Reboot finished! Now what?

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  • AK_HeresToTheFuture

    1 year ago


    Hi!!! I just finished a 32 day juice fast, and have been pretty dang hungry already. I previously did a 7 day fast, and I also fast 1 day a week. However, I have never felt this hungry when ending a fast. I have had a very healthy diet since January, but since ending my fast, I notice I want less healthy foods (pizza), also something I hadn't experienced before, since when I'm eating normally I really don't crave those things. I'm still eating pretty well- lots and lots of veggies- just curious of others had a similar experience ending your fast! Thanks!

  • Maddogcupcake

    1 year ago
    [deleted]
  • Maddogcupcake

    1 year ago

    AK - are you consuming lots of greens? Greens are the most needed, most important food to eat. Much more so than veggies and fruit. Try adding a green smoothie to your daily routine, in addition to a daily juice! I also eat avocado everyday, sometimes a couple of them. The brain loves all that healthy fat and it can really help with cravings, but it's something to do in addition to getting your greens, not instead of! :)

  • Maddogcupcake

    1 year ago

    Also AK, yes it is super common for the the beast of hunger to awaken with a vengeance when you come off a fast! Your body says, "Wow, the famine is over. I need to pack on pounds because I don't know when the next famine is coming and I want to survive that one, too!" Hence, crazy hunger. If you read any book about fasting from a fasting guru, there is a ton of advice in it about disciplining yourself when you come off the fast, because hunger can be extreme! They often say something like, you're an old pro at eating but you're no longer a pro at digesting, so how you come off the fast can either preserve your health gains or, if you come off the fast poorly (eating too much, or eating bad foods) you can actually do a lot of harm because your digestion is not in full swing yet. Hang in there and don't cave! The first week off my fast, I stuck mostly to only 2 or 3 foods (watery fruits) and only focused on increasing QUANTITY everyday. The second week and third week, the goal is increasing the variety of foods, so I am eating puree soups, avocado, green smoothies, broths, raw salsas, etc. I have had almost no weight gain and little stomach discomfort. Good luck!

  • RM

    1 year ago

    Welcome AK, thanks for your post and congratulations on your 32 day juice only reboot. This is terrific. I agree with Mad dog cupcake, aka Anna, that your body may be experiencing a hunger cycle because you went off the fast. However, I did not experience that because I continued to have 2 juices a day the first two weeks, and then 1 juice a day after that. What does your eating transition plan look like? Also, there could be other reasons you are hungry. Are you under more stress than usual? What are you craving? Sugar? Is so, you could have a yeast or gut microbiome imbalance. Are you taking a probiotic? If so, this will help alot. I look forward to your next post. Keep up the good work.

  • RM

    1 year ago

    AK, pick up some articles on the iimportance of good gut bacteria and a healthy microbiome.

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  • RM

    1 year ago


    It feels like a Monday, but it is actually Tuesday. Yikes. What new piece of information can you share with the group today? I look forward to hearing about your progress and new knowledge. My new piece of information is about something called "Fat Bombs". I thought it was a joke when I first heard about it, but after some research did find nutritional articles from experts I trust.



    What are Fat Bombs? Fat bombs are little low-carb, high-fat treats that became popular from people on the keto diet… they can be either sweet or savory—that you can eat as a replacement meal or a fun snack. They’re loaded with fats that curb your appetite and rev up your metabolism. Many people report that fat bombs give them an extra boost of energy for a workout; and help them fight cravings for hours and make your taste buds happy. If you are eating fat bombs to lose weight, they recommend you eat them as part of a low carb diet. Eat them once a day as a snack or to up the level of healthy fats in your diet. Many people eat one for breakfast or lunch on the go. Apparently they are super easy to make, and you can take them with you in the car or commuter bus. They support a low carb, keto diet Here is a recipe I am going to try this week, and it mainly has just three ingredients in it: fat, flavor, and a fun filling. Also, one fat bomb is only 88 calories each.



    http://www.doctoroz.com/recipe/coconut-oil-and-alm...




  • Maddogcupcake

    1 year ago

    My list of RM recipes grows longer! I will post when I make them.

