Archive of ‘fast metabolism diet recipes’ category

Fast Metabolism Diet Heavy Whipped Cream – Phase 1 and 3

As you probably noticed, we feature heavy whipped cream as ingredients on some of our mouthwatering Fast Metabolism Diet recipes such as Raspberry Frozen Fruit Mousse, Blueberry Cheesecake Waffles, and a whole lot more. Most of you are wondering if FMD allows the use of the heavy whipped cream in recipes since it’s mostly made with milk.

heavy whipped cream

To help you ease your anxiety, the fast metabolism is here to tell you that yes, you can use heavy whipped cream on this diet . After all, we’re not using those conventional, commercial whipped cream full of chemically-induced ingredients! We’ll create an FMD compliant, healthier version of whipped cream made with natural goodness!

You can use heavy whipped cream in Phase 1 and 3 since it does not use any dairy milk. You can use this recipe as you prepare your delicious desserts, parfait, mousse, and dessert recipes.

Ingredients:

Directions:

1. Mixed the egg whites and non-dairy milk until there are no more lumps in your mixture.
2. Spread and apply the heavy whipped cream to your favorite fast metabolism diet recipes!
3. Lastly, serve and enjoy eating!

Creamy White Strawberry Ghost – Phase 1

Your kids will surely gasp in delight as they eat these adorable yet delicious creamy white strawberry ghost treats! Your kids and guests will surely love these juicy fruit packed with a luscious heavy cream mixture.

CREAMY WHITE STRAWBERRY GHOST – PHASE 1

Yield: 2 1/2 dozen of a creamy white strawberry ghost.

Serving Size: 1 coated strawberry

Ingredients:

Directions:

1. Mix equal amounts of egg whites with rice milk to make a low-calorie heavy cream substitute. Mix the ingredients until there are no more lumps in your mixture.

2. Wash strawberries and gently pat with paper towels until completely dry.

3. Dip the Strawberries in the heavy cream mixture and freeze for 30 minutes.

4. In a microwave, melt 1/2 cup of raw cocoa powder until smooth. Dip a toothpick into melted chocolate and draw a mouth and eyes on each ghost. You can also draw ghost’s tails.

5. Serve and enjoy eating!

Delectable Pumpkin Dip – Phase 1

Tired of using the same condiments on your favorite snacks and salads? Try this spooky yet delectable Pumpkin Dip! The unique blend of pumpkin, brown rice cheese with a pinch of sweet stevia makes it a perfect dip for your apple slices and homemade cookies this Halloween season.

DELECTABLE PUMPKIN DIP – PHASE 1

Delectable Pumpkin Dip Serving Size: 2 tablespoon dip and 2 apple slices

Ingredients:

  • 3/4 cup (6 ounces) brown rice cheese
  • 1/2 cup stevia
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 24 apple slices

Directions: 

  1. Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
  2. Add cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

Spooky Raspberry Chocolate Pudding – Phase 3

This spooky raspberry chocolate pudding has a rich chocolate taste and is very smooth and silky blended with tangy flavors of raspberry. It’s dairy and egg-free that can also be served as a chocolate dip.

SPOOKY RASPBERRY CHOCOLATE PUDDING – PHASE 3

Serving Size: 1 cup of Spooky Raspberry Chocolate Pudding

Ingredients: 

  • 1 1/2 cups of raspberries
  • 1/3 cup coconut milk
  • 4-6 drops stevia
  • 1/2 teaspoon lemon juice (from squeezed lemons)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup plus 1 tbsp cacao powder
  • 3 tablespoons melted coconut oil

Directions: 

  1. Blend all but the coconut oil until smooth and creamy.
  2. Add the oil and blend again to incorporate.
  3. Chill for at least 4 hours or cold and thickened.
  4. You can add chia seeds and raw cacao nibs as toppings. Serve and enjoy!

Jack o Lantern Fruit Salad Recipe – Phase 1

If you’re up for some super-quick, bake-free recipe to enjoy this Halloween, then this Jack o Lantern Fruit Salad is your life-saver recipe! No baking or cooking needed to create this recipe. You just have to chop fruits, assemble them, and voila! You already have your spooky and appetizing fruit salad in Phase 1! An easy, dipsy treat!

JACK O LANTERN FRUIT SALAD RECIPE – PHASE 1

Serving Size: 1 Jack o Lantern fruit salad. 

Ingredients: 

  • Assorted fruits, strawberries, pineapple, mangoes,  apples, or any fruits allowed in Phase 1.
  • Oranges
  • Mint leaves

Directions: 

1. Chop the assorted fruits and mix them in a large bowl. You will need about ½ cup per orange.

2. To carve a pumpkin cup, slice off the top of the orange, using a knife to loosen the edges, scoop out the inside of the orange with a spoon. Toss the juice in with the fruit.

3. Carve a small jack-o-lantern face in each orange.

4. Fill each orange with fruit and replace it’s top.

5. As a finishing touch, garnish each top with mint leaves for stems. Serve and enjoy!

 

Cheesy Monster Eyes – Phase 3

Trick or Treat parties are commonly filled with sweets, and while sweets are especially good and tasteful to our buds, too much consumption will lead in depositing more fats in our body than losing them. So why don’t you make a healthy snack that you and your child can enjoy without ruining your diet? Try these savory Cheesy Monster eyes packed with only four simple ingredients.

Cheesy Monster Eyes - Phase 3

These cheesy and fluffy Monster Eyes bites are incredibly easy to make. You can use this as a bonding session with your kids as you bake these.

Yields: 4 1/2 dozen

Serving Size: 2 Cheesy Monster Eyes

Ingredients:

Directions:

1. Preheat oven to 400°.

2. Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.

3. Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts.

