Turmeric – Cooking with a Cat https://www.ungatoenlacocina.com Recipes for Fast Metabolism Diet Fri, 28 Jun 2024 11:28:36 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 Swiss chard & peppers muffins https://www.ungatoenlacocina.com/en/swiss-chard-peppers-muffins/ https://www.ungatoenlacocina.com/en/swiss-chard-peppers-muffins/#respond Fri, 28 Jun 2019 10:07:20 +0000 https://www.ungatoenlacocina.com/?p=5405 These chard and pepper muffins are an ideal way to start the day: they are absolutly perfect to take them to work, they require only a few ingredients and you can leave them ready the night before. Try them also as a…

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These chard and pepper muffins are an ideal way to start the day: they are absolutly perfect to take them to work, they require only a few ingredients and you can leave them ready the night before.

Try them also as a snack!

Eloisa Faltoni's signature

Swiss chard & peppers muffins

Swiss chard & peppers muffins Print This
Phase 2 Serves: 2 - 6 Prep Time: Cooking Time:

Ingredients

  • 6 egg whites
  • 2 cup of fresh Swiss chard
  • 2 cup of red peppers
  • 2 teaspoons of nutritional yeast
  • 1 teaspoon turmeric powder
  • Salt and pepper to taste

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.

 

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]]> https://www.ungatoenlacocina.com/en/swiss-chard-peppers-muffins/feed/ 0 Tofu sticks with Turmeric & Ginger https://www.ungatoenlacocina.com/en/tofu-sticks-with-turmeric-ginger/ https://www.ungatoenlacocina.com/en/tofu-sticks-with-turmeric-ginger/#respond Wed, 17 Jan 2018 08:11:18 +0000 https://www.ungatoenlacocina.com/?p=3082 Sometimes, I like to look at my old recipes and renew them giving them a new unique touch. After the success of my tofu sticks with the aroma of thyme, I decided to create a new version of this recipe giving it…

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Sometimes, I like to look at my old recipes and renew them giving them a new unique touch. After the success of my tofu sticks with the aroma of thyme, I decided to create a new version of this recipe giving it an oriental feel. It is an easy and delicious recipe, perfect for a Phase 2 snack for vegans and Lacto-ovo vegetarians.

Do not miss any of my vegetarian and vegan recipes. Also remember that you can ask me what you want by leaving me a comment, sending me an email or writing me on Facebook or Instagram. 😉

Tofu sticks with Turmeric & Ginger

Tofu sticks with Turmeric & Ginger Print This
Phase 2 Serves: 1 - 2 Prep Time: Cooking Time:

Ingredients

  • 170 gr. of tofu to the natural
  • 1 teaspoon of turmeric
  • 1 teaspoon curry
  • 1/2 teaspoon ground ginger
  • Fresh ginger
  • Salt

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. In a bowl, mix turmeric, ginger, and curry and sprinkle the sticks with this mix.
    8. Grate a little bit of fresh ginger above the stick and arrange them on a baking sheet lined with baking parchment
    9. Bake for 25 minutes or until entirely crispy.

    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.

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]]> https://www.ungatoenlacocina.com/en/tofu-sticks-with-turmeric-ginger/feed/ 0 Flavors of India: Eggplant Vegan Curry https://www.ungatoenlacocina.com/en/flavors-of-india-eggplant-vegan-curry/ https://www.ungatoenlacocina.com/en/flavors-of-india-eggplant-vegan-curry/#respond Mon, 08 Jan 2018 08:02:55 +0000 https://www.ungatoenlacocina.com/?p=3074 Today we are going to talk a little about curry. As we all know curry is a very aromatic yellow spice used in many Asian preparations; but not only that. In India, a curry is any spiced stew with sauce. It can be vegetables, meat or…

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Today we are going to talk a little about curry. As we all know curry is a very aromatic yellow spice used in many Asian preparations; but not only that. In India, a curry is any spiced stew with sauce. It can be vegetables, meat or fish. This dish, in all its variants, is usually accompanied by boiled rice or bread, for example, the Naan.

It is a delicious dish and usually a little spicy since it is made with the famous curry paste. There are different colors: yellow, red or green, depending on the ingredients used. For this recipe, I used the green curry paste, but pay attention that is quite spicy. I have also used oat milk that can be made with this recipe. The curry version that I propose today is very easy and quick to prepare. It is a Vegan Eggplant Curry that I am sure you will love.

I await your opinions and do not forget to tell me on my Facebook page what recipes you would like me to prepare;)

Eggplant Vegan Curry

Eggplant Vegan Curry Print This
Phase 1 · Phase 3 Serves: 2 - 4 Prep Time: Cooking Time:

Ingredients

  • 4 cup of aubergines
  • 1 cup of cherry tomatoes
  • 1 onion
  • 2 cup of oat milk
  • 1 clove garlic
  • 1 teaspoon of green curry paste
  • 1 teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon of cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon sweet paprika
  • 1 teaspoon of turmeric
  • Fresh parsley to serve
  • Salt

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.

 

Notes

AVISO PARA CELÍACOS: revisar siempre que los productos que uséis sean certificados sin gluten, para quien tenga dudas al respecto puede informarse en este artículo: Simbología sin gluten.

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