Overall, the week went pretty good. Only had a couple of days that were somewhat rough, but nothing bad. Just a feeling of tiredness and achey and was cold a lot. Day 5 brought a feeling of euphoria and renewed energy.
I am down 5 lbs and Jim is down 7. We feel really good and looking forward to the next 2 weeks. I am so glad we are doing this together and supporting each other. We even made it through bowling night and Karaoke night without a Corona! GO US!
I want to share my favorite recipes from our 1st week. These are for 1-2 servings so you can adjust them as needed. We will continue to make these after we have completed our program.
Enjoy!
Stay tuned for Phase 2 !
Roasted Root Medley
Ingredients
Directions
Preheat oven to 400° F. In a bowl, toss all ingredients together. Spread on a cookie sheet and bake for 40 to 50 minutes or until tender, turning once or twice to prevent burning. Serves 1.
- ¼ medium-sized yam, washed and cut into 1-inch chunks
- ½ large carrot, washed and cut into 1-inch chunks
- ½ large beet, washed and cut into 1-inch chunks
- ¼ yellow onion, peeled and cut into large wedges
- 2 tsp. extra virgin olive oil
- Himalayan salt (to taste)
Directions
Preheat oven to 400° F. In a bowl, toss all ingredients together. Spread on a cookie sheet and bake for 40 to 50 minutes or until tender, turning once or twice to prevent burning. Serves 1.
Lentil-Lime Salad
Ingredients
Directions
Cook lentils until tender, but don't overcook. (Or use low-sodium canned lentils.) Add carrots and stir. Stir oil, lime juice, salt, and spices together in a small bowl, then gently stir into the lentil mixture. Let sit, covered, in refrigerator for 2 hours. Adjust seasonings if needed. Even better the next day! Serves 1.
Nutrition
- 1 cup cooked green lentils
- ½ cup grated raw carrot
- ¼ cup finely chopped fresh cilantro leaves
- 1½ tsp. sesame oil (or more, to taste)
- 2 Tbsp. fresh lime juice (or more, to taste)
- Bragg® Liquid Aminos or Himalayan salt (to taste)
- ¼ tsp. ground cumin (or more, to taste)
- Herbal seasoning (to taste; optional)
Directions
Cook lentils until tender, but don't overcook. (Or use low-sodium canned lentils.) Add carrots and stir. Stir oil, lime juice, salt, and spices together in a small bowl, then gently stir into the lentil mixture. Let sit, covered, in refrigerator for 2 hours. Adjust seasonings if needed. Even better the next day! Serves 1.
Nutrition
- 320 calories
- 8 g fat
- 1 g saturated fat
- 0 mg cholesterol
- 50 mg sodium
- 48 g carbohydrate
- 17 g fiber
- 19 g protein
- 944 mg potassium
Zucchini Cashew Soup
- 1 large or 2 small zucchini, cut into chunks and steamed
- ¼ cup raw cashews
- Himalayan salt or Bragg® Liquid Aminos (to taste)
- Herbal seasoning or fresh herbs, like basil or dill (optional; to taste)
- Steamed vegetables (optional; for chunky soup)
Directions
Soak cashews in enough water to cover for 1 hour; drain. Combine cashews, zucchini, salt or aminos, and seasonings in blender and mix until smooth, adding water as needed for desired consistency. Pour into saucepan and reheat gently, but do not boil. For chunky soup, add steamed chopped vegetables of your choice. Can also be served cold. Serves 1.
Nutrition
- 250 calories
- 17 g fat
- 3.5 g saturated fat
- 0 mg cholesterol
- 30 mg sodium
- 21 g carbohydrate
- 4 g fiber
- 9 g protein
- 1,036 mg potassium
