October 2018 archive

FMD Style Eggs Benedict: Phase 3 Recipe

For an amazing breakfast this weekend, try out this EGGS BENEDICT recipe for the Phase 3 of your Fast Metabolism Diet!

Eggs Benedict

Serves 4 | Prep time: 40 minutes | Total time: 1 hour

Ingredients:

Dairy free hollandaise sauce-

  • 2 medium egg yolks
  • 1 Tbls lemon juice
  • 3 Tbls coconut oil, heated to about 95 degrees
  • 1/2 tsp sea salt
  • 1/8 tsp paprika

Eggs Benedict-

  • 2 sprouted grain or brown rice English muffins, halved and toasted
  • 4 slices cooked turkey bacon
  • 4 cups baby spinach, steamed
  • 4 poached eggs

Directions:

Holandaise Sauce- 

  • Fill a blender with boiling water and cover with the lid. Let sit for 10 minutes.
  • Thoroughly dry the blender jar, then blend the egg yolks and lemon juice on low speed in the hot container.
  • Slowly pour in the hot coconut oil and combine. Season with salt and paprika.
  • Serve immediately over eggs Benedict.

Eggs Benedict-

  • Stack ingredients and top with hollandaise sauce.
  • Enjoy!

 

Source: Haylie Pomroy

Picture: tastingtable.com

 

Italian Tuna Salad: Phase 3 Recipe

 

Italian Tuna Salad

Serves 2 | Prep time: 15 minutes | Total time: 15 minutes

Ingredients:

  • 1/4 cup diced red onion
  • 1 – 12-ounce can solid white tuna in water, drained
  • 2 celery stalks
  • 1/4 cup black or green olives, pitted and sliced
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • ½ lemon, juiced
  • 2 tablespoons chopped basil
  • ¼ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 2 cups baby spinach leaves

Directions:

  1. In a medium-sized bowl, combine the onion, tuna, celery, and olives.
  2. Add the olive oil, lemon zest, lemon juice, and basil and toss to coat.
  3. Season with salt and pepper.
  4. Serve over spinach.
  5. Serve with your favorite P3 fruit and ENJOY!

Source: HAYLIE POMROY

 

Spinach Salad With Citrus-Grilled Pork Loin: Phase 2 Recipe

Spinach Salad With Citrus-Grilled Pork Loin

Phase: 2 / Serves: 2 / Prep time: 15 minutes

Spinach Salad With Citrus-Grilled Pork Loin-

Portion Sizes:
20 pounds or less: 1, 4-ounce bone-in pork loin chop + 2 cups of spinach
20-40 pounds: 1, 6-ounce bone-in pork loin chop + 2.5 cups of spinach
40+ pounds: 1, 6-ounce bone-in pork loin chop + 3.5 cups of spinach

Ingredients:

  • 8 ounces bone-in pork loin chops, about 1 inch thick (2, 6-ounce bone-in pork loin chops if you’re trying to lose 20-40 pounds or over 40 pounds)
  • 1 cup fresh basil leaves, minced
  • 3 tablespoons minced garlic
  • 3 tablespoons lemon juice
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 to 7 cups fresh baby spinach (4 cups if you’re losing 20 pounds or less, 5 cups if you’re trying to lose 20-40 pounds and 7 cups if you’re trying to lose 40+ pounds)
  • 1/2 orange bell pepper, sliced
  • 1/4 cup sliced red onion
  • Balsamic vinegar

Directions: 

  1. Pat the chops dry with paper towels. Combine the next 6 ingredients (basil through black pepper). Spread on both sides of the chops, and let them sit for about 20 minutes.
  2. Turn on the broiler, and place a broiler pan about 6 inches under it to preheat.
  3. Place the chops on the preheated broiler pan, and broil 4 to 5 minutes per side (an instant-read thermometer inserted into the center of the chop will read 145 degrees). Remove the chops to a cutting board, and let rest for 5 minutes before slicing.
  4. Toss the spinach, bell pepper, and onion with balsamic vinegar, sea salt and freshly ground black pepper to taste. Slice the chops and serve over the salad.
  5. ENJOY this nutritious recipe that’s full of vitamins, minerals, and phytochemicals that reduce inflammation and encourage detoxification.

Source: HAYLIE POMROY

 

Fava, Spinach, And Quinoa Cakes: Phase 1 Recipe

Fava, Spinach, And Quinoa Cakes

Fava, Spinach, And Quinoa Cakes

Phase 1 / Servings: 6 / Prep Time: 20 Minutes / Total Cook Time: 45 minutes

Try out this unique protein-packed recipe that will help you stay energized and satisfied! Check the instructions below.

Ingredients:

  • 20 ounces frozen, chopped spinach, thawed
  • 2 1/2 cups fresh or frozen fava beans, thawed
  • 4 1/2 cups cooked quinoa
  • 6 medium garlic cloves, minced
  • 1 1/2 teaspoons fine sea salt
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 4 egg whites
  • Lemon wedges to serve

Directions:

  1. Preheat oven to 400 degrees. Squeeze out as much water as possible from the spinach and place in a large mixing bowl.
  2. Bring a medium pot of salted water to a boil. Add the fava beans and cook for 3 minutes. Drain them and place them in the bowl of a food processor, pulsing until coarse puree forms. Add to the mixing bowl with the spinach.
  3. Stir in the next 8 ingredients (quinoa through pepper). Stir in the egg whites until well combined.
  4. Form into 12 patties and place on a parchment-lined baking sheet. Bake for 20 minutes. Flip and bake for another 5 minutes. Sprinkle with a little more sea salt and fresh black pepper, and serve with lemon wedges.
  5. Eat and enjoy your Fava, Spinach, And Quinoa Cakes with friends and family.

Source: HAYLIE POMROY

Cacao Cookies: Phase 3 Recipe

Tired of eating vegetables and meat during your Fast Metabolism Diet? Then try this Phase 3 Recipe for CACAO COOKIES that will surely complete your day!

Phase 3 Recipe

Phase 3 Recipe | Serves 3 to 4 | Prep time: 2 minutes | Total time: 30 minutes

Ingredients:

  • 4 large egg whites at room temperature 1⁄2 teaspoon arrowroot powder
  • 3 tablespoons xylitol
  • 1⁄4 cup unsweetened cacao powder 1⁄4 teaspoon sea salt
  • 1⁄4 cup pecans or walnuts, chopped

Directions:

  1. Preheat oven to 325°F.
  2. In a large mixing bowl, using a hand mixer or wire whisk, whip the egg whites and arrowroot until stiff peaks form.
  3. In another bowl, whisk together the cacao powder, xylitol, salt, and nuts. Slowly add the dry ingredients into the egg whites, making sure to constantly mix while you add.
  4. Line a baking sheet with parchment paper. Drop the batter in 1/4 cup amounts onto the parchment paper-lined baking sheet, leaving about 2 inches between each cookie. Bake for 25 minutes, rotating the baking sheet halfway through. Remove from the oven and let cool on the baking sheet. Eat or store for later.

TIP: Enjoy as a snack, as this dessert contains healthy fat. Just remember to add a Phase 3 vegetable on the side. You can also eat this after a meal if you do an additional day of exercise. –HAYLIE POMROY