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Spicy Chicken Turnip Noodle Soup – Phase 3

Substitute your plain noodles with turnips to give Spicy Chicken Turnip Noodle Soup a richer taste – it makes for a perfect lunch or appetizer.
Spicy Chicken Turnip Noodle Soup - Phase 3

Ingredients: 

  • 1 12 ounces chicken breast (with bones), skin discarded
  • 6 cups chicken broth
  • 2 cups water
  • 1 red bell pepper
  • 5 scallions
  • 2 teaspoons chili powder 
  • 1 can (28 ounces) crushed tomatoes
  • 2 large turnips
  • 1/4 cup cilantro leaves
  • 1 lime cut into wedges for serving

Directions

  1. Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
  2. Reduce the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
  3. Deseed and thinly slice the red bell pepper and slice the scallions on an angle. Peel the turnips, spiral cut them (use Blade C for Inspiralizer) and trim them.
  4. Shred the chicken and set aside. Place bones into the broth and raise the heat to bring to a boil. Let cook uncovered and reduce down by one-third, about 10-15 minutes.
  5. Scoop out the bones with a slotted spoon. Whisk the chili paste and crushed tomatoes into the broth and return to a simmer over medium-high heat.
  6. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about three minutes. Stir in the shredded chicken and scallions.
  7. Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.

Bean Soup with Winter Squash – Phase 1 and 3

It’s time to get warmth this cold season, how does a winter squash sounds? Warm up your winter with a delicious soup packed up with nutritious beans!

This bean soup with Winter Squash is filled with spices and herbs that give aromatic scent and velvety texture with blended flavors to your food. Ah that’s soothing! Now let’s dig in to this!

Bean Soup with Winter Squash - Phase 1 and 3

Ingredients:

  • 1 pound dried pinto beans, picked over and rinsed
  • 3 quarts plus 1 cup water
  • 1/2 cup chopped canned tomatoes
  • 2 garlic cloves, crushed
  • 1/4 cup chopped celery leaves
  • Large pinch of dried oregano
  • 1/2 cup extra-virgin olive oil (for Phase 3)
  • Sea salt
  • 1 medium onion, finely chopped
  • One 2-pound butternut squash, peeled and cut into 1-inch chunks
  • Crushed red pepper

Directions:

  1. In a large bowl, cover the dried beans with 2 inches of water and let them soak overnight. Drain and rinse the beans, then transfer them to a medium enameled cast-iron casserole.
  2. Add 3 quarts of the water and bring to a simmer over moderate heat, skimming as necessary to remove the foam that rises to the surface.
  3. Cook the beans over low heat until almost tender, about 1 hour. Add the tomatoes, garlic, celery leaves and oregano. You can add 1/4 cup of olive oil for Phase 3.
  4. Season with salt. Continue cooking until the beans are very tender, about 1 1/2 hours longer.
  5. Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive oil. Add the onion and cook over low heat until softened but not browned, about 8 minutes.
  6. Add the squash and the remaining 1 cup of water, cover and simmer over low heat until the squash is just tender, about 10 minutes.
  7. When the beans are done, stir in the squash. Season with salt and crushed red pepper and simmer for 5 minutes. Serve in shallow soup bowls.Hope you get the warmth that you need from this recipe. Enjoy!

Hangover Chicken Soup – Phase 3

This hangover chicken soup’s nutritious elements of fry-up breakfast tend to be a good rehydrating soup for those who caught a cold this Winter. Get the health benefits of this soothing chicken soup that’s generally good for you.

Hangover Chicken Soup - Phase 3INGREDIENTS

  • 400g cherry tomatoes
  • 1 tbsp Tabasco sauce
  • 1 small onion, halved and thinly sliced
  • 1 garlic clove, finely chopped
  • 3 tbsp tamari
  • 250g mushrooms, roughly chopped
  • 750ml chicken stock (or use mushroom stock for a vegetarian option)
  • 400g canned haricot beans, drained and rinsed (240g drained weight)
  • 1 tsp nutritional yeast
  • Salt and pepper to taste
  • Small bunch of parsley, roughly chopped
  • Tabasco sauce (for serving)

METHOD

1 Preheat the oven to 240C/gas mark 9. Place half of the cherry tomatoes in a small roasting dish with the Tabasco sauce, a pinch of salt and a generous grinding of pepper. Roast for 15 minutes.

