SS20 14-Day Reset - Day 1

We were going on a cruise later this month and I was going to do the 14-Day Reset before going to see if I could drop a few pounds (goal is 5 lbs over the two weeks).  

Well, COVID-19 put a kabash on those plans.   Cruise got cancelled.  Now working from home.   Oh dear, not good.  Stress eating time.  

So, decided to go ahead and do the 14-Day reset now.  Here's how Day 1 went . . . 


Breakfast - Overnight Chia Breakfast Pudding

This was delicious!  I wasn't sure if I would like it or that it would keep me satisfied for several hours.  Well, it did . . . 3 hours and it was creamy and smooth.

I didn't add salt and I didn't have the walnuts toasted.  Oh, I didn't bother chopping the berries either (blackberries, raspberries, and blueberries).  I used real vanilla (actually came from Mexico).

Morning Snack - Cinnamon Almond Butter Apples

A yummy, sweet snack.  The apple I used was called Cripps Pink.  It was crispy and sweet.  I used Adams Unsalted Crunchy Peanut butter instead of the almond butter as it was what I had on hand.  Worked great.  I did dip the apples in lemon juice to prevent browning.

Didn't quite make it lunch time so had about an ounce of unsalted whole almonds. (not on the menu).


Lunch - Mediterranean Tuna Salad

I did a lot of substitutions.  It was still a delicious salad.  I left out the red onion and tomatoes, although I did sprinkle some Onion Onion Seasoning to get the onion flavor.  I used regular black olives instead of the Kalamata olives; Avocado Oil instead of olive oil; and red leaf lettuce instead of the avocados.

Oh, I had some more almonds to round out the meal.

Afternoon Snack - Cucumber Hummus Bites

Well . . . I really didn't do the complete recipe.  I just had cucumber slices without the toppings and seasonings.  I'm not fond of cauliflower or roasted red pepper and couldn't quite decide how to do substitutions.


Dinner - Roasted Chicken & Veggies

One of our favorite meals.  I'm always fixing something like this.  I did do several substitutions. (Love that flexibility!)  I used regular carrots rather than baby carrots; mushrooms instead of Brussels sprouts; broccoli instead of cauliflower; Avocado Oil instead of olive oil; and breasts instead of thighs (we don't care for dark meat).  I used about a cup more on the carrots to make up for the sprouts and not having onion.  

Throughout the day I was drinking flavored water.

Rustic Herb Roasted Green Beans

I love roasting veggies.  It's gotten to be my favorite way of fixing them.  Just imagine, you can use any vegetable - carrots, broccoli, sweet potatoes, mushrooms, etc.  Rather than olive oil, I would use our Avocado Oil or Roasted Infused Garlic Oil.  I also use our Balsamic Vinegar of Modena.  Sometimes, I use our other seasonings like Citrus Herb Seasoning or Ultimate Steak Seasoning or even Dried Tomato & Garlic Pesto.

Ingredients:
1 lb fresh green beans, trimmed
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp Rustic Herb Seasoning

Instructions:

1.  Preheat oven to 400 degrees F.  Line a large baking sheet with aluminum foil.


2.  Combine all ingredients on baking sheet; toss to coat.

3.  Bake 10-12 minutes or until desired doneness.

Makes 6 servings.

Garlic Garlic Spaghetti Squash - Side Dish

This was a very delicious side dish.  Hmmm . . . maybe I should make this for an upcoming family dinner.  I usually have trouble with spaghetti squash for it to make strands.  However, this time it turned out perfect. 


Ingredients:

1 large spaghetti squash, quartered
2-3 Tbsp butter
1 1/2 tsp Garlic Garlic Seasoning

Instructions:

1.  Scrape out seeds from center of squash.  Place upside-down in a shallow dish (if needed, press halves back together and place remaining cut-side-down in dish).  Add a small amount of water to dish.  Microwave on High 10-15 minutes or until strands can easily be removed.

2.  Remove squash from microwave.  Let stand 5 minutes.  Meanwhile, in small microwave-safe dish, combine butter and Garlic Garlic Seasoning.  Microwave on HIGH 30 seconds or until butter is melted.

3.  Using a fork, scrape across the flesh of squash releasing the spaghetti strands.  Place in a bowl and toss with melted garlic butter.  Salt & pepper as desired.

