Archive of ‘fast metabolism diet recipes’ category

Chicken and Parboiled Brown Rice with Cilantro & Lime – Phase 1

Chicken Cilantro Rice

Having this chicken with parboiled brown rice will surely complete your day! Mixed with Cilantro and Lime, you will sure love this delicious meal of good health. Read on, have a go, and enjoy this Mouthwatering Chicken with Parboiled Brown Rice – Phase 1 recipe.

Ingredients:

  • 2½ cups of low-sodium chicken broth
  • 1 lb of chicken breast – cut into 1-inch cubes
  • 1 cup of dry brown rice (Parboiled)
  • ½ teaspoon of salt
  • ½-1 cup of fresh cilantro
  • ½ lime, zested and juiced

 

Directions:

  1. Prepare a large skillet or pot that is deep enough to hold all the ingredients.
  2. Cook the chicken broth for approximately 2 minutes.
  3. Add in the cubed chicken and let it cook for 5 minutes.
  4. Add in the brown rice together with a ½ teaspoon of salt, ¼ cup of the cilantro, ½ of the zested lime and ¼ of the juiced lime.
  5. Cook on high while stirring occasionally for 15-minutes.

Note: If the rice is already tender and cooked through before reaching the 15-minutes mark. Remove from heat.

  1.   Stir in remaining cilantro, then divide.
  2.   Serve.

Makes: 4 Servings

Homemade Mexican Black Beans

black beans

Are you looking for a Mexican style recipe to start your fast metabolism diet week? This Mexican Black Beans recipe will surely make you think that you’re at a high-class Mexican restaurant! Get the ingredients ready, and prepare to be amazed! Let’s get cooking!

Ingredients:

  • 1 lb of black beans
  • 1 tablespoon of cumin
  • 1 tablespoon of chili powder
  • 2 cups of fresh tomatoes(chopped) or 14.5-ounce of tomatoes(diced)
  • 6 cups of chicken broth
  • 6 cloves of smashed and chopped garlic

Directions:

1. Soak the black beans overnight.

Tip: If you are in a hurry and don’t have the time to soak the beans throughout the night, you may use the method below.

  1. Put the black beans in a large pot covered with water.
  2. Boil it for about 10 minutes.
  3. Turn off the stove and cover the pot.
  4. Let the beans cool down for approximately 1 hour.

2. Drain out the water.

3. Put the black beans into a 6-quart slow cooker.

4. Add the smashed and chopped garlic together with tomatoes, 1 tablespoon of chili powder and 1 tablespoon of cumin.

5.Stir it well to completely mix all the ingredients.

6.Add in 6 cups of chicken broth.

7. Cover the slow cooker and let it cook on low heat for about 8 hours.

Note: The duration depends on the altitude of your area. If you’re in a high altitude area, it may take longer than 8 hours for the beans to be cooked.

8. Ready to serve.

Makes about 8-10 servings.

Turkey Bacon with warm green beans

turkey bacon with green beans

Aside from being the star in almost all American gatherings, Turkey meat is one healthy food that will make an enjoyable Phase 2 exercise. What better way to make it even tastier and healthier than adding it with a touch of freshly picked green beans? In this way, you will be able to get the full benefits of a high-protein diet from Turkey meat combined with vitamins and nutrients from green beans. This dish can perfectly be reheated the next day for the whole family to share.

Ingredients

  • 1 ½ pounds fresh green beans, washed and ends trimmed
  • 6 slices of fried or baked Turkey bacon
  • 1 small finely sliced onion
  • ⅓ cup vinegar
  • ⅓ cup xylitol
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Procedure:

  1. Put green beans inside a large pot of water. Boil for about 8-10 minutes until crisp tender then drain water.
  2. While cooking the green beans, combine vinegar, xylitol, salt & pepper in small bowl and whisk to combine.
  3. Prepare a plate lined with paper towel and put the baked (or fried) Turkey bacon to cool for a while. Save some bacon crumblings.
  4. Crumble bacon into a small bowl. Reserve some for garnish.
  5. Cook diced onion and bacon drippings in the skillet over medium heat for 3 minutes.
  6. Add green beans onto the skillet. Gradually pour dressing over the beans and mix.
  7. Reduce the heat then add the crumbled bacon. Stir gently and simmer for 3 to 4 minutes.
  8. Top with a sprinkle of reserved crumbled bacon then serve.