  • RM

    1 year ago


    Happy Sunday Evening Friends: How is everyone doing this weekend? I am doing alot of cleaning, organizing, and getting rid of things. I have too many books, CD's, DVD's, clothes, and the list goes on. Along with getting rid of excess weight, I am getting rid of stuff I do not need or use. I am making a run to the consignment and charity stores tomorrow, and my car is full and ready to go tonight. Yippeeeeee.



    I made a delicious Chimichurri Sauce today, and it is amazing. I have heard about Chimichuri Sauce, but have never had it and have definitely never made a batch. This is a wonderful sauce to have ready in the fridge, and I have been using it on almost everything today just for fun. Ingredients: 1 cup of fresh Italian parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 1/4 cup of fresh cilantro, 2 peeled garlic cloves, 3/4 teaspoon dried crushed red pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon salt. What a fresh and wonderful addition to any meal.



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  • Maddogcupcake

    1 year ago

    As a bonafied sauce-a-holic, I thank you! This is going to the top of my list.

  • RM

    1 year ago

    Anna, I am so happy that you like this healthy sauce recipe. Yes, I put it on almost everything. Enjoy.

  • Maddogcupcake

    1 year ago


    Broccoli Spinach Soup



    Low heat sautee 2 leaks, 1 onion, 1 carrot, 6 cloves garlic. Add 8 cups low-salt veggie broth - two heads of broccoli with florets cut off and stems peeled & chopped - 2 chopped plum tomatoes. Low temperature simmer for 25 minutes. Add 8 oz. of baby spinach and 1/4 tsp coriander, 1/4 tsp nutmeg. Let cool a bit. Put in blender and puree. Add 1/4 cup lemon juice. Done!

  • RM

    1 year ago

    Super Yum Anna! Thanks so much for sharing this great broccoli and spinach soup recipe. I honestly have been looking for one, and this one looks perfect. I will buy the ingredients and make it next week. I just made a big pot of soup, so need to finish that one up first. I love having soup in fridge and in my freezer for those busy days when I do not have time to cook. Thanks again for sharing this great recipe.

  • Maddogcupcake

    1 year ago


    Thanks for your support, RM & Dahlia! I am going to take your advice and not worry about it. I am not really experiencing a lot of hunger - here and there but nothing that would indicate I'm really depriving myself. Yes, it makes sense that all the nutrient dense foods I'm consuming would reduce my need for calories - quality over quantity! I'm reading a book about that very subject right now! Dahlia, I am feeling you. I very well may abandon my birthday meal plans. I used to make raw food desserts and, I think that might be my "birthday cake" this year. I will post some recipes as I make them again. For now I will post the green soup I've been eating which I just love.

  • RM

    1 year ago

    So glad you are doing well Anna. Having a raw food birthday cake sounds very interesting. Please share recipe.

  • Dahlia

    1 year ago


    Happy Sunday, I had to post this article that came to me today from a friend. read past the Coca-Cola doctor, and it gets really interesting. Diets must be adaptive



    See you in September.

  • RM

    1 year ago

    Thanks Dahlia. This is a great article, and printed it out for future reference. It is a good reminder of the science behind weight loss, and how to maintain that weight loss.

  • RM

    1 year ago


    Today I made a delicious Seaweed Salad, and it is a keeper recipe. It is loaded with nutrients like fiber, vitamins, and minerals.



    Ingredients are: 30 grams (1 ounce) dry mixed seaweed, 1 tablespoon + 1 teaspoon rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon soy sauce, 1 tablespoon sugar or agave, 1/2 teaspoon salt, 1/2 teaspoon ginger juice, 1 tablespoon toasted sesame seeds, 1 scallion, finely chopped.



    Directions are: Put the dry seaweed in a large bowl and fill it with cold water. If you like your seaweed crunchy, soak it for 5 minutes, if you like it more tender, soak it for 10 minutes. To make the dressing, combine the rice vinegar, sesame oil, soy sauce, sugar, salt and ginger juice in a small bowl and whisk together. Drain the seaweed and use your hands to squeeze out excess water. Wipe out any excess water in the bowl, and then return the seaweed along with the dressing and sesame seeds. Toss thoroughly to combine. Plate the salad and garnish with scallions.



