Recipe Friday - Reboot Doubles

Today I have not one but two recipes to share for Recipe Friday. My cute husband is currently on Day 5 of the Standard Reboot Program. This program consists of 5 days of eating, blending and juicing only whole fruits and vegetables; followed by 5 days of just juicing; followed by 5 days of eating, blending, and juicing whole fruits and vegetables. We decided to try this program because I have heard so many great things about it and people are seeing great results - improved health and weight loss being just a few of the benefits but the ones that applied to Mark. We thought it would be the perfect plan to jump start his weight loss and help with motivation and energy to get back into working out. In the past 11 months, he has had a dislocated shoulder and 2 back-to-back shoulder surgeries all on the same shoulder. This was enough to put the exercise on the back burner for many months. So he is "rebooting" his health and fitness.

One thing we really like about this program is that it gives you all the recipes that you need for all 15 days. I made a very long shopping list and headed out last Sunday to buy all the fruits and veggies for the first 5 days. Wow - our fridge looked like a garden exploded. We love veggies in our house and you will always find them in our fridge but this looked like we were feeding an army of vegetarians! Each day we prep the things he needs for the following day. To be honest, some of the recipes didn't sound very appealing but we have been very pleasantly surprised at how good a lot of them really taste. We both agreed that we would add many of them into our recipe list for dinners. I am going to share 2 of our favorites with you all today. I have listed the recipes below but you can also find these and many more on the Reboot website.

Apple, Parsnips and Sweet Potatoes
We omitted the parsnips because we didn't have them on hand. Therefore our opinion of this recipe is based on cooking it without the parsnips. This was a really great dish! I would have never thought to pair apples with onion and garlic but it was a delicious blended flavor.

Vegetable Soup
This is a great hearty soup packed with vitamins and nutrients. It would be great to serve anytime but if you are ever feeling under the weather, a big bowl of this soup would be sure to perk you right up.

Cooking and making healthy life-style changes are all about taking chances sometimes. Take a chance and try that new fruit or vegetable. Never heard of leeks? - pick some up next time you are at the store and use them in a recipe. Don't let your mind and preconceived notions about food hinder you from making those needed health changes!

Apple, Parsnips and Sweet Potatoes

4 Parsnips, peeled and cut into bite size pieces
2 medium Sweet Potatoes, peeled and cut into bite size pieces
1 small Onion, sliced
2 Apples (try fuji or gala) cored and diced
2 cloves Garlic
Black Pepper to taste
Preheat oven to 450 degrees
Place sweet potatoes, parsnips and apples with garlic and onions in a covered baking
dish and spray with olive oil, add pepper to taste.
Roast for 40-50 minutes until tender.
Makes 4 servings
Per serving:
Calories: 219
Protein: 3.5 g
Fiber: 1.5 g

 

Vegetable Soup

3 Tbsp. Olive Oil
1 large Onion, chopped
3 cloves Garlic, minced
3 medium Carrots, chopped
3 Celery Stalks, chopped
3 Tomatoes, chopped with juice reserved
1 medium Zucchini, cut into half moons
1 cup Green Beans, trimmed to 1 inch pieces
3-4 handfuls Kale or other leafy green such as Chard or Bok Choy, chopped into small
pieces
6 cups Water
3/4 Tbsp. fresh Thyme, chopped
1 Tbsp. fresh Oregano, chopped (or 1/2 Tbsp. dried)
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
In a large stock pot, heat the olive oil over medium high heat. Add the onion,
garlic, carrots and celery and sauté for 5 minutes. Add the tomatoes, zucchini, green
beans, water, salt, pepper, thyme and oregano; stir and bring to a boil. Reduce the
heat to a simmer and cook the soup for 10 minutes. Add the chopped kale or other
leafy greens and cook for an additional 5 minutes. Season to taste with the salt and
pepper.
Makes 4 servings
Per serving:
Calories: 185
Protein: 4 g
Fiber: 5.5 g