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 and cut the vegetables: chop the ginger, garlic, and onion, cut the zucchini into slices and mushrooms into quarters.
2. In a wok or a large, put all the vegetables in the broth and sauté over medium heat for about 10 minutes.
3. Meanwhile, cook the noodles in plenty of water, during the time recommended by the container.
4. When the pasta is cooked, strain it and add it to the vegetables.
5. Add the tamari sauce and adjust salt and pepper. Skip another minute.
6. Serve with fresh parsley leaves and a little ginger powder.

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 1; With these quantities, you get 2 grain and vegetable servings for <20 pounds.

For this recipe, you may need:

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. 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:
 

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. Cut chicken into small pieces and place in a nonstick skillet over high heat with oat milk and 4 tablespoons of water
2. Cook the noodles in a large pot with plenty of water (time indicated on the package)
3. Cut the zucchini and the daikon to julienne and join them and the beans to the chicken
4. Cover the pan and if necessary add water
5. Adjust salt and pepper and cook until the chicken and vegetables are cooked and a light white sauce is formed (about 10 minutes)
6. Add cooked noodles and mix with the sauce
7. Serve hot, with fresh parsley above

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get a meal P1 for >20 pounds.

For a complete lunch add phase fruits and veggies.

For a complete Dinner add only phase veggies.