Fruits and veggies take over the world!!!

We decided to do a 4 day fruit and vegetable only meal plan. We would have done the 5 day but I was in Sedona and Jeff's birthday was Saturday, so we took the day off. We whined a bit about our carb and cheese cravings, but it really wasn't that bad. We had a combination of fresh made juices, smoothies, soups, salads, and some other meals. All home made, all made with only fruits and veggies (plus a few extras like dressing and spices). The recipes were really good. There was only one juice that I didn't like. (It smelt like dirt and tasted like grass.)

Some of our bounty!

WOW! Veggie town USA! <3

We are following the 5 day Reboot express from jointhereboot.com. Buying the fruits and veggies seemed like it would be really expensive and a lot of work but we went to Sprouts and Wal-Mart and got everything for the 4 days for like $75 total. Thanks, Jeff, for all the shopping help!

Our new juicer!

Here are some of the recipes from the first two days. It was a lot of food! I could barely finish it all.

Meal Plan: Day 1

Breakfast

Cherry Cinnamon Apple Bake
This dish is delicious warm or cool.
Double the recipe for an extra serving.
1 cup Cherries (cut and discard pit)
2 Apples cored and chopped
3 Tbsp. raisins (choose golden variety for a twist)
1 Tbsp. Cinnamon (or more to taste)
1/2 tsp. Nutmeg
Spray baking dish with expeller pressed canola oil
Place into oven safe baking dish and cover
Bake at 375 degrees for 45 minutes or until apples are soft
Cool and enjoy!
Calories: 249
Protein: 2 g
Fiber: 9 g

Mid-Morning Juice-Loved this juice so much. It really freaked my students out though!

Green Juice
6 leaves Kale
2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1” Ginger root
Calories: 180
Protein: 12 g
Fiber: 1 g

Lunch

Arugula Spinach Salad + Mustard Vinaigrette Dressing
2 cups Arugula
1 cup Spinach
1/3 Avocado
1/2 cup thinly sliced red Onion
1/2 cup chopped Tomato (heirloom in the summer)
1/2 cup Jicama

Mustard Vinaigrette-   I had to have this with honey or it was too acidic.
1/3 cup Apple Cider Vinegar
1 1/2 Tbsp. Grain mustard
2/3 cups Cold Pressed Olive Oil
Sea Salt & fresh ground Pepper to taste
Puree the vinegar and mustard in a blender. With the blender running, slowly pour in the olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in the refrigerator.
For Honey Mustard Vinaigrette: Add 3/4 Tbsp. Raw Honey
Makes 8-9 servings
Salad and 2 Tbsp. Mustard Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g

Raw Carrot Ginger Soup-Sooooo good!!
Makes 2, 1 1/2 cup servings – save 1 for dinner
3 cups Carrot Juice
1 ripe Avocado
2 Tbsp. Agave Nectar
1 Tbsp. Ginger, minced
1/4 tsp. ground Cayenne Pepper
1/4 tsp. Sea Salt
1/2 cup Coconut Meat, optional
2 Tbsp. Avocado or Olive Oil, for garnish
2 Tbsp. Fresh Cilantro, chopped, for garnish
Puree the first seven ingredients in a blender until completely smooth. Taste and adjust the seasonings if necessary. Garnish the soup with a drizzle of oil and the chopped cilantro.
Per Serving:
Calories: 234 kcal
Protein: 2 g
Fiber: 7 g

Dinner

Reboot Green Salad
Make it big! Any greens you like such as romaine hearts, baby romaine, baby spinach, baby arugula, add any veggie you like: cucumber, carrot, celery, pepper, tomato, fennel, radish, sprouts (not bean sprouts), onion, fresh herbs. Avocado may also be added for more substance.
Dress with Ginger Honey Soy Dressing
Salad and 2 Tbsp. Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g

Steamed Snow Peas, Broccoli and Green Beans with Ginger Honey Soy Dressing
1/3 lb. Snow Peas, ends trimmed
1/3 lb. Green Beans, ends trimmed
1 head Broccoli, cut into florets
Heat a pot with boiling salted water and cover with a steamer basket. Add the vegetables and steam about 5 minutes, until the vegetables are cooked but still green and crisp. Drizzle with the Ginger Honey Soy Dressing.
Steamed Veggies and Dressing:
Calories: 203
Protein: 3 g
Fiber: 4 g

Ginger Honey Soy Dressing-Freaking amazing!
2 Tbsp. Minced Fresh Ginger
2 Tbsp. Minced Fresh Garlic
2 Tbsp. Raw Honey
4 Tbsp. Nama Shoyu or Tamari
4 Tbsp. Olive Oil
Puree the first four ingredients in a blender. With the blender running, slowly add the oil until the dressing is emulsified. Keep up to 1 week in the refrigerator.

Meal Plan: Day 2

First thing in the morning

Herbal tea or hot water with lemon

Breakfast

Blackberry Kiwi Blend
1/4 large Pineapple, core removed and roughly cubed
1 cup Blackberries
1 Kiwi Fruit
1 Banana
1/2 Comice Pear
1/2 cup Coconut Water
30 Mint leaves

We pre chopped most fruits and added banana and berries in the am.

1 Tbsp. Flax seed oil, optional
Add all ingredients to blender and liquify.
Calories: 458
Protein: 6 g
Fiber: 18 g

SOOOOOO yummy!

Mid-Morning Juice-This is the one juice that I couldn't drink. Maybe too many beets and radishes for me.

V28
3 large Red Beets
2 medium Carrots
2 stalks Celery
4 Plum Tomatoes
4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup
1 Jalapeno, ribs and seeds removed
12 Red Radishes
Calories: 340
Protein: 17 g
Fiber: 2 g

Lunch

Carrot-Dill Salad
3 cups Greens (spinach, arugula, romaine, red leaf, etc.)
Shredded Carrot, Fennel, Radish, Cabbage, Celery Salad with Fresh Dill, Lemon
1/2 of an Avocado
Add Ginger honey soy dressing
Salad and 2 Tbsp. Dressing:
Calories: 278
Protein: 3.5 g
Fiber: 9 g

Dinner

Roasted Acorn Squash Stuffed with Mushroom and Sage
1 medium Acorn Squash
3/4 tsp. plus 1/4 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
6 Tbsp. Olive Oil, plus extra for brushing
2 Garlic cloves, minced
1 large 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 3/4 tsp. salt and the 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, 1/4 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.
Makes 4 servings
Per serving:
Calories: 254
Protein: 2 g
Fiber: 2.5 g
Green Vegetable Soup (save a serving for snack Day 3)
2 Tbsp. Olive Oil
2 Leeks, white and light green parts, thinly sliced
3 cloves Garlic, minced
1 head Broccoli, trimmed to small florets
2 medium Zucchini, cut into half moons
1 head Spinach, roughly chopped
4 leaves Basil
1 tsp. Sea Salt
1/2 tsp. fresh ground Pepper
6 cups water
3 Tbsp. fresh Basil, chopped
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, 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.

Both dishes were good. I added fresh thyme to both and some nutmeg to the squash.

We are going to do it again this week but maybe add in a little protein like fish and beans. I felt better last week than I have in a while. Jeff and I both felt like our heads were more clear, we had a ton more energy, and just felt overall "good".


I'll Post more soon. Still also planning on posting many other recipes of my own making. :)