Makes: 4-6 servings

Easy Sweet Potato Hummus

sweet potato hummus

Get yourself an unbelievably tasty, creamy, sweet and full of flavor Easy Sweet Potato Hummus. An easy to prepare delicacy with a golden color from the sweet potato. You can slip this hummus onto your buffet table or serve it as a snack at work.

Ingredients

  • 1 medium-sized Sweet Potato (about 1 Cup Mashed)
  • 1 cup of Cooked Chickpeas
  • 1 clove of Garlic
  • 2 tablespoons of Water
  • 2 tablespoons of Lemon Juice
  • 2 tablespoons of Olive Oil
  • ½ teaspoon of Salt
  • ½ teaspoon of Chili Powder
  • Pepper to taste

Instructions

  1. Preheat oven to 400F (200C).
  2. Prick the sweet potato all over using a fork so steam can escape while the potato cooks.
  3. Place a baking sheet, and bake for approximately 50 – 65 minutes or until the potato is tender all the way through, and a knife can easily pierce through the entire potato.
  4. Scoop out the flesh of the potato and add it to a food processor.
  5. Add the remaining ingredients: the garlic, lemon, chickpeas, water, chili powder, salt and pepper to a food processor also.
  6. Blend the ingredients until completely smooth, stopping to scrape down the sides as needed. If you want a thinner hummus, add a bit more water or oil until your desired consistency is reached.

Korean Rolled Omelet

Rolled omelet Korean style

A very quick, delicious and easy side dish that can make your dinner table beautiful and nutritious. You will be satisfied to add this healthy recipe to your cooking routine.

Ingredients

  • 3 whole eggs
  • 1 tablespoon of almond milk
  • 1 tablespoon of finely chopped carrot
  • 1 tablespoon of finely chopped onion
  • 1 tablespoon of finely chopped green part of spring onion
  • Freshly ground pepper and salt for seasoning

Instructions

  1. Crack the eggs into a mixing bowl and add in almond milk and salt. Whisk until combined.
  2. Pass through a fine sieve to remove chalaza. In making rolled omelet successful, the liquid should not have lumps.
  3. Add in carrot, onion, spring onion, and pepper. Stir until combined.
  4. Lightly grease and heat a frying pan with vegetable oil.
  5. Pour in ½ egg mixture. Over low heat, cook it over until half done. Roll the egg in half from the right to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up.
  6. Add another ¼ egg mixture to cover the left half of the pan and let it cook until half done. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. Repeat the process to the remaining egg mixture until done.
  7. Place the rolled omelet to a cutting board. The rolled omelet is easily broken when it is hot, so make sure to let it cool first before cutting. Slice into bite-size pieces. And serve.

For lunch

Sweet Potato Burger

sweet potato made burgerSeriously delicious, nutritious and incredibly satisfying sweet potato burger. They’re about to be your favorite lunch meal for Phase 3 recipe.

Ingredients

  • 1 sweet potato
  • Salt
  • Pepper
  • 1/2 tablespoon of Coconut Oil

Instructions

  1. Peel and cut the sweet potato into 1/4-1/2 inch rounds.
  2. The middle part of the sweet potato is best for being used as “buns” as that is where they are widest.
  3. Rain lightly some olive oil on them and sprinkle with salt and pepper. Toss to coat.
  4. Heat a skillet over medium heat. Add 1/2 tablespoon coconut oil.
  5. Once the oil melts in a skillet, add the sweet potato rounds. Potatoes cook fast for approximately 3-4 minutes on the first side and only 2-3 on the second side.
  6. Serve and enjoy 🙂

For lunch

Baked Turkey Meatballs with Onions

turkey meatballs

Baked Turkey Onion Meatballs is a healthy, delicious and easy to cook for a nutritious dinner on your table in less that 30 minutes. Great as main dish or appetizer.

