Vegetarian – 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 Chocolate pancake with pears https://www.ungatoenlacocina.com/en/chocolate-pancakes-with-pears/ https://www.ungatoenlacocina.com/en/chocolate-pancakes-with-pears/#respond Sun, 25 Oct 2020 17:11:51 +0000 https://www.ungatoenlacocina.com/?p=5828 Breakfast is my favorite meal, although it hasn’t always been that way. It took me a while to get used to having breakfast in the morning, and one of the things that have helped me the most has been preparing sweet and…

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Breakfast is my favorite meal, although it hasn’t always been that way. It took me a while to get used to having breakfast in the morning, and one of the things that have helped me the most has been preparing sweet and healthy recipes.
These cocoa and pear pancakes, for example, are a real vice.
It is one of my favorite breakfasts because it is delicious and delicate as a dessert, it is prepared in just 10 minutes, and it is vegetarian and gluten-free, which is perfect for everyone.
To prepare this wonder, you only need a few easy-to-find ingredients and a good non-stick pan.

Chocolate pancake with pears

Customize your pancakes

I usually eat these pancakes with blueberries on top, but you can give them your personal touch by choosing the fruit you prefer. Raspberries, kiwis, cherries, strawberries, mango, and even tangerines look great. Go ahead and try new combinations.

Chocolate pancake with pears

Chocolate pancake with pears Print This
Phase 1 Serves: 2 - 3 Prep Time: Cooking Time:

Ingredients

  • 3/4 cup of oat flour or buckwheat flour
  • 2 pears
  • 6 egg whites
  • 2 tablespoons raw cacao powder
  • 3 tablespoons birch xylitol or stevia to taste
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon cream of tartar
  • Topping:
  • 2/3 cup blueberries for <20 pounds, or 1 cup for >20 pounds

Instructions

  1. Peel the pears, chop them and grind them with the blender until obtaining a puree.
  2. In a large bowl, add the egg whites and flour and mix well.
  3. When you have a homogeneous mixture, add the pear puree, the cocoa, the sweetener, the bicarbonate, and the tartar cream. Mix well until the ingredients are incorporated, and you get a smooth dough.
  4. Heat a nonstick skillet. When it’s hot, lower the heat a little, pour two tablespoons of the mixture into the pan, and form a round pancake. Let the pancake cook for a few minutes.
  5. When several bubbles have formed on the surface, turn it over with a spatula and cook for a couple more minutes.
  6. Repeat the process until the mixture is finished.
  7. Serve your pancakes with the blueberries on top.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 breakfast for <20 pounds or 2 breakfast for >20 pounds.

I hope you like this recipe! If you try it, I encourage you to share the photo below in the comments or social networks: Instagram and Facebook. I love seeing your creations.

Eloisa ❤

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Almond cookies ready in 10 minutes https://www.ungatoenlacocina.com/en/a-gift-for-mothers-day-almond-cookies-ready-in-10-minutes/ https://www.ungatoenlacocina.com/en/a-gift-for-mothers-day-almond-cookies-ready-in-10-minutes/#respond Sat, 05 Oct 2019 09:14:53 +0000 https://www.ungatoenlacocina.com/?p=2260 I have to confess:  I love when people come to my house, for lunch or dinner; I like to set the table for many people, go to shopping food and make a meal that surprises everyone. But sometimes things do not go so well:…

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I have to confess:  I love when people come to my house, for lunch or dinner; I like to set the table for many people, go to shopping food and make a meal that surprises everyone. But sometimes things do not go so well: there are days that I find myself having to cook for many, and I almost do not have time.
That’s how my almond cookies were born, an easy and tasty recipe that is ready in just 10 minutes. It is also prepared with only a handful of ingredients so its perfect if you are in a hurry.
I hope you like it 🙂

With these quantities, I got 46 tiny cookies.

Almond cookies ready in 10 minutes

Almond cookies ready in 10 minutes Print This
Phase 3 Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup almond meal (Raw almonds finely chopped)
  • 4 tablespoons birch xylitol
  • Nutmeg or cinnamon

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.

