Friday, February 22, 2013

Reboot Diet: Day 2

Today was a difficult day, I wasn't very hungry and it took me five hours to drink breakfast, my stomach was full most of the day. I skipped both snacks and lunch, like I said I was full. By the time dinner rolled around I was starting to feel hungry and the food on the menu was pretty good and filling, especially the Acorn Squash with Mushrooms and Sage. For future meals I think I would add a little Parmesan cheese to the top and maybe a few more spices.

The other thing with Day 2 is that I was really tired overall. This is normal according to the reboot guide. Knowing that Kristin is not doing the diet and having great leftovers in the house also makes it hard. After going to the mall on Tuesday and smelling all the food, I knew that I couldn't go anywhere where there is food, so I stayed inside at home and went to the library.

Day 2 is in the books, we'll see how tomorrow goes.

Meal Plan: Day 2
Morning: Water with Lemon
More Hot Water
This was good but it took forever to drink
Blackberry Kiwi Blend
¼ lg Pineapple (core removed and roughly cubed)
1 cup Blackberries
1 Kiwi Fruit
1 Banana
½ Comice Pear
½ cup Coconut Water
1 bunch Mint (~ 30 leaves)
1 tbsp Flax seed oil (optional)
Combine all ingredients in a blender and Enjoy!

Kristin tried this on Thursday,
since I didn't eat it
Morning Snack
3 lg Red Beets
2 med Carrots
2 Celery stalks
4 Plum Tomatoes
4 cups Parsley (leaves and stems, roughly chopped)
1 Jalapeno (ribs and seeds removed)
12 Red Radishes
Juice, Pour over ice, Enjoy

Carrot & Dill Salad
3 cups Greens (spinach, arugula, romaine, red leaf, etc.)
Shredded Carrot, Fennel, Radish, Cabbage, and Celery (desired amount)
Fresh Dill (to taste)
Lemon (to taste)
½ Avocado 
Add your favorite Reboot Dressing

Afternoon Snack
Seaweed Salad (Save half for a ready made meal on Day 3)
1 cup Soaked Arame Seaweed
2 tbsp Flax Seed Oil
1 Avocado
1 Tomato
¼ Red Onion (finely chopped)
1 Carrot (chopped or shredded)
Parsley (finely chopped )
Fresh Lemon Juice (to taste)
Sea Salt (to taste)
Dash of Cayenne
Add all ingredients together in a bowl, mix and enjoy.

Roasted Acorn Squash Stuffed with Mushroom and Sage
1 med Acorn Squash
1 tsp Sea Salt
½ tsp fresh ground Black Pepper
6 tbsp Olive Oil (plus extra for brushing)
2 Garlic cloves (minced)
1 lg Portobello Mushroom (chopped)
1 small Onion (chopped)
2 tsp Fresh Sage (finely chopped)
Pinch Red Pepper Flakes (optional)

Preheat oven to 450 degrees. Trim off each end of the squash. Stand the squash upright and halve lengthwise. Scoop out the pulp and the seeds and discard. Brush each squash half with olive oil, and then sprinkle with ¾ tsp salt and ½ tsp black pepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roast the squash until the flesh is tender and the edges are golden brown, approximately 25-35 minutes. Remove from the oven, flip the squash halves over and set aside. While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent. Add the mushrooms, sage, ¼ tsp salt and the red pepper flakes(if using),and saute until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

Green Vegetable Soup
(Save a serving for Day 3)
2 tbsp Olive Oil
2 Leeks (white and light green parts, thinly sliced)
3 Garlic cloves (minced)
1 head Broccoli (trimmed to small florets)
2 med Zucchini (cut into half moons)
1 head Spinach (roughly chopped)
4 leaves Basil
1 tsp Sea Salt
½ tsp fresh ground Pepper
6 cups water
3 tbsp fresh chopped Basil

In a large stock pot or Dutch oven, heat the olive oil over medium high heat. Add the leeks and garlic and saute for 3 minutes. Add the broccoli, zucchini, spinach, basil leaves, salt and pepper. Stir and cook for 5 minutes. Add the water and bring to a boil. Lower the heat and simmer for 15 minutes. Remove from the heat and stir in the chopped basil.

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