Archive of ‘the fast metabolism diet phase 2’ category

Spinach Salad With Citrus-Grilled Pork Loin: Phase 2 Recipe

Spinach Salad With Citrus-Grilled Pork Loin

Phase: 2 / Serves: 2 / Prep time: 15 minutes

Spinach Salad With Citrus-Grilled Pork Loin-

Portion Sizes:
20 pounds or less: 1, 4-ounce bone-in pork loin chop + 2 cups of spinach
20-40 pounds: 1, 6-ounce bone-in pork loin chop + 2.5 cups of spinach
40+ pounds: 1, 6-ounce bone-in pork loin chop + 3.5 cups of spinach

Ingredients:

  • 8 ounces bone-in pork loin chops, about 1 inch thick (2, 6-ounce bone-in pork loin chops if you’re trying to lose 20-40 pounds or over 40 pounds)
  • 1 cup fresh basil leaves, minced
  • 3 tablespoons minced garlic
  • 3 tablespoons lemon juice
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 to 7 cups fresh baby spinach (4 cups if you’re losing 20 pounds or less, 5 cups if you’re trying to lose 20-40 pounds and 7 cups if you’re trying to lose 40+ pounds)
  • 1/2 orange bell pepper, sliced
  • 1/4 cup sliced red onion
  • Balsamic vinegar

Directions: 

  1. Pat the chops dry with paper towels. Combine the next 6 ingredients (basil through black pepper). Spread on both sides of the chops, and let them sit for about 20 minutes.
  2. Turn on the broiler, and place a broiler pan about 6 inches under it to preheat.
  3. Place the chops on the preheated broiler pan, and broil 4 to 5 minutes per side (an instant-read thermometer inserted into the center of the chop will read 145 degrees). Remove the chops to a cutting board, and let rest for 5 minutes before slicing.
  4. Toss the spinach, bell pepper, and onion with balsamic vinegar, sea salt and freshly ground black pepper to taste. Slice the chops and serve over the salad.
  5. ENJOY this nutritious recipe that’s full of vitamins, minerals, and phytochemicals that reduce inflammation and encourage detoxification.

Source: HAYLIE POMROY

 

Halibut With Lemon-Fennel Salad: Phase 2 Recipe

Try this amazing Phase 2 Recipe for your Fast Metabolism Diet that can help with indigestion-related issues and help clear your lungs.

Phase 2 Recipe

Phase: 2 / Prep time: 10 minutes / Total time: 20 minutes / Serves: 2

Serving Sizes:

  • 20 pounds or less: 6-ounce halibut fillet + 2 cups of salad
  • 20-40 pounds: 9-ounce halibut fillet + 3 cups of salad
  • 40+ pounds: 9-ounce halibut fillet + 4 cups of salad

Ingredients:

  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 large garlic clove, minced
  • 2 (6-ounce) halibut fillets
  • 4 cups fennel bulb (about 2 medium), thinly sliced
  • 1/2 cup red onion, sliced thinly vertically
  • 4 tablespoons fresh lemon juice
  • 2 tablespoons flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme leaves

Directions:

  • Combine the first 4 ingredients in a small bowl. Set 1 ½ teaspoons of this mixture aside for later. Combine the remaining spice mixture with the garlic. Rub the garlic mixture evenly over the fish.
  • Heat a large nonstick skillet over medium heat. Add the fish to the pan; cook 2 to 3 minutes on the first side, or until golden brown. Flip the fillets, reduce the heat to low, and continue cooking 3 to 4 minutes or to the desired degree of doneness.
  • Combine the reserved 1 ½ teaspoons spice mixture, fennel bulb, and remaining ingredients in a medium bowl, tossing well to coat. Serve the salad with the fish.

Source: HAYLIE POMROY

Stuffed Breakfast Peppers- Phase 2 Recipe

STUFFED BREAKFAST PEPPERS

STUFFED BREAKFAST PEPPERS

Don’t have enough time to prepare a proper Fast Metabolism Diet meal for breakfast? Here is a delicious dish that you can cook in no time at all!

Servings: 2 | Prep time: 10 minutes | Total time: 45 minutes

Ingredients:

  • 6 egg whites (or 1 cup liquid egg whites)
  • 1 cup sliced fresh mushrooms
  • 1 cup chopped broccoli florets
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon freshly ground black pepper
  • 2 bell peppers, halved and cored
  • Chopped fresh cilantro
  • Hot sauce

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a bowl, mix together the first 8 ingredients (egg whites through black pepper).
  3. Place the bell pepper halves in a baking dish, and fill them with the egg white mixture.
  4. Bake 35 minutes, or until the egg whites are set. Sprinkle with cilantro, and serve with your favorite hot sauce.

ENJOY!

 

Source: hayliepomroy.com

What To Do: Fast Metabolism Diet Phase 2

Phase 2

Now that you’re finished with Phase 1, here are various details for the Phase 2 of your Fast Metabolism Diet.

