Instructions

1. Cut the tuna into a cylinder and marinate it with a mixture of tamari sauce, vinegar, and powdered ginger. Leave it in the fridge for 1 hour, turning it from time to time.
2. After 1 hour, put the sesame on a plate and put the tuna on top, as if to bread it.
3. In a hot pan, put the sesame oil and put the tuna. Cook for less than a minute per side.
4. Meanwhile, wash and cut the lettuce and grate the carrots and radishes.
5. Remove the tuna from the pan and cut it with a sharp knife.
6. Dress the salad with lemon and serve with the tuna tataki.

This recipe is suitable for Fast Metabolism Diet Phase 3 – FMD P3. With these quantities, you get 1 protein serving, 1 healthy fat serving and 1 veggie serving for <20 pounds.

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. Put in a tall pot, rice, water, and salt, cover the pot and bring to a boil over high heat.
2. When the rice water starts to boil, lower the heat and let it boil covered, for about 40 minutes.
3. Meanwhile, prepare the filling you have chosen for your onigiri.
4. For stuffing tuna and ginger (F1): Drain the tuna entirely and put it in a bowl; Grate the fresh ginger over the tuna and spread the tamari sauce little by little, it should not remain liquid in the filling.
5. For the stuffing of salmon and spring onion (F4): cut the salmon into cubes and finely chop the chives; in a small pan, put the sesame oil and sauté the onion and salmon a few minutes; add salt and add the sesame seeds (optional); let it cool.
6. When the rice has absorbed all the water and is perfectly cooked, let it cool.
7. With slightly wet hands, take a handful of rice and shape it into a ball, with one finger, make a hole in the center and place part of the chosen filling, cover the hole with a little more filling and give the onigiris the typical Triangular shape.
8. [Optional] With hands completely dry, cut a strip of nori seaweed of the appropriate dimension to wrap the onigiri. Put the onigiri in the center of the strip and wrap it. Lightly wet the ends of the alga so that it sticks better.
9. You get about 4 large onigiri or 6 smaller ones.

This recipe is suitable for Phase1 (tuna filling) and Phase 4 – FMD P1 and P4. With these quantities, you get 2 servings of grains for Phase 1 with a little protein for <20 pounds.

Instructions

1. Cook over medium-low heat the wild rice in 2 parts of water for one of rice, covered, for about 40 minutes or according to the time indicated on the package.
2. In a bowl, mix the vinegar and the sweetener
3. When the rice has absorbed all the water and is perfectly cooked, put it on a plate and dress with the vinegar mixture. Mix well and let cool.
4. Wash all vegetables well. Cut the radishes into thin slices and the cucumber into small squares.
5. Cut the fresh salmon into an elongated strip and cut several slices of the same size and thickness.
6. Place the rice in the base of a bowl and place the vegetables in the middle of the bowl. Dress the vegetables with the sesame oil and a little salt.
7. Place the cut salmon on the other half of the bowl.
8. Garnish with chopped seaweed and black and white sesame.
9. Serve with tamari sauce, wasabi, and gari.

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

For this recipe, you may need:

Instructions

Instructions

1. Peel the cucumbers, leaving some strip of skin on each cucumber so that they are scratched.
2. Cut the cucumbers into thin slices; It is ideal to make them with the mandolin, although a sharp knife also works.
3. Put the cucumber slices, add the salt and mix well. Let stand about 5 minutes.
4. Meanwhile, in a bowl, mix the birch xylitol or the stevia, the grated or powdered ginger, the tamari sauce and the vinegar. If you use the xylitol, you have to beat until it is completely dissolved, if it is necessary, the vinegar can be heated slightly to make it easier.
5. With your hands, squeeze the slices of cucumber a little so that they release part of their water.
6. Mix the cucumber with the sauce, and leave in the fridge for at least 1 hour.
7. Just before serving, sprinkle each portion with one piece of black pepper.
8. [OPTIONAL] In F3, you can sprinkle with the seaweed that you prefer.

For this recipe, you may need:

Instructions

1. Wash and cut the vegetables: chop the ginger, garlic, and onion, cut the zucchini into slices and mushrooms into quarters.
2. In a wok or a large, put all the vegetables in the broth and sauté over medium heat for about 10 minutes.
3. Meanwhile, cook the noodles in plenty of water, during the time recommended by the container.
4. When the pasta is cooked, strain it and add it to the vegetables.
5. Add the tamari sauce and adjust salt and pepper. Skip another minute.
6. Serve with fresh parsley leaves and a little ginger powder.

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

For this recipe, you may need:

Instructions

1. Cut the pork into strips and place them in a deep dish with the ginger powder, the xylitol, the tamari sauce, the vinegar and two tablespoons of water. Leave to sit for 10 minutes.
2. While peeling the onion, cut it into thin slices and sauté it in a non-stick pan with a little vegetable broth.
3. Wash and cut the peppers and join them to the onion. Cook for about 5 minutes.
4. Join the pork with its sauce to the veggies and cook a few more minutes, until everything is cooked. If needed, you can add more broth.
5. Before removing from heat, adjust salt and grate a little fresh ginger.

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 1, 2 & 3; With these quantities, you get 2 protein servings for <20 pounds.

For this recipe, you may need:
 

Instructions

1. Wash all vegetables carefully.
2. Chop the garlic, onion and red pepper into small pieces and put them to sauté a few minutes in the pan with 1/2 cup of broth.
3. Meanwhile cut the green beans, the asparagus, and the yellow pepper into pieces of approximately 2 cm.
4. When the onion is transparent, add the spinach, the green beans and the rest of the broth.
5. Let cook a few minutes and add the rest of the vegetables.
6. Adjust salt and pepper and grate little fresh ginger on top. Leave to cook until all the broth evaporates.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 and Phase 3; You can eat at any time of the day: it only contains vegetables.

 For this recipe, you may need:

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.