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The Best of the Ultimate Reset

I am on Day 21(of 21) of the Ultimate Reset!  Do you know what that means???  After tonight, I’m DONE!!!

I can’t WAIT to share my results with you!!  (Stay tuned)

ULTIMATE-RESET

I did have to do some things differently since I’m currently breastfeeding, though.  The first week I was following the plan exactly as prescribed but my milk supply started to suffer and we can’t have that!  I did have to add a few more snacks than what the meal plan allows and I had to add in some extra protein.

However, with that being said, I found some recipes that I REALLY liked and will continue to make!!  And because they were so yummy, I wanted to share them with you!!

Yes, the Ultimate Reset takes a good amount of planning, meal prepping and mental effort BUT I will say that all of the recipes in the meal plan guide are VERY simple to make!

Each recipe below can be a main meal or a side dish.  (During the Ultimate Reset these are the main meal).  Each recipe serves 1 so adjust accordingly!

Microgreen Salad

microgreen salad
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 (like radish, alfalfa, or broccoli)
1/2 tomato, chopped
1/4 cup chopped jicama
1 Tbsp fresh chopped cilantro (optional)

Add 1/4 cup to a 1/3 cup Toasted Pumpkin Seeds to the salad.

Add 2 Tbsp of dressing of your choice.  (During the Ultimate Reset I made my own from the dressing choices in the meal plan guide)

Combine everything together in a large bowl and toss gently to blend!  ENJOY!

*This salad is GREAT for lunch!

*Meal Prep Tip:  Quadruple this recipe, chop everything up, divide it evenly into meal prep containers and eat it throughout the week!

Kabocha Squash with Garlic-Tahini Sauce

Kabocha

  1.  Kabocha squash, seeds removed
  2. 2 Tbsp. sesame tahini
  3. 1 Tsp. miso paste
  4. 1/4 Tsp. finely chopped garlic
  5. 1 Tsp. extra virgin olive oil
  6. Preheat oven to 400 degrees.
  7. Place squash on baking sheet lined with foil.   Bake for 30 minutes or until tender.
  8. Mix together tahini, miso, garlic, and oil
  9. Cut the squash into fourths, pour the sauce on top and ENJOY!

*1/4 of the squash is 1 serving.  This is very filling (surprisingly) because of the Tahini sauce

Pinto Beans and Rice

pinto

1 cup cooked brown rice
1/2 cup canned pinto beans (with liquid)
1 teaspoon smoked paprika
1/8 tsp. cumin
1/4 tsp coriander
1 tsp. extra virgin olive oil
1 tsp. Bragg liquid aminos
Himalayan salt to taste

Directions:
Heat beans gently in saucepan over medium high heat until simmering.  Drain and return to pan.   Add oil, spices, aminos, and salt.  Stir well.  Gently fold cooked rice into beans.

*This would make a great side for tacos, enchiladas, or other Mexican dishes

*I ate a 1/2 serving of this with a Microgreen Salad and that is by far, one of my FAVORITE meals on the reset!

Roasted Root Medley

roasted

1/4 medium yam, washed, peeled & cut into 1 inch chunks

1/2 large carrot, washed & cut into 1 inch chunks

1/2 large beet, washed & cut into 1 inch chunks

1/4 yellow onion, peeled & cut into large wedges

2 tsp. extra virgin olive oil

Himalayan salt (to taste)

Directions

Preheat oven to 400 degrees. In a bowl, toss all ingredients together. Spread on a cookie sheet and bake for 40-50 minutes or until tender, turning once or twice to preventing burning.

*This is a great side for steak or chicken!

I hope you enjoy these recipes as much as I did!  Share this blog with others, make the recipes, share the food with others and leave comments because I love to hear from you!