Archive of ‘fast metabolism diet recipes’ category

Shrimp with Artichokes and Tomatoes

Shrimp with Artichokes and Tomatoes

If you love seafood, then this healthy and delicious recipe would be perfect for both fancy or simple dinner or lunch. Mixed with the healthy bits of artichokes and tomatoes, the recipe is perfect for Phase 3 exercises. Combined with wild rice and a delicious shrimp, the food will not only satisfy you but it will also give you the benefit of a healthy stomach.

Ingredients:

  • 2 cups wild rice, uncooked
  • 1 can (14.5 oz each) Tomato
  • 1 can (14 oz each) quartered artichoke hearts in water, drained
  • 1 pound medium peeled and deveined shrimp with tail, thawed if frozen
  • 1/2 cup sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Lemon wedges, optional

Instructions:

  1. First, cook the wild rice or under the directions stated on the packaging. For the meantime, put the undrained tomatoes and artichokes in a 10-inch skillet and mix and cook it over medium-high heat for 4 to 5 minutes or just until it boils.
  2. Add the shrimps; cook for 2 to 3 minutes or wait until it turns pink, stir it frequently. Put and stir the remaining ingredients, except lemon. For the best way in serving, put it over rice with a squeeze of lemon juice.

 

Spinach and Strawberry Salad with Warm Turkey Bacon

Spinacha and Strawberry salad with warm turkey bacon

Who would have thought that our all time favorite fruit could be turned into one great and healthy recipe? Combined with the nutritional benefits of spinach, this strawberry recipe is perfect for those who are starting the 1st Phase of the Fast Metabolism Diet program. Add to that is the mouth-watering taste of Turkey bacon all mix and made into an easy-to-make salad good for every meal of the day. Enjoy and have fun eating!!

Ingredients:

  • 5 ounces baby spinach
  • 1 1/2 cups sliced strawberries
  • 1 medium onion, thinly sliced
  • 4 slices Turkey bacon, chopped
  • 1 teaspoon whole-grain mustard
  • 1 teaspoon xylitol
  • 2 1/2 tablespoons red wine vinegar
  • Kosher salt and freshly ground black pepper

Instructions:

  1. Mixed the spinach, strawberries, and shallots in a large bowl.
  2. Place the slices of Turkey bacon on a baking sheet and bake for about 10 minutes or until it becomes crispy. After letting it cool a few minutes after getting out of the oven, crumble the bacon slices.
  3. Put the mustard and xylitol in a skillet under mild heat. Stir the mixture until xylitol is dissolved.  Add the vinegar, 1/4 teaspoon salt, and pepper to accentuate taste.
  4. Add the crumbled bacon slices to the salad, pour over the bacon vinaigrette, and toss until coated thoroughly. Serve immediately.

Fennel and steak salad

Fennel and steak salad

This delicious dish is perfect for a low carbohydrate Phase 2 diet and is usually served in a hot summer day in both formal and informal gatherings. The divisive anise aroma of fennel makes the whole meal a delicious treat added to the tenderness of the beef steak.

Ingredients:

140 grams  Fennel (1 small bulb)

2 tablespoons lemon juice

1 teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon ground black pepper

230 grams Fillet mignon (large 1-inch thick steak)

2 tablespoons Onion chives (chopped)

Instructions:

  • Using a mandoline, shave the fennel to make thin slices and soak it in a bowl of water with ice so that it would make a crisping effect.
  • Mix lemon juice, salt, Dijon mustard, and black pepper inside an empty bottle of wine (or anything that would suffice) and shake until the mixture becomes emulsified perfect for making the dressing.
  • Put salt and pepper on all sides of the steak.
  • Preheat a skillet with in medium high heat with no oil or anything in it. It is advisable not to use nonstick coated cookware and use instead plain uncoated pan, and ideally one that has good heat retention (heavy bottomed, copper core, cast iron, etc) and is close to the size. Add the steak and cook one side for about 2 minutes or until the surface of the bottom turns very well brown. Flip the steak over and cook until it turns brown. Remove the steak from the pan and transfer it to a cutting board and let it rest for 10 minutes.
  • While the steak is resting, drain the fennel and use a salad spinner to dry it. Put ii into a bowl full of chives.
  • Put a light dressing on the fennel and split in between two plates.
  • Slice the steak and split it between each salad. Add a little amount of dressing on top of the beef and sprinkle ground black pepper to accentuate the taste.

