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. Peel the pumpkin and boil it for about 30 minutes or until it is fully cooked. Drain and beat until it becomes a puree.
2. In a large bowl beat the egg whites well with xylitol. Add the milk and flour. Mix well.
3. Add spices, lemon peel, and pumpkin puree. Mix until a homogeneous compound is obtained.
4. Put a non-stick pan to heat thoroughly. Put a little mixture and give it a round shape.
5. Leave to cook a couple of minutes per side and serve with cinnamon on top.