Scrambled eggs with a side of chard (picked from my garden) sautéed with garlic and pine nuts, two slices of dry grain toast. Not buttering the toast was fine, I think it is just a bad habit to always spread something on our toast. By the time I was done eating I realized that I didn’t really miss the butter.

Raw veggie salad made from left over golden beet and fennel salad (from Whole Foods) mixed with fresh cucumbers, carrots, broccoli, red onions, grapefruit and slivered almonds.

The dressing made from scratch using fresh minced ginger, grapefruit juice, a dab of honey, dijon mustard, rice wine vinegar, olive oil, salt, pepper, cumin, paprika, turmeric, cayenne pepper and fresh italian parsley.

Using the fresh grapefruits I got from Jussi’s place made this really tasty. A raw veggie salad really can be delicious and this one was no exception.

Raw nuts, banana chips, dried apricots, and one tangelo.

Baked salmon with ginger, garlic, lemon and italian parsley in lemon juice and olive oil, a side of steamed asparagus and boiled potato.

The first time I’ve cooked fish for myself at home in ages. Usually I eat all vegetarian diet when cooking at home, however the reset called for salmon so I figured why not treat myself.

10 glasses of water. (120 ounces)

I downloaded the Water Your Body Android app (also available for iOS) on my HTC One phone that helps me keep track of how many glasses I’m drinking. Plus it will remind you to drink water regularly incase you go for an extended period without water.

1 cup of oatmeal with cinnamon cooked in plain flax seed milk with 3/4 cups of blueberries, then 1/2 cup of plain greek yogurt with 1/4 cup of blueberries, both topped off with some toasted almond slivers. I’m a big fan of fresh blueberries so this was exceptionally yummy!

The menu called for greek salad with chicken. I haven’t had chicken in over 20 years and I’m not about to start. I also didn’t have any kalamata olives, but I did have some green olives and feta cheese. So I made a semi-greek salad with veggies, green olives, and feta cheese tossed in a fresh made grapefruit and ginger vinaigrette dressing. Yum!

A few hours after lunch I’m taking this green Alkalinize powder mixed with water. Tastes like grass and seaweed, not too bad. Then for my snack I had a few almonds and a banana.

Brown rice mixed with black beans and corn. I simmered up a can of black beans and tossed in some fresh red onion, jalapeño, corn, garlic, cilantro and spices. Then mixed 1 cup of brown rice with about 3/4 of a cup of the black bean mix, tossed in some more fresh cilantro. Served it an organic yellow corn tortilla as a taco with sliced avocado. On the side a generous serving of fresh steamed kale that was steamed with some garlic and lemon slices. Topped off with toasted pine nuts, salt, pepper, and lemon juice.

I usually pan fry my greens, this was the first time I tried steaming them and they turned out really good. Only for a few minutes and they turned out delicious.

I tend to drink a good amount of water everyday, however I’m finding that now I’m increasing my water intake by 3 to 5 more glasses a day.

This morning’s breakfast was 2 scrambled eggs, 2 slices of dry whole grain toast, half a bag of  baby spinach cooked with some garlic, ginger, and a tiny dash of turmeric, cumin, cayenne pepper, black pepper and salt in lemon juice and water. Also added a sliced pear for my fruit serving.

Today’s lunch was two dishes, the first was green lentils with shredded carrots, red onion, herbs, spices, lime zest, lime juice and sesame oil. Then a raw veggie salad all topped off with toasted sunflower seeds. A delicious combination.

No snack, didn’t feel hungry. Took the Alkalinize a few hours after lunch.

First time making sushi. It turned out ok, but I think next time I’ll make it tighter and wet the rice down a little with some vinegar and water to help it stick together. Still for my first time, it turned out yummy! The recipe called for 1 strip of smoky tempeh, carrots, cucumbers and avocado. I also had some left over cooked asparagus so I added two of them into it along with some sriracha hot sauce for added spice.

Also had a side of cucumber and avocado pickled salad and a bowl of miso soup with tofu, carrots, ginger, and green onions.

As part of the program your supposed to use distilled water. However we’ve been using this Hexagon Alkaline Hydrogen Water filtration system that provides good clean water. I simply fill up a 5 gallon Sparkletts water bottle every few days with water run through the filtration system, at the same time I always add in a big pinch of Himalayan pink salt which helps provide additional minerals.

Anyway, as part of the Ultimate Reset program we have to add a few things to the drinking water. Mineralize which is basically Himalayan pink salt and Oxygenize which is liquid oxygen and minerals. For every 12 ounce glass I add a few dashes of the Mineralize and most the time adding about 5 drops of the Oxygenize, except for the water I drink between lunch and dinner. During that time I take one Alkalinize packet mixed with about 5 ounces of water.

Fruit bowl of 2 cups of fresh fruit. Pineapple, grapefruit, asian pear, and blueberries with half a cup of plain yogurt topped off with some fresh mint and roasted sunflower seeds.  Also a slice of dry whole grain toast.

