Ultimate Reset Day 13 – Recipes (Vegan)

Oh what  a life it is of eating Vegan…Had a craving for Chicken last night..probably due to the fact that I cooked for the kids and used chicken for their burritos..silly me!

I have been quite tired these last few days. Oddly enough people recently are making it sound like I am doing something drastic and unhealthy..that I am tired because of restricted calories. Interesting because I am eating plenty of food. The problem is that America is so used to seeing junk in their diet that when someone eats entirely clean (green vegetables, whole grains, lots of raw vegetables) people are shocked to see it and assume you are doing some type of starvation diet. The Ultimate Reset is nothing like that. Yes I have lost weight, but that is not the main purpose of doing the reset. The Reset is restoring the body back to it’s “factory” settings by eliminating toxins that have built up in the body. These toxins come from the typical American lifestyle, bad eating, processed foods, and of course the ugly environment.  Doing a detox ever 3-6 months is HEALTHY and GOOD for the body. I haven’t felt this amazing my entire adult life! It has improved my mood, lowered my stress levels, has taught me to control my hunger, and has improved my relationship with my family..did I mention I CAN COOK! I prepare and cook all my meals from raw fresh foods. Prior to this I was using a lot of packaged/boxed products. Some may call me “crazy” but I call this Healthy.

Breakfast and Lunch was good today….now dinner, was not my favorite. The squash wasn’t bad, it was the Tahini that was just too much for me (mat be due to the fact that I overcooked it?!)


Breakfast: Avocado, Chickpeas, and Spinach!

Lunch: Meditteranean Roast Beets, MicroGreen Salad, Acovado

Mediterranean Roast 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

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. Dress salad using one (or all) of the dressing recipes in theSalad 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

Dinner: Kabocha Squash with Garlic Tahini Filling

Kabocha Squast with garlic Tahini..

¼ kabocha squash, seeds removed
2 Tbsp. sesame tahini
1 tsp. miso paste
¼ tsp. finely chopped garlic
1 tsp. extra-virgin olive oil

Preheat oven to 400° F. Place squash on baking sheet lined with foil. Mix together tahini, miso, garlic, and oil and pour over squash; bake for 30 minutes or until squash is fork-tender. Serves 1.

270 calories
21 g fat
3 g saturated fat
0 mg cholesterol
170 mg sodium
18 g carbohydrate
3 g fiber
7 g protein
140 mg potassium