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 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. 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. Cook over medium-low heat the wild rice in 2 parts of water for one of rice, covered, for about 40 minutes or according to the time indicated on the package.
2. In a bowl, mix the vinegar and the sweetener
3. When the rice has absorbed all the water and is perfectly cooked, put it on a plate and dress with the vinegar mixture. Mix well and let cool.
4. Wash all vegetables well. Cut the radishes into thin slices and the cucumber into small squares.
5. Cut the fresh salmon into an elongated strip and cut several slices of the same size and thickness.
6. Place the rice in the base of a bowl and place the vegetables in the middle of the bowl. Dress the vegetables with the sesame oil and a little salt.
7. Place the cut salmon on the other half of the bowl.
8. Garnish with chopped seaweed and black and white sesame.
9. Serve with tamari sauce, wasabi, and gari.

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

For this recipe, you may need:

Instructions

1. Peel the cucumber and cut it into slices.
2. Wash the rest of the vegetables thoroughly and cut them into pieces.
3. Rinse and drain white beans.
4. Peel and cut the avocado.
5. Join all the ingredients in a large plate or salad bowl.
6. Dress with the juice of half a lemon, oil and salt.

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

Instructions

1. For the zucchini: Preheat the oven to 320ºF (160ºC).
2. Wash and cut the zucchini into strips. Put it in a bowl and dress it with 1 teaspoon of olive oil, 1 teaspoon of Tajín and a pinch of salt. Mix well, put on a tray with baking paper and bake 10/15 minutes.
3. For the gordita: mix all the ingredients in a bowl. Heat a small nonstick pan and pour the compound. Cook for 3-5 minutes, then lower and turn over. Cook a few more minutes
4. For the eggs: Chop the garlic, onion, and chile and put them in a non-stick pan with 1 tablespoon of oil. Sauté over low heat for a few minutes.
5. Wash the peppers and tomatoes, cut them into approximately 1cm pieces and put them in the pan. Cook over low heat, stirring occasionally. Cook about 15 or 20 minutes around.
6. When the vegetables are well cooked, adjust salt and pepper and add a little chopped fresh coriander. Stir well and reserve.
7. In the same pan, put 1 tablespoon of olive oil and cook the egg over medium heat. Adjust salt.
8. For the salad: wash and cut all the vegetables. Dress with 1 teaspoon of oil, salt, and lemon.
9. To serve: Put the vegetables of huevos rancheros as a base and put the hot egg on top; sprinkle with pepper and chopped cilantro. Serve with salad, zucchini, and the gordita.

For this recipe, you may need:

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. Wash the cabbage leaves and cut them into small pieces.
2. In a bowl, beat the egg and egg white, with the almond milk and a little salt.
3. Add the tapioca flour, add the cabbage and mix well. Cover with transparent paper and let stand in the refrigerator 10 minutes.
4. In a pan with 1 tablespoon of oil saute the shrimps. Once cooked, add them to the cabbage preparation (reserve some to decorate).
5. In the same pan put the other tablespoon of oil and pour the mixture, spread it a little so that it is flat. It should have a thickness of approximately 2 cm. Cook for about 5 minutes.
6. Turn it over and cook for 5 more minutes.
7. Serve hot with mayonnaise and some shrimp on top. You can also put some Katsuobushi – dehydrated tuna- (optional).

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 1 whole dinner for <20 pounds.