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Ultimate Reset Clean Eating Dinner Recipes

 Southwestern Veggie Taco (From the Ultimate Reset)

(Makes 1 serving)

Southwest Veggie tacos
Southwest Veggie tacos

INGREDIENTS:

  • ¾ cup cooked organic brown rice
  • • ½ cup canned organic low-sodium black beans
  • • ¼ tsp. extra-virgin olive oil
  • • ⅛ tsp. ground chili powder
  • • 1 pinch ground cumin
  • • ¼ tsp. ground coriander
  • • 1 tsp. Bragg® Liquid Aminos
  • • Himalayan salt (to taste)
  • • Blue or white organic corn tortilla or chips
  • • 2 Tbs. Salsa
  • • ¼ cup Guacamole
  • • ¼ cup organic White or Yellow corn (must be organic if using yellow)

Instructions

While rice is cooking, heat beans gently in saucepan until very hot.  Also heat the corn.  Drain and return to pan. Add olive oil, spices, Bragg Liquid Aminos, and Himalayan salt. Stir well. Gently fold beans and corn into cooked rice.    Serve with Guacamole and Salsa.

Nutrition

  1. Calories: 466
  2. Total Fat: 11 g
  3. Saturated Fat: 2 g
  4. Cholesterol: 0 mg
  5. Sodium: 1,336 mg
  6. Carbohydrate: 79 g
  7. Fiber: 17 g
  8. Sugar: 5 g
  9. Protein: 14 g

PINTO BEANS and RICE (From the Ultimate Reset)

Pinto Beans and Rice
Pinto Beans and Rice

Ingredients

  1. ½ cup canned pinto beans, with liquid
  2. 1 cup cooked brown rice, heated (see recipe on pg. 75)
  3. 1 tsp. extra-virgin olive oil
  4. 1 tsp. ground smoked paprika
  5. 1 dash ground cumin
  6. ¼ tsp. ground coriander
  7. 1 tsp. Bragg Liquid Aminos
  8. Himalayan salt (to taste; optional)
  9. Fresh Cilantro

Directions

  1. Heat beans in medium saucepan over medium heat for 3 to 5 minutes, or until hot. Drain.
  2. Add oil, paprika, cumin, coriander, and Bragg Liquid Aminos, plus salt (if desired); mix well.
  3. Gently fold beans into warm cooked rice.

Nutrition

  1. Calories: 371
  2. Total Fat: 7 g
  3. Saturated Fat: 1 g
  4. Cholesterol: 0 mg
  5. Sodium: 759 mg
  6. Carbohydrate: 68 g
  7. Fiber: 11 g
  8. Sugar: 2 g
  9. Protein: 12 g

Edamame and Roasted Corn Succotash (From the Ultimate Reset) (Makes 1 serving)

Edamame and Roasted Corn Succotash
Edamame and Roasted Corn Succotash

Ingredients

  1. ½ cup fresh corn kernels
  2. 1 cup water
  3. ¾ cup shelled edamame
  4. 1 Tbsp. extra-virgin olive oil
  5. ½ medium shallot, diced
  6. ½ medium red bell pepper, diced
  7. ¼ medium red onion, diced
  8. 1 Tbsp. rice vinegar
  9. 2 Tbsp. fresh lime juice
  10. 2 Tbsp. chopped fresh cilantro
  11. Himalayan salt (to taste; optional)
  12. Herbal seasoning blend (to taste; optional)

Directions

  1. Preheat oven to 400° F.
  2. Arrange corn kernels in a single layer on a baking sheet. Bake for 10 minutes, or until they caramelize and begin to brown, but before they harden. Remove from oven and set aside.
  3. While corn roasts, bring water to a boil in a small saucepan over medium heat; Add edamame; cook for 5 to 7 minutes. Drain. Set aside.
  4. Heat oil in medium skillet over medium heat. Add shallot, bell pepper, and onion; cook, stirring frequently, for 10 minutes, or until soft.
  5. Add corn and edamame; cook, stirring frequently, for 5 minutes. Remove from heat. Add vinegar, lime juice, and cilantro, plus salt and seasoning blend (if desired). Mix well.

Nutrition

  1. Calories: 369
  2. Total Fat: 20 g
  3. Saturated Fat: 3 g
  4. Cholesterol: 0 mg
  5. Sodium: 324 mg
  6. Carbohydrate: 35 g
  7. Fiber: 7 g
  8. Sugar: 11 g
  9. Protein: 14 g

Baked Salmon (From the Ultimate Reset)

(Makes 1 serving)

Baked Salmon
Baked Salmon

Ingredients

  1. 1 clove garlic, chopped
  2. 2 tsp. extra-virgin olive oil
  3. 1 Tbsp. chopped fresh basil
  4. ¼ tsp. Himalayan salt
  5. ½ tsp. herbal seasoning blend
  6. 1 Tbsp. fresh lemon juice
  7. 1 Tbsp. chopped fresh parsley
  8. 6 oz. wild-caught salmon fillet

Directions

  1. Combine garlic, oil, basil, salt, seasoning blend, lemon juice, and parsley in a large bowl; mix well.
  2. Place marinade in a shallow dish; place salmon in marinade, turning several times to coat all sides well. Marinate, covered, in refrigerator for 20 minutes, turning once after 10 minutes.
  3. Preheat oven to 350° F.
  4. Place salmon on a piece of aluminum foil. Cover with marinade; seal. (NOTE: Be sure to use all marinade here if there's extra, discard; do not use as serving sauce.)
  5. Place sealed salmon on baking sheet. Bake 20 minutes, or until salmon flakes easily when tested with a fork.

