28 Day Reset Rainbowl!

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Hey Guys!

First of all, thank you for all of the bday wishes! I was reading all of them all day yesterday! I felt so much love! <3 I’ll do a recap on my bday party as well as a what I learned throughout my 20s in the next post.

Now…let’s talk about how this Rainbowl is LIFE! YOU KNOW I love everything in rainbow order!

I came up with this because I know typical green salads can get a little boring on the 28 Day Reset, so I had to breathe new life back into salad-making for you. I wanted to create something you could get excited about eating, not only because it tastes AH-MAZING, but because it’s gorgeous, filling, and the nutrients are through the roof!

I think we limit ourselves sometimes to green salads with a few carrots and cucumbers, and we forget about nature’s diversity. My huge tip to make yourself start craving salads is to cook or roast several components of the salad. Raw green salads often feel like diet food, and I’ve heard some of you say they just don’t fill you up. That’s not the case when you toss in roasted sweet potatoes, butternut squash, cauliflower, broccoli and sauteed onions. It feels more like a hearty stew than a salad! I do recommend throwing in colorful raw crunchy vegetables too. Veggies in their natural, uncooked state, are SO good for you!

I know you also appreciate quick recipes, so I am hear to tell you, you can bulk-prep this meal and enjoy it all week, and the hands-on time is under 25 minutes (less if you buy pre-chopped veggies!). I’m even going to give you one of my favorite homemade dressing recipes that I whip up all the time. Store-bought dressings often contain corn syrup, sugar, vegetable oils and ingredients you can’t even pronounce. Mine has only a handful of ingredients and tastes rich, slightly sweet and has a little kick of heat. You can make this salad vegan by omitting the egg. If you do have the egg, consider throwing in an egg white too for some extra protein. You could do hard-boiled eggs, or a sunny-side up egg like I did. Use any colorful veggies you like!

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Rainbowls

Prep Time: 25 min

Ingredients:

ROASTING VEGETABLES (400 degrees F.)

  • Butternut squash, cubed (18 min)
  • Purple sweet potato, peeled and sliced (18 min)
  • Green Cauliflower, broken into florets (15 min)
  • Broccolini (12 min)

Method:

  1. Coat several nonstick baking sheets with coconut oil cooking spray. Sprinkle all veggies with sea salt and pepper, and a pinch of garlic powder. Coat the tops of the veggies with cooking spray. Roast for times listed above, or until slightly tender and beginning to brown.

Ingredients:

SAUTEED VEGETABLES

  • Sweet potato, peeled and spiraled (8 min)
  • Red onion, sliced thin or spiraled (6 min)
  • Eggplant, cubed (6 min)

Method:

  1. Coat a nonstick pan with cooking spray and add the sweet potato with some salt, pepper and garlic powder. Stir often as the sweet potato begins to brown and shrink in size.
  2. Coat another nonstick pan with cooking spray and add the onion. Stir as it caramelizes.
  3. Coat a nonstick pan with cooking spray and add the eggplant with 1 teaspoon of olive oil, and salt and pepper. Stir until slightly tender.

Ingredients:

RAW VEGETABLES

  • Shredded purple cabbage
  • Red bell peppers, sliced
  • Yellow bell peppers, sliced
  • Large beet, spiraled
  • Radishes, sliced
  • Pea shoots (or microgreens)

Method:

  1. Add these raw crunchy veggies for color and crunch!

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Thai Peanut Dressing

Yield: 4-6 servings

Serving size: 2-3 tablespoons

Prep Time: 3 min

Ingredients:

  • 1/4 cup orange juice (I squeezed 4 Clementines)
  • 1/4 cup natural peanut butter
  • 2 tablespoons coconut aminos (or gluten-free soy sauce alternative)
  • 1-2 tablespoons rice vinegar (or apple cider vinegar if your rice vinegar has sugar)
  • Pinch of garlic powder
  • Sea salt and pepper to taste
  • Pinch cayenne pepper (optional)
  • Coconut milk or water to thin, as needed

Method:

  1. Whisk together the orange juice, peanut butter, aminos, vinegar, garlic, salt and pepper. Serve now, or place in a mason jar to use all week long.
  2. Add coconut milk or water to thin to desired consistency, if desired. It should be a thick dressing, but as it sits, it gets thicker, so for future meals, thin as needed.

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I love you so much and I am SO proud of all of you for kicking the Reset’s butt! If you want to join, it’s free, and you can find all the info here. Leaving you with this today:

positive vibes

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  • Roasted vegetables are absolutely the best!! So delicious!

  • Felicia Aminoff

    This looks absolutely amazing, yumm!!

  • Lenise

    Happy Belated Birthday Cassey!! This looks delicious, will make this tomorrow. Thank you so much for your recipes as well as your positive attitude!! I look forward to your workouts especially after having a negative day. Thank you again!!!

  • Amy Jo

    Cassey, I know you said no cereal on the detox but what about cheerios? They are gluten free, have very little sugar, and only a handful of ingredients. Please?

  • Lindsay

    How many servings does this recipe make? I hope it’s as tasty as it is beautiful!

  • CB

    I am one of your “older” followers. I love your energy and positive attitude. Could you recommend your dvd that would strengthen bladder/pelvic muscles. I know this would help pregnant women as well. Thank you.

  • Catcat

    This sounds and looks amazing! I’m guilty of feeling that salads are boring, so I’m definitely gonna make this for me and mom :D

    • blogilates

      I know she will love it!

  • Angelia

    What a fantastic way to eat with our eyes as much as our tastebuds! Happy birthday Cassey and thank you for everything you do <3

  • I need to get a bowl big enough for a giant bowl of this:)

  • Zahra

    Hey Cassie! Happy late birthday! I was wondering if we were allowed rice malt syrup and dark chocolate? Thanks in advanced. lots of love from Zahra

    • blogilates

      No rice malt syrup and if you want chocolate have cacao nibs.