Fat, Sick and Nearly Dead

So..one of my friends

recommended that I watch "Fat, Sick, and Nearly Dead"..so should I be offended? LOL

Anyway, this guy was overweight and had autoimmune issues.  After juicing (watch the link above), he lost a good bit of weight..and all of his autoimmune issues went away..and never came back. You can watch the video from NetFlix.  I start juicing on Monday...praying the excema on my knee goes away and never comes back.  I will keep you posted.  Here is one days worth of food from his website http://jointhereboot.com/reboot-program/the-reboot-entry-plan/during-your-reboot-entry/

Meal Plan: Day 3

Breakfast

Maple & Cinnamon Baked Apples and Pears
2 large hard Pears or Apples (Fuji, Rome, Pippin, Granny Smith or Jonathan work great)
2 tsp. Pure Maple Syrup or Agave
3 tsp. water
1/4 tsp. Cinnamon
1 Tbsp. Raisins
Preheat the oven to 375 degrees. Slice off the tops of the apples or pears and set aside. With a small knife or apple corer, hollow out a 1” cylinder in the center of each apple, being careful not to poke through to the bottom. If you are using a paring knife, you might need to make the initial cut and then use a spoon to dig out the core.

In a small bowl, whisk together the next three ingredients. Divide the raisins between the apples or pears, and then fill with the liquid mixture. Don’t worry if the filling doesn’t reach the top, it will expand as it cooks. Replace the tops on the fruit and place in a small baking dish lined with parchment paper, making sure that the fruit are snug in the dish so that they don’t tip over. Cover the dish with foil. With a paring knife, cut three slits in the foil to let steam escape. Bake for 35-45 minutes or until tender. Drizzle with extra maple syrup or agave upon serving, if desired.

Calories: 274 kcal
Protein: 1.5 g
Fiber: 10.5 g

Mid-Morning Juice

Minty-Fresh Berry
2 cups Blueberries
2 Kiwi Fruit
16 Strawberries
2 cups Mint Leaves, packed into the measuring cup

Calories: 319 kcal
Protein: 5 g
Fiber: 4 g

Lunch

Seaweed Salad (from Day 2)

Calories: 326 kcal
Protein: 6 g
Fiber: 13 g

Green Vegetable Soup (from Day 2)

Calories: 126 kcal
Protein: 5 g
Fiber: 4 g

Afternoon Snack

Reboot Green Salad with Ginger Honey Soy Dressing
Salad and 2 Tbsp. Dressing:

Calories: 278 kcal
Protein: 3.5 g
Fiber: 9 g

Dinner

Sweet Potato and Carrot “Fries”
2 medium Sweet Potatoes
2 large Carrots
2 Tbsp. Olive Oil
1 tsp. ground Cumin
1/4 tsp. Pepper
1/2 tsp. Sea Salt
Preheat oven to 425 degrees. Peel the sweet potatoes and carrots. Cut the potatoes in half lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut in half crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.
Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

Note: You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary or other spices for the cumin and Aleppo pepper.

Makes 2 servings
Per serving:

Calories: 276 kcal
Protein: 4 g
Fiber: 6 g

Vegetable Soup (makes 4 servings – save 2 for Day 4)
3 Tbsp. Olive Oil
1 large Onion, chopped
3 cloves Garlic, minced
3 medium Carrots, chopped
3 Celery Stalks, chopped
3 Tomatoes, chopped with juice reserved
1 medium Zucchini, cut into half moons
1 cup Green Beans, trimmed to 1 inch pieces
3-4 handfuls Kale or other leafy green such as Chard or Bok Choy, chopped into small pieces
6 cups water
3/4 Tbsp. fresh Thyme, chopped
1 Tbsp. fresh Oregano, chopped (or 1/2 Tbsp. dried)
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper

In a large stock pot, heat the olive oil over medium high heat. Add the onion, garlic, carrots and celery and sauté for 5 minutes. Add the tomatoes, zucchini, green beans, water, salt, pepper, thyme and oregano; stir and bring to a boil. Reduce the heat to a simmer and cook the soup for 10 minutes. Add the chopped kale or other leafy greens and cook for an additional 5 minutes. Season to taste with the salt and pepper.
Per serving:

Calories: 185 kcal
Protein: 4 g
Fiber: 5.5 g