2 Sauté the onion and garlic on a low heat in 1 tbsp of Tamari sauce and 2 tbsp water, stirring regularly to prevent them catching and burning. Add more water if necessary. After about 10 minutes, when nicely browned and caramelised, add the mushrooms and remaining tomatoes and cook for a further 3-4 minutes.

3 Add the stock and haricot beans, bring to the boil and cook for 15-20 minutes.

4 Season with the remaining Tamari, nutritional yeast, and pepper if needed. Serve topped with the Tabasco-roasted tomatoes, some chopped parsley and Tabasco sauce on the side for an added kick!

Tomato Soup With Coconut Soured Cream – Phase 3

Welcome year 2016 with a bang! Why not treat yourself a lifting soured cream to wake you up from the holiday hang-over? Tomato Soup with Coconut Soured Cream transforms your tomato fix into a smoky, sweet and rich soup with warmth and spice of chillies. Perfect this Winter season of New Year!

Tomato Soup With Coconut Soured Cream - Phase 3INGREDIENTS

  • 1.7kg medium tomatoes on the vine
  • 2-3 dried ancho chillies 
  • coconut sour cream
  • Juice and zest of 1 lime
  • Salt and pepper

Coconut Sour Cream:

INSTRUCTIONS:

For preparing Coconut Sour Cream:

  1. In a medium bowl, whisk together the coconut milk, lemon juice and salt until combined.
  2. Adjust salt to taste and add more lemon, if desired.
  3. Refrigerate for about an hour before serving to allow flavors to combine.
  4. Depending on the coconut milk you buy, your sour cream might end up a little grainier than dairy sour cream. You can also strain it through a fine sieve if you want it extra smooth.

1 Preheat the grill to its highest temperature.

2 Slice each tomato in half and arrange cut side up on a baking tray. Place the tray on a shelf as close to the grill as possible and cook for 30-40 minutes until nicely blackened.

3 Meanwhile, place the dried chillies in a bowl with the tomato vines, and cover with 500ml of boiling water. Set aside. Mix the lime zest with the soured cream and season with salt and pepper. Refrigerate until needed.

4 When the tomatoes are ready, carefully turn them over and grill for a further five minutes, or until the skins are crisp and charred. This may happen quickly so keep a watchful eye.

5 When ready, discard the vines and transfer the tomatoes and all of their juices into a blender, along with the chillies, their soaking water and lime juice. Blend until smooth, season to taste, reheat and serve garnished with a spoonful of coconut soured cream.

Spicy Vegetable Soup – Phase 3

Once in a while our taste buds would look for a soup to savor. A vegetable soup is way healthier and could satisfy your cravings especially if it is enriched with bursting flavors of spiciness. Fire up your metabolism this summer with this soup!

Fresh basil adds a bright spark to this vinegary, vegetable-stuffed soup, full of the traditional flavors of the Mediterranean.
Spicy Vegetable Soup - Phase 3

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion(s) diced
  • 2 teaspoon paprika, hot or to taste
  • 28 ounce(s) broth, vegetable
  • 4 medium tomato(es), plum diced
  • 1 medium squash, summer (yellow) diced
  • 2 cup(s) potato(es) diced and cooked
  • 1 1/2 cup(s) pinto beans
  • 2 cup(s) spinach, frozen
  • 2 tablespoon apple cider vinegar
  • 1/4 cup(s) basil, fresh chopped, or prepared pesto

Instructions

  1. Heat oil in an oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes.
  2. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil.
  3. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes.
  4. Stir in spinach and apple cider vinegar; continue cooking until heated through, 2 to 4 minutes more.
  5. Ladle soup into bowls and top with fresh basil.
    Serve. Enjoy!

Slow-Cooker Moroccan Lentil Soup – Phase 3

Slow-Cooker Moroccan Lentil Soup – Phase 3, the fast metabolism diet recipes, the fast metabolism diet phase 3 recipe

Try this Slow-Cooker Moroccan Lentil Soup – Phase 3 of the fast metabolism diet. A beautiful twist on classical lentil soup.

Like the most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can.

