Archive of ‘fast metabolism diet recipes’ category

Halloween Apple Bites – Phase 1

If the Halloween season falls on your Phase 1, this is a perfect opportunity for you and your kids to indulge to these Halloween Apple bites! A healthy and fruity zombie snack for your kids, super easy and fun to prepare too!

Halloween Apple Bites - Phase 1

Ingredients:

  • Apples (however may you like – start with 2-3 apples and make more if you like)
  • Brown Rice Cheese

Directions:

  1. Quarter and core an apple.
  2. Cut a wedge from the skin side of each quarter
  3. Cut brown rice cheese along top and bottom of wedge to resemble teeth

There you have it! A quirky kind of fruit snack!

Sweet Potato Chips with Black Olives – Phase 3

Featuring a quick, easy and delectable appetizer this Halloween season, Sweet Potato Chips with Black Olives would bring a spooky feel in your kitchen but guaranteed to add fun! This appetizer is only made with 5 main, simple ingredients.

Sweet Potato Chips with Black Olives - Phase 3

Ingredients:

  • 2 medium sweet potatoes, unpeeled
  • 1/4 cup olive oil, divided
  • 1 cup pitted black olives
  • 3 scallions
  • Pinch of Stevia
  • Nonstick cooking spray
  • sea salt and freshly ground black pepper

Directions:

  1. Preheat oven to 400-degrees F and spray two large baking sheets with nonstick cooking spray. Slice the sweet potatoes thinly and lay out pieces in a single layer on the sheets.
  2. Using a silicone brush, coat each slice of sweet potato with olive oil (you’ll use about 1 tablespoon). Season with salt and pepper and bake for 10-12 minutes per side or until golden (keep an eye on them to prevent burning).
  3. Remove from oven and set aside to cool.
  4. To prepare the tapenade, place olives, scallions, stevia and remaining oil in a food processor fitted with a steel blade. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and pulse until well combined, but still slightly chunky.
  5. Top each piece of sweet potato with tapenade and serve.

Toasted Mummy Easy Pizza- Phase 1 and 3

This Halloween, we are to introduce a healthy version of easy-pizza. The kids will find this Toasted Mummy awesome and delightful with its unique presentation! Most of all, this toasted mummy is packed with healthy goodies such as strips of non-dairy cheese, tomato sauce and sprouted grain bread.

Toasted Mummy - Phase 1 and 3

Ingredients:

  • Cheese (brown rice – Phase 1/ cashew – Phase 3) cut into thin strips
  • Sprouted Grain bread, as many slices as you want
  • Tomato paste (you can use 1 can or 15 oz of crushed tomatoes)
  • Black olives, sliced

Directions:

  1. Toast one side on the bread
  2. On the untoasted side spread tomato paste over the bread
  3. Lay strips of cheese across the tomato space and at slight angles to look like bandages.
  4. Add to slices of olives for eyes
  5. Pop back under the grill to melt the cheese

Enjoy!

Chocolate Spiderweb Cupcakes – Phase 3

Let your kids have a taste of adventure with this choco goodness and sweetness without worrying about their health and well-being. This delicious super-moist Chocolate Spiderweb Cupcakes are made grain-free and dairy free. A perfect, healthier option to enjoy chocolates this Halloween!

Chocolate Spiderweb Cupcakes - Phase 3Cupcakes:

  • 1/3 cup of almond flour
  • ¾ teaspoon baking powder
  • ⅛ teaspoon sea salt
  • ½ cup cocoa powder
  •  1½ tablespoons of coconut oil
  • ½ cup of stevia
  • 5 tablespoon of peach puree
  • 2 eggs
  • 1½ teaspoons vanilla extract

Chocolate Almond Butter Fudge Frosting:

  • 1 tablespoon coconut oil
  • ¼ cup almond butter
  • ¼ cup + 1 tablespoon cocoa powder
  • 1 tablespoon stevia

