The P.I.N.K Method No Drama Survival Kit

Recipes and user-based strategies to help you start and

stay on the The P.I.N.K Method diet with NO DRAMA

and all the support you need.

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This is a community based resource guide voluntarily developed by women on

the diet for the purpose of supporting one another.

This guide is not to be viewed as a replacement for the actual P.I.N.K Method

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Introduction

This is a quick and easy reference for surviving the P.I.N.K Method reset phase in a no drama

way. No drama doesn’t mean easy. It means that the excuses are kept at bay and we approach

the diet in a way that adds value in a supportive kind of way.

Table of Contents Introduction .................................................................................................................... 3

RECIPES .......................................................................................................................... 4

Baked Veggie Chips ...................................................................................................... 4

Turkey Burger Meatloaf................................................................................................. 4

Unfried Rice .................................................................................................................... 5

Hummus .......................................................................................................................... 5

Salad Dressing ............................................................................................................... 6

Homemade Salsa ........................................................................................................... 6

Brussel Sprouts and Baby Carrots ............................................................................. 7

Salsa Pork Chops .......................................................................................................... 8

Salsa Burgers ................................................................................................................. 9

Stop the Cravings Soup ................................................................................................ 9

Reset-ucinni - Amazing I know ................................................................................. 10

Eggplant Fettuchine or Lasagna ............................................................................... 10

Lentil Soup .................................................................................................................... 11

Chicken or Turkey Chili............................................................................................... 12

NO DRAMA SNACKS ............................................................................................................ 13

Workable Water Tips ........................................................................................................... 34

Additional Pink Resources and Links: ................................................................................... 35

P.I.N.K Method Blogger Community .................................................................................... 35

RECIPES

Baked Veggie Chips

This is Cynthia's recipe from when she was on The Talk (CBS) the other day. For Reset

you can only do beets, parsnips and carrots. Save the others for when you are on

Primary.

Ingredients:

2 cups veggies (can use beets, parsnips, sweet potatoes, russet potatoes, squash,

carrots, etc. or mix and match!), washed and thinly sliced

1 Tbsp extra virgin olive oil

Celtic sea salt, to taste

Directions:

Preheat oven to 325 degrees.

Place veggies in bowl and pour extra virgin olive oil on top. Mix until veggies are well

coated.

Sprinkle lightly with Celtic sea salt.

Arrange slices in a single layer on baking sheet and bake until crispy and slightly brown

on edges

Turkey Burger Meatloaf

2.5 pnds of ground turkey meat ( I used 5 because i also made a meatloaf)

1 orange bell pepper

1 red bell pepper

1 yellow bell pepper

1/2 large white onion.

garlic crushed

paprika sprinkles

sea salt

I take all veggies and use a food processor and blend them till they look like baby

food/so really thin

easy easy easy throw them in with the ground turkey meat (i get 99% fat free)

mix them up (I use my hands) add spices

oven 350

glass pan gentle sprayed and then wiped with a paper towel

make little turkey burgers/size of palm/fit in your palm

put them in the pan and place foil over those tastey babies!

cook them for about 30 min depends on oven you want to make sure they are cooked in

the middle

when they are done any and i mean any oil in the pan dump that crap out!

enjoy your turkey burger on a bed of cooked kale or spinach

ooooorrr wrap them up in cabbage uncooked

Unfried Rice

By Cara Melvard-Manthey

I didn't make this yet as I am on reset and not eating rice (can't give up my

protein) Stole it from another site! Enjoy and tell me if you make it!

"Unfried Rice" Cook brown rice and set aside.

Cook whatever kind of veggies you like in about 2 tsp of oil (I used onions, garlic,

shredded carrots, and nappa cabbage).

Add some soy sauce or braggs liquid aminos, about 1 -2 tbsp.

Thaw either some edamame or frozen peas. ...

If you’re on reset the plant based version says you can have 1/2 cup of brown rice, but

everyone has to decide if they want to do this.

I had rice a few times on reset and was fine. Reset, don't add the edamame or frozen

peas, just do 1/2 cup of rice and some of the veggies. If you’re on primary for lunch do

the same as reset or for dinner you can have 1/2 cup brown rice, 1/2 cup edamame or

peas and add some of the veggies. I just put the brown rice in the bowl first, added the

veggies and added the edamame.

Hummus

By Ash Pink

MY BEST HUMMUS cant take credit comes from kenny vs spenny a show my boys use

to watch

3tbs fresh lemon juice

1/4 c water

1 tsp ground corriander

1 tsp cumin ground

1 tbs good olive oil

dash sea salt , freshly ground black pepper

2-4 cloves garlic use 4 if u love garlic

1 can 19oz (540mls ) chick peas rinse well and drain

1/4 c tahini

put all in food processor .. blend well.. add a tad more water if too thick taste adjust

seasonings .. this is the BEST i take it to parties.. pot lucks and everyone asks me for

this recipe..

to serve.. spread on a plate making an edge can drizzle with olive oil.. sprinkle with

paprika .. some fesh chopped parsley .. make it appealing to the eye .. use ur

imagination .. enjoy

Salad Dressing

Salad dressing recipe...

1 tsp of dijon mustard

1 tbl of extra virgin olive oil

1 tbl of dried dill weed

4 tbl of water

mix and serve with your favorite salad

Homemade Salsa

By Ash Pink

Here is my salsa recipe.....and it's RESET ready!!!!

Homemade Salsa

4 cups diced tomatoes, any kind (or 1 can 28 oz Diced tomatoes)

1 bunch Cilantro, de-stemmed/leaves only

2 bunches green onions/scallions. I use only the white bulb part and save the scallion

part for other recipes

1 jalapeno with as little seeds as possible, unless you like it hot hot!

5-6 yellow hot chillis....sometimes I cannot find these fresh and have to buy them in a jar

2 cloves garlic

the juice of 1 lime

1 tsp salt (or more to taste)

garlic salt to taste

Process all in a food processor except the green onions ( I use my Ninja). Add the

green onions in by hand at the end as it gives a little texture to the salsa. Try to pulse it

slowly or you will get a "soupier" mixture. Still yummy, but less chunky. Use as a

dressing or a dip to "flavor-up" your life!!!!!!!!! I'm gonna try adding 1 cup diced yellow

onions next time I make it:-) Enjoy!

