Reboot finished! Now what? Created By Dahlia
04/21/2019 05:51 PM
Have you finished a reboot and are concerned about next steps? Let us join together to support each other in completing the next step. Let this be a space to encourage each other in a positive way. We can share tips, recipes, planning tools, strategies, and pictures of our meals.
Reboot finished! Now what?
Reboot finished! Now what? Created By Dahlia
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Hi. 2/3 of the way through my 30 day Reboot and want to get ready for the transition.
Rob - Now is the time to start getting some recipes of things that you want to try later. We did 50 days of juice only. My wife and I found that during the reboot we had lots of time to educate ourselves on not only the recipes but also nutrition in general. We continue to learn a lot but that time, in my opinion, was well spent.
Keep it going dude, you can do it!!!!
Welcome Rob57. I have purchased all needed to make the oatmeal recipe. The recipe in Oh She Glows Cookbook adds Chia Seeds .
Hey there Dahlia. That's a great cookbook. I use chia quite a lot and have a great chia/nut milk/raw cacao mousse recipe that tastes great. Will post it soon.
Chocolate mousse....heaven! Looking forward to having that recipe. Having for dessert tonight chia that was soaked in almond milk, topped with almonds and strawberry.
Thank you for the warm welcome Dahlia! I saw your group in my feed and thought I would join.
I've still got a couple of weeks before I begin my transition as I'm on day 42 of a 60 day juice only reboot. After my reboot I would like to transition into 30 days of raw vegan and then transition into vegan. I find it easier for me to digest this journey when I break it up into different phases.
Looking forward to all the great recipes you all share as I will soon be joining you in the discovery of a new lifestyle of eating!
I like your approach. I plan to eat Plant based foods 85% of the time and no processed foods, sugars, or alcohol. Those three affect my health negatively. We are on a journey of discovery, each of us growing at our pace. This group is to support each other on a healthy eating journey. Feel free to post comments, ask questions, as you reach the end of Phase 1.
Yesterday when I was in a large health food store in the city, I saw that Bobs Red Mill makes a gluten free pizza mix. The recipe on packaging had two eggs, but that could be two flax eggs, I'm sure. Have you tried it?
No I haven't seen that one but will check it out. I love using the flax eggs. Of course, if you have something that calls for a lot of eggs you usually need something like egg replacer which is not as great as your flax eggs in my opinion.
Welcome to Trezzy, and so happy that others are posting their marvellous dinners with recipes.
I am posting my weight loss this week only to show that eating from the rainbow and juicing and exercise shows results. For 5 days, I lost 1.5 lbs since I started transition. It is probably more as yesterday I had an allergic reaction( severe headache, shaking, and upset stomach) to either fragrance someone was wearing at the birthday party or to the fruits and vegetables which were purchased from a grocery store already cut up...I suspect some preservative on the fruit. There was also one of those fruit on sticks arrangemeant which are delivered like flowers, I had melon. So this morning, I feel bloated and am not hungry. I have chia seeds soaking in the fridge which I will have for lunch. Have been drinking water and lemon, and chamomile tea.
Will be looking through recipes for a healing smoothie instead of juicing for snack.
Daiya is the only vegan cheese I have found that is any good so far. If anyone has tried something else let me know.
Good to know.
The picture listed below is my scramble. I also put coconut bacon on top of the scramble. It was awesome. I also made an awesome Salad tonight. Romaine, carrots, red cabbage I added a few walnuts. Red onions of course. I put a little pear and some sliced strawberries. Like the juice recipes for salad's I like 80% veggie 20% fruit. My hubby made an awesome vegan ranch dressing. I put some Daiya cheese on it called smoked Gouda which is really awesome.
Here are a couple of the recipes that we made today. The first is a Tofu Scramble that we had for breakfast and the other is the pressure cooker refried beans that we use for a lot of things. It along with the brown rice that I make in the Instant Pot are staples in our refrigerator. If you want to make life a little easier then I would suggest that you get an Instant Pot. If you have questions don't hesitate to ask!!!
Tofu Scramble – No Oil
12oz Extra Firm Tofu (drained well)
1 C Yukon Gold Potato (cubed and cooked)
½ Large Sweet Onion (fine chopped)
¼ C Red Bell Pepper (fine chopped)
¼ C Orange Bell Pepper (fine chopped)
¼ C Green Bell Pepper (fine chopped)
1 tsp Tumeric*
2 cloves Roasted Garlic
2 tsp Black Salt (Kala Namak)*
½ C Black Beans
¼ C Nutritional Yeast
Black Pepper to taste
1) Saute* onions and roasted garlic in a medium high heat pan.
