Instructions

1. Put the almonds to soak for at least 8 hours; I usually leave them overnight.
2. The next day, rinse the almonds well and peel them. You will see that once soaked, the skin will be effortless to remove: it is enough to apply a little pressure with your fingers, and the almond comes out on its own. (You can also use already peeled almonds and skip this step).
3. When your almonds are peeled, put them in the blender with the water. You can use more water if you want lighter milk. You can divide this process into several batches if not all the ingredients fit into your blender.
4. Add the water and process everything very well until the almonds have entirely powdered.
5. Strain the liquid through a cloth or vegetable milk bag to separate the milk from the almond pulp. It is important to squeeze as much as possible to remove all the milk.
6. Note: do not throw away the pulp as you can use it for other recipes.
7. Your almond milk is ready to be used. Keep it in an airtight glass jar in the fridge for up to 4-5 days.

This recipe is suitable for the Fast Metabolism Diet, FMD Phase 3. 1 cup of almond milk is 1 serving of healthy fat for <20 pounds; 1 1/2 cup of almond milk is 1 serving of healthy fat for >20 pounds.

For this recipe, you may need:

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. 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. 1. Wash the blueberries well and put them in a saucepan with half the lemon juice and the sweetener.
   2. Put the casserole over low heat and watch the blueberries mix and crush constantly until all have released their juice.
   3. Now, add the chia seeds and stir for a few minutes, until the seeds have been well incorporated.
   4. Pour the jam into a glass jar and cool completely.

   This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got two serving of fruit and one serving of healthy fats for <20 pounds.

Instructions

1. Preheat the oven to 180 ºC with heat up and down.
2. Put all the seeds in a large bowl and add the water and salt.
3. Stir well and let it rest for 10-15 minutes so that the seeds absorb the water.
4. Put the mixture on a tray lined with parchment paper and spread it well with a spatula until it is about 2 mm thick.
5. Bake the mace for about 15 minutes, then carefully remove it from the oven, cut the dough with the knife to shape the crackers and bake them again, another 20 minutes.
6. Now, to make them even more crunchy, gently turn your crackers over and bake them for another 5 minutes.
7. Take out of the oven and wait for them to cool. You can store them in an airtight container for up to two weeks.

Instructions

1. Fill a large bowl with water, and put your wooden sticks inside, so that they soak for a half-hour and do not burn during cooking.
2. Meanwhile, wash the shrimps well and peel them, leaving the tails on them. You can also ask to have them prepared for you at the fishmonger.
3. Thinly slice one or two lemons, then cut each of the lemon slices into quarters.
4. Now, prepare your skewers: thread three shrimps and two lemon pieces, alternately, on each of your wooden sticks. Repeat this operation until you finish the shrimps.
5. Put all your skewers on a large platter.
6. Very finely chop the garlic and fresh herbs you have chosen. Parsley, chives, and thyme are ideal for this recipe, but you can choose the ones you prefer.
7. Prepare the dressing by mixing in a bowl the juice of two lemons, the oil, the grated skin of a lemon, the minced herbs, the minced garlic, ground black pepper, and a little salt. Mix well and pour over the skewers.
8. Cover the tray with the skewers with plastic wrap and let them rest for about 20 minutes in the fridge.
9. When the skewers have taken on flavor, heat a griddle or non-stick pan and cook the skewers for a few minutes per side. You can also cook them on a barbecue.

This recipe is compatible with the Fast Metabolism Diet’s Phase 3 (FMD); With these quantities, you get 2 protein servings for <20 pounds and 1 healthy fat serving for <20 pounds.

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. Cook the egg white: you can use the egg white of a hard boiled egg, or boil it in a bain-marie for 5 minutes, or put it in a cup and cook it in the microwave for 1 minute, at full power.
2. Finely chop the shallot and the dill.
3. Cut the salmon into strips.
4. Put all the ingredients in the glass of a blender and crush until you obtain a homogeneous pâté.

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

Instructions

1. Preheat the oven to 350 ºF (175 ºC).
2. In a large bowl, mix the dry ingredients: chickpea flour, baking soda, paprika, pepper, and salt.
3. Add the oil and mix well until you get a sandy texture.
4. Add the water spoon by spoon, while mixing.
5. Knead with your hands, until you get a smooth dough.
6. Place the dough between two sheets of baking paper and roll it out finely with a rolling pin. The thickness should be a couple of millimeters.
7. Cut the dough into triangles, and bake about 10 – 15 minutes, until the edges are lightly browned.
8. Try them with some pico de gallo (tomato, onion, jalapeño, coriander, lemon juice), guacamole and cashew nut “cheese”.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 protein servings and 1 healthy fat serving for <20 pounds.

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.