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.

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