First of all, in case you don’t know, Phase 2 is implemented on Wednesdays and Thursdays of the week. Second, while removing stress is the goal of Phase 1, Phase 2 aims to condition the ability of the body to burn fats and use it as energy. Lastly, the second phase of the Fast Metabolism Diet is focused on foods which are high in protein, low in carbs, and low in fat.

Below is a list of foods that you can eat:

  • Vegetables- Asparagus, French beans, yellow beans, green beans, kale, white beans, bib lettuce, cabbage, broccoli, all types of mushrooms, onions, pepper, garlic, onion, cucumber, collard greens, rhubarb, watercress, spirulina, leek, swiss chard, spinach, etc.
  • Fruits- Citrus fruits
  • Protein- Lean cut beef, lean ground turkey, turkey bacon, chicken breast, turkey jerky, smoked salmon, tuna, oysters, cod, egg whites, etc.
  • Beverages- Buttermilk, coconut water, fresh vegetable juice, and herbal tea.
  • Others- Baking powder, cream of tartar, red wine vinegar, coconut vinegar, ginger powder, vanilla extract, black pepper, white pepper, cinnamon, chili powder, rosemary, sage, thyme, apple cider vinegar, tomato sauce, mustard, chicken broth, vegetable broth, beef broth, pickles, tomato paste, bay leaves, cilantro, mint, chives, oregano, cumin, white vinegar, curry powder, cumin, fennel, nutmeg, basil, etc.

Meanwhile, to prevent fat accumulation, here are foods that you should avoid:

  • Vegetables – Potato, legumes, eggplant, bamboo shoots, sprouts, pumpkin, tomatoes, turnips, beets, carrots, sweet potatoes, zucchini, summer squash, potatoes, lemons, ketchup, lime, olives, avocados, tomato paste, and seeds and nuts.
  • Fruits – Ripe mango, jackfruit, and banana.
  • Beverages – Aerated drinks, packaged fruit juices, packaged coconut water, and alcohol.
  • Others – Tomato ketchup, ranch, tartar sauce, barbecue sauce, and sweet chili sauce.

And, since diet is not enough, do your best to execute the following exercises during the Phase 2 of your Fast Metabolism Diet.

  • Arm circles – 1 set of 10 reps (clockwise and anticlockwise)
  • Wrist circles – 1 set of 10 reps (clockwise and anticlockwise)
  • Neck rotation – 1 set of 10 reps (clockwise and anticlockwise)
  • Ankle rotation – 1 set of 10 reps (clockwise and anticlockwise)
  • Leg rotation – 1 set of 10 reps (clockwise and anticlockwise)
  • Waist rotation – 1 set of 10 reps (clockwise and anticlockwise)
  • Spot jogging – 8-10 minutes
  • Scissor kicks – 2 sets of 10 reps
  • Crunches – 2 sets of 20 reps
  • Forward lunges – 2 sets of 10 reps
  • Jumping squat – 1 set of 10 reps
  • Sir cycling – 2 sets of 10 reps
  • Horizontal scissor kicks – 2 sets of 10 reps
  • Forward plank – 2 sets of 20-second plank
  • Power yoga

For recipes, don’t forget to read our previous and future posts: thefastmetabolismdietcommunity.com

 

Source: Style Craze

 

Fast Metabolism Diet Phase 2: Dinner, Slow-Cooker Pork Roast With Pepperoncini

Don’t know what to eat during dinner in the Phase 2 of your Fast Metabolism Diet? Here is an amazing recipe for a Slow-Cooker Pork Roast With Pepperoncini.

Slow-Cooker Pork Roast With Pepperoncini

Slow-Cooker Pork Roast With Pepperoncini (Protein, Veggies)

Ingredients:

  • 2 pounds boneless pork roast
  • 1 cup minced pepperoncini peppers
  • 1 cup pepperoncini juice
  • 1 tsp, black pepper
  • ½ tsp. sea salt
  • ¼ tsp. dried oregano
  • ¼ tsp. dried basil
  • 1/8 tsp. dried rosemary
  • 1/8 tsp. dry mustard, such as Colemans
  • 6 cups chopped broccoli, spinach, or asparagus

Directions:

  1. Place all the ingredients except the vegetables in a SLOW COOKER.
  2. Simmer on low for 6 to 8 hours or on high for 4 to 5 hours.
  3.  Serve with the steamed broccoli, spinach, or asparagus.

 

Source: Haylie Pomroy

 

 

Fast Metabolism Diet Phase 2: Lunch, Cumin Beef Kebabs

Fast Metabolism Diet‘s Phase 2 cuts out carbohydrate-rich foods and fruits with a lot of natural sugar needed on Phase 1. Instead, this phase will focus on lean proteins and alkalizing vegetables that can build muscle and stimulate your liver. This will then help increase the food you can consume down the road.

