Archive of ‘fast metabolism diet recipes’ category

Grilled Chicken Sausages With Charred Peppers And Onions: Phase 1 Recipe

For a fast meal preparation, try this simple Grilled Chicken Sausages With Charred Peppers and Onions recipe for your Phase 1 Fast Metabolism Diet!

Grilled Chicken Sausages With Charred Peppers And Onions

Servings: 6 | Prep time: 30 minutes | Total time: 30 minutes

Ingredients:

  • 2 medium red bell peppers, quartered lengthwise and seeded
  • 2 medium yellow bell peppers, quartered lengthwise and seeded
  • 2 large red onions, root ends intact, each cut into 8 wedges
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons slivered fresh basil, plus more to garnish
  • 8 3-ounce fully cooked Italian-flavored nitrate-free chicken sausages
  • 6 cups cooked brown rice, to serve

Directions:

  1. Heat a grill to medium. Grill the bell peppers and onions 12 to 15 minutes, turning 2 or 3 times, until charred and tender.
  2. Combine the vinegar, garlic, salt, and black pepper in a large bowl. Add the vegetables and the basil; toss well.
  3. Grill the sausages 10 minutes, turning occasionally until heated through and grill marks appear. Slice the sausages and transfer to a large platter.
  4. Serve over brown rice, with the peppers and onions. Garnish with fresh basil.

Source: HAYLIE POMROY

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

Halibut With Lemon-Fennel Salad: Phase 2 Recipe

Try this amazing Phase 2 Recipe for your Fast Metabolism Diet that can help with indigestion-related issues and help clear your lungs.

Phase 2 Recipe

Phase: 2 / Prep time: 10 minutes / Total time: 20 minutes / Serves: 2

Serving Sizes:

  • 20 pounds or less: 6-ounce halibut fillet + 2 cups of salad
  • 20-40 pounds: 9-ounce halibut fillet + 3 cups of salad
  • 40+ pounds: 9-ounce halibut fillet + 4 cups of salad

Ingredients:

  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 large garlic clove, minced
  • 2 (6-ounce) halibut fillets
  • 4 cups fennel bulb (about 2 medium), thinly sliced
  • 1/2 cup red onion, sliced thinly vertically
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme leaves

Directions:

  • Combine the first 4 ingredients in a small bowl. Set 1 ½ teaspoons of this mixture aside for later. Combine the remaining spice mixture with the garlic. Rub the garlic mixture evenly over the fish.
  • Heat a large nonstick skillet over medium heat. Add the fish to the pan; cook 2 to 3 minutes on the first side, or until golden brown. Flip the fillets, reduce the heat to low, and continue cooking 3 to 4 minutes or to the desired degree of doneness.
  • Combine the reserved 1 ½ teaspoons spice mixture, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat. Serve the salad with the fish.

Source: HAYLIE POMROY

Curry-Poached Halibut With Snap Pea Slaw: Phase 1 Recipe

Try this Curry-Poached Halibut With Snap Pea Slaw Recipe for the Phase 1 of your Fast Metabolism Diet.

This dish will improve the detoxification mechanisms of your digestive tract and liver with the help of fresh cilantro, ginger, turmeric and more!

Phase 1 Recipe

Serves: 4 | Prep time: 30 minutes | Total time: 1 hour 30 minutes

Ingredients-

For the rice:

  • 1 1/3 cups brown rice (or a brown/wild rice blend)
  • 2 1/2 cups boiling water
  • 1 teaspoon sea salt

For the curry paste:

  • 1 large head of garlic, top 1/2 inch removed
  • 1 large shallot (about 4 oz.), peeled and halved
  • 3-inch piece fresh ginger, peeled
  • 3-inch piece fresh lemongrass – halved lengthwise
  • 1/2 cup chopped fresh cilantro
  • 4 teaspoons curry powder
  • 2 1/2 teaspoons turmeric
  • 3/4 teaspoon ground coriander
  • 1 medium jalapeno, stem and seeds removed