Directions

  1. Preheat your oven to 350°F / 175°C and line 8 muffin cups with liners.
  2. In a large bowl combine the wet ingredients and set aside. In a medium bowl, combine the dry ingredients and add this to the wet ingredients. Stir in just until combined. Do not over mix.
  3. Pour evenly into the muffin liners. If you want to make spiderwebs like designs, you need to be careful not to put too much batter in the liners because it’ll be more difficult if you have a slightly domed cupcake. The chocolate liners in this recipe were a little less than ⅔ full.
  4. Bake for 16 minutes. For the frosting, melt the coconut oil, almond butter and cocoa powder together in a pot or pan over low heat. When it’s completely melted and smooth, take it off the heat and add the stevia and stir until well combined. Let the cupcakes and frosting cool completely before icing. 
  5. Put the icing and draw out your spiderweb design on cupcakes.
  6. Enjoy them with family and friends!

Cranberry Almond Oatmeal – Phase 3

Nuts and oats are a perfect combination to relieve your stress hormones. Almonds are packed with vitamins B2 and E to boost up your immune system and fight off stress. Nuts paired with Cranberry will surely create a heavenly taste. So get a piece of heaven with this Cranberry Almond Oatmeal! A perfect meal to start your day with vigor and enthusiasm.

Cranberry Almond Oatmeal - Phase 3

Ingredients:

Instructions:

  • Put the water and oats in a medium pot. Bring to a low simmer over medium heat, stirring occasionally, until mixture begins to thicken.
  • Put cranberries and continue to cook until thick and creamy. Remove from heat and set aside.
  • In a small bowl stir together the almond milk and stevia. Drizzle into oatmeal and fold to incorporate. Top oatmeal with slivered almonds.
  • Enjoy eating!

 

Potato Crusted Halibut – Phase 3

Enjoy  a delectable fish recipe in Phase 3 with Potato Crusted Halibut. The preparation can be tricky but if you are up for a challenge and want to impress your family and friends, then go for this! Packed with crunchy mashed potato as the crust and juicy citrus flavor from the pinch of lemon.

potato crusted halibut

Ingredients:

  • 2 egg yolks
  • salt
  • Pepper
  • 1 cup sweet mashed potatoes
  • Pinch of fresh thyme leaves
  • 6 halibut fillets
  • 6 tbsp. pure olive oil
  • Juice of half a lemon

Directions:

  1. Beat the egg yolks with salt and pepper in a shallow pan (a pie pan works great) to make an egg wash.
  2. Combine the mashed potatoes with the thyme leaves and spread out on a plate or shallow pan.
  3. Season the fillets with salt and pepper on one side only. Dip just the seasoned side of the fish into the egg wash, being careful not to let any egg wash drip down the sides of the fish. Dip the egg-washed side of the fish into the seasoned mashed potato and press down a bit to make them adhere. Set aside, crust-side down. Repeat with the remaining fillets.
  4. Pour olive oil into a large sauté pan, arrange the fillets crust side down in the pan, and place on the burner over medium-high heat. (Do not preheat the sauté pan; the fish will not stick.) After about 3 minutes, the crust should be golden brown; if it is not, raise the heat to high and continue cooking. When the crust has turned golden brown, season the fish with salt and pepper, flip it over, and cook for 1 minute. Remove from heat; leave the fillets in the pan for 1 minute.
  5. Deglaze the pan with the lemon juice, being careful not to squeeze it directly on the fish, which would soften the crisp crust you have worked so hard to develop. Swirl the pan a few times to incorporate the lemon juice. Remove from pan and serve!

Salmon With Raspberry Balsamic Glaze – Phase 3

Salmon with Raspberry Balsamic? How does that sounds to you? Well, this recipe is an easy, fancy creation that is incredibly good for you. Salmon is packed with omega-3 fats that are great for your heart, mood and brain functioning. Add a pinch of juicy limes and raspberry goodness and your mouth will be filled with oozing goodness. Try this on Phase 1!

