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Ultimate Reset Day 1

How honest should I be? I mean I’m only on day 1 of the Ultimate Reset. Should I share my experience thus far, or hold off and gain some perspective? Nah. I’m not a perspective taking type of lady. I’m going to tell it just like it is! My motivation to lose weight, get healthier in general and gain more control over my chronic urticaria (hives) is just enough to keep me going right now.

Today SUCKS! DAY 1 is AWFUL! Let me tell you all about it. Yesterday was my first day as an employee of the YMCA, teaching mindfulness at my daughter’s school. I volunteered and did it last year for free so getting a great check to do it now is fab! Anywho, I went in and did my 8-3. Being a devoted mom I let Miss M go to afterschool and came back to get her. She begged to stay for a program they were having so that meant I didn’t leave the school until 7 pm last night. I was exhausted when I got home. EXHAUSTED. Way too tired to do the prep work for today…You see where this is heading don’t you?

4 am this morning, I’m up and in the shower because I have to make Quinoa salad. O_o I know quinoa and kale are the darlings of everyone who ever heard the word healthy right now, but I hate both. Yet I made it this morning to stick with the Ultimate Reset. It was not too bad since it was somewhat warm. I actually liked it! Therefore, I was anticipating a good, HUGE lunch. The recipe was enough to feed 3 people, I thought. *Side note: My acupuncturist has banned cold foods, cold liquids, and raw veggies so I couldn’t have the huge salad that was actually on the menu for lunch on Day 1* I took the quinoa to school put it in the fridge and forgot about it until I tried to eat at 12:30. I was eating very late as it was, because I forgot to take the supplements and I had to wait 30 minutes after taking them to eat. I would swear it was a comedy of errors except I was SO not laughing. I picked at the freezing cold, nasty, quinoa and could not stomach it. I forced down less than ½ a cup and was DONE. But it looks delicious doesn’t it?!?!


Beginnings Are Tough

Here I am at 5:00 pm on Wednesday, January 30, 2013, writing a blog post so I don’t go stick my face in the peanut butter jar. LOL I am going to have a snack of peanut butter and celery. It is Reset approved. I posted my unhappy state in my challenge group and one of the amazing participants who dove in early and has finished, advised that my frustration and hunger will die down in a couple of days. I read all the warnings in the Reset guide that I might be emotional, cold and hungry, but I just figured it wouldn’t be me. Lemme tell you, I’m unstable, shivering and starving. So I guess it’s kind of isn’t me, I’m WAY past whatever they were describing. I’m also sticking with it. I’m committed to myself and this cleanse.

When everything is said and done, I am sharing this for those who will go through the Reset without the support of a challenge group.

Day 1 can be a beast.

The beginning is always the toughest. Do not let it throw you.

Stay strong and earn the fabulous results that will be yours in the end.

If you need some support on your health and wellness journey, use the contact form or connect with me on FB. I’d be thrilled to help you out.

Best to you Darlings!

Ana María

Low Carb Caramelized Onion and Mushroom soup

It has been in the teens this week in NYC and I am so NOT built for the freezing cold weather. Not to mention Mother Nature was doing her thing with me and I just wanted warm comfort foods and a comforter. I think I need to do a post on how PMS and cravings can destroy any motivation to lose weight or keep active. But it’s been a bit more than motivation that’s been keeping me going lately, it’s a habit now! This is one habit I’m not trying to break!! Yesterday I peeled myself off the couch and away from my tea to look up some great French Onion Soup recipes. I found some good ones, but I remembered I had some fabulous mushrooms that needed to be used before I start the Ultimate Reset on the 30th. My search continued and I found a delicious sounding caramelized onion and mushroom recipe that was not too carb friendly so I modified it and dare I say, this is SCRUMPTIOUS!!!

Note: It takes a long time to cook. Low heat is key to getting the sugar out of the onions and letting the flavors develop. It‘s not labor intensive, but it is a long process. It’s great for the weekend when you’ll be in the house chillaxing. LOL

Low Carb Caramelized Onion and Mushroom Soup Recipe


3 Tbs. coconut oil

1 lb. yellow onions, thinly sliced

1 celery stalk, thinly sliced

2 garlic cloves, crushed

4oz oyster mushrooms, brushed clean and thinly sliced

4 oz. Shiitake mushrooms, thinly sliced

1 bay leaf

2 cups low-sodium chicken stock

4 cups French Onion soup stock

Salt and freshly ground pepper, to taste

2 Tbs. chopped fresh flat-leaf parsley

1 tsp. fresh lemon juice

6 oz. Gruyère cheese (Or Mozzarella or whatever you love melted), shredded


In a 5 1/2-quart Dutch oven over medium heat, warm the coconut oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 30 to 45 minutes. They will keep caramelizing with the remaining steps.

