Spaghetti Squash Italiano and Kale Slaw with Wild Rice (Vegan Eating)

Today marks the second day post Ultimate Reset. It’s amazing what eating clean (Vegan!) can do for the body. I truly feel amazing and plan to continue this healthy lifestyle. I have gained some amazing things about good foods, some I did not even know existed, thanks to the Beachody’s 21 Day Ultimate Reset! This experience has truly been an eyeopener and the most life changing experience. Be sure to check out my YouTube Videos

Today I prepped and prepared these fabulous meals for Lunch and Dinner. They both taste great!! Who needs dairy or meats?! LOVED the Spaghetti Squash Italiano!!! My favorite so far…

Kale Slaw:
2    cups chopped kale, stems removed
2    cups shredded green (or red) cabbage
¼   cup dried cranberries
1    tablespoon toasted pepitas (Spanish pumpkin seeds)

Pepita Dressing:
2      tablespoons toasted pepitas
2      tablespoons water
2-3   tablespoons lemon juice
1/3   cup extra virgin olive oil
1      tablespoon raw honey or maple syrup
1      tablespoon dijon mustard
pinch of sea salt
ground black pepper

Put all the dressing ingredients into a blender (or magic bullet) and blend until combined into a smooth and creamy consistency. Put chopped kale, cabbage, and cranberries into a large bowl. Pour the dressing over the salad and toss. Cover with plastic wrap and let chill in the refrigerator for at least 30 minutes. Right before serving, sprinkle the salad with the remaining toasted pepitas.

Nutrition Facts:
Serves 4
Kale Slaw-
Calories 60, Total Fat 1.5, Sat Fat 0g, Cholesterol.0g, Sodium 20g, Carbohydrate 12g, FIber 2g, Protein 2g
Creamy Pumpkin Seed Dressing-
Calories 220, Total Fat 21g, Sat Fat 3g, Cholesterol 0mg, SOdium 90mg, Carbohydrate 5g, Fiber 0g, Protein 2g

Spaghetti Squash Italiano:
1 4-pound spaghetti squash
1 Tablespoon Extra Virgin Olive Oil
2 Garlic Cloves,minced
1 cup finely chopped red onion
1/4 teaspoon crushed red pepper flakes
1/2 cup finely chopped baby Portobello mushrooms
1 cup chopped zucchini
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons red wine vinegar
1 28-oz can of fire roasted diced tomatoes
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
Fresh ground black pepper

Preheat the oven to 375 degrees. Cut the squash length wise and remove the seeds. Place the squash in a large baking dish, cut side down. Add 1/2 inch of water to the dish. Bake for about 40 minutes or until the squash is fork tender. Remove from the oven and let it cook slightly. Using a fork, scrape out the spaghetti -like strands and discard the skins. Set the squash aside.

In the meantime, heat oil in a skillet and saute the garlic and red onion with red pepper flakes until the onions are soft and slightly caramelized.  Add the mushrooms, zucchini, oregano, basil, and vinegar. Stir to combine and cook for 5 minutes until the mushrooms cook down and the zucchini softens. Add the tomatoes,nutritional yeast,. salt, and pepper, and cook for about 7 minutes to let the tomatoes simmer and met with the other flavors. Serve over the top of the warm spaghetti squash.

Nutrition Facts:
Serves 6
Calories 170, Total Fat 4.5g, Saturated Fat 0.5g, sodium 550g, Carbohydrate 32g, Fiber 7g, Protein 5g

Recipe provided from Healthy Chef Agi G via Karma Chow.

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


MicroGreen Salad


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. 2tbs of dressing optional such as  a vinaigrette


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


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 potassium


Edamame and Roasted Corn Succotash


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)


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.


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


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)


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.


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

Detox Your Way Into Fall..with Kale!

Have you ever tried Kale? Kale is is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

Dark leafy greens like kale boost chlorophyll levels in the digestive tract, helping with digestion; the veggie also supports healthy detoxifying functions of the liver, and puts an end to constipation. Clean eating, indeed!

Baked Kale Chips

Who knew detoxing could be so snack friendly? Light and nutty, baked kale chips make a healthy alternative to chips, and satisfy cravings for all things savory, salty, and crispy. Make kale chips work even harder for you by tossing them in curry powder; turmeric promotes healthy liver function, detoxifies the liver, and aids in digestion.

Green Detox Juice

While a liquid only diet is not the smart way to detox, including a nutrient-rich pressed juice into your routine has its benefits. Nutritionist Kimberly Snyder recommends her Glowing Green Smoothie to clients to “rejuvenate skin, fight aging, and increase energy;” she also recommends the juice as part of a healthy weight-loss program. Made up of about 70-percent green vegetables (and 30-percent fruit), this smoothie helps you eat far more kale than you ordinarily could.

Raw Kale and Brussels Sprouts Salad