Instructions

1. Put in a tall pot, rice, water, and salt, cover the pot and bring to a boil over high heat.
2. When the rice water starts to boil, lower the heat and let it boil covered, for about 40 minutes.
3. Meanwhile, prepare the filling you have chosen for your onigiri.
4. For stuffing tuna and ginger (F1): Drain the tuna entirely and put it in a bowl; Grate the fresh ginger over the tuna and spread the tamari sauce little by little, it should not remain liquid in the filling.
5. For the stuffing of salmon and spring onion (F4): cut the salmon into cubes and finely chop the chives; in a small pan, put the sesame oil and sauté the onion and salmon a few minutes; add salt and add the sesame seeds (optional); let it cool.
6. When the rice has absorbed all the water and is perfectly cooked, let it cool.
7. With slightly wet hands, take a handful of rice and shape it into a ball, with one finger, make a hole in the center and place part of the chosen filling, cover the hole with a little more filling and give the onigiris the typical Triangular shape.
8. [Optional] With hands completely dry, cut a strip of nori seaweed of the appropriate dimension to wrap the onigiri. Put the onigiri in the center of the strip and wrap it. Lightly wet the ends of the alga so that it sticks better.
9. You get about 4 large onigiri or 6 smaller ones.

This recipe is suitable for Phase1 (tuna filling) and Phase 4 – FMD P1 and P4. With these quantities, you get 2 servings of grains for Phase 1 with a little protein for <20 pounds.

Instructions

1. It is best to prepare the dough the night before: in a large bowl, mix flour, xanthan, psyllium husk and coconut sugar very well.
2. Put the yeast in 1/2 cup of warm water and stir until the yeast dissolves completely. Join the water with yeast to the flour mixture. Stir with a spatula.
3. Also, join the beaten egg and the almond milk with the dough and keep working with the spatula until the ingredients are thoroughly absorbed.
4. When all the ingredients are absorbed, a more sticky and less homogenous will be formed. Work it with your hands until it starts to become homogeneous and to become smoother. At this point, it will not stick so much anymore.
5. Add the ghee in pieces and work the dough with your hands until the ghee has been completely absorbed and a perfectly smooth dough is left.
6. Form a ball with the dough, put it in the big bowl, cover it on the contact with plastic wrap and let it rest, inside the oven off, at least 8 hours (or even better all night).
7. The next morning, the dough will have grown. There may be some small crack in your mass, it is normal.
8. Cut two thin slices of orange, cut them in half, put them on a baking sheet lined with baking paper and sprinkle with cinnamon. Bake 10 minutes at 350ºF (180ºC).
9. Put the dough on top of a smooth surface and form a chunky string of dough. If you’re not going to fill it with this chocolate ganache, it’s your time to hide what you want in the dough. Make sure that the dolls are well hidden with the dough because during the cooking the dough could be opened a little.
10. Join the two ends of the cord to form the roscón. Make sure you join the dough well with your fingers, make sure there are no marks left.
11. Put your roscón on a tray lined with baking paper and decorate it. With a brush, paint the surface with almond milk, sprinkle with 1 teaspoon of xylitol, place the orange slices and chopped almonds.
12. Bake the roscón at 320ºF (160ºC) for 40 minutes. If you think it will brown very quickly, you can put a sheet of baking paper on top.
13. Before removing the roscón, make the test of the toothpick. Take it out of the oven and let it cool.
14. If you are going to stuff it with this chocolate ganache, when it’s cold, open the roscón in half, like a sandwich. Cover the base with the chocolate ganache, hide the dolls, and place the top of the Roscón.

Instructions

1. In a large bowl, mix the flours, the baking soda and the cream of tartar, the birch xylitol, and the cinnamon
2. Crush one of the apples until it becomes mashed
3. In another bowl, combine the milk, oil, lemon peel and applesauce and mix until smooth
4. Join the liquid mixture to the flour and stir until the compound is homogeneous
5. Cut the other apple into slices and put them in a bowl with cold water and a few drops of lemon juice
6. Put the mixture into a round mold and decorate with the apple slices
7. Bake at 160 degrees in preheated and ventilated oven, for 40 minutes

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 4.

