Archive of ‘fast metabolism diet’ category

Baked Apple with Raspberry

baked apple with raspberry

Apple is one of our ever favorite fruits that we always find it hard to not live with, right?  But have you ever thought that an apple can actually be baked? This Phase 1 recipe is a sweet treat and at the same very healthy. Enjoy this snack and savor the unique flavor of this recipe.

Ingredients:

  • 4 green apples, cored
  • ½ teaspoon cinnamon
  • 2 tablespoons chopped dried, unsweetened or apple juice sweetened raspberries
  • ¼ teaspoon Stevia

Directions:

  1. Preheat the oven to 350° Fahrenheit.
  2. Mix the cinnamon, raspberries, and stevia in a bowl.
  3. Add the mixture to the apple accordingly.
  4. Place the apples in a glass baking dish.
  5. Bake the apple in the preheated oven for about 25 minutes or depending on the tenderness of the apple desired to achieve.
  6. Let seat and cool for a few minutes. Serve and enjoy.

Sautéed Spinach

Sauteed Spinach

Vegetable lovers out there here is a perfect dish for you. A very simple recipe which can be cooked virtually by anybody especially those who are in Phase 1 of the Fast Metabolism Diet Program. The best way in cooking this recipe is to drain and dry the spinach leaves as well as you can, using a salad spinner if need be, before cooking them.

Ingredients

  • 2 large bunches of spinach, about 1 lb
  • ½ cup of water
  • 3 cloves garlic, sliced
  • Salt to taste

Instructions:

  1. Cut off the thick stems of the spinach and allow any excess dirt to be removed by filling up a bowl or your sink with water and soak the spinach in it.  Drain the spinach and then repeat soaking and draining. Remove any excess moisture from the spinach using a salad spinner.
  2. In a large skillet, heat 2 Tbsp of water over medium high heat. Add the garlic and sauté for about 1 minute or until garlic starts to turn brown in color and starts to create broth.
  3. Lift the spinach using two spatulas and transfer it to the pan. Add the spinach to the pan, packing it down a bit if you need to with your hand. Do this a couple of times. Cook the spinach for about a minute with the pan covered. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.
  4. Remove the heat after 2 minutes of cooking with the pan covered and if the spinach is completely wilted.
  5. Drain any excess moisture from the pan.
  6. Sprinkle with salt to taste and serve.

Cucumber Tuna Salad Bites

Cucumber Tuna Salad Bites Phase 1

These little bites are a perfectly portioned snack, full of protein and kicked up a notch with the flavors of dill, mustard and onion. Couldn’t this dish be the easier way to enjoy any tuna recipe? If you worry about how to maintain a beautiful and sexy body, this Phase 1 recipe is for you.

Ingredients:

  • 1 Tbsp. onion, raw, minced
  • 1 Tbsp. celery, raw, minced
  • 1 tsp. fresh dill, minced
  • 2 cups or about 7.4 oz. cucumbers with peel, sliced (equivalent to about 16 slices)
  • 3 oz. canned wild tuna (choose boneless and skinless, packed in water, no salt added)
  • ½ tsp. yellow mustard

Directions:

  1. After washing the vegetables, chop onions, celery, and dill. Also, slice the cucumbers with skin still unpeeled.
  2. Mix all ingredients in a bowl until well combined with the exception of the sliced cucumbers.
  3. Using a spoon, put tuna salad on top of the cucumber slices. Serve and enjoy!

Grilled Eggplant

Grilled Eggplant

Have you tried grilling veggies? Well, maybe it’s time for you to know that Eggplant is also one of those healthy vegetables which suit the process of grill cooking. Basic grilled eggplant is a simple side dish that lets the vegetable’s flavor pops out. This dish is also perfect for the Phase 2 of the Fast Metabolism Diet Program, perfect for those who want a low glycemic meat.

Ingredients:

  • 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
  • 3 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt

Instructions:

  1. Prepare a medium-high charcoal or gas grill fire.
  2. Apply olive oil on both sides of the eggplants slices. Season with a reasonable amount of salt.
  3. A gas grill should be used with a cover on it and a charcoal grill without a cover. Grill the eggplant until golden brown-colored marks can be seen on one side or over 3 to 4 minutes of grilling.
  4. Grill the other side of the vegetable until tender marks appear or 3 to 4 minutes of grilling. The inner would be grayish and soft rather than white and hard.
  5. Serve warm or cool it down. Serve and enjoy!

Spinach Salad with Orange Vinaigrette

Spinach Salad with Orange Vinaigrette (Phase 1)

Nowadays, orange is often used in all meals not just in preparing smoothies or punch. It can now be added in meals for breakfast, lunch and dinner which makes this fruit is perfectly suitable to be added to this Vitamin C rich salad and protein combined green Spinach. You would enjoy the taste of this dish while just starting the 1st Phase of the Fast Metabolism Diet program.

Ingredients:

  • 6 slices beef fillet
  • 2 oranges, zested
  • 2 small oranges, juiced or 1 large orange, juiced
  • 2 tablespoons balsamic vinegar
  • 1 clove garlic, peeled
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 10 to 12 ounces pre-washed spinach

Directions:

  1. Heat the oven for 350 degrees Fahrenheit.
  2. Put the beef on a baking sheet and then cook it until it turns into a crumble or up to 10 minutes. Pull the beef out of the oven and let it cool down. Tear the fillet slices and place in a container and store it in the refrigerator.
  3. Mix together the orange zest, orange juice, balsamic vinegar, garlic, salt, and pepper then blend until smooth. Relocate to a container and store it in the refrigerator.
  4. In a large bowl, place the spinach and add enough vinaigrette in order to coat the spinach. Sprinkle the fillet crumbles and mix with vinaigrette.
  5. Serve and enjoy!

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.

 

 

Two-ingredient Roasted Chicken

two-ingredient roasted chicken
If it’s too much of an effort to buy many ingredients for a single meal, then this 2-Ingredient Roasted Chicken is just the right for you! With just the use of Chicken and Kosher Salt, you will be able to make a delicious yet easy to prepare dish for your Phase 1 exercise program and for your family as well.

Ingredients:

  • 1 (3 ½ lb – 4 lb) Chicken
  • Kosher salt

Directions:

  1. Dry the chicken using paper towels.
  2. Position your hand 10 inches above the chicken while sprinkling a 5-finger pinch kosher salt on it. Sprinkle kosher salt onto the chicken until completely covered inside and outside.
  3. Prepare a wire rack that is placed inside a rimmed baking sheet and then put the chicken on it.
  4. Chill the chicken overnight without covering it with anything.
  5. Let it rest at room temperature for at least an hour.
  6. Preheat the oven to 425°F.
  7. Roast the chicken for about 40 to 55 minutes or until a thermometer reading inserted in the thickest part of the chicken thigh reaches 165°F.
  8. Let the chicken sit for about 15 minutes on a chopping board.
  9. Carve and then serve.

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