Day 4 was harder for me than the other days. I felt very tired from the moment I woke up. The morning started with a small handful of nuts and a green smoothie made with spinach, apple, kiwi, banana, lime, mixed berries and flax seed.
Mark took most of the leftovers from last night and a bunch of fresh fruits and veggies for his lunch. I wasn't hungry until about 11:30. I ate the leftover sweet potato and carrot "fries" that I hadn't sent in Mark's lunch. Then I fixed a salad with lots of romaine, about 8 strawberries, 1/2 avocado and a little vidalia onion dressing.
I went on back to back walks with Andrew and Summer in the afternoon. I wanted to do the walk together, but Andrew wanted some one-on-one time to talk. It was good because I had time to visit with both of them. The bad thing was that I still felt so tired.
For dinner I felt like crash potatoes. Potatoes weren't on the Reboot bad list. The only thing the program said was that sweet potatoes were preferred over regular potatoes and that a little olive oil was ok. I put my justification into full speed ahead and started the potatoes.
Ingredients- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
I also made the garam masala collard greens. They ended up having more oil in them than the crash potatoes! They were also nasty. I guess I'm just not a collard greens person, but they were way too tough and bitter for my taste. I prefer kale. Mark and I choked some of them down, but Dad and Andrew wouldn't try them. None of my pictures turned out. That's fine because I don't want to be reminded of them ever again.
The dinner didn't seem full enough so I made another strawberry/avocado salad like I'd had for lunch. I only had half an avocado left so I also added a cucumber.
I was in charge of our church's Young Women's activity at 7pm. I really wanted to change the activity to who could take the longest nap. No rest for the Rebooters, though. I spent nearly 2 hours with 15 chatty 12-16 year old girls making duct tape wallets.
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