Ultimate Reset Recipe - Nori Rolls with Tempeh and Veggies

1/2 tsp extra virgin olive oil

1 strip smoky tempeh strips

1 sheet nori seaweed

1/3 cup cooked brown rice

1/4 medium avocado, sliced

1/4 medium carrot, cut into matchstick-sized pieces 

1/4 cucumber, cut into thin strips

Heat oil in large skillet over medium heat. add tempeh; cook, stirring frequently, for 2-3 minutes, or until crisp. Place nori on cutting board.  Top with rice, covering half the nori lengthwise. 

Top with tempeh, avocado, carrot, and cucumber. Roll up from bottom, being careful not to tear nori. Wet end of nori to seal; cut into six slices. 

Quinoa Salad - Ultimate Reset Recipe

I know I have another Quinoa Salad in my arsenal of recipes...but this one was blog worthy!  I'm currently on Day 5 of the Ultimate Reset (2nd time around) and had this for lunch today!  Super delicious.  The recipe is for a single serving, but I'll also put the amount for 4 servings!

Quinoa Salad (1 serving listed first, 4 serving salad in parenthesis)

Ultimate Reset Quinoa Salad

• 1/2 cup (2 cups) - cooked quinoa
• 1 Tbsp (1/4 cup.) - Extra Virgin Olive Oil
• Himalayan salt (to taste; optional)
• Bragg Liquid Aminos (to taste; optional)
• 1 Tbsp (1/4 cup.) - fresh lemon juice
• 1/2 (2) - tomatos, diced
• 1/2 (2) - medium cucumber, peeled, diced
• 2 Tbsp. (1/2 cup) - pitted, chopped kalamata olives
• 2 Tbsp (1/2 cup) finely chopped fresh parsley (I prefer cilantro to parsley)
• 1 Tbsp. (1/4 cup) finely chopped fresh mint leaves

Combine quinoa, oil, salt (if desired), Bragg Liquid Amions (if desired), and lemon juice in a medium bowl; mix well.  Add tomato, cucumber, and olives; toss gently to blend.
Gently fold in parsley and mint.
Covered and let marinate in fridge for 2 to 3 hours before serving.

Southwestern Veggie Taco

This is one of my favorite recipes I took away from the Ultimate Reset!  I make it all the time, and usually have it every Tuesday when my family is having Taco Tuesday at home!  It's easy, I leave out the ground turkey from mine and make a few adjustments with the recipe and voila...delicious, healthy, and vegan meal!!

(makes 1 serving)

1/4 medium avocado, mashed

2 Tbsp. fresh pico de gallo (salsa)

1-1/4 cup Black Beans and Rice** (see below)

1/4 cup cooked corn kernels

1 (6-inch) tortilla

Combine mashed avocado and fresh salsa in small bowl; mix well.  Set aside.  Place Black Beans and Rice and corn on one half of tortilla; fold.  Serve with avocado and salsa mixture.  

**Black Beans and Rice -(The Ultimate Reset)

(makes 1 serving)

1/2 cup canned low-sodium black beans, drained

1/4 tsp. extra-virgin olive oil

1 dash ground chili powder

1 pinch ground cumin

1/4 tsp. ground coriander

1 tsp. Bragg Liquid Aminos

Himalayan salt (to taste; optional)

3/4 cup cooked brown rice, hot

Combine beans, oil, chili powder, cumin, coriander, Bragg Liquid Aminos, and salt in a medium saucepan; mix well.  Heat mixture over medium heat for 1 to 2 minutes, or until heated through.  Remove from heat.  Gently fold rice into bean mixture.  Serve immediately.

 

Roasted Root Medley

I've been out of the country for a couple weeks and just getting back and settled...will update more on that fun later!  But for now I wanted to share this delicious recipe!

While I was on the Ultimate Reset I discovered new foods that I was not aware I liked...such as roasted beets.  This was one of the recipes I really enjoyed and have already made it a few times even being off the Ultimate Reset.

Roasted Root Medley
(Makes 1 serving)

• 1/4 medium yam, cut into 1-inch chunks
• 1/2 medium carrot, cut into 1-inch chunks
• 1/2 medium beet, cut into 1-inch chunks
• 1/4 medium onion, peeled, cut int large wedges
• 2 tsp coconut oil, melted
• Himalayan salt to taste

Preheat oven to 400 degrees F.  Combine yam, carrot, been, onion and melted oil and salt; mix well.  Arrange veggies in a single layer on a baking sheet.  Bake for 40 to 50 minutes or until tender.  Turning once or twice.

This is a great side dish or a nice vegan meal option.

Roasted Root Medley