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 jar or glass, put the chia seeds and vegetable milk, along with the optional sweeteners and eventual spaces. Mix well.
2. Let sit for 10 minutes, then mix again once the seeds have started to gel.
3. Cover the jar and leave it in the fridge for at least 3-4 hours or overnight.
4. Mix the chia pudding before serving and add your favourite toppings.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 1 healthy fat serving 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. 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 320º F (160ºC).
2. Put the egg whites at room temperature in a large bowl, add the cream of tartar and beat them until they form stiff peaks.
3. In another bowl, mix the almond meal, birch xylitol, and nutmeg or cinnamon.
4. Combine the almond meal compound to the egg whites, one tablespoon at a time, always amalgamating the mixture.
5. Transfer the dough into a pastry bag and form a round cookie (or the desired shape) on top of a baking sheet lined with baking paper.
6. Bake for 10 minutes and let them cool in the oven.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With the quantities of this recipe, you got 2 snacks for <20 pounds (regardless of the number of cookies you obtain). Remember to add phase vegetables to complete your snack.

Instructions

1. Put on medium heat, a casserole with water and xylitol
2. When the xylitol melt, add the egg whites and stir constantly
3. When the egg whites begin to change color add the raw cacao, the spices and the grated skin of 1/2 orange
4. Lower the heat and continue stirring
5. OPTIONAL: Add the arrowroot so that no lumps are formed
6. When the chocolate begins to thicken, remove the chili and cloves, put it in a blender and beat until perfectly creamy
7. Serve this spicy chocolate hot or cold

This recipe is compatible with the Fast Metabolism Diet – FMD Phase2; with these quantities, you get 2 full snacks for <20 or 1 full snack for >20.

This recipe can also be used in Phase 2 as breakfast, lunch or dinner, but you have to adjust the amounts or integrate with more vegetables and protein.

Instructions

1. Preheat the oven to 180º C.
2. Wash the chard well and sauté in a pan, a couple of minutes, with two or three tablespoons of water.
3. Meanwhile, wash the peppers and cut into squares of about 1 cm.
4. In a large bowl, beat the egg whites with the turmeric powder, nutritional yeast, salt and pepper.
5. Drain chard well and mix with egg whites and part of the peppers.
6. Distribute the compound in silicone molds for muffins or in disposable aluminum molds.
7. Sprinkle each muffin with the remaining pieces of peppers and bake about 20 minutes.

This recipe is compatible with the Fast Metabolism Diet, Phase 2 – FMD P2. With these quantities you get 2 protein servings for <20 pounds or 6 protein servings for snack for <20 pounds.

Instructions

1. Peel the cooked beets and cut them into pieces.
2. Peel the garlic and remove the heart.
3. Put the pieces of beetroot, garlic, tahini and lime juice in the glass of a blender and start blend.
4. Add the olive oil little by little while you continue blending, until a homogeneous sauce forms.
5. Adjust salt and blend again.

This recipe is compatible with Fast Metabolism Diet – FMD Phase 3; with these quantities, you get 2 healthy fat servings  (<20 pounds).

Instructions

1. Put the lemon juice and 1/2 cup of water in a small pot and bring to a boil.
2. Add 1 tablespoon of xylitol or stevia to taste and gelatin.
3. Pour into a silicone mold and store in the refrigerator for 20 to 30 minutes.
4. Put the jamaica flowers and 1 cup of water in a small pot and bring to a boil.
5. Add 1 tablespoon of xylitol or stevia to taste and gelatin.
6. Pour very carefully on the lemon jelly and store in the fridge for at least 2 hours.
7. Unmold the gelatin and break / cut it irregularly as if they were precious gems.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2; With these quantities, you got 4 protein snacks for <20 pounds, for P2.