2) Mix in Bell Peppers.
3) Add in Potatoes, Tofu, Black Beans, Tumeric, Black Salt and Nutritional Yeast. Warm
and fold through to flavor all ingredients and cook water out of Tofu a little. Mixture
should not be runny.
In order to keep the oil low in the dish we have water sauteed the onions and garlic. Black Salt
is pink in color and will give the Tofu an egg taste and smell. We purchased at the Indian
grocery store. The Tumeric will give the Tofu a nice yellow color to resemble eggs.
I-Pot Refried Beans
16-20 oz Pinto Beans (dry) (I fill a 2 cup measuring glass all the way to the top)
½ large sweet onion (medium chopped)
2 tsp Cumin
6 cloves Roasted Garlic
2 tsp Chili Powder
2 tsp Sea Salt
1 tsp Red Pepper Flakes
4 tbsp Homemade Vegetable Broth Concentrate
3 cups Water
2 tsp Liquid Smoke
1) Soak beans overnight. Discard all floating or bad beans. Rinse beans
thoroughly under cold water. Place in Instant-Pot.
2) Add all ingredients except the sea salt to the Instant-Pot and mix well.
3) Pressure cook in the Instant-Pot on manual setting for 40 minutes on high.
Leave on keep warm mode and let the pressure come back down on its own
until all pressure is released.
4) Open Instant-Pot and add the Sea Salt to the beans. (Having salt in the mix
during cooking seems to make the beans tougher)
5) With an immersion blender, grind beans into a runny paste (blend as much or
little as you like)
Anything with Yukon potatoes, not to be confused with the watery yellow potatoes sold at grocery store, is a keeper. The Yukon is so delicious that it eats without condiments. The tofu scrabble will be on my menu as soon as I can make it to a market one Saturday about 45 Km from where I live, to pick some Yukons. I had a local source, but with Spring here, the supply is gone.
Electric pressure cookers have come a long way. I remember the old manual one that my mother used to do her canning and it was scary. With the new ones its soooooo easy compared with the old ones its amazing! Just make sure the seal is good (i run my finger around it with each use), remove any obstructions and make sure the vent and sealing plugs are clean and you are good to go. Now all you do is push a button on the side of the machine and away it goes.
Last post for today, as I still need to make hummus to take with me. Tonight hubby made dinner. I am posting an alternative drink to white wine, I juiced 4 apples, 1 lemon, 1orange. Hubby has wine instead of juice.
First one he liked! An alternative to red wine, is beet juice. In a wine glass, it feels festive! I'm off line until Sunday. Have a great weekend everybody.
Hubby made stir fried broccoli and asparagus with mushrooms. Dessert was melon balls.
Next time I make the taco pizza I am going to use Dixie Diner Club's Beef (Not) Ground. You can get it from Amazon.com. It is dehydrated Soy flour with trace of corn I think the package says. You just add some hot water or broth let sit for 5 mins. Or add liquid and you can micro for 2 mins. Then you add your seasoning. I love the chipotle taco seasoning and it looks just like ground beef. My hubby made a casserole today called tortilla pie with the Beef not and didn't even tell anyone it was vegan. They ate it up and loved it. Some of them wanted him to make them some. So don't feel you have to tell anyone when you make something vegan that it is vegan.Of course, if you are cooking for people I have found out it is best to ask before hand if anyone has food allergies or dislikes this can help a lot. We have some friends that are so great at cooking things we can eat when they invite us over. Grilled veggies and different options. Don't be afraid to tell people you want to bring a dish. That way you know you will have something to eat for sure that is healthy and not processed. Don't be afraid to cook up ahead of time and you always have something to eat. Because today most people want something now and that is why they don't stick to eating healthy. We always have some homemade refried beans and rice in the fridge. I always have a salad ready to go. We always have some tortilla shells we get from a place that makes them daily with only corn, lime & water. Pick up a couple of packages and freeze one. Then you can always have a taco or salad. But to be honest I haven't been hungry. I eat at meal time but I don't have the hunger issues I had when I was eating junk. Healthy eating can be an adventure and fun. Go create something wonderful and it will be awesome to hear about it.
Agree that planning, and having to go dishes ready are important. That why I like soups, beans, rice. After I have my tea, I will be making food for tomorrow to take on my journey. I don't want to get stuck in traffic, and be forced to eat at truck stops.