Instructions

1. Preheat the oven to 200ºC.
2. Wash the peppers and eggplants, dry them well with a clean cloth, and peel the onion.
3. Place all the whole vegetables on an oven sheet and make a small cut at the base of the eggplants.
4. Pour some olive oil over your vegetables and brush them to coat the surface. This step is optional, you can roast the vegetables without oil if you prefer.
5. Bake your vegetables for about 50 minutes or more if necessary, until they are cooked through. Every once in a while, flip the veggies so they are done nicely on all sides.
6. When the vegetables are well cooked, take them out of the oven and let them warm for a few minutes, so that they are not so hot when you go to peel them.
7. Very carefully peel all the vegetables and remove the seeds from the peppers. Be especially careful not to burn yourself on the peppers as they can contain very hot water inside.
8. Cut the peppers and the aubergines, the strips, and the onion into quarters.
9. Place your vegetables on a plate and season with salt, oil, garlic, chopped parsley, or whatever you like best.
10. You can also keep your Escalivada in the fridge in an airtight container. It will keep one 4-5 days without a problem.

This recipe is compatible with the Fast metabolism diet – FMD Phase 1, Phase 2, and Phase 3 (the eggplants only in P1 and P3; and the oil only in P3).

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.

Instructions

1. Peel the onion, the garlic, the garlic, and the ginger. Wash the peppers well.
2. Chop the clove of garlic and cut onion, garlic, and ginger in thin strips.
3. In a nonstick skillet, put the onion, garlic, garlic, and ginger and sauté with 4 or 5 tablespoons of broth. Simmer for 10 minutes, if necessary, add a little more broth.
4. Meanwhile, cut the peppers and tofu into similar sized pieces.
5. When the onion is transparent, add the curry paste, peppers, tofu and 4 or 5 tablespoons more broth and adjust salt.
6. Leave to cook for 20 more minutes over low heat. If necessary, add more broth.

This recipe is suitable for the Fast Metabolism Diet – FMD P2, ONLY for vegans or ovo-lacto vegetarians. With these quantities, you get 4 snacks protein serving for <20 pounds,  or 2 main meal protein serving for <20 pounds.

Instructions

1. Wash the cabbage and leeks and cut them into small pieces.
2. Remove the heart – germ the clove of garlic and finely chop it.
3. Peel the onion and cut it into skinny slices.
4. In a nonstick skillet, sauté the onion with the clove of garlic and the broth.
5. When the onion is transparent, add the minced meat, cabbage, and leeks — Cook for about 10 minutes.
6. Add spices and adjust salt. Cook 10 more minutes, if necessary, add more broth.

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

Instructions

1. Cut the chicken breast into large strips.
2. Mix all the ingredients except the chicken and create a marinade.
3. Put the chicken inside the marinade and cover it well. Cover with transparent paper.
4. Let it sit in the fridge for a couple of hours. Turn the chicken at least once.
5. Heat a griddle or non-stick pan: cook the chicken strips for a few minutes on each side.
6. Serve the hot chicken with chopped fresh chives (optional).

This recipe is allowed on the Fast Metabolism Diet – FMD Phase 1, Phase 2 & Phase 3. With these quantities, you’ll get 2 protein servings for <20 pounds (4 snack protein servings).

Instructions

1. Peel the onion and wash the spinach well.
2. Drain the white asparagus well and cut them into three or four pieces.
3. Cut the salmon into strips.
4. Cut the onion and pickles into slices.
5. Join all the ingredients in a large plate or salad bowl.
6. Dress with vinegar and salt.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 2 and Phase3; With these amounts, you get 1 protein serving and 1 vegetables serving, for <20 pounds.

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 the broccoli thoroughly and cut it into pieces.
2. Bring them to a boil about 15 minutes or until thoroughly cooked.
3. Drain the broccoli.
4. Join all the ingredients in the blender jar and process until smooth. If it is too thick, add a little water.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 and Phase 2; This recipe only includes vegetables and free condiments so that you can eat freely during the day.

For this recipe, you may need:

Instructions

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: