Ultimate Reset – Week 3

That’s a wrap folks!!

21 days and 10.4 pounds down!

I did this for a few reasons:

  1. To feel good.  I remember the first time I did this program I felt so good at the end; physically and mentally.  I needed to fell that again.
  2. My husband and I are going to Punta Cana in about a month for a trip that Beachbody is paying for.  I wanted to feel good on the beach.  😉
  3. May is our 10 year wedding anniversary.  I want to feel good in my body and feel good about the way my clothes fit.
  4. I needed to feel in control of myself.  Food and drinks can be a slippery slope for me.  I needed to hit this head on before the summer.

I’m proud to say I feel like I have accomplished all of these!

Blame it on the last week and eggs being so within reach.  Blame it on the buisiness of this time of year with vacations and sports.  But this last week was hard. I found a saving grace in guacamole and in knowing my mind was clear and sharp.  Sometimes when things get hard we have to find one thing we can own.  Mine was guacamole and how clear headed I became.  I owned that and didn’t want to lose it.

I have done the Reset to two extremes.  One was during the heart of summer.  We went on vacations, went to the beach, celebrated 4th of July and my daughter’s birthday.  We were on the go constantly.  The other, this time, was much less nomadic.  both have their perks and both have their difficulties.  

Even though the first time I did this we were on vacation the entire time, I think I’m more proud of this round.  When you’re on vacation and surrounded by people you have some build in accountability there.  This time I was working from home and no eyes were holding me accountable besides my own.  That’s a lot to carry, on top of running a business, being a mom, wife, business partner, etc.  The ownership I have with Round 2 is hard to describe.

In the end, I lost over 10 pounds, nearly as many inches and gained a huge self worth in myself, a control over food and alcohol.  This isn’t a one stop quick fix.  This is meant to give you a head start into a new life and I’m taking it to be just that.
Cheers to another round of the Reset down!

Sautéed Brussel Sprouts

This is a recipe I get asked about a TON!brussel-sprouts

Brussel spouts get a bad name, but they are delicious!  Just make sure to add bacon.  😉

But seriously, the first time I tried a single sprout was a year ago and it was because I was at my mother-in-law’s and couldn’t say no.  I went all 4 year old on her and grabbed half a sprout, to smell, lick then taste.  I was blown away at how good they were!!  How could people say they were awful?  Maybe these are sprout lovers who don’t want the rest of the world to know.  Either way, I’m tearing the cap off it.  Brussel sprouts (with bacon) are DELICIOUS!  Give them a try.

Ingredients:
3-4 pieces of bacon (regular or turkey) cooked and crumbled, fat removed
1 bag of Brussel sprouts, end cut off and sprouts cut in half or chopped (totally up to you how knife happy you get)
1 Tbsp of bacon fat or olive oil

Directions:
Warm the fat or olive oil in a skillet
Add the cut sprouts into the skillet and sauté on medium heat
Stir occasionally, but let the sprouts brown
After the sprouts are brown on at least one side, add the bacon and warm through.

Serve!

Optional:  Some people like to add a little salt, some like a little sautéed red onion and some like to add balsamic vinegar.  I like mine just like how the recipe is, but feel free to make them your own!

blog-signature

Shrimp Stir Fry

Guys.  This recipe is sooooo good!

I came across it on the Ultimate Reset and ate it every night for supper the last 4 days while I was completing the program.  One of my favorites!!

All I really did was switch up an oil, add some onion and shrimp.  Simple and one skillet.  Win win!  And perfect for busy school nights.

Shrimp Stir Fry phonto (3)

Ingredients:
1 lb peeled and deveined shrimp
1/2 zucchini, halved and sliced
1/2 yellow onion, sliced
2 carrots, peeled and sliced
3 cups frozen broccoli
Handful of chopped mushrooms
1 Tbsp sesame oil
2 Tbsp extra virgin olive oil
2 Tbsp Bragg’s liquid aminos

Directions:
Add the oils in a large saucepan on medium heat and warm
Add the onion.  Warm through and stir until partially caramelized
Add the carrots and stir for about 4-5 minutes
Add the broccoli and stir for 3 minutes
Add the zucchini, mushrooms and shrimp and stir frequently for 4-5 minutes or until shrimp is cooked through
Remove from heat and add the Bragg’s liquid aminos.  Stir well.
Serve immediately.
Serves 2.

blog-signature

Sautéed Brussel Sprouts

Poor, poor brussel sprouts.  They’ve had a bad name for far too long.

Growing up I wouldn’t touch these bad boys with a 10 foot pole, but I’m trying to make up for it now.

The first time I actually had these little verbally abused gems was at my mother-in-law’s.  I saw my life flash before my eyes when I looked in the skillet and saw them.  Do I tell her I’ve never had these before?  Can she see the fear in my eyes?  What if they cause me to gag?  Maybe I can time supper at the same time the kids start getting tired and just avoid it all together.

But I sucked it up and sat down at the supper table, fork in my hand and an extra large napkin handy.

I took my first bite with about 4 little pieces of bacon.

‘This isn’t so bad’, I thought.  ‘Let me try one more bite’.
And before I knew it I was reaching back to the skillet for more.  What the heck just happened here?!  Did I just become a brussel sprout fan?  Does that even exist?   I bet it’s an odd bunch if that does exist.  But I’m a card toting member now and actually crave them.

One thing you HAVE to remember though.  Bacon.  You can cook these a million ways, but just remember bacon.

