Instructions

1. Peel the pears, chop them and grind them with the blender until obtaining a puree.
2. In a large bowl, add the egg whites and flour and mix well.
3. When you have a homogeneous mixture, add the pear puree, the cocoa, the sweetener, the bicarbonate, and the tartar cream. Mix well until the ingredients are incorporated, and you get a smooth dough.
4. Heat a nonstick skillet. When it’s hot, lower the heat a little, pour two tablespoons of the mixture into the pan, and form a round pancake. Let the pancake cook for a few minutes.
5. When several bubbles have formed on the surface, turn it over with a spatula and cook for a couple more minutes.
6. Repeat the process until the mixture is finished.
7. Serve your pancakes with the blueberries on top.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 breakfast for <20 pounds or 2 breakfast for >20 pounds.

Instructions

1. Soak the azuki beans in enough water for at least 12 hours.
2. Put the beans in a pot with plenty of cold water and wait for it to boil.
3. Drain the beans and put them back in the pot with 1 cup of water. Put the fire to maximum to start boiling.
4. When the water boils, lower the heat and cook over low heat for 1 hour and a half.
5. Drain the beans and put them back in the pot. Add salt and xylitol little by little.
6. Stir and cook over low heat until thick. You can leave it like this or add a couple of tablespoons of water and crush it with the blender so that it has a finer texture.
7. For the dorayakis: in a bowl, mix the white, the milk, the xylitol, the cream of tartar and the bicarbonate.
8. Incorporate the flours. The resulting mass should have a semi-liquid consistency. Leave the dough in the refrigerator for about 30 minutes.
9. Heat a non-stick pan, and form some round discs with one or two tablespoons of dough.
10. When the surface of the dorayaki is full of small bubbles it can be turned over.
11. Spread some anko on a pancake and cover with another.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;

Phase 1: With these quantities, you get 2 grain serving and 2 protein serving for <20 pounds.
Phase 3: With these quantities, you get 4 grain servings and 2 protein serving for <20 pounds.

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. Preheat the oven to 350ºF (180ºC).
2. In a large bowl, mix all the dry ingredients: flours, grated coconut, xylitol, cloves, baking and tartar cream. Mix well.
3. In another bowl mix the egg whites, the undone coconut oil and the oat milk. Beat well and combine the flour mixture. Mix until there is a stable compound.
4. With oven gloves on, peel prickly pears and cut them into half slices. Prickly pears have many seeds, which are edible but very hard and cannot be bitten. They can be left and swallowed whole, but I prefer to remove them.
5. Place the coconut compound in a silicone mold. It can be a single mold or more small molds.
6. Place the half slices of prickly pears on the surface of the coconut compound.
7. Bake for 35 minutes.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 3 breakfasts for <20 pounds or 2 breakfasts for >20 pounds. For a complete breakfast, integrate with the remaining protein and phase veggies.

Instructions

1. Preheat the oven to 180º C (350º F)
2. In a large bowl, mix the oat flour with the xylitol and lemon zest and mix well
3. In a small bowl prepare a vegan egg by mixing 3 tablespoons of chickpea flour with 3 of water
4. Beat the oat flakes with 1/4 cup of boiling water, to obtain a moist porridge; This passage can be skipped if you use the remains of the oat milk
5. Add the vegan egg, moist porridge (or milk remains) and oat milk to the flour mixture and mix well
6. Wash the cherries and put them whole in the bottom of a silicone mold
7. Pour all the compound on the cherries; it is not necessary that they are completely covered
8. Bake in a ventilated oven for 40 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;

Phase 1: With these quantities, you get 3 full breakfasts for <20 pounds or 2 full breakfasts for >20 pounds.
Phase 3: With these quantities, you get 6 servings of grains and 3 of fruits for <20 pounds or 4 servings of grains and 2 of fruit for >20 pounds. It also contains less than one serving of protein. For a full breakfast add the remaining fruit and protein and healthy fats and phase vegetables.

Instructions

1. Preheat the oven to 160º C (320º F)
2. In a bowl, mix all the flours with the cacao, bicarbonate and cream tartar
3. In another bowl, join the eggs and xylitol and beat until a clear and foamy compound
4. Add the hazelnut or almond milk and the oil to the egg compound, mix well
5. Combine the liquid compound in the flour and mix until perfectly homogeneous
6. Distribute the compound obtained in paper molds for muffins, filling the molds only up to 2/3
7. Put a whole cherry in the center of each cupcake
8. Bake in a ventilated oven for 35/40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 2/3 serving of healthy fats, 2/3 serving of fruit and phase vegetables.

Instructions

1. Preheat the oven to 160º C (320º F)
2. In a large bowl put the yolk of the egg (save the white for later), the skin of grated lemon and the two tablespoons of birch xylitol and beat until a clear and foamy compound
3. Combine all the flour, cocoa, cream and baking soda to the yolk and mix
4. Beat 2 cup of raspberries until mashed and add to the main compound
5. Add also the boxed coconut milk and mix until a homogeneous compound
6. In another bowl, put 2 egg whites and set them to firm snow
7. Add the whites to the main compound without disassembling them
8. Divide the compound into the cupcake molds and bake for 30/40 minutes *
9. Meanwhile, beat the coconut milk (only the dense part) with the ground birch sugar, put it in a pastry bag and keep it in the fridge
10. Let the cupcake cool and decorate with dense coconut milk **
11. Finish decorating with the remaining raspberries

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 pounds. For a complete breakfast add phase vegetables.

Instructions

1. Preheat the oven to 160º C (320º F)
2. Put the eggs and the birch xylitol in a bowl and beat until obtain a clear and foamy compound
3. Wash and peel the carrots and put in a blender until finely chopped
4. Add the carrots to the eggs compound and beat until homogeneous
5. In another bowl, mix all the flours, the cream of tartar and that baking soda; then incorporate them to the eggs and carrots compound
6. Add the sunflower oil and the orange zest and beat until homogeneous
7. Distribute the compound in paper muffin molds
8. Bake for 25 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete Breakfast add 1/3 of healthy fat portion and phase fruit.