Instructions

1. Peel the pears, chop them and grind them with the blender until obtaining a puree.
2. In a large bowl, add the egg whites and flour and mix well.
3. When you have a homogeneous mixture, add the pear puree, the cocoa, the sweetener, the bicarbonate, and the tartar cream. Mix well until the ingredients are incorporated, and you get a smooth dough.
4. Heat a nonstick skillet. When it’s hot, lower the heat a little, pour two tablespoons of the mixture into the pan, and form a round pancake. Let the pancake cook for a few minutes.
5. When several bubbles have formed on the surface, turn it over with a spatula and cook for a couple more minutes.
6. Repeat the process until the mixture is finished.
7. Serve your pancakes with the blueberries on top.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 breakfast for <20 pounds or 2 breakfast for >20 pounds.

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. Chop the almonds and hazelnuts with a knife.
2. Melt the coconut oil in a small casserole.
3. Mix the coconut oil with cocoa, water, sweetener and a pinch of salt until a homogeneous mixture is obtained.
4. Mix the crushed almonds and hazelnuts to the mixture.
5. Arrange the mixture in a tray lined with baking paper or in a silicone mold.
6. Leave in the fridge at least a couple of hours.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. With these amounts, you get 4 healthy fat servings for <20 pounds.

Instructions

1. For the muffins: Preheat the oven to  338º F (170ºC).
2. In a large bowl, mix the flours, the cacao, the sweetener, the bicarbonate and the cream of tartar. Mix well.
3. Add vegetable milk little by little, mixing so that no lumps remain. There should be a homogeneous and creamy mass. If necessary, add a little water.
4. Add the coconut oil and mix again.
5. Divide the dough into muffin molds. It is best to use a tray of muffins with 1-use paper molds or silicone molds.
6. Bake for 25 or 30 minutes.
7. For the decoration: while the muffins are in the oven undo the coconut oil in a pot and add the cocoa powder, little by little and the sweetener. Mix well until there is a chocolate sauce.
8. When the muffins are cooked, decorate them with the chocolate sauce and grated coconut and let the sauce solidify.

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

Instructions

1. Wash the spinach and kale thoroughly and remove the stems.
2. Put all the ingredients in the blender and process until you obtain a homogeneous consistency. If it is too dense you can add a little water and beat again.

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 1, 2 and 3; With these quantities, you get 1 full P2 breakfast or 2 full P2 snacks for <20 pounds.

For this recipe, you may need:
 

Instructions

1. Melt the cacao paste in a bowl: it can be done with the microwave or water bath
2. When the cacao paste is perfectly melted, add the xylitol and 2 or 3 tablespoons of coconut milk; Mix until the xylitol is completely melt
3. Combine the rest of the coconut milk and mix well
4. Put the liquid in the molds of pole and leave in the freezer at least 8 hours

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With the quantities of this recipe, you got 3 snacks for <20pounds or 2 snacks for >20 pounds. For a complete snack add veggies.

This recipe can also be used as breakfast or dessert, but you must add the rest of the food since this recipe only contains healthy fats.

Instructions

1. Rinse and drain well the silky tofu
2. Chop and beat in a blender until a uniform mousse is formed
3. Undo the cocoa paste in a heatproof bowl over a pan of simmering water (bain marie)
4. Add the cocoa paste to tofu and 1 teaspoon xylitol and continue beating a little more
5. Add the rest of the xylitol, cinnamon and if desired mint aroma or orange peel (optional)
6. Beat until homogeneous
7. Let it rest in the refrigerator to be fresh and serve in a glass with a little ground cinnamon

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 ONLY for vegans; With these quantities, you get 2 snacks for >20 pounds or 1 breakfast for >20 pounds. For a complete breakfast add phase vegetables.

Instructions

1. Preheat the oven to 160º C (320º F)
2. In a bowl, mix all the flours with the cacao, bicarbonate and cream tartar
3. In another bowl, join the eggs and xylitol and beat until a clear and foamy compound
4. Add the hazelnut or almond milk and the oil to the egg compound, mix well
5. Combine the liquid compound in the flour and mix until perfectly homogeneous
6. Distribute the compound obtained in paper molds for muffins, filling the molds only up to 2/3
7. Put a whole cherry in the center of each cupcake
8. Bake in a ventilated oven for 35/40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 2/3 serving of healthy fats, 2/3 serving of fruit and phase vegetables.

Instructions

1. Preheat oven to 160 ° C
2. In a large bowl, mix the defatted coconut flour, with the sorghum, tapioca, chickpeas, grated coconut, cream tartar and bicarbonate
3. In another bowl, mix the eggs with the xylitol and the coconut oil, beat until homogeneous
4. Combine the liquid compound into the flour mixture and mix well, it will remain a fairly dense compound
5. Add the coconut milk
6. Crush the cacao paste into very small pieces and add them to the compound, mix well
7. Divide the compound into paper cupcake molds
8. Bake in a ventilated oven for 40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 1/2 portion of healthy fats and phase fruit and vegetables.

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.