Ultimate Reset Week 2 Recipe Favorites

Ultimate Reset Week 2 was challenging but worth it! Our bodies are detoxed. I am down a total of 12 pounds after 2 weeks and Bill is down nearly 14! Here are a few of the recipes we really enjoyed!

Fresh Fruit Plate
Makes 1 Serving

3/4 cup strawberries
1/2 cup raspberries
3/4 cup blueberries
1/2 cup blackberries
1 kiwifruit sliced

**We ate this for breakfast daily and it was delicious

Pinto Beans & Rice
Makes 1 serving

1/2 cup canned pinto beans, with liquid
1 cup cooked brown rice
1 tsp. extra-virgin olive oil
1 tsp. ground smoked paprika
1 dash ground cumin
1/4 tsp. coriander
1 tsp. Braggs Liquid Aminos
Himalayan Pink Salt to taste

Heat beans over medium heat for 3-5 minutes (until hot). Drain. Add oil, paprika, cumin, coriander, and Aminos and mix. Fold in warm cooked rice.

Serve with 1 cup steamed zucchini and 1 cup string beans with lemon juice and 2 tsp. extra-virgin olive oil

Sweet Potato and Roasted Red Pepper Bisque
Makes 1 serving

1 cup water
1 medium sweet potato (or yam) peeled, cubed
1/4 medium red bell pepper
1 tsp. finely grated ginger root
1 1/2 tsp. extra-virgin olive oil
2 tsp miso paste, mixed with 2 tbsp. hot water
1 cup vegetable broth (or water)
Himalayan salt to taste

Boil water. Add sweet potato and cook for 5-7 minutes. Drain and set aside. Roast red bell pepper on grill (or gas stovetop) until skin is evenly charred, turning frequently. Place in a medium bowl and cover with a kitchen fowl for 10 minutes. Peel skin under running water, remove seeds, chop into 1/2-inch cubes.

Place sweet potato, bell pepper, ginger, oil, miso, and north in a blender and blend until smooth. If consistency is too thick, add water. Heat soup in a medium saucepan over medium heat to cook, stirring frequently for 4-5 minutes or until hot. Add salt if desired.

*Serve with a serving of roasted or steamed asparagus

Quinoa-Lentil Pilaf
Makes 1 serving

1 1/2 tsp. extra-virgin olive oil
1/2 medium carrot, diced
1/2 medium celery stalk, diced
1/4 medium onion, diced
1/4 medium red bell pepper, diced
1/4 tsp. ground smoked paprika
1 dash ground cumin
1/4 tsp. turmeric
3/4 cup cooked quinoa (1 cup of dry quinoa, 2 cups cold water - bring to a boil, reduce to simmer and cover for 20-25 minutes. Remove from heat and let sit covered for 10 minutes before lifting lid)
1/4 cup cooked lentils
1 1/2 tsp. grated lemon peel
1 1/2 tsp. fresh lemon juice
2 tbsp. finely chopped fresh parsley

Heat oil over medium-high heat. Add carrot, celery, onion, bell pepper, paprika, cumin, and turmeric; cook, stirring frequently, for 5 minutes or until tender. Add quinoa, lentils, lemon peel, lemon juice, and parsley to the cooked vegetables. Heat over medium heat for 2-3 minutes until heated through.

Enjoy!!!
xo,
C