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. Cook the egg white: you can use the egg white of a hard boiled egg, or boil it in a bain-marie for 5 minutes, or put it in a cup and cook it in the microwave for 1 minute, at full power.
2. Finely chop the shallot and the dill.
3. Cut the salmon into strips.
4. Put all the ingredients in the glass of a blender and crush until you obtain a homogeneous pâté.

This recipe is compatible with the Fast Metabolism Diet, Phase 2 – FMD P2. With these quantities, you get 2 protein servings for snack 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. Put the lemon juice and 1/2 cup of water in a small pot and bring to a boil.
2. Add 1 tablespoon of xylitol or stevia to taste and gelatin.
3. Pour into a silicone mold and store in the refrigerator for 20 to 30 minutes.
4. Put the jamaica flowers and 1 cup of water in a small pot and bring to a boil.
5. Add 1 tablespoon of xylitol or stevia to taste and gelatin.
6. Pour very carefully on the lemon jelly and store in the fridge for at least 2 hours.
7. Unmold the gelatin and break / cut it irregularly as if they were precious gems.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2; With these quantities, you got 4 protein snacks for <20 pounds, for P2.

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. 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

1. In a small pot, put the xylitol and water to heat until the xylitol has completely dissolved. Cool slightly. If you use liquid stevia, mix the water and the stevia directly in a glass, without heating.
2. When the sweetened water is no longer hot, mix it with the other ingredients of the vinaigrette and beat vigorously with the rods or with a fork for one minute.
3. Wash the vegetables and cut them. Serve them on a plate with the vinaigrette on top.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1, Phase 2 and Phase 3; This recipe only includes vegetables and free condiments so that you can eat freely during the day.

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. Put cashews (cashews) in a bowl and let them soak in cold water overnight
2. Preheat the oven to 350ºF (180ºC).
3. Put all the ingredients to make the base in a processor and crush them until there is a homogeneous mass.
4. Line a mold with baking paper and distribute the dough at the bottom of the mold and level with a spoon.
5. Bake the base for 15 minutes. Take it out of the oven.
6. Meanwhile, make the filling: put in a processor the cashews soaked all night, coconut milk and sunflower oil and crush until a smooth and homogeneous cream. It may take a few minutes.
7. Add the xylitol or stevia, and one tablespoon of lemon juice beat again. Add the second spoonful of lemon juice and beat again.
8. Add the sifted tapioca flour and beat again until it is fully incorporated.
9. Pour the cashew preparation into the mold and bake for 30/40 minutes at 320ºF (160ºC).
10. Wait for it to cool and put in the fridge. Unmold only when completely cold and serve with raspberries for breakfast or rhubarb and ginger jam for dinner.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 4 healthy fat servings for <20 pounds but ONLY 2 grain serving for <20 pounds.

Instructions

1. Peel the pumpkin and boil it for about 30 minutes or until it is fully cooked. Drain and beat until it becomes a puree.
2. In a large bowl beat the egg whites well with xylitol. Add the milk and flour. Mix well.
3. Add spices, lemon peel, and pumpkin puree. Mix until a homogeneous compound is obtained.
4. Put a non-stick pan to heat thoroughly. Put a little mixture and give it a round shape.
5. Leave to cook a couple of minutes per side and serve with cinnamon on top.