Instructions

1. Preheat the oven to 350 ºF (180 ºC).
2. Wash the pears well, cut one into small pieces and reserve the other two for later.
3. Put the chopped apple in a large bowl and crush it with the blender until you obtain a homogeneous puree.
4. Add the flours, the sweetener, the cacao, and the baking powder, and mix.
5. Also add the egg whites, and the oat milk and mix until you get a homogeneous mass.
6. Pour the mixture into a silicone mold and decorate with the two remaining pears, cut into thin slices.
7. Bake the cake for 45/55 minutes.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 breakfasts for <20 pounds or 2 breakfasts for >20 pounds.

Instructions

1. In a bowl, mix the yeast with a little warm water.
2. In a large bowl, put the buckwheat flour and add the yeast and water mixture. Mix well.
3. Add the rest of the water little by little and you see mixing to incorporate it. The result should be a smooth, homogeneous, and flexible dough.
4. The dough is sticky and quite dense, pour it into your mold lined with greaseproof paper with the help of a spatula. Make sure the dough is distributed throughout the mold. Smooth the surface of the bread with the spatula.
5. Cover the mold with a cloth, and let the dough rest in the oven off but with the light on for about two or two and a half hours, until it has doubled in size.
6. Preheat the oven to 180 ºC and bake your bread between 40 and 50 minutes. To check if the bread is ready, do the toothpick test: if when you stick the toothpick in it comes out clean, the bread is ready, otherwise, it needs a little more time in the oven.
7. Unmold your bread and let it cool on a rack. Do not cut it before it has cooled completely.
8. When your bread is cold, you can slice it and freeze it.

This recipe is suitable for Phase1 – FMD P1.

For this recipe, you may need:

Instructions

1. Preheat the oven to 200ºC.
2. Wash the peppers and eggplants, dry them well with a clean cloth, and peel the onion.
3. Place all the whole vegetables on an oven sheet and make a small cut at the base of the eggplants.
4. Pour some olive oil over your vegetables and brush them to coat the surface. This step is optional, you can roast the vegetables without oil if you prefer.
5. Bake your vegetables for about 50 minutes or more if necessary, until they are cooked through. Every once in a while, flip the veggies so they are done nicely on all sides.
6. When the vegetables are well cooked, take them out of the oven and let them warm for a few minutes, so that they are not so hot when you go to peel them.
7. Very carefully peel all the vegetables and remove the seeds from the peppers. Be especially careful not to burn yourself on the peppers as they can contain very hot water inside.
8. Cut the peppers and the aubergines, the strips, and the onion into quarters.
9. Place your vegetables on a plate and season with salt, oil, garlic, chopped parsley, or whatever you like best.
10. You can also keep your Escalivada in the fridge in an airtight container. It will keep one 4-5 days without a problem.

This recipe is compatible with the Fast metabolism diet – FMD Phase 1, Phase 2, and Phase 3 (the eggplants only in P1 and P3; and the oil only in P3).

Instructions

1. Peel the pears, chop them and grind them with the blender until obtaining a puree.
2. In a large bowl, add the egg whites and flour and mix well.
3. When you have a homogeneous mixture, add the pear puree, the cocoa, the sweetener, the bicarbonate, and the tartar cream. Mix well until the ingredients are incorporated, and you get a smooth dough.
4. Heat a nonstick skillet. When it’s hot, lower the heat a little, pour two tablespoons of the mixture into the pan, and form a round pancake. Let the pancake cook for a few minutes.
5. When several bubbles have formed on the surface, turn it over with a spatula and cook for a couple more minutes.
6. Repeat the process until the mixture is finished.
7. Serve your pancakes with the blueberries on top.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 breakfast for <20 pounds or 2 breakfast for >20 pounds.

Instructions

1. Make the poolish: put in a large bowl, 60 ml – 1/4 cup of water, 5.5 g of yeast and 2 tablespoons of the rye flour. Mix well until obtaining a homogeneous mixture, with a little thick consistency. Cover with a clean cloth and let stand in a warm place for 1 hour.
2. After an hour, add the rest of the water, the rest of the flour and the salt, in the same bowl where you made the poolish.
3. If you do it by hand: stir in a circular way with the stick of a wooden spoon, until the ingredients have been incorporated and you have a homogeneous dough. It will take 10-15 minutes.
4. If you use a mixing machine: mix the ingredients with your dough hooks, at the minimum speed and increase the speed little by little, until the ingredients have been incorporated and you have a homogeneous dough.
5. Wet your work surface with water and pour the dough. Knead a little the dough with wet hands (so that it does not stick), and give it a rounded shape. You don’t need to knead too much.
6. Spread a wide bowl with a few drops of oil (so that it does not stick) and put the dough inside. Cover the dough with a piece of transparent paper and let stand about 2 and a half to 3 hours, until the dough has doubled or tripled in size.
7. Create your loaf pan: Cover a small basket or large bowl with a clean, dry cloth. With your hands, adapt the cloth to the shape of the bowl and spread a little rye flour on the top.
8. After three hours: Put a little rye flour on your work surface and pour the dough. Very delicately and without hitting it, give the dough a rounded and smooth shape. Put the dough into the mold, with the most beautiful part down and smooth the surface without pressing the dough. Cover with a cloth and let stand for half an hour in a warm place.
9. Preheat the oven to 480 ºF (250 ºC), with heat only below, and put water in an oven-safe casserole, and let it boil.
10. After half an hour: the dough will have puffed up a bit, put it very carefully on a baking sheet. You will see that some cracks will form on the surface, it is normal.
11. Put the pan of boiling water into the oven to create steam and bake your loaf at 480 ºF (250 ºC) with heat only below, lasting 20 minutes. After 20 minutes: take out the saucepan and let the steam out, heat up and down and the temperature at 420 ºF (220 ºC), bake 35 minutes more.
12. Let the bread cool on a rack before cutting it.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 y Phase 3.

