7 Veggie Chips for Your Super Bowl Party

By: Jamie Webber

If you’re prepping for your Super Bowl Party this weekend, impress your guests with a healthier, more colorful spread. There’s no need to browse the chip aisle at the grocery style. Stick to the produce aisle instead and get creative with your recipes by making any or all of our favorite vegetable chips. They are crunchy, slightly salty, and so satisfying — just like the real thing. Our recipes range from some of our favorite kale chip recipes, to brussel sprout chips and even flaxseed chips. We might even have a couple fruit chips in there! When a healthier option is easy to make, why not do it? I’m sure there will be plenty of dips to dip them into as well. Speaking of dips, you have to try our Kale Pesto Bean Dip. Can never have too much kale.

1. Cashew Cream Dill Dip with Dried Fruit & Veggie Chips

2. Honey Mustard Kale Chips

3. Brussel Sprout Chips

 4. Chipotle Garlic Kale Chips

5. Raw Turmeric Flax Chips (Made from Juice Pulp!)

 6. Chili Roasted Beet Chips

7. Carrot & Parsnip Chips

 

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Colorful Carrot Red Lentil Chili

By: Isabel Smith, MS, RD, CDN

Packed with flavor and spice, this soup will help to warm you up thanks to the metabolism-stimulating effect of its spicy flavors. The chili is hearty and helps to nourish your body with immune-boosting vitamins A and C from the red produce. And let’s not forget about the lovely lentils. They are filled with fiber, iron and plant-based protein. This soup is not only delicious, but it will help to keep you feeling fuller longer to power you through your busy day.

 

 

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Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 3/4 cup (150 g) red lentils (brown and green lentils are good too)
  • 20 oz organic, low sodium, strained or stewed tomatoes (organic tomato sauce is okay too)
  • 1 cup (250 ml) water
  • 2 red bell peppers (capsicum), chopped
  • 4 – 5 medium carrots, peeled and chopped
  • Sea salt and pepper, to taste
  • 1-2 tsp chili powder
  • 1-2 tbsp each, basil and oregano

 

Directions:

  1. Wash all produce well.
  2. In a medium to large stockpot, heat olive oil over medium heat for 1-2 minutes
  3. Add chopped onion to the stockpot, stirring occasionally for 2-3 minutes or until slightly browned.
  4. Once onion is browned, add lentils and continue to cook, stirring occasionally every 2-3 minutes for another 5 minutes.
  5. Add tomatoes, water, bell peppers, carrots, herbs and spices and salt and pepper; continue to cook the chili on medium/high heat until soup comes to a boil.
  6. Once the soup comes to a boil, lower heat to medium/low and simmer for 30-45 minutes or until lentils are completely cooked.
  7. Remove soup from heat and serve to be enjoyed immediately or save for later.

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 60 minutes

Servings: 4

  • Nutrition per serving:
  • Calories180
  • Fat7g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium330mg
  • Carbohydrates25g
  • Fiber8g
  • Sugars12g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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9 Body Signs You Shouldn’t Ignore

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

When we do not look after ourselves adequately our bodies will start displaying symptoms such as fatigue, poor mood, poor memory, sluggish bowels, indigestion, poor sleep patterns and other health concerns. Often these go ignored or when treated, we rely on over-the-counter medications that act as a quick Band-Aid solution. Band-Aid solutions often don’t address the underlying cause and small health issues may then manifest into greater disease states.

Your body is its own best expert and it’s important NOT to let important issues go untreated or ignored. If you’re unsure and/or your symptoms persist then it’s important to see your doctor or health care practitioner — this will ensure that appropriate steps are taken if there is more to the picture and further investigation is required.

All too often it can be too easy NOT to:

  • Eat nutritious real food
  • Drink enough healthy fluids
  • Exercise your body
  • Get enough rest

Symptoms that you shouldn’t ignore:

  1. Food Cravings

    Particularly very specific ones can indicate nutritional deficiencies along with emotional upsets and stress. Often people accept this while there may be an underlying health issue or emotional issue that needs addressing.

    What to do: Learn more about what your cravings really mean and tips on how to work towards reducing those unhealthy cravings.

