Egg salad is a fresh and delicious vegetarian dish, perfect to prepare at any time, especially when you are short on time. It is also a very versatile recipe, it serves as an appetizer, starter or snack; You can serve it in endive leaves, spinach rolls or accompanied by oatmeal and seed crackers.

The secret to a good egg salad is to choose some very fresh eggs, to use in the preparation of the salad and homemade mayonnaise.

Here you can see the video of how to make mayonnaise at home, and below the recipe for egg salad:

New FMD recipes every week

All my recipes are suitable for FMD!

Egg salad with homemade mayonnaise

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Phase 3 Serves: 4 Prep Time: 15 min. Cooking Time: 12 min.

Ingredients

• 4 eggs
• 2 carrots
• 2 celery stalks, including the leaves
• 1 yellow bell pepper
• 1/4 of onion
• 4 pickled gherkins
• 1 handful of sprouts
• 6 tablespoons of homemade mayonnaise
• Sea salt

Instructions

1. Bring a pot of water to a boil. Gently place the eggs in the pot and boil the eggs for 12 minutes.
2. Put the eggs in a bowl with cold water for a few minutes, to stop cooking.
3. Peel the eggs and cut them into small pieces.
4. Wash and peel the vegetables and cut them: cut the celery, onion, carrot, bell peppers and gherkins into small cubes and the celery leaves into very thin strips.
5. Put the cut vegetables, a handful of sprouts and the eggs in a large bowl, adjust with a little salt and add the mayonnaise. Mix well.
6. Decorate your salad with a little sprouts.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 protein servings for <20 pounds, and 2 healthy fats servings for <20 pounds.

Egg salad with homemade mayonnaise was last modified: April 12th, 2020 by Eloisa Faltoni

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The Okonomiyaki is a Japanese recipe that was invented in Japan before the Second World War and developed and became popular during and after the war, consists of dough with several ingredients cooked on the grill. The Okonomiyaki can be of shrimp, squid, bacon; it is usually accompanied by mayonnaise and a special sauce for okonomiyaki. The recipe I propose today is a much healthier and gluten-free version of this fantastic Japanese recipe.

Here you can see how to make a perfect mayonnaise

New FMD recipes every week

All my recipes are suitable for FMD!

Okonomiyaki with shrimps

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Phase 3 Serves: 1 Prep Time: 20 min. Cooking Time: 20 min.

Ingredients

• 2 cups chopped cabbage
• 1 egg + 1 egg white
• 1/4 cup of almond milk *
• 2 tablespoons of tapioca flour
• 2 tablespoons of sesame or olive oil
• 56 gr of shrimps
• 1 tablespoon Mayonnaise
• a pinch of salt
• Katsuobushi (optional)

Instructions

1. Wash the cabbage leaves and cut them into small pieces.
2. In a bowl, beat the egg and egg white, with the almond milk and a little salt.
3. Add the tapioca flour, add the cabbage and mix well. Cover with transparent paper and let stand in the refrigerator 10 minutes.
4. In a pan with 1 tablespoon of oil saute the shrimps. Once cooked, add them to the cabbage preparation (reserve some to decorate).
5. In the same pan put the other tablespoon of oil and pour the mixture, spread it a little so that it is flat. It should have a thickness of approximately 2 cm. Cook for about 5 minutes.
6. Turn it over and cook for 5 more minutes.
7. Serve hot with mayonnaise and some shrimp on top. You can also put some Katsuobushi – dehydrated tuna- (optional).

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 1 whole dinner for <20 pounds.

 

Okonomiyaki with shrimps was last modified: April 13th, 2019 by Eloisa Faltoni

Notes

*In this recipes you use 1/4 cup of almond milk as a condiment. - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

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