Instructions

1. Wash the sweet potato and put it whole in a pot with plenty of water and let it boil.
2. Boil the sweet potato until it is cooked. 30 or 40 minutes should be enough, but it will depend on the size it has, to make sure it is well cooked, you can prick it with a fork.
3. Preheat the oven to 180 ° C.
4. When the sweet potato is cooked, let it cool and peel it and crush it with the blender, until you get a homogeneous puree.
5. In a large bowl, beat the egg white and add the sweetener little by little.
6. When you have a foamy compound, add the puree, flour, and other ingredients.
7. Continue beating until you get a smooth and homogeneous compound. If you find it too dense, you can add one or two more tablespoons of oat milk or water.
8. Line your muffin mold with baking paper or put paper molds and distribute the dough in the mold.
9. Bake the muffins for 20 or 25 minutes, until cooked.

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

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.

Instructions

1. Wash the sweet potato well and put it whole (with the skin) in a pot with plenty of water.
2. Let it boil covered for about 30 minutes.
3. Let the sweet potato cool, peel and shave with a fork.
4. Preheat the oven to 350ºF (180ºC).
5. Mix the crushed sweet potato with the rest of the ingredients and mix them with your hands, until form a homogeneous dough.
6. Let the dough rest for a few minutes, place it between two sheets of baking parchment and stretch it with a rolling pin; the thickness that is between 1 and 1/2 centimeter.
7. It is a mass a little difficult to work because it is a bit wet, better be quick so it does not stick too much.
8. With a cookie mold cut all the cookies you want. If you do not have a cookie mold or if you’re going to go faster, you can avoid spreading the dough with the rolling pin: just make some balls and leave some marks with the fork.
9. Place the cookies on a baking sheet lined with baking paper and bake about 10 minutes. If they are more chubby cookies, you can leave 5 more minutes in the oven.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1. With these quantities, you get 6 grain servings for <20 pounds or 4 grain servings for >20 pounds.

Instructions

1. On a perfectly smooth surface, arrange the flour mixture, with a little salt, in the form of a fountain (leaving a tablespoon to one part for later)
2. If necessary, activate the dry yeast * in the water and pour it in the middle of the flour
3. Knead gently for about 10 minutes
4. Leave the dough in a large bowl for 3 hours, covered with a slightly damp cloth, in a warm place, I leave it in the oven off but with the light on
5. After 3 hours the dough will have grown considerably, spread the spoonful of flour that has been previously stored above the work surface and knead the dough for a couple of minutes
6. Divide the dough into 2 or 3 parts (depending on the pizzas you want) and stretch them with the roller until a thin round base
7. If it is to eat at the moment: Put the desired ingredients on top and bake for 10/15 minutes
8. If you want to save: Put on a baking paper, roll it on itself, close it in a bag and freeze it; Before use, allow to defrost

This recipe is suitable for the Fast Metabolism Diet – FMD Phase1; With this amounts you get 3 servings of grains for <20 pounds or 2 servings for >20 pounds.

For a complete lunch integrate with protein, vegetables and fruit phase.

For a complete dinner integrate with protein and phase vegetables.

Instructions

1. The first thing to do is put the cashews in soaking in cold water for at least 3 hours (better 6 hours)
2. Meanwhile, you have to make the choux paste: in a non-stick pot, you heat the water, the oat milk, and the coconut butter, stirring constantly
3. Add also one tablespoon of xylitol and the pinch of salt, keep mixing
4. When the butter is melt, put the fire to the minimum and add all the flour
5. Continue mixing continuously with a wooden spoon until the dough unstick
6. Transfer the mixture into another container and add one egg at a time, beating vigorously with the wooden spoon
7. It will not be necessary to add another egg if the precedent is not perfectly integrated with the mass
8. Preheat the oven to 428ºF – 392ºF if ventilated (220ºC – 200ºC if ventilated)
9. When the dough is ready (it has to be thick, but not rigid), put it in a pastry bag and form the pastries  on aluminum foil (better aluminum foil than baking parchment)
10. Bake the pastries for 10 minutes, after this time lower the temperature to 392ºF – 356ºF if ventilated (200ºC -180ºC if it is ventilated) and leave them until golden brown (The total cooking time is approximately 30 minutes, 20 if the oven is ventilated, but may vary slightly from oven to oven)
11. When the pastries are, turn off the oven but do not open it completely, only lightly (you can put a wooden spoon between the door so that it is just ajar), let it rest for 20 more minutes
12. After this time, you have to pick a pastry with a toothpick, if it is cook, let the pastries dry in the oven
13. To make the custard, you have to drain the cashew nuts correctly and grind them in a powerful blender
14. When they are almost creamy, add the oil, three tablespoons of sugar and the orange juice and keep beating until there is a homogeneous cream
15. When the cupcakes are cold, put the custard in a pastry bag and fill them through the base (as the cupcakes I made I made them smaller than the habitual I opened them in half and filled them with cream like this)

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 4.