Getting ready for week 3

Heading into week 3, the week called "restore". It is supposed to "Restore your metabolism to maximum efficiency, while fortifying your body with the nutrients, enzymes, and probiotics it needs to maintain healthy performance in the future."

This past week was very difficult.  I am missing grains and know I will not have them the following week when it is vegan food. I usually have oatmeal at least a few days a week and quinoa...but NO MORE!  Surprisingly I do not miss coffee so that is a rewarding feeling that I do not need to be reliant upon it. I will definitely keep this up after the cleanse.  And thankfully heading into week 3 no more detox supplement (the yellow stuff!)

Now that the hours of prep work is over, the fridge is packed, I am ready for the week.  And yes, I am completely exhausted with all of the time it took to get ready for the week.

Stay tuned!...

QUINOA-LENTIL PILAF

INGREDIENTS

1 ½ tsp extra virgin olive oil

½ medium carrot, diced

½ medium stalk celery, dices

¼ medium onion, diced

¼ medium red bell pepper, diced

¼ ground smoked paprika

1 dash ground cuimin

¾ cooked quinoa

¼ cup cooked lentils

1 ½ tsp grated lemon peel

1 ½ tsp fresh lemon juice

2 Tbsp finely chopped fresh parsley

DIRECTIONS

1. Heat oil in medium saucepan over medium-high heat.

2. Add carrot, celery, onion, pepper, paprika, cumin. Cook, stirring frequently for 5 minutes or until tender

3. Add quinoa, lentils, lemon peel, lemon juice, and parsley to cooked vegetables.

4. Heat over medium heat for 2-3 minutes or until heated through.

5. Fluff with fork and serve.

1/2 way through week 2 Reset

I am officially on Day 11...halfway through week 2, and halfway through the 21 day reset.  This week has been going well.  For breakfast every morning I have fruit (minus this morning where I substituted a chocolate vegan shakeology) and for lunch I always have a microgreen salad with toasted pumpkin seeds, homemade dressing, and some avocado.  Lunches are supposed to be a little different everyday based on the given meal plan, but it is easier for me to follow the "reset in a crunch" page to substitute the microgreen salad!



Dinners have been different every night thus far.
Monday: I had pinto beans and rice with steamed green beans and zucchini
Tuesday: Sweet potato and roasted red pepper bisque with steamed asparagus and almonds

Quinoa-Lentil Pilaf

Wednesday: Quinoa-Lentil Pilaf with steamed brocolli

Thursday: It will be sweet potato with veggies and quinoa.










The detox supplement isn't as bad tasting as I thought.  It tastes lemony but still has that grainy texture.  Again, I am lucky that I was an expert shot taker so it goes straight down haha.  The green supplement is still the worse of the two because it just tastes horrible!!

Not having coffee is still ok.  Although I was HIGHLY tempted when I was exhausted and just needed an extra push to coach soccer last night. I thankfully said no!

Looking forward to the rest of the week :)

SHAKEOLOGY FROZEN FUDGY OAT BARS

Total Time: 1 hr, 10 min

Prep Time:10 min

Yield: 4 bars

INGREDIENTS

1 scoop Chocolate Shakeology

1 Scoop Beachbody Whey Protein Powder (or any type)

½ cup natural peanut butter

½ banana

½ rolled oats

DIRECTIONS

1. Mix all ingredients together

2. Freeze for at least 90 minutes in an 8x8 inch pan

3. Remove from freezer and cut into 4 squares

Calories: 249

Cholesterol: 13mg

Fiber:4g

Fat: 10g

Protein: 16g

Carbohydrate: 25g

SWEET POTATO & ROASTED RED PEPPER BISQUE

INGREDIENTS

• 1 sweet potato (or yam)
• 1/4 red pepper
• 1 cup vegetable broth or water
• 1 tsp finely grated peeled ginger root
• 1 1/2 tsp extra virgin olive oil
• 2 tsp. miso paste, diluted in 1 tsp. hot water
• Tamari or Bragg liquid Aminos, Himalayan salt and herbal seasoning to taste.

DIRECTIONS

Peel and cube sweet potato.  Cook in boiling water until tender.  Drain and set aside.  Meanwhile, roast a whole red bell pepper on gas stove top or grills, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam.  Clean off skin and seeds by running under cool water.  Remove seeds, cut into quarters, and chop one quarter into 1/2 inch cubes.

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender.  If you want chunky soup, set aside some chunks of pepper.  Blend thoroughly, adding more liquid to achieve desired soup consistency.  Transfer to pot and gently heat on low until hot.  Add tamari or aminos, salt, and seasoning if desired.
Serves 1

End of week 1 on the Reset

Week one is complete!  I have to say all of the meals were easy to prepare and tasty!  The green drink I am getting used to.  But now as I prepare for the "release" phase in week 2, I add a detox drink as well.  I remember from October when I did the cleanse that it is nooooottttt tasty.  And it is grainy when mixed with water....GROSS!!

Today I did all of the prep work for the next few days.  As I looked at the meal plan for the week some of the meals didn't look good to me so I am going to be replacing them with some of the appropriate approved meals.  Pretty much it looks like fruit everyday for breakfast, a salad every day for lunch (with nuts, dressings of course) sometimes with avocado or quinoa.  Snack I will either do a green apple and 12 almonds OR half of a vegan chocolate shakeology. Dinner is different every night and the plan looks pretty good.

I did find myself completely exhausted tonight after all of the prep.  When I looked in my fridge I had to laugh a little because I completely took it over fridge from my roommate :)  Hope she doesn't mind!

QUINOA PIZZA BITES (Gluten free)

INGREDIENTS

1 cup uncooked quinoa
2 large eggs
1 cup chopped onion
1 cup shredded mozzarella cheese
2 teaspoons minced garlic
1/2 cup fresh basil, chopped (or 2 tablespoons dried)
1/2 cup cherry tomatoes, diced
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon dried oregano
Pizza sauce for dipping

DIRECTIONS

1. Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or until quinoa is tender.
2. Preheat oven to 350 degrees.
3. Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
4. Distribute mixture into a greased mini muffin tin, filling each cup to the top (one heaping tablespoon each), and press down gently to compact.
5. Bake for 15 to 20 minutes. Cool for 10 minutes before removing from the pan. Serve warm with sauce for dipping.

Makes 24 mini muffin bites.

If you enjoy three for a snack it's 144 calories, 2.1 grams of fiber, and 8.4 grams of protein.