 

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbol

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Healthy upside-down pineapple cake https://www.ungatoenlacocina.com/en/healthy-upside-down-pineapple-cake/ https://www.ungatoenlacocina.com/en/healthy-upside-down-pineapple-cake/#respond Sun, 11 Aug 2019 15:15:27 +0000 https://www.ungatoenlacocina.com/?p=5527 I had always loved the upside-down pineapple cake because it’s delicious but also very original and fun, perfect for birthdays or other parties. Today, I want to share my healthier version, without refined flours and sugar, and dairy-free. I hope you like it!…

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I had always loved the upside-down pineapple cake because it’s delicious but also very original and fun, perfect for birthdays or other parties. Today, I want to share my healthier version, without refined flours and sugar, and dairy-free.

I hope you like it!

Eloisa Faltoni's signature

Healthy upside-down pineapple cake

Healthy upside-down pineapple cake Print This
Phase 1 Serves: 2/3 Prep Time: Cooking Time:

Ingredients

  • 3/4 cup whole spelt flour
  • 2 tablespoons of tapioca flour
  • 1/2 cup oat milk
  • 2 egg whites
  • 5 tablespoons birch xilitol
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon of baking soda
  • 2 3/4 cup of sliced fresh pineapple
  • 1/4 cup of fresh blueberries or cherries

Instructions

  1. Start by mixing all the dry ingredients: flour, 2 tablespoons of xylitol, baking soda and cream of tartar.
  2. Add the oat milk to the flours and mix well.
  3. In a large bowl, whisk the egg whites until stiff and incorporate them into the flour mixture with a spatula. Make enveloping and careful movements, so as not to depose the egg whites very much.
  4. In a silicone mold, put the remaining xylitol, evenly distributed. Place the pineapple slices on top.
  5. Blueberries or cherries can be placed now or wait for until the cake is baked, as you prefer.
  6. You can cut the remaining pineapple into small pieces and put it in the dough.
  7. Pour the dough on top of the pineapple placed at the bottom of the mold and bake the cake at 160 degrees for 25 -35 minutes or until cooked.
  8. Take out the cake upside down immediately. Pay a lot of attention because the xylitol “syrup” could be very hot.
  9. If you haven’t done it before, add blueberries or cherries.

This recipe is compatible with Fast Metabolism Diet – FMD Phase 1. With these quantities, you get 3 breakfast for <20 pounds or  2 breakfast for >20 pounds.

Notes

The oat milk counts as a condiment, in this recipe.

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Spinach and broccoli muffins https://www.ungatoenlacocina.com/en/spinach-and-broccoli-muffins/ https://www.ungatoenlacocina.com/en/spinach-and-broccoli-muffins/#respond Sun, 30 Sep 2018 05:39:36 +0000 https://www.ungatoenlacocina.com/?p=4679 Today I want to propose a simple recipe, perfect for those of us who do not have much time during the week and we have to prepare the food to take to work. It is a delicious and straightforward salty muffin with…

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Today I want to propose a simple recipe, perfect for those of us who do not have much time during the week and we have to prepare the food to take to work.

It is a delicious and straightforward salty muffin with spinach and broccoli, ideal as breakfast or as a snack.

I hope you like this recipe as much as I do 🙂

Spinach and broccoli muffins

Spinach and broccoli muffins Print This
Phase 1 · Phase 2 Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 6 egg whites
  • 2 cup of fresh spinach
  • 2 cup of broccoli
  • 2 teaspoons garlic powder
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 180º C.
  2. Cook broccoli steamed or boiled, for 10/15 minutes, until tender.
  3. Meanwhile, wash spinach well and sauté in a pan, a couple of minutes, with two or three tablespoons of water.
  4. In a large bowl, beat the whites with salt and pepper.
  5. Drain the vegetables well and mix them with the egg whites.
  6. Distribute the compound in silicone molds for muffins or in disposable aluminum molds.
  7. Sprinkle each muffin with garlic powder and bake 20 minutes.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 & 2. With these amounts, you get 2 meal portions of protein and 2 of vegetables for -10 or 4 snack servings for protein and 4 for vegetables for -10.

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Green smoothie with cacao https://www.ungatoenlacocina.com/en/green-smoothie-with-cacao/ https://www.ungatoenlacocina.com/en/green-smoothie-with-cacao/#respond Thu, 17 May 2018 19:08:11 +0000 https://www.ungatoenlacocina.com/?p=4340 Today I want to share a perfect recipe for those days when we have many things to do and little time at our disposal. It is an easy and quick recipe to make an excellent full breakfast. I made this smoothie with…

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Today I want to share a perfect recipe for those days when we have many things to do and little time at our disposal. It is an easy and quick recipe to make an excellent full breakfast. I made this smoothie with alkaline vegetables, which are excellent for our body, egg whites powder, which is the source of protein, and spices such as cacao and cinnamon that give us the energy to start the day, an amazing flavor and many other benefits. I hope you like it 😉

