Reboot Day 13

With all my groceries finally in house, I'm officially back on track!
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Breakfast as 9:30am

Melon Mania
1 cup Watermelon, cubed
1/4 of a Cantaloupe
1/4 of a Honeydew
Add Fresh Mint as garnish (optional)
Place all ingredients into a bowl. Top with mint leaves.

Calories: 46
Protein: 1 g
Fiber: 1 g

Ok, almost all my groceries in house.  I forgot to buy mint. At least it was optional.

This was an iffy meal for me.  Even in the middle of summer I'm not really much of a watermelon person, and I'm pretty much never a cantaloupe or honeydew person ever. Still, one of my goals on this plan was to be open to trying new things, so I went with it. My thought here was that if I was going to have this, I was going to just drink it because oddly the thought of physically eating melon made me cringe.  I cut all my fruit up and tossed it in the blender and hit "liquify". It came out a pretty sort of pink color so that was a plus. I poured it into my glass and took a sniff and that made me cringe a little. Not digging the smell of melon in the morning.  That's ok, I'm going to try this anyway.  I took few sips and decided it wasn't bad tasting really, but the texture was a bit off.  I took a few more sips and was ok.  Then a few more sips, and a few more, and about the time I was 1/4 way into this I realized why the texture was getting me.  It sort of reminded me of snot. Yes, yes I am very gross, but at least I'm honest!  At first I thought it was more of a milkshake consistency, and for the most part it is.  But my brain kept telling my mouth that there was also this slimey like hint to it that just kept making me think of snotty milkshake.  This in combo with the smell just made it worse and the flavor was getting to me too. I had to walk away because any sane person who drinks something they don't like the smell of and has a texture that reminds them of snotty milkshake would do the same.  Here's the other kicker.  For the next 2 hours my stomach was gurgling and rolling and I was running for the bathroom about twice an hour...and not to throw up. Blech.

At least it's a pretty color? Sorta.

My stomach has felt off all day.  Melon has now made it #1 on my "No way maam" list.
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I slept through my mid-morning juice because of my stomach issues.  It had beets in it anyway so that's probably a good thing.  Here's what I would have had though:
Sunset Blend Juice
1 large Sweet Potato
1 medium Carrot
1 Red Bell Pepper
2 large Red Beets
2 Golden Delicious Apples
1 Orange, optional
Calories: 436
Protein: 9 g
Fiber: 2 g
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Lunch at 12pm
Roasted Veggies (from Day 12)

Calories: 142
Protein: 7 g
Fiber: 9 g

Green Salad of your choice and 2 Tbsp. Dressing
Add any veggies you like! Here’s a starter list:
2-3 cups mixed Greens
1/2 cup Red Peppers
1/2 cup Carrots
1/2 cup Cucumber
1/4 cup Red Onion

Calories: 232
Protein: 2 g
Fiber: 6 g

Sundried Tomato Dressing
1/2 cup Sundried Tomatoes
1 clove Garlic
1 bunch Basil
1 Tbsp. Lemon Juice
1/4 cup Olive Oil
Sea Salt & fresh ground Pepper to taste
In a blender, combine the first four ingredients. With the blender running, slowly add the olive
oil. Season to taste with salt and pepper. Add more lemon juice if needed. Keep up to 1 week in
the refrigerator.
Makes 4 servings
Per serving:
Calories: 150 kcal
Protein: 1 gm
Fiber: 1 gm

Oooo..fancy!

Since I didn't have the veggies yesterday, I made this fresh today, minus the eggplant because even Jungle Jims didn't have eggplant.  Not our eggplant anyway.  They did have Chinese and Thai eggplant, but I don't know how similar/not similar they are and didn't want to bother figuring that out in the middle of the store on my cell phone. I skipped the salad because frankly I'm tired of them and didn't want to make it.  Cause I was feeling icky still and lazy.

Roasted veggies are awesome by the way.
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Afternoon snack didn't happen either because I was pretty full from the lunch.

Kale Chips (make extra for Day 15)
8-10 leaves Kale – Lacinato/dinosaur kale is great but any variety works
Spray with Olive Oil, add Pepper, Sea or Celtic Salt
Bake at 350 degrees for 12-15 minutes until crisp. Check at 10 minutes.

Calories: 34 kcal
Protein: 2 g
Fiber: 2 g
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Dinner at 6pm
Squash & Apple Soup (Double to make extra for Day 14)
1 Acorn or Butternut Squash
2 Apples – peeled and sliced
1 small Onion, diced
2 Carrots washed, peeled and diced
1 Tbsp. Olive Oil
Ground Black Pepper
2 quarts organic Vegetable Broth (or make your own)

Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1-2 cups
water. Cook at 450 for 40-50 minutes until flesh is bright orange and soft
Sauté onion and carrot in olive oil for 5 minutes until onion is clear
Add broth and apple, simmer 10 minutes until apple is soft
Add squash (remove from skin)
Puree in blender or use hand blender
Add pepper to taste
Makes 4 servings

Per Serving:
Calories: 210 kcal
Protein: 2.5 g
Fiber: 5 g

Reboot Green Salad with mixed veggies and your choice of Reboot Dressing
Calories: 232
Protein: 2 g
Fiber: 6 g

More salad...yaaaay....*sigh*

This soup was disappointing.  After the pear and squash soup, I had high expectations and these were definitely not met. It wasn't a bad soup, personally I think it was me.  Maybe a different apple would have been better and maybe some salt. Whatever the case, this just seemed to be missing something, though I don't know what.  I pretty much just ate a bunch a salad for dinner.  I made the sun dried tomato dressing from lunch for this.  I tried to double the recipe, but it didn't turn out too well. I still used it, but it was more like sun dried tomato salsa than dressing.  Also, when I went to shake the salt in, I didn't realize it was on the pour setting and not the sprinkle setting and like an idiot I shook it again. I don't recommend doing that. Just sayin.