Archive of ‘the fast metabolism diet phase 3’ category

Roasted Curried Chickpeas with Rosemary and Thyme – Phase 3

chickpeas-feat-img

Ingredients

  • 2 15-ounce cans chickpeas, rinsed, drained and dried well
  • 1 tablespoon freshly-grated lemon zest
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped
  • 2 teaspoons paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 3/4 teaspoon kosher salt
  • 3 tablespoons olive oil

Directions

  1. Preheat your oven to 425°F.
  2. Place the well-dried chickpeas to a rimmed baking sheet and roast them for 10 minutes. Then take the pan from oven and using a spatula, loosen up the chickpeas that stick to the bottom of the pan. Put the pan back to the oven and roast for additional 10 minutes until chickpeas are crisp.
  3. Check the chickpeas if they’re ready by pressing with your finger. The chickpeas should be crisp on the outside while soft in the inside.
  4. Mix the paprika, olive oil, cumin, curry powder, salt, rosemary, thyme and lemon zest in a medium-sized bowl. Add the roasted chickpeas to the bowl and toss them carefully until the chickpeas are well coated. Place the chickpeas to the baking sheet and roast for additional 4-5 minutes. After taking out of the over, allow 2-3 minutes to cool off. Serve warm.

Serves 3 1/2 cups

Baked Salmon with Asparagus – Phase 3

baked-salmonwith asparagus

Ingredients

  • 2 salmon fillets (It is about 4 once each)
  • 1 tbsp (15ml) extra-virgin olive oil
  • Salt and pepper
  • 1 tsp dried oregano
  • 16 Asparagus spears
  • 2 (40g) slices of onions
  • 4 slices of lemon
  • 1 tsp Fresh Parsley, chopped

Directions

  1. Preheat your oven to 400F.
  2. In a medium-sized bowl, add the salmon and 1 tbsp of olive oil, then sprinkle it with salt, pepper and dried oregano.
  3. Use two sheets of foil, big enough to wrap your salmon and asparagus.
  4. Place about 8 spears of asparagus on the sheet of foil and layer your fillets over asparagus.
  5. Top them with 2 slices of onion and 2 lemon slices.
  6. Wrap the sides of the foil inwards over the salmon, and then fold the top and bottom of the foil to enclose.
  7. Place your foil packets in a single layer on a baking sheet. Then bake in preheated oven for 20 minutes. Don’t overcook.
  8. Unwrap the foil and use a large spatula to transfer the foil packets to your plate, serve warm.

Almond Buttered Pork Chops – Phase 3

almond butter pork - feat

Wondering what to cook for your Phase 3 meal this week? No worries, we got you covered. Try out this Almond Butter Pork Chops. Relatively easy to cook and yummy to eat, this recipe promises an enjoyable and fulfilling meal.

Ingredients

4 SERVINGS

  • 1 tablespoon
  • 2 1½”-thick bone-in pork rib chops (8–10 ounces each)
  • Kosher salt and freshly ground black pepper
  • 8 sprigs of sage
  • 2 garlic cloves, peeled, smashed
  • 1 tablespoon almond butter
  • coconut oil

Directions

  1. Heat coconut oil in a large skillet on a medium-high stove temperature.
  2. Season pork chops with salt and pepper then cook until bottom side is golden brown.
  3. Flip to other side then keep on turning until both sides are golden brown. Cooking time will depend on thickness of the chops.
  4. Remove pan from heat, add on sage and garlic to butter then tilt skillet and spoon foaming butter and drippings over pork chops.
  5. Transfer pork chops to a cutting board and let rest at least 5 minutes.
  6. Cut away bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.

 

Chipotle Grilled Chicken – Phase 3

chicken feat image

Craving for something spicy and clamoring for an exciting meal? Try out this Chipotle Grilled Chicken recipe and enjoy a hot and spicy dinner, a-la-mexican style.

Ingredients:

Chipotle Grilled Chicken

  • 4 6-8 ounce (about 1 1/2-2 lbs total) boneless, skinless chicken breasts
  • 1 1/2 teaspoon pink himalayan sea salt or kosher salt
  • 1 1/2 teaspoon chipotle powder or if you want to tone down the heat
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 2 tablespoons olive oil

Roasted Sweet Potatoes

  • 2 small (or 1 large) sweet potatoes peeled and diced into 3/4-1 inch cubes
  • 1 teaspoon pink himalayan sea salt or kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Roasted Green Beans

  • 12 ounces green beans (stems cut off)
  • 3/4 teaspoon pink himalayan sea salt or kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Directions:

For the Chicken

  1. Combine salt, pepper, and seasonings into a small bowl; set aside.
  2. Lay chicken breasts out onto a sheet pan lined with foil. Season with spice mixture until evenly coated.
  3. Lightly pat spices onto the chicken. Cover with plastic wrap and let sit in the refrigerator for 4 hours or overnight.
  4. When ready to grill, preheat grill to medium-high heat. Drizzle chicken with olive oil and place onto the grill presentation-side-down. Cook for 2 1/2-4 minutes per side, or until internal temperature reaches 160 degrees F.
  5. Remove foil from sheet pan and place chicken onto the clean pan. Cover with clean foil and let rest for 5-10 minutes.