Makes 6 Servings.

Seasoned Broccoli - Simple Side

Broccoli is one of our favorite vegetables.  When I made this recipe, I used fresh instead of frozen.  So much better.  We prefer our broccoli to be firm.  Frozen seems to overcook.

Ingredients:

1 (16 oz) pkg frozen broccoli florets
2 Tbsp butter, softened
1 tsp Seasoned Salt

Instructions:

1.  Prepare broccoli according to package directions.
2.  Toss with butter and Seasoned Salt

Makes 6 servings.

Grilled Green Beans & Potatoes - Side Dish

Yummy way to season veggies and potatoes.  These are our favorites.  However, you can use other veggies.  I may have substituted our Avocado Oil for the butter/olive oil.

Ingredients:

1 1/2 lbs baby red potatoes, cleaned
1/4 c butter, melted or olive oil
1/4 c water
1 pkt Grilled Veggie Dip Mix
1 lb fresh or frozen whole green beans, trimmed

Instructions:

1.  Pierce potatoes in several spots with a fork; place on a microwave safe plate.  Microwave on High 3-4 minutes or until just fork tender (do not overcook).

2.  In small bowl, combine melted butter and water.  Slowly whisk in Grilled Veggie Dip Mix.  Cut potatoes into quarters; place in a gallon freezer bag.  Add beans and butter mixture.  Seal well; toss to coat.  Let stand 15 minutes or refrigerate up to overnight.


3.  Prepare grill to medium heat.  Place a grill pan on grill.  Add vegetables to grill pan.  Grill, stirring occasionally, until browned and desired doneness, about 15 minutes.

Makes 6 servings.

Make ahead:   Prepare through step 2.  Refrigerate up to 1 day.  Continue with step 3.

Garlic Roasted Sweet Potatoes - Side Dish

YUM!  I normally fix sweet potatoes in the traditional brown sugar & butter sauce (not candied).  This changed that!  You can do this with almost any potato - maybe even other tuber vegetables.


Ingredients:

2 lbs fresh sweet potato yams, skin-on, cut into 1 1/2-inch cubes
2 Tbsp Roasted Garlic Infused Oil
1 Tbsp Garlic Garlic Seasoning
2 tsps Wahoo! Chili Seasoning

Instructions:

1.  Preheat oven to 425 degrees F.


2.  Combine all ingredients on a greased large rimmed baking sheet; salt and pepper as desired.  Toss to coat.

3.  Bake 20-25 minutes or until fork tender.

Makes 6 servings.

Make Ahead:   Combine step 2 in a gallon freezer bag up to 1 day ahead; refrigerate.  Continue with Step 1.

Did you know?  Sweet potato skins are edible, tasty and full of valuable nutrients.  So keep the skins on when roasting!

Stir-Fried Italian Green Beans - Simple Side Dish

We love our green beans but it can get boring steaming them all the time.  #nomoreboring now! It's great to find different ways of seasoning such a simple vegetable.

Ingredients:

2 Tbsp Roasted Garlic Infused Oil
1 (16 oz) pkg frozen whole green beans, thawed
1 Tbsp Garlic Garlic Seasoning
1 tsp Italian seasoning
1/4 c grated Parmesan cheese, optional

Instructions:

1.  In large skillet, heat Roasted Garlic Infused Oil over medium-high heat.

2.  Add green beans, Garlic Garlic Seasoning and Italian seasoning; salt and pepper as desired.  Stir-fry until vegetables are crisp-tender and heated through, about 6-8 minutes.

3.  Remove from heat and sprinkle with cheese, if desired.  Salt and pepper as desired.

Makes 6 Servings.

Steamed Broccoli with Garlic Butter - Simple Side Dish

We love our broccoli!  The recipe called for frozen but we prefer fresh.  You can do this with any vegetable.



Ingredients:

1/2 c butter softened
1 Tbsp Garlic Garlic Seasoning
2 (12 oz) pkgs frozen steamable broccoli florets

Instructions:

1.  In small bowl, combine butter and Garlic Garlic Seasoning.

2.  Prepare broccoli according to package microwave directions.

3.  Serve steamed broccoli topped with garlic butter.

Makes 6 servings.