Instructions

1. The first thing to do is put the cashews in soaking in cold water for at least 3 hours (better 6 hours)
2. Meanwhile, you have to make the choux paste: in a non-stick pot, you heat the water, the oat milk, and the coconut butter, stirring constantly
3. Add also one tablespoon of xylitol and the pinch of salt, keep mixing
4. When the butter is melt, put the fire to the minimum and add all the flour
5. Continue mixing continuously with a wooden spoon until the dough unstick
6. Transfer the mixture into another container and add one egg at a time, beating vigorously with the wooden spoon
7. It will not be necessary to add another egg if the precedent is not perfectly integrated with the mass
8. Preheat the oven to 428ºF – 392ºF if ventilated (220ºC – 200ºC if ventilated)
9. When the dough is ready (it has to be thick, but not rigid), put it in a pastry bag and form the pastries  on aluminum foil (better aluminum foil than baking parchment)
10. Bake the pastries for 10 minutes, after this time lower the temperature to 392ºF – 356ºF if ventilated (200ºC -180ºC if it is ventilated) and leave them until golden brown (The total cooking time is approximately 30 minutes, 20 if the oven is ventilated, but may vary slightly from oven to oven)
11. When the pastries are, turn off the oven but do not open it completely, only lightly (you can put a wooden spoon between the door so that it is just ajar), let it rest for 20 more minutes
12. After this time, you have to pick a pastry with a toothpick, if it is cook, let the pastries dry in the oven
13. To make the custard, you have to drain the cashew nuts correctly and grind them in a powerful blender
14. When they are almost creamy, add the oil, three tablespoons of sugar and the orange juice and keep beating until there is a homogeneous cream
15. When the cupcakes are cold, put the custard in a pastry bag and fill them through the base (as the cupcakes I made I made them smaller than the habitual I opened them in half and filled them with cream like this)

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 4.

Instructions

1. In a bowl, mix the two flours with the cream of tartar, the bicarbonate and one pinch of salt
2. In another bowl, beat the egg, 75 g of birch sugar, oat milk and oil, until a homogeneous compound is obtained
3. Join the liquid mixture to the flours and mix until a uniform dough is obtained
4. Join the cacao nibs to the dough and mix well
5. Grate the skin of 1/2 orange and join it to the dough and mix well
6. Arrange the dough in the cupcake molds (6 or 8 depending on how large they are); Fill the molds by 2/3
7. Bake for 15/20 minutes at 160º in a ventilated oven; do the stick test to check that they are ready
8. While preparing the ganache: melt the 60 gr of chocolate with stevia or 60 gr of my vegan chocolate 
9. When chocolate is melt, remove from the heat and add the dense part of the canned coconut milk and a spoonful of xylitol. Beat until forming a homogeneous and thick ganache; Reserve the ganache in the fridge
10. This ganache can also be made by mixing coconut milk with 6 tablespoons of raw cacao powder and 6 tablespoons of coconut oil undone. Reserve a few minutes in the fridge so that it thickens a little
11. Before serving the cupcakes, put the ganache in a pastry bag and decorate them

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 4.

Instructions

1. Put the water in a saucepan and add the rolled oats and the non-dairy milk of your choice.
2. Let it cook over medium heat and add a pinch of salt.
3. Keep mixing the porridge often, and when it starts to boil, lower the heat to low and cook it for about ten minutes.
4. Serve your porridge in two bowls and add the toppings you want.
5. For the P1 cinnamon and fruit version: add 1/2 teaspoon of cinnamon to each bowl and mix well; Serve with 1/2 cup of sliced strawberries and 1 sliced kiwi.

Instructions

1. Wash the tomatoes well and pass them by boiling water (only a few seconds) to be able to remove the skin well
2. Washing and peeling the tomatoes, proceed to remove all the seeds with a spoon
3. Peel cucumber, onion and garlic (garlic also removed the heart * grandmother’s trick *) and cut them into pieces
4. Wash the peppers and cherries well, remove the seeds and bones and cut them
5. Combine all the vegetables and the cherries and beat them with the mixer until it is a homogeneous compound
6. Season with salt, oil and a pinch of paprika and beat again
7. Serve cold (after a few hours in the fridge) with a few freshly sliced fresh mozzarella
8. Decorate with fresh basil leaves, a cherry and dried basil on the mozzarella

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 4. Omitting the mozzarella this recipe can also be prepared in Phase 3.