  1. Fatigue (you wake tired & unrefreshed)

    When you wake up in the mornings feeling like you need to go back to bed, you’re likely fatigued. This is often an indication that you are not sleeping soundly or enough. If you are sleeping extra hours and you feel that you sleep soundly and you are still NOT waking refresh then it may be time to see your doctor or health care practitioner to ensure there isn’t another important health issue such as anaemia, thyroid condition, immune dysfunction or a possible underlying chronic infection. Often people use caffeine and sugar to keep them going but this will aggravate the issue.

    What to do: Make sure you are consuming enough magnesium, calcium, B vitamins and are incorporating stress management techniques and performing adequate exercise, will help ensure healthy sleep cycles. Get more tips on sleeping well and foods to improve sleep.

  1. Headaches

    Dehydration (darker urine is a clear indication) can certainly cause headaches and often people reach for pain killers before a glass of water. Other causes can include: poor blood sugar control, chronic infections, hormonal dysfunction, eye strain, and nutritional deficiencies such as magnesium, calcium, vitamin B2 & B6, inadequate rest, excess stress and many other health concerns.

    What to do: Being adequately hydrated is the first step towards reducing those pesky headaches, rest, healthier food choices and if they continue past a few days it may be indicated to see your doctor. Find out what foods we recommend for headaches and migraines. 

  1. Irregular Bowel Motions

    Constipation is certainly something that should be addressed and corrected as a slow bowel may affect the health of the colon on a long-term basis thus increasing the risk of bowel cancer and may also contribute to fatigue and poor mood. Not feeling empty after a motion, the stools are dry and/or you are not emptying daily may indicate that you are constipated.

    On the other hand, chronic diarrhoea may affect long-term nutrient absorption further increasing the risk of many health conditions such as osteoporosis. It always surprises me how people may become accustom to unhealthy motions and accept it as normal for them while a simple solution is just round the corner. It’s really important to know what’s normal.

    Holding on too long can also increase constipated issues, if you got to go you got to go! Ignoring the need to urinate can also pose a possible risk for increasing urinary tract infections. Keep those kidneys flushed, hydrated and healthy. Learn more on how much water do I need to drink!

    What to do: Supporting good bowel health with the consumption of adequate fibre in all forms such as insoluble, soluble and resistant starch, supporting a healthy gut flora, adequate movement of the body (exercise) and adequate hydration. Food intolerances can also play an important role in cases of IBS and irregular bowel patterns and may need to be investigated by your doctor.

  1. Unstable Blood Sugar Levels

    This often indicates lack of well-balanced meals, snacks and regular healthy eating patterns. Often people when having an energy flag and experiencing a blood sugar slump will reach for refined snacks that will give them an energy hit but will further aggravate the issue causing continued poor eating habits and weight control.

    What to do: Here are some great tips for improving your blood sugar levels.

  1. You Catch Everything Going Around

    You find yourself catching what everyone has all too often – we are constantly surrounded by bugs so it’s important that you take the time to look after yourself. Getting sick too often can be a sign of a poor immune system that may be a more serious issue, if you find that you are sick too often it can be a good idea to have some blood tests with your doctor.

    What to do: Make sure you are sleeping well, eating well and managing any stress to support a healthy immune system.

  1. You Snore

    This indicates that the person is receiving a reduced level of oxygen to the body and brain. There are some studies that indicate that snoring contributes to heart disease and dementia over a longer term. This can also cause excess fatigue due to reduced oxygen and healthy sleep cycles.

    What to do: See your doctor to investigate possible sleep apnoea. Losing weight and maintaining a healthy body weight may help reduce snoring and improve oxygen intake.

  1. Aching Jaw, Chest, Limbs, Breathlessness and Pressure

    These vague symptoms are particularly common for people to ignore. If something doesn’t feel right then it probably isn’t. This can unfortunately indicate heart problems and you may need medical attention ASAP. It’s always important to be safe rather than sorry.

    What to do: Seek medical assistance.

  1. Chronic Pain

    Pain should always be addressed as it is an indication that that something is wrong. It’s the body defence mechanism to ensure that you do not further injure the tissue.

    What to do: It’s important to find the source of the pain and address accordingly along with rest, icing and natural dietary anti-inflammatories.

    Once you start paying attention and learning to be kind to yourself and your body, you will be onto a fantastic healthy new track!