For the halibut and slaw:

  • 1 1/2 cups chicken stock
  • 4 garlic cloves, peeled and crushed
  • 1 bay leaf
  • 4 6-ounce halibut fillets
  • 2 cups sugar snap peas, thinly diagonally sliced
  • 2 cups thinly sliced red bell pepper
  • 2 cups yellow squash, cut into matchsticks
  • 1/4 cup thinly sliced shallot
  • 1 small red Fresno chile, seeded and thinly sliced
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sea salt

Directions:

  1. Preheat the oven to 375℉ degrees.
  2. Combine the rice, boiling water, and salt in an 8-inch square baking dish. Cover tightly with foil.
  3. Wrap the garlic and shallot tightly in foil. Wrap the ginger and lemongrass tightly in another piece of foil.
  4. Place the rice, garlic/shallot, and ginger/lemongrass in the oven and bake 1 hour.
  5. Squeeze the roasted garlic pulp into a food processor. Add the roasted shallot, ginger, lemongrass, and the remaining curry paste ingredients. Process into a paste.
  6. Place 3 tablespoons of the curry paste into a large skillet with a lid. Add the chicken stock, garlic cloves, and bay leaf, and bring to a boil. Reduce the heat, add the fish, cover, and simmer 8 minutes or until the fish is nearly opaque. Remove the pan from the heat.
  7. Combine the remaining 7 ingredients (snap peas through sea salt) in a bowl. Place 1 fillet in each of 4 large, shallow bowls; sprinkle each with a pinch of sea salt. Add about 1/4 cup (or as much as you like) of the poaching liquid to each bowl. Divide the snap pea mixture evenly among the bowls. Serve with the rice.

Source: HAYLIE POMROY

 

Fast Metabolism Sushi Bowl- Phase 3 Recipe

Wanna enjoy a delicious SUSHI BOWL that will satisfy your cravings and boost your metabolism?

Then try this amazing Fast Metabolism Sushi Bowl recipe from Haylie Pomroy that makes use of shirataki rice, which is compliant on all phases of the FMD diet!

Sushi Bowl

Servings: 2 | Prep time: 20 minutes | Total time: 25 minutes

INGREDIENTS:

  • 2 packages shirataki rice
  • 1 tablespoon tahini
  • 1 tablespoon tamari
  • 2 teaspoons dark sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • 1/2 teaspoon apple cider vinegar
  • 5 drops stevia
  • 2 tablespoons grapeseed oil
  • 2 6-ounce wild caught tuna steaks, each about 1 inch thick
  • Coarsely ground black pepper
  • 4 radishes (or daikon radish), sliced
  • 2 green onions, chopped
  • 2 nori sheets, crumbled
  • 1 small cucumber, cut into matchsticks
  • 1/2 avocado, sliced
  • 1/2 tablespoon sesame seeds
  • Pickled ginger
  • Wasabi powder – making into a paste (note: if you cannot find a compliant wasabi powder that is 100% wasabi root or, do not like the heat, omit it from the recipe)

DIRECTIONS:

  1. Prepare the rice according to package directions. Chill it in the fridge while you prepare the rest of the sushi bowl.
  2. In a small bowl, whisk together the next eight ingredients (tahini through stevia). Set aside.
  3. Heat the grapeseed oil in a heavy skillet over high heat. Pat the tuna steaks dry with paper towels. Season liberally with black pepper and place them in the pan. Cook undisturbed for 1 minute, then flip and cook 1 minute more (the tuna should be rare to medium-rare – but cook it according to your taste). Transfer the tuna to a cutting board, and let it rest for 5 minutes before slicing across the grain.
  4. Assemble the bowls: Divide the rice, seared tuna, radish, green onion, nori, cucumber, avocado, and sesame seeds evenly between two bowls. Drizzle the dressing over the top, and garnish with pickled ginger.

Source: HAYLIE POMROY

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!!

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