Instructions

1. Cut the vanilla pod along, and with the knife blade take out all the seeds.
2. In a pot, put the oat milk, the sweetener, the vanilla seeds, the pod, the arrowroot, and the agar agar.
3. Put the pot over low heat and continuously stir until it breaks to boil.
4. Let boil a couple of minutes (without mixing) and remove from heat.
5. Remove the vanilla pod and distribute the milk in bowls, cups or glasses. Let cool and put in the refrigerator, at least two hours.
6. Meanwhile, wash the strawberries thoroughly and cut them into small pieces.
7. In a large bowl, mix the strawberries well with the sweetener and the juice of half a lemon.
8. Cover and let stand in the fridge.
   When the pannacotta is dense, cover with the strawberries and serve cold.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1. With these amounts, you get 2 servings of grains and 2 servings of fruit for <20 pounds.

Instructions

1. For the muffins: Preheat the oven to  338º F (170ºC).
2. In a large bowl, mix the flours, the cacao, the sweetener, the bicarbonate and the cream of tartar. Mix well.
3. Add vegetable milk little by little, mixing so that no lumps remain. There should be a homogeneous and creamy mass. If necessary, add a little water.
4. Add the coconut oil and mix again.
5. Divide the dough into muffin molds. It is best to use a tray of muffins with 1-use paper molds or silicone molds.
6. Bake for 25 or 30 minutes.
7. For the decoration: while the muffins are in the oven undo the coconut oil in a pot and add the cocoa powder, little by little and the sweetener. Mix well until there is a chocolate sauce.
8. When the muffins are cooked, decorate them with the chocolate sauce and grated coconut and let the sauce solidify.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 6 healthy fat servings and 6 grain servings for <20 pounds,  or 4 healthy fat servings and 4 grain servings for >20 pounds.

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. Preheat the oven to 350ºF (180ºC).
2. In a large bowl beat the egg with 1 egg white and 4 tablespoons of xylitol until it becomes a foamy compound.
3. Add the grated orange zest, the vanilla seeds, the sunflower oil, the almond milk and mix well.
4. In another bowl, mix all the flours, the baking soda and the cream of tartar and add them to the liquid compound. If it is too dry, add a few more tablespoons of almond milk.
5. Add the cacao nibs and mix well.
6. Distribute the compound in muffin molds or cake mold.
7. [OPTIONAL] *** In a small saucepan, melt 1 tablespoon of xylitol, when it entirely melts beat the remaining egg white and add the melt xylitol.
8. Put a teaspoon of the compound of egg white and xylitol on the surface the most muffins and mix the surface lightly with a fork, to integrate a bit the two compounds.
9. Garnish with the whole almonds and bake for 20 minutes.****

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings and 4 grain serving, but just 1 protein serving, 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.

Instructions

1. Put cashews (cashews) in a bowl and let them soak in cold water overnight
2. Preheat the oven to 350ºF (180ºC).
3. Put all the ingredients to make the base in a processor and crush them until there is a homogeneous mass.
4. Line a mold with baking paper and distribute the dough at the bottom of the mold and level with a spoon.
5. Bake the base for 15 minutes. Take it out of the oven.
6. Meanwhile, make the filling: put in a processor the cashews soaked all night, coconut milk and sunflower oil and crush until a smooth and homogeneous cream. It may take a few minutes.
7. Add the xylitol or stevia, and one tablespoon of lemon juice beat again. Add the second spoonful of lemon juice and beat again.
8. Add the sifted tapioca flour and beat again until it is fully incorporated.
9. Pour the cashew preparation into the mold and bake for 30/40 minutes at 320ºF (160ºC).
10. Wait for it to cool and put in the fridge. Unmold only when completely cold and serve with raspberries for breakfast or rhubarb and ginger jam for dinner.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 4 healthy fat servings for <20 pounds but ONLY 2 grain serving for <20 pounds.

