Ultimate Reset Week 1 Recipe Favorites

Ultimate Reset week 1 is done!!! 9.5 pounds and 6.5 inches are GONE! Here are a few of my favorite recipes from the week:

Greek Salad with Chicken and Pine Nuts
Makes 1 serving

1 head of romaine lettuce, chopped
1 medium cucumber, peeled & sliced
1 medium tomato, cut in wedges
5 kalamata olives, pitted & sliced
1 tablespoon of pine nuts, toasted
3 oz. grilled chicken breast, boneless, skinless, chopped

Greek Dressing
Makes 8 servings, 2 tablespoons each

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tbsp. balsamic vinegar
1/4 cup fresh lemon juice
2 tsp. dried oregano
1 clove garlic, crushed
1 tsp. Dijon mustard
1/2 tsp. Himalayan salt
2 tbsp. fresh chopped parsley
1 tsp. herbal seasoning blend (we use an italian blend)

Place in food processor and blend until smooth. Refrigerate if not using immediately. Stir or shake before serving.

Southwestern Veggie Taco
Makes 1 serving

1/4 medium avocado, mashed
2 tbsp. fresh pico de gallo (salsa)
1 1/4 cup black beans and rice (see recipe below)
1/4 cup cooked corn kernels
1 (6-inch) corn tortilla

Combine avocado and salsa in a small bowl and set aside. Place black beans and rice and corn in tortilla. Serve with avocado/salsa blend.

Black Beans and Rice
Makes 1 serving

1/2 cup canned low-sodium black beans, drained
1/4 tsp. extra-virgin olive oil
1 dash ground chili powder
1 pinch ground cumin
1/4 tsp. ground coriander
1 tsp. Bragg Liquid Aminos
Himalayan pink salt to taste
3/4 cup cooked brown rice, hot

Combine all ingredients except rice in a saucepan, mix well. Heat over medium heat 1-2 minutes. Remove from heat. Fold in rice. Serve immediately.

Cucumber and Tomato Salad
Makes 1 serving

2 tbsp. red wine vinegar
1 tsp. balsamic vinegar
1 tbsp. fresh lemon juice
2 tsp. extra-virgin olive oil
1 medium cucumber, partialy peeled, cut lengthwise and sliced
1 cup cherry tomatoes, halved
1 tbsp. chopped red onion
1 tbsp. chopped fresh Italian parsley
1 tbsp. chopped fresh basil leaves
Himalayan pink salt to taste

Combine vinegars, lemon juice, and oil in a small bowl, mix, set aside. Combine cucumber, tomatoes, onion, pasley, basil, salt in a large bowl and mix well. Drizzle dressing over cucumber mixture, toss to blend.

Microgreen Salad
Makes 1 serving

3 cups baby salad greens
1/4 medium carrot, shredded
1/2 medium cucumber, chopped
1/2 medium red bell pepper, sliced
1/4 cup sprouts (we use alfalfa)
1/2 medium tomato, chopped
1/4 cup chopped jicama
1 tbsp. fresh chopped cilantro (optional)

Creamy Garlic Dressing
Makes 10 servings, about 2 tbsp. each

1/2 cup extra-virgin olive oil
1/4 cup apple cider vinegar
3 cloves of garlic, crushed
3 tbsp. fresh squeezed lemon juice
2 tbsp. fresh chopped parsley
1 tsp. Himalayn pink salt
1/2 tsp. Dijon mustard
1 tbsp. raw honey

Place in food processor, cover with lid, blend until smooth. Refrigerate if not using immediately. Stir before serving.

Hope you enjoy these a much as we did!!!

xo,
C