December 2018 archive

Creamy Bacon Mushroom Chicken Thighs: Phase 3 Recipe

Phase 3 Recipe

Phase 3 Recipe / Servings: 4 / Prep Time: 25 minutes / Total Time: 40 minutes

INGREDIENTS:

  • 4 ounces (about 4 slices) nitrate-free turkey bacon, diced
  • 2 tablespoons olive oil, divided
  • 4 bone-in chicken thighs, skin removed
  • Sea salt and freshly ground black pepper
  • 2 teaspoons Italian seasoning
  • 8 ounces Baby Bella mushrooms, sliced (about 3 cups)
  • 3 cloves garlic, minced
  • 3/4 cup coconut milk
  • 5 sprigs fresh thyme
  • 4 cups cauliflower rice, steamed (a 16-ounce bag – or you can chop up 1 pound of cauliflower in the food processor)
  • 4 cups fresh baby spinach

DIRECTIONS:

  1. Preheat the oven to 375 degrees.
  2. In an ovenproof skillet, cook the bacon in 1 tablespoon oil over medium heat until crisp. Transfer the cooked bacon to a plate with a slotted spoon, leaving the oil in the pan. Add another 1 tablespoon oil to the pan. Increase the heat to medium-high.
  3. Season both sides of the chicken thighs generously with salt, pepper, and Italian seasoning. Place the chicken thighs in the skillet meaty-side down. Cook, without moving the thighs, for about 7 minutes or until the first side is nicely and evenly browned and releases easily from the pan. If the chicken sticks, continue cooking until it releases easily. Flip the thighs over.
  4. Transfer the skillet to the oven and bake for 13 minutes or until the internal temperature of the thighs reaches 160 degrees. Carefully transfer the chicken thighs to a plate and place the skillet on the stovetop. Take care to always use a pot holder from this step forward; the handle will stay very hot.
  5. Add the mushrooms and cook on medium-high heat for about 4 minutes, or until golden brown and a bit softened, stirring only once midway. Add the garlic and sauté 30 seconds to 1 minute, or until fragrant.
  6. Add the coconut milk, thyme, and ¼ teaspoon sea salt to the skillet. Bring to a gentle boil, then immediately reduce the heat to low. Simmer for about 2 to 4 minutes, until the flavors are blended and the sauce is reduced a bit.
  7. Stir in the bacon. Taste the sauce and add more salt and pepper as desired. Return the chicken thighs to the skillet and coat with the sauce. Combine the cooked cauliflower rice and spinach, and serve with the chicken and sauce.

Source: HAYLIE POMROY

 

Curry Spiced Scrambled Eggs And Onions: Phase 2 Recipe

For a simple and delicious PHASE 2 meal, try cooking this Curry Spiced Scrambled Eggs And Onions recipe from Haylie Pomroy!

Phase 2 Recipe

Servings: 1 / Prep Time: 10 minutes / Total Time: 15 minutes

INGREDIENTS:

  • 1 medium red onion, halved and sliced thinly
  • 1/2 teaspoon sea salt
  • 1 clove garlic, minced
  • 1 teaspoon mild curry powder
  • 3 egg whites
  • 1 cup baby spinach leaves, tightly packed
  • 1 tablespoon lemon juice
  • A few thin slices of fresh hot chile and/or crushed red pepper flakes, (optional)

DIRECTIONS:

  1. Heat a nonstick skillet over medium-high heat. Add the onion and salt and cook for 4 minutes, stirring a couple of times, until golden brown and soft.
  2. Add the garlic and curry powder to the onions and stir through. Pour in the egg whites and gently stir continuously for about 30 seconds, until the egg whites are just cooked through but still glossy. Use a spatula to scrape the cooked egg whites from the bottom of the pan and fold it into the rest of the mix.
  3. Place the baby spinach leaves on a plate and drizzle with lemon juice. Top with the scrambled egg whites and some fresh or dried chiles or other herbs of choice on top.
  4. EAT & ENJOY!

Source: HAYLIE POMROY

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