My Ultimate Reset came in the mail while I was away for Easter & I found out a friend started hers on the 1st, so I decided to go ahead & start yesterday giving me the day on Tuesday to shop for everything needed!! I am excited to see if the success stories come true for me as well!! Day 1 wasn't bad, I definitely wasn't hungry as it seemed almost impossible to eat as much as they were saying along with drink almost a gallon of water per day!! Along with set meals, we are also give supplements (I'll do another blog post on the supplements & schedule) to follow at specific times. The 1st phase is Reclaim.
Phase 1: Reclaim
During these first seven days you'll begin to alter your diet, slowly removing foods like red meat and dairy that put stress on your digestive system and tilt your body toward an acidic state. You'll also be introduced to four of the six supplements that make up the Ultimate Reset™ protocol—Alkalinize, Soothe, Mineralize, and Optimize.
In Week One, you'll rehydrate your body (most of us are living in a slightly dehydrated state) and reactivate sluggish cell function, along with shifting your body's pH (level of acidity) back toward a healthier, alkaline state, and away from any excess acidity that can weaken your body's functions.
Once your body has been primed, balanced, and strengthened on a cellular level, it will be primed to continue the process of releasing accumulated toxins.*
Breakfast
1 slice whole-grain toast; 2 scrambled eggs, prepared with 1 tsp. extra-virgin olive oil; and 1-1/2 cups steamed kale or spinach.
Lunch
Miso Soup, Microgreen Salad, 1/3 cup Toasted Pumpkin Seeds, and 1 serving dressing of choice from recipe guide. I chose to make Creamy Garlic Dressing.
Miso Soup
(Makes 1 serving)
Ingredients
2 cups water
1 Tbsp. miso paste, mixed with 2 to 3 Tbsp. hot water
2 Tbsp. dried wakame seaweed
1 green onion, thinly sliced
Directions
Bring water to a boil in a small saucepan over medium heat. Turn off heat.
Add miso paste, seaweed and green onion. Let sit for 3 to 5 minutes; stir. Serve hot.
Nutrition
Calories: 41
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 693 mg
Carbohydrate: 3 g
Fiber: 1 g
Sugar: 0 g
Protein: 3 g
Microgreen Salad
(Makes 1 serving)
Ingredients
3 cups baby salad greens
¼ medium carrot, shredded
½ medium cucumber, chopped
½ medium red bell pepper, sliced
¼ cup sprouts (like radish, alfalfa, or broccoli)
½ medium tomato, chopped
¼ cup chopped jicama
1 Tbsp. fresh chopped cilantro (optional)
Directions
Combine greens, carrot, cucumber, bell pepper, sprouts, tomato, and jicama, plus cilantro (if desired), in a large bowl; toss gently to blend.
Nutrition
Calories: 43
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 24 mg
Carbohydrate: 9 g
Fiber: 4 g
Sugar: 4 g
Protein: 25 g
Creamy Garlic Dressing
(Makes 10 servings, about 2 Tbsp. each)
Ingredients
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
3 cloves garlic, crushed
3 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley
1 tsp. Himalayan salt
½ tsp. Dijon mustard
1 Tbsp. raw honey (or pure maple syrup)
Directions
Place oil, vinegar, garlic, lemon juice, parsley, salt, mustard, and honey in a blender or food processor; cover with lid. Blend until smooth.
Refrigerate dressing if not using immediately. If dressing solidifies when cold, hold at room temperature for 30 minutes. Stir before serving.
Nutrition
Calories: 119
Total Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 235 mg
Carbohydrate: 6 g
Fiber: 0 g
Sugar: 5 g
Protein: 0 g
Toasted Pumpkin Seeds
(Makes 8 servings, ¼ cup each)
Ingredients
2 cups raw green pumpkin seeds (without shells)
Directions
Preheat oven to 400° F.
Arrange pumpkin seeds in a single layer on a baking sheet. Bake for 5 to 10 minutes, stirring every 5 minutes, until very aromatic and slightly browned, being careful not to burn.
Let cool before handling. Store in airtight container.
Nutrition
Calories: 180
Total Fat: 16 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 2 mg
Carbohydrate: 3 g
Fiber: 2 g
Sugar: 0 g
Protein: 10 g
Dinner
Baked Salmon, 1-1/2 cups steamed asparagus with lemon, 1 cup boiled baby potatoes (with skin).
Baked Salmon
(Makes 1 serving)
Ingredients
1 clove garlic, chopped
2 tsp. extra-virgin olive oil
1 Tbsp. chopped fresh basil
¼ tsp. Himalayan salt
½ tsp. herbal seasoning blend
1 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh parsley
6 oz. wild-caught salmon fillet
Directions
Combine garlic, oil, basil, salt, seasoning blend, lemon juice, and parsley in a large bowl; mix well.
Place marinade in a shallow dish; place salmon in marinade, turning several times to coat all sides well. Marinate, covered, in refrigerator for 20 minutes, turning once after 10 minutes.
Preheat oven to 350° F.
Place salmon on a piece of aluminum foil. Cover with marinade; seal. (NOTE: Be sure to use all marinade here if there's extra, discard; do not use as serving sauce.)
Place sealed salmon on baking sheet. Bake 20 minutes, or until salmon flakes easily when tested with a fork.
Nutrition
Calories: 331
Total Fat: 20 g
Saturated Fat: 3 g
Cholesterol: 94 mg
Sodium: 611 mg
Carbohydrate: 2 g
Fiber: 0 g
Sugar: 0 g
Protein: 34 g
Yesterday actually went pretty decent!! Only down fall was restless sleep last night as I kept tossing & turning all night!! I also plan on weighing myself daily just to track to see how things go. I am down 0.8 lbs this morning!! I have my starting measurements written down & here are my starting photos.
 |
| Please excuse my messy hair! LOL |
Can't wait to see how this goes!!
No comments:
Post a Comment