4. Freeze Monster eyes for a few minutes. Serve and enjoy eating!

Lobster Asparagus Salad – Phase 3

This delicious Lobster Asparagus Salad features a succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing.

lobster asparagus salad

Yields: 2 servings

Lobster Asparagus Salad Serving Size: 1 salad 

Ingredients:

  • 8 oz fresh cooked lobster, chopped (from 2 1-1/4 lb lobsters)
  • 3 1/2 cups chopped asparagus
  • 4 teaspoons olive oil
  • 2 tbsp fresh lemon juice (from squeezed lemons)
  • 1/4 tsp sea salt
  • black pepper, to taste
  • 1/2 cup cherry tomatoes, quartered
  • 2 tbsp diced red onion
  • 1 basil leaf, chopped

Directions:

  1. Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop it from cooking further. Set aside.
  2. In a small bowl combine the oil, lemon juice, salt and pepper.
  3. In a large bowl combine the asparagus, lobster, tomatoes, red onion, basil and dressing. Divide equally in 2 bowls and eat right away.

Note: You can pair it with grains like quinoa or wild rice to complete your breakfast/dinner meal.

Raspberry Frozen Fruit Mousse Recipe – Phase 1 and 3

If you’re up for some quick, delicious, and easy to prepare dessert, then this Raspberry Frozen Fruit Mousse Recipe is just the right recipe for you! The light, creamy, and fluffy texture of this recipe will delight even your pickiest guest.

Raspberry Frozen Fruit Mousse Recipe - Phase 1 and 3

What’s more, it’s incredibly easy to make! You can complete this recipe in just 5 minutes, so there’s no reason you can’t make this one! This fruit mousse is a perfect on-the-go snack as you spend the last remaining days of Summer.

Yield: 4 to 6 cups. Serving: 1 cup

Ingredients:

  • 8 1/2 ounces (about 2 1/4 cups) frozen raspberries or other fruit
  • 2 tablespoons of stevia or xylitol
  • 1 large egg white
  • Fresh berries and whipped cream for serving (optional)

For Whipped Cream(Optional):

Directions:

Whipped Cream:

  1. Mix all the ingredients until there are no more lumps in your mixture.

Raspberry Frozen Fruit Mousse Recipe:

  1. Add fruit to the bowl of a food processor and puree for about 1 minute. Next, add the stevia or xylitol and pulse briefly to combine.
  2. Add the egg white and process until smooth and fluffy and the mixture has lightened in color and doubled or tripled in volume, 2 to 3 minutes.
  3. If the mixture clings to the sides of the food processor’s bowl too much (this may happen if the blade doesn’t extend all the way to the sides of the bowl), transfer the mixture to a normal medium-sized bowl and beat with a mixer fitted with the whisk attachment until fluffy.
  4. Spoon the mousse into glasses and top or layer with fresh berries and/or whipped cream (optional).
  5. Lastly, serve immediately or store in the refrigerator for up to 2 hours to achieve creamier texture.

Cauliflower Pizza Crust – Phase 3

Craving for some healthy pizza? It’s your lucky day today as we have a pizza that’s oh-oh so right for you! This Cauliflower Pizza Crust is made with almond flour, chia seeds that serve as your healthy fats and creamy cashew cheese as toppings! A perfect on-the-go snack!

Cauliflower Pizza Crust - Phase 3

Yield: 6 slices.

Cauliflower Pizza Crust Serving size: 2 slices 

Ingredients: 

  • 1/2 medium head of cauliflower (4 cups of small florets)
  • 2 1/2 tbsp chia seeds
  • 1/4 cup water
  • 1/3 cup almond flour
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp salt

Directions:

  1. Line a baking sheet with parchment, and set aside.
  2. Whisk together chia seeds and water, then refrigerate at least a 1/2 hour.
  3. Chop cauliflower into small florets, then steam until fall-apart soft. Drain fully.
  4. Stir the almond flour with the oregano, garlic, and salt.
  5. Preheat oven to 450 F. Once cauliflower cools a little, place it in a clean dish towel or cheesecloth over a sink or bowl, and squeeze out as much moisture as possible. At least 2/3 cup water should come out – You want it as dry as possible.
  6. Place the squeezed-out cauliflower into a medium bowl and add the chia mixture. Mash and stir well. Then stir in the almond flour mixture. Form into a ball, and place on top of the parchment-lined baking sheet.
  7. Pat into a circle, then use another sheet of parchment on top (and a rolling pin, if desired) to spread the circle to about 1/4 inch thick. (Take off the top sheet of parchment before baking.)
  8. Bake 25 minutes, or until lightly browned with crispy edges. Remove and add toppings of choice (you can add melted cashew cheese with it). Bake an additional 8 minutes. Allow to cool 5 minutes, then slice and enjoy!

Crab and Avocado Bites – Phase 3

This Crab and Avocado Bites will bring your FMD experience to the next level! Crab that is topped with delectable avocados on your Phase 3 journey is a unique dish that everyone should try!

Crab and Avocado Bites - Phase 3

Crab and Avocado Bites Serving Size: 2 stuffed shells 

Ingredients:

  • 1/2 teaspoon olive oil
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced onions
  • 1 clove garlic, minced
  • 6 1/2 oz lump crab meat
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 15 mini phyllo shells
  • 1/2 medium (2 oz) avocado, diced small

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a saute pan over medium heat.  Saute the onion, bell pepper, and garlic until soft.
  3. Add the meat, salt, and pepper, and cook until it has been heated through, about 30 to 60  seconds.
  4. Add about 1 heaping tablespoon of the crab filling to each phyllo shell.
  5. Arrange the stuffed shells on a baking tray, and bake for 10 minutes.
  6. Top each stuffed shell with avocado, and serve immediately.

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