September 2018 archive

Fast Metabolism Sushi Bowl- Phase 3 Recipe

Wanna enjoy a delicious SUSHI BOWL that will satisfy your cravings and boost your metabolism?

Then try this amazing Fast Metabolism Sushi Bowl recipe from Haylie Pomroy that makes use of shirataki rice, which is compliant on all phases of the FMD diet!

Sushi Bowl

Servings: 2 | Prep time: 20 minutes | Total time: 25 minutes

INGREDIENTS:

  • 2 packages shirataki rice
  • 1 tablespoon tahini
  • 1 tablespoon tamari
  • 2 teaspoons dark sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon apple cider vinegar
  • 5 drops stevia
  • 2 tablespoons grapeseed oil
  • 2 6-ounce wild caught tuna steaks, each about 1 inch thick
  • Coarsely ground black pepper
  • 4 radishes (or daikon radish), sliced
  • 2 green onions, chopped
  • 2 nori sheets, crumbled
  • 1 small cucumber, cut into matchsticks
  • 1/2 avocado, sliced
  • 1/2 tablespoon sesame seeds
  • Pickled ginger
  • Wasabi powder – making into a paste (note: if you cannot find a compliant wasabi powder that is 100% wasabi root or, do not like the heat, omit it from the recipe)

DIRECTIONS:

  1. Prepare the rice according to package directions. Chill it in the fridge while you prepare the rest of the sushi bowl.
  2. In a small bowl, whisk together the next eight ingredients (tahini through stevia). Set aside.
  3. Heat the grapeseed oil in a heavy skillet over high heat. Pat the tuna steaks dry with paper towels. Season liberally with black pepper and place them in the pan. Cook undisturbed for 1 minute, then flip and cook 1 minute more (the tuna should be rare to medium-rare – but cook it according to your taste). Transfer the tuna to a cutting board, and let it rest for 5 minutes before slicing across the grain.
  4. Assemble the bowls: Divide the rice, seared tuna, radish, green onion, nori, cucumber, avocado, and sesame seeds evenly between two bowls. Drizzle the dressing over the top, and garnish with pickled ginger.

Source: HAYLIE POMROY

Turkey, White Bean, & Kale Soup- Phase 1 Recipe

Looking for a warm and delicious dish for the Phase 1 of your Fast Metabolism Diet?

Well, here is a simple Turkey, White Bean, & Kale Soup recipe from Haylie Pomroy, that will boost your diet and mood.

Turkey, White Bean, & Kale Soup

Servings: 8 | Prep Time: 20 minutes | Total Time: 40 minutes

Ingredients:

  • 2 pounds lean ground turkey
  • 3 cups diced red onions
  • 2 cups diced celery (including green tops)
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 8 cups vegetable broth
  • 6 cups peeled and cubed kabocha or butternut squash
  • 6 cups roughly chopped kale (ribs removed)
  • 15-ounce can baby butter beans, drained and rinsed
  • 15-ounce can great northern beans, drained and rinsed
  • 15-ounce can adzuki or black beans, drained and rinsed
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

Directions:

  1. In a very large nonstick soup pot, sauté the turkey, onions, celery, garlic, and ginger in 2 tablespoons of water until soft.
  2. Add the broth, squash, kale, beans, and spices. Bring to a boil.
  3. Cover the pot, reduce the heat to low, and simmer for 15 to 20 minutes or until the vegetables are tender.
  4. Taste and adjust seasonings with salt and pepper as needed.
  5.  Serve and enjoy your Turkey, White Bean, & Kale Soup with friends or family.

Source: Haylie Pomroy

 

Stuffed Breakfast Peppers- Phase 2 Recipe

STUFFED BREAKFAST PEPPERS

STUFFED BREAKFAST PEPPERS

Don’t have enough time to prepare a proper Fast Metabolism Diet meal for breakfast? Here is a delicious dish that you can cook in no time at all!

Servings: 2 | Prep time: 10 minutes | Total time: 45 minutes

Ingredients:

  • 6 egg whites (or 1 cup liquid egg whites)
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped broccoli florets
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon freshly ground black pepper
  • 2 bell peppers, halved and cored
  • Chopped fresh cilantro
  • Hot sauce

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a bowl, mix together the first 8 ingredients (egg whites through black pepper).
  3. Place the bell pepper halves in a baking dish, and fill them with the egg white mixture.
  4. Bake 35 minutes, or until the egg whites are set. Sprinkle with cilantro, and serve with your favorite hot sauce.

ENJOY!

 

Source: hayliepomroy.com