Brussel Sprouts and Baby Carrots

Contributed by: Josh Capon

Dress up your dinner with this side dish.

ingredients

• Brussels Sprouts

• Baby Carrots (Stems On)

• 1 Red Onion

• Fresh Thyme

• Salt and pepper to taste

• 1 tablespoon olive oil

kitchenware

• 9x13 pan/ sheet

• Chef's Knife

• Cutting Board

• Measuring Spoons

• Peeler

steps

ingredients per step

instructions

• Brussels Sprouts Clean and shave the Brussels sprouts

• Baby Carrots (Stems On) Peel the baby carrots and leave stem intact

• Salt and pepper to taste

•1 Red Onion Season the baby carrots with salt and pepper and toss with the shaved

red onion and roast in a 350 degree F oven for 10-12 minutes till tender.

• Fresh Thyme

1 tablespoon olive oil In a hot saute pan, add 31tbsp of olive oil and caramelize the

Brussel sprouts, add the carrots and finish with salt and pepper and freshly picked

thyme.

Salsa Pork Chops

By Ash Pink

4 pork chops 1 1/2 cups salsa Directions: 1 Season chops w/salt and pepper. 2 Brown chops on one side in non-stick skillet. 3 Turn chops and add salsa to skillet. 4 Bring to a boil, lower heat, cover and simmer for 8 minute

think this could be easily adapted and these are totally GOOD AND EASY TO MAKE..

from my brother . could just omit sour cream..maybe use a little greek yogurt.. and

whole wheat flour.. prep time 10 mins cook time 7 mins

1 can 15-190z black beans rinse , drain

2 Tbs mayonnaise use low fat..

1/4 c chopped fresh cilantro casbra

1Tbs bread crumbs

1/2 tsp ground cumin

pinch oregano

1/4 tsp hot sauce

2Tbs olive oil

2Tbs flour

salsa and sour cream to serve optional

in a large bowl mash beans using a potato masher , leave a little chunky .. add mayo

cilantro and bread crumbs , spices and hot sauce mix gently

with slightly floured hands shape into 3 patties like hamburgers..

in a 10 inch skillet heat oil dust patties with flour lightly .. cook patties till crusty and

browned aprox 3 mins per side..

serve with salsa and sour cream .. or a just a good salad on the side these are really

really good .. esp with salsa. room temp not cold salsa

Salsa Burgers

By Ash Pink

think this could be easily adapted and these are totally GOOD AND EASY TO MAKE..

from my brother .could just omit sour cream..maybe use a little greek yogurt.. and whole

wheat flour.. prep time 10 mins cook time 7 mins

1 can 15-190z black beans rinse , drain

2 Tbs mayonnaise use low fat..

1/4 c chopped fresh cilantro casbra

1Tbs bread crumbs

1/2 tsp ground cumin

pinch oregano

1/4 tsp hot sauce

2Tbs olive oil

2Tbs flour

salsa and sour cream to serve optional

in a large bowl mash beans using a potato masher , leave a little chunky .. add mayo

cilantro and bread crumbs , spices and hot sauce mix gently

with slightly floured hands shape into 3 patties like hambergers..

in a 10 inch skillet heat oil dust patties with flour lightly .. cook patties till crusy and

browned aprox 3 mins per side..

serve with salsa and sour cream .. or a just a good salad on the side these are really

really good .. esp with salsa. room temp not cold salsa

Stop the Cravings Soup

By Ash Pink

Here’s one diet secret that will help curb your appetite so you won’t crave those extra

calories. Soup is a great low-calorie way to fill up so you don’t overeat. A study showed

that people who started meals with soup ate 30% less food. Start your meals off right

with this tasty Weight Watchers soup that is high in fiber and low in points!

Added to Recipes on Thu 11/03/2011

Ingredients

Makes 6 servings

1/2 cup carrots, sliced

1/4 cup onions, diced

2 garlic cloves, minced

3 cups fat-free beef, chicken or vegetable broth (make your own)

1 cup green cabbage, diced

1 cup spinach, chopped

1 tbsp tomato paste

1/2 tsp dried basil

1/4 tsp dried oregano

1/4 tsp salt

1 cup zucchini, diced

Directions

Spray a large saucepan with nonstick cooking spray, and heat.

Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5

minutes, until softened.

Add broth, cabbage, spinach, tomato paste, basil, oregano and salt. Bring saucepan to

a boil.

Reduce heat, and simmer, covered, for 15 minutes. Stir in zucchini, and cook 3-4

minutes.

Reset-ucinni - Amazing I know

Eggplant Fettuchine or Lasagna

Eat it and Kiss your pasta craving goodbye !!

Prepare the non pasta pasta!!!

- 1 Eggplant - peeled and sliced.

1/4 inch slices.

(Lasagna lengthways- Fettuchine, slice each slice again lengthways to create

Fettuchine ribbons - thinly slice)

- Arrange on baking sheets with room between each piece.

- Sprinkle dried Basil and Oregano over the pieces.

- Spray with Olive oil or Vegetable oil spray

- Broil - Top oven rack..use a spachula or tongs to move then gently, then turn over 4

minutes each side. They will slightly brown on edges. Time couldvary, watch closely

after this time if you think you need more..

Can be made a few hours before the sauce.

- 4 Fresh Mushroom - button

- 1 large can of whole tomatoes and juice

- 1 cup tomato sauce

- 1/2 green pepper - chopped

- 1/2 large onion - chopped

- 1/2 C fat free cottage cheese

- 3 cloves of Fresh garlic - chopped fine or to taste.

Basil and Oregano to taste..1/2 tsp each is approximate.

In a heavy skillet- not stick, with NO oil

saute onions and garlic for a few minutes, add green peppe whole canned

tomatoes, (you can slice in half if you want).Add tomato sauce and Mushrooms.

Simmer for about 20 minutes..veggies should still be a little crisp.

For Fettuchine, Place on plate and cover with 1/2 cottace cheese per serving (

on reset) Cover with sauce.

For Lasagna, Layer as you would any lasagna - using eggplant slices instead of

pasta.

Bake the Lasagna for about 30 min on 350 F.

Lentil Soup

By Ash Pink

Fast, Cheap ’n Easy Sprouted Lentils

Ingredients 2 cups sprouted lentils

6 cups water or low-sodium broth

1 fresh tomato

Directions

In a pot, add sprouted lentils to boiling water or broth and cook for 5 minutes.

Turn off heat. Dice tomato and add into pot. Cover with lid and let sit for 2 minutes.

Drain excess broth if not wanted and feel free to add fresh cut herbs to taste.

Recipes courtesy of Rachel Beller MS, RD, Founder of the Beller Nutritional Institute.