INGREDIENTS

  • 1 cup of rolled oats
  • 1/3 cup of almond milk
  • 1 pound of lean ground turkey
  • 1/2 cup of grilled onions
  • 1/4 teaspoon of garlic powder
  • 1/8 teaspoon of onion powder
  • 1/4 teaspoon of freshly cracked black pepper
  • 1/8 teaspoon of sea salt
  • 1 large egg (whole)
  • 3 tablespoons of finely chopped flat-leaf parsley
  • 1 Tablespoon of extra-virgin olive oil
  • 1 tablespoon of tomato paste

INSTRUCTIONS

  1. Heat oven to 400F.
  2. Place a rimmed baking sheet with parchment paper, or lightly spray with a non-stick cooking spray.
  3. In a small bowl, soak oats in milk until it softened for about 2 minutes. Then squeeze oats to remove any excess liquid; discard milk.
  4. Beat egg lightly in a large mixing bowl. Add turkey, oats, onions, and seasonings. Best to use gloved hands or a mixing spatula to incorporate all ingredients together. Space evenly on prepared baking sheet.
  5. Stir tomato paste and olive oil together and brush over meatballs. Prepare pan into oven and bake until meatballs are just cooked through and a food thermometer inserted into the center reads 163 degrees F., approximately 15 to 20 minutes.
  6. Serving suggestion: Serve meatballs over rice or pasta with your favorite sauce, or alone, along with a garden salad.

For dinner

Chewy coconut cookies

chewy coconut recipe

Coconut-lovers will definitely love this soft, chewy and sweet-scented coconut cookies. A delectable, lovely and irresistible cookies thanks to coconut milk and shredded coconut. Enjoy these Chewy Coconut Cookies because they celebrate the flavor of coconut front and center. Yummy!

Ingredients

  • 5 tablespoons of full-fat, canned unsweetened coconut milk (make sure to stir before measuring)
  • 3/4 teaspoon of pure vanilla extract
  • 1 teaspoon of powdered stevia
  • 1/8 teaspoon of sea salt
  • 1 cup (115 g) almond flour
  • 1/2 cup (50 g) unsweetened coconut cut into shreds

INSTRUCTIONS

  1. Preheat the oven to 350F: place a large baking sheet with parchment paper or a silpat liner.
  2. In a medium-sized bowl, whisk together the coconut milk, vanilla, stevia, and salt until it become smooth.
  3. Stir in the dried coconut and almond meal then cover the dough and chill inside the freezer for approximately 5 minutes.
  4. Scoop the dough out and roll into 1 tablespoon-sized balls. Place the balls on the prepared baking sheet about 1 to 2 inches apart, and use the palm of your hand to flatten slightly each of the balls.
  5. Bake until the cookies are in a very light golden color on the bottom but are still light brown on top, for about 14 to 16 minutes. Rotate the tray once.
  6. Before removing and serving, cool completely on the tray. Store layered between parchment paper in an airtight container at room temperature for up to 2 days, or up to 5 days in the fridge.

For breakfast

Roasted Curried Chickpeas with Rosemary and Thyme – Phase 3

chickpeas-feat-img

Ingredients

  • 2 15-ounce cans chickpeas, rinsed, drained and dried well
  • 1 tablespoon freshly-grated lemon zest
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 3/4 teaspoon kosher salt
  • 3 tablespoons olive oil

Directions

  1. Preheat your oven to 425°F.
  2. Place the well-dried chickpeas to a rimmed baking sheet and roast them for 10 minutes. Then take the pan from oven and using a spatula, loosen up the chickpeas that stick to the bottom of the pan. Put the pan back to the oven and roast for additional 10 minutes until chickpeas are crisp.
  3. Check the chickpeas if they’re ready by pressing with your finger. The chickpeas should be crisp on the outside while soft in the inside.
  4. Mix the paprika, olive oil, cumin, curry powder, salt, rosemary, thyme and lemon zest in a medium-sized bowl. Add the roasted chickpeas to the bowl and toss them carefully until the chickpeas are well coated. Place the chickpeas to the baking sheet and roast for additional 4-5 minutes. After taking out of the over, allow 2-3 minutes to cool off. Serve warm.

Serves 3 1/2 cups

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