These chard and pepper muffins are an ideal way to start the day: they are absolutly perfect to take them to work, they require only a few ingredients and you can leave them ready the night before.

Try them also as a snack!

New FMD recipes every week

All my recipes are suitable for FMD!

Swiss chard & peppers muffins

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Phase 2 Serves: 2 - 6 Prep Time: 10 min. Cooking Time: 20 min.

Ingredients

• 6 egg whites
• 2 cup of fresh Swiss chard
• 2 cup of red peppers
• 2 teaspoons of nutritional yeast
• 1 teaspoon turmeric powder
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180º C.
2. Wash the chard well and sauté in a pan, a couple of minutes, with two or three tablespoons of water.
3. Meanwhile, wash the peppers and cut into squares of about 1 cm.
4. In a large bowl, beat the egg whites with the turmeric powder, nutritional yeast, salt and pepper.
5. Drain chard well and mix with egg whites and part of the peppers.
6. Distribute the compound in silicone molds for muffins or in disposable aluminum molds.
7. Sprinkle each muffin with the remaining pieces of peppers and bake about 20 minutes.

This recipe is compatible with the Fast Metabolism Diet, Phase 2 – FMD P2. With these quantities you get 2 protein servings for <20 pounds or 6 protein servings for snack for <20 pounds.

Swiss chard & peppers muffins was last modified: June 28th, 2019 by Eloisaa

The post Swiss chard & peppers muffins appeared first on Cooking with a Cat.

Today I want to propose an easy recipe that gives excellent results. It is a vegan cheese spread, made with cashew nuts. Its preparation is the simplest, but its taste and texture are astounding.

It is an ideal recipe to accompany with vegetable crudités, rye toast or with this delicious flourless bread. I await your opinion! 

New FMD recipes every week

All my recipes are suitable for FMD!

Raw & Vegan cashew cheese spreads

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Phase 3 Serves: 4 Prep Time: 5 min. Cooking Time: 0 min.

Ingredients

• 1 cup cashew nuts
• 1/8 cup of water
• 2 tablespoons of lemon juice
• 2 tablespoons of nutritional yeast
• 1 garlic clove
• Fresh thyme
• Dry rosemary
• Dry oregano
• Salt

Instructions

1. Soak the cashews in a bowl with water for at least 8 hours
2. After 8 hours, rinse the cashews, drain and put them in the blender
3. Add the rest of the ingredients and beat until there is a homogeneous and a little thick cream
4. If you want a less dense cheese, more water can be added to obtain the desired texture

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

Raw & Vegan cheese spread was last modified: November 25th, 2018 by Eloisa Faltoni

Notes

Saving this vegan cheese in a tightly closed bottle in the fridge, you can keep it up to a week without problems. - 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: http://bit.ly/GlutenFreeSymbol

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