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. 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. Wash the aubergines and dice them into medium size. Let them soak in cold water for a few minutes.

   2. Wash the tomatoes and cut them into quarters.
   3. Peel and chop the garlic and onion and sauté in a large nonstick skillet. Sauté over low heat for a few minutes.
   4. Add eggplant, tomatoes, all spices and a pinch of salt. Mix well and cook over medium-high heat for about 8-10 minutes.
   5. Add the green curry paste and stir for a minute until it softens and releases its aroma.
   6. Add the oatmeal milk, cover and boil gently for 10 minutes.
   7. Before serving put some fresh parsley and mix well.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase3. With these quantities, you get 2 grains servings for <20 pounds in P1 or 4 grain servings for <20 pounds in P3. Integrate with the remaining foods.

Instructions

1. Cook the spelt cous cous according to the package instructions
2. When it is ready, stir with a fork so it does not stick
3. Wash the vegetables, peel the cucumber, and cut all vegetables diced
4. Cut the mint and basil into small pieces
5. Mix the cous cous, the vegetables and the fresh spices in a bowl
6. Garnish with lemon juice and salt to taste

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 1 grain serving for <20 pounds.

For a complete lunch, add more veggies, protein and fruit.

For a complete dinner, add more veggies and protein.

Instructions

1. Wash the tomatoes well and pass them by boiling water (just a few seconds) to be able to remove the skin well
2. Clean and peeled the tomatoes, proceed to remove all the seeds with a spoon
3. Peel cucumber, onion and garlic (to garlic remove the heart * trick of the grandmother * to make it more delicate) and cut them into pieces
4. Wash the peppers well, eliminate the seeds and cut them
5. Combine all the vegetables and beat with the blender until a homogeneous compound
6. Season with salt and vinegar and beat again
7. Pass the gazpacho through a fine strainer, to remove the skins of the peppers
8. Serve cold (after a few hours in the fridge) with pearls of balsamic vinegar
9. Garnish with fresh mint leaves
10. In phase 3, you can add EVO oil

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1 and Phase 3;

This recipe contains only Vegetables so that you can eat the desired amount in the appropriate phases. If in Phase 3 you add oil, remember that it counts as healthy fat.

Instructions

1. Preheat oven to 200 °C (400° F)
2. Place the aubergines washed on baking paper in a baking sheet and roast for about 45 – 50 minutes; Rotate them 2 or 3 times
3. When well cooked, let them cool and then peel them
4. Meanwhile, finely chop the garlic, parsley, and mint
5. To put in a mixer the pulp of eggplant, the garlic, the parsley, the mint, the cumin, the oil, the juice of lemon and the salt; Beat until cream
6. If desired, cut the tomato into cubes and use it to decorate the cream (optional)

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got one serving of healthy fats 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. Open the pods and extract all the fava beans
2. Remove the excrescence that is on the top of the fava beans
3. Boil them for 4 minutes in plenty of water with a little salt (save 1/4 cup of the cooking water) and then drain and cool under cold water
4. Peel and finely chop the onion and put it in a frying pan over high heat with the fava beans and their cooking water
5. Cut the cherry tomatoes into quarters and add them to the fava beans
6. After a few minutes add the chickpeas, 4 chopped mint leaves and a little salt
7. Cook until the fava beans are cooked and the tomatoes have crumbled into a sauce
8. Cook pasta according to package directions and add to fava bean and chickpea sauce
9. Serve hot with grated lemon peel and 1 mint leaf

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

• Phase 1: With these quantities, you get 3 dinners for <20 pounds or 2 dinners for >20 pounds. For a complete dinner add phase vegetables. You can make this dish for P1 lunch adding phase vegetables and fruit.
• Phase 3: All quantities are the same, the only one that changes is the amount of pasta, which is reduced by half; in this way you get 3 dinners for <20 pounds or 2 dinners for >20 pounds. For a complete dinner add phase vegetables and healthy fats.

Instructions

1. Wash the tomatoes well and pass them by boiling water (only a few seconds) to be able to remove the skin well
2. Washing and peeling the tomatoes, proceed to remove all the seeds with a spoon
3. Peel cucumber, onion and garlic (garlic also removed the heart * grandmother’s trick *) and cut them into pieces
4. Wash the peppers and cherries well, remove the seeds and bones and cut them
5. Combine all the vegetables and the cherries and beat them with the mixer until it is a homogeneous compound
6. Season with salt, oil and a pinch of paprika and beat again
7. Serve cold (after a few hours in the fridge) with a few freshly sliced fresh mozzarella
8. Decorate with fresh basil leaves, a cherry and dried basil on the mozzarella

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 4. Omitting the mozzarella this recipe can also be prepared in Phase 3.