Saturday, February 23, 2013

Reboot Diet: Day 3

Today is day three and I am still feeling very tired. I am drinking all the water that I am suppose to but I still feel tired. Also I am finding that I can not eat as much as the menu suggests. On Day two I skipped three of the things because I was full from Breakfast. Today was a little better, I had a little more energy but overall I am still tired. The meals for the day were ok, nothing fantastic. I did enjoy the sweet potato and carrot fries. They were tasty but I found myself wishing to dip them into some sort of sauce. I guess that is where extra calories, and not the good kind from. The mid morning juice was also good, the mixture of the fruits and mint tasted good. Although I am finding that mint does not juice very well. Today I only skipped the salads, since I was full. I don't know if that is good or bad with this diet. Kristin made the two of the things I skipped yesterday, the beet juice and the carrot dill salad. The beet juice was terrible, it tasted like what a garden smelled like, neither of us liked it, Kristin couldn't even finish it. The salad on the other hand was good, according to Kristin.

Meal Plan: Day 3
Daily Hot Water with Lemon

Cherry Cinnamon Apple Bake
Same Food, different day
(Use recipe from Day 1)

Best juice by far!
Mid Morning Snack
Minty-Fresh Berry
2 cups Blueberries
2 Kiwi Fruit
16 Strawberries
2 cups Mint Leaves
Juice, Pour over ice, Enjoy!

Seaweed Salad
(Use leftovers from Day 2)

Same food, different day
Green Vegetable Soup
(Use leftovers from Day 2)

Afternoon Snack
Reboot Green Salad
Make it big! Any greens you like such as Romaine Hearts, Baby Romaine, Baby Spinach, Baby Arugula, add any veggies you like. Such as Cucumber, Carrot, Celery, Pepper, Tomato, Fennel, Radish, Sprouts (not Bean Sprouts), Onion, fresh Herbs. Avocado may also be added for more substance. And finish with your favorite Reboot Dressing.

Adding the carrots makes so much more
Sweet Potato and Carrot “Fries”
2 med Sweet Potatoes
2 lg Carrots
2 tbsp Olive Oil
1 tsp ground Cumin
¼ tsp Pepper
½ tsp Sea Salt

Preheat oven to 425 degrees. Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each half into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the
potatoes. Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

Vegetable Soup
Another soup...I am not a fan of soup
but its good
(Save half for Day 4)
3 tbsp Olive Oil
1 lg Onion (chopped)
Garlic cloves (minced)
3 med Carrots (chopped)
3 Celery stalks (chopped)
3 Tomatoes (chopped with juice reserved)
1 med Zucchini (cut into half moons)
1 cup Green Beans (trimmed to 1” pieces)
6 leaves Kale (chopped into small pieces(switch Kale for other dark leafy greens if desired)
6 cups water
¾ tbsp fresh Thyme (chopped)
1 tbsp fresh Oregano (chopped)
1 tsp Sea Salt
½ tsp fresh ground Black Pepper

In a large stock pot, heat the olive oil over medium high heat. Add the onion, garlic, carrots and celery and sauté for 5 minutes. Add the tomatoes, zucchini, green beans, water, salt, pepper, thyme and oregano; stir and bring to a boil. Reduce the heat to a simmer and cook the soup for 10 minutes. Add the chopped kale and cook for an additional 5 minutes. Season to taste with the salt and pepper.

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