Life After Our 10 Day Reboot

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Cherry Berry Apple Cinnamon Bake

We made it! Merri Beth and I completed our 10-day reboot with Joe the Juicer. It was a great experience, we tried lots of new, fresh foods, and we were pretty disciplined the entire time. We minimized substitutions and stuck to the plan as close as possible.

We spent a lot of time in the kitchen. The prep work going into getting all the fruits and vegetables ready for meals was lot of work. But our bodies are worth it. And I really enjoyed a lot of the soups, even though I’m not a big soup person. The soups we had were fresh, nutrient-packed, and delicious.

Progress update: I’ve managed to keep off the 6 pounds I lost and my body fat is down another 1%. I started out one day one at: 189 pounds, 23% body fat. The latest measurements are 183 pounds, 21% body fat.

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Carrot & Sweet Potato “Fries”

I convinced Merri Beth to do a 5-day mini reboot this week. It’s turning into a 4-day reboot because we got caught up with watching the NFL Pro Bowl on Sunday and didn’t really prepare our food like we normally would. No worries, we still kept our meals vegetable friendly, but included some cheeses. So Monday ended up not being completely vegan, but we juiced!

But what now? What is our plan and approach to eating after going through a reboot and experiencing some of these great new foods? We’re going to stay the course and keep a high nutrient diet with predominantly fruits and vegetables. We are eliminating high fructose corn syrup and minimizing pre-processed foods. Personally, I’m looking to stay vegetarian/pescatarian Monday through Friday—love my seafood! I’ll be selective on meats on the weekends. I’m also aiming to reduce my bread consumption. Cheese is going to be hard to cut back on. But there are so many great foods out there, and we’ll continue to let our taste buds enjoy.

I think the two most challenging situations are going to be eating out and traveling. And we’ve already had some experience with eating out. We went to Jimmy V’s last week during restaurant week. I got a salad and the seafood risotto. And I can tell my tastebuds were super sensitive because the risotto was extremely salty and I couldn’t eat more than a few bites. I was also at dinner event last week at the NC Art Museum where I ordered the vegetarian option, and it turned out to be delightful. We also ordered some takeout from The Fiction Kitchen the other night, which was amazing.

Traveling is going to be a little harder, especially to new places. I think my Yelp! usage will increase dramatically. When we went to Boone to go snowboarding two weekends ago, I thought we made decent decisions. On the way to the mountains, we stopped by Chipotle and got some burrito bowls. For dinner, we wanted to try a vegetarian place call the Coyote Kitchen, but they closed at 9:30pm. We ended up at Mellow Mushroom eating soups, salads, and a gluten-free pizza. Totally worth it after a five hours of snowboarding.

I’m still reading Eat to Live. There’s some pretty dramatic stuff in there. I’ll keep plowing through that and I can’t wait to see some of the recipes in there. The mindset is where it’s at and the discipline is following. We’re making progress and we’re happy to share any tips or tricks as we continue this journey.

Recipes

The 10-day reboot lite plan came with some great recipes. Here are two of my favorites. (Source: Joe the Juicer)

Cherry Berry Apple Cinnamon Bake

This recipe makes 2 servings.

Ingredients:

  • 1 berries (fresh or frozen raspberries, blueberries, cranberries, strawberries, or cherries; cut and discard pit if using cherries, and remove leaves and slice in half if using strawberries)
  • 2 apples, cored and chopped
  • 3 Tbsp raisins (choose golden variety for a twist)
  • 1 tsp cinnamon (or more to taste)
  • 1/2 tsp nutmeg
  • Coconut oil

Directions:

  1. Lightly coat dish with coconut oil.
  2. Place into oven safe baking dish and cover.
  3. Bake at 375°F/190°C 45 minutes or

Carrot & Sweet Potato “Fries”

This recipe makes 2 servings.

Ingredients:

  • 2 medium sweet potatoes
  • 2 large carrots
  • 2 Tbsp. olive oil
  • 1 tsp. ground cumin
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. sea salt

Directions:

  1. Preheat oven to 425°F.
  2. Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each half into four equal wedges. For the carrots, cut in half crosswise into two chunks.
  3. Slice each chunk lengthwise into two pieces, and cut each piece into two or three wedges, making them roughly the same size as the potatoes.
  4. Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper, and salt.
  5. Arrange on baking sheet lined with parchment paper.
  6. Bake for 30 minutes or until the flesh is tender and the outside is lightly

Let us know if you try these recipes and if you like them.

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About Shibby

Jason Hibbets is a senior community evangelist at Red Hat which means he is a mash-up of a community manager and project manager for Opensource.com--a publication and story-telling platform for open source communities. At night, he wears a cape, and is a Code for Raleigh brigade captain as well as a CityCamp NC co-chair. Jason is the author of a book called The foundation for an open source city--a resource for cities and citizens interested in improving their government through civic hacking. While writing the book, he discovered his unknown super power of building communities of passionate people. Jason graduated from North Carolina State University and resides in Raleigh, NC with his wife, two kids, two border collies, nine chickens, lots of tomato plants, and a lazy raccoon somewhere in an oak tree. In his copious spare time, he enjoys surfing, running, gardening, traveling, watching football, sampling craft beer, and participating in local government--not necessarily in that order, but close to it. You can follow him on Twitter: @jhibbets
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