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Warm Roasted Vegetable Quinoa Salad

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

No matter where you are in the world, whether you’re looking at snow out your window or sweltering from the summer’s heat, this is a very nourishing and delicious salad suitable for all weather conditions. I took this salad to my family BBQ for our Australian day celebration earlier this week. We have had a very intense heat wave for the last few weeks but Australia Day was cool and drizzly so this salad was quite fitting. You can also use a wide variety of vegetables in this salad if you are not an eggplant fan, and it will still work well!

 

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Ingredients:

  • 1 ½ cups (250 g) quinoa, uncooked
  • 3 cups (600 ml) vegetable broth or low sodium stock
  • 1 white eggplant, chopped into cubes
  • 1 black eggplant, chopped into cubes
  • 2 green zucchinis (courgette), chopped into cubes
  • 1 small orange sweet potato, chopped into cubes
  • 1 small purple sweet potato, chopped into cubes
  • 1/4 pumpkin, chopped into cubes
  • 2 – 3 kale (Tuscan cabbage) leaves, chopped roughly
  • 1 yellow bell pepper (capsicum)
  • 2 – 3 tbsp coconut oil
  • 1/2 red onion, sliced
  • 1/4 cup (30 g) slivered almonds
  • sea salt & pepper to taste
  • Dressing:
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 1-2 tbsp lemon juice
  • 1-2 fresh garlic cloves, crushed
  • 1 handful of chives, chopped
  • 1 handful of parsley, chopped
  • sea salt and pepper to taste

Directions:

  1. Preheat the oven to 350F (180C).
  2. Rinse and drain quinoa then add to a saucepan with 3 cups of broth.  Bring to boil then simmer for 15 –  20 minutes or until all water is absorbed.
  3. Wash all the produce well.
  4. Chop the eggplants, zucchinis, sweet potatoes, pumpkin and pepper into cubes, then place on baking tray.
  5. Toss in coconut oil and season with salt and pepper, then cook for 30 minutes.
  6. Place kale into oven with 15 minutes remaining for the roasted veggies. (You can also steam, boil or simply enjoy raw.)
  7. Slightly toast almonds (optional).
  8. Mix dressing ingredients together in a small bowl until well combined.
  9. Remove roasted vegetables and kale from oven then toss with red onion, almonds and dressing in a large bowl.
  10. Serve immediately.

Substitutions:

  • Quinoa – wild rice or red rice
  • Eggplant – mushrooms
  • Zucchini – broccoli, green beans, snow peas
  • Sweet potato – golden beets, carrots, winter squash
  • Pumpkin – acorn squash, winter squash
  • Kale – spinach, watercress
  • Yellow pepper – green or red pepper
  • Coconut oil – olive oil, avocado, hemp oil
  • Red onion – brown onion, scallions(shallots), spring onions
  • Almonds – pine nuts, cashews, macadamia, slivered or whole almonds
  • Lemon Juice – red wine vinegar

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 4 - 6

  • Nutrition per serving:
  • Calories370
  • Fat15g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium140mg
  • Carbohydrates53g
  • Fiber12g
  • Sugars7g
  • Protein 11g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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Why Your Kale Needs a Massage

By: Isabel Smith, MS, RD, CDN

As it turns out, humans aren’t the only ones in this world who love a good massage — kale (Tuscan cabbage) does too. Massaging kale when making a salad, kale chips, or any other raw kale dish can help to more evenly distribute the flavor and can help to make the kale less bitter, less tough and for some, easier to digest. The thought of massaging kale may be overwhelming, but the process is extremely easy. I used simple olive oil when massaging the kale for this post, but you can use a combination of oil and lemon, another type of salad dressing or even avocado.

Follow these 7 easy steps for massaging and serving kale:

Step 1: Cut the kale off the stem.
Using a knife, cut the kale into 1-2” squares or pieces, separating the kale from the stem.

Step 1

Step 2

Step 2: Wash the kale.
Wash the kale well! It’s got loads of cracks and crevasses that dirt can get stuck in and if it’s not organic you’ll want to wash away those pesticides.

Step 3

Step 3: Dry the kale.
Drying the kale is perhaps one of the most important parts when it comes to success with the kale massage. In order for the oil, dressing, or avocado to stick well to the kale leaves, the leaves must be dry. I like to use a clean dishtowel to do this because I find that the dishtowel is better to remove all of the moisture than a paper towel. You can also use a salad spinner followed by a dishtowel if you prefer.