Slow-Cooker Moroccan Lentil Soup – Phase 3 (12 servings)
Ingredients:
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic, minced
2 teaspoons olive oil
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
6 cups vegetable broth or chicken broth
2 cups water
3 cups chopped cauliflower
1 3/4 cups lentils
1 28-ounce can fresh tomatoes
2 tablespoons tomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
2 tablespoons lemon juice
Preparation:
Combine onions, carrots, garlic, oil, cumin, cinnamon and pepper in a 5- to 6-quart slow cooker. Add broth, water, cauliflower, lentils, tomatoes and tomato paste and stir until well combined
Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
During the last 30 minutes of cooking, stir in spinach. Just before serving, stir in lemon juice.

 

Hope with Green: Green Easy Soup Detoxifying Recipe for Phase 3

Felt the aftermath of the non-stop eating sessions of the just-ended holidays? Haven’t refused from drinks offered by friends? Feeling guilty? Why not resort to a detox soup? Feel great with this Hope with Green: Green Easy Soup Detoxifying

Hope with Green: Green Easy Soup Recipe for Detoxing

The past holidays caused you to eat a lot, to drink a lot and to sleep a lot (because of hangover). Everyone must have been through this. Once in a year celebrations are just unstoppable, aren’t they? But be reminded that you still have to be taking care of your health. I’m sure, you don’t want to spoil one or so days of the first week of New Year with being sick. Your health might get wasted during the holidays but you can always start a New Year with a new healthy lifestyle. Take this simple soup recipe that I am to introduce to you. A healthy vegetable soup recipe. Take note, a veggie soup recipe.

This recipe will yield 4 servings. Phase 3.

Ingredients for this Detox Soup:1 tablespoon olive oil
2 cloves of garlic, chopped
2 tablespoons diced onion
1 inch of fresh ginger, peeled and chopped
4 cups fresh broccoli, cut up
1/2 pound of fresh spinach leaves
3 parsnips, peeled, cored, chopped
2 ribs of celery, trimmed, chopped
A handful of fresh parsley, roughly chopped
Fresh water, as needed
Sea salt and ground pepper, to taste
Lemon or lime juice

Steps in making this Detox Soup:

  1. In a large soup pot, pour the olive oil in it, heat it over medium fire and sauté garlic, onion and ginger. Put the broccoli, spinach,parsnips, parsley and celery in, and stir a bit until the spinach is distorted. Add water just enough amount to drown the vegetables. The spinach will be cooked quite a bit so avoid adding more water. Maybe later, if you want the texture thinner.Heat to a high simmer, cover the pot, and reduce heat to a medium simmer. Cook it for fifteen minutes or so until the veggies are softened. Seems like one of those quick and easy soup recipes you’re familiar with.
  2. Blend the soup in an immersion blender to smooth it.
  3. Make a taste test and if it needs brightening, squeeze a citrus to it.
  4. Not really a grain-lover but eats, serve your soup with a spoonful of newly cooked rice in the center of your bowl- perfection!

Hope you enjoy this recipe! Please share to us your photo as well. Say hello to the New Year with a mission of health and wellness!

Purchase your Fresh Lemon Juice Now! 

6 Things to Give Up for Your Lenten Diet

THINGS TO GIVE UP FOR YOUR LENTEN DIET

Every year, millions of people from different corners of the world practices a 40-day Lenten Diet. This time, this kind of diet is based in the spiritual disciplined which is also a time to reflect on how we live our lives. The holiday is usually observed by Catholics which starts with Ash Wednesday and ends with Easter Sunday.

Since Lenten Season is a period of fasting wherein the participants will sacrifice eating of fatty and sugary foods and doing undesirable habits, we will share to you the 6 things to give up that can be helpful for your Lenten Diet.

  1. No to Meat

When the month of April comes out, you have to prepare yourself of not eating meat for a week until Lenten Season will end. As this is the number one practice during the holiday, you can prepare meatless foods such as Cauliflower and Chickpea Curry, Greek Salad Omelette, Makeover Spinach Tuna Casserole, Spiced Vegan Lentil Soup, and Taco Lettuce Wraps. These recipes are really perfect for your Lenten Diet, so better try it!

  1. Reduce Caffeine Intake

Since lots of people are coffeeholic, and I know you’re one of them, it’s hard for you to get rid of drinking coffee even just for a day. In order to keep you going without a need of skipping coffee yet want to give up during the season, you can reduce your caffeine intake. Instead of 2 or 3 cups, you can have 1 cup of coffee per day.

You can also continue this kind of Lenten Diet every day until you become used to avoiding coffee and prefer veggie or fruit smoothies instead.