These are a few ways I have cooked mine…

Ingredients:brussel sprouts
2 c brussel sprouts, sliced in half
3 pieces of crumbled, cooked bacon
tsp sea salt
tsp ground black pepper
This is where I change it up.
1/4 c chicken broth or
2 Tbsp coconut oil or
1 Tbsp extra virgin olive oil or
2 Tbsp butter (not margarine.  butter)

Directions:
Pay close attention, because it gets complicated.  Not really!  It’s super easy.
Warm your choice of broth, oil or butter in a medium skillet.
Then add the brussel sprouts, bacon, sea salt and pepper.
Sautee for about 10 minutes or until the brussel sprouts start to soften and brown a little.
Serve it up.  Or just eat out of the skillet.

You can tweak this recipe a lot.  This is a very basic recipe.  Feel free to add garlic, red pepper flakes, etc.

Serves 2 adults

blog-signature

Spicy Cauliflower

It’s football season, which means the beer fridge is full and all the food has a little extra kick to it.

Recently I purchased the new 21 Day Fix cookbook, Fixate.  It’s an amazing cookbook built around the program 21 Day Fix.  It includes Paleo, Vegan, Gluten Free and Vegetarian recipes.  As well as cocktails!  The 21 Day Fix is all about creating a healthy lifestyle and we understand splurges are sometimes included with our lifestyle.  We just have to make them as healthy as we can.

I saw this recipe and knew I needed to give it a go.  These Spicy Cauliflower Bites were a big hit all around.

Spicy Cauliflower

Ingredients:
1 head of cauliflower (broken or chopped into florets)
1/2 tsp sea salt
1/2 c hot pepper sauce (we use Hooter’s 3 mile.  It’s paleo baby!)
1/3 rice vinegar
2 tsp ground chili powder
1/4 tsp ground smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp honey
2 Tbsp grass-fed butter
1 tsp Worcestershire sauce

Directions:
Preheat oven to 350.
Place cauliflower on baking sheet and and season with 1/4 tsp sea salt.
Bake for 20 minutes or until tender-crisp.
While cauliflower is baking, combine the hot sauce and rice vinegar.  Whisk until combined.
Add chili powder, paprika, garlic powder, onion powder, honey, Worcestershire sauce, butter and remaining sea salt.  Whisk to blend.
Heat hot sauce mixture over medium heat; stirring frequently for 10 minutes or until thickened.  Set aside.
Remove cauliflower from the over and mix the hot sauce mixture and the cauliflower in a bowl.
Return the cauliflower to the cooking sheet and bake and additional 5 minutes.
Serve hot.

And there ya go!  Spiciness.

blog-signature

 

Cheesy Sausage Quiche

Oh I went there.  Cheese.Cheese Sausage Quiche

I love cheese.  It’s a huge weakness.

When I was younger my Mom would make scrambled eggs and put queso on them.  Frickin’ heaven I tell ya!  I even asked for that as my ‘birthday supper’.

Breakfast and queso.  Can life get any better?

Seeing as my metabolism can no longer keep up with my love for queso, I’ve had to modify a few eating habits.  I give you 21 Day Fix Quiche!  No yellows here.  But we will have to count a blue.

And it bakes in the oven for 40 minutes so you can get your multi-tasking done!

Ingredients
3 Large Eggs
3 Large Egg Whites
3/4 c. almond milk
1 tsp. sea salt
1/2 tsp. black pepper
1/2 c. shredded cheese (I use cheddar)
2 sausage links  (I use chicken apple sausage by Applegate.  Found by the bacon)
1 medium green bell pepper, chopped
2 Tbsp. butter or cooking spray

Directions
Preheat oven to 350
Mix eggs, salt, pepper, almond milk and cheeses together.  Set aside.
Melt butter in oven safe skillet or use cooking spray.
Slice sausage into cubes and warm in skillet until a little browned.Cheese Sausage Quiche
Add bell peppers and cook for 3 minutes.
Then stir in the egg mixture and place in oven for 40 minutes or until the egg mixture doesn’t move.Cheesy Sausage Quiche
Depending on the size of the skillet, the quiche may be thick or thin.  This will affect cooking time.

Cool for 10 minutes.
You can also bake this ahead and freeze it.  Just set out to thaw and warm it up for 20 minutes.

Depending on the thickness (mine are thin), I would count 2 slices as a red, half a blue and half a green.

Enjoy!

blog-signature

Spicy Green Beans

I know.  You’re wanting the Thai Sweet Potatoes.  They’re coming.  I promise!
But in the mean time, I introduce to you my absolute favorite green beans.  These are like crack to me.
(**Disclaimer** I have never ‘done’ crack, but these green beans are addictive.  Green beans.  Rebel.  I know.)

I eat these by themselves sometimes for supper and find myself looking at my empty plate wishing I had bought another half pound.  They are my absolute favorite.

Spicy Green BeansSpicy Green Beans
Ingredients:
1 lb fresh green beans, ends chopped and beans washed
3 cloves of garlic, diced
1 tsp extra virgin olive oil
1 tsp sea salt
1 tsp ground black pepper
1 Tbsp crushed red pepper (optional)

Directions:
Preheat oven to 350
Place all the above ingredients on a baking sheet and mix so all the greens beans are coated in yumminess.
Bake for 20-25 minutes, flipping the green beans occasionally.

Feeds 2 adults or 1 hungry Stiner (that’s my street name)

blog-signature