Ani Phyo’s 15-Day Fat-Blast Review: Phase 3, Day 1

…  in which we finally resume our coverage with Phase 3, Day 1 !  

We’re on Day 8, and by now Ani’s recipes are beginning to look like this could become a second nature.  Suddenly walking by a McDonald’s becomes an intensely unpleasant experience.  The aroma that emanates from the place, that once smelled so good and appetizing, has become — well, we don’t really want to use the word we’re thinking of just before listing a recipe, but it isn’t that great anymore.  And that’s a good thing.

BREAKFAST:  Vanilla-Blueberry Shake

1 cup organic blueberries

2 tablespoons organic hemp protein powder + 1 tablespoon organic white chia

1 cup brewed organic green tea

¼ teaspoon ground vanilla bean or 1 tablespoon alcohol-free vanilla extract

½ cup ice

1 cup filtered water

Drink 1 oz wheatgrass juice before having the shake [or take your high-quality chlorella supplement]

Blend until smooth.  Keeps two days in fridge.

SNACK:  Vanilla-Blueberry Shake or or Red, White, and Blue Berry Salad:

1½ cup fresh organic strawberries, sliced

½ cup fresh organic blueberries

1 tablespoon cacao nibs

2 tsp organic shelled hemp seeds

¼ to teaspoon organic maca powder

Top berries with cacao nibs, hemp seeds, and maca,

Keeps for two days, covered, refrigerated.

LUNCH:  Kreamy Chipotle Salad with Kreamy Chipotle Dressing

3 cups organic romaine and red leaf lettuce, shredded

¼ cup organic cucumber, sliced

3 tablespoons organic red bell pepper, diced

2 tablespoons organic celery, diced

Dressing:

1 cup raw organic cashews, soaked in filtered water for 6 to 8 hours, rinsed well, and drained

1 tablespoon organic miso, unpasteurized, any color

¼ teaspoon chipotle, to taste

½ to ¾ cup filtered water, to desired consistency

1 tablespoon nutritional yeast

Blend until smooth.  Pour as much dressing as desired over greens and toss gently.

Refrigerated, dressing will keep one week.

SNACK:  Vanilla-Blueberry Shake or Kreamy Cucumber Soup:

1½ cups organic romaine lettuce, torn, loosely packed, or your favorite greens

1 cup organic cucumber, chopped

1 teaspoon fresh organic lemon juice

1 tablespoon organic miso, unpasteurized

½ cup organic avocado

1 cup filtered water, as desired

1 teaspoon Nutiva Organic Coconut Oil

pinch black pepper, to taste

⅛ teaspoon chipotle powder, to taste

Blend until smooth.  Enjoy immediately.

DINNER:  Zucchini Noodles with Marinara Sauce  *we’ve been looking forward to this one! can’t wait to make it

This is Ani’s answer to our pasta cravings..  it’s awesome!

Noodles:

1 organic zucchini, cut into 4-inch chunks, about 1 cup or 1 bag of kelp noodles, rinsed and drained well

Ani says: “To make noodles, use a spiralizer to cut zucchini into angel hair noodle strips.  If you don’t have a spiralizer, you can cut long strips shaped like fettuccini noodles instead.  Place noodles into a large mixing bowl.  Or, if using the kelp noodles, pop them into a mixing bowl and rinse very well first, and then drain well before using.”

Sauce:

Ani says: “The lycopene in the tomatoes is great for your brain, and the olive oil is good for your heart.”

1½ cups organic cherry tomatoes

2 teaspoons fresh organic oregano, or 1 teaspoon dry

½ teaspoon fresh organic rosemary, or ¼ teaspoon dry

1 tablespoon organic lemon juice

¼ cup organic cold-pressed hemp oil [or combine equal parts of hemp and organic cold-pressed olive oil]

½ teaspoon sea salt, to taste

½ teaspoon organic garlic, about 1 small clove

Blend until smooth.

Spoon sauce over noodles, and top with basil and rosemary.

SNACK:  Soup, ½ organic avocado, or a small handful of organically grown nuts

Ani’s 15-Day Fat Blast

Best Price $13.99