Beachbody Ultimate Reset Update on Week One


Ultimate Reset Week 2 Day 2

The Reset is going great. Herb & I eat very well for the most part so this hasn’t been a very big change. It’s a bit harder on Herb because it mostly eliminates meats, sauces, gravies and BUTTER (Julia Childs has nothing on him when it comes to cooking with butter!). He likes his foods wet/moist/juicy. I am a-okay with no meat, and I prefer my food drier, yet I do miss my cheese (bleu, white Vermont cheddar, Swiss… stop that, brain!)

The supplements prior to eating aren’t any big deal to manage, but the afternoon alkalinize is a constant struggle to remember because neither of us have a set routine to our day.

Week 1 Day 4 lunch – lentil lime salad, quinoa salad and homemade hummus with veggie dippers.

The foods are really tasty. I liken the eating plan to that of a ritzy spa resort’s fare. Most of it is quick & easy to prepare, some is a bit of a pain in the butt. You can definitely tell it was put together in California because some of the items are difficult to find in our rural hideaway. And Herb is no fan of tofu. I’ve used it in some dishes before this and he’s okay if it is mixed in with other things like in a stir fry, but a slab by itself… um, no.

We found Bragg Aminos and nori seaweed sheets for sushi at our local health food store. I was amazed to learn our little Bi-Lo grocery carried the pink Himalayan sea salt (I didn’t even think Himalaya had a sea!)  We still haven’t found miso paste, so we’ve had to substitute for the miso soup (I love miso soup, so we’re going to keep looking, maybe up in Asheville?)

nori seaweed sheet, basmati rice, carrot, tempeh, cucumber & fried shiitake mushroom

It was fun to try my hand at making sushi rolls – I didn’t do too badly, the little mat definitely helps! But it didn’t stay together when I cut it. My friend Susie D swears the secret is to use sticky rice. And our brown rice would have probably been sufficient, but we’d run out of brown rice and had used basmati instead.

One thing very delicious on the rolls was our first bloom (cracked heads) of Snowcap Shiitake mushrooms. I just dry-fried them to crisp them and oh they were so good. The texture was kind of like the canned French fried onions you put on green bean casseroles, but the taste was sort of nutty/woodsy.

Our mushrooms are blooming to beat the band right now, Italian, Golden & Pink oyster mushrooms and now the Snowcap shiitake, too. I added seven new photos to the end of the mushroom page

So, end of Week 1, I’m down 6 pounds and Herb is down 3. I’ve not experienced detox symptoms, per se, a little more lethargic but that’s about it. Herb, too,  has been feeling a little drained but yesterday he said he was full of energy.


2 responses »

  1. I’m sure you’ll be able to find the miso in Asheville. I took some raw cooking classes from a lady near there, so I know there are a lot of local resources. I love miso soup too, and once I dscovered how inexpensive and easy it is to make at home it’s become a staple.

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