Tempeh and veggie sushi rolls, just like dinner last night. However this time the sushi turned out better with only the last two kinda falling apart. I still gotta make them tighter. Never the less, it still turned out delicious!

Then today’s menu also called for some lentil lime salad and micro greens salad, but I just combined the two adding raw veggies like celery, carrots, corn, jicama, and herbs to the lentils with spices, lime zest, juice, and sesame oil. It was a good filling lunch.

Almonds, dried apricots, and an apple.

Stir fry veggies with quinoa. The one thing I noticed that most of these recipes don’t call for is ginger, garlic, or chili peppers. A few key items that not only provide tremendous health benefit but also a ton of delicious flavor to food. So on many of the dishes I usually add in a clove of garlic and/or some fresh minced ginger. Plus I tend to enjoy spicy foods, so I add in fresh chopped chili peppers grown from my garden to both the stir fry and salad tonight.

I’ve always wanted to start using quinoa in my food. One of my favorite restaurants, Thomas Hill Organics in Paso Robles usually serves quinoa tossed with their side salad and its fantastic. Maybe this will help get me on a quinoa kick. The salad for dinner called for cucumber and tomato salad, but with more Mediterranean flavors using balsamic vinegar and basil. I thought that would not go so well with the stir fried veggies, so instead I used ginger, lime, mirin, and rice wine vinegar for the dressing. Overall delicious dinner.

Oatmeal with 3/4 cup of blueberries and walnuts.

Today’s lunch was refreshing. Quinoa salad with cucumbers, tomatoes, olives, and herbs toss with a little lemon juice. Then a side serving of raw carrots, red bell peppers and cherry tomatoes with a serving of homemade hummus.

I need to remember that eating raw veggies and fruit as a meal makes you feel much better. I felt really good the rest of the afternoon, alert and focused with good energy.

For the hummus, I decided to make it from scratch using canned chickpeas (garbonzo beans) and northern white beans. It was easy to make, using the beans and mixing them together with some tahini, lemon zest, lemon juice, garlic cloves, a handful of fresh italian parsley, chili peppers from the garden, cumin, salt, pepper, and olive oil in a food processor.

No snack during the day, but I did have a delicious farmers market peach about an hour after dinner.

Stir fry veggies but with brown rice tonight. Most the veggies were fresh from the farmers market this morning. Brocoli, carrots, green beans, yellow squash, and thai basil, only mushroom and onions were not. This time I cooked them less than the other night, quicker on a higher heat to keep them nice and crispy. Still added ginger, garlic and chili peppers, essential spices for good flavor.

13 glasses of water. (156 ounces)

As part of the program  take Optimize a half an hour before every meal, two pills, three times a day. The label says it promotes healthy metabolism and effective body functions.

Baked tempeh with steamed coconut kale and avocado with a slice of whole grain toast (not pictured). I’ve been a vegetarian for 20 years now and I’ve had tempeh before, but rarely have I cooked with it. I don’t know why, probably just not thinking of good recipes for it. This recipe called to marinate it for an hour and then bake it, which turned out really good. Going forward I’m going to begin including tempeh in my meals more often.

Green salad with raw veggies and fresh herbs tossed in a ginger grapefruit vinaigrette. Delicious. The menu also called for a side of quinoa salad, so I used some of the left over lentil salad and some quinoa and mixed it together.

No snack. All of the days meals ran a bit later than usual.

Tonights dinner was refreshing. First was roasted root vegetables of yam (sweet potato), beet, carrot, and red onion tossed in olive oil with salt, pepper and fresh picked rosemary, thyme, and sage from the garden. Then roasted in the oven for about 45 minutes. This turned out really good.

On the side some toasted millet, or couscous, which I had made last week. Just heated up and topped with fresh italian parsley.

Then the real surprise was a cashew and zucchini soup. So simple, yet so yummy.  Soak 1/4 cup of cashews for about an hour in water, then drain. Steam 1 medium zucchini, then toss into a blender with a handful of fresh herbs, I used cilantro and thai basil, add salt, pepper, and broth or water. I used broth. Blend until smooth adding more liquid as needed until the right consistency. Top of fresh herbs and a few crushed cashews. Really refreshing and yummy!

13 glasses of water. (156 ounces)

Oatmeal with blueberries and walnuts, but this time the menu called for 1 tablespoon of ground flaxseed. Plus 1/2 cup of plain yogurt with fresh strawberries. I also added 1 tablespoon of the ground flaxseed to the yogurt. Delicious!

Lunch menu called for zucchini cashew soup with micro-green salad. This time for the soup I added a small chunk of ginger and garlic to the soup for a little more kick. The salad was raw veggies and grapefruits tossed in a ginger grapefruit vinaigrette. Yummy and a filling, I think I made too much salad.

Delicious organic peach from the farmer market.

The dinner menu called for the rest of the tempeh that was marinating since yesterday along with a side of veggies (asparagus and mushrooms) and rice. I didn’t feel like making another batch of rice since I had a serving of couscous left over, so I used that instead. Topped with toasted black sesame seeds and thai basil. Yummy and filling!

13 glasses of water. (156 ounces)