Eating healthy always seems complicated: it takes a lot of time, you need ingredients that are hard to find, you have to cook rare dishes. All these are false myths, eating healthy can be simple, and you can use quality ingredients that you find easily. In fact, there is nothing easier to prepare than this Pork & Spiced Cabbage Bowl. It is a very simple dish, which requires little time in the kitchen and hides a spicy, unique and original flavor. It will conquer anyone who tries it!

New FMD recipes every week

All my recipes are suitable for FMD!

Pork & Spiced Cabbage Bowl

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Phase 1 · Phase 2 · Phase 3 Serves: 2 Prep Time: 5 min. Cooking Time: 20 min.

Ingredients

• 3 cup of cabbage
• 1 onion
• 8 oz. of ground pork meat
• 1 cup of leek
• 1 clove garlic
• ½ cup of vegetable broth
• 1 teaspoon thyme
• 1 pinch of cumin
• 1 pinch of cinnamon
• Salt and black pepper to taste

Instructions

1. Wash the cabbage and leeks and cut them into small pieces.
2. Remove the heart – germ the clove of garlic and finely chop it.
3. Peel the onion and cut it into skinny slices.
4. In a nonstick skillet, sauté the onion with the clove of garlic and the broth.
5. When the onion is transparent, add the minced meat, cabbage, and leeks — Cook for about 10 minutes.
6. Add spices and adjust salt. Cook 10 more minutes, if necessary, add more broth.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1, Phase 2 and Phase 3. With these amounts, you get 2 servings of protein and vegetables for <20 pounds.

Pork & Spiced Cabbage Bowl was last modified: May 5th, 2019 by Eloisa Faltoni

For this recipe, you may need:

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The Okonomiyaki is a Japanese recipe that was invented in Japan before the Second World War and developed and became popular during and after the war, consists of dough with several ingredients cooked on the grill. The Okonomiyaki can be of shrimp, squid, bacon; it is usually accompanied by mayonnaise and a special sauce for okonomiyaki. The recipe I propose today is a much healthier and gluten-free version of this fantastic Japanese recipe.

Here you can see how to make a perfect mayonnaise

New FMD recipes every week

All my recipes are suitable for FMD!

Okonomiyaki with shrimps

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Phase 3 Serves: 1 Prep Time: 20 min. Cooking Time: 20 min.

Ingredients

• 2 cups chopped cabbage
• 1 egg + 1 egg white
• 1/4 cup of almond milk *
• 2 tablespoons of tapioca flour
• 2 tablespoons of sesame or olive oil
• 56 gr of shrimps
• 1 tablespoon Mayonnaise
• a pinch of salt
• Katsuobushi (optional)

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.

 

Okonomiyaki with shrimps was last modified: April 13th, 2019 by Eloisa Faltoni

Notes

*In this recipes you use 1/4 cup of almond milk as a condiment. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

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Happy 2018 to all! I am pleased to see you again here I hope you have had a great holiday with your families and that you have many good New Year’s resolutions. I, truthfully, have two Resolutions that I want to share with you.

1. I want to thank all of you who follow me so faithfully; you are fantastic. I appreciate every comment, like, mail and private message that you send me. Thank you. Sometimes, it has happened that someone has “asked” for a recipe, for example, I remember the case of Erika, who asked me if I had a recipe for Brownies and a few weeks later I created this recipe for gluten-free Brownies. Inspired by this event, I thought about my New Year’s Resolution: this year, part of the recipes I will prepare will be chosen by you. My idea is that you leave me on my Facebook page comments with your favorite recipes that you miss in FMD and I will prepare the most voted, and I will adapt them to FMD.
2. My other purpose for this year is to spend some time in Japan. So I am going to start studying Japanese, for this reason, I have decided that once a month, I will publish on the blog a recipe for DMA inspired by Japanese cuisine. And to show that I’m serious, I start the year with this Low carb Ramen.

The Ramen is a typical dish of Japan, although it seems that its origin is China. It is a noodle soup accompanied by meat, tofu, seaweed, and egg. There are many different types of Ramen; in fact, each region has its specialty. Today I propose a version for FMD, perfect for Phase 2, made with shirataki (miracle noodles). It is a somewhat tricky recipe, but it offers a lot of satisfaction. It is also perfect to surprise your guests. Do not forget to give me your opinion

New FMD recipes every week

All my recipes are suitable for FMD!

Ramen casero Low carb

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Phase 2 · Phase 3 Serves: 2 Prep Time: 45 min. Cooking Time: 4 h.

