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. 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 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. Wash the cabbage and leeks and cut them into small pieces.
2. Remove the heart – germ the clove of garlic and finely chop it.
3. Peel the onion and cut it into skinny slices.
4. In a nonstick skillet, sauté the onion with the clove of garlic and the broth.
5. When the onion is transparent, add the minced meat, cabbage, and leeks — Cook for about 10 minutes.
6. Add spices and adjust salt. Cook 10 more minutes, if necessary, add more broth.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1, Phase 2 and Phase 3. With these amounts, you get 2 servings of protein and vegetables for <20 pounds.

Instructions

1. Cut the chicken breast into large strips.
2. Mix all the ingredients except the chicken and create a marinade.
3. Put the chicken inside the marinade and cover it well. Cover with transparent paper.
4. Let it sit in the fridge for a couple of hours. Turn the chicken at least once.
5. Heat a griddle or non-stick pan: cook the chicken strips for a few minutes on each side.
6. Serve the hot chicken with chopped fresh chives (optional).

This recipe is allowed on the Fast Metabolism Diet – FMD Phase 1, Phase 2 & Phase 3. With these quantities, you’ll get 2 protein servings for <20 pounds (4 snack protein servings).

Instructions

1. Peel the kabocha squash, sweet potato, and carrot and wash the rest of the vegetables.
2. Cut the kabocha squash, sweet potato and carrot into similar pieces, approximately 1 cm each; cut the leek into slices; cut the pak choy into strips; eliminate the root of shimeji mushrooms and separate them from each other.
3. In a large pot, put to braise the pork with tamari sauce, 3 or 4 tablespoons of broth, 1 clove of whole and peeled garlic and ground ginger. Leave to cook for 10 minutes and preserve.
4. In the same pot, leave the garlic clove, and add the leek, the kabocha squash, the sweet potato, the carrot, and the broth. Cook at least 15 minutes covered, over medium heat.
5. Add the remaining vegetables and adjust salt. Leave to cook 15 more minutes.
6. When the vegetables and broth are ready, put the buckwheat noodles already cooked in two large bowls, distribute the vegetables in the bowls and cover everything with the boiling broth. Add the meat on top and serve.

This recipe is suitable for Fast Metabolism Diet Phase 1 – FMD P1. With these quantities, you get 2 protein servings, 2 grain servings and 2 veggies servings for <20 pounds.

For this recipe, you may need:

Instructions

1. Wash the peppers well and cut the top, creating a cover for the same pepper.
2. With a knife or with your hands, remove all the white parts and seeds, from the peppers.
3. Preheat the oven to 392ºF (200ºC).
4. Meanwhile, peel the garlic and onion and chop finely.
5. Wash the remaining vegetables and cut them into small pieces.
6. Put in a nonstick skillet, garlic, and onion in 3 tablespoons of broth; sauté until the onion is transparent.
7. Add the remaining vegetables in small pieces and the tamari sauce (optional); cook about 10 minutes. If necessary, add a few tablespoons of broth.
8. Meanwhile, wrap the peppers with their own lids in silver paper and bake them for 5 minutes. Take them out of the oven and open the wrapper to cool them down a bit.
9. Add the meat to the toast and cook 10 minutes more. Adjust salt and pepper. If necessary, add a few tablespoons of broth.
10. When 10 minutes have passed, fill the peppers with the mixture of meat and vegetables and at least 1 tablespoon of cooking broth.
11. Cover the peppers with their lids and wrap them again in silver paper. Bake about 20 minutes *.
12. Serve yellow fillings, covered with their lid and accompanied with phase vegetables.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1, 2 and 3. With these amounts, you get 1 serving of protein for  <20, with a few vegetables.

Instructions

1. Preheat the oven to 180º C.
2. Cook broccoli steamed or boiled, for 10/15 minutes, until tender.
3. Meanwhile, wash spinach well and sauté in a pan, a couple of minutes, with two or three tablespoons of water.
4. In a large bowl, beat the whites with salt and pepper.
5. Drain the vegetables well and mix them with the egg whites.
6. Distribute the compound in silicone molds for muffins or in disposable aluminum molds.
7. Sprinkle each muffin with garlic powder and bake 20 minutes.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 & 2. With these amounts, you get 2 meal portions of protein and 2 of vegetables for -10 or 4 snack servings for protein and 4 for vegetables for -10.

Instructions

1. Wash the broccoli thoroughly and cut it into pieces.
2. Bring them to a boil about 15 minutes or until thoroughly cooked.
3. Drain the broccoli.
4. Join all the ingredients in the blender jar and process until smooth. If it is too thick, add a little water.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 and Phase 2; This recipe only includes vegetables and free condiments so that you can eat freely during the day.

For this recipe, you may need:

Instructions