Sunday, April 28, 2013

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!

Gluten-Free Quinoa Pizza Bites


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

  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.

Saturday, April 27, 2013

Day 4 and 5 Reset

Week is going well so far.  I have definitely been noticing though that I am freezing after I eat.  Must be my body breaking everything down.  I find myself drinking a lot of hot water and lemon (with a little agave sometimes) to keep warm after a meal.  Which is fine by me because it is hydrating me!  It just is funny because it is actually warm finally for spring weather and I am sitting hear drinking hot liquids! 

I am shocked to say that I do not miss my coffee.  Although I usually have it with my shake, using water to make my shakes instead has been tasting good too.  I may continue this after the rest...who knows!  It is nice knowing I do not have to rely upon coffee! :)

So the food from the past two days:
Day 4: fresh fruit plate with yogurt, microgreen salad, shake, stir fried veggies with cucumber and tomato salad with quinoa

Day 5: shake, quinoa salad and 1/2 cup hummus with raw veggies, stir fried veggies with quinoa and sweet potato

Still loving the food and find it very filling!

Friday, April 26, 2013

Chocolate Brownie Snacks

Total Time: 1 hr, 10 min
Prep Time: 10 min
Servings: 12, 1 brownie each

½ cup natural smooth almond butter
1 scoop chocolate shakeology
1 medium banana, mashed
¼ cup quick cooking rolled oats
3 Tablespoons chopped almonds or walnuts

1.Combine Almond Butter, shakeology, banana, oats, and walnuts in a medium bowl
2.Shapy mixture into 1 inch size balls (12), place in airtight container
3.Refrigerate for at least 1 hour before serving

Nutritional Information:
Calories: 101
Fat: 6g
Carbohydrate: 8g
Socium: 45mg
Protein: 5g

Thursday, April 25, 2013

Zucchini Bread

Total Time: 1 hr 10 min.
Prep Time: 15 min.
Cooking Time: 55 min.
Yield: 20 servings, 1 slice each

Nonstick cooking spray
6 large egg whites
¼ cup melted coconut oil
½ cup unsweetened applesauce
1/3 cup sugar
2 tsp. vanilla extract
¾ cups all-purpose flour
1¾ cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. sea salt
3 tsp. ground cinnamon
2½ cups grated zucchini
½ cup chopped raw walnuts

1. Preheat oven to 350° F.
2. Lightly coat two 9 x 5-inch loaf pans with spray.
3. Combine egg whites, oil, applesauce, sugar, and extract in a large bowl. Set aside.
4. Combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well.
5. Add flour mixture to egg mixture; mix until just blended.
6. Fold in zucchini and walnuts; mix until just blended.
7. Divide batter evenly between the two pans.
8. Bake for 45 to 50 minutes, or until golden brown and tester inserted into the center comes out clean.
9. Cool bread in pans for 5 to 10 minutes, remove from pans and transfer to rack; cool completely.

Tip: Leftover slices can be wrapped individually and stored in the freezer for future meals.
Nutritional Information: (per serving)
Calories: 121
Fat: 5g
Saturated Fat: 3g
Cholesterol: 0g
Sodium: 191mg
Carbs: 17g
Fiber: 2g
Sugars: 5g
Protein: 4g

Wednesday, April 24, 2013

3rd Day on the Reset

Today I started to feel awesome!!  I don't know what it was but I was so positive and felt lighter, felt like my body was handling the supplements well (yes even the gross green shit!) and the food was delicious again.  I didn't expect to enjoy the lentil lime salad that was part of the lunch menu today but surprisingly it was refreshing on the hot day.  The sweet potato that was part of dinner was oh so good.  I missed sweet potatoes as normally I have them at least every other day.  The taste, the texture of them is so good!!  One of my favorites too is making mashed sweet potatoes or baked sweet potato fries! YUMMY!!  
Ok sorry, got sidetracked!  So breakfast was steamed spinach, eggs, toast and I had hot water with lemon in it.  Lunch was a microgreen salad with toasted pumpkin seeds, and the lentil lime salad.  Lunch was quinoa, sweet potato, and black beans and rice.  This was almost too filling so I am happy this was the only meal like this! 
As I am ready for bed, I can not wait to have breakfast tomorrow as it is a fresh fruit plate, with I think some yogurt (have to check on that though as now I forget!) 