Green Smoothie with cacao

Green Smoothie with cacao Print This
Phase 1 · Phase 2 · Phase 3 Serves: 1 - 2 Prep Time: Cooking Time:

Ingredients

  • 1 cup baby spinach
  • 1 cup of kale
  • 3 egg whites powder (look at the amount in the package) or 3 egg whites
  • 1 1/2 cup of water
  • 1 tablespoon of raw cacao
  • 1 teaspoon of cinnamon
  • 2 tablespoons of birch xylitol or stevia to taste

Instructions

  1. Wash the spinach and kale thoroughly and remove the stems.
  2. Put all the ingredients in the blender and process until you obtain a homogeneous consistency. If it is too dense you can add a little water and beat again.

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 1, 2 and 3; With these quantities, you get 1 full P2 breakfast or 2 full P2 snacks for <20 pounds.

For this recipe, you may need:
 

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

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5 de Mayo: Huevos rancheros with veggies and flax gordita https://www.ungatoenlacocina.com/en/5-de-mayo-huevos-rancheros-with-veggies-and-flax-gordita/ https://www.ungatoenlacocina.com/en/5-de-mayo-huevos-rancheros-with-veggies-and-flax-gordita/#respond Sat, 05 May 2018 17:34:31 +0000 https://www.ungatoenlacocina.com/?p=4286 Although Cinco de Mayo is not the most important Mexican holiday, in the United States this date is celebrated much. And as I love to experiment with new recipes inspired by cuisines from all countries, I decided to share my version of one of…

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Although Cinco de Mayo is not the most important Mexican holiday, in the United States this date is celebrated much. And as I love to experiment with new recipes inspired by cuisines from all countries, I decided to share my version of one of my favorite Mexican dishes in honor of the 5 de Mayo celebration: huevos rancheros. It is a recipe for breakfast, perfect to start the day with energy. In my version, I accompany the huevos rancheros with mixed vegetables and a vegan gordita with flax seeds.

Also, try my vegan tamales.

I hope you like this recipe and happy 5 de Mayo to all!

Huevos rancheros with veggies and vegan gordita with flax seeds

Huevos rancheros with veggies and vegan gordita with flax seeds Print This
Phase 3 Serves: 1 Prep Time: Cooking Time:

Ingredients

  • For the eggs:
  • 1 whole egg
  • 1/2 cup of red, yellow and green peppers
  • 1 cup of tomatoes
  • 1 tablespoon chopped onion
  • 1 clove garlic
  • 1/4 chile serrano
  • 2 tablespoons of olive oil
  • Fresh coriander
  • Salt and pepper
  • For the salad:
  • 1/2 cup of mixed lettuce
  • 1/2 cup of fresh vegetables: carrots, peppers, tomato
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • Salt
  • For zucchini:
  • 1/2 cup of zucchini
  • 1 teaspoon olive oil
  • 1 teaspoon of Tajín
  • Salt
  • For the gordita:
  • 1/8 cup of chickpea flour
  • 1/8 cup of oat bran
  • 1 teaspoon flax seeds
  • 1/2 teaspoon cream of tartar and baking soda
  • 1/8 cup of water
  • Salt

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.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. With these quantities, you get 1 breakfast or 1 dinner for <20; in the breakfast add fruit.

If you omit the gordita, you can use this recipe for lunch; in this case, put the flax seeds into the salad and add the remaining protein and fruit.

For this recipe, you may need:

     

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol - if you are sensitive to oat, switch it for quinoa flakes.

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Sweet snack: Lemon Mug cake https://www.ungatoenlacocina.com/en/sweet-snack-lemon-mug-cake/ https://www.ungatoenlacocina.com/en/sweet-snack-lemon-mug-cake/#respond Fri, 13 Apr 2018 16:03:37 +0000 https://www.ungatoenlacocina.com/?p=4245 I do not know if it ever happens to you, but on Friday afternoon tastes sweet to me. If it is a rainy day like today in Barcelona, or if it is a sunny and hot day, on Friday afternoon I usually need a…

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I do not know if it ever happens to you, but on Friday afternoon tastes sweet to me. If it is a rainy day like today in Barcelona, or if it is a sunny and hot day, on Friday afternoon I usually need a treat. But I do not want to give up eating healthy, so I have to manage to prepare something that is appetizing and tasty but at the same time very clean. This is how the gluten-free lemon mug cake that I propose today was born, it is easy to prepare and delicious. It’s a very handy sweet because if you are at home, you can eat it directly in the cup, but if you leave, you can put it in a bag and take it as a snack wherever you want.