Chicken or Turkey Chili

This lean and mean chili uses cubed boneless,skinless chicken breast instead of ground chicken. Not only is this quick and easy chili perfect for a family dinner, but it also makes for great leftovers for lunch the next day. Pack some separately with a whole wheat flour tortilla for your child to stuff and roll up into a chicken chili burrito. Servings: 4 ingredients 1 lb (454 g) boneless skinless chicken breast A few sprays of olive oil or vegtable spray 1 onion, chopped 1 chopped green pepper 1 tbsp (15 mL) chili powder 2 tsp (10 mL) dried oregano 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 1 can (28 oz/796 mL) diced tomatoes 1 can (19 oz/540 mL)black beans or kidney beans, drained and rinsed 1/2 cup (125 mL) corn kernels - optional directions Trim any fat from chicken breasts; cut into 1-inch (2.5 cm) cubes. In large heavy saucepan, heat oil over medium-high heat; cook chicken for about 5 minutes or until no longer pink inside. Transfer to plate. Add onion, green pepper, chili powder, oregano, salt and pepper to pan; cook over medium heat, stirring often, for about 5 minutes or until vegetables are softened. Add tomatoes and beans; increase heat and boil, stirring often, for 10 minutes. Add corn. Return chicken to pan; heat through. (Also can be made with leftover turkey)

NO DRAMA SNACKS

From what I understand these are all RESET!

SNACK RECIPES – RAW VEGETABLE only please no grilled or fried vegetables or oil

sprays in this section

RED BELL PEPPER DIP…this one seems to be really popular but the original recipe

calls for roasted red peppers and sun-dried tomatoes (in water) so I revised it to be all

raw vegetables to fit the blueprint.

RED BELL PEPPER DIP for fresh veggie snacks

1/4C. basil, chopped

1/4C. parsley, chopped

1 medium clove garlic

1 cup red bell peppers, cleaned and cut in fourths

1 tomato – medium, cut-in fourths

1 celery stalk – deribbed and chopped

2t. fresh lemon juice

1/2 t. freshly ground black pepper

Pinch of crushed red pepper flakes

Combine the basil, parsley, and garlic in the bowl of a food processor fitted with a metal

blade. Process until finely chopped Add the red peppers, tomato, celery, lemon juice,

salt, pepper, and red pepper flakes. Process until smooth. Use as a dip for your fresh

veggie snacks.

RAW SPRING ROLLS WITH SPICY GINGER DIPPING SAUCE – tie with a nori sushi

(seaweed)

Here's a raw veggie full version spring roll that uses collard leaves as a flavorful

wrapper with a bit of a crunch. Add in some marinated enoki mushrooms or sea veggie

noodles for an added dimension of texture and taste.

collard greens, de-stemmed

seaweed

red bell pepper, cut into strips

carrots, julienned

napa cabbage, cut into strips

cucumber, cut into strips

shitake mushroom caps, sliced, marinated

1 nori sushi sheet cut into 2-3‖ wide strips

Marinade

1T fresh ginger, grated

2 cloves garlic, pressed

2T Braggs Aminos or organic tamari gluten free low sodium soy sauce

2T lemon juice

Marinate the mushrooms for 15-30 min. Squeeze out excess marinade back into bowl

and set marinade aside. Put ingredients in the middle of the collard leaf and roll. Wrap

and secure the roll with the strip of nori seaweed. Use marinade for dipping.

FRESH TOMATO MARINARA SAUCE

4 fresh tomatoes, chopped into small pieces

1/4C green pepper, chopped

1/8C fennel bulb, chopped into small pieces

1/4C shallots, chopped

1 medium clove garlic, pressed

1/4t freshly ground pepper

1/4t Spanish paprika

1 small sprig of fresh thyme leaves removed from stem or 1/8t dried

1T Italian parsley, chopped

1/8C fresh basil leaves chopped

In a large bowl mix tomatoes, green pepper, fennel, shallots, pressed garlic, pepper,

paprika, thyme leaves, Italian parsley, basil. Cover bowl and let flavors marinate for 20-

30 minutes. Serve over zucchini ―noodles‖.

ZUCCHINI "NOODLES" FROM: Lea W (leajoelle)

Online recipe. Don’t use Spaghetti Squash it is a Winter Squash and does not fit the

RESET Blueprint. Zucchini (Summer Squash) is substituted.

• Zucchini

• Salt

1. Using a vegetable peeler, peel strips off zucchini, working your way around the

squash. They can be as wide or as narrow as you like. Keep going until you reach the

seeds (a few seeds won't matter, but you don't want it to be too seedy). You can also

use a mandolin for this.

2. Put the zucchini strips in a colander or strainer, sprinkle a little salt over them, and

toss to coat. Use perhaps a quarter teaspoon or a little more of salt for several cups of

strips. Put the colander over a bowl and put a small plate on top to squeeze out the

juice as it emerges. To speed things up, put some kind of weight on the plate such as a

can of food. You can leave it like this for an hour, or up to 24 hours (they get more solid

over time, but most of the action happens in the first hour). If you think of it, toss the

strips with your fingers at some point to make sure the brine is well-distributed.

3. Rinse the salt off and either press the excess water out (you can just return it to the

colander/plate setup) or spread the "noodles" out on a cotton dish towel (not terry cloth,

or you may get lint.

4. The zucchini pasta is now ready. It doesn't really need cooking, but you can gently

warm it up. Don't cook it too long, or it will stick together and/or become mushy - it's

much more delicate than regular pasta. Enjoy!

lowcarbdiets.about.com/od/lowcarbpasta/r/Zucchini-Pasta.htm

TEXAS–STYLE PICO DE GALLO

2 medium tomatoes, diced small

½ medium white onion, diced small

1 jalepeno pepper, chopped + seeds

2T fresh squeezed lime juice

2T fresh cilantro leaves, chopped

1 garlic clove, pressed

Mix all ingredients in a non-metal bowl. Let stand 5 minutes. Use with fresh raw veggie

snacks or in lettuce ―tacos‖. It also goes well as a topping on grilled or broiled chicken,

pork, beef, or lamb.

GAZPACHO IN CUCUMBER CUPS - wish i could post the pic these are as pretty as

Cynthia’s Zucchinni Spring Rolls and would look great together as appetizers for a

party!

1 garlic clove, pressed

1 scallion, white and green parts, cut into 1-inch pieces

5 pounds ripe tomatoes, cored and seeded and chopped

2 red bell peppers, cored, seeded, and cut into chunks

3 tablespoons fresh squeezed lime juice

2 teaspoons celtic sea salt (reduce for low sodium)

1 teaspoon fresh ground black pepper

4 Japanese cucumbers

Mix the pressed garlic, chopped scallions, tomatoes, peppers in a medium size bowl.