Nutrition

  1. Calories: 331
  2. Total Fat: 20 g
  3. Saturated Fat: 3 g
  4. Cholesterol: 94 mg
  5. Sodium: 611 mg
  6. Carbohydrate: 2 g
  7. Fiber: 0 g
  8. Sugar: 0 g
  9. Protein: 34 g

Asian Stir-Fry (From the Ultimate Reset)

(Makes 1 serving)

Asian Stir Fry
Asian Stir Fry

Ingredients

  1. 1 Tbsp. coconut oil
  2. 2 cloves garlic, chopped
  3. 1 Tbsp. grated fresh ginger
  4. ½ medium carrot, cut into thin diagonal slices
  5. ½ cup broccoli florets
  6. ¼ medium red bell pepper, sliced
  7. 1 small head bok choy, chopped into bite-sized chunks
  8. 1½ tsp. sesame oil
  9. 1 Tbsp. Bragg Liquid Aminos

Directions

  1. Heat coconut oil in large skillet or wok over high heat. Add garlic, ginger, and carrot; cook, stirring constantly, for 1 minute.
  2. Add broccoli; cook, stirring frequently, for 4 to 5 minutes. Add bell pepper and bok choy. Reduce heat to medium. Cook 2 to 3 minutes, or until tender-crisp. Turn off heat.
  3. Add sesame oil and Bragg Liquid Aminos. Mix well.

Nutrition

  1. Calories: 263
  2. Total Fat: 21 g
  3. Saturated Fat: 13 g
  4. Cholesterol: 0 mg
  5. Sodium: 801 mg
  6. Carbohydrate: 11 g
  7. Fiber: 2 g
  8. Sugar: 4 g
  9. Protein: 5 g

Roasted Asparagus with Slivered Almonds (Makes 1 serving)

Roasted Aparagus with Slivered Almonds
Roasted Aparagus with Slivered Almonds

Ingredients

  1. 15 medium asparagus spears, ends trimmed (½ lb.)
  2. 1 Tbsp. extra-virgin olive oil
  3. ¼ tsp. Himalayan salt
  4. 1 Tbsp. slivered almonds

Directions

  1. Preheat oven to 400° F.
  2. Arrange asparagus in a single layer on a baking sheet. Drizzle with oil and sprinkle with salt.
  3. Bake for 25 minutes, or until tender-crisp. Remove from oven.
  4. Sprinkle with almonds; serve.

Nutrition

  1. Calories: 207
  2. Total Fat: 18 g
  3. Saturated Fat: 2 g
  4. Cholesterol: 0 mg
  5. Sodium: 575 mg
  6. Carbohydrate: 11 g
  7. Fiber: 6 g
  8. Sugar: 5 g
  9. Protein: 7 g

Roasted Root Veggies (From the Ultimate Reset) (Makes 1 serving)

Roasted Root Veggies
Roasted Root Veggies

Ingredients

  1. ½ medium zucchini, halved lengthwise, sliced
  2. ⅓ medium red bell pepper, cut in thin slices
  3. ½ bunch medium asparagus spears, ends trimmed (10 spears)
  4. ½ tsp. extra-virgin olive oil
  5. ¼ tsp. Himalayan salt

Directions

  1. Preheat oven to 400° F.
  2. Combine zucchini, bell pepper, asparagus, oil, and salt in a large bowl; mix well.
  3. Arrange vegetables in a single layer on a baking sheet. Bake for 20 to 30 minutes, stirring once, until tender.

Nutrition

  1. Calories: 83
  2. Total Fat: 3 g
  3. Saturated Fat: 1 g
  4. Cholesterol: 0 mg
  5. Sodium: 546 mg
  6. Carbohydrate: 12 g
  7. Fiber: 5 g
  8. Sugar: 7 g
  9. Protein: 5 g

Garlic Veggies (From the Ultimate Reset) (Makes 1 serving)

Garlic Veggies
Garlic Veggies

Ingredients

  1. 2 tsp. extra-virgin olive oil
  2. 2 cloves garlic, crushed
  3. 1 medium carrot, cut into thin diagonal slices
  4. ½ medium head broccoli, cut into bite-sized florets
  5. 1 Tbsp. water
  6. ½ medium zucchini, halved lengthwise, sliced
  7. ¼ medium red bell pepper, cut into 1-inch strips
  8. 2 Tbsp. fresh lemon juice
  9. 1½ tsp. Bragg Liquid Aminos (to taste; optional)

Directions

  1. Heat oil in large skillet over medium-high heat. Add garlic; cook, stirring frequently, for 30 seconds.
  2. Add carrot and broccoli; cook, stirring frequently, for 1 minute.
  3. Add water. Cover; cook for 1 minute. Remove cover. Add zucchini and bell pepper; cook, stirring frequently, for 2 to 3 minutes, or until tender-crisp. Remove from heat.
  4. Add lemon juice and Bragg Liquid Aminos (if desired); mix well.

Nutrition

  1. Calories: 199
  2. Total Fat: 10 g
  3. Saturated Fat: 1 g
  4. Cholesterol: 0 mg
  5. Sodium: 452 mg
  6. Carbohydrate: 24 g
  7. Fiber: 4 g
  8. Sugar: 9 g
  9. Protein: 8 g

ROASTED BROCCOLI

Roasted Broccoli
Roasted Broccoli

Preheat oven to 375°

Chop a head of broccoli (do not rinse!)

Mince 2-3 cloves of garlic

Put broccoli, garlic, 2 tbsp. olive oil, and a few shakes of salt and pepper in a ziploc bag.

Shake it up (my daughter loves to do this part)

Spread out on baking sheet, place on top rack, and bake for about 30 minutes.

Broccoli will be crunchy and delicious! I make this at least 3 times a week and have to control myself once I take it out of the oven, I could eat this alone for dinner!

 Spaghetti Squash

Spaghetti Squash Recipe
Spaghetti Squash Recipe

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