One of my best friends, Kelley, just finished the Beachbody Ultimate Reset program and had incredible results. She lost a whopping 11 pounds and retrained her digestive system in a way that has vastly improved her health and energy levels. I happened to have had a visit planned with Kelley just a few days after she completed the program. Seeing how vibrant she looked, my interest was peaked about Ultimate Reset. She gave me a brief rundown and let me flip through the nutrition guide. It definitely looks intense with the last 14 days of the program being strictly vegan.
The first thing I said to Kelley after flipping through the recipes was, “Ummm, don’t you remember that I am not a veggie lover?” Folks, I secretly push my broccoli onto my son’s plate to avoid eating it. (He loves it, thankfully.) If we had a dog, that would be one healthy dog because I would feed it kale under the table! Kelley promised that these recipes would change my relationship with food, especially vegetables, in a positive way. She asked me to try out one of her favorite Ultimate Reset recipes, Roasted Corn and Edamame Succotash, and report back to her. I reluctantly agreed.
Today was the perfect day to try out the Succotash because I was invited to a neighborhood barbecue where some of the women attending are following a clean diet. I knew they would appreciate a healthy side instead of the standard mayo-laden salads and sugary baked bean. I quadrupled the recipe since the original only served one. I also left out the onions and shallots and used celery instead since onion is not very popular in my household.
I have to say that I was pleasantly surprised. I have a feeling the salad is going to go from tasty to absolutely delicious after it sits overnight in the fridge.
(This recipe is adapted from the Ultimate Reset program by Beachbody and all credit goes to them.)
- 1 bag frozen edamame
- 1 bag frozen corn, cooked and drained
- 1/2 shallot, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, diced (or sub celery)
- 1 tbsp rice vinegar
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro
- Himalayan salt and herbal seasoning (to taste)
Preheat oven to 400 degrees and arrange corn in single layer on baking sheet. Roast for 10 minutes, or until just lightly browned. Remove and allow to cool.
Meanwhile, bring water to a boil and cook edamame for 5 to 7 minutes. Drain and set aside. Saute onion (or celery), shallot, and bell pepper in olive oil for 10 minutes or until soft.
Add corn and edamame to vegetable mixture, cook on medium for 5 minutes. Add rice vinegar and remove from heat. Stir in lime juice, cilantro, salt and seasoning. Serves 6.