Add lime juice, salt, pepper and mix well then cover and chill in refrigerator. Cut

cucumbers sideways (crosswise) into 1-inch chunks; use a melon-baller to make small

cups in the center of the cucumber chunks making sure you do not to break through

bottoms of cucumbers. Spoon chilled gazpacho into cucumber cups; serve.

ZUCCHINI SPRING ROLLS - FROM: Cynthia Pasquella’s and revised for RESET, wish

I could post the pic they're beautiful & taste great, too! I replaced the avocado with

celery to fit RESET Blueprint.

• 3 zucchini sliced into thin strips (thin enough to roll w/o breaking)

• 1 carrot, sliced into thin strips then 3-4‖ pieces

• 1 cucumber, sliced thinly into strips then 3-4‖ pieces

• 1 red bell pepper, sliced thinly into strips then 3-4‖

• 1 stalk celery, deveined and sliced into thin strips then 3-4‖pieces.

• Soy sauce or Bragg's Liquid Aminos for dipping

Wash and slice all vegetables. Lay one of the zucchini strips flat (this will be your

"noodle"). Place a little bit of each of the carrots, cucumbers, celery, and red bell pepper

pieces at the end of the zucchini strip. Roll the zucchini strip up around the vegetables

carefully to avoid breaking and secure with a toothpick through the middle. Use the soy

sauce or Bragg's for dipping.

LETTUCE WRAPS

4-6 mushrooms, finely chopped

1/2 C bean sprouts

1/8 C radish sprouts or radish

1 stalk of bok choy, chopped

1/4C zucchini, chopped

1/8C scallions, chopped

1/4C carrots, shredded

1/4C bell pepper (red or yellow), chopped

1/4C cucumber, diced

1/2 T fresh ginger, peeled and grated

1T low-sodium, gluten-free organic soy sauce or Bragg’s Aminos

1T freshly squeezed lime juice

1T unseasoned rice vinegar

1/8t chipolte or chili powder

100% liquid stevia to sweeten if desired for sweet-n-sour

3-6 large Boston lettuce leaves, washed

In a medium size bowl, combine all ingredients except the Boston Lettuce leaves. Mix

well, cover, and let the flavors marinate in the refrigerator for 20-30 minutes. Divide the

mixture among 3-6 Boston lettuce leaves, wrap lettuce around filling, enjoy!

You can make this a lunch/dinner recipe if you add 4oz. of chicken or shrimp or ½ C

total: ¼ C beans + ¼ C brown, mahogany, or black rice. If you are taking your

lunch/dinner to go then put the mixture in a container and the lettuce leaves in a ziploc

baggie and make the wraps right before you eat them.

RAW PICKLED BEETS from Martha Stewart with 100% stevia replacing the ¼ C sugar

for RESET for ladies who aren't getting enough beets in their shakes! LOL

Super thin slices of red and yellow beets retain their crunch in this zesty liquid. Toss in a

salad, eat from the jar, or serve as a bright side.

2 red or golden beets

1 fresh Thai chile (importfood.com)

1 cup rice vinegar

100% liquid stevia to taste

1 fresh bay leaf

1/2 teaspoon black peppercorns

1. Scrub, trim, and peel 2 red or golden beets. Slice thinly, and transfer to a jar. Split 1

fresh Thai chile in half. Bring chile, 1 cup rice vinegar, 1/4 cup sugar, 1 fresh bay leaf,

and 1/2 teaspoon black peppercorns to a boil in a small saucepan. Pour hot mixture

over beets. Seal jar, and refrigerate. Beets will keep for 1 month.

RAW-SOME NORI ROLLS

In this raw version of sushi rolls, shredded zucchini replaces traditional rice to leaves

you feeling much lighter.

2-3 Nori (seaweed ) sheets

1 Med. Zucchini, shredded

1/4 red pepper, julienned

1/2C. carrot, shredded

1/2 C. bean sprouts

1/4 C. alfalfa sprouts

1 tomato, sliced

1/2 cucumber, julienned

1. Lay down a Nori sheet

2. Cover with thin layer of shredded zucchini, leave an inch and a half from two edges to

be rolled up

3. (In a horizontal row across the sheet) place a single layer of each ingredient

4. Moisten edge of Nori sheet with a tomato, roll up tightly, slice into 8 pieces with a

sharp knife, dip in soy sauce and wasabi. Sprinke with sesame seeds (white and black)

and some seaweed Japanese seasoning

CUCUMBER COCKTAIL

I know this isn't what you were thinking when some of you asked if you could have a

cocktail on reset

1-2 cucumber depending on size

1/2 - 1 lime

¼ C fresh mint leaves

Juice cucumber(s) and fresh mint leaves. Add lime and garnish with fresh mint leaves.

Easy and a nice raw cocktail.

RADICCHIO & FENNEL SALAD

1 head radicchio

1 head Boston lettuce

1 bulb fennel

1. cut radicchio in half and slice radicchio and iceburg lettuce half-moon style

2. chop fennel

3. drizzle with home-made or fat-free or low-fat dressing

RAW MUSHROOM FLORENTINE

1 lb mushrooms, stems removed

1 lb spinach, washed well

3T fresh or 1T dried dill

1/4 t nutmeg

dash chipotle pepper

2 T lemon juice

1. finely chop spinach in food processor with "s" blade

2. stir in rest of ingredients

3. stuff into mushrooms

RAW ASPARAGUS SOUP

2 cups fresh tomatoes

2 stalks celery

1/2t. fresh thyme or 1/8 t. dried

1 bunch asparagus

1/2t. fresh or 1/8 t. dried oregano

1/2t. fresh or 1/8 t. dried basil

sea salt + fresh ground pepper to taste

Wash all veggies, remove tough ends of asparagus. Place all ingredients in food

processor and blend

BOK CHOY BOATS - raw vegetable snack

Bok Choy - 1 bunch (save the greens and use them in one of your smoothies or other

recipes)

1 carrots, peeled and shredded

1/2 cucumber, chopped into small pieces

1/4 C shallots, thinly sliced

2 jalapeños w/seeds thinly sliced (preferably red)

OR red bell pepper if you don't like it spicy it

2 T fresh lime juice

1 C grape or cherry tomatoes, diced

1t fresh ginger, grated

1/2 C fresh cilantro leaves, chopped

1/8t. Chipotle pepper ground

In a medium bowl, mix all the ingredients except for the bok choy, cover and let flavors

marinate together 20-30 minutes. In the meantime cut the greens from the bok choy

stalks and saw for another use. Wash the bok choy thoroughly. Trim the ends. Dry the

bok choy "boats". Fill each one with the veggetable mixture.