Tuesday, April 23, 2013

2nd Day of the Reset

The second day on the reset....oh how I want to stray away from the plan but am staying strong!  I am determined to get good results and am dedicated to this for 21 days!!  It was so so hard watching my coworkers snack and eat whatever they wanted for 5 hours worth of meetings in the office today.  But I just kept thinking mentally and physically how amazing I am going to feel after this cleanse.  For today, breakfast and dinner were AMAZING!!! So so filling and delicious.  They were definitely meals I will make even after the cleanse.  Bfast was oatmeal with blueberries and a side of plain organic yogurt.  Lunch was a salad like yesterday with chicken and pine nuts.  Snack was a chocolate vegan shake.  And dinner was southwestern tacos. YUM YUM YUM!!  

For the supplements, they arent bad till I have to take the green stuff.  UGH GROSS!!  Take it like a champ I keep telling myself!

Looking forward to the rest of the week on the reset :)

Monday, April 22, 2013

1st Day on the Reset

It was a great start to the reset today!  I did a LOT of prepping this morning for the next few days which was good because now I feel more organized.  Not having my morning shake and coffee in the shake was a bit different!  Instead I had scrambled eggs, whole wheat toast, and steamed spinach. It was really filling and delicious.  Lunch was a salad with lots of veggies, toasted pumpkin seeds and avocado.  Again, I thought I was going to want more food but I was surprisingly satisfied.  Snack was a vegan chocolate shake and for dinner I got too excited and forgot to take a picture.  It was chicken which was marinaded in different spices, baby potatoes, and steamed lemon asparagus.  YUM YUM YUM YUM!!  I did have a bit of a sweet tooth afterwards but instead I chugged some water and brushed my teeth.

The supplements were easy to take but yet again (I remember it from my first reset) was the green powdery substance you have to take in the afternoon and mix with water.  Pretty sure my expertise in taking shots (booo I miss those haha) has helped me with taking this green water and keeping it down! haha  But really it isn't that bad.

Anyways, emotionally I felt like normal.  A bit of a blah feeling this evening but that could be with it being a busy busy day for me.  But for now, it is bed time as on the reset it is suggested to get a good amount of rest! 

Beachbody Ultimate Reset

Today starts my journey of experiencing the Beachbody Ultimate Reset for the second time.  I last did it in the month of October and absolutely loved the process, the food, and the changes in my mind and body.  It is 21 days of cleansing your body of all the toxins.  You follow the meal plan provided, making small substitutes if necessary, you focus on getting proper amount of sleep, plenty of water, take all the supplements provided (which I am going to be honest, some look pretty nasty! haha) , and are completely in tune to what your mind and body are feeling.  Sounds EXHAUSTING!!!....I KNOW!  But it is totally worth it!!  And for anyone who has cravings often, drinks coffee everyday, or chews gum frequently...YOU CAN NOT HAVE IT!! Haha  And for anyone that knows me, knows that this is something hard to get me to do.  I always make my Shakeology in the morning with a cup of cold coffee and often I am chewing gum, especially when I am out coaching soccer. I am excited to experience this all again, and see what the results are like!  You can follow me over the next 21 days to see what it is like!

Saturday, April 20, 2013

Whole-Wheat Pumpkin Bread

  • 1 ½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup oil (I used coconut oil)
  • ½ cup honey
  • ½ teaspoon vanilla
  • 1 cup pumpkin puree
  • ½ cup chopped tree nuts (optional)

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
  3. Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly with a fork, but do not overmix.
  4. Fold in the pumpkin puree and nuts (if using).
  5. Generously grease a large loaf pan or put muffin liners in a muffin pan and then pour in the batter.
  6. For a loaf bake for approximately 30 – 40 minutes and for muffins bake for approximately 18 – 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.