Post #JRINK Reboot Eating

Update: Read the full JRINK Reboot experience: Pre Reboot, Day One, Day Two, Day Three, Post Reboot.

M and I are officially done with our JRINK Juicery 3-Day Reboot. You can read my review of the three days here, here and here. JRINK recommends a modified diet both before and after the reboot in order to help your body transition. Here’s a recap of how we’re transitioning back to “real” food. Hopefully this will help others doing a juice cleanse who wonder what to eat before and after:

Saturday Breakfast: Green Smoothie: 2 c. Kale, 1 c. coconut water, 1 slice of avocado, 1 banana, handful of frozen pineapple, 1/2 tablespoon of chia seeds.

Saturday Lunch: MLT (Mushroom, Lettuce, Tomato) Salad: 1/2 diced cucumber; 1 tomato, diced; 2-3 cups arugula; 1 portobello mushroom, sliced and sauteed; thick slice of sprouted whole grain bread, cut into croutons and toasted in the oven; olive oil, lemon and fresh pepper for dressing.

MLT Salad

Saturday Snack: Cava‘s brussel sprouts and mushrooms. Cucumber to dip in complimentary harissa.

Saturday Dinner: Farmer’s Market tomato, sliced; fresh basil; salt and pepper; olive oil and balsamic dressing.

Sunday Breakfast: Green juice

Sunday Brunch: Califlower and Leek Soup, House Salad from Domku (we were out with friends; they were out of the Wheatberry Salad which would also be a good choice)

Sunday Snack: Leftover Kate Bake’s Superfood Bar

Sunday Dinner: (Grilling out with friends) Grilled vegetable flatbread: eggplant, zucchini, pepper, asparagus, mushroom on top of a whole wheat flatbread spread with pesto, and topped with a little low-fat goat cheese and fresh arugula. Served with an arugula, celery, and parsley salad. (Recipe below.)

Monday Breakfast: Strawberry/Chia Seed Smoothie (purchased from Trader Joe’s since my blender broke!!!!!)

Monday Snack: Leftover Arugula Salad from above.

Monday Lunch: Grilled Vegetable Sandwich made with leftover vegetables from Sunday. Two slices of sprouted whole grain bread, one spread with mashed avocado mixed with lemon juice and salt and pepper; top with grilled vegetables (eggplant, zucchini, pepper, mushroom and asparagus); top with arugula and a few crumbles of goat cheese.

Grilled Vegetable Sandwich

Monday Dinner (Cinco de Mayo!): Whole grain nachos with black beans, low fat cheddar cheese, tomato, lettuce, avocado, ground turkey, and salsa. Cilantro lime cauliflower rice as a side.

Arugula, Celery, and Parsley Salad
Serves 4
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  1. 3 cups celery, thinly sliced on the diagonal
  2. 1/2 cup celery leaves, coarsely chopped
  3. 2 cups baby arugula
  4. 3/4 cup fresh flat-leaf parsley leaves
  5. 2 1/2 tablespoons fresh lemon juice
  6. 2 1/2 tablespoons extra-virgin olive oil
  7. 3/4 teaspoon freshly ground black pepper
  8. 1/8 teaspoon kosher salt
  9. 1 ounce shaved fresh Parmigiano-Reggiano cheese
  1. Combine celery, arugula, parsley, and chopped celery leaves in a large bowl.
  2. Combine lemon juice, olive oil, freshly ground black pepper, and kosher salt in a small bowl, stirring well with a whisk.
  3. Drizzle juice mixture over celery mixture, and toss.
  4. Top with shaved fresh Parmigiano-Reggiano cheese.
Two Forks One Love
We think JRINK is pretty awesome. We’re not being compensated for this post and we paid for our juices from our very own wallets.

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3 Responses to Post #JRINK Reboot Eating

  1. Linda Warren says:

    I have been growing arugula and parsley in my backyard and wondering what to do with it all. Well, this salad looks like a prime candidate for my garden riches. Love the use of lemon juice as the salad dressing too. Thanks for sharing on Wake Up Wednesdays.

  2. […] recipe we like. In fact, I’d go so far as to say we love it. It’s crazy how nearly a week post-Reboot we still crave healthy meals with lots of flavor. Warning: this dish is a bit spicy, so if you are […]

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