Instructions

1. The first thing is to chop the pumpkin and carrots and bring them to boil in plenty of water.
2. Preheat the oven to 330º F.
3. Meanwhile, crush the oat with the help of a blender and combine it with the other flours, the cream of tartar and the baking soda.
4. Put the flour mix in a big bowl and add the eggs, egg whites, oil and xylitol.
5. Mix until is homogeneous and add the coconut milk.
6. Drain the carrots and pumpkin and crush them in the blender, until turning them into a smooth puree.
7. Add the puree and grated coconut; Mix everything until it is homogeneous.
8. Put in a silicone mold and bake for about 45 or 50 minutes.
9. Before removing it from the oven, let it rest for 10 minutes, inside the oven, with the lid half open.

This recipe is suitable for Fast Metabolism Diet Phase 3 – FMD P3. With these quantities, you get 6 grain servings, 6 healthy fat servings, 2 protein servings and 2 veggies servings for <20 pounds.

For this recipe, you may need:

Instructions

1. Preheat the oven to 330º F (170º C).
2. Peel the zucchini (you can save the skin for a vegetable soup) and grate it very finely.
3. Place the grated zucchini on a clean cloth (for example those used to make cheese) and squeeze it to remove all the water.
4. Mix the zucchini with the liquid ingredients: the egg, the oil and the lemon, and mix well.
5. Then add the remaining ingredients and mix until there is a stable compound.
6. Pour the mixture into a cup suitable for baking and bake one 15-20 minutes.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 1 P3 complete snack for <20 pounds.

For this recipe, you may need:
 

Instructions

1. Preheat the oven to 350ºF (180ºC).
2. In a large bowl beat the egg with 1 egg white and 4 tablespoons of xylitol until it becomes a foamy compound.
3. Add the grated orange zest, the vanilla seeds, the sunflower oil, the almond milk and mix well.
4. In another bowl, mix all the flours, the baking soda and the cream of tartar and add them to the liquid compound. If it is too dry, add a few more tablespoons of almond milk.
5. Add the cacao nibs and mix well.
6. Distribute the compound in muffin molds or cake mold.
7. [OPTIONAL] *** In a small saucepan, melt 1 tablespoon of xylitol, when it entirely melts beat the remaining egg white and add the melt xylitol.
8. Put a teaspoon of the compound of egg white and xylitol on the surface the most muffins and mix the surface lightly with a fork, to integrate a bit the two compounds.
9. Garnish with the whole almonds and bake for 20 minutes.****

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings and 4 grain serving, but just 1 protein serving, for <20 pounds.

For this recipe, you may need:
    

Instructions

1. Preheat the oven to 350º F (180º C)
2. Cut the pumpkin into 1cm cubes, wrap them in aluminum foil and bake for 20 minutes
3. When the pumpkin is cooked beat it with a blender until it is a homogenous puree
4. In a large bowl combine the almond flour, xylitol and pumpkin puree and form a dough *
5. With your hands form a few little balls, smaller than a golf ball
6. Put all the pine nuts on a plate and pass the balls through the pine nuts, until they are covered. Tighten the pine nuts a little, so they do not fall
7. Place the panellets on a baking sheet lined with baking parchment and bake for 15 minutes
8. After 15 minutes, let them rest in the oven until it is thoroughly cooled

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 healthy fats servings for <20 pounds or 2 healthy fast servings for >20 pounds. For a complete snack add veggies.

Instructions

1. Preheat the oven to 160º C (375º F)
2. In a bowl, mix almond meal, psyllium husk, bicarbonate, cream of tartar, garlic powder and salt
3. Only for the vegan version: in another bowl, prepare the vegan egg by mixing the 4 tablespoons of chickpea flour with the 4 of water
4. Heat 1/2 cup of water, until it comes to a boil and join it to the almond compound
5. Combine also the vegan egg or the egg white and the vinegar
6. Mix the compound for a few seconds with a spatula
7. Form 4 or 6 small rolls and decorate with seeds (optional) **
8. Put the rolls on top of a baking sheet with baking paper
9. Bake for 55 minutes in a convection oven

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 6 healthy fats servings for <20 pounds or 4 healthy fats servings for >20 pounds.

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.