Pressure-cooked Barbacoa Beef

pressure-cooked barbacoa beef

An easy-to-make Barbacoa Beef Phase 3 Recipe with a squeeze of lime nails it. For tough cuts of meat, the pressure cooker makes it easy enough for anyone to prepare this recipe as it seals the flavors of spices and tenderizes the meat faster. 

INGREDIENTS:

  • 2 ½ pounds of chuck or round bottom roast (trimmed of excess fat)
  • 1 cup of beef broth
  • 1 medium onion (see notes)
  • 3 tbsp of apple cider vinegar
  • ¼ cup of lime juice
  • 1 tbsp of tomato paste
  • 6 cloves of garlic
  • 2-4 chipotle of peppers
  • 1 tbsp of olive oil
  • 4 tsp of ground cumin
  • 1 tbsp of dried oregano
  • ½ tsp of ground cloves
  • 2 bay leaves
  • sea salt and pepper

DIRECTIONS:

  1. Blend altogether the beef broth, tomato paste, onion, vinegar, cloves, lime juice, garlic, chipotle peppers, cumin, and oregano until the mixture becomes smooth.
  2. Cut the chuck or round bottom into 3 to 4 pieces and sprinkle a pinch of salt and pepper on all sides.
  3. Heat half of the olive oil in a pressure cooker. In two batches, sear the meat for about 7 to 8 minutes. Add all the beef in the pressure cooker with the blended mixture of sauce and bay leaves. Cover the pressure cooker and let it cook for about 60 up to 70 minutes depending upon the thickness of the meat.
  4. Allow the pressure to release naturally or turn to the ‘vent’ setting to do this quickly. Allow it to vent thoroughly before removing the lid.
  5. Discard the bay leaves.
  6. Shred the beef using two forks then add it in the juice. Cover and let the beef immerse in the juice for about 10 minutes or so.
  7. Serve and enjoy!

Easy Baked Fajita Chicken Roll-Ups

easy baked fajita chicken roll-ups

These Baked Fajita Chicken Roll-Ups are a healthy low carb, low-calorie, paleo meal that is easy to prepare and a delicious meal for Phase 3 exercises. This dish will surely impress everyone if you serve it alongside rice, veggies or warm tortillas.

INGREDIENTS

For the Marinade:

  • 2 tablespoon of olive oil
  • 2 tablespoon of chopped cilantro
  • ½ juice of lime
  • 1 clove of minced garlic
  • 1 teaspoon of chili powder
  • ½ teaspoon of cumin
  • ½ teaspoon of dried oregano
  • ½ teaspoon of salt
  • Pinch of cayenne pepper (optional)

For the Chicken:

  • 3 chicken breasts or 6 thin sliced (¼-inch thick) chicken cutlets
  • ½ of sliced red bell pepper
  • ½ of sliced yellow bell pepper
  • ½ of sliced green bell pepper

INSTRUCTIONS

  1. In a small bowl, mix olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, cayenne (optional) and cilantro then set aside.
  2. Skip to the next step if the chicken is bought in pre-sliced cutlets. If whole chicken breasts are used, slice them in 2 even longway slices and then pound it firmly into about ¼ inch even thickness using the smooth side of a meat tenderizer. 
  3. Place the chicken cutlets into a large resealable freezer bag and thoroughly pour marinade over the top surface. Allow chicken to marinate for an hour or up to overnight.
  4. Place 6 bell pepper slices in the middle of the marinated chicken cutlet, roll up and secure with a toothpick. Repeat this step until all the cutlets are rolled up. When this is already done, place seam side down in a baking dish.
  5. Use the remaining marinade to brush the tops of the chicken and bake for about for about 25 to 30 minutes at 375 degrees Fahrenheit or until the juices run clear.
  6. Serve and enjoy!

