October 2017 archive

Collard Greens and Kale with Turkey Meat

Collard Greens and Kale with Turkey Meat

Collard Green is one of the cheapest on the top list of the healthiest green and leafy vegetables known to many. Add to its known goodness is its antioxidant properties good for releasing toxins out of our bodies. Collard greens combined with Kale, another nutritious and health-boosting vegetable, should be tried by those in Phase 3 of the Fast Metabolism Diet Program. It’s an all green powerhouse vegetable meal.

Ingredients:

  • 1 smoked turkey wing, rinsed, or 1 fresh turkey drumstick or neck
  • 1 tbsp. coarse salt
  • ¼ xylitol
  • 1/4 tsp. red pepper flakes
  • 3 bunches collard greens (about 2 1/2 lb), stems discarded, leaves cut into strips
  • 1 bunch kale, stems discarded, leaves cut into strips

Directions:

  1. In a large cooking pot, pour in 3 cups of water and combined with turkey wing, salt, xylitol, and red pepper flakes. Cover then heat until it boils. Minimize heat and simmer until turkey becomes tender when pricked with a fork for about 40 minutes.
  2. Add in the collards and kale gradually. Push the leaves down and let them the first batch wilt before adding more.
  3. Cover the pot and cook in low heat while occasionally stirring for about 45 minutes until it becomes very tender.
  4. Serve to your desired plate arrangement and enjoy!

 

Oil-Free Sweet Potato Fries

Healthy Oil Free Sweet Potato Fries

This healthy sweet potato recipe is perfect for those who hardly have the time to cook and are always on the go for most of the time. This Phase 1 recipe is also a good side dish and can be the next table favorite of your kids especially after their day’s life at school or at the playground.

Ingredients:

  • 3 Sweet Potatoes
  • 1 tsp black pepper
  • ½ – 1 tsp onion salt
  • ½ tbsp Simply Organic Italian seasoning

Preparation:

  1. Preheat oven to 375 degrees Fahrenheit. Peel sweet potatoes with a hand peeler and wash with water.
  2. Slice potatoes into fry shapes of about the same sizes.
  3. Sprinkle seasonings over the potato slices and put them in the oven.
  4. Bake for 30-40 minutes
  5. Serve and enjoy!!

Chinese Pork Chops

Chinese Pork Chops

For pork lovers out there, this is one of the easiest and greatest ways to recreate your all-time favorite meat recipe while helping you get through the last and third phase of the Fast Metabolism Diet Program.

Ingredients:

  • 1/2 cup coconut aminos
  • 1/4 cup Xylitol
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon garlic powder
  • 6 boneless pork chops  

Preparation:

  1. In a bowl, mix the coconut aminos, Xylitol, lemon juice, olive oil, cinnamon, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce both sides of the pork using a fork and put it inside a large resealable plastic bag. Pour the remaining marinade mixture on the pork and refrigerate it from 6 to 8 hours.
  2. Preheat the grill to high heat.
  3. Put a little amount of oil on the grill grate. Remove pork chops from the marinade mixture and grill for about 6 to 8 minutes on one side and the same duration on the other side or according to your desired appearance and doneness of the food.

Shaved Rutabaga and Turnip Salad

Shaved Rutabaga and Turnip Salad

Rutabagas are nutty vegetables with naturally sweet flavor that remains tasty in different kinds of ways of cooking whether be it sauteed, baked, and fried among others. On the other hand, a turnip tastes kind of bland alone but is a good addition to many popular salads known to the world. This Phase 1 recipe mixes the bitter and bright effects of Rutabaga and Turnips combined in one dish and is also a good side dish to meaty meals.

Ingredients:

1 small rutabaga (1 lb.)
2 medium turnips (about 10 oz. total)
1 Tbs. rice vinegar
1/4 tsp. Dijon mustard
Kosher salt
2 medium-sized onion chives, trimmed and thinly sliced on the diagonal (keep white and green parts separate)
1 Tbs. coarsely chopped fresh flat-leaf parsley

Instructions:

  1. Trim the root and stem ends of the rutabaga, peel the skin off, and slice it to form 1-inch-thick pieces of slabs that are cut lengthwise.
  2. Using a vegetable peeler, shave the peeled rutabaga and turnip measuring up to 2 cups each.
  3. Mix together the vinegar, mustard, and salt. Toss in the rutabaga and leave for 15 minutes. Add in turnip and the whites of the onion chives, toss, mix thoroughly and leave for about 5 minutes. Add parsley, green part of the onion chives, toss gently to mix, and serve.

 

Grilled Salmon Fillets with Lemon and Dill

Grilled Salmon Fillets with Lemon and Dill

Salmon is already a delicious and a healthy fish meat and cooking it on the grill reaches its full potential of tastiness as the flavor is increased and its meat becoming more favorable to the human mouth and taste buds. Adorned with dill, lemon juice, and garlic, this Phase 2 recipe is a wonderful addition to your meals during the summer season while fast and easy enough for weeknight dinners.

Ingredients:

  • 2 large salmon fillets, skin on and 1 1/2 inches thick
  • Juice of 1 lemon
  • 2 tablespoons (30 mL)
  • fresh dill, chopped
  • 2 teaspoons (10 mL) sea salt
  • 1/2 teaspoon (2.5 mL) garlic powder
  • 1/2 teaspoon (2.5 mL) coarse ground black pepper

Instructions:

  1. Preheat grill to medium heat. In a bowl, brush lemon juice onto the skin and then onto the flesh of the salmon fillets.  
  2. Mix salt, black pepper, and garlic powder and sprinkle on the fillets salmon. Top dill chopped to pieces.
  3. Grill the salmon facing side down and cook for about 2 to 3 minutes. Work salmons away from the grill grates using a spatula with covers down.
  4. Once free, gently flip the fillets and allow to cook for 8 to 10 minutes still cover down and with a heat from 145 to 150 degrees Fahrenheit.
  5. Remove salmon fillets from the grill and place on plates garnished with lemon slices and chopped dill.

Crab and Avocado Salad

Crfab and Avocado Salad

Crab meat has long been considered to one of the most likable meats in the world. However, little do we know that it also has numerous healthy and nutritious content which prevents the development of many diseases including cancer. It is also low in fat and is a very digestible food good for those who are at the 3rd and last phase of the Fast Metabolism Diet Program. Mix with the richness and goodness of avocado fruit, what more can you think of a perfect salad meal?

Ingredients:

  • Kosher salt
  • 1/2 pound green beans, halved
  • 3 tablespoons Safflower mayonnaise
  • 1 to 2 tablespoons fresh lemon juice
  • 1/2 cup chopped fresh chives
  • 1/4 cup chopped fresh basil
  • 3 Sea Bass fillets, chopped
  • Freshly ground pepper
  • 1/2 pound lump or claw crabmeat
  • 1 Hass avocado, halved, pitted and diced
  • 3 romaine hearts, chopped
  • 1-pint cherry tomatoes halved

Instructions:

  1. Pour water on a saucepan and sprinkle with salt. Pour in green beans and cook until crisp-tender for about 3 to 5 minutes. Drain water from the saucepan and and run under cold water to stop the cooking.
  2. Put mayonnaise, lemon juice, chives, basil and sea bass in a blender and blend until becomes smooth. Add salt and pepper to season.
  3. Toss in the crabmeat and half of the avocado in a small bowl. Add the romaine, green beans and the remaining avocado with the remaining dressing in a large bowl.
  4. Fill each plate with the romaine salad and put tomatoes on top of each plate.
  5. Place some of the crab mixture on the center of each plate for a nice presentation.
  6. Serve and enjoy!