December 2018 archive

Singapore Noddles: Phase 1 Recipe

Try cooking this simple yet delicious Singapore Noddles recipe for this week’s Phase 1 of your Fast Metabolism Diet!

Phase 1 Recipe

Servings: 2 / Prep Time: 30 minutes / Total Time: 30 minutes

INGREDIENTS:

  • 4 ounces uncooked brown rice vermicelli
  • 8 ounces boneless, skinless chicken breast, thinly sliced
  • 2 bell peppers, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup bean sprouts
  • 1 teaspoon curry powder
  • 2 tablespoons chicken broth (or more, if needed)
  • 1 cup sliced shiitake mushrooms
  • 1 cup snow peas or sugar snap peas
  • Chopped green onions, to serve

For the sauce:

  • 1 cup chicken broth
  • 1/4 cup tamari
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon arrowroot
  • 1/2 teaspoon sambal oelek (Asian red chili paste), or to taste

DIRECTIONS:

  1. Cook the brown rice vermicelli according to package directions and drain. Slice the chicken and vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
  2. Heat a large nonstick skillet over medium-high heat. Add the chicken and stir-fry until beginning to brown, about 5 minutes. Remove the chicken to a plate.
  3. Add the peppers, shallots, bean sprouts, curry powder, and 2 tablespoons broth to the skillet (add more if needed to prevent sticking); stir-fry for 3 to 5 minutes. Add the mushrooms and peas; stir-fry for 2 minutes. The vegetables should be bright and tender-crisp.
  4. Stir the sauce into the skillet, along with the chicken (and any accumulated juices) and vermicelli. Simmer just until the sauce thickens. Sprinkle with chopped green onions.
  5. Serve and ENJOY this amazing Phase 1 Recipe!

Source: HAYLIE POMROY

 

Portobello Bison Burgers With Celery Jicama Slaw: Phase 3 Recipe

For a perfect CLEANSE BBQ, try cooking this protein-packed recipe, for the PHASE 3 of your Fast Metabolism Diet!

Phase 3 Recipe

Servings: 3 / Prep Time: 40 minutes / Total Time: 45 minutes

INGREDIENTS 

For burgers:

  • 1 medium onion, chopped
  • 10 ounces portobello mushrooms, trimmed and quartered
  • 2 tablespoons olive oil
  • ¾ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound ground bison/buffalo

For slaw:

  • 5 tablespoons mayonnaise (safflower, olive, or avocado oil mayo)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons olive oil
  • ½ teaspoon birch xylitol
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups julienne-sliced celery
  • 4 cups peeled, julienne-sliced jicama
  • To serve: 2 sprouted grain hamburger buns (4 halves) optional

DIRECTIONS

Cook vegetables:

Pulse the onion and mushrooms in a food processor until finely chopped. Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. Add the mushroom mixture, salt, and pepper and cook, occasionally stirring, until the vegetables begin to brown and the liquid has evaporated, 8 to 10 minutes. Transfer to a bowl and cool to warm, occasionally stirring about 15 minutes.

Make Celery Jicama Slaw:

Whisk together the first 7 ingredients (mayonnaise through pepper) in a medium bowl. Add the celery and jicama, tossing to coat. Let stand 15 minutes to develop flavors.

Finish and cook Portobello Bison Burgers:

Mix the buffalo into the cooled mushroom mixture with your hands until well combined. Form into 4 patties.

Heat a grill (or grill pan) to medium-high heat. Cook the burgers, turning once, about 6 to 8 minutes total, or until done to your liking.

Serve the burgers, open-faced on sprouted grain bun halves, topped with the slaw.

ENJOY!

 

Source: HAYLIE POMROY

 

Pecan-Crusted Trout With Asparagus And Cherry Tomatoes: Phase 3 Recipe

Phase 3 Recipe

Servings: 4 / Prep Time: 10 minutes / Total Time: 20 minutes

For a meal loaded with B vitamins that will help convert your food into energy, try out this classic recipe for Phase 3 of your Fast Metabolism Diet:

INGREDIENTS:

  • 1/2 cup finely chopped pecans
  • 1 slice sprouted grain bread, ground into crumbs
  • 1 tablespoon chopped fresh parsley, divided
  • 1 tablespoon chopped fresh dill, divided
  • Sea salt
  • Freshly ground black pepper
  • ¼ cup olive oil, divided (extra needed to brush baking sheet)
  • Four 6-ounce rainbow trout fillets, boneless, skin-on
  • 1 ½ pounds asparagus, tough ends snapped off (about 4 cups)
  • 1 ½ pounds cherry tomatoes (about 4 cups)

DIRECTIONS:

  1. Preheat the oven to 400 degrees.
  2. Combine the pecans, breadcrumbs, half of the parsley and dill, ½ teaspoon sea salt and ¼ teaspoon pepper in a small mixing bowl. Add 2 tablespoons olive oil and stir until everything is moistened.
  3. Brush a rimmed baking sheet with olive oil and place the trout fillets on it, skin side down. Season the fillets with salt and pepper. Press the pecan mixture evenly onto the fillets. In a large bowl, toss the asparagus and tomatoes with the remaining olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Arrange the veggies around the fish. Scrape out any oil and seasonings remaining in the bowl, and drizzle it over the veggies.
  4. Bake 10 minutes, until the fish is nearly opaque. The pecan crust should be lightly browned. Sprinkle with the remaining fresh parsley and dill, and serve.

 

Source: HAYLIE POMROY