Salmon with Raspberry Balsamic Glaze - Phase 3

Serves: 1

Ingredients:

  • 6 fresh raspberries
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon juice from squeezed lime
  • pinch of stevia
  • 1 teaspoon of chicken stock
  • 4-ounce skinless salmon fillet

Directions:

  1. Mash raspberries and vinegar together with a fork in a small bowl.
  2. Stir in the lime juice, stevia and chicken stock until combined. Set aside.
  3. Heat your non-sticky saucepan over medium heat. Cook salmon about 4 minutes per side, or until the fish is cooked through. Set aside.
  4. Remove the skillet from the heat and carefully wipe away any liquid with a paper towel.
  5. Return skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook 2 minutes, or until just thickened.
  6. Pour sauce over salmon and serve with asparagus on the side.

Healthy Tuna Cucumber – Phase 3

Quick! Grab this snack that’s easy to prepare! Healthy Tuna Cucumber is ideal for those on Phase 3! An incredible healthy, finger food that can be made in just few minutes only. Get the crunch of Cucumber while savoring the yummy tender juice of tuna.

healthy tuna cucumber

Ingredients:

  • Cucumbers
  • 1 can Tuna
  • 1/2 cup Safflower Mayonnaise
  • 1/2 can chickpeas
  • pinch of salt
  • pepper

Directions:
1. Take the skin off of the cucumbers and then cut them about 1 inch thick. Scoop out the middle seed part of the cucumber to create a little bowl to hold the tuna mixture. Be sure to leave the bottom layer in so the tuna mixture won’t fall through.
2. Next, mix together the mayonnaise, tuna and chickpeas. Scoop little bits of tuna into the cucumber bowls. Sprinkle with salt and pepper to taste.

Baked Salmon Meatballs with Creamy Avocado – Phase 3

Baked Salmon meatballs is one of the healthiest meatball recipes you ever get to encounter. They made even better with creamy avocado sauce on top as healthy fats. This should be enjoyed on phase 3 of FMD program.

Baked Salmon Meatballs with Creamy Avocado - Phase 3

Serves: 4
Ingredients
The meatballs:
  • 1 lb. skinless salmon, cut into chunks
  • ½ medium onion, grated
  • ¼ cup of sprouted grain breadcrumbs
  • 3 tbsp minced cilantro
  • 1 egg white
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • ¾ tsp sea salt
  • ½ tsp ground pepper
  • ½ tsp paprika
  • ½ tsp ground oregano
The sauce:
  • ¾ avocado, skin & seed removed
  • 3 tbsp coconut sour cream (see note below for the recipe)
  • 1 clove garlic, minced
  • ½ lime, juiced
  • 5 tbsp water
  • 2 tbsp minced cilantro
  • ¼ – ½ tsp chipotle chile powder
  • ¼ tsp salt, or to taste
  • ¼ tsp ground pepper

Coconut Sour Cream:

Directions:

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.
The meatballs:
  1. Preheat the oven to 350 degrees F. Coat a large baking sheet with olive oil.
  2. Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
  3. To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  4. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  5. Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
  6. Serve the meatballs with the avocado sauce.
The sauce:
  1. In the bowl of a food processor or blender, combine the avocado, coconut sour cream, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.

 

Tender Juicy Lemon Baked Cod Recipe – Phase 3

This recipe makes cod or any white fish juicy and yummy! Lemon Baked Cod triples the tasty treat when served with your favorite quinoa or wild rice grain and with steamed broccoli or asparagus! Try it!

Juicy Lemon Baked  Cod  Recipe - Phase 3
Serves: 2-3
Ingredients:

Directions:

  • Cut fillets into serving sizes. Heat olive oil in sauce pan or micro-wave. Add lemon juice to olive oil.
  • In another dish, mix together all purpose flour, salt & pepper.
  • Dip fish into the lemon mix, coating well on all sides.
  • Dip lemon-mixed fish into the flour mix, coating well on all sides.
  • Place coated fillets in an ungreased baking dish. Sprinkle the entire dish with paprika.
  • Bake, uncovered in 350 oven for 25-30 minutes. Fish should flake easily with a fork.
  • Garnish with parsley and lemon wedges.
  • Serve and enjoy the juicy goodness of lemon baked cod recipe!

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