Instructions

1. Bring a pot of water to a boil. Gently place the eggs in the pot and boil the eggs for 12 minutes.
2. Put the eggs in a bowl with cold water for a few minutes, to stop cooking.
3. Peel the eggs and cut them into small pieces.
4. Wash and peel the vegetables and cut them: cut the celery, onion, carrot, bell peppers and gherkins into small cubes and the celery leaves into very thin strips.
5. Put the cut vegetables, a handful of sprouts and the eggs in a large bowl, adjust with a little salt and add the mayonnaise. Mix well.
6. Decorate your salad with a little sprouts.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 protein servings for <20 pounds, and 2 healthy fats servings 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. Peel the kabocha squash, sweet potato, and carrot and wash the rest of the vegetables.
2. Cut the kabocha squash, sweet potato and carrot into similar pieces, approximately 1 cm each; cut the leek into slices; cut the pak choy into strips; eliminate the root of shimeji mushrooms and separate them from each other.
3. In a large pot, put to braise the pork with tamari sauce, 3 or 4 tablespoons of broth, 1 clove of whole and peeled garlic and ground ginger. Leave to cook for 10 minutes and preserve.
4. In the same pot, leave the garlic clove, and add the leek, the kabocha squash, the sweet potato, the carrot, and the broth. Cook at least 15 minutes covered, over medium heat.
5. Add the remaining vegetables and adjust salt. Leave to cook 15 more minutes.
6. When the vegetables and broth are ready, put the buckwheat noodles already cooked in two large bowls, distribute the vegetables in the bowls and cover everything with the boiling broth. Add the meat on top and serve.

This recipe is suitable for Fast Metabolism Diet Phase 1 – FMD P1. With these quantities, you get 2 protein servings, 2 grain servings and 2 veggies servings for <20 pounds.

For this recipe, you may need:

Instructions

1. Peel the vegetables and cut them into thin strips with a knife or with the help of a mandolin slicer.
2. In a small bowl, mix the tamari sauce, the sesame oil and a pinch of salt.
3. Dress the vegetables with the sauce and the sesame seeds.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 1 P3 complete snack for <20 pounds.

For this recipe, you may need:

Instructions

1. For the zucchini: Preheat the oven to 320ºF (160ºC).
2. Wash and cut the zucchini into strips. Put it in a bowl and dress it with 1 teaspoon of olive oil, 1 teaspoon of Tajín and a pinch of salt. Mix well, put on a tray with baking paper and bake 10/15 minutes.
3. For the gordita: mix all the ingredients in a bowl. Heat a small nonstick pan and pour the compound. Cook for 3-5 minutes, then lower and turn over. Cook a few more minutes
4. For the eggs: Chop the garlic, onion, and chile and put them in a non-stick pan with 1 tablespoon of oil. Sauté over low heat for a few minutes.
5. Wash the peppers and tomatoes, cut them into approximately 1cm pieces and put them in the pan. Cook over low heat, stirring occasionally. Cook about 15 or 20 minutes around.
6. When the vegetables are well cooked, adjust salt and pepper and add a little chopped fresh coriander. Stir well and reserve.
7. In the same pan, put 1 tablespoon of olive oil and cook the egg over medium heat. Adjust salt.
8. For the salad: wash and cut all the vegetables. Dress with 1 teaspoon of oil, salt, and lemon.
9. To serve: Put the vegetables of huevos rancheros as a base and put the hot egg on top; sprinkle with pepper and chopped cilantro. Serve with salad, zucchini, and the gordita.

For this recipe, you may need:

Instructions

1. Preheat the oven to 350º F (180º C)
2. Peel, cut and cook the pumpkin in a pot with plenty of water and a pinch of salt; cook for about 20 minutes
3. Meanwhile, wash and peel the onion, celery and carrot t finely chop them
4. In a nonstick skillet, put the trio of chopped vegetables and minced meat
5. Adjust salt and pepper and cook over medium heat about 15 minutes
6. When the pumpkin is cooked, drain well and beat with 1 pinch of salt, cinnamon, nutmeg and orange peel until a perfectly homogenous puree
7. Place all the meat in a ceramic or glass tray and press it with a spatula to leave a compact and solid base
8. Pour the puree over the meat and spread it with a spatula until covering all the meat
9. Bake for 20 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase3. With these quantities, you get 3 protein servings for <20 pounds or 2 protein servings for >20 pounds.

Phase 1 Lunch: Add grains, fruit and vegetables

Phase 1 Dinner:Add grains and vegetables

Phase 3 Lunch: Add healthy fats, fruits and vegetables

Phase 3 Dinner: Add healthy fats, grains (optional) 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.

Instructions

1. Preheat the oven to 160º C (320º F)
2. Put the eggs and the birch xylitol in a bowl and beat until obtain a clear and foamy compound
3. Wash and peel the carrots and put in a blender until finely chopped
4. Add the carrots to the eggs compound and beat until homogeneous
5. In another bowl, mix all the flours, the cream of tartar and that baking soda; then incorporate them to the eggs and carrots compound
6. Add the sunflower oil and the orange zest and beat until homogeneous
7. Distribute the compound in paper muffin molds
8. Bake for 25 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 1/3 of healthy fat portion and phase fruit.

Instructions

1. Preheat the oven at 350º F (180ºC)
2. Grind the oats, until they are rolled into flour
3. Peel, chop and mash the apples and the carrot, until reduced in puree
4. Add the xyliotol and the oatmeal to the puree and mix until creating a damp and homogeneous dough
5. Put the dough in a mold of silicone
6. Bake for 40 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 3 full breakfasts for <20 pounds or 2 full breakfasts for >20 pounds.