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. Cut the vanilla pod along, and with the knife blade take out all the seeds.
2. In a pot, put the oat milk, the sweetener, the vanilla seeds, the pod, the arrowroot, and the agar agar.
3. Put the pot over low heat and continuously stir until it breaks to boil.
4. Let boil a couple of minutes (without mixing) and remove from heat.
5. Remove the vanilla pod and distribute the milk in bowls, cups or glasses. Let cool and put in the refrigerator, at least two hours.
6. Meanwhile, wash the strawberries thoroughly and cut them into small pieces.
7. In a large bowl, mix the strawberries well with the sweetener and the juice of half a lemon.
8. Cover and let stand in the fridge.
   When the pannacotta is dense, cover with the strawberries and serve cold.

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

Instructions

1. Put cashews (cashews) in a bowl and let them soak in cold water overnight
2. Preheat the oven to 350ºF (180ºC).
3. Put all the ingredients to make the base in a processor and crush them until there is a homogeneous mass.
4. Line a mold with baking paper and distribute the dough at the bottom of the mold and level with a spoon.
5. Bake the base for 15 minutes. Take it out of the oven.
6. Meanwhile, make the filling: put in a processor the cashews soaked all night, coconut milk and sunflower oil and crush until a smooth and homogeneous cream. It may take a few minutes.
7. Add the xylitol or stevia, and one tablespoon of lemon juice beat again. Add the second spoonful of lemon juice and beat again.
8. Add the sifted tapioca flour and beat again until it is fully incorporated.
9. Pour the cashew preparation into the mold and bake for 30/40 minutes at 320ºF (160ºC).
10. Wait for it to cool and put in the fridge. Unmold only when completely cold and serve with raspberries for breakfast or rhubarb and ginger jam for dinner.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 4 healthy fat servings for <20 pounds but ONLY 2 grain serving for <20 pounds.

Instructions

1. In a large bowl, start to whisk the egg whites. Add the cream of tartar. Keep whisking until stiff peaks forms.
2. With a knife cut the vanilla bean and remove the seeds, add the seeds to the whites and beat again.
3. Made a sort of syrup: boil the water and agar agar for 3 minutes stirring frequently.
4. Add xylitol and boil for another 3 minutes stirring constantly over medium-low heat.
5. While whisking the egg whites add 1 teaspoon of syrup. Pay attention not to disassemble the egg whites. Continue until you finish the water. There must be a white, shiny and sparkling compound.
6. Optional: Sprinkle the base of a silicone mold with 1/2 tablespoon of arrowroot.
7. Pour the compound into a silicone mold (or another mold lined with baking paper) and level it with a spatula.
8. Optional: sprinkle the surface with the remaining arrowroot.
9. Leave in the refrigerator at least 2 hours.
10. Demolish carefully and cut into squares.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2; With these quantities, you got 3 protein servings for P2 snack for <20 pounds.

Instructions

1. In a large bowl, mix egg whites and xylitol and beat until soft peaks form
2. Gradually add 1 tablespoon of lime juice to the egg whites, while continuing to whisk until stiff, glossy peaks form when you lift the whisk out of the bowl
3. In a small bowl, mix the arrowroot with the kale powder and grated lime zest, and add it to the egg whites; Mix gently until uniform
4. Place a piece of baking paper of the same size in a non-stick frying pan
5. Pour the foaming compound* onto the oven paper, cover with lid and cook over medium heat, for 20 minutes
6. Carefully remove pancake from baking paper and serve with Italian meringue** and raw cacao (optional), rhubarb jam or whatever you want

This recipe is compatible with the Fast Metabolism Diet – FMD Phase2;  with these quantities, you get 1 breakfast for <20 or 2 snacks for <20. For a complete breakfast add phase vegetables.

Instructions

1. Wash and cut the cauliflower and boil it for 15/20 minutes in a pot with plenty of water and a little salt
2. Meanwhile, put the oil in a frying pan and add the arrowroot
3. When a fairly solid compound has been formed, add the coconut milk, little by little
4. Blend constantly so that no lumps are formed
5. Season with a little salt, nutmeg and curry paste
6. Drain the cauliflower, place it on a baking tray and arrange all the béchamel on top Bake for 10/15 minutes at 150º C (302º F)

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 healthy fats portion for <20 pounds or 2 healthy fats portion for >20 pounds.

Instructions

1. Peel the carrots, cut them and steam them until they are tender
2. Meanwhile, in a casserole, put the coconut milk over low heat
3. In a bowl separate the egg whites from the yolks
4. Combine egg yolks, xylitol, and arrowroot to the coconut milk and mix constantly with a pastry stick
5. It has to be removed slowly and carefully so that no lumps
6. When the compound has reached the desired consistency, remove it from the fire and cover with transparent paper to contact the surface, so that a crust does not form
7. Meanwhile, put the egg whites to cook slowly to the water bath and go stirring constantly
8. When the egg whites begin to adopt a creamy consistency, add lemon juice and orange zest
9. Continue to rotate until the cream is homogeneous and then remove from the heat
10. Whisk the carrots until they are pureed
11. Combine the egg whites and carrots to the yolk and coconut milk compound and stir vigorously until you have a homogeneous light orange cream
12. Divide the cream into cups or glasses and let stand in the refrigerator covered with transparent paper for a couple of hours
13. Before serve, decorate with chopped hazelnuts and cacao paste
14. You can also add a little bit of raw jam if desired *

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With these amounts, you obtain 3 portions of healthy fats for >20 pounds, but only 2 portions of proteins. For this reason, this recipe complements very well my recipe of gluten-free Bread rolls stuffed with jam; Making both recipes together, you have to integrate with the remaining fruit.