Plant Based Eating After the Reboot ** Trust The Journey **

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  • Leslie

    1 week ago

    Well I got a farm fresh box today so I am ending my juice fast at least in the evening I plan to make a variety of stir fries for dinner and fill up on veggies. It should help me to narrow my eating window back to the 16:8 plan. When next week ends i will go back to juicing. I will be in the desert on the 21st so it will be good for running and juicing. My husband takes off to golf so i get the house to myself for a few days while he is golfing so i can make juices to my hearts content!

  • zeke8828

    1 week ago

    full super wolf blood moon the 21st, eclipse event is 11:41 PM & last three hrs. slight chance i might miss it!!

    IF on Leslie!! Do stores there charge like the airport or what? well i dunno, i know u have brought stuff in past to juice. a lot of stuff!!

  • Leslie

    2 weeks ago

    I finished the 5 day prolon plan and am down 7 lbs I feel very energized and will be transitioning right in to a juice fast. I plan to stick to at least 80% vegetables, 20% fruit and avoid the high fruit juices for the first week, except for a grapefruit apple celery juice that I will be making will have 8 stalks of celery, however I don't think that 2 grape fruit and 2 apples will make the cut (that makes 2 juices). so Mean green which is more up to snuff to which I will sub in chard, and beet greens for Kale on occasions for a change of taste. I start another round of prolon in about 3 weeks, so I will transition to the foods recommended for a week before the prolon fast. Then repeat the process one more time. Life is good!

  • Leslie

    2 weeks ago

    Prolon plan for day one was great on to day 2 you can read about it in my private Leslie's Journey or on the Jucing and Feasting in 2019

  • Leslie

    2 weeks ago

    I am starting the prolon plan today, then on Monday I will be following the transition plan. Tuesday I might start a juice fast and proceed with that for a week then transition to juice and vegan eating for another week then back to vegan eating with daily weigh ins to keep me on the straight and narrow. Surprisingly I did not gain any weight over the period between Thanksgiving and Christmas. Gives me incentive to keep it up for sure! I just wanted to see if I can give my metabolism a nudge and maybe see some of the weight come off a bit faster I will be doing the prolon 5 day fast once each month for the next 3 months. then I might follow Chris Wark's plan. We shall see what happens over the next few days.

  • Leslie

    2 weeks ago

    Thank-you Gr8Greens, I have seen your name around in the past. Here is an article by Chris Wark on his fasting plan which may be of interest to some. Fasting for health

  • Leslie

    3 weeks ago

    My prolon package came today so I am going to start Wednesday which takes me through the weekend and then I have a day to ease back to real food with soups and cooked veg. I am excited to start and see what happens over the 5 days!

  • Leslie

    3 weeks ago

    Good morning everyone! I know most of you are planning a Juice Fast for the beginning of the month of January. I am hoping to join you there tomorrow. I am planning to try the Prolon 5 day fast starting on the 7th of Januray and this may be a good way to head in to a full fast. Afterwards I plan to get back here and start sharing recipes with you that I make and find great. I hope many more people will join this group after they finish their own reboots so we can support one another. I did very well this year with my goal of just maintaining my prior weight loss and then in September I decided to go full on vegan and weigh daily,and began to watch the scale go down again slowly. 2019 is the year for me to meet my goal, followed by a 2020 maintance program. I am hoping to reach my goal weight by September at the latest. I want to lose slowly as I find it comes back on faster if I don't go for a 5 month maintenace period after I reach my goal. I am aiming for a 25 lb weight loss to get to goal. Wishing you all the best in reaching your goals for good health in 2019. I am off for a run!

  • Gr8Greens

    2 weeks ago

    Hi Leslie, I've been coming and going on this site for years now. I always enjoy reading your posts. I like the way you have outlined your goals. You're right, of coarse, about losing weight slowly. I believe it is sustainable that way. I will be rebooting soon and then hope to find some of your healthy recipes here:) Have a great new year!

