Instructions

1. Prepare the vegan cheese with this recipe.
2. Cut the tomatoes into pieces.
3. In a bowl, beat the egg with a pinch of salt, add the flour and almond milk, to form a semiliquid dough.
4. Wash the pumpkin flowers very delicately and dry them with paper towels.
5. Fill the flowers with 1/2 tablespoon of vegan cheese, one cut cherry tomato and one anchovy (optional).
6. Wind the tip of the flowers to close them and pass them through the putty.
7. Put the coconut oil in a non-stick satin, and fry the flowers over medium heat, a couple of minutes per side. Serve the hot flowers.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get 2 servings of healthy fats for <20 pounds. For a full dinner, integrate with the remaining portion of protein and phase vegetables.

Instructions

1. Preheat the oven to 350º F (180º C)
2. In a large bowl mix well all the dry ingredients: flours, xylitol, spices, cream of tartar and baking soda
3. In a smaller bowl mix the almond milk with oil and eggs
4. First add the milk, oil and egg compound to the flour and then the pumpkin puree
5. Mix until homogeneous
6. Divide the compound into muffin molds and bake for 40 – 50 minutes. To check if the muffins are cooked click one with a toothpick, if it comes out clean they are ready.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for <20 pounds or 2 breakfasts for >20. For a complete breakfast, add veggies, fruit and the remaining healthy fats.

*If you have to lose <20 pounds, add only 1/4 de cup of lentil flour.

Instructions

1. Preheat the oven to 350° F (180 °C)
2. Remove the butter from the refrigerator to soften
3. Using a blender, grind 1/4 cup of oat  into thick flour
4. In a bowl, mix the ground oat, remaining whole oats (1/8 cup), lentil flour, a tablespoon of xylitol and a pinch of salt
5. Add coconut butter and almond milk and work quickly with your hands, without forming a dough; The consistency should be similar to wet sand with large crumbs and easy to compact
6. Put the remaining xylitol in the base of an individual mold and put the berries on top
7. With the hands distribute the sandy dough, without pressing it, and leaving some piece of fruit uncovered
8. Bake for 15-20 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; with these quantities, you get one breakfast for >20 pounds. For a complete breakfast, remember to add you serving of phase veggies.

Instructions

1. Lightly chop the oat flakes and mix with the other two flours in a large bowl
2. Add the spices, salt, and xylitol to the flour mixture
3. Beat the egg well and mix it with the grated lemon zest
4. Also, join the oil and work the mixture with the hands
5. Create a compact dough and store in the refrigerator, wrapped in transparent paper, for 20 minutes
6. After 20 minutes, place the dough between two sheets of baking paper and stretch it to a thickness of about 1/2 centimeter
7. Cut the cookies into a round shape *
8. Place them on a tray lined with baking paper and bake for 10 minutes in a static oven preheated to 180 ° C (350º F)

This recipe is suitable for the Fast Metabolism Diet – FMD P3; With these quantities, you get 6 grain servings, 2 protein servings and 2 healthy fat servings, for <20 pounds.