Step 4

Step 4: Put the kale in a bowl and add the oil, salad dressing or avocado.
 The amount you add will be dependent on how large the serving, but my general rule of thumb is as follows:

  • ½ avocado mashed for 2-3 servings; 1 whole avocado for 4-5 servings
  • 2-3 tbsp oil or dressing for 2-3 servings; 4-5 tbsp for 4-5 servings (Here I made the serving for 1 so I used about 1-2 tbsp of olive oil)

Step 5

Step 5: Roll up your sleeves and start massaging.
You can do it for as long as you like, but the recommended amount is about 1 – 2 minutes or so (more time for larger batches). When massaging the kale, work it in between your fingers, sort of like you would when washing your hair.

Step 6

Step 6: Add extra toppings.
Here I added a dash of salt and pepper as well as 1 tbsp goji berries and a very small handful of walnuts. It’s like making our Hail to Kale Salad! Enjoy!

Step 7

 

 

 

 

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Soup Makeover: 5 Swaps to Make them Healthier

By: Isabel Smith, MS, RD, CDN

January is National Soup Month, which is fitting because here in the northeast it’s one of the coldest months of the year, so soup is a definite win for most of us. Soups are also a great way to get extra nutrients into your body. While some soups are few in calories, loaded with nutrients and potential health benefits, others can be quite the opposite — loaded with calories, fat, salt and more. We think soups are pretty awesome, so to help you with your goal of eating more healthfully, we have some recommendations for upgrading your soups.

5 Tips for Upgrading Your Soup

  1. Swap the Cream
    Cream can be loaded with calories and fat, as well as antibiotics and hormones (if you don’t get your dairy from an organic source), so instead try swapping in these creamy, non-dairy alternatives:

    • Non-Dairy Milk: coconut, hemp, almond or oat milks are creamy but lower in calories and fat
    • Avocado: Blending avocado makes a nice creamy texture while adding healthy, anti-inflammatory fats (Try this Cream of Avocado & Mushroom soup!)
    • Coconut Cream & Coconut Milk: This combination brings out a thicker and creamier taste without the dairy
  1. Lower the Salt
    Salt can be healthy, but in excess it can contribute to elevated blood pressure, water retention and over time may be damaging to heart health. Instead of loading your soup with salt for flavor, try one of these low-sodium alternatives:

    • Low Sodium Broth: Whenever a soup calls for regular broth, use low-sodium
    • Make Your Own: Make your own healthy, lower sodium broth out of juice pulp
    • Use Water Too: If the recipe calls for 2 cups of broth, use 1 cup low sodium or homemade broth with 1 cup of water
  1. Up the Fiber
    Certain soups like chicken noodle, minestrone and others are made with white pasta, and we know we can do better than that! Try these suggestions to boost heart-healthy fiber and nutrients in your soup:

    • Quinoa pasta: Use quinoa pasta for added protein and fiber
    • Whole Grains: Healthier grains like brown rice, barley, quinoa or any others that are unprocessed and unrefined will add extra vitamins and minerals in addition to fiber too
  1. Raise the Nutrients
    Just because a soup recipe only calls for one vegetable doesn’t mean you can’t add more. Go ahead and add those extra vegetables (anything you’ve got!). The more color the better and your body and immune system will thank you.

    • Go Green: Add greens like kale (Tuscan cabbage) and chard (silverbeet) to your chili recipe
    • Go Yellow: Add yellow squash or peppers to a traditional chicken noodle or minestrone soup
  1. Spice it Up
    Herbs and spices contain so many healthful nutrients; so don’t forget to add them to your soup. The more herbs and spices, the more flavor and the more nutrients. Learn more about the wonderful healing powers of spices! Here are a few of my favorite spices to add.

    • Oregano: Add this spice to boost digestive properties of the soup along with anti-bacterial properties thanks to the nutrient carvacol
    • Parsley: Add parsley to help your liver make more detoxifying enzymes
    • Pepper: Add pepper to boost nutrient availability to your body of many herbs and spices
    • Turmeric: Add turmeric to boost anti-inflammation
    • Cayenne Pepper: Add cayenne to boost your body’s metabolic-stimulating properties
    • Dill: Add dill for its antioxidant properties and neutralizing carcinogens

A few of our favorite, non-dairy, healthy and delicious soups:

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Two Festive Green & Gold Juices

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

In commemoration of Australia day yesterday, I made 2 juices representing our national colours to celebrate!  Australia Day marks the anniversary of the 1788 arrival of the first fleet of British ships. This is a national holiday where community events, concerts, fireworks, official awards such as Australian of the year are presented and ceremonies for new citizens. It is also an important day to reflect on the original Australians that inhabited this land. So why not enjoy these beautiful coloured juices any time of the year? No matter how you celebrated, fuel up on these nutrients for a festive treat. If you like what you see, we have more green and gold juices for you to enjoy!

