Instructions

1. In a saucepan, heat the almond milk; when about to boil, pour half into a tall glass and reserve it for later.
2. Now, add the canned coconut milk, the coffee substitute, the xylitol, and the spices to the casserole, mix well and bring to a boil, then turn off the heat.
3. Add the roasted pumpkin to the casserole as well. Beat everything with a mixer until you get a homogeneous mixture.
4. If you have a milk frother, use it to froth the reserved almond milk. If you don’t have a skimmer, do this step.
5. Serve your pumpkin spice latte in two glasses or cups and pour the reserved hazelnut or almond milk on top.
6. Sprinkle with a bit of cinnamon and enjoy.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. You get 2 servings of healthy fat and two servings of vegetables (snack) for <20 pounds with these amounts.

For this recipe, you may need:

Instructions

1. In your food processor, put the pumpkin puree with a little stevia according to your taste. Beat for a minute to incorporate well.
2. Now, add the rest of the ingredients and process for a few more minutes until it forms a uniform dough and can be worked with your hands.
3. Shape your balls with your hands and form about 16 balls.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3. You get 8 servings of grain and 4 servings of healthy fat for <10 pounds with these amounts.

Instructions

1. The first thing is to chop the pumpkin and carrots and bring them to boil in plenty of water.
2. Preheat the oven to 330º F.
3. Meanwhile, crush the oat with the help of a blender and combine it with the other flours, the cream of tartar and the baking soda.
4. Put the flour mix in a big bowl and add the eggs, egg whites, oil and xylitol.
5. Mix until is homogeneous and add the coconut milk.
6. Drain the carrots and pumpkin and crush them in the blender, until turning them into a smooth puree.
7. Add the puree and grated coconut; Mix everything until it is homogeneous.
8. Put in a silicone mold and bake for about 45 or 50 minutes.
9. Before removing it from the oven, let it rest for 10 minutes, inside the oven, with the lid half open.

This recipe is suitable for Fast Metabolism Diet Phase 3 – FMD P3. With these quantities, you get 6 grain servings, 6 healthy fat servings, 2 protein servings and 2 veggies servings for <20 pounds.

For this recipe, you may need:

Instructions

1. Peel the pumpkin and boil it for about 30 minutes or until it is fully cooked. Drain and beat until it becomes a puree.
2. In a large bowl beat the egg whites well with xylitol. Add the milk and flour. Mix well.
3. Add spices, lemon peel, and pumpkin puree. Mix until a homogeneous compound is obtained.
4. Put a non-stick pan to heat thoroughly. Put a little mixture and give it a round shape.
5. Leave to cook a couple of minutes per side and serve with cinnamon on top.

Instructions

1. Preheat the oven to 390ºF (200ºC)
2. Wash the Red Kuri on the outside and cut the top
3. With a spoon, remove all seeds
4. Cover the stubs with aluminium foil, so they do not burn
5. Place the Red Kuri with the hollow up on a baking sheet with a little water
6. Bake for about 15/20 minutes. When the Red Kuri is cooked, removed it from the oven and stored in the heat
7. Meanwhile, finely chop the onion and put it in a non-stick pan with 1 or 2 tablespoons of broth. Let cook for a few minutes on low heat
8. Cut the butternut squash into cubes about 1 cm and add to the onion
9. After a few minutes add the rice with 1/2 cup of broth and remove
10. Let the rice cook over medium heat and add 1/2 cup of broth when left almost without liquid
11. Add rosemary, salt and a little white pepper
12. When it is 5 minutes to finish the cooking of the rice, put the white beans in a beater with 1/4 cup of broth and beat until obtaining a homogenous puree
13. Add the puree to the rice to give a creamier texture and continue cooking until the risotto is ready
14. Fill the Red Kuri with the risotto. The Red Kuri skin is very tender and tasty, so that you can eat

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 1 grain serving  and 1/2 protein serving for <20 pounds.

Instructions

1. Preheat the oven to 350º F (180º C)
2. Cut the pumpkin into 1cm cubes, wrap them in aluminum foil and bake for 20 minutes
3. When the pumpkin is cooked beat it with a blender until it is a homogenous puree
4. In a large bowl combine the almond flour, xylitol and pumpkin puree and form a dough *
5. With your hands form a few little balls, smaller than a golf ball
6. Put all the pine nuts on a plate and pass the balls through the pine nuts, until they are covered. Tighten the pine nuts a little, so they do not fall
7. Place the panellets on a baking sheet lined with baking parchment and bake for 15 minutes
8. After 15 minutes, let them rest in the oven until it is thoroughly cooled

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 healthy fats servings for <20 pounds or 2 healthy fast servings for >20 pounds. For a complete snack add veggies.

Instructions

1. Preheat the oven to 350º F (180º C)
2. Peel, cut and cook the pumpkin in a pot with plenty of water and a pinch of salt; cook for about 20 minutes
3. Meanwhile, wash and peel the onion, celery and carrot t finely chop them
4. In a nonstick skillet, put the trio of chopped vegetables and minced meat
5. Adjust salt and pepper and cook over medium heat about 15 minutes
6. When the pumpkin is cooked, drain well and beat with 1 pinch of salt, cinnamon, nutmeg and orange peel until a perfectly homogenous puree
7. Place all the meat in a ceramic or glass tray and press it with a spatula to leave a compact and solid base
8. Pour the puree over the meat and spread it with a spatula until covering all the meat
9. Bake for 20 minutes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase3. With these quantities, you get 3 protein servings for <20 pounds or 2 protein servings for >20 pounds.

Phase 1 Lunch: Add grains, fruit and vegetables

Phase 1 Dinner:Add grains and vegetables

Phase 3 Lunch: Add healthy fats, fruits and vegetables

Phase 3 Dinner: Add healthy fats, grains (optional) and vegetables

Instructions

1. Preheat the oven to 350º F (180º C)
2. In a large bowl mix well all the dry ingredients: flours, xylitol, spices, cream of tartar and baking soda
3. In a smaller bowl mix the almond milk with oil and eggs
4. First add the milk, oil and egg compound to the flour and then the pumpkin puree
5. Mix until homogeneous
6. Divide the compound into muffin molds and bake for 40 – 50 minutes. To check if the muffins are cooked click one with a toothpick, if it comes out clean they are ready.

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. For a complete breakfast, add veggies, fruit and the remaining healthy fats.

*If you have to lose <20 pounds, add only 1/4 de cup of lentil flour.