Instructions

1. It is best to prepare the dough the night before: in a large bowl, mix flour, xanthan, psyllium husk and coconut sugar very well.
2. Put the yeast in 1/2 cup of warm water and stir until the yeast dissolves completely. Join the water with yeast to the flour mixture. Stir with a spatula.
3. Also, join the beaten egg and the almond milk with the dough and keep working with the spatula until the ingredients are thoroughly absorbed.
4. When all the ingredients are absorbed, a more sticky and less homogenous will be formed. Work it with your hands until it starts to become homogeneous and to become smoother. At this point, it will not stick so much anymore.
5. Add the ghee in pieces and work the dough with your hands until the ghee has been completely absorbed and a perfectly smooth dough is left.
6. Form a ball with the dough, put it in the big bowl, cover it on the contact with plastic wrap and let it rest, inside the oven off, at least 8 hours (or even better all night).
7. The next morning, the dough will have grown. There may be some small crack in your mass, it is normal.
8. Cut two thin slices of orange, cut them in half, put them on a baking sheet lined with baking paper and sprinkle with cinnamon. Bake 10 minutes at 350ºF (180ºC).
9. Put the dough on top of a smooth surface and form a chunky string of dough. If you’re not going to fill it with this chocolate ganache, it’s your time to hide what you want in the dough. Make sure that the dolls are well hidden with the dough because during the cooking the dough could be opened a little.
10. Join the two ends of the cord to form the roscón. Make sure you join the dough well with your fingers, make sure there are no marks left.
11. Put your roscón on a tray lined with baking paper and decorate it. With a brush, paint the surface with almond milk, sprinkle with 1 teaspoon of xylitol, place the orange slices and chopped almonds.
12. Bake the roscón at 320ºF (160ºC) for 40 minutes. If you think it will brown very quickly, you can put a sheet of baking paper on top.
13. Before removing the roscón, make the test of the toothpick. Take it out of the oven and let it cool.
14. If you are going to stuff it with this chocolate ganache, when it’s cold, open the roscón in half, like a sandwich. Cover the base with the chocolate ganache, hide the dolls, and place the top of the Roscón.

Instructions

1. Preheat oven to 340º F (170º C)
2. In a large bowl, mix all the dry ingredients
3. In another bowl, beat the egg whites well and then add the oat milk
4. Peel two apples and beat with beets until smooth
5. Combine the egg whites, the milk and the puree to the compound of flour, to mix well
6. Add the grated orange skin and mix again
7. Pour the compound into a silicone mold
8. Cut the remaining apple into slices and arrange them on the top of the cake
9. Bake for 50 minutes in a ventilated oven

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

Instructions

1. Preheat the oven to 160º C (320º F)
2. In a bowl, mix all the flours with the cacao, bicarbonate and cream tartar
3. In another bowl, join the eggs and xylitol and beat until a clear and foamy compound
4. Add the hazelnut or almond milk and the oil to the egg compound, mix well
5. Combine the liquid compound in the flour and mix until perfectly homogeneous
6. Distribute the compound obtained in paper molds for muffins, filling the molds only up to 2/3
7. Put a whole cherry in the center of each cupcake
8. Bake in a ventilated oven for 35/40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 2/3 serving of healthy fats, 2/3 serving of fruit and phase vegetables.

Instructions

1. Preheat oven to 160 ° C
2. In a large bowl, mix the defatted coconut flour, with the sorghum, tapioca, chickpeas, grated coconut, cream tartar and bicarbonate
3. In another bowl, mix the eggs with the xylitol and the coconut oil, beat until homogeneous
4. Combine the liquid compound into the flour mixture and mix well, it will remain a fairly dense compound
5. Add the coconut milk
6. Crush the cacao paste into very small pieces and add them to the compound, mix well
7. Divide the compound into paper cupcake molds
8. Bake in a ventilated oven for 40 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 breakfasts for >20 pounds. For a complete breakfast, add 1/2 serving of protein, 1/2 portion of healthy fats and phase fruit and vegetables.