Instructions

1. Peel the squash and the sweet potato and cut them into pieces.
2. Open the vanilla pod with a knife, remove all the seeds and reserve them.
3. Put the vegetables in a pot with water and with the vanilla pod without seeds. Boil about 25-30 minutes or until the vegetables are tender.
4. Remove the vanilla pod and mash with a blender or fork.
5. Put the obtained puree in a pot and add the vanilla seeds, the sweetener you use and the agar agar.
6. Cook over medium heat, continually stirring until the puree begins to thicken.
7. Pour the puree into a silicone mold and let it cool for at least 8 hours.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3; This recipe only includes vegetables so that you can eat freely during the day. Even so, remember that it is important not to abuse the sweet potato / sweet potato or consume it every day, as Haylie and his team remind us.

For this recipe, you may need:

Instructions

1. Wash the sweet potato and put it whole in a pot with plenty of water and let it boil.
2. Boil the sweet potato until it is cooked. 30 or 40 minutes should be enough, but it will depend on the size it has, to make sure it is well cooked, you can prick it with a fork.
3. Preheat the oven to 180 ° C.
4. When the sweet potato is cooked, let it cool and peel it and crush it with the blender, until you get a homogeneous puree.
5. In a large bowl, beat the egg white and add the sweetener little by little.
6. When you have a foamy compound, add the puree, flour, and other ingredients.
7. Continue beating until you get a smooth and homogeneous compound. If you find it too dense, you can add one or two more tablespoons of oat milk or water.
8. Line your muffin mold with baking paper or put paper molds and distribute the dough in the mold.
9. Bake the muffins for 20 or 25 minutes, until cooked.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 grains servings, for <20 pounds.

Instructions

1. Put on medium heat, a casserole with water and xylitol
2. When the xylitol melt, add the egg whites and stir constantly
3. When the egg whites begin to change color add the raw cacao, the spices and the grated skin of 1/2 orange
4. Lower the heat and continue stirring
5. OPTIONAL: Add the arrowroot so that no lumps are formed
6. When the chocolate begins to thicken, remove the chili and cloves, put it in a blender and beat until perfectly creamy
7. Serve this spicy chocolate hot or cold

This recipe is compatible with the Fast Metabolism Diet – FMD Phase2; with these quantities, you get 2 full snacks for <20 or 1 full snack for >20.

This recipe can also be used in Phase 2 as breakfast, lunch or dinner, but you have to adjust the amounts or integrate with more vegetables and protein.

Instructions

1. Preheat the oven to 338 ºF (170 ºC).
2. Wash the zucchini and grate it finely. Put the grated zucchini in a strainer and put a pinch of salt. Let it rest for half an hour and then squeeze it as much as possible: you can press it between your hands, for example.
3. In a large bowl, mix the flours, baking soda, cream of tartar, salt and thyme.
4. Add the drained zucchini to the flours and mix until it is as uniform as possible.
5. Also, add oat or rice milk and mix well.
6. Cut the tomatoes into slices.
7. Pour the dough into an 8-inch silicone mold and decorate it with the slices of fresh tomatoes. Sprinkle a little thyme on top.
8. Bake the cake for 50 or 60 minutes, until it is golden brown and cooked. Prick the cake with a toothpick to make sure it is perfectly cooked.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 grains servings and 2 protein servings, for <20 pounds.

Instructions

1. Start by mixing all the dry ingredients: flour, 2 tablespoons of xylitol, baking soda and cream of tartar.
2. Add the oat milk to the flours and mix well.
3. In a large bowl, whisk the egg whites until stiff and incorporate them into the flour mixture with a spatula. Make enveloping and careful movements, so as not to depose the egg whites very much.
4. In a silicone mold, put the remaining xylitol, evenly distributed. Place the pineapple slices on top.
5. Blueberries or cherries can be placed now or wait for until the cake is baked, as you prefer.
6. You can cut the remaining pineapple into small pieces and put it in the dough.
7. Pour the dough on top of the pineapple placed at the bottom of the mold and bake the cake at 160 degrees for 25 -35 minutes or until cooked.
8. Take out the cake upside down immediately. Pay a lot of attention because the xylitol “syrup” could be very hot.
9. If you haven’t done it before, add blueberries or cherries.

This recipe is compatible with Fast Metabolism Diet – FMD Phase 1. With these quantities, you get 3 breakfast for <20 pounds or  2 breakfast for >20 pounds.