 

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Ingredients:

Aussie Gold:

  • 2 yellow pears
  • 1/4 pineapple
  • 1 yellow zucchini (courgette)
  • 1 lemon
  • 1 in (2.5 cm) piece of ginger
  • 1 in (2.5 cm) piece of turmeric 

Aussie Green:

  • 6-8 kale (Tuscan cabbage) leaves
  • 2 green pears
  • 2 celery stalks
  • 1 lemon
  • 1 bunch of parsley 

Directions:

  1. Wash all produce well.
  2. Peel lemons (optional).
  3. Juice all ingredients according to their recipe and enjoy!

Substitutions:

  • Pears – apple, green grapes
  • Pineapple – golden delicious apples, mango
  • Zucchini – celery
  • Lemon – lime, grapefruit
  • Kale – spinach, lettuce, cabbage, watercress
  • Celery – zucchini, celeriac root
  • Parsley – mint, basil

Servings: 2

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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A Hearty Soup for a Snow Day

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

I love to make a hearty, simple soup for a warming and healing meal that easily creates leftovers to cover our family’s dinner-time nutrition needs during the start of a busy week.  With winter rearing its head here in New England colds and flu are abundant.  A meal that’s full of fluid, phytonutrients and protein, that’s also easy to digest, is just what the doctor, or in this case nutritionist, ordered!

I kept the flavors simple so my 5-year-old’s palate would enjoy it.  My 10-year-old is far more adventurous and he spiced his bowl up a bit with some cumin and hot chili sauce.  Feel free to add more spices and seasonings for additional flavor, antioxidants and anti-inflammatory compounds. Fresh herbs like oregano, rosemary, parsley, basil work great or kick it up with some ground cumin, chipotle powder, or cayenne pepper.

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Ingredients:

  • 32 oz (1 L) organic veggie broth (or make your own)
  • 1 cup (170 g) dry pinto beans
  • 2 large handfuls of baby spinach
  • 2 onions
  • 4 garlic cloves
  • 1 16 oz. can of corn (or fresh)
  • 2 – 4 cups (500 ml – 1 L) water, range is based on consistency of desired soup
  • sea salt and pepper, to taste
  • 1 tbsp olive oil
  • 1 cup (185 g) brown rice
  • 1/4 tsp ground turmeric

Directions:

  1. If using dry beans soak overnight then drain and rinse (if using BPA free canned drain and rinse).
  2. Add olive oil to pot and bring to low-medium heat.
  3. Dice onions and garlic and add to pot with a pinch of sea salt.
  4. Saute until onions are soft, about 5-8 minutes on low/medium heat.
  5. In the meantime, chop spinach and cut corn from ear if using fresh.
  6. Add broth and 2 cups of water  if you desire a thinner consistency. For a thicker soup, leave the water out.
  7. Add pinto beans, spinach and corn.
  8. Bring to strong simmer on medium/high then reduce heat to simmer
  9. Simmer with partially covered pot for about 2-3 hours until beans are soft.
  10. Stir occasionally and add additional water as desired.
  11. While soup is cooking, make rice. In rice cooker: add 1 cup brown rice and 2 cups water. Before starting, add turmeric, pepper and pinch salt (optional).
  12. Serve and enjoy! Place a scoop of brown rice in the bottom of your bowl.  Top with a ladle of soup.  Garnish with parsley or spinach as desired.

Substitutions:

  • Pinto beans – white/cannellini beans, black beans, kidney beans, garbanzo beans
  • Spinach – kale, Swiss chard, collard greens
  • Brown Rice – quinoa
  • Corn – peas

Prep time: 5 minutes

Cook time: 2 hours, 30 minutes

Total time: 2 hours, 35 minutes

Servings: 8

  • Nutrition per serving:
  • Calories190
  • Fat3g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium320mg
  • Carbohydrates30g
  • Fiber4g
  • Sugars5g
  • Protein 5g

Yields and nutritional information are estimated and will vary depending on product size and juicer used.

