Reboot Kick Off - Unbeatable.

I decided to try the 3-Day Reboot, drinking only fruits and vegetables in order to begin my New Year's resolution of increasing healthy habits and healthy eating.

Using the Reboot with Joe's Juice Diet, I followed the Reboot Daily Guide.  I normally have a hot cup of lemon water (hot water with a fresh lemon wedge) first thing in the morning.  This is a habit that I will continue, for now.

For (Day 1) Breakfast, I chose the Un-Beet-Able Juice using beets, carrots, apples, kale leaves and fresh root ginger.  Not bad.  Good actually.  Both fresh and filling.

You will need a juicer.  Prep all the veggies and fruits by rinsing, drying and peeling certain items (root ginger).  I did not peel the carrots, apples or beets.  I did cut off the ends of the carrots & beets and core the apple.  Cutting the last two items into pieces, so they fit in the juicer opening.

WHAT YOU WILL NEED:
(For 2 Servings)
2 beets
6 carrots
2 apples
15 kale leaves
2 inch pieces of fresh root ginger

LET'S BEGIN:
Make sure the safely latch is in place on the juicer.  Start the juicer.  Place prepared vegetables & fruits in the juicer, alternating each until all pieces have been juiced.  Keep an eye that the discard compartment does not get too full.  Turn off the juicer when emptying the discard compartment.  Also, keep an eye that the juice compartment does not get too full...

Cheers!  To a healthier Life!!!

(For a Single Serving)  Use:
1 beet
3 carrots
1 apple
7-8 kale leaves
1 inch piece of fresh root ginger

Coconut Flour Lemon Pound Cake

I found this amazing recipe on Pinterest.  It is both a Gluten Fee, and Sugar Free cake, but it really tastes amazing!  My husband and my children loved it.  I think I will add a little lemon glaze drizzle on the top - because I like lemon, and I like sweet.  And lemon pound cake and glaze just seem to go hand in hand.

WHAT YOU WILL NEED:

6 (yes, six!) eggs
1/2 cup avocado oil or 1/2 cup melted coconut oil
1/4 cup raw honey
1/4 tsp. salt
3/4 cup coconut flour
1/4 - 1/2 cup water
1 Tbs. lemon zest (don't skimp)
3 tsp. vanilla
1 pinch nutmeg

LET'S BEGIN:

Preheat your oven to 350 degrees.

In a large bowl, beat the eggs.

Add all remaining ingredients and mix together - start with 1/4 cup of water, slowly adding as the batter takes shape.  I used the entire 1/2 cup and came to the consistency of (canned) pumpkin puree.

Line an 8-inch loaf pan (I only had a 9-inch available) and smooth the top with a spatula.

Bake for 45 minutes or until toothpick comes out clean.

Cool for at least 20 minutes.  Add lemon glaze to each slice, rather than on top of the entire cake.

This pairs well with jam, honey or fresh fruit.  You can also add 1/2 cup chopped pecans to the recipe before baking, of course.