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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!

Fried Razor Clams

Fried Razor Clams

This recipe is a simple western Washington delicacy with razor clams as the star ingredient and is a good treat for those who are already at the final stage of the Fast Metabolism Diet Program. All other natural seasonings and the manner of slow cooking make up for the innocence of the clam meat.

Ingredients:

  • Olive oil
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • 2 eggs, beaten
  • 4 large razor clams, cleaned and dried

Preparation:

  1. On a large skillet, heat the olive oil with medium heat.
  2. Mix black pepper, cayenne pepper, paprika, and garlic powder.
  3. Place beaten eggs on a bowl and then dip clam meats onto it to evenly coat.
  4. Fry coated clams on the preheated oil until it becomes golden brown without overcooking.  

Cinnamon Baked Pumpkin

Cinnamon Baked Pumpkin

Pumpkin is one of the most widely grown vegetables in the world and is popular among vegans and non-vegans alike for its antioxidant properties and vitamins commonly attributed to improved eyesight. This recipe combines the goodness of pumpkin with other ingredients found in Phase 1 of the Fast Metabolism Diet Program and is served for the satisfaction of the family’s meal and those who want to lose weight.

Ingredients:

  • 1/4 cup(s) Xylitol
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon salt
  • 3 pounds pumpkin peeled, seeded, and cut into 2 1/2- to 3-inch pieces (each about 1/4 inch thick)

Instructions:

  1. Preheat oven to 325°F. Mix together xylitol, cinnamon, and salt in a small bowl and set aside. Put the pumpkin slices in a 3-quart rectangular baking dish and sprinkle it evenly with mixture. Cover the baking dish.
  2. Bake pumpkin for 40 minutes. After that, uncover it and stir carefully then cover and bake for about 15 minutes more or until pumpkin becomes tender.
  3. Serve and Enjoy!

 

Grilled Salmon with Fresh Dills and Limes

Grilled Salmon with dills and limes

This is a simple and delicious Japanese inspired salmon recipe and perfect for those who are at the Phase 2 of the Fast Metabolism Diet Program. For more creativity and presentation, throw in your favorite fresh herbs.

Ingredients:

  • 1 salmon fillet, skin on (about 1 1/2 pounds/680 g)
  • 1 tablespoon/15 mL grated ginger
  • 1 green onion, chopped finely
  • 1 teaspoon/5 mL Xylitol
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5 mL sea salt
  • Fresh Dill leaves
  • Lime wedges

Preparation:

  1. Preheat grill with medium-low heat.
  2. Except for the salmon fillet, combine all other ingredients in a small bowl for marination.
  3. Lather mixture on the flesh of the fillets and set aside for 5 or more minutes.  
  4. Using a grill grate, cook the salmon for about 12 to 14 minutes skin-side down or until one side is cooked thoroughly at 145 degrees Fahrenheit.   
  5. Once cooked, remove from heat and then serve with lime wedges and fresh dill leaves.

Asparagus with Sole Fillet

Asparagus with Sole Fillet

This recipe perfectly fits your summer time outdoor meals while soaking in the water at the beach or at your backyard pool. Aside from combined goodness of Asparagus and Sole, the instructions for this recipe is very easy to follow.

Ingredients

  • 1 lb Asparagus
  • 1 lb Sole Fillets (4 pieces)
  • 1 tbsp prepared horseradish
  • 4 tbsp lemon juice
  • Sea Salt(to taste)

Instructions

  1. Cut asparagus into 3-inch pieces. Boil in a saucepan for 5 minutes and drain water.
  2. Season skin of sole fillets with salt and lemon on each side.
  3. Place asparagus spears at one end of each fillet and roll them up with asparagus spears inside. Use toothpicks to keep it intact.
  4. Put fillets in a 2 quart casserole dish.
  5. Mix remaining ingredients and pour over fillets.
  6. Bake dish at 400 degrees Fahrenheit in an oven for about 15 minutes while basting fish every 5 minutes.
  7. Serve and enjoy!

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