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. Preheat the oven at 275º F.
2. In a bowl, mix all ingredients, except coconut oil and xylitol.
3. Put the oil and xylitol in a small pot over low heat, until it dissolves completely.
4. Join the oil and xylitol to the rest of the ingredients and mix well.
5. Put the mixture on a tray lined with baking paper and bake about 45 minutes.
6. Let cool and break the granola into small irregular pieces.

This recipe is suitable for the Fast Metabolism Diet, FMD Phase 3. With these amounts, you get 6 grain servings and 6 healthy fat 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. Prepare the vegan cheese with this recipe.
2. Cut the tomatoes into pieces.
3. In a bowl, beat the egg with a pinch of salt, add the flour and almond milk, to form a semiliquid dough.
4. Wash the pumpkin flowers very delicately and dry them with paper towels.
5. Fill the flowers with 1/2 tablespoon of vegan cheese, one cut cherry tomato and one anchovy (optional).
6. Wind the tip of the flowers to close them and pass them through the putty.
7. Put the coconut oil in a non-stick satin, and fry the flowers over medium heat, a couple of minutes per side. Serve the hot flowers.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get 2 servings of healthy fats for <20 pounds. For a full dinner, integrate with the remaining portion of protein and phase vegetables.

Instructions

• Preheat the oven to 150º C (302° F)
• Grind the grated coconut for a couple of minutes with a blender, to have a finer consistency
• In a large bowl, mix crushed coconut, xylitol, and egg
• Melt the coconut oil, in a casserole or in the microwave, and add it to the compound
• Mix the compound until it is homogeneous and, with the hands, form little balls
• Place a raw hazelnut on top of each ball
• Arrange the pastries on a baking sheet with baking paper and bake for 15 minutes in a convection oven

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 6 healthy fats servings for <20 pounds.

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. The first thing is to crumble as much as possible the Digestive cookies, you find the recipe here*
2. Once they are completely shredded, join the coconut oil and mix until it has been discarded and soaked all the cookies
3. In the bottom of a few glasses of dessert or a mold that opens (not very large) are placed the crumbled cookies and pressed with the spoon, until forming a perfectly uniform base
4. Leave the base in the freezer for 20 minutes
5. Meanwhile, put the coconut milk in a casserole and start to heat
6. When it is almost boiling, reduce the heat to a minimum and add the xylitol and the coffee substitute, mixing constantly
7. When they have been dissolved, add a teaspoon of agar agar and continue mixing
8. Let it boil slowly for about 5 minutes and then add the cacao paste or cacao powder
9. The mixture is allowed to cool
10. When the mixture is cold, put it on top of the base and store the cheesecake in the refrigerator for at least 3 hours, better overnight
11. After 3 hours, put the coconut milk in a pastry bag and decorate the mini plates or the unique cake
12. Before serve, leave a few minutes outside of the refrigerator to avoid that the base is too hard; if you choose to make a cake with a mold that opens, unmold with a lot of attention

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 3 breakfasts for >20 pounds or 4.5 breakfasts for <20 pounds.

For a complete breakfast integrate with the remaining proteins and with phase fruit and vegetables.