ASIAN COLESLAW

2C. thinly slice cabbage

1C. thinly sliced radiccihio

1C. julienne or matchstick carrot pieces

1/2C. thinly sliced scallion

2T minced fresh cilantro

1T. minced fresh mint

2T. golden balsamic vinegar or rice vinegar

1T. lemon juice

Stevia to taste

In large bowl comine cabbage, radicchio, carrot, scallion, cliantro, and mint. In small

bowl whisk together vinegar, lemon juice, salt, and stevia. Pour dressing over raw

vegetables mix well.

VEGETABLE RECIPE – SIDE DISHES FOR LUNCH/DINNER

CALIFLOWER MASHED POTATOES - FROM: Lea W (leajoelle)

I also found this one for cauliflower "rice" which I will try tomorrow.

1 head Cauliflower (or however much you want)

To make this dish the most easily and to have it come out the best, three pieces of

equipment are helpful: food processor, microwave, covered (or fairly tightly coverable)

microwave-safe dish

1) Process fresh cauliflower until it is the size of rice, either using the plain steel blade or

the shredder blade. Alternatively, you can shred it with a hand-held grater, or even use

a knife, if you have the dexterity to chop it up VERY finely.

2) Microwave it in a covered dish. DO NOT ADD WATER. Cauliflower absorbs water

like crazy, and the "granules" will become gummy. To keep it fluffy, just let the moisture

in the cauliflower do its work.

lowcarbdiets.about.com/od/lowcarbpasta/r/Zucchini-Pasta.htm

CARROT & CABBAGE STUFFED PEPPERS - FROM: Lea W (leajoelle)

3 Red; green, or yellow bell peppers, (or combination)

3 tb Cider vinegar

1 ts Italian herb Seasoning

1 10 oz bag shredded cabbage

3 Carrots; shredded

1 sm Sweet onion; diced

Garnish: fresh basil sprigs

Cut bell peppers in half lengthwise; remove seeds. Whisk next 3 ingredients in a large

bowl; add cabbage and next 3 ingredients and toss. Spoon into bell pepper halves.

Garnish if desired.

Found this and more at www.justvegetablerecipes.com

LUNCH/DINNER ENTREES

SOUPS & BROTHS

VEGETABLE BROTH--put in the veggies you've had on hand awhile to use them up

before they go bad

6C. coarslely chopped low-calorie vegetables from p47 of the book under the

Low-calorie vegetables list

1 medium onion coarsley chopped

1/2C. Italian parsley sprigs

8C. filtered water

2T. fresh basil, chopped or 2t. dried

2T. fresh thyme leaves chopped or 2t. dried

1t. salt (reduce or eliminate for low-sodium)

1/4t. fresh ground black pepper

4 cloves garlic, chopped

2 fresh or dried bay leaves

Heat all ingredients to boiling in a large stock pot, soup pan, or sauce pan; reduce heat

to low. Cover and simmer 1 hour, stirring occassionally. Cool slightly. strain broth and

use immediately, or cover and refrigerate up to 24 hours or freeze for future use. Can

also be added to breakfast shakes if they are too thick.

CHICKEN BROTH

3 to 3-1/2 pounds of a combination of boneless skinless chicken breasts and boneless

skinless chicken thighs, free-range organic is best

4 1/2 C. filtered water

1t. salt (reduce or eliminate for low sodium)

1/2 t. fresh ground black pepper

1 celery stalk chopped with leaves

1 carrot peeled and cut-up

1 small onion cut up

1 sprig Italian parsley

Wash chicken, remove excess and place the cut-up chicken and the chicken thighs in a

large stock pot, soup pan, or sauce pan. Add remaining ingredients; heat to boiling,

skim foam from top of broth and discard; reduce heat to low. Cover and simmer about

30-45 minutes or until the chicken is no longer pink when you cut into the center of the

biggest piece. Cool chicken about 10 minutes or just cool enough to handle. Remove

chicken and set aside. Strain broth through a mesh sieve or cheesecloth-lined sieve;

discard vegetables. Skim any remaining foam from broth. Use immediately, or cover

and refrigerat broth up to 24 hours or freeze for future use.

Cut-up chicken and use it in a soup recipe that calls for chicken or in another recipe like

lettuce wraps or chicken salad or chicken chili and if you use it in something like this

add it in at the very end since it is already cooked. Or refrigerate it up to 24 hours or

freeze for future use.

CARRI’S CHICKEN-N-RICE SOUP

2 oz. boneless skinless chicken breast or breast tenders, organic free-range

¼ C. cooked rice (brown, black, or mahogany or a mixture of the three)

1 C. home-made chicken broth

1 carrot, sliced

1 stalk celery, chopped

2 T. onion, minced

1 garlic clove, pressed

½ t. fresh sage, chopped

Dash of fresh ground white pepper

Cut-up the raw chicken into cubes. Put it in a medium saucepan and cover with the

chicken broth, add the carrots, celery, onion, garlic, and sage. Bring to a boil then

reduce heat cover and simmer 15-20 minutes until chicken is cooked and vegetables

are tender but not mushy. Stir in the cooked rice. Add salt and pepper to taste. Instead

of the salt I usually put in 1t. of Wyler’s instant bullion chicken granules for flavor but I

know this is off limits during the RESET program.

VEGETABLE SOUP - FROM: mtzkaren

I just made a large pot of Vegetable Soup to eat on Reset. It great for the cold days and

nice and filling. Here it is for everyone to enjoy!

2 to 3 cans of stewed tomatoes

Carrots

Celery

Onions

Green Beans

Zuccinni

Cabbage

Black Pepper to taste

Salt to taste or salt substitute

Water to fill pot

I pour in stewed tomatoes into a large pot and add water and heat it up. Then add in

your carrots, celery and onions til almost done. Then add all other vegetables. Cook for

addtional 10 to 15 minutes. You can add any vegetable on the list that you think would

be good in the soup. Not sure if you can use Cilantro on reset, this would make it really

good too. You can get you fill on vege's and also add to you water consumption eating

this soup. Enjoy...

MOM’S BEST CABBAGE SOUP

2-15 oz. cans of organic stewed or fire-roasted diced tomatoes or 1 large can

Water or tomato juice (make sure it is all natural no additives)

½ small green cabbage, washed and chopped in small pieces

1 carrot, sliced

1 turnip, cubed

1 celery stalk, sliced

¼ purple onion, chopped

1 garlic clove, pressed

½ t. sea salt

½ t. fresh ground black pepper

1T. fresh chopped Italian parsley

Slice purple cabbage strips for garnish

***¼ C. White beans per serving—see note

***¼ C. Kasha (buckwheat groats) or brown rice, cooked—see note

Put the tomatoes in a medium soup pot or large pan on the stovetop and bring to a boil.