I’m sure this mug cake will brighten the evening 😉

Lemon Mug cake

Lemon Mug cake Print This
Phase 3 Serves: 1 Prep Time: Cooking Time:

Ingredients

  • 1 cup of zucchini
  • 1 whole egg
  • 1/8 cup of almond meal
  • 1 tablespoon of sunflower oil
  • 1 1/2 teaspoon of poppy seeds
  • 2 tablespoons of birch xylitol
  • 2 tablespoons of lemon
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat the oven to 330º F (170º C).
  2. Peel the zucchini (you can save the skin for a vegetable soup) and grate it very finely.
  3. Place the grated zucchini on a clean cloth (for example those used to make cheese) and squeeze it to remove all the water.
  4. Mix the zucchini with the liquid ingredients: the egg, the oil and the lemon, and mix well.
  5. Then add the remaining ingredients and mix until there is a stable compound.
  6. Pour the mixture into a cup suitable for baking and bake one 15-20 minutes.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 1 P3 complete snack for <20 pounds.

For this recipe, you may need:
 

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbology

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Easter Muffins https://www.ungatoenlacocina.com/en/easter-muffins/ https://www.ungatoenlacocina.com/en/easter-muffins/#respond Sat, 31 Mar 2018 18:03:58 +0000 https://www.ungatoenlacocina.com/?p=4201 Easter has arrived and, as always, I propose a super healthy recipe to share with your families in these holidays. The Italian tradition inspires this year’s recipe: as you already know, although I live in Barcelona, I am originally from Rome, where…

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Easter has arrived and, as always, I propose a super healthy recipe to share with your families in these holidays. The Italian tradition inspires this year’s recipe: as you already know, although I live in Barcelona, I am originally from Rome, where the Easter breakfast is an incredible event. The whole family gathers and eats cheese bread, eggs, artichoke omelet, but the main protagonist is the Colomba, a delicious sweet shaped like a dove and covered with almonds and sugar. The recipe that I propose today is a healthy version of this Italian sweet, I choose muffin molds with Easter decorations, but you can put it in the traditional mold in the form of Colomba or a classic cake mold, as you like it ?

Easter Muffins

Easter Muffins Print This
Phase 3 Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1/4 cup of sorghum flour
  • 1/8 cup of tapioca flour
  • 1/8 cup of quinoa flour
  • 1/4 cup of almond meal
  • 1 whole egg
  • 2 egg whites
  • 5 tablespoons of birch xylitol *
  • 6 tablespoons of sunflower oil
  • 1 tablespoon grated orange zest
  • 1/2 vanilla pod
  • 2 tablespoons cacao nibs
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 cup of whole raw almonds
  • 1/4 cup of almond milk **

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:
    

Notes

* You can use stevia instead of xylitol, but then skip step 7, which is optional, since with stevia it cannot be done. - ** This recipe uses 1/4 cup of almond milk as condiment. - *** If you decide to skip this step use the egg white and xylitol of this step with the egg white and xylitol from step 1. - **** If you want to use a cake mold instead of muffins molds, bake it 25/30 minutes.- - WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbology

Happy Easter everyone!

Eloisa Faltoni's signature

 

 

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Celebrating Saint Patrick: Green cookies https://www.ungatoenlacocina.com/en/celebrating-saint-patrick-green-cookies/ https://www.ungatoenlacocina.com/en/celebrating-saint-patrick-green-cookies/#respond Sat, 17 Mar 2018 17:11:08 +0000 https://www.ungatoenlacocina.com/?p=4172 Today, March 17, is Saint Patrick’s Day, patron of Ireland. It is an especially popular party in both Ireland and the United States that is spreading more and more in the rest of the world. Last year, to celebrate this day, I…

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Today, March 17, is Saint Patrick’s Day, patron of Ireland. It is an especially popular party in both Ireland and the United States that is spreading more and more in the rest of the world. Last year, to celebrate this day, I prepared a delicious Irish Coffee cheesecake, so this year I decided to prepare some St. Patrick’s cookies made from sunflower seeds. They are amazing cookies since they look like normal cookies but hide a green heart, the color of St. Patrick’s Day. This color is due to the reaction between the sunflower seeds and the baking soda (not baking powder), not affect the flavor, and they are super easy to make.

