Instructions

1. Put the almonds to soak for at least 8 hours; I usually leave them overnight.
2. The next day, rinse the almonds well and peel them. You will see that once soaked, the skin will be effortless to remove: it is enough to apply a little pressure with your fingers, and the almond comes out on its own. (You can also use already peeled almonds and skip this step).
3. When your almonds are peeled, put them in the blender with the water. You can use more water if you want lighter milk. You can divide this process into several batches if not all the ingredients fit into your blender.
4. Add the water and process everything very well until the almonds have entirely powdered.
5. Strain the liquid through a cloth or vegetable milk bag to separate the milk from the almond pulp. It is important to squeeze as much as possible to remove all the milk.
6. Note: do not throw away the pulp as you can use it for other recipes.
7. Your almond milk is ready to be used. Keep it in an airtight glass jar in the fridge for up to 4-5 days.

This recipe is suitable for the Fast Metabolism Diet, FMD Phase 3. 1 cup of almond milk is 1 serving of healthy fat for <20 pounds; 1 1/2 cup of almond milk is 1 serving of healthy fat for >20 pounds.

For this recipe, you may need:

Instructions

1. In a saucepan, heat the almond milk; when about to boil, pour half into a tall glass and reserve it for later.
2. Now, add the canned coconut milk, the coffee substitute, the xylitol, and the spices to the casserole, mix well and bring to a boil, then turn off the heat.
3. Add the roasted pumpkin to the casserole as well. Beat everything with a mixer until you get a homogeneous mixture.
4. If you have a milk frother, use it to froth the reserved almond milk. If you don’t have a skimmer, do this step.
5. Serve your pumpkin spice latte in two glasses or cups and pour the reserved hazelnut or almond milk on top.
6. Sprinkle with a bit of cinnamon and enjoy.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. You get 2 servings of healthy fat and two servings of vegetables (snack) for <20 pounds with these amounts.

For this recipe, you may need:

Instructions

1. In a jar or glass, put the chia seeds and vegetable milk, along with the optional sweeteners and eventual spaces. Mix well.
2. Let sit for 10 minutes, then mix again once the seeds have started to gel.
3. Cover the jar and leave it in the fridge for at least 3-4 hours or overnight.
4. Mix the chia pudding before serving and add your favourite toppings.

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

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 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. Wash the cabbage leaves and cut them into small pieces.
2. In a bowl, beat the egg and egg white, with the almond milk and a little salt.
3. Add the tapioca flour, add the cabbage and mix well. Cover with transparent paper and let stand in the refrigerator 10 minutes.
4. In a pan with 1 tablespoon of oil saute the shrimps. Once cooked, add them to the cabbage preparation (reserve some to decorate).
5. In the same pan put the other tablespoon of oil and pour the mixture, spread it a little so that it is flat. It should have a thickness of approximately 2 cm. Cook for about 5 minutes.
6. Turn it over and cook for 5 more minutes.
7. Serve hot with mayonnaise and some shrimp on top. You can also put some Katsuobushi – dehydrated tuna- (optional).

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 1 whole dinner for <20 pounds.

Instructions

1. Soak the azuki beans in enough water for at least 12 hours.
2. Put the beans in a pot with plenty of cold water and wait for it to boil.
3. Drain the beans and put them back in the pot with 1 cup of water. Put the fire to maximum to start boiling.
4. When the water boils, lower the heat and cook over low heat for 1 hour and a half.
5. Drain the beans and put them back in the pot. Add salt and xylitol little by little.
6. Stir and cook over low heat until thick. You can leave it like this or add a couple of tablespoons of water and crush it with the blender so that it has a finer texture.
7. For the dorayakis: in a bowl, mix the white, the milk, the xylitol, the cream of tartar and the bicarbonate.
8. Incorporate the flours. The resulting mass should have a semi-liquid consistency. Leave the dough in the refrigerator for about 30 minutes.
9. Heat a non-stick pan, and form some round discs with one or two tablespoons of dough.
10. When the surface of the dorayaki is full of small bubbles it can be turned over.
11. Spread some anko on a pancake and cover with another.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;

Phase 1: With these quantities, you get 2 grain serving and 2 protein serving for <20 pounds.
Phase 3: With these quantities, you get 4 grain servings and 2 protein serving 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. Prepare the vegan cheese with this recipe.
2. Cut the tomatoes into pieces.
3. In a bowl, beat the egg with a pinch of salt, add the flour and almond milk, to form a semiliquid dough.
4. Wash the pumpkin flowers very delicately and dry them with paper towels.
5. Fill the flowers with 1/2 tablespoon of vegan cheese, one cut cherry tomato and one anchovy (optional).
6. Wind the tip of the flowers to close them and pass them through the putty.
7. Put the coconut oil in a non-stick satin, and fry the flowers over medium heat, a couple of minutes per side. Serve the hot flowers.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get 2 servings of healthy fats for <20 pounds. For a full dinner, integrate with the remaining portion of protein and phase vegetables.

Instructions

1. Preheat the oven to 350° F (180 °C)
2. Remove the butter from the refrigerator to soften
3. Using a blender, grind 1/4 cup of oat  into thick flour
4. In a bowl, mix the ground oat, remaining whole oats (1/8 cup), lentil flour, a tablespoon of xylitol and a pinch of salt
5. Add coconut butter and almond milk and work quickly with your hands, without forming a dough; The consistency should be similar to wet sand with large crumbs and easy to compact
6. Put the remaining xylitol in the base of an individual mold and put the berries on top
7. With the hands distribute the sandy dough, without pressing it, and leaving some piece of fruit uncovered
8. Bake for 15-20 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get one breakfast for >20 pounds. For a complete breakfast, remember to add you serving of phase veggies.