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I Lost Over a 100 Lbs & Extended My Life by Decades

By: Success Stories

How I Became Obese & Sick

I was a Christian Recording Artist traveling the world performing hundreds of concerts each year.  While touring over 220 days each year I developed poor eating habits but they never seemed to be a big deal because I was so active. When my traveling days came to an end I became a sales manager and real estate broker and your average family guy. As a couple years went by I ate to feel good or when I was board or because I missed my old traveling life and before I knew it I became obese and sick.

At 29 years of age I began taking cholesterol medicine and shortly after I was prescribed blood pressure medicine.  Soon it was two different blood pressure medicines followed by multiple dosage increases just to try and keep my blood pressure and cholesterol under control.  In July of 2013 I found myself taking high dosages of 3 medications daily and weighing in at over 333 pounds with my life and health heading in the wrong direction fast! Size 48 pants and 5XL shirts are not easy to come by and it ALL disgusted me!

Both of my grandfathers past away in their 60’s of heart attacks and my father who has been in shape his whole life due to a very active job had stints put in when he was in his late 50’s.  I knew that if I did not do something fast there was a good chance I may not make it to see my daughter get married!

I spent the next several months trying to figure out what to do.  My eating habits appeared to have become “NEEDS” and they were two difficult to break.  I would exercise but not see any results because my diet was so poor.  Out of frustration and depression I would stop exercising and eat more!  It was an endless cycle!

Time to Change

I had a good friend of mine tell me about Fat, Sick & Nearly Dead.  He said that he had just watched it and he felt I should check it out because it was so interesting.

I put it off for a couple of months until one day I was stuck at home.  My wife had accidently blocked my car in and left for the day not knowing she had all the keys to our vehicles with her.  I couldn’t go anywhere so now what was I going to do?  I remember the video my friend had mentioned about a month or two earlier and decided to search for it on Netflix.

The immediate impact that movie had on my life was remarkable.  I dove right into juicing that same day with an all or nothing attitude!  After all what did I have to lose?  I was going to die if kept going down the path that I was on.

My Reboot Journey

I decided to Reboot in two stints: 35 days the first time (and I only had to stop because I was going on a 3 and 1/2 week cross country motorcycle trip). During the trip my desires and eating habits had changed so much I actually lost 6 lbs! Then when I got back I went for 40 days straight.

The first 3 or 4 days were hell and if you were not paying attention and looked the other way, I might have bitten your finger off for something to chew on.

For me the fact that I started on Sunday, May 4, 2014 was a HUGE hurdle to jump over right away.  For as long as I can remember Cinco de mayo has been celebrated in my family as a good reason to go out to a Mexican restaurant.  If I could make it without breaking down and going with the family to eat the next day, I could make it through anything baby!

Also, having the initial first three days working instead of over a weekend actually helped quite a bit because I was so busy it took my mind off of eating!

Eventually my body settled in and I began to experience major energy, the best sleep of my life, my mind seemed clearer, my skin was clearing up and I was seeing pounds drop off!  Though the average was about 2 pounds lost per day there were times when I would see as much as 5 pounds in a day.

I was feeling so amazing from the energy boost and great sleep that I actually wanted to get off the couch and exercise. I can’t ever remember a time in my life that I WANTED to exercise but I actually looked forward to it each day.  My juice was so satisfying I was able to go from just walking 20 minutes each day to a more intense work out similar to a P90X.  I love getting on my exercise bike and watching my Mariners play a few innings while I ride a dozen miles!

My Life Today

Long story short I currently weigh 231 pounds and have gone to a size 34 pants and a large shirt!  I no longer take any medications and am healthy!  We are talking over a 100 pounds and a new found health that has extended my life by decades! I now drink mostly juice during the week and eating on the weekends.

You can’t argue with the results of juicing!  Your body has the opportunity to heal while at the same time you are flooding it with all the nutrients it could ever want or need!

The great thing is once you get the idea of a “Diet” out of your head and start treating your body right, you no longer feel like you are missing out on the old garbage you used to intake daily.  A diet causes you to suffer because you are depriving yourself of the foods you love for temporary time until you reach a goal.  It is no wonder why people fail at diets all the time!  Who wants to suffer?

When you make a life change for yourself you will also impact those around you! I can never go back to what I was because people are counting on me and I LOVE THAT!

 

Do you have a Reboot story to share? Tell us here!

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