Day 4 of the Fat Sick and Nearly Dead Reboot

 

Day 4 was… Bananas!!

I started my day with a whole banana. Not necessarily on the meal plan, but I didn’t think it could hurt.

bananas

For a bit of a change, I found a few new recipes on this website and tried those today.  I altered some of the recipes based on the ingredients I had and my taste buds.

 

 

 

My first juice of the day was my take on the Pineapple Cloud:

  • 1/2 a pineapple
  • 1 head of romaine
  • 1 zucchini

I liked this juice, it was a slight twist from the Mean Green Juice.

My second juice of the day was the Funky Monkey:

  • 2 pears
  • 3 carrots
  • 1/2 inch of ginger

This juice wasn’t too bad, but I definitely could taste the cabbage and that ‘dirt’ taste, but it wasn’t overwhelming so I was able to finish it.

The last juice I made was my take on the Sweet Spice Cider:

  • 1 sweet potato
  • 1/4 a head of red cabbage
  • 1 apple
  • 1/2 inch of ginger

 

I don’t know if it made a difference that I didn’t start drinking this juice until after 3pm, but it was not as tasty as it had been when I sipped it in the morning as I bottled it.  It tasted like baby food.  The sweet potato taste was so thick.  I drank maybe a 3rd of this, before gagging and throwing it out.

We had a going away lunch for a few co-workers today at Mission BBQ and I had to attend since one of the guys, works for me.  But I was strong, and just drank my Funky Monkey and suffered in silence while pulled pork and bbq trays floated around me.

Since I didn’t finish the last juice I was a little hungry by the time I got home from work.  I ate two bananas.  Shortly after eating the second banana, I could literally feel the banana digesting.  And about an hour later decided to make the Green Detox Soup. I followed the recipe below minus the broccoli.

Green Detox Soup
Ingredients:
2 garlic cloves
1 leek
small head of broccoli
6 kale leaves (Tuscan cabbage)
1 zucchini
2 celery sticks
2 tbsp olive oil
4 cups (1 liter/32 oz) vegetable stock
handful of parsley, chopped
sea salt and freshly ground pepper

Directions:
1. Chop the garlic and all the veggies.
2. Warm the oil on low heat, then add the leek and garlic and cook slowly for 3–5 minutes.
3. Add the stock and the remaining vegetables and bring slowly to a boil. Cook for just
a few minutes, until the zucchini is soft. The less you cook the vegetables, the better.
4. Add salt and pepper to taste, then blend or process the soup to the desired
consistency, from smooth to chunky.
5. Serve the soup in bowls and sprinkle with parsley.
Note: You can make your own veggie stock using leftover pulp from your juicer.
Visit the soup recipe section of our website (rebootwithjoe.com) to find instructions.

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