For the Sweet Potatoes

  1. Preheat oven to 425 degrees F.
  2. Place diced sweet potatoes onto a sheet pan and drizzle with olive oil. Season with salt and pepper (to taste) and evenly coat the potatoes with oil and salt/pepper.
  3. Bake for 20-25 minutes, or until tender.

For the Green Beans

  1. Preheat oven to 425 degrees F.
  2. Lay greens beans onto a baking sheet. Drizzle with olive oil and season with salt and pepper (to taste).
  3. Toss the green beans and then bake for 15 minutes, or until tender.

Have a spicy, hearty, healthy meal!

Berry Tahini Chia Pudding – Phase 3

xmas-recipe-berrytahini

Who’s up for a healthy and easy-to-make dessert? Try out this nutritious creation loaded with Raspberries, Tahini, and Chia Seeds and satisfy your cravings for sweets with a guilt-free conscience.

Ingredients

  • 3 tbs chia seeds
  • 2/3 cup almond milk
  • Handful of raspberries
  • 1 tbs tahini (or nut butter of choice)
  • 2 tsp sweetener of choice (brown rice syrup or maple syrup)
  • Fresh berries, raw walnuts, and mint to taste for topping

Directions:

  1. Mix chia seed, tahini, and milk in a glass jar.
  2. Add in other ingredients.
  3. Stir and let sit in the fridge overnight.

 

Healthy lifestyle doesn’t necessarily mean being stuck with unsavory and routinary meals. Check out our website for more healthy,yummy, and creative options.

Toasted Coconut Tilapia with Pomegranate Salsa – Phase 3

xmas-recipe-tilapia

Ingredients:

  • 4 tilapia fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon, cut in half
  • 3 tablespoons coconut oil
  • 1/3 cup unsweetened shredded coconut

Salsa

  • 1 tomato, chopped
  • 1/2 red onion, finely diced
  • 1/2 cup pomegranate arils
  • 1/4 cup fresh cilantro, chopped
  • the juice of 1/2 lime
  • the juice of 1/2 orange
  • 1/4 teaspoon salt

Directions:

  1. To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. Toss continuously until it is evenly toasted then set aside.
  2. Season tilapia with salt, pepper and lemon juice.
  3. Heat nonstick skillet over medium to medium high heat then add coconut oil. Add tilapia and cook for about 3-4 minutes. Using a spatula, gently turn over the fish then cover in half of the toasted coconut.
  4. Once tilapia is cooked or can now be easily flaked with a fork, remove from skillet then top it with remaining toasted coconut.
  5. Add pomegranate salsa on top then serve.

Salsa                                                                                                                

Combine all ingredients together and mix. This can be stored in the fridge for 2-3 days.

This dish is relatively easy to make, tasty to eat, and definite thumbs-up in the health department. Start cooking and enjoy and hearty and healthy meal!

 

 

 

 

 

 

Citrusy Shrimp with Asparagus – Phase 3

xmas-recipe-citrusshrimpCraving for seafood? Try out our Shrimp and Asparagus recipe with a bit of lemon juice. The citrusy taste of lemon blends well with the shrimp, making this dish flavourful and enjoyable to eat.

Ingredients

  • 2 cups water
  • 1 cup dried couscous
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 tablespoons fresh lemon juice, divided
  • 3/4 pound raw large shrimp (about 18), peeled and deveined
  • 1 tablespoon fresh lime juice
  • 3 1/2 teaspoons extra-virgin olive oil, divided
  • 2 minced garlic cloves
  • Olive oil
  • 3/4 pound asparagus spears, trimmed
  • 1 teaspoon honey
  • 1/4 cup chopped chives

Preparation

  1. Bring 2 cups water to a boil in medium saucepan. Remove from heat, and stir in couscous; cover and let stand for 5 minutes. Fluff with a fork; stir in 1/4 teaspoon each salt and pepper and 1 tablespoon lemon juice.
  2. Bring another pan of water to a boil.
  3. Meanwhile, toss shrimp in 1 tablespoon each lemon and lime juice, 1 1/2 teaspoons olive oil, garlic, and remaining 1/4 teaspoon salt and pepper. Marinate for 5 minutes.
  4. Preheat grill pan or grill. Lightly coat with cooking spray; grill shrimp, turning once, 3 minutes or until just cooked through. Cover and keep warm.
  5. When water is boiling, add asparagus, and cook 3 minutes or until just tender. Drain, and cover.
  6. Whisk together honey, chives, and remaining lemon juice and olive oil.
  7. Arrange couscous and asparagus on serving plates, and top with shrimp. Drizzle with dressing.

Enjoy your meal and get a taste of happiness and good health in a plate.

 

Matcha Chia Seed Pudding Recipe – Phase 3

xmas-recipe-matchachia

Serves: 2

Prep time: 5 minutes

Ingredients

Preparation

  1. In a large bowl, whisk together almond milk and chia seeds.
  2. In a separate small bowl, stir matcha powder with the honey or maple syrup until the matcha doesn’t have any clumps in it. Add the sweetened matcha to the chia seeds and stir well to combine.
  3. Cover the bowl and let the matcha chia pudding soak at least 3 hours in the refrigerator, but preferably overnight. Add more almond milk or water to thin out the pudding as desired and add more sweetener (syrup or honey) to taste. Top with seasonal fruit and serve.

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!

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