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. Preheat the oven to 260 ºF (130ºC).
2. In a large bowl, add 6 egg whites and ½ teaspoon cream of tartar or lemon juice. And beat the whites until stiff peaks form.
3. Keep beating until the whites have increased in volume and look like whipped cream. This operation may require several minutes, to speed it up I recommend using the cold egg whites, fresh out of the fridge, and an electric whisker.
4. Add the birch xylitol or another sweetener of your choice little by little and continue beating until completely incorporated. Add also the cacao powder and the cinnamon, and mix it well.
5. Fill your muffin mold with the mixture, using two spoons. I recommend using a silicone mold so that the muffins don’t stick so much.
6. Bake your muffins for about 40 minutes.
7. After 40 minutes, leave the oven door ajar until cool. Take them out of the oven once cool.

This recipe is compatible with the Fast Metabolism Diet, Phase 2 – FMD P2. With these quantities, you get 2 protein servings for the main meal for <20 pounds, or 6 protein servings for a snack for <20 pounds.

Instructions

1. Cook the egg white: you can use the egg white of a hard boiled egg, or boil it in a bain-marie for 5 minutes, or put it in a cup and cook it in the microwave for 1 minute, at full power.
2. Finely chop the shallot and the dill.
3. Cut the salmon into strips.
4. Put all the ingredients in the glass of a blender and crush until you obtain a homogeneous pâté.

This recipe is compatible with the Fast Metabolism Diet, Phase 2 – FMD P2. With these quantities, you get 2 protein servings for snack 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 180º C.
2. Wash the chard well and sauté in a pan, a couple of minutes, with two or three tablespoons of water.
3. Meanwhile, wash the peppers and cut into squares of about 1 cm.
4. In a large bowl, beat the egg whites with the turmeric powder, nutritional yeast, salt and pepper.
5. Drain chard well and mix with egg whites and part of the peppers.
6. Distribute the compound in silicone molds for muffins or in disposable aluminum molds.
7. Sprinkle each muffin with the remaining pieces of peppers and bake about 20 minutes.

This recipe is compatible with the Fast Metabolism Diet, Phase 2 – FMD P2. With these quantities you get 2 protein servings for <20 pounds or 6 protein servings for snack for <20 pounds.

Instructions

1. Separate all the leaves of the endives and wash them well with plenty of water. Dry the leaves.
2. Drain the tuna well and put it in a large bowl.
3. Finely chop the onion, chives and mint and combine them with the tuna.
4. Dress the tuna with the lemon juice, salt and pepper. Mix well, until all the ingredients are well integrated.
5. Fill the endive leaves with one or two tablespoons of seasoned tuna.

This recipe is suitable for the Fast Metabolism Diet Phase 2 y 3 – FMD P2 y P3. With these quantities you get 1 whole protein serving for <20 pounds, or 2 snack protein serving for <20 pounds.

Instructions

1. Peel the onion, the garlic, the garlic, and the ginger. Wash the peppers well.
2. Chop the clove of garlic and cut onion, garlic, and ginger in thin strips.
3. In a nonstick skillet, put the onion, garlic, garlic, and ginger and sauté with 4 or 5 tablespoons of broth. Simmer for 10 minutes, if necessary, add a little more broth.
4. Meanwhile, cut the peppers and tofu into similar sized pieces.
5. When the onion is transparent, add the curry paste, peppers, tofu and 4 or 5 tablespoons more broth and adjust salt.
6. Leave to cook for 20 more minutes over low heat. If necessary, add more broth.

This recipe is suitable for the Fast Metabolism Diet – FMD P2, ONLY for vegans or ovo-lacto vegetarians. With these quantities, you get 4 snacks protein serving for <20 pounds,  or 2 main meal protein serving for <20 pounds.

Instructions

1. Wash the cabbage and leeks and cut them into small pieces.
2. Remove the heart – germ the clove of garlic and finely chop it.
3. Peel the onion and cut it into skinny slices.
4. In a nonstick skillet, sauté the onion with the clove of garlic and the broth.
5. When the onion is transparent, add the minced meat, cabbage, and leeks — Cook for about 10 minutes.
6. Add spices and adjust salt. Cook 10 more minutes, if necessary, add more broth.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1, Phase 2 and Phase 3. With these amounts, you get 2 servings of protein and vegetables for <20 pounds.

Instructions

1. Cut the chicken breast into large strips.
2. Mix all the ingredients except the chicken and create a marinade.
3. Put the chicken inside the marinade and cover it well. Cover with transparent paper.
4. Let it sit in the fridge for a couple of hours. Turn the chicken at least once.
5. Heat a griddle or non-stick pan: cook the chicken strips for a few minutes on each side.
6. Serve the hot chicken with chopped fresh chives (optional).

This recipe is allowed on the Fast Metabolism Diet – FMD Phase 1, Phase 2 & Phase 3. With these quantities, you’ll get 2 protein servings for <20 pounds (4 snack protein servings).

Instructions

1. Put the lemon juice and 1/2 cup of water in a small pot and bring to a boil.
2. Add 1 tablespoon of xylitol or stevia to taste and gelatin.
3. Pour into a silicone mold and store in the refrigerator for 20 to 30 minutes.
4. Put the jamaica flowers and 1 cup of water in a small pot and bring to a boil.
5. Add 1 tablespoon of xylitol or stevia to taste and gelatin.
6. Pour very carefully on the lemon jelly and store in the fridge for at least 2 hours.
7. Unmold the gelatin and break / cut it irregularly as if they were precious gems.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2; With these quantities, you got 4 protein snacks for <20 pounds, for P2.