Sunday, February 24, 2013

Reboot Diet: Day 4

Today went much better than the first three days; I had more energy, although I was still tired in the morning. As the day went on I had more energy and by the afternoon I felt like myself.  Today's food was ok, the planned juices were not great, and in fact I threw them out. Kristin even tried them and didn't like them. I also decided to juice breakfast, which was great. I thought that all the tart fruits might be a little much to eat, so I juiced them and it was great. Oh and the salad for lunch had way too much ginger and red onion, I was hungry and only ate the cucumbers in the salad. When I made the fries for dinner again, I made extra so that Kristin could also have some, which she enjoyed. 

Kristin and I even went out on a date to the Loose Goose in Amherst and I was very good. The only thing I would have been able to eat was a basic salad, but I know we will return one day for lunch because the place smelled fantastic and I really wanted a cookie.

All in all today was a good day; looking ahead I am not excited about day 5’s menu. See you tomorrow on Day 5.

Meal Plan: Day 4

Tasty Tart Treat
½ Grapefruit
1 cup Pineapple
1 Orange (cut into wedges)
1 Kiwi
½ Mango (sliced)
Fresh Mint (to taste)
Mix together in a bowl. Enjoy!

Mid Morning Juice
Mexican - Style Jugo
2 lg Cucumbers
4 cups Cilantro (leaves and stems, roughly chopped)
1 Lime
1 Poblano Pepper (ribs and seeds removed)
1 Golden Delicious Apple
Juice, Pour over ice, Enjoy!

Refreshing Cucumber Salad
3 seedless Cucumbers
1 tsp Celtic or Sea Salt
½ Red Onion
½” Ginger (finely minced)
2 tbsp fresh Lime juice
2 tbsp fresh Dill (chopped)
Dash of Cayenne Pepper (optional)

Peel the cucumbers and slice in half lengthwise. Place the cucumber halves cut side down on a cutting board and slice into thin half moons, about ¼” thick. Place in a medium sized bowl and toss with the salt. Allow the cucumbers to sit for 1 hour so that the cucumbers release some of their water. Strain the cucumbers and toss with the red onion, lime juice, ginger, cayenne pepper and fresh dill.

Sunset Blend Juice
1 lg Sweet Potato
1 med Carrot
1 Red Bell Pepper
2 lg Red Beets
2 Golden Delicious Apples
1 Orange (optional)
Juice, Pour over ice, Enjoy!

Afternoon Snack
Vegetable Soup
(Leftovers from Day 3)

Baked Zucchini with Tomatoes and Herbs
5 sm Zucchini
4 Scallions (sliced, white and green parts separated)
1 sm Onion (chopped)
2 Plum Tomatoes (coarsely chopped)
2 tbsp Celery Leaves (from inner stalks, chopped)
4 tbsp chopped Basil Leaves
¼ cup Olive Oil
1 tsp Sea Salt
1/2 tsp fresh ground Black Pepper

Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half again lengthwise, and slice each of the halves into 4 equal, ½” pieces. (They should look like sticks.) In a bowl, mix together the zucchini sticks with the white parts of the scallions, onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and toss to combine. Pour into a 3 qt baking dish and bake for 20 min. Garnish with the sliced green tops of the scallions and the extra chopped basil.

Sweet Potato and Carrot “Fries”
(use recipe from Day 3)

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