  • Leslie

    3 weeks ago

    Good morning everyone going to reproduce the lentil walnut loaf for New Years. Then hope to start a prolon fast by the 7th of January, followed by a juice/broth/tea fast into February then repeat the prolon fast for 5 days before we head to the Bahamas for our friends wedding. We shall see what happens, my mom is considering bladder suspension surgery, and I have been trying to encourage her to do this for months.

  • Leslie

    3 weeks ago

    I got a waffle maker for Christmas!

    Best Ever Vegan Waffles How to make the Best Ever Vegan Waffles! Nice and crispy on the outside, soft and fluffy on the inside. Plus, they're easy to make (1 bowl) and use ingredients you likely already have in your pantry!

    Course Breakfast

    Cuisine American

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    Servings 8 large waffles

    Calories 390 kcal

    Author Nora


    Flax Eggs

    • 1/4 cup ground flaxseeds

    • 1/2 cup water

    Vegan Buttermilk

    • 3 1/2 cups soy milk*

    • 2 tablespoons apple cider vinegar

    The Rest

    • 2 cups all purpose flour*

    • 1 1/2 cups whole wheat flour

    • 2 tablespoons baking powder

    • 1 teaspoon salt

    • 1/3 cup granulated sugar

    • 1/2 cup melted coconut oil*

    • 2 teaspoons pure vanilla extract


    1. Preheat waffle iron according to manufacturer's instructions.

    2. Make the Flax Eggs: In a small bowl, combine the ground flax and water. Stir, and set aside to thicken.

    3. Make the Vegan Buttermilk: In a large measuring cup or bowl, measure 3 1/2 cups of soy milk. Add the apple cider vinegar, stir a little with a spoon and set aside to curdle.

    4. In a large bowl, whisk together the flours, baking powder, salt and sugar.

    5. Add the flax eggs, vegan buttermilk, melted coconut oil and vanilla to the dry ingredients. Stir until just combined with a large wooden spoon, being careful not to over mix. The batter should be fairly thick, if it's too runny add a few tablespoons more of flour. If it's too thick, add a little more water.

    6. Spray waffle iron with oil (unless your waffle iron is non-stick). Pour the recommended amount of batter onto hot waffle iron, and cook until the waffle is golden brown on both sides.

    7. Serve immediately, or keep in a warm oven (200 degrees F) until ready to serve. Top with fresh berries, coconut whip, vegan butter, maple syrup and anything else you desire!

    Recipe Notes

    1. May use coconut, almond, cashew or any other kind of non-dairy milk that you wish in place of the soy milk. I like that soy milk adds some protein, since my kid's have these for breakfast often before going to school.

    2. These definitely taste best with some white flour, but you can make them with all whole wheat flour, white whole wheat flour, whole wheat pastry flour or even spelt flour. I haven't tried a gluten free flour.

    3. If you don't have coconut oil, you can use melted vegan butter or canola oil. They all work just fine.

    4. These waffles freeze beautifully. To reheat, simple pop them in the toaster until warmed through and crispy. I always have waffles in the freezer!

    5. These make 8-9 large Belgian waffles, but if you have a smaller square waffle maker, they make around 22 waffles.

  • DiAnn

    2 weeks ago
    • Granulated sugar? I'm shocked! Shocked I tell you! :)
  • Leslie

    2 weeks ago

    I used coconut sugar but even that is not very healthy, plus you only eat 1/20th of that with the amount of waffles my small waffle maker produces. You could substitute a product like swerve available at Thrive but I am uncertain as to how healthy or tasty it might be. Check it out and let me know what you think DiAnn, or what you would replace it with. swerve Plus I would be making waffles for a kid and to with pure maple syrup of which I have control so he would not over do it.

