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. 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 330º F (170º C).
2. Peel the zucchini (you can save the skin for a vegetable soup) and grate it very finely.
3. Place the grated zucchini on a clean cloth (for example those used to make cheese) and squeeze it to remove all the water.
4. Mix the zucchini with the liquid ingredients: the egg, the oil and the lemon, and mix well.
5. Then add the remaining ingredients and mix until there is a stable compound.
6. Pour the mixture into a cup suitable for baking and bake one 15-20 minutes.

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. Preheat the oven to 350ºF (180ºC).
2. In a large bowl beat the egg with 1 egg white and 4 tablespoons of xylitol until it becomes a foamy compound.
3. Add the grated orange zest, the vanilla seeds, the sunflower oil, the almond milk and mix well.
4. In another bowl, mix all the flours, the baking soda and the cream of tartar and add them to the liquid compound. If it is too dry, add a few more tablespoons of almond milk.
5. Add the cacao nibs and mix well.
6. Distribute the compound in muffin molds or cake mold.
7. [OPTIONAL] *** In a small saucepan, melt 1 tablespoon of xylitol, when it entirely melts beat the remaining egg white and add the melt xylitol.
8. Put a teaspoon of the compound of egg white and xylitol on the surface the most muffins and mix the surface lightly with a fork, to integrate a bit the two compounds.
9. Garnish with the whole almonds and bake for 20 minutes.****

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings and 4 grain serving, but just 1 protein serving, for <20 pounds.

For this recipe, you may need:
    

Instructions

1. Put the seeds in a powerful food processor and crush the seeds until they form a granular paste. This operation may require several minutes.
2. Put the obtained paste in a bowl with xylitol or stevia, baking soda, and cinnamon.
3. In another bowl beat the egg and add half of the egg to the rest of the ingredients. Work well to form a dough, add more egg if the dough is too dry.
4. Wrap it in baking paper and let it sit in the fridge for about 20 minutes.
5. Preheat the oven to 290ºF (145º C).
6. Put the dough between 2 sheets of baking paper and spread it with a rolling pin. The dough should have a thickness of about 1/2 cm.
7. Use a cookie mold to shape them; You can also use a glass or cut them with a knife.
8. Put the cookies on a baking sheet lined with baking paper and bake about 15 minutes.
9. IMPORTANT: to obtain the green color in the center of the cookies, they must be some time under heat (in the oven) but without getting toast too much. How each oven is different, I recommend previously cooking one single cookie at the temperature indicated in the recipe; if it browns too much, you can lower the heat slightly; while if it does not brown enough, you can raise the temperature slightly. Once they are cooled, the cookies look perfectly normal, but the base and the inside of the cookie acquire a green color.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings for <20 pounds. For a complete snack, add vegetables.

For this recipe, you may need:

Instructions

1. Wash the cabbage leaves and cut them into small pieces.
2. In a bowl, beat the egg and egg white, with the almond milk and a little salt.
3. Add the tapioca flour, add the cabbage and mix well. Cover with transparent paper and let stand in the refrigerator 10 minutes.
4. In a pan with 1 tablespoon of oil saute the shrimps. Once cooked, add them to the cabbage preparation (reserve some to decorate).
5. In the same pan put the other tablespoon of oil and pour the mixture, spread it a little so that it is flat. It should have a thickness of approximately 2 cm. Cook for about 5 minutes.
6. Turn it over and cook for 5 more minutes.
7. Serve hot with mayonnaise and some shrimp on top. You can also put some Katsuobushi – dehydrated tuna- (optional).

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 1 whole dinner 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.