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. Wash the peppers well and cut the top, creating a cover for the same pepper.
2. With a knife or with your hands, remove all the white parts and seeds, from the peppers.
3. Preheat the oven to 392ºF (200ºC).
4. Meanwhile, peel the garlic and onion and chop finely.
5. Wash the remaining vegetables and cut them into small pieces.
6. Put in a nonstick skillet, garlic, and onion in 3 tablespoons of broth; sauté until the onion is transparent.
7. Add the remaining vegetables in small pieces and the tamari sauce (optional); cook about 10 minutes. If necessary, add a few tablespoons of broth.
8. Meanwhile, wrap the peppers with their own lids in silver paper and bake them for 5 minutes. Take them out of the oven and open the wrapper to cool them down a bit.
9. Add the meat to the toast and cook 10 minutes more. Adjust salt and pepper. If necessary, add a few tablespoons of broth.
10. When 10 minutes have passed, fill the peppers with the mixture of meat and vegetables and at least 1 tablespoon of cooking broth.
11. Cover the peppers with their lids and wrap them again in silver paper. Bake about 20 minutes *.
12. Serve yellow fillings, covered with their lid and accompanied with phase vegetables.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1, 2 and 3. With these amounts, you get 1 serving of protein for  <20, with a few vegetables.

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. 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. Heat 1 1/2 tablespoons of olive oil in a pan. Add a crushed garlic to brown. 
2. Finely chop the onion and fry it in the oil.
3. Wash and cut the mushrooms and spinach and add them to the onion. Adjust salt and pepper and cook for a few minutes.
4. Meanwhile, in a bowl mix the two flours and a pinch of salt. Add a little broth to the flour and mix. It may not be necessary to use all the broth. There must be a homogeneous compound, smooth and a little dense.
5. Add the remaining 1 1/2 tablespoons of olive oil and mix well.
6. On a flat surface, put 4 leaves of corn previously soaked. Place 1/4 of the mass obtained in each leaf. 
7. Put the  filling in the center of the dough and wrap the tamales. 
8. Use other sheets if necessary. Close them with a strip of the same leaf of corn.
9. Cook tamales steamed, for 25/30 minutes or until hard.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. With these quantites you get 4 grain servings, 1 Healthy Fat serving and 1 protein sercing for <20.

Instructions

1. Fill a small pot with water and add 1/2 tablespoon of vinegar. Boil the egg and cook until it is entirely hard (at least 10/12 minutes from boiling).
2. When the egg is hard, cool it under running water and peel it. Put it whole in a bowl, with the tamari sauce and the powdered ginger and let it marinate for 1 hour. It is essential to turn the egg every 5/10 minutes so that the outside of the egg acquires a uniform color.
3. Vegetables: Carefully separate the cabbage leaves and pak choy leaves and wash them. Cut the base (not the trunk) to the shimeji mushrooms and wash them. Wash the bunches of enoki mushrooms without separating them and tie them with a kitchen thread so that they do not separate during cooking. Peel the daikon and cut it into pieces. Peel the onion, cut it into quarters and reserve the stem. Wash the leek thoroughly and cut it into four parts.
4. In a large pot, put all the vegetables with the nori seaweed(only P3), the bay leaf, the whole garlic cloves and the chopped ginger. Cover with plenty of water and boil for several hours.
5. Meanwhile, tie the meat with kitchen thread so that it maintains an elongated and rounded shape (like a tube).
6. Once tied, put the meat in a non-stick pan and brown on all sides.
7. When the meat is well browned, put it in the pot with the vegetables and let it cook (with the lid) for at least 2 hours.
8. After Three hours since the broth began to boil, remove the meat from the broth, and put it to marinate with the egg. Leave the meat in this brine for at least 20 minutes.
9. Rinse the shirataki (miracle noodles) with running water and put them in a pot with a little broth. Let them cook for a few minutes (according to the instructions on their packaging).
10. Remove the meat and the egg from the brine: remove the meat and cut it into several slices, cut the egg in half and remove the yolk (be careful not to break the white). Add the remaining brine to the broth. Taste and adjust salt.
11. It only remains to serve: in the bottom of some bowls, place the leaves of cabbage (cabbage), a piece of daikon and above the shirataki (miracle noodles). Also place the rest of the vegetables: the leeks, the shimeji mushrooms and the enoki (without thread), the pak choy, egg white half and several slices of meat in each bowl. Cover everything with plenty of broth.
12. Serve very hot with a little of the fresh finely chopped onion stalk.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 2. With these quantities, you get 2 full meals for <20 pounds.

Instructions

1. Preheat the oven to 190º C (370º F)
2. Wash the zucchini and cut the top (The result should be like a small lid)
3. Extract the pulp from the zucchini with a spoon until they are empty (careful not to break them)
4. Wash and cut others vegetables (even zucchini pulp); put them in a pan with 3/4 cups of stock and let cook over medium heat for 10 minutes
5. When the vegetables are cooked, add the quinoa, the lentils, and the remaining stock
6. Add salt and thyme, set cook a few minutes
7. Fill the zucchini with the quinoa and cover them with the upper section of the zucchini themselves
8. Place the zucchini on a baking sheet covered with aluminum  foil
9. Bake for 50 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1 and Phase 3.

• Phase 1: Whit these quantities, get 4 dinners for <20 pounds. If you want to eat this dish for lunch, remember to integrate with phase fruit.
• Phase 3: In this phase, you have to use only half the quinoa (2 cups instead of 4), and you can add more vegetables. With these modified quantities, get 4 dinners for <20 pounds, remember to integrate with healthy fats.

Instructions

1. Cut very finely the half of the salvia and the clove of garlic
2. In a bowl mix the minced meat with garlic, sage, egg white and salt
3. Mix well with the hands until all the ingredients are amalgamated
4. Form dumplings with the hands
5. Wash and cut the leeks and mushrooms and put them in a pan over medium heat, add salt
6. After 5 minutes, put the remaining salvia and the meatballs in the pan with the vegetables and cover the pan
7. Let cook 10 minutes and serve hot

This recipe is suitable for the Fast Metabolism Diet – DMA Phase2; With these quantities, you get 1 meal for >20 pounds, add vegetables.