Tuesday, February 26, 2013

Reboot Diet: Day 5


We made it to day 5; I can honestly say that I have cheated on this diet and stuck very firmly to it. I have wanted to eat various things throughout the last few days like cookies, sandwiches and more importantly I have wanted popcorn so badly. Today's foods that were new to make overall did not taste very good. The breakfast juice was fine, nothing fantastic but good enough, it took me about 2 hours to drink. With breakfast taking so long and having a basketball game at 10, I didn't have the mid morning snack. For lunch I didn't eat the salad, I ate it at dinner. Dinner is another story.



Depending on how well you know me, I am not a soup person. There are various things that I don't like about most soups and they are not my go to meal. Usually if I have soup it is either Kristin's awesome tomato soup or lobster bisque. I will eat chowders of any kind but soups like Chicken Noodle and Vegetable don't appeal to me. This diet so far has required me to eat more soup then I have ever had and it required multiple days of it. So Day 5 rolls around and I am done with soup, not to mention that I have placed some in the freezer, I decided not to make the soup. I just couldn't do it. What this diet has done has opened me up to eat soup more often but every day is pushing it. 



As the day comes to an end and by the time you read this I will have stopped the Reboot diet. Not because of health concerns or that I miss other food, is more about the money. Our grocery budget for the two of us, since Callum doesn't eat solid food yet is $70 a week. For these five days of the diet we have spent $140+ dollars. With our jobs this diet is not something that we can sustain right now. There is so much produce to buy and the prices of it are not cheap and we shop at the cheapest grocery store that it adds up...quickly. When Kristin and I went out our on date, we did our state of the marriage discussion. This is once a year when we look at our goals and things we would like to achieve. During this time diet is one of those things, and I have learned a lot over the past 5 days. There are many things to take away from this diet that we can apply and still stay within our budget. A few examples are setting a time to stop eat meaning no more snacks after a certain time. This means that when the clock strikes that hour we will not get anything else to eat. If we are to have dessert then it will be before that hour. Another example is that I will eat breakfast; I am notorious for not eating at home and then getting something on the way to work. I will either juice or make my egg sandwich before I go. We are also getting rid of our candy bowl since I have a sweet tooth and it's an easy way to add empty calories. The biggest thing is this: We need to eat more vegetables, as you look up diets all over the internet you find many of them are primarily plant based diets. The more vegetables you eat the healthier you are. Before this diet our meals would focus on the meat (or Protein as Kristin called it). The average dinner has something like 50% animal protein, 15% overcooked veggies, and the rest would be grain based carbohydrates. For us we are going to make the grains be the bigger part of our diet, the focus of our meal.



Thank you for enjoying the last five days with me and this diet, I hope that you learned a lot from it, I know I did.


Final Weight: 223

I lost a total of 7 pounds in five days!

Meal Plan: Day 5
Breakfast
Great Green Fruit Blend
2 cups Beet Greens, Swiss Chard, Kale, Spinach or a combination (roughly chopped)
1 Banana
1 Golden Delicious Apple
½ Comice Pear
10 Strawberries (green tops cut off)
1 cup Coconut Water (Make sure to set the blender on the liquefy setting for this recipe.)


Mid Morning Juice
Refreshing Fennel-Pear
2 Comice Pears
2 med Fennel Bulbs
Juice, Pour over ice, Enjoy!





Lunch
Baked Zucchini with Tomatoes and Herbs
(Use recipe from Day 4)














Reboot Green Salad
(Use recipe from Day 1)






Afternoon Snack
Crunch & Munch
2 lg Carrots
4  Celery stalks
¼ lg Cucumber
½ cup Broccoli florets
½ cup Cauliflower florets
Cut carrots, celery, cucumber up into stalks. Dip veggies in your favorite Reboot Dressing.


Dinner
Garam Masala Spiced Collard Greens

2 bunches Collard Greens (ribs removed and chopped, about 2 lbs.)
1 ½ tsp Garam Masala
1 tsp Turmeric
4 tbsp Grape Seed Oil or Olive Oil
2 tbsp Mustard Seed Oil
1 tsp Sea Salt or Himalayan Salt
6 tbsp chopped fresh Cilantro
Heat a large saucepan or Dutch oven over medium high heat. Add the garam masala and turmeric and heat until fragrant, about 2 minutes, stirring to make sure that the spices do not burn. Add both oils in
to the pan, stirring to make sure that the spices and oils completely mix. Add the collard greens and salt and toss to coat in the oil. Cover the pan and cook until the greens are wilted, about 5 minutes. Remove from the heat and mix in the chopped cilantro.
Use store bought spice blend, or use the recipe below to make your own:

Garam Masala
1 tsp whole Cloves
2 tbsp Black Peppercorns
1 sm stick Cinnamon
Grind all ingredients in a spice grinder or mortar and pestle.



Sweet Potato and Bok Choy Soup (didn't make it)
3 tbsp Olive Oil
1 med Onion (diced)
2 Leeks (white part only, roughly chopped)
2 Garlic cloves (minced)
Pinch Red Pepper Flakes
2 med Carrots, sliced into ¼” thick rounds
2 Celery stalks (diced)
1 lg Sweet Potato (peeled and roughly chopped)
2 sprigs Thyme
2 sprigs Parsley
1 tsp Salt
4 cups water
1 lg Bok Choy (or 3 Baby Bok Choy, cleaned and torn in pieces)
½ tsp fresh ground Pepper
Heat the oil in a large pot over medium heat. Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes. Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes. Add the water and increase the heat to high. Bring the mixture to a boil, then return to a simmer and cook until the vegetables soften, about 30 minutes. Stir in the bok choy and cook for another 5 minutes. Stir in the pepper and any additional salt if necessary. Remove the thyme and parsley sprigs and serve.

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