If you don’t want green cookies, just add some lemon juice or cream of tartar.

Let’s see how they prepare and Happy Saint Patrick’s Day to all!

St. Patrick's green cookies

St. Patrick's green cookies Print This
Phase 3 Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 cup of raw sunflower seeds
  • 1 whole egg
  • 1/3 cup of birch xylitol or stevia to taste
  • 1 teaspoon baking soda (not baking powder)
  • 1 teaspoon ground cinnamon

Instructions

  1. Put the seeds in a powerful food processor and crush the seeds until they form a granular paste. This operation may require several minutes.
  2. Put the obtained paste in a bowl with xylitol or stevia, baking soda, and cinnamon.
  3. In another bowl beat the egg and add half of the egg to the rest of the ingredients. Work well to form a dough, add more egg if the dough is too dry.
  4. Wrap it in baking paper and let it sit in the fridge for about 20 minutes.
  5. Preheat the oven to 290ºF (145º C).
  6. Put the dough between 2 sheets of baking paper and spread it with a rolling pin. The dough should have a thickness of about 1/2 cm.
  7. Use a cookie mold to shape them; You can also use a glass or cut them with a knife.
  8. Put the cookies on a baking sheet lined with baking paper and bake about 15 minutes.
  9. IMPORTANT: to obtain the green color in the center of the cookies, they must be some time under heat (in the oven) but without getting toast too much. How each oven is different, I recommend previously cooking one single cookie at the temperature indicated in the recipe; if it browns too much, you can lower the heat slightly; while if it does not brown enough, you can raise the temperature slightly. Once they are cooled, the cookies look perfectly normal, but the base and the inside of the cookie acquire a green color.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings for <20 pounds. For a complete snack, add vegetables.

For this recipe, you may need:

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

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A sweet Valentaine’s day gift: Homemade Sugar-free Marshmallow https://www.ungatoenlacocina.com/en/a-sweet-valentaines-day-gift-homemade-sugar-free-marshmallow/ https://www.ungatoenlacocina.com/en/a-sweet-valentaines-day-gift-homemade-sugar-free-marshmallow/#respond Wed, 14 Feb 2018 08:01:14 +0000 https://www.ungatoenlacocina.com/?p=3209 The marshmallow is undoubtedly one of the most famous treats in the world and it is also very fun. It has a sweet taste like a candy but its texture is like a cloud. Today I propose my healthy and sugar-free version of…

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The marshmallow is undoubtedly one of the most famous treats in the world and it is also very fun. It has a sweet taste like a candy but its texture is like a cloud. Today I propose my healthy and sugar-free version of this sweet, so that you can surprise your partner with a bag of handmade goodies on Valentine’s Day.

Happy Valentine’s Day to everyone!

Sugar-free Marshmallow

Sugar-free Marshmallow Print This
Phase 2 Serves: 3 - 2 Prep Time: Cooking Time:

Ingredients

  • 3 egg whites
  • 1 tablespoons agar agar powder (not flakes or strings)
  • 1/2 cup of birch xylitol
  • 1/2 vanilla pod
  • 1 tablespoon of arrowroot (optional)
  • 1 cup of water
  • 1 teaspoon cream of tartar

Instructions

  1. In a large bowl, start to whisk the egg whites. Add the cream of tartar. Keep whisking until stiff peaks forms.
  2. With a knife cut the vanilla bean and remove the seeds, add the seeds to the whites and beat again.
  3. Made a sort of syrup: boil the water and agar agar for 3 minutes stirring frequently.
  4. Add xylitol and boil for another 3 minutes stirring constantly over medium-low heat.
  5. While whisking the egg whites add 1 teaspoon of syrup. Pay attention not to disassemble the egg whites. Continue until you finish the water. There must be a white, shiny and sparkling compound.
  6. Optional: Sprinkle the base of a silicone mold with 1/2 tablespoon of arrowroot.
  7. Pour the compound into a silicone mold (or another mold lined with baking paper) and level it with a spatula.
  8. Optional: sprinkle the surface with the remaining arrowroot.
  9. Leave in the refrigerator at least 2 hours.
  10. Demolish carefully and cut into squares.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2; With these quantities, you got 3 protein servings for P2 snack for <20 pounds.

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: http://bit.ly/GlutenFreeSymbology

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