If you’re looking for healthy alternatives for coffee, you can have hot apple cider, coconut water, yerba mate, kombucha tea, green tea, licorice tea, wheatgrass juice, Siberian ginseng tea, reishi mushroom tea, peppermint tea, lemon water, green and nutty smoothies.

  1. Get Rid of Sugary Foods

According to many studies, sugar is one of the main causes for increasing weight and diseases such as diabetes, heart diseases, allergies and depression. In order to make your Lenten Diet effective, you must avoid sugary foods during the season and of course, better avoid eating lots of sweets even after the holiday break to maintain a healthy life.

  1. Don’t Complain

When you’re sacrificing for the foods and things you want to eat and do during Lenten Season, you must not complain for doing it because it may cause you stress. Aside from that, when you sacrifice, you must do it heartily so you’ll not end up feeling drained and your Lenten Diet will become successful.

  1. Resist Temptations

Lenten Season may look like a period filled with challenges for you, but that’s fine because you’re doing it for your own good. When you have succeeded with your Lenten Diet, you must feel great for a fulfilling sacrifice because not all have the strong power to resist temptations. So, let us congratulate you ahead from this day forward! 😊

  1. Don’t Allow Negativity Enter Your Life

Achieving your goal has something to do with your mindset. If you train your mindset to see what’s good and what you’ll benefit with your Lenten Diet, then no doubt you will attain a good result of your diet goals and may attract positive vibes in your life.

Don’t ever allow negativity enter your life because it may affect your positive mindset and may affect your health as well.

If you want to make your Lenten Diet more efficient, follow the 6 things to give up we’ve shared above. Share it to a friend as well to make a difference during the Lenten Season and let’s all live a happy healthy life!

5 Healthy Thanksgiving Day Tips for Every Fast Metabolism Dieter

Thanksgiving Day has always been a welcomed tradition for most families. We celebrate it with a feast to express our appreciation and gratefulness for all different kind of blessings we’ve received. It is also the perfect time to be reunited with our loved ones.

Thanksgiving is but a joyous event but for our fast metabolism dieters who are still struggling with losing weight, the Thanksgiving Day can be a major kill. With all the mouthwatering food served on the table, the temptation is nearly irresistible, but isolating ourselves in the corner while everyone else is feasting and enjoying the Thanksgiving day is definitely not an option.

How do we have fun on Thanksgiving Day and still minimize its impact in our diet?

5 Thanksgiving Day Tips for Every Dieter

The fast metabolism diet community will make sure that you get to enjoy this special day without ruining your weight loss plans. So we’ve prepared a great deal of tips that are handy and easy to remember even while you’re having a blast. Head on below to see the surprising pointers that you can actually apply!

Plus we created an exclusive Thanksgiving recipes that you can enjoy this holiday!

1. Be Sure to Eat your Breakfast and Succeeding Meals/Snacks

breakfast

The most common mistake the dieters commit when preparing for a special event is skipping breakfast, snacks and meals before the event takes place. This technique is highly discouraged because when you starve yourself, your body starts withholding fats instead of losing them. And since you haven’t eaten anything before the event, you are most likely to overeat during the event. You will consume more than what your stomach can take.

Instead of starving yourself, eat your phase-specific breakfast diligently. Eat it within 30 minutes of waking. before you start exercising. Remember that breakfast is the most important meal of the day!

2. Eat Fat-based snacks on Phase 3
avocadoFat based snacks like avocados, nuts, seeds, as well as turkey jerky, will keep your blood sugar stable, decreasing the temptation to indulge into carbs and sweet cravings. It is recommended you eat these snacks before and during the event.

3. Shift your FMD Phases for Thanksgiving Day

Since Thanksgiving Day falls on Thursday, it is hard to deal with the holiday while you’re in Phase 2. Granted you’re following the ideal fast metabolism diet plan, Phase 2 will mainly restrict you from eating most of the food served on the table. Instead, we’re going to shift your FMD phases for the next fortnight so that Thanksgiving Day will fall on Phase 3. You can apply the phase-rotation for Thanksgiving 2016 below:

  • Sunday, Nov 20, Phase 3
  • Monday, Nov 21, Phase 1
  • Tuesday, Nov 22, Phase 2
  • Wednesday, Nov 23, Phase 2
  • Thursday (Thanksgiving!) Nov 24, Phase 3
  • Friday, Nov 25, Phase 3
  • Saturday, Nov 26, Phase 3
  • Sunday, Nov 27, Phase 1
  • Monday, Nov 28, Phase 1

On Nov 28, your phase rotation for the week will be back to normal once again.