  • Leslie

    1 month ago

    This is the walnut loaf I made at Thanksgiving that everyone loved:


    For the Lentil-Walnut Loaf:

    • 2 (14-ounce) cans of lentils, drained and rinsed*

    • 1 cup walnuts, finely chopped

    • 2 teaspoons extra-virgin olive oil

    • 2 cups finely chopped sweet onion

    • 3 garlic cloves, minced

    • 1 cup finely chopped celery

    • 1 cup grated carrot

    • 1/3 cup peeled and grated sweet apple

    • 1/3 cup dried cranberries (chopped) or raisins

    • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

    • 1 teaspoon dried oregano

    • Fine sea salt, to taste (I use about 1 teaspoon)

    • Freshly ground black pepper, to taste

    • 3 tablespoons ground flax

    • 1/2 cup oat flour

    • 1/2 cup spelt bread crumbs (or bread crumbs of choice)

    • 1/4 teaspoon red pepper flakes (optional)

    For the Balsamic-Apple Glaze:

    • 1/4 cup ketchup

    • 2 tablespoons unsweetened applesauce or apple butter

    • 2 tablespoons balsamic vinegar

    • 1 tablespoon pure maple syrup


    1. Preheat the oven to 325°F. Grease a 9x5-inch loaf pan, and then line it with a piece of parchment paper cut to fit the length of the pan.

    2. If using canned lentils, rinse and drain them in a colander. If using lentils cooked from scratch, follow the directions in the note below. After draining, add them into a very large bowl and mash the lentils with a potato masher. The goal is to create a lentil paste while still leaving about 1/3 of the lentils intact.

    3. Spread the chopped walnuts onto the baking sheet. Toast the nuts for 8 to 12 minutes until fragrant and lightly golden. Set aside to cool.

    4. Increase the oven heat to 350°F.

    5. Add the oil into a large skillet, and increase the heat to medium. Stir in the onion and garlic and season with a pinch or two of salt. Cook for 4 to 5 minutes until the onion softens.

    6. Stir in the celery and carrot, and continue cooking for another few minutes.

    7. Finally, stir in the grated apple, dried cranberries (or raisins), thyme, oregano, 1/2 teaspoon salt, and black pepper. Cook for a couple minutes longer.

    8. Into the bowl with the mashed lentils, stir in the walnuts, ground flax, oat flour, and bread crumbs until combined.

    9. Stir in all of the the veggie mixture until combined. Add the red pepper flakes, if using. Taste and add more salt (I usually add another 1/2 teaspoon). If the mixture seems dry, add a tablespoon or two of water and mix again.

    10. Press all of the lentil loaf mixture into the prepared loaf pan. Pack it down as firmly as you can as this will help it hold together after cooling.

    11. In a small bowl, whisk together the ketchup, applesauce, vinegar, and maple syrup until combined. Using a pastry brush (or simply a spoon), spread all of the glaze over top of the lentil loaf.

    12. Bake the lentil loaf, uncovered, at 350°F for 50 to 60 minutes until the edges start to darken and the loaf is semi-firm to the touch. Place the loaf pan directly onto a cooling rack for 15 minutes. Then, slide a knife around the ends to loosen, and carefully lift out the loaf (using the parchment paper as "handles") and place it directly onto the cooling rack for another 30 minutes.

    13. After cooling, carefully slice the loaf into slabs. Serve immediately. The loaf will continue to firm up as it cools. Some crumbling is normal if sliced while warm.

    Nutrition Information


    • * If you'd like to make lentils from scratch, swap the two cans of lentils for 1 cup of uncooked lentils. Add the lentils into a pot and cover with water. Bring to a low boil over high heat, reduce the heat to medium-high, and then simmer the lentils uncovered for 20 to 30 minutes until tender. Drain well.

*Individual results may vary. Reboots are not intended to treat, cure or prevent any medical or health condition. Reboots are not recommended for everyone, and before commencing a Reboot or any other nutritional or dietary regimen, you should consult with your qualified health care provider in order to assess any potential benefits or risks to you with consideration of your personal medical situation. You should also continue to work closely with your qualified health care provider if you intend to engage in a long-term Reboot. Our Guided Reboot Programs are not advised for women who are pregnant or nursing.