Ultimate Reset – Week One

I’m a week into the Ultimate Reset and down a little oveyogar 5 pounds and my body feels clean and a lot less puffy!

I decided to do the Ultimate Reset as a countdown to our trip to Punta Cana provided to us by Beachbody.  On top of that, it’s our 10th wedding anniversary in May and I want to feel and look great.  Ultimate Reset seemed like a great way to kick off this amazing year!

What is the Ultimate Reset?

It’s a 21 day nutrition program.  I am pairing it with our 3 Week Yoga Retreat available exclusively on Beachbody on Demand and a few short runs in between, but it’s really all nutrition.

salad
For 21 days you are given every single meal to make, when to make it, how to make it and when to eat.  This is my favorite part!  I have to think 0 about what I am going to eat!  It’s all there for me.

You begin the program eating pretty basic meals like salmon and red potatoes, salad with chicken, a rice and bean taco, scrambled eggs, etc.  But as the week wears on meat is removed and by the middle of the second week grains are removed.

You are also drinking (trying to at least!) a gallon of distilled water each day.  You are given a bottle of finely ground pink Himalayan sea salt to add to ygreensou water for electrolytes.

Before meals you will take a supplement called Optimize to help your body better break down the food and absorb the nutrients.  You also take a shot of Power Greens each day which is dried chlorophyl.  I’m not going to say this tastes awesome, because it doesn’t, but you feel so good after drinking it!  I have a nice little energy boost after drinking this.  Depend
ing on the day I will add it to my Shakeology or leave it plain.

This program is a mental battle.  100% mental.  For me that’s comforting.  I like knowing that my body simply needs to follow my mind.  And I like knowing that I am as mentally strong as I am physically.
So far I’m off to a watergreat start!  We even built a deck this past weekend which meant the beer was flowing and BBQ going.  It’s not easy, but I know it will be worth it!

If you have any questions about this program or would like to do it yourself, please let me know!  You can comment here or email me at kristina.d.lewis@gmail.com.

 

CrockPot Ribs


ribsIngredients:
For the CrockPot

A slab of ribs (cut in half), about 5 pounds total
1 teaspoon onion powder
1 tsp oregano
1 tsp Italian seasoning
½ cup Italian dressing
¼ cup barbecue sauce
For the glaze
1/2 c barbecue sauce
5 pieces of garlic, chopped

Directions:
In a medium mixing bowl combine salt, pepper, Italian seasoning, oregano and onion powder. Mix well.
Add Italian dressing, and ¼ cup barbecue sauce, and mix again.
Add one layer of ribs to the slow cooker at a time. If you need to trim your ribs to get them to fit it’s okay. I don’t recommend cutting them when grilling them or cooking them quickly, but for this recipe it’s going to be so tender that cutting a slab in half to fit the slow cooker is okay.
Scoop a big spoonful of the sauce over that layer, then repeat with each layer. Ribs, sauce, ribs, sauce, that way each layer is covered in the sauce mixture.
Place the lid on the slow cooker and cook for about 7 to 8 hours on low. Every slow cooker is a bit different so start checking yours at the 6 hour mark and make adjustments as needed. Mine took 8 hours to become fully tender.
Remove from the slow cooker.
For the barbecue glaze before placing in the oven to finish:
Preheat oven to 400 degrees F.
Place the ribs on a baking sheet.
In a medium size bowl combine the barbecue sauce and minced garlic. Mix well.
Reserve ¼ cup of the sauce for when the ribs come out of the oven. Take the remaining sauce mixture and brush generously over the ribs, make sure to coat the tops and sides.
Place the pan in the oven on the middle rack and cook in preheated 400 degree F oven for about 8 to 10 minutes. You want the sauce to just start to bubble and the edges of the ribs to brown slightly. It doesn’t take long at all.
Remove from the oven and pour the remaining sauce on while the ribs are hot.
Place on a platter whole, or cut into smaller pieces if desired.
Eat!

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