4. Have a Post-Detox Plan

Hope with Green: Green Easy Soup Recipe for Detoxing

After you get to enjoy the Thanksgiving Day, it is important to detoxify yourself from the food you ate last night. Have this incredibly easy and simple green recipe detox soup. Remember to double your veggies intake after Thanksgiving!

5. Enjoy the Event

Last but definitely not the least, try to enjoy and embrace the event! Don’t get so worked up! Stressing yourself will only worsen your condition. Your metabolism is healing already, so just relax and see how your metabolism fires up and burn those foods.

thanksgiving recipe ebook

The Fast Metabolism Diet Community wishes everyone a meaningful and delightful Thanksgiving! And here’s a small treat for you as we celebrate Thanksgiving – fast metabolism diet Thanksgiving 2016 recipes. We are truly thankful for the companionship we’ve built in this community. Now, we leave you with a question, what are you thankful for?

Top 8 Superfoods to Eat this Fall Season

The transitional shift from warmer to colder temperatures signals that fall season is coming soon. Aside from the highly anticipated Thanksgiving and holiday spree, we’re excited to welcome the Fall Season because of the bounty goodness it can offer to us.

Top 8 Superfoods to Eat this Fall Season

The fall season is also known as the harvest season of bountiful fresh fruits and veggie produce. Our favorite variety of squash, pumpkin, sweet potatoes, are at its abundance and they are readily available at local farmers market and grocery stores. This provides us the perfect opportunity to visit markets and stock up kitchen and fridge with healthy foods!

Here are our top 8 superfoods that you can enjoy and cook together with your favorite meals to warm your colder nights this fall season!

1. Parsnips (Phase 1)

parsnips

Parsnips are veggies that slightly resembles carrots, but its taste is sweeter and has a nutty flavor. This veggie is rich in potassium and fiber that can help you feeling fuller and satisfied. You can incorporate this to your soups and sauces.

2. Cauliflower (Phase 1 and 3)

cauliflower

The sweet and nutty flavor of cauliflower is perfect for your fall and winter dishes. It’s known as a perfect pair for your steamed recipes. But you can also have it blended or pureed for your soup recipes. Cauliflower contains phytonutrients that help lower your cholesterol and is an excellent source of Vitamin C.

3. Apples (Phase 1)

apples

The sweet flavor of apples helps calm our stress hormones and full of antioxidants. This superfood can be eaten as raw or baked into a delicious dish. And oh, be sure to include eating its skin too. Its skin contains ursolic acid that can aid in weight loss and better lung function.

4. Pomegranates (Phase 1)

Pomegranates

This tangy fruit is an antioxidant powerhouse. You can use its juice to prepare your delicious marinades. While you can toss the seeds into your salads. Pomegranates help reduce the pain in your joints, inflammation due to arthritis and balances your blood sugar.

5. Turnips (Phase 1 and 3)

 turnips

Turnips are a great alternative to radishes and cabbage recipes. Its roots are a great source of vitamin C while its leaves are rich in vitamins A, K, and folate.

6. Kiwi (Phase 1)

 kiwi

This high-glycemic fruit adds a tropical flavor to your smoothies. It’s a perfect mix together with strawberries, cantaloupe, oranges, and pineapple to make a tangy smoothie. It has more vitamin C than an orange and a good source of copper and potassium.

7. Grapefruit (Phase 1 and 3)

G

grapefruit

rapefruit is rich in vitamin C than any other citrus fruits we know. In fact, it can meet 75% of your daily recommended intake of vitamin C in just one sitting. It is also a great source of lycopene and pectin, that can help lower your cholesterol.

8. Tangerines (Phase 1)

tangerines

This sweet and small citrus fruit is a refreshment for our fall recipes. It’s also a good source of vitamin C and beta-carotene. Beta-carotene can help us achieve a healthier skin, boost our immune system, eye health, and healthy vision.

The fall season is the perfect season to get your hands moving and tests your cooking skills! Start crafting delicious and healthy foods as we enter our year-end holiday seasons. Stay healthy and fit as the year ends, everyone!

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