Coach Debbie’s Ultimate Reset Day 3

Coach Debbie’s Ultimate Reset Day 3

Aug 4, 2012

Day 3 of the Ultimate Reset and it was a good one. Still have tons of energy and think the food is pretty good. I had a Job interview this morning so I had to be out of the house at 7am which meant an early wake up call but I woke up feeling rested and did not experience many negative headaches or grouchiness that some have experienced between days 3-5. I packed lunch to eat after my interview and then there was the dreaded Alkanize Shot which I pulled over to the side of the road to take (Blah)! Dinner was awesome I felt like a gourmet Asian Chef and I really enjoyed it. Check out the menu below for more details!

Biggest Tips for Day 3: Make Breakfast into a Sandwich, Make the Lime Lentil Salad the night before as well as whatever dressing you want for your Micro-Green Salad, and make sure for dinner you allow enough time and start with the Japanese Cucumber Salad as it marinades for 1hr!

Breakfast: Same Day 1 Breakfast except I traded Kale for Spinach

2 slices whole-grain toast
2 scrambled eggs (use ½ teaspoon of olive oil)

Nothing special about this breakfast, it’s  something I would normally eat, but today I used the spinach and mixed it into the eggs. Still ate it as a sandwich and it was pretty good! (Not a very pretty pic though, sorry about that!)

Lunch: Lentil Lime Salad and Microgreen Salad w/ Dressing 

Lentil-Lime Salad

1 cup cooked green lentils
½ cup grated raw carrot
¼ cup finely chopped fresh cilantro leaves
1½ tsp. sesame oil (or more, to taste)
2 Tbsp. fresh lime juice (or more, to taste)
Bragg® Liquid Aminos or Himalayan salt (to taste)
¼ tsp. ground cumin (or more, to taste)
Herbal seasoning (to taste; optional)

Directions: Cook lentils until tender, but don’t overcook. (Or use low-sodium canned lentils.) Add carrots and stir. Stir oil, lime juice, salt, and spices together in a small bowl, then gently stir into the lentil mixture. Let sit, covered, in refrigerator for 2 hours. Adjust seasonings if needed. Even better the next day! Serves 1.

I’m not a huge fan of the Lime Lentil Salad. It wasn’t bad but I don’t like beans so to me they were very bean like. I tried to cook them on the lower end at 20mins but I think I’d cook them even less next time so they’d be more firm. I also marinated it longer than recommended. I was packing for the weekend so I made this salad Wednesday Night and didn’t eat it until Friday, but other than the consistency the flavor was good. I also had a Microgreen salad with my favorite Creamy Garlic Dressing. Again it’s a lot of food to eat in 1 setting.

Dinner:Nori Rolls with Tempeh and Veggies, Japanese Cucumber Salad, and Miso Soup

Nori Roll with Tempeh and Veggies

½ to 1 tsp. olive oil
1 strip smoky tempeh strips (Lightlife® brand preferred, or use baked tempeh)
1 sheet nori seaweed (plus a few extra in case you tear it)
⅓ cup cooked brown rice
¼ avocado, sliced
¼ carrot, cut into thin matchsticks
¼ cucumber, cut into thin strips
Nori gomasio (to taste)
Directions: Heat oil and fry tempeh strips until crisp. Put nori sheet on cutting board. Place rice on nori and spread to cover half the sheet lengthwise. Place tempeh, avocado, carrot, and cucumber on rice, then sprinkle with gomasio. Roll up from bottom, being careful not to tear nori. Wet far end of nori to seal. Serves 1.Loved Dinner Tonight it was so much fun to be able to make some complex Asian items. I Loved the Tempeh Rolls and believe me I was very skeptical about the Tempeh but it cooked in the skillet much like bacon and added great flavor to the roll. The Japanese Cucumber Salad was like an appetizer I often receive in the Sushi Restaurants I go sit it was pretty good. My least favorite item was the Miso Soup but it was pretty easy to make so maybe with a little tweaking here or there I can make it taste more to my liking. The dried wakame seaweed was hard to find I found it in a specialty Asian Market but it can also be order online. It’s very weird looking almost black and shriveled then you soak it and it comes to life. Ultimate Reset Tip: Make Japanese Cucumber Salad First as it takes 1 hr to marinade in the refrigerator before you can eat it so do that first and then get all the other stuff going.

Japanese Cucumber Salad

4 tsp. dried wakame seaweed
4 tsp. rice vinegar
½ to 1 tsp. mirin (Japanese cooking wine be sure to get a brand without corn syrup, like Eden®)
1 Tbsp. lime juice (or more, to taste)
Himalayan salt and/or Bragg® Liquid Aminos (to taste)
1 Japanese cucumber, partially peeled and cut in half-moon slices
1 Tbsp. toasted sesame seeds
Avocado chunks (optional) {There is Nothing Optional about Avocado it made this dish}

Directions: Soak wakame in cool water for 5 minutes; drain well. Stir together vinegar, wine, lime juice, and salt or aminos. Toss gently with cucumber, seaweed, sesame seeds, and avocado (optional). Let marinate in refrigerator for 1 hour or more. Serves 1.

Miso Soup


2 cups + 2 to 3 Tbsp. water
2 Tbsp. dried wakame seaweed
1 green onion, sliced thinly
1 Tbsp. miso paste (any variety, but make sure it contains no MSG)

Directions: Bring 2 cups water to a boil, then remove from heat. In small dish, mix miso paste with remaining water to make a thin paste. Add to boiled water. Stir in seaweed and green onion. Let sit for a few moments, stir, and serve hot. (Never boil miso.) Serves 1.

Day 3 was pretty good we were on the road early this morning so I ate breakfast earlier than usual and packed my lunch to go, but I got to have a lot of fun making dinner tonight so overall I enjoyed the day. Check out the video for more details and email me with questions at