Team Without Limits

Ultimate Reset – Day 9 – Day 14

Week 2 recipes, included many that I was not able to eat due to my soy allergy, so I took the 2 recipes that I was able to eat and made those for dinner each night. I made the sweet potato with roasted red pepper soup that was featured on my recap on Day 8.  In addition, I made a lentil quinoa pilaf.  Both of these recipes are courtesy of the Ultimate Reset.

Roasted Red Pepper and Sweet Potato Soup: 

Ingredients

  • 1 sweet potato (aka garnet yam)IMG_4248
  • 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.

Lentil Quinoa Pilaf :

IngredientsIMG_4254[1]

  • 1½ tsp. extra-virgin olive oil
  • ½ medium carrot, diced
  • ½ medium stalk celery, diced
  • ¼ medium onion, diced
  • ¼ medium red bell pepper, diced
  • ¼ tsp. ground smoked paprika
  • 1 dash ground cumin
  • ¼ tsp. ground turmeric
  • ¾ cup cooked quinoa
  • ¼ cup cooked lentils
  • 1½ tsp. grated lemon peel
  • 1½ tsp. fresh lemon juice
  • 2 Tbsp. finely chopped fresh parsley

Directions

  1. Heat oil in medium saucepant over medium-high heat. Add carrot, celery, onion, bell pepper, paprika, cumin, and turmeric; cook, stirring frequently, for 5 minutes, or until tender.
  2. Add quinoa, lentils, zest, lemon juice, and parsley to cooked vegetables; heat over medium heat for 2 to 3 minutes, or until heated through.
  3. Fluff with a fork and serve.

Overall, week 2 went really well. I did notice that there were days where I was exhausted, but I just ensured that I rested and took a nap.  I ended up losing and additional 3.5 lbs this week, which has brought my total for the Reset to 7 lbs.  The Reset is not about losing weight, but in my opinion, it is definitely a nice perk to feel better and lose weight.  After Week 2

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