Repeat this to yourself any time you feel tempted to slip back to your old ways, especially if you are rationalizing or feeling sorry for yourself: ” My commitment must be stronger than my emotions are at this moment.” The pain of discipline is temporary but the pain of regret is permanent.
Day 18!!!
Breakfast:
Salad Smoothie- Servings:1-2
You won’t believe how tasty and satisfying this is. What a great way to start your day- with healthy greens!
1 Head Romaine Lettuce or
½ Head Romaine with Two Big Handfuls Spinach
¼ Cup Water
1 Tablespoon Unsweetened Cocoa Powder or Chocolate Why Protein Powder
Stevia or Xylitol to Taste
Optional: Berries, Raw Organic Egg
Lunch:
Curried Turkey and Rice Salad
Salad:
1 Cup Water
2 Tablespoons Curry Powder
1 Teaspoon Garlic, Minced
½ Teaspoon Ground Ginger
½ Teaspoon Sea Salt
1 Small Onion, Chopped
1 Cup Brown Rice, Toasted Millet, or Bulgar Wheat, Cooked
¾ Pound Turkey and Chicken, Cooked, Cut into ¼ Strips
Optional: 1 Granny Smith Apple, Cut into ½ inch Cubes
1 Cup Celery, Chopped
1 Cup Red Bell Peppers, Chopped
½ Cup Golden Raisins
Vinaigrette:
3 Tablespoons Balsamic Vinegar
3 Tablespoons Red Wine Vinegar
2/3 Cup Olive Oil
2 Teaspoons Dijon Mustard
1 Clove Garlic, Crushed
Salt and Pepper to Taste
Optional Toppings:
¼ Cup Shredded Coconut
¼ Cup Chopped Nuts
In a large saucepan over high heat, combine the water, curry powder, garlic, ginger, salt and onion. Bring to a boil, remove from heat and stir in rice. Cover and set aside to cool. In a large bowl, combine the turkey, apple, celery, bell pepper, and raisins. Stir together then stir in cooked rice mixture. To make vinaigrette: in a small bowl, whisk together the balsamic vinegar, red wine vinegar, oil, mustard, garlic, salt and pepper. Toss salad with vinaigrette. Serve immediately or cover to refrigerate for 30 to 40 minutes or until well chilled.
Dinner:
Butternut Squash and Leek Soup: Servings 4-6
Even if you think you don’t like squash, this is a delicious soup. It is very creamy without the use of milk or cream. This one takes a little bit of preparation to roast the garlic and cook the squash but that can be done ahead of time.
1 Head of Garlic,Roasted, See Below
4 Teaspoons Olive Oil
6 Large Leeks, Thinly Sliced
4 Cups Butternut Squash, Baked
2 Cups Water
2 Cups Organic Chicken Broth
½ Teaspoon Sea Salt
½ Teaspoon Black Pepper, Ground
Preheat oven to 350 F. Cut squash in half and brush with some olive oil. Place cut side down on a baking dish and bake for about 30-40 minutes or until the squash is soft. Scoop out the squash and set aside. Remove the white papery skin from the garlic head but do not peel or separate the cloves. Wrap head in foil. Bake at 350 F for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Heat oil in a large saucepan over medium-high heat. Add Leek; sauté 5 minutes or until tender.
Stir in garlic, squash, 2 cups water, broth, salt and pepper; bring to a boil. Reduce heat, and simmer until well mixed. Place half the squash mixture in a blender. (if the mixture is still hot you may need to remove the center piece of blender lit to let steam escape- if so cover with a towel instead.) Blend until smooth. Repeat procedure with remaining squash mixture. Do not overcrowd your blender with hot foods.
Exercises for today: MaxT3 Superfast Surge: Squat Jacks
Do these exercises for 20 seconds on 20 seconds off, for a total of 1 minute per exercise ( 3 reps each exercise).
-Toe Taps
-Run in Place
-Squat Thrusts
– Mountain Climbers
-Banded Punches
-Squat Jacks