Chicken Breast with Balsamic Mushrooms

chicken breasts with balsamic mushrooms

Are you looking for a  mushroom recipe yet don’t want to settle for boring meals? Chicken Breast with Balsamic Mushrooms is a quick dinner yet tastefully exciting enough to serve in every meal of the day. It oozes with balsamic vinegar, mushroom, and thyme flavors which make a great and delicious weeknight dinner and Phase 3 diet meal alongside with vegetables and salad.

Ingredients:

  • 4 boneless, skinless chicken breast
  • 2 tablespoon of olive oil
  • 6 clove of garlic
  • 1 bay leaf
  • 1 sea salt, to taste
  • 1 freshly ground black pepper, to taste
  • 3⁄4 lb of sliced fresh mushrooms
  • 1⁄4 cup of balsamic vinegar
  • 3⁄4 cup of chicken broth
  • 1⁄4 teaspoon of dried thyme

Directions:

  1. Rub the chicken with salt and pepper.
  2. On a skillet, heat oil over medium heat and saute the chicken for about 3 minutes or until it is browned enough on one side and turn it over to show the other side. Add garlic and mushrooms and cook for another 3 minutes all the while shaking the skillet and sauteing the mushrooms.
  3. Add chicken broth, thyme, bay leaf, and balsamic vinegar. Cover the skillet then decrease the heat to medium-low. For about 10 minutes, simmer the mixture while turning it occasionally.
  4. Place the foil-covered chicken while covered chicken on a warm and clean serving platter. Let it sit for a while.
  5. Uncover the mushroom sauce and simmer it for about 7 minutes while increasing the heat to medium-high and discarding bay leaf. Pour the sauce over the chicken and serve.

Garlic and Cilantro Sauce in a Tasty Grilled Halibut

Garlic and Cilantro in a tasty Halibut

Get this amazing sweet-flavored and easy to cook Garlic and Cilantro Grilled Halibut that is full of healthy nutrients. This low-carb and gluten-free dish is perfect for your Phase 3 recipe. If you are looking for a weeknight meal which is simple, easy and quick to prepare, then this dish is right for you.

Ingredients:

  • halibut filets or steaks (1 per person)

Sauce Ingredients:

  • 4 cloves of finely minced garlic
  • 1 cup of chicken stock (or use a combination of chicken stock and white wine)
  • 2 teaspoon of lime zest (from 2 limes)
  • juice of 2 limes (2-3 T or more)
  • 4 tablespoon of olive oil
  • 3 tablespoon of very finely chopped fresh cilantro (or more)

Instructions:

  • Saute garlic for two minutes in a small amount of olive oil.
  • Pour in lime zest and chicken stock and then simmer the mixture for about ten minutes until stock is slightly reduced. Add lime juice and olive oil while stirring to mix and heat the mixture for about 2 to 3 minutes.
  • Gradually add Cilantro while stirring and cook for another minute.
  • Brush both sides of fish with sauce and let it seep in for about 15 minutes while you preheat charcoal grill or gas to high heat.
  • Grill the fish until it becomes firm yet not hard to touch for about 5 minutes each side.
  • Put the fish on a diagonal grill slats to achieve nice grill marks. Rotate the fish after 3 minutes of cooking on one side. Serve with additional sauce spooned over each piece of fish.
  • Other grilled fish perfect to pair with this include Sea Bass, Mahi Mahi, and Swordfish. You could also serve it with Tilapia, Red Snapper, or Sole.

 

 

Seared Tuna with Lime and Thyme

Seared tuna is an excellent and an easy-to-make Phase 3 recipe. You will love the delectable taste and meaty texture of the tuna fish that is rich in nutrients perfect to serve at your next dinner party.