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  • Dahlia

    1 year ago

    I happen to have seaweed, lots of it, it was a gift, thanks for the recipe.

  • RM

    1 year ago


    Happy Saturday Healthy Friends! This Monday, May 27th, is a special holiday in the U.S. called Memorial Day. It is observed on the last Monday of May, and honors the men and women who died while serving the U.S. military. Originally known as Decoration Day, it originated in the years following the Civil War and became an official federal holiday in 1971. Many Americans observe Memorial Day by visiting cemeteries or memorials, participating in patriotic parades, and family gatherings. In honor of my family and extended family who served in the military, I want to say thank you for your service to keep us safe.



    Image result for do other countries celebrate Memorial Day, or celebrate their soldiers?

  • Shari

    1 year ago


    I have just completed my 4th week of the 5-week juice fast, and I have lost 15.6 pounds so far and a total of 9.75 inches across 6 measurements so far. I now have slightly less than 10 pounds left to lose with one more week to go.

  • RM

    1 year ago

    You Go Girlllllllllll........ You can do this. Congrats on four amazing juice filled weeks.

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  • Shari

    1 year ago

    Thanks, RM. I won't lose all ten pounds in one week, but it will be a good start.

  • Dahlia

    1 year ago

    If i remember correctly, after the previous juice fast, you continued to drop weight after you stopped juicing, so your goal is within reach. Way to go, Shari!

  • Shari

    1 year ago

    I did lose weight afterward because I was mostly eating one meal a day of a large salad for lunch at work. I was still having two juices a day at that time with the large salad for lunch, then broth in the evening. I don't want to have to do something that drastic this time since I have less to lose now.

    I also ended up gaining almost 2 pounds back yesterday, so that was a step backward. I'll keep at it and hope for the best the remainder of the juice fast.

  • Maddogcupcake

    1 year ago

    Woo hooooooo, Shari!!!!!!! Just think of your cells filled with all that amazing healthy food!

  • RM

    1 year ago


    I found a wonderful summary of health flour substitutions for those of you who want to try healthier formulas in your cooking. If you try them, let me know how they work for you. Enjoy.



    ALL-PURPOSE FLOUR BLEND: Use this blend for all of your gluten-free baking. ½ cup rice flour, ¼ cup tapioca starch/flour, ¼ cup cornstarch or potato starch.



    HIGH-FIBER FLOUR BLEND: This high-fiber blend works well for breads, pancakes, snack bars, and cookies that contain chocolate, warm spices, raisins, or other fruits. It is not well-suited for delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes, or cupcakes. 1 cup brown rice flour or sorghum flour, ½ cup teff flour (preferably light), ½ cup millet flour or Montina® flour, 2/3 cup tapioca starch/flour, 1/3 cup cornstarch or potato starch.



    HIGH-PROTEIN FLOUR BLEND: This nutritious blend works best in baked goods that require elasticity, such as wraps and pie crusts. 1 1/4 cups bean flour – chickpea is a fabulous choice, 1 cup arrowroot starch, cornstarch, or potato starch, 1 cup tapioca starch/flour, 1 cup white or brown rice flour



    SELF-RAISING FLOUR BLEND: Use this blend for muffins, scones, cakes, cupcakes, or any recipe that uses baking powder for leavening. 1 1/4 cups white sorghum flour, 1 1/4 cups white rice flour, 1/2 cup tapioca starch/flour, 2 teaspoons xanthan or guar gum, 4 teaspoons baking powder, 1/2 teaspoon sea salt.



    GENERAL GUIDELINES FOR USING XANTHAN/GUAR GUM: Gum (xanthan or guar) is the key to successful gluten-free baking. It provides the binding needed to give the baked product proper elasticity and keep it from crumbling. Add 1/2 teaspoon xanthan or guar gum per cup of flour blend to make cakes, cookies, bars, muffins, and other quick breads. Add 1 teaspoon per cup of flour blend to make yeast bread, pizza dough, or other baked items that call for yeast.



    If you purchase a commercial flour blend, read the ingredient list carefully. Some blends contain salt and xanthan or guar gum. If so, there is no need to add more.



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*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.