Instructions

1. Fill a large bowl with water, and put your wooden sticks inside, so that they soak for a half-hour and do not burn during cooking.
2. Meanwhile, wash the shrimps well and peel them, leaving the tails on them. You can also ask to have them prepared for you at the fishmonger.
3. Thinly slice one or two lemons, then cut each of the lemon slices into quarters.
4. Now, prepare your skewers: thread three shrimps and two lemon pieces, alternately, on each of your wooden sticks. Repeat this operation until you finish the shrimps.
5. Put all your skewers on a large platter.
6. Very finely chop the garlic and fresh herbs you have chosen. Parsley, chives, and thyme are ideal for this recipe, but you can choose the ones you prefer.
7. Prepare the dressing by mixing in a bowl the juice of two lemons, the oil, the grated skin of a lemon, the minced herbs, the minced garlic, ground black pepper, and a little salt. Mix well and pour over the skewers.
8. Cover the tray with the skewers with plastic wrap and let them rest for about 20 minutes in the fridge.
9. When the skewers have taken on flavor, heat a griddle or non-stick pan and cook the skewers for a few minutes per side. You can also cook them on a barbecue.

This recipe is compatible with the Fast Metabolism Diet’s Phase 3 (FMD); With these quantities, you get 2 protein servings for <20 pounds and 1 healthy fat serving for <20 pounds.

Instructions

1. Preheat the oven to 350 ºF (175 ºC).
2. In a large bowl, mix the dry ingredients: chickpea flour, baking soda, paprika, pepper, and salt.
3. Add the oil and mix well until you get a sandy texture.
4. Add the water spoon by spoon, while mixing.
5. Knead with your hands, until you get a smooth dough.
6. Place the dough between two sheets of baking paper and roll it out finely with a rolling pin. The thickness should be a couple of millimeters.
7. Cut the dough into triangles, and bake about 10 – 15 minutes, until the edges are lightly browned.
8. Try them with some pico de gallo (tomato, onion, jalapeño, coriander, lemon juice), guacamole and cashew nut “cheese”.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 protein servings and 1 healthy fat serving for <20 pounds.

Instructions

1. Peel the cooked beets and cut them into pieces.
2. Peel the garlic and remove the heart.
3. Put the pieces of beetroot, garlic, tahini and lime juice in the glass of a blender and start blend.
4. Add the olive oil little by little while you continue blending, until a homogeneous sauce forms.
5. Adjust salt and blend again.

This recipe is compatible with Fast Metabolism Diet – FMD Phase 3; with these quantities, you get 2 healthy fat servings  (<20 pounds).

Instructions

1. Peel the cucumber and cut it into slices.
2. Wash the rest of the vegetables thoroughly and cut them into pieces.
3. Rinse and drain white beans.
4. Peel and cut the avocado.
5. Join all the ingredients in a large plate or salad bowl.
6. Dress with the juice of half a lemon, oil and salt.

This recipe is suitable for the Fast Metabolism Diet, FMD Phase 3. With these amounts, you get 1 serving of vegetables, 1 of protein and 1 of healthy fat, for <20 pounds.

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. Heat 1 1/2 tablespoons of olive oil in a pan. Add a crushed garlic to brown. 
2. Finely chop the onion and fry it in the oil.
3. Wash and cut the mushrooms and spinach and add them to the onion. Adjust salt and pepper and cook for a few minutes.
4. Meanwhile, in a bowl mix the two flours and a pinch of salt. Add a little broth to the flour and mix. It may not be necessary to use all the broth. There must be a homogeneous compound, smooth and a little dense.
5. Add the remaining 1 1/2 tablespoons of olive oil and mix well.
6. On a flat surface, put 4 leaves of corn previously soaked. Place 1/4 of the mass obtained in each leaf. 
7. Put the  filling in the center of the dough and wrap the tamales. 
8. Use other sheets if necessary. Close them with a strip of the same leaf of corn.
9. Cook tamales steamed, for 25/30 minutes or until hard.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. With these quantites you get 4 grain servings, 1 Healthy Fat serving and 1 protein sercing for <20.

Instructions

1. Preheat the oven to 390°F (200°C)
2. Wash the pepper well and put it whole on a baking tray lined with silver foil
3. Lower the temperature to 350° F (180°C) and put the tray
4. Cook the pepper for 45/50 minutes, remembering to turn it once in a while
5. When the pepper is cooked let it cool and then peel and remove all the seeds
6. Put all the ingredients in a batitoda and crush until there is a homogeneous cream
7. I reserve a pecan nut to decorate

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 2 servings of healthy fats for <20 pounds.

Instructions

1. Preheat oven to 200 ° C
2. Place the washed eggplant on baking paper in a baking sheet and roast for about 45 – 50 minutes; rotate it 2 or 3 times
3. When well cooked, let it cool and then peel ti
4. Meanwhile, drain and rinse the chickpeas
5. Chopgarlic and onion
6. Mixall the ingredients and beat until obtaining a cream homogeneous
7. Decoratewith a piece of grilled eggplant or a piece of pepper

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; The hummus serving for <20 pounds is 1/3 cup; the hummus serving for >20 pounds is 1/2 cup. For a full snack add phase veggies.

Instructions

1. Wash the tomatoes well and pass them by boiling water (just a few seconds) to be able to remove the skin well
2. Clean and peeled the tomatoes, proceed to remove all the seeds with a spoon
3. Peel cucumber, onion and garlic (to garlic remove the heart * trick of the grandmother * to make it more delicate) and cut them into pieces
4. Wash the peppers well, eliminate the seeds and cut them
5. Combine all the vegetables and beat with the blender until a homogeneous compound
6. Season with salt and vinegar and beat again
7. Pass the gazpacho through a fine strainer, to remove the skins of the peppers
8. Serve cold (after a few hours in the fridge) with pearls of balsamic vinegar
9. Garnish with fresh mint leaves
10. In phase 3, you can add EVO oil

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;

This recipe contains only Vegetables so that you can eat the desired amount in the appropriate phases. If in Phase 3 you add oil, remember that it counts as healthy fat.

Instructions

1. Preheat oven to 200 °C (400° F)
2. Place the aubergines washed on baking paper in a baking sheet and roast for about 45 – 50 minutes; Rotate them 2 or 3 times
3. When well cooked, let them cool and then peel them
4. Meanwhile, finely chop the garlic, parsley, and mint
5. To put in a mixer the pulp of eggplant, the garlic, the parsley, the mint, the cumin, the oil, the juice of lemon and the salt; Beat until cream
6. If desired, cut the tomato into cubes and use it to decorate the cream (optional)

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got one serving of healthy fats for <20 pounds.