Seared Tuna with Lime and Thyme

Ingredients:

  • 4 pcs of  tuna steaks (3/4 to 1-inch thick and about 6 oz each)
  • Juice and zest of one (1) lime
  • 2 tsp of dried thyme leaves
  • 1/2 to 1 tsp of coarsely-ground pepper
  • 1/4 tsp of sea salt
  • 1 to 2 tsp of extra-virgin olive oil

Instructions:

  1. On a medium-sized bowl, wash the tuna steaks and then place on a plate to pat dry with paper towels. Set aside.
  2. Grate the zest from the lime and squeeze out its juice and then set aside.
  3. Put together the lime zest, salt and thyme in a small bowl and mix. Lightly rub  the sides of the tuna steaks with olive oil lightly. Then rub it with the seasoning mix and make sure to coat them well.
  4. On a cast-iron pan or a saute pan, put some olive oil and heat it. Gradually increase the heat level and put the tuna on the pan.  
  5. Scorch the tuna for about a minute and then carefully turn it over and cook the other side with medium heat. Scorch the current side for another minute until medium rare but make sure not to overcook it to avoid drying and losing its flavor.
  6. After taking out from the stove, sprinkle the tuna with lime juice before serving.                          

Makes 4 servings.

Ciambotta with Zucchini and Pepper

ciambotta with zucchini and pepper

This vegetable stew is a delicious and healthy vegetarian course that we turn to very often. What’s best in this meal is that we can use whatever vegetables we have in stock to make this dish more appealing. Ciambotta makes a perfect Phase 3 dinner with crusty bread. Serve it hot, but cold as the main dish during a hot summer day. The deliciousness and gluten-free of this vegetable course will complement any grilled chicken, fish and meat.

Ingredients

 

  • 2 tbsp. Of extra virgin olive oil
  • 1 large onion
  • 2 small bulbs of fennel
  • 3 clove garlic
  • 1 large red pepper
  • 1 can of whole tomatoes in juice
  • 4 medium-sized zucchini
  • 1 lb. green beans
  • salt
  • .67 c. fresh basil leaves

 

 

Instructions

 

  • In a 5 to 6 quart Dutch oven, preheat oil on medium heat until it becomes hot.
  • Gradually add onion and fennel, while stirring from time to time, and cook for up to 15 minutes until vegetables appear lightly brown and tender. 
  • Pour in garlic and pepper and cook for about 5 to 7 minutes until pepper is becomes tender-crisp.
  • Add the tomatoes (with juice), green beans, zucchini, and 1/2 teaspoon salt. Stir and break tomatoes using the side of spoon and cook on medium-high heat.
  • Reduce heat to medium-low then cover and simmer for about 25 to 30 minutes or until all vegetables are very tender.
  • Add all in except the basil. Serve and top the remianing basil.

 

 

Layered Ratatouille with Tomato Sauce

Designed after a classic and elegant look, Layered Ratatouille with Tomato Sauce will bring delight to your dinner table. Have a dazzling and sophisticated dish with colorful layers of vegetables and tasty tomato sauce that complements just about any meal. This vegetable casserole is perfect to those who want to start a meatless day and is one of the best recipes for Phase 3.

layered ratattouille

Ingredients

  • 1 cup of Chunky Tomato Sauce
  • 1/2 of diced yellow onion
  • 2 cloves of minced garlic
  • 1 small Eggplant
  • 1 Zucchini
  • 2 tablespoon of olive oil
  • 1 Yellow Squash
  • Sea Salt
  • Fresh Thyme
  • Pepper

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Grease a baking pan and pour the tomato sauce into its base.
  3. On top of the tomato sauce, add a small amount of minced garlic, diced onion, and olive oil and mix together.
  4. Slice the zucchini, eggplant, and yellow squash into thin pieces and place them on top of the tomato mixture in alternating patterns beginning on the edge of the pan. Put the eggplant first, then the zucchini, and lastly, the yellow squash. Repeat process until the pan is entirely covered.
  5. Sprinkle oil on top of the vegetable mixture and gently add salt and pepper until thoroughly mixed.
  6. Drizzle fresh thyme on top of mixture.
  7. Using parchment paper, cover the vegetable mixture and cook for about 35 to 40 minutes or until vegetables become tender and the center is bubbling. Don’t overcook vegetables and do not let them turn brown.
  8. Let it cool for a couple of minutes and serve.

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