fruit For Breakfast Cucumber Tomato Salad Ingredients 1 English cucumber, half-peeled in alternating strips, sliced in thick half-moons ¼ small container ripe plum or cherry tomatoes, each cut in half 1 Tbsp. chopped red onion 2 Tbsp. red wine … Continue reading

Welcome to the World of Eating Right!

I always thought I was a good eater.. I had breakfast in the morning (usually eggs, toast, yogurt..), I ate every 2-3 hours, made sure I got enough protein, drank a lot of water..etc.  I applied the 80/20 rule, ate mostly healthy, avoided processed foods…had a treat now and then, but recently I discovered that I haven’t been eating as healthy as I thought! …and BOY was I wrong. I know all about carbs, protein, and fats and how you have to expend more than you consume to lose weight. What I did not realize was WHAT you eat is just as important, if not more important than how MUCH you eat.

10 Days into the Ultimate Reset…and my life has forever changed. Call me cheesy, but it has! In more ways than I could ever imagine. As of 3 days ago we (Aaron and I..my bf) are eating Vegan Style!! I am loving every bit of it. We are on a strict meal plan that I spend everyday prepping and cooking for. I love every bit of it.  Our diet has completely eliminated all dairy and meats (animal products) and contains NO processed foods or refined sugars. I have NEVER felt so good in my life. We eat a lot of greens, rich and full of the nutrients our bodies need. Some of the benefits that I have noticed include better sleep, more energy, no “breakouts”, less stress, amazing mood enhancement, weight loss (9lbs!), and most of all..BEST of all my relationship with my daughters and Aaron has improved! I am enjoying life again, I now laugh at the things that used to make frustrate me.

I realize now that I used to be a “grazer”. I ate healthy meals but I was constantly in the kitchen snacking, taking bites of the kids’ food, eating the food as I prepared it… I did not think I was that bad, but it was worse than I had realized. No wonder I had plateaued for almost 2 years! I was eating my calories in snacks. I now have a set schedule, a planned meal time. No more snacking, no more grazing, no more eating because it taste good or because I am stressed. I’ve learned this new appreciation for food! One I’ve never had before. Food IS fuel for your body. And if you want to feel good you’ve got to eat good!

I am a cook! I can cook! Sometimes I feel like a Chef in the kitchen, but it is therapeutic in it’s own little way. If you know me you’d know that I am a fitness freak..but now I am a true health nut (and chef..lol) I hadn’t realized that there were so many health whole foods out there. I’ve eaten several things that were never a part of my diet before…such as millet, hummus, quinoa, squash, kale, chard, and beets.  I love having a meal plan and prepping all my foods myself. Prior to this experience we would regularly grab a salad at Quiznos, no more of that! We got a salad making pro in the house. TO top it all off our 7 and 8 year old girls are eating these foods too. Sometimes it takes them a while to try it, but I was surprised when they tried the sweet potato and roasted red pepper bisque!

I will continue to live this way even after the 21 Day Reset. I am thinking I would like to eat Vegan but may add in eggs 🙂 I cannot express to you in words how different I feel than I did 10 days ago. I feel as if I am dreaming…

I would like to share with you the foods that I am eating as I venture out on this new journey in life!

Follow me as I share the meals I prepare and enjoy 🙂 Try a few new recipes, you may just be surprised.

Visit my YouTube Channel! http://tinyurl.com/8rs7z4p 

(what is the Ultimate Reset? Check it out here>>http://tinyurl.com/8wf7ere)