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. Preheat the oven to 338 ºF (170 ºC).
2. Wash the zucchini and grate it finely. Put the grated zucchini in a strainer and put a pinch of salt. Let it rest for half an hour and then squeeze it as much as possible: you can press it between your hands, for example.
3. In a large bowl, mix the flours, baking soda, cream of tartar, salt and thyme.
4. Add the drained zucchini to the flours and mix until it is as uniform as possible.
5. Also, add oat or rice milk and mix well.
6. Cut the tomatoes into slices.
7. Pour the dough into an 8-inch silicone mold and decorate it with the slices of fresh tomatoes. Sprinkle a little thyme on top.
8. Bake the cake for 50 or 60 minutes, until it is golden brown and cooked. Prick the cake with a toothpick to make sure it is perfectly cooked.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 grains servings and 2 protein servings, 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. Soak the cashews in a bowl with water for at least 8 hours
2. After 8 hours, rinse the cashews, drain and put them in the blender
3. Add the rest of the ingredients and beat until there is a homogeneous and a little thick cream
4. If you want a less dense cheese, more water can be added to obtain the desired texture

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

Instructions

1. Freeze the tofu for 8 hours or the night before
2. Preheat the oven to at 350º F (180º C)
3. Let the tofu unfreeze and cut into sticks about one centimeter thick
4. Put the sticks on kitchen paper and put salt on them
5. Let stand for a couple of minutes and then with another piece of kitchen paper dry the sticks as much as possible
6. Tofu, after being unfrozen will lose a lot of water. It has to lose all water possible
7. Sprinkle the sticks with the black pepper and fresh thyme and arrange them on a baking sheet lined with baking parchment
8. Bake for 25 minutes or until completely crispy and golden

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 ONLY for vegans; With these quantities, you get two snacks for >20 pounds or 1 breakfast for >20 pounds. For a complete breakfast add phase vegetables.

Instructions

1. Cut the tempeh into pieces and let it soak for about 12 hours
2. Wash all vegetables well
3. Chop the red pepper and onion finely
4. Place the drained tempeh, half of the chopped onion, thyme, garlic, pepper, salt and lemon juice in a blender; Beat until it is a homogeneous compound, similar to wet sand
5. With your hands, form a few balls of sandy compound; It works very easily
6. On a plate, place 2 leaves of romaine lettuce and stuff them with the tempeh dumplings
7. Decorate with chopped red pepper, remaining chopped onion and arugula

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 ONLY for vegans; With these quantities, you get 4 snacks for <20 pounds or 2 meals for <20 pounds.

Instructions

1. Preheat the oven to 190º C (370º F)
2. Wash the zucchini and cut the top (The result should be like a small lid)
3. Extract the pulp from the zucchini with a spoon until they are empty (careful not to break them)
4. Wash and cut others vegetables (even zucchini pulp); put them in a pan with 3/4 cups of stock and let cook over medium heat for 10 minutes
5. When the vegetables are cooked, add the quinoa, the lentils, and the remaining stock
6. Add salt and thyme, set cook a few minutes
7. Fill the zucchini with the quinoa and cover them with the upper section of the zucchini themselves
8. Place the zucchini on a baking sheet covered with aluminum  foil
9. Bake for 50 minutes

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1 and Phase 3.

• Phase 1: Whit these quantities, get 4 dinners for <20 pounds. If you want to eat this dish for lunch, remember to integrate with phase fruit.
• Phase 3: In this phase, you have to use only half the quinoa (2 cups instead of 4), and you can add more vegetables. With these modified quantities, get 4 dinners for <20 pounds, remember to integrate with healthy fats.

Instructions

1. Start by chopping the chicken into pieces
2. Grate the garlic and the ginger and put them in a bowl with the tamari sauce and the chicken, marinate the chicken for at least 30 minutes
3. Wash and cut the vegetables and put them in a large pot over a high heat, with 2 or 3 cups of water, salt to taste and a few sprigs of thyme
4. When the vegetables are cooked, pass the chicken (with your sauce) in a nonstick pan with a tablespoon of water
5. Beat the vegetables until a cream is even (if necessary remove the excess water before whipping) and serve with the chicken pieces and a pinch of thyme

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2; With these quantities comes 1 full meal for >20 pounds, although you can eat more vegetables if you want.

Instructions

1. The first step is to marinate the whole loin with all the spices and salt and preheat the oven to 350º F (180º C);
2. Then you have to tie it with a kitchen thread and put it in a pan with the tamari sauce, a couple of tablespoons of broth and a cut garlic, to brown it for a few minutes
3. When it is golden on all sides, put a tray that can go to the oven, with what remains of liquid in the pan and some more tablespoon of broth
4. Cover with aluminum foil and bake for 50 minutes; you have to turn it a couple of times during cooking
5. After an hour in the oven, the roast is ready and juicy: before serving it better to leave it covered for 15 minutes.

It is served thinly sliced, with its juice or with the sauce that is preferred.

This recipe is suitable for theFast Metabolism Diet – DMA Phase 2 and Phase 3. Depending on the weight of the loin will be more or fewer portions of protein.