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. 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. Cut the pork into strips and place them in a deep dish with the ginger powder, the xylitol, the tamari sauce, the vinegar and two tablespoons of water. Leave to sit for 10 minutes.
2. While peeling the onion, cut it into thin slices and sauté it in a non-stick pan with a little vegetable broth.
3. Wash and cut the peppers and join them to the onion. Cook for about 5 minutes.
4. Join the pork with its sauce to the veggies and cook a few more minutes, until everything is cooked. If needed, you can add more broth.
5. Before removing from heat, adjust salt and grate a little fresh ginger.

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 1, 2 & 3; With these quantities, you get 2 protein servings for <20 pounds.

For this recipe, you may need:
 

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. The first step is to marinate the whole loin with all the spices and salt and preheat the oven to 350º F (180º C);
2. Then you have to tie it with a kitchen thread and put it in a pan with the tamari sauce, a couple of tablespoons of broth and a cut garlic, to brown it for a few minutes
3. When it is golden on all sides, put a tray that can go to the oven, with what remains of liquid in the pan and some more tablespoon of broth
4. Cover with aluminum foil and bake for 50 minutes; you have to turn it a couple of times during cooking
5. After an hour in the oven, the roast is ready and juicy: before serving it better to leave it covered for 15 minutes.

It is served thinly sliced, with its juice or with the sauce that is preferred.

This recipe is suitable for theFast Metabolism Diet – DMA Phase 2 and Phase 3. Depending on the weight of the loin will be more or fewer portions of protein.