Add the celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the mushrooms and cook until soft and the liquid evaporates, about 15 minutes. Add the bay leaf and stock, increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes. Season the soup with salt and pepper. Remove the bay leaf and discard.

Working in batches, puree the soup in a blender until smooth. Or do as I did and use your immersion blender and blend right on the stove. Add 1 Tbs. of the parsley, the lemon juice and stir to combine.

Preheat a broiler.

Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with a sprinkle of about 1/4 cup cheese. Broil until the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.

¡Buen Provecho!


Ana María

Healthy Start Morning Tea

As I’ve mentioned 2.5 million times, I am weaning myself off coffee in preparation for starting the Ultimate Reset on the 30th. Additionally my acupuncturist recommended that I drink ginger tea in the morning to support my digestion. Ginger is every kind of awesome as an immune booster and cancer fighter. My addition of cinnamon is a strategic move. Controlling blood sugar is key to appetite control and controlling Type 2 Diabetes. Cinnamon reduces blood sugar levels!! Ginger-Cinnamon tea is a cup of everything great! I shared a pic this morning and people were interested in the recipe, so here it is, along with some additional info on WHY you should drink it. 🙂 

Ginger –Cinnamon Wake Me Up Tea

3 inch piece of fresh ginger cut into medium sized chunks

1 stick of cinnamon

Peel ginger and cut into ½ -1 inch chunks. Place in a saucepan with the cinnamon stick and 3-4 cups of water. Boil for 15-20 minutes. Serve in a HUGE mug and ENJOY!

If you’d like a some sweetness go for agave or raw honey.

FYI, I refill the pot with water all morning long.


Ana María







Lemongrass Slow Cooker Chicken

While yummy food supports your motivation to lose weight, the time consuming cooking can put a real damper on it. The crock pot is the answer to a busy lady’s prayer! My little person LOVED it. Honestly, I was more in love with the ton of oyster mushrooms I put in it! I went WAY over what the basic recipe calls for and I’m glad I did. They stay so firm and yummy in the slow cooker, which it quite amazing. Many veggies turn to pure mush!

Lemongrass Slow Cooker Chicken Recipe


2 1/2 to 3 lb whole chicken, cleaned and patted dry

6-8 six inch pieces of lemon grass stalk (trimmed and broken to release flavor)

1 cup lite coconut milk

2 T. fresh grated garlic

1 T. grated fresh ginger

1 small yellow onion, minced fine

½ cup fresh chopped coriander

2 tsp red chili pepper flakes

½ cup thinly sliced carrots

¼ cup of each thinly sliced red and green bell peppers

1 cup thinly sliced fresh mushrooms of choice
Insert 3 lemongrass pieces inside of chicken cavity then put whole chicken into crock pot.

Add vegetables and remaining lemongrass around the chicken.

In a mixing bowl add, coconut milk, stir in ginger, garlic, onion and chili flakes. Pour mixture over chicken and vegetables, cover with lid.

Cook at a low heat for 6-8 hours (time is approximate).

Test to see if chicken falls off the bone, if so, it’s ready.

Before serving, discard lemongrass.
Serve with a side green salad.


¡Buen Provecho!


~Ana María

The picture just can’t capture the aroma and yum factor! 😉

Roasted Sweet Pepper with Basil Feta

This was my mid-morning snack on day 9 of Phase 1. Low carb, low fat and high in taste. It takes a while to bake so it’s definitely something you want to prepare before you are hungry. I’d even say it’s a good portable morning snack. Pop it in the toaster oven or regular oven when you are getting ready for work and throw it in a Tupperware dish to be reheated at work. Perfect for the busy lady on the go! If food like this isn’t motivation to lose weight, I don’t know what is!

Roasted Sweet Pepper with Basil Feta Recipe

1 -Medium Orange or Yellow Pepper

1 oz – Low fat Feta Cheese

3-5 Basil leaves

Fresh ground black pepper

Preheat oven to 375 degrees. Cut pepper in half and discard seeds. Roll basil leaves together and slice into small ribbons. Then cut again to desired size. Add basil, cheese and pepper to a small mixing bowl and use a fork to break the crumbles up and mix well. Spoon basil-cheese mixture into peppers. Bake on cookie sheet for 30-40 minutes.

¡Buen Provecho!

I hope you enjoy this snack! Please take a moment to subscribe to the site so you can be notified of all the delicious dishes to come!

~Ana Maria


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