You can keep adding water and/or tomato juice (with no additives, yes...it's on the list)

as the process goes along if you need more liquid in the soup. Add the carrots, onion,

garlic, salt, and pepper. Cover and simmer about 20 minutes or until the carrots are

almost cooked. Add the turnips and celery, cover and simmer 10-15 minutes or until the

turnips and celery are almost cooked. Add the chopped cabbage, cover and simmer 5-

10 minutes until all the cabbage is soft. Add chopped parsley, remove from the stove,

and add to bowl. Garnish with purple cabbage strips.

*NOTE: If you are using this as a MEAL replacement for the RESET program then add

¼ C. white beans rinsed and drained + ¼ C. cooked kasha (buckwheat groats) or

cooked brown, black, or mahogany rice, to a bowl of steaming soup or you can add

them to an individual bowl of steaming soup just before serving. If you are using it as a

SNACK then use vegetable broth and do not add the beans and kasha.

You can find kasha at the health food store. If you have never tried it, it is a great whole

grain that can be used in place of orzo or pearl pasta. Remember this is a lifestyle

change so you are going to have to adopt healthier substitutions and grow to like them.

Please, be open to trying new things!

SALADS

OLIVE OIL??? FOOD FOR THOUGHT...the book says foods to choose on the pink

reset p46-48 under Condiment Fats: do not eat any vegetable oils, margarine, full fat

mayonnaise, or other fats use the following:

then it goes on to list low-calorie salad dressing which almost always contains soy bean

or palm kernel oil which are both really bad for you whereas olive oil is very good for

you.

I am wondering if the oil is the issue because of the fat in olive oil and avacados they

are off limits so why doesn't Cynthia recommend no-fat dressing vs. low fat dressing.

And if we are eliminating foods with artificail ingredients and ingredients that aren't good

for us why are we using store bought low fat salad dressing (again, why not a least no-

fat dressing).

But if you don’t want to make your own Salad Dressing use your favorite non-fat (better)

dressing or light (okay) dressing and add 1T. unseasoned rice vinegar to store-bought

dressing to stretch it and make it go farther without adding extra calories.

Try to choose a dressing with as many natural ingredients as possible. Browse for new

ones in the health food store, check the calories and fat content before buying. My

favorites are Cardini's NO-FAT Casear Dressing and Newman's Own LIGHT Balsamic.

CARRI’S POWER-UP SALAD

The book allows replacement of a meat with a ½ C. whole grain or ½ C. legume but a

whole grain + a legume makes a complete protein so I am substituting with ¼ C. each

so it is still only ½ C. total.

Even if you are not a vegetarian please try this salad, you will love it! This is a lifestyle

change, please be open to new things. We have to replace those bad habits with

healthy substitutes.

4-6 C. of a variety of Spring mix greens, kale, baby spinach, baby arugula, endive,

radicchio, organic, (washed, rinsed and chopped)

¼ C. Quinoa (cooked and cooled)

¼ C. Beans (rinsed and drained)

Use white quinoa and pinto beans

OR red quinoa and black beans

OR black quinoa and white beans

Wash and chop your favorite vegetables, organic

LIME-RICE WINE VINAGERETTE

1T. Extra virgin olive oil, organic

1T. Fresh lime juice

1T. Unseasoned rice wine vinegar

T. Wine, balsamic, rice, or golden balsamic vinegar

1/8t. white pepper

1 garlic clove organic, pressed

Dash of liquid stevia

Mix all ingredients in a small bowl and whisk them briskly.

Place the greens on a dinner plate. Add your favorite vegetables to the bed of greens.

Place the quinoa in the center of the plate and top with the beans. Drizzle with salad

dressing.

SALAD NICOISE – From: Lana (Pinkie) - Makes 2 servings

This is an elegant but simple whole meal salad. The addition of greens is our own touch.

This is a "composed" salad — one in which the components are arranged artfully on the

plate. If you don't want to take the time, it tastes just as good if all the ingredients are

tossed together. Prep time: 15 minutes

1 tbsp quality extra-virgin olive oil

2 tbsp balsamic vinegar

1 clove garlic, minced

4 cups looseleaf lettuce, torn into pieces

1 cup string beans, steamed until just tender

1 ripe red tomato, cut into wedges

1/2 hard cooked egg, cut in half again

2oz. of albacore tuna, drained *chunk light, low sodium

Instructions: Mix together the olive oil, vinegar and garlic in a small bowl. In a medium

bowl, add half the dressing to the lettuce and toss to coat. Divide between two salad

plates. Arrange the green beans, tomato, egg and tuna on the greens. Drizzle with the

remaining dressing.

CARRI’S CHEF SALAD

Cut the 4 oz. meat portion in half if you are having the egg. If you want to leave the egg

out than you can have 4 oz. of turkey breast. This is a meat/protein + vegetable meal

replacement.

2 oz. (6-7 slices) Mesquite Turkey Breast (all natural from Health Food Store), sliced

1 hard-boiled egg, peeled and sliced

1 Carrot, chopped into match stick size pieces

½ Cucumber, sliced

1 Celery stalk, chopped

6 Cherry tomatoes, sliced

Spring mix greens, organic

Tami Smith-Berg’s Salad Dressing (below)

Wash the lettuce, drain, arrange on a dinner plate. Wash and slice/chop the veggies

and place on the bed of lettuce. Add the turkey breast and egg. Drizzle with Tami’s

dressing—

SALAD DRESSING - FROM: Tami Smith-Berg (tamismithberg)

Here is a dressing recipe that I just used on a shrimp salad. I'm sure it will be good on

any salad! Very tasty in my opinion. Enjoy :)

1/2 c. red wine vinegar

1/4 tsp. ground black pepper

1/2 tsp. salt

1 tbsp. Stevia

2 cloves garlic, minced

2 tsp. Worcestershire sauce

1 tbsp. Dijon mustard

Juice of 1/2 lemon

Mix all ingredients in a jar with a tight lid; shake well to mix. Add 1 cup water; shake

again to mix.

LETTUCE “TACO” – FROM: a w (awagnon); top with Pico de Gallo (under Snacks) or

Fresh Salsa (below)

1 leaf Romaine lettuce

¼ C Black beans

¼ C cooked brown rice

Fresh tomato, diced

0 fat, plain greek yogurt (to replace the sour cream)

Spices as desired

Top with fresh salsa (below) or pico de gallo (under SNACKS)

FRESH SALSA - FROM: Lea W (leajoelle)

So this is a salsa recipe a friend gave me that is AMAZING!!! It is almost identical to Las

Marguritas salsa in Vancouver if any of you have been there. I made a big batch today

(double what I'm putting here) so it will last all week. It is awesome with the kale chips

(my husband said if it weren't for the visual of the kale, he'd think that he was having

typical chips and salsa).

