Reboot Day 5

I woke up this morning with more energy than yesterday. Mark and I shared a kale, papaya, mango, granny smith apple, pineapple, banana, lime smoothie. It was very green.

I usually end up drinking 3 cups in the morning and Mark usually has 4. Mark doesn't drink his with nuts, but I had my usual small handful. By a small hand full I mean about 2-3 pecans, 4 almonds and 1-2 hazelnuts.

After breakfast we discussed whether we'd end our reboot at day 5 or continue. This morning I had lost 7 pounds and Mark had lost 4 pounds. Mark said he wanted to continue. I was relieved because I really wanted to continue too and it would have been harder to keep doing this on my own.

Mid-morning I made a juice of 1 beet, 2 carrots, a granny smith apple and a small piece of fresh ginger. This is one of my favorite fresh juices.

For lunch I made the guacamole with one avocado and the fresh salsa. I ate both with carrot, jicama, cucumber, and yellow pepper sticks. Very delicious! It was after 2pm when I got home from shopping and was able to eat. I was so excited to eat that I forgot to take pictures.

For dinner we had watermelon, a green salad, and Healthy Girl's soup. When Mark saw the soup he said "Not another green smoothie!" When I looked at it he was right. It was almost the same color of green as our smoothie this morning!

Healthy Girl's Energy Soup
1 very large yellow onion, chopped
4 cloves if garlic, smashed
vegetable broth for sauteing
8 cups vegetable broth (2 boxes)
6 medium sized zucchini, cut into cubes
1 package mushrooms, cut into chunks if mushrooms are large
3 big handfuls kale, washed and rough chopped
1 bag fresh spinach or 3 big handfuls fresh spinach
Salt and pepper to taste
Other seasoning to taste
12 ounces frozen butternut squash, defrosted

Saute the onion over medium heat in a large soup pot in a few tablespoons of vegetable broth, until translucent and slightly soft. Add more broth as necessary to prevent burning. Add garlic and saute for a few more minutes.

Add the 8 cups of broth, zucchini, and mushrooms. Bring to a boil and then turn down to a simmer. Simmer for about 20 minutes or zucchini are soft.

Stir in kale and let it wilt. When kale is wilted, stir in fresh spinach, it will wilt immediately.

Using a hand (immersion) blender, puree the onion-garlic-zucchini-mushroom-spinach mixture until soup reaches your desired consistency. Some will like it completely smooth, others will like to puree about 50% and leave a lot of chunks and texture. It is delicious both ways!

Add the defrosted butternut squash and stir until squash is incorporated. Season with salt and pepper and ANY other seasonings you like, to taste. (I use a Southwest spice blend and you can use whatever spice blend you like, there are so many on the market.)