Instructions

1. Peel the onion, the garlic, the garlic, and the ginger. Wash the peppers well.
2. Chop the clove of garlic and cut onion, garlic, and ginger in thin strips.
3. In a nonstick skillet, put the onion, garlic, garlic, and ginger and sauté with 4 or 5 tablespoons of broth. Simmer for 10 minutes, if necessary, add a little more broth.
4. Meanwhile, cut the peppers and tofu into similar sized pieces.
5. When the onion is transparent, add the curry paste, peppers, tofu and 4 or 5 tablespoons more broth and adjust salt.
6. Leave to cook for 20 more minutes over low heat. If necessary, add more broth.

This recipe is suitable for the Fast Metabolism Diet – FMD P2, ONLY for vegans or ovo-lacto vegetarians. With these quantities, you get 4 snacks protein serving for <20 pounds,  or 2 main meal protein serving for <20 pounds.

Instructions

1. 1. Freeze the tofu for 8 hours or the night before
   2. Preheat the oven to at 350º F (180º C)
   3. Let the tofu unfreeze and cut into sticks about one centimeter thick
   4. Put the sticks on kitchen paper and put salt on them
   5. Let stand for a couple of minutes and then with another piece of kitchen paper dry the sticks as much as possible
   6. Tofu, after being unfrozen will lose a lot of water. It has to lose all water possible
   7. In a bowl, mix turmeric, ginger, and curry and sprinkle the sticks with this mix.
   8. Grate a little bit of fresh ginger above the stick and arrange them on a baking sheet lined with baking parchment
   9. Bake for 25 minutes or until entirely crispy.

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

Instructions

1. Wash the aubergines and dice them into medium size. Let them soak in cold water for a few minutes.

   2. Wash the tomatoes and cut them into quarters.
   3. Peel and chop the garlic and onion and sauté in a large nonstick skillet. Sauté over low heat for a few minutes.
   4. Add eggplant, tomatoes, all spices and a pinch of salt. Mix well and cook over medium-high heat for about 8-10 minutes.
   5. Add the green curry paste and stir for a minute until it softens and releases its aroma.
   6. Add the oatmeal milk, cover and boil gently for 10 minutes.
   7. Before serving put some fresh parsley and mix well.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase3. With these quantities, you get 2 grains servings for <20 pounds in P1 or 4 grain servings for <20 pounds in P3. Integrate with the remaining foods.

Instructions

1. Preheat the oven to 320º F (160º C)
2. Finely chop the shallot and put it in a non-stick pan with a tablespoon or two of broth
3. Let sauté over low heat the shallot, meanwhile wash and cut the green beans into pieces of approximately 1.5 cm
4. Cut the chicken (or turkey) into pieces of 1 or 2 cm
5. When the shallot is perfectly transparent, combine the chicken and the green beans
6. In a glass, mix 4 or 5 tablespoons of broth with the curry and add it to the chicken
7. Add salt and white pepper and cook a few minutes
8. Meanwhile, peel and cut the garlic into very thin slices
9. Put the garlic on a baking sheet lined with baking paper and bake for about 5 or 10 minutes (the chips should be crispy but not pick up much color or will have a bitter taste)
10. Serve the chicken with its sauce and the garlic chips (Tip: don’t let the chips touch the sauce or will soften)

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 2; With these quantities, you get 1 meal for <20 pounds, add 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.