It isn't any definite measurements for anything in the salsa, more just to taste.

6 tomatoes,

1 white onion,

a few hot peppers (serrano are good cause they aren't too spicy),

cilantro,

fresh lime juice (4-6 depending how juicy they are),

2-3 heads of garlic,

add 2-3 bell peppers too. Red or orange is good.

So what I do is put a pot on and get the water boiling, then add the tomatoes for about 1

min until you can see the skins peeling off. Then take them off and cool them. Roast all

the peppers- put them in a pan In a hot oven until they start to shrivel and brown a bit.

Then just chop everything up really fine (i throw it all in the food processor/blender,

though it makes it not smooth, but more coarse. Leave the pieces larger if you like it

chucky) and mix it all. Add the lime juice and salt to taste and you're done!

** add a can of organic tomato paste, fresh parsley and basil, some mushrooms and a

bit of ground pepper to a cup of this and it makes a yummy pasta sauce for the zucchini

noodles!**

KALE CHIPS from Michelle Quarles (michellequarles) post, she got them from another

member - who was it?

Preheat oven to 325

2 cups of kale.

Spray some fat free canola oil,

sprinkle some sea salt (? allowed on RESET?)

Bake on 325 for 5-10 or until crispy. So good!

DEVILED EGG HALVES + GARDEN SALAD MEDLEY

1 Egg, free-range organic with Omega-3 (Horizon brand) to replace 1 meat/poultry

1/2 T. 0% fat plain Greek yogurt

1/4 t. Stoneground Mustard from health food store

1/4 t. Chives, finely sliced

Chipolte Pepper or Paprika to garnish

DEVILED EGG HALVES—place 1 egg in a small saucepan. Cover with water and

place on stovetop on high. Set timer for 17 minutes. When done, remove pan from

stove, place in sink, and run cold water into pan. Peel cooled egg and slice it lengthwise.

Remove the yolk to a small bowl and mash it with a fork. Mix in the yogurt, mustard,

chives, salt, and pepper until smooth. Put the egg yolk mixture back into the egg white

halves. Sprinkle with paprika or chipotle pepper if you like them spicy.

GARDEN SALAD MEDLEY

8oz. baby arugula, organic

8 oz. spring mix greens, organic

4 oz. kale, organic or kale mix (Harvest Selections brand)

4 oz. baby spinach, organic

Use more or less of your favorites from the following, preferably organic:

Cherry tomatoes sliced in half

Cucumber slices

Carrots shredded or sliced

Bell Pepper cut into thin strips (red, green, yellow)

Radish slices

Celery, chopped

Mushrooms, thinly sliced

Purple onion, cut into thin strips

Broccoli and/or cauliflower

Asparagus tips, steamed

and/or any other veggie from the low-cal veggie list p47

*Salad Dressing—see below

Mix and wash the arugula, spring mix, kale, and spinach, drain. Chop the mix on a

cutting board (optional) then arrange on a dinner plate. Wash your choice of vegetables

from the above list, slice and chop them then arrange them on top of the bed of greens.

Drizzle with home-made salad dressing (below). Or toss the finished salad with dressing

then transfer to plate if you like it better this way.

*CILANTRO LIME SALAD DRESSING

1T. Extra virgin olive oil, organic

2T. Fresh Lime Juice

2T. Fresh Cilantro, minced

1 garlic clove organic, pressed

1/8t. chipotle powder

Dash of liquid stevia

Mix all ingredients in a small bowl and whisk them briskly.

MEAT DISHES

FRESH POKE - A HAWAIIAN FAVORITE!

4oz. fresh Ahi Tuna, cubed into 1/2 to 3/4 inch squares

2T. Chopped green part of scallions or green onion

1T. Onion sliced into thin strips

Combine in mixing bowl; add dry ingredients and chill.

Wasabi Soy Sauce - 2T. Bragg's aminos or organic tamari gluten free soy sauce + 1t.

Horseradish

Mix together in a small sauce dish to use for dipping or mix it into poke just before

eating.

CARRI'S CHICKEN SALAD

4 oz. cooked and cubed boneless skinless chicken breast or breast tenders

1/4C fennel stalk, rinsed and chopped

1/4C red bell peppers, chopped in small pieces

Dash of unseasoned rice or balsamic vinegar

1/2t Grand Marsala spice

Dash of chipolte pepper

2T 0% fat plain Greek yogurt

In a medium size bowl combine the cubed chicken, chopped fennel, and chopped

peppers. Toss until mixed. Add a dash of unseasoned rice or balsamic vinegar, grand

marsala spice, and chipotle pepper. Mix well. Add the plain Greek yogurt and mix until

all ingredients are coated. If it's too dry for your taste then add 1T-2T more of the yogurt.

Cover bowl, chill, and serve.

CARIBBEAN CHICKEN RUB - FROM: cruisnbf

1 Tbsp parsley, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp black pepper, 1/2 tsp all spice,

1/4 tsp cinnamon

Mix spices together in a baggie or bowl. Add chicken and shake to coat. Let it sit for 20

min in refrigerator before grilling/baking/broiling.

GREEK STYLE CHICKEN from Debby (a.k.a. FatStickBug)

NOTE: Makes 4 servings, eat ¼ recipe for 4 oz. meat allowance as per RESET

Blueprint

4 boneless, skinless chicken breasts (4 oz. each)

1/4 cup red onion, diced

1 tablespoon fresh oregano, chopped

1 tablespoon fresh mint, chopped

1 tablespoon red wine vinegar

fresh ground pepper to taste

2 cups home-made chicken broth

Combine onion, fresh herbs, pepper and vinegar in small bowl. Evenly press mixture

onto both sides of chicken breasts. Place them on plate, covered with plastic and allow

them to marinate 20-30 minutes in refrigerator. Remove chicken 10-15 minutes before

cooking.

In a large nonstick skillet over medium-high heat, sear both sides of the chicken, about

3 minutes per side. Add broth, cover and allow to simmer 45 minutes. If there is still

liquid remaining remove lid and increase heat so that liquid boils, continue boiling until

reduced down to a thin, thick layer.

Yields 4 servings.

This recipe is good served atop a salad as well as a stand alone.

