Ultimate Reset Recipe-Kabocha Squash with Garlic-Tahini Filling

INGREDIENTS:

1. 1/4 Kabocha squash, seeds removed
2. 2 Tbsp. sesame tahini
3. 1 Tsp. miso paste
4. 1/4 Tsp. finely chopped garlic
5. 1 Tsp. extra virgin olive oil

 

DIRECTIONS:

Preheat oven to 400 degrees. Place squash on baking sheet lined with foil. Mix together tahini, miso, garlic, and oil and pour over squash; back for 30 minutes or until squash is fork-tender. Serves 1.

Ultimate Reset Microgreen Salad

When I make this recipe, I always double or triple everything.  This allows me to prep 2-3 lunches for the week in a short amount of time.  And when not on the reset, just top with your favorite lean protein.

INGREDIENTS:

• 3 cups baby salad greens (I purchase an organic mix)
• 1/4 medium carrot, shredded
• 1/2 medium cucumber, chopped
• 1/2 medium red bell pepper, sliced
• 1/4 cup sprouts (like radish, alfalfa, broccoli)
• 1/2 medium tomato, chopped
• 1/4 cup jicama, chopped
• 1 tablespoon fresh chopped cilantro (optional)

DIRECTIONS:  Combine in large bowl, toss gently to blend.  Add 1/3 cup toasted pumpkin seeds and a serving of salad dressing.

Quinoa-Lentil Pilaf – Ultimate Reset

 

This makes 1 serving according to the Ultimate Reset meal plan, but it could easily serve 2 or 3 as a side dish for a normal meal.  From now on, I will be making double of that below and using it for lunch and dinner throughout my work week!

INGREDIENTS

• 1 1/2 tsp. EVOO
• 1/2 medium carrot, diced
• 1/2 medium stalk celery, diced
• 1/4 medium onion, diced
• 1/4 medium red bell pepper, diced
• 1/4 ground (smoked) paprika
• 1 dash ground cumin (I do about 1/2 tsp. because I like it)
• 1/4 tsp. ground turmeric
• 3/4 cup cooked quinoa
• 1/4 cup cooked lentils
• 1 1/2 tsp. grated lemon peel
• 1 1/2 tsp. lemon juice
• 2 tbsp. finely chopped fresh parsley  (I use less because I’m not a fan)

DIRECTIONS

1. Heat oil in medium saucepan over medium-high heat.
2. Add carrot, celery, onion, bell pepper, paprika, cumin, and turmeric.
3. Cook, stirring frequently, for 5 minutes, or until tender.
4. Add quinoa, lentils, lemon peel, lemon juice, and parsley to cooked vegetables.
5. Heat over medium heat for 2-3 minutes, or until heated through.
6. Fluff with fork and serve (hot or cold).

MY FAVORITE ULTIMATE RESET SOUP – SWEET POTATO AND ROASTED RED PEPPER BISQUE

Ingredients

• 1 sweet potato
• ¼ red bell pepper
• 1 cup vegetable broth or water
• 1 tsp. finely grated peeled ginger root
• 1½ tsp. extra virgin olive oil
• 2 tsp. miso paste, diluted in 1 tsp. hot water
• Tamari or Bragg Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)

Directions

Peel and cube sweet potatoes. Cook in boiling water until tender. Drain and set aside. Meanwhile, roast a whole red bell pepper on gas stovetop or grill, turning frequently until evenly charred on the outside OR in your oven at 400 degrees for 15 to 20 minutes, turning every 10 minutes or until skin is charred.

Put pepper in bowl and cover with towel for 10 minutes to steam. Clean off skin and seeds by running under cool water. Remove seeds, cut in quarters, and chop one quarter into ½-inch cubes. (Set remainder of pepper aside for another use.)

Place sweet potato, pepper, broth or water, ginger, oil, and miso in blender. (If you want chunky soup, set aside some chunks of pepper.) Blend thoroughly, adding more liquid to achieve desired soup consistency. Transfer to a pot and gently heat on low until hot. Add tamari or aminos, salt, and seasoning as desired. Serves 1.

 

Basic Vinaigrette

(makes 8 servings of about 2 tablespoons each)

INGREDIENTS:

• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Himalayan salt
• 1 teaspoon raw honey (or pure maple syrup)
• 2 tablespoons fresh lemon juice
• 2 teaspoons chopped fresh herbs (like parsley, oregano, basil, or dill–customize for your taste)

 

DIRECTIONS:

Mix well in shaker bottle, bowl, or Magic Bullet.

Greek Dressing

Ingredients:

1/2 cup EVOO
1/4 cup red wine vinegar
1 tbsp balsamic vinegar
1/4 cup lemon juice
2 tsp dried oregano
1 clove garlic, crushed
1 tsp Dijon mustard
1 tsp seasoning blend
2 tsp dried parsley

Directions:

Combine all ingredients and shake well. Refrigerate. Shake well before using.

Makes 8 servings.

Slow Cooker Mini Meatball and White Bean Soup

Ingredients:

Mini Turkey Meatballs (see recipe)
2 cloves garlic, minced

1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 (15-ounce) cans white beans, drained and rinsed
1 15-ounce fire roasted diced tomatoes
1 10-ounce package frozen spinach
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
2 bay leaves
Sea salt and black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Directions:
Place mini meatballs, tomatoes, spinach, garlic, onion, carrots, celery, beans, oregano, rosemary and bay leaves into a 6-qt slow cooker. Stir in 5 cups water until well combined; season with salt and pepper, to taste.

Cover and cook on low heat for 6 hours or high heat for 3 hours.
Serve immediately, garnished with parsley, if desired.

Serving Size = 1 1/2 cups

Fix Containers: 1 green, 1 red, 1/2 yellow

Cilantro Lime Dressing

 

Ingredients:

• 1 cup loosely packed cilantro, stems removed
• 1/2 cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar 

  Directions: Combine cilantro, Greek yogurt, garlic, lime juice and salt in a food processor or blender. With the motor running, add olive oil and vinegar in a slow stream until emulsified; refrigerate. 

Serving Size – 1/4 cup

Fix Containers: 1/4 red

Southwest Chicken Salad

Ingredients:

3/4 cup grilled chicken, chopped

2 tbsp Plain Greek Yogurt

1 scallion, chopped

1-2 tsps salt-free taco seasoning

 

Directions:

Mix all ingredients together in a small bowl.  Serve in a whole wheat pita, crackers, on top of a salad or with sliced veggies.

Makes one serving.

Fix Containers: 1 and 1/6 red container (the scallions are a small amount and were not counted for this recipe)

Turkey Bolognese

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 medium onion, chopped
• 2-3 tbsp garlic, minced
• 1 celery stalk, diced
• 1 carrot, diced
• 1 pound ground lean turkey
• 1 (28-ounce) can crushed tomatoes
• 2 tsp dried parsley
• 1 tsp dried basil
• Sea Salt and freshly ground black pepper

Directions

In a large skillet heat the olive oil, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Add the turkey and continue cooking, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. I usually cook another 30-60 minutes. 

Top with grated cheese, if desired.

Serving Size = 1 cup

Fix Containers: 1 Red, 1/2 green, 1 tsp