Cumin Beef Kebabs

Phase 2: Lunch, Cumin Beef Kebabs

If you are searching for recipes you can eat in this part of the Fast Metabolism Diet, here is a dish perfect for your lunch.

Ingredients:

  • 1 Pound Lean Beef Sirloin, well trimmed, cut into 2-inch pieces
  • 1/4 Cup Tamari
  • 1/4 Cup Fresh Lime Juice
  • 1 Tablespoon Ground Cumin
  • Zest of 1 Lime
  • Freshly Ground Black Pepper
  • 1 Red Onion, cut into 16 wedges
  • 16 Small Whole Mushrooms

Directions:

  • Combine the first five ingredients in a bowl.
  • Season generously with pepper.
  • Cover and refrigerate overnight.
  • If you’re using wooden skewers, soak them for 20 minutes before you grill (you’ll need about 8 skewers).
  • Preheat the grill or broiler to medium-high heat.
  • Thread beef, onions, and mushrooms onto skewers.
  • Grill or broil, turning occasionally, about 6 minutes for medium-rare

Cumin Beef Kebabs Nutrition per serving:

  • 288 Calories;
  • 17g Fat (52.4% calories from fat);
  • 25g Protein;
  • 10g Carbohydrate;
  • 2g Dietary Fiber;
  • 72mg Cholesterol;
  • 1069mg Sodium.

Fast Metabolism Diet Phase 2: Breakfast, Spinach and Mushroom Scramble

The Phase 2 of the Fast Metabolism Diet, which is also called the Protein Phase, is on Wednesday and Thursday. During these days, you are not allowed to have any fruit, grains of any kind, and no added fat such as olive oil, nuts, and avocados.

Phase 2 also limits you to a narrow range of lean proteins and white and green vegetables like asparagus, broccoli, cucumbers, green beans, etc.

If you’re confused on what to eat in the morning, here is a Spinach and Mushroom Scramble breakfast recipe:

Spinach and Mushroom Scramble

Spinach and Mushroom Scramble. Photo: hayliepomroy.com

Ingredients:

  • 4 slices turkey bacon, diced
  • 1/2 cup sliced mushrooms
  • 1 1/2 cups chopped spinach
  • 1/4 cup diced onion
  • 2 tablespoons organic vegetable broth
  • Sea salt and black pepper to taste

Directions:

  1. Heat a large skillet over medium heat and when hot, cook the ingredients for about 5 minutes until the onion is soft and the bacon cooked. Serve immediately.
  2. *Tip: I love this meal so much that I’ve been known to double the portion, have one for breakfast, and split the second over two Phase 2 snacks (because remember, your portions for protein is half the size for snacks).

 

Sources: Haylie Pomroy, Glamorable

Grilled Salmon with Fresh Dills and Limes

Grilled Salmon with dills and limes

This is a simple and delicious Japanese inspired salmon recipe and perfect for those who are at the Phase 2 of the Fast Metabolism Diet Program. For more creativity and presentation, throw in your favorite fresh herbs.

Ingredients:

  • 1 salmon fillet, skin on (about 1 1/2 pounds/680 g)
  • 1 tablespoon/15 mL grated ginger
  • 1 green onion, chopped finely
  • 1 teaspoon/5 mL Xylitol
  • 1 clove garlic, minced
  • 1/2 teaspoon/2.5 mL sea salt
  • Fresh Dill leaves
  • Lime wedges

Preparation:

  1. Preheat grill with medium-low heat.
  2. Except for the salmon fillet, combine all other ingredients in a small bowl for marination.
  3. Lather mixture on the flesh of the fillets and set aside for 5 or more minutes.  
  4. Using a grill grate, cook the salmon for about 12 to 14 minutes skin-side down or until one side is cooked thoroughly at 145 degrees Fahrenheit.   
  5. Once cooked, remove from heat and then serve with lime wedges and fresh dill leaves.

Asparagus with Sole Fillet

Asparagus with Sole Fillet

This recipe perfectly fits your summer time outdoor meals while soaking in the water at the beach or at your backyard pool. Aside from combined goodness of Asparagus and Sole, the instructions for this recipe is very easy to follow.

Ingredients

  • 1 lb Asparagus
  • 1 lb Sole Fillets (4 pieces)
  • 1 tbsp prepared horseradish
  • 4 tbsp lemon juice
  • Sea Salt(to taste)

Instructions

  1. Cut asparagus into 3-inch pieces. Boil in a saucepan for 5 minutes and drain water.
  2. Season skin of sole fillets with salt and lemon on each side.
  3. Place asparagus spears at one end of each fillet and roll them up with asparagus spears inside. Use toothpicks to keep it intact.
  4. Put fillets in a 2 quart casserole dish.
  5. Mix remaining ingredients and pour over fillets.
  6. Bake dish at 400 degrees Fahrenheit in an oven for about 15 minutes while basting fish every 5 minutes.
  7. Serve and enjoy!

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.

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