Instructions

1. In a saucepan, heat the almond milk; when about to boil, pour half into a tall glass and reserve it for later.
2. Now, add the canned coconut milk, the coffee substitute, the xylitol, and the spices to the casserole, mix well and bring to a boil, then turn off the heat.
3. Add the roasted pumpkin to the casserole as well. Beat everything with a mixer until you get a homogeneous mixture.
4. If you have a milk frother, use it to froth the reserved almond milk. If you don’t have a skimmer, do this step.
5. Serve your pumpkin spice latte in two glasses or cups and pour the reserved hazelnut or almond milk on top.
6. Sprinkle with a bit of cinnamon and enjoy.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. You get 2 servings of healthy fat and two servings of vegetables (snack) for <20 pounds with these amounts.

For this recipe, you may need:

Instructions

1. Preheat the oven to 200ºC.
2. Wash the peppers and eggplants, dry them well with a clean cloth, and peel the onion.
3. Place all the whole vegetables on an oven sheet and make a small cut at the base of the eggplants.
4. Pour some olive oil over your vegetables and brush them to coat the surface. This step is optional, you can roast the vegetables without oil if you prefer.
5. Bake your vegetables for about 50 minutes or more if necessary, until they are cooked through. Every once in a while, flip the veggies so they are done nicely on all sides.
6. When the vegetables are well cooked, take them out of the oven and let them warm for a few minutes, so that they are not so hot when you go to peel them.
7. Very carefully peel all the vegetables and remove the seeds from the peppers. Be especially careful not to burn yourself on the peppers as they can contain very hot water inside.
8. Cut the peppers and the aubergines, the strips, and the onion into quarters.
9. Place your vegetables on a plate and season with salt, oil, garlic, chopped parsley, or whatever you like best.
10. You can also keep your Escalivada in the fridge in an airtight container. It will keep one 4-5 days without a problem.

This recipe is compatible with the Fast metabolism diet – FMD Phase 1, Phase 2, and Phase 3 (the eggplants only in P1 and P3; and the oil only in P3).

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 squash and the sweet potato and cut them into pieces.
2. Open the vanilla pod with a knife, remove all the seeds and reserve them.
3. Put the vegetables in a pot with water and with the vanilla pod without seeds. Boil about 25-30 minutes or until the vegetables are tender.
4. Remove the vanilla pod and mash with a blender or fork.
5. Put the obtained puree in a pot and add the vanilla seeds, the sweetener you use and the agar agar.
6. Cook over medium heat, continually stirring until the puree begins to thicken.
7. Pour the puree into a silicone mold and let it cool for at least 8 hours.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3; This recipe only includes vegetables so that you can eat freely during the day. Even so, remember that it is important not to abuse the sweet potato / sweet potato or consume it every day, as Haylie and his team remind us.

For this recipe, you may need:

Instructions

1. Put on medium heat, a casserole with water and xylitol
2. When the xylitol melt, add the egg whites and stir constantly
3. When the egg whites begin to change color add the raw cacao, the spices and the grated skin of 1/2 orange
4. Lower the heat and continue stirring
5. OPTIONAL: Add the arrowroot so that no lumps are formed
6. When the chocolate begins to thicken, remove the chili and cloves, put it in a blender and beat until perfectly creamy
7. Serve this spicy chocolate hot or cold

This recipe is compatible with the Fast Metabolism Diet – FMD Phase2; with these quantities, you get 2 full snacks for <20 or 1 full snack for >20.

This recipe can also be used in Phase 2 as breakfast, lunch or dinner, but you have to adjust the amounts or integrate with more vegetables and protein.

Instructions

1. Preheat the oven to 338 ºF (170 ºC).
2. Wash the zucchini and grate it finely. Put the grated zucchini in a strainer and put a pinch of salt. Let it rest for half an hour and then squeeze it as much as possible: you can press it between your hands, for example.
3. In a large bowl, mix the flours, baking soda, cream of tartar, salt and thyme.
4. Add the drained zucchini to the flours and mix until it is as uniform as possible.
5. Also, add oat or rice milk and mix well.
6. Cut the tomatoes into slices.
7. Pour the dough into an 8-inch silicone mold and decorate it with the slices of fresh tomatoes. Sprinkle a little thyme on top.
8. Bake the cake for 50 or 60 minutes, until it is golden brown and cooked. Prick the cake with a toothpick to make sure it is perfectly cooked.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 grains servings and 2 protein servings, for <20 pounds.

Instructions

1. Start by mixing all the dry ingredients: flour, 2 tablespoons of xylitol, baking soda and cream of tartar.
2. Add the oat milk to the flours and mix well.
3. In a large bowl, whisk the egg whites until stiff and incorporate them into the flour mixture with a spatula. Make enveloping and careful movements, so as not to depose the egg whites very much.
4. In a silicone mold, put the remaining xylitol, evenly distributed. Place the pineapple slices on top.
5. Blueberries or cherries can be placed now or wait for until the cake is baked, as you prefer.
6. You can cut the remaining pineapple into small pieces and put it in the dough.
7. Pour the dough on top of the pineapple placed at the bottom of the mold and bake the cake at 160 degrees for 25 -35 minutes or until cooked.
8. Take out the cake upside down immediately. Pay a lot of attention because the xylitol “syrup” could be very hot.
9. If you haven’t done it before, add blueberries or cherries.

This recipe is compatible with Fast Metabolism Diet – FMD Phase 1. With these quantities, you get 3 breakfast for <20 pounds or  2 breakfast for >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. Cut the vanilla pod along, and with the knife blade take out all the seeds.
2. In a pot, put the oat milk, the sweetener, the vanilla seeds, the pod, the arrowroot, and the agar agar.
3. Put the pot over low heat and continuously stir until it breaks to boil.
4. Let boil a couple of minutes (without mixing) and remove from heat.
5. Remove the vanilla pod and distribute the milk in bowls, cups or glasses. Let cool and put in the refrigerator, at least two hours.
6. Meanwhile, wash the strawberries thoroughly and cut them into small pieces.
7. In a large bowl, mix the strawberries well with the sweetener and the juice of half a lemon.
8. Cover and let stand in the fridge.
   When the pannacotta is dense, cover with the strawberries and serve cold.

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

Instructions

1. For the muffins: Preheat the oven to  338º F (170ºC).
2. In a large bowl, mix the flours, the cacao, the sweetener, the bicarbonate and the cream of tartar. Mix well.
3. Add vegetable milk little by little, mixing so that no lumps remain. There should be a homogeneous and creamy mass. If necessary, add a little water.
4. Add the coconut oil and mix again.
5. Divide the dough into muffin molds. It is best to use a tray of muffins with 1-use paper molds or silicone molds.
6. Bake for 25 or 30 minutes.
7. For the decoration: while the muffins are in the oven undo the coconut oil in a pot and add the cocoa powder, little by little and the sweetener. Mix well until there is a chocolate sauce.
8. When the muffins are cooked, decorate them with the chocolate sauce and grated coconut and let the sauce solidify.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 6 healthy fat servings and 6 grain servings for <20 pounds,  or 4 healthy fat servings and 4 grain servings for >20 pounds.