HERB & GARLIC BRAISED CHICKEN from Debby (a.k.a. FatStickBug)

NOTE: Makes 4 servings, eat ¼ recipe for 4 oz. meat allowance as per RESET

Blueprint

4 boneless, skinless chicken breasts (4 oz. each)

2-3 cloves garlic, minced

1 tablespoon fresh sage, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

fresh ground pepper to taste

2 cups home-made chicken broth

Combine garlic, fresh herbs and pepper in small bowl. Evenly press mixture onto both

sides of chicken breasts.

In a large nonstick skillet over medium-high heat, sear both sides of the chicken, about

3 minutes per side. Add broth, cover and allow to simmer 45 minutes. If there is still

liquid remaining remove lid and increase heat so that liquid boils, continue boiling until

reduced down to a thin, thick layer.

Yields 4 servings.

BEVERAGE RECIPE - DRINKS BESIDES PLAIN WATER...caffeine free options

SPA WATER...put Spring water or filtered water in a large container, preferably a glass

one with a spiqout (they sell them for the countertop) and float slices of oranges, lemons,

limes, etc. in the water to gently flavor it. It looks really pretty and tastes better than

plain water, too. www.classichostess.com search for "Glass Beverage Dispenser with

Ice Insert"

METROMINT WATER - Chocolate Mint, Spearmint, Peppermint, Lemon Mint,

Raspberry Mint, Cherry Mint, Orange Mint, Mixed Berry Mint

We start with the best mint in the world. Real mint. Fresh, flavorful, pesticide-free mint

grown in Washington State's Yakima Valley. We treat the mint using a double-distillation

process that steams the leaves until we reach the true essence of the mint. We test for

taste, and then test again for purity.

Our water is purified using reverse-osmosis, a process that saves all the good stuff and

filters out the bad, including salts, impurities, and particles as small as an ion. What's

left is a blank canvas, so that we can showcase the taste of mint.

AYALA'S HERBAL WATER

Free of artificial sweeteners and artificial ingredients, Herbal Water gets its great taste

and healthful benefits from culinary herbs. It's got everything you want, and zero of what

you don't.

Zero calories. Zero artificial additives. Zero preservatives. Nothing to worry about. Just

100 percent natural goodness and wonderful taste!

And, Ayala's Herbal Water is the first certified organic flavored water that's made from

all organic ingredients and available nationwide.

COMES IN 6 FLAVORS

LEMONGRASS ~ MINT ~ VANILLA

LAVENDER ~ MINT

LEMON VERBENA ~ GERANIUM

CLOVE ~ CARDAMON ~ CINNAMON

CINNAMON ~ ORANGE PEEL

GINGER ~ LEMON PEEL

CYNTHIA PASQUELLA’S NATURAL SODA

16 oz. of sparkling water (plain, unflavored)

Mixed crushed berries

100% Liquid stevia to sweeten to taste, if needed

Crush berries, put into a large glass, mix in stevia and stir, add ice then fill the glass with

sparkling water. Stir before drinking.

CARRI'S NATURAL SODA

16 oz. of sparkling water (plain, unflavored)

Juice of 1 fresh lemon OR 1 1/2 fresh limes OR 1/2 lemon + 1 lime

100% Liquid stevia to sweeten to taste

Juice lemons and or limes and pour into a large glass, mix in stevia and stir, add ice

then fill the glass with sparkling water. Stir before drinking.

CHOCOLATE SODA

1t. cacao powder

1/2 t. liquid stevia

Sparkling water

in the bottom of a large glass mix the stevia and cacao powder well. put some ice in the

glass and fill it with sparkling water. stir and drink

Chocolate Mint Truffle herbal tea by Mighty Leaf...check you health food store or order

online. You can add 1t. of cacao powder for extra chocolate flavor. Use A SMALL

amount of unsweetened coconut or almond milk in place of cream, half-n-half, cow milk,

creamer. Use liquid stevia if you must sweeten.

Mayan Cacoa Spice herbal tea by Yogi... check your health food store or order online.

You can add 1t. of cacao powder for extra chocolate flavor. Use A SMALL amount of

unsweetened coconut or almond milk in place of cream, half-n-half, cow milk, creamer.

Use liquid stevia if you must sweeten.

Tahitain Vanilla Hazlenut herbal tea by Yogi… check your health food store or order

online. You can add 1t. of pure vanilla extract for extra chocolate flavor. Use A SMALL

amount of unsweetened coconut or almond milk in place of cream, half-n-half, cow milk,

creamer. Use liquid stevia if you must sweeten. Sprinkle with cinnamon.

Roobios Chai herbal tea by Yogi… check your health food store or order online. Use A

SMALL amount of unsweetened coconut or almond milk in place of cream, half-n-half,

cow milk, creamer. Use liquid stevia if you must sweeten. Sprinkle with cinnamon.

Egyptian Licorice or Egyptian Licorice - Mint herbal tea by Yogi...check your health food

store or order online. Use liquid stevia if you must sweeten.

Peppermint tea...any organic brand. Now this is one that really is better sweetened,

again liquid stevia.

Roobios tea tastes just like Lipton but it's caffeine free. Drink it iced or hot. Numi makes

a "green" roobios which is equal to green tea in benefits minus the caffeine. You can

order it online if you can't find it at the health food store. Use liquid stevia to sweeten.

Ginger Basil Iced Tea...peel and chop 2T-4T fresh ginger and add to a tea pot then fill it

with water. Bring to a boil, remove from heat. Add 4 bags of Roobios tea (green is better

for you but red is okay too, Numi has a green roobios you can order online), 4 bags of

Holy Basil (check your local health food store). Drink it hot or strain it and serve in over

a glass full of ice to make iced tea.

Workable Water Tips How I get my H2O in... "sassy water". It's very easy to make: in 2 l water add 1 medium

cucumber, peeled and thinly sliced, 1 lemon, thinly sliced, 1 teaspoon freshly grated ginger and around 10 spearmint leaves. leave in the fridge for a few hours or overnight and in the morning you'll have a cold and really refreshing drink. – Catherine Bond

Don't forget to drink water... purify the soul – Ash Pink

Drink Water. Look at what it did for Life on this planet. Just think of what it can do for your Life. – Diamonte Hamlett

Additional Pink Resources and Links:

BUY THE PROGRAM

VIP SITE - Purchase Necessary and Password Needed

THINK PINK POSITIVE FACEBOOK GROUP

P.I.N.K Method Blogger Community

Want to know how others are doing it? Here are some Bloggers to

follow:

http://pinkmethodmommy.wordpress.com/

http://www.funandfancyv.com/search/label/P.I.N.K.

http://exceptionallydysfunctional.wordpress.com/author/exceptionallydysfunctio

nal/