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. In a jar or glass, put the chia seeds and vegetable milk, along with the optional sweeteners and eventual spaces. Mix well.
2. Let sit for 10 minutes, then mix again once the seeds have started to gel.
3. Cover the jar and leave it in the fridge for at least 3-4 hours or overnight.
4. Mix the chia pudding before serving and add your favourite toppings.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 1 healthy fat serving for <20 pounds.

Instructions

1. Peel and cut into pieces the peach, or any other fruit that you want to make ice cream.
2. Freeze it for at least 3 hours.
3. Beat the frozen fruit with the coconut milk and a little sweetener.
4. Freeze throughout the night.

This recipe is suitable for Fast Metabolism Diet – FMD Phase 3. With these amounts, you get 1 healthy fat serving and 1 fruit serving, 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. 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. 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. Cut the vanilla pod and extract the seeds with a knife (in case of not having vanilla pods can use natural vanilla flavor)
2. In a bowl mix the coconut milk, vanilla, and xylitol, mix until the xylitol is dissolved perfectly
3. In a smaller bowl, mix the seeds of chia and flax and add them to the coconut milk
4. Mix the milk and seeds well and put them in a glass
5. Store in the refrigerator for at least 3 hours

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With the quantities of this recipe, you got 1 snack for over 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. 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. 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.