Ingredients

• 200 gr of shirataki (miracle noodles)
• For the broth:
• 200 gr of pork loin
• 3 leaves of cabbage
• 2 bunches of pak choy
• 2 bunches of enoki mushrooms
• 1 bunch of brown shimeji mushrooms
• 1 leek
• 1 cup of daikon
• 1 fresh spring onion, with the whole stem
• 1 sheet of nori seaweed (only P3)
• 1 bay leaf
• 4 cloves of garlic
• 2 tablespoons chopped ginger
• 2 tablespoons white wine vinegar
• Salt
• For the egg:
• 1 egg
• 1/2 tablespoon white wine vinegar
• 4 tablespoons of Tamari
• 1/2 teaspoon ginger powder

Instructions

1. Fill a small pot with water and add 1/2 tablespoon of vinegar. Boil the egg and cook until it is entirely hard (at least 10/12 minutes from boiling).
2. When the egg is hard, cool it under running water and peel it. Put it whole in a bowl, with the tamari sauce and the powdered ginger and let it marinate for 1 hour. It is essential to turn the egg every 5/10 minutes so that the outside of the egg acquires a uniform color.
3. Vegetables: Carefully separate the cabbage leaves and pak choy leaves and wash them. Cut the base (not the trunk) to the shimeji mushrooms and wash them. Wash the bunches of enoki mushrooms without separating them and tie them with a kitchen thread so that they do not separate during cooking. Peel the daikon and cut it into pieces. Peel the onion, cut it into quarters and reserve the stem. Wash the leek thoroughly and cut it into four parts.
4. In a large pot, put all the vegetables with the nori seaweed(only P3), the bay leaf, the whole garlic cloves and the chopped ginger. Cover with plenty of water and boil for several hours.
5. Meanwhile, tie the meat with kitchen thread so that it maintains an elongated and rounded shape (like a tube).
6. Once tied, put the meat in a non-stick pan and brown on all sides.
7. When the meat is well browned, put it in the pot with the vegetables and let it cook (with the lid) for at least 2 hours.
8. After Three hours since the broth began to boil, remove the meat from the broth, and put it to marinate with the egg. Leave the meat in this brine for at least 20 minutes.
9. Rinse the shirataki (miracle noodles) with running water and put them in a pot with a little broth. Let them cook for a few minutes (according to the instructions on their packaging).
10. Remove the meat and the egg from the brine: remove the meat and cut it into several slices, cut the egg in half and remove the yolk (be careful not to break the white). Add the remaining brine to the broth. Taste and adjust salt.
11. It only remains to serve: in the bottom of some bowls, place the leaves of cabbage (cabbage), a piece of daikon and above the shirataki (miracle noodles). Also place the rest of the vegetables: the leeks, the shimeji mushrooms and the enoki (without thread), the pak choy, egg white half and several slices of meat in each bowl. Cover everything with plenty of broth.
12. Serve very hot with a little of the fresh finely chopped onion stalk.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 2. With these quantities, you get 2 full meals for <20 pounds.

A pinch of Japan: Homemade Low Carb Ramen was last modified: April 13th, 2019 by Eloisa Faltoni

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

The post A pinch of Japan: Homemade Low Carb Ramen appeared first on Cooking with a Cat.

The Salmon is without a doubt my favorite fish. I like it anyway. Smoked, baked, Sashimi, tartare, battered, marinated, carpaccio, steamed and in all other versions where you can find.

This recipe I propose is a delicate green soup of cabbage and leek, scented with dill, to which a simple skewer of smoked salmon gives an exceptional touch. Dill and salmon are indeed a perfect match.

This recipe is simple to prepare, and it is also perfect for when you have guests and little time to cook

New FMD recipes every week

All my recipes are suitable for FMD!

Green soup with dill and smoked salmon skewer

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Phase 2 · Phase 3 Serves: 1 Prep Time: 5 min. Cooking Time: 25 min.

Ingredients

• 1 leek
• 1 cup of green cabbage
• 1/2 cup kale
• 1/4 onion
• 2 cups vegetable stock
• 50 gr Smoked Salmon
• 2 teaspoons fresh or dried dill
• White pepper
• Salt

Instructions

1. Remove the stalks of the kale and wash their leaves and the rest of vegetables
2. Put the vegetables in a pot with the broth and a little salt and cook for about 20/25 minutes on medium heat
3. Meanwhile cut some strips of smoked salmon and put them on a skewer
4. A few minutes before finishing the cooking, add the half of the dill and the white pepper
5. When veggies are cooked, pass them through a blender until a homogeneous cream
6. Serve the soup in a deep dish with the skewer over and sprinkle both of them with the remaining dill

This recipe is compatible with the Fast Metabolism Diet – FMD Phase2; with these quantities, you get one meal for <20. For a complete meal add more veggies and the remaining protein.

Green soup with dill and smoked salmon skewer was last modified: January 8th, 2018 by Eloisa Faltoni

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