Creamy Coconut Lime Chicken Breasts

Are you getting bored with your standard plain old chicken for your Phase 3 recipe? Then this coconut recipe is for you.  A whole 30 approved dish that is dairy free and gluten free. These mouth watering, creamy coconut chicken breasts with a hint of lime makes this dish a favorite of the whole family.

Coconut lime chicken breast

Ingredients

 

  • 4 skinless boneless chicken breasts, about 1 1/2 pounds
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 1 tablespoon of coconut oil
  • 1/2 cup chopped red onion
  • 1 whole red chili chopped (optional)
  • 1 cup organic chicken stock
  • 2 tablespoons of lime juice about 1 large lime
  • 1 tablespoon of chopped cilantro
  • 1/2 teaspoon of red chili flakes
  • 1/2 cup of coconut milk

 

Instructions

 

  • To cook the chicken evenly and tenderly, place the chicken breasts between two pieces of plastic cling wrap and pound them.
  • Sprinkle salt and pepper on each side of the chicken.
  • Over medium-high heat on the stove, melt the coconut oil in a large skillet
  • Add the chicken breasts and cook each side for about 5 to 7 minutes or until color brown on each side. Remove the chicken from the skillet and let it sit on a plate. The chicken doesn’t need to be fully cooked yet as it will be recooked.
  • On the same skillet, add the chopped onion and sauté for a couple of minutes until it softens. Add the chili pepper (optional) and sauté for another minute.
  • Add all the lime juice, chicken stock, chili flakes, and cilantro into the same skillet. Let it boil and reduce the heat to simmer for five minutes. Gradually pour the coconut milk and let it simmer for another five minutes. As soon as the sauce thickens, reduce it down to a simmer.
  • Put the chicken back to the skillet and then cover. Cook it for about 5 to 10 minutes or until the chicken is thoroughly cooked.
  • Serve with rice or cauliflower rice with sauce on top.
  • Add sprinkles of cilantro & chilies. Enjoy!

 

 

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.

3 Ingredients Kiwi Lime Sorbet – Phase 1

kiwi lime sorbet

Freshen up your summer with this mouthwatering Kiwi Lime Sorbet perfect for Phase 1 of the Fast Metabolism Diet. Enjoy a tasteful pint of Sorbet with just these 3 ingredients, Makes about 5 fruit servings! If you’re looking for a recipe with ingredients less than 5, then this one is for you!

Ingredients:

  • 10 Kiwis
  • 3/4 cup Xylitol (Birch or Hardwood only)
  • 1/4 cup Lime Juice

Directions:

  1. Cut kiwis into 2 then remove its skins. Use a large spoon to scoop Kiwi meat.
  2.   Put the kiwi into the blender then pulse 3-4 times.   
  3.  Pour in the Xylitol and lime juice then pulse 6-8 more times or until the Kiwis are liquefied with no chunks remaining.

           Note: Do not over mix, the kiwi seeds might break.

  1.   Pour the mixture into a plastic bag and remove remaining air from inside the bag by sealing it.
  2. Chill inside the freezer for at least 45 minutes.
  3. Churn the sorbet in an ice cream machine.
  4. Scoop into freezer-proof container and chill for at least 4 more hours ( or overnight).
  5.  Serve.

Sugar-Free Raspberry Sparklers

Raspberry sparkles

This taste-bud-inviting Raspberry Sparkler of The Fast Metabolism Diet is just exactly the thing that you need to embellish any type of occasion. Cheers to this healthy, delicious and sweet yet sugar-free recipe! Makes 4 refreshing fruit servings for Phase 1!

Ingredients:

  • 2 pints of raspberries
  • 1/4 cup of xylitol
  • 1 Ice cubes
  • 2 tablespoons of lemon juice
  • 1 Seltzer, chilled
  • Optional: Sprigs of fresh Mint

Directions:

  1. Mix in 2 pints of raspberries, ¼ cup of xylitol, and 2 tablespoons of lemon juice into a blender.
  2. Blend the ingredients until smooth.
  3. Use a fine-meshed sieve to force mix the puree into a bowl.
  4. Scoop 2 tablespoon puree into each of 8 glasses.
  5. Put ice cubes in each glass.
  6. Pour in seltzer.
  7. Stir.

Tip: You may also garnish using fresh mint sprigs.

Sugar-Free Strawberry Basil Lemonade – Phase 1

Strawberry basil lemonade

Try this sugar-free Strawberry Basil Lemonade, very easy to make, yet a healthy treat for any occasion! Your kids will surely love this one! You only need 3 key ingredients and a blender, then you’re good to go! As a bonus, all the ingredients used in this recipe can be found in Phase 1 of our fast metabolism diet program too!

Ingredients:

  • 4 cups of fresh strawberries, de-stemmed
  • 2 lemon juice
  • 1 cup of basil, fresh
  • Optional: sparkling water

Directions:

  1. Mix-up 2 lemon juice, 4 cups of fresh strawberries, and a cup basil into a blender.
  2. Turn on the blender until the mixed ingredients are pureed.
  3. Serve straight up or with ice.

Tip: You may also mix sparkling water

 

Chicken and Parboiled Brown Rice with Cilantro & Lime – Phase 1

Chicken Cilantro Rice

Having this chicken with parboiled brown rice will surely complete your day! Mixed with Cilantro and Lime, you will sure love this delicious meal of good health. Read on, have a go, and enjoy this Mouthwatering Chicken with Parboiled Brown Rice – Phase 1 recipe.

Ingredients:

  • 2½ cups of low-sodium chicken broth
  • 1 lb of chicken breast – cut into 1-inch cubes
  • 1 cup of dry brown rice (Parboiled)
  • ½ teaspoon of salt
  • ½-1 cup of fresh cilantro
  • ½ lime, zested and juiced

 

Directions:

  1. Prepare a large skillet or pot that is deep enough to hold all the ingredients.
  2. Cook the chicken broth for approximately 2 minutes.
  3. Add in the cubed chicken and let it cook for 5 minutes.
  4. Add in the brown rice together with a ½ teaspoon of salt, ¼ cup of the cilantro, ½ of the zested lime and ¼ of the juiced lime.
  5. Cook on high while stirring occasionally for 15-minutes.

Note: If the rice is already tender and cooked through before reaching the 15-minutes mark. Remove from heat.

  1.   Stir in remaining cilantro, then divide.
  2.   Serve.

Makes: 4 Servings

Homemade Mexican Black Beans

black beans

Are you looking for a Mexican style recipe to start your fast metabolism diet week? This Mexican Black Beans Phase 1 recipe will surely make you think that you’re at a high-class Mexican restaurant! Get the ingredients ready, and prepare to be amazed! Let’s get cooking!

Ingredients:

  • 1 lb of black beans
  • 1 tablespoon of cumin
  • 1 tablespoon of chili powder
  • 2 cups of fresh tomatoes(chopped) or 14.5-ounce of tomatoes(diced)
  • 6 cups of chicken broth
  • 6 cloves of smashed and chopped garlic

Directions:

1. Soak the black beans overnight.

Tip: If you are in a hurry and don’t have the time to soak the beans throughout the night, you may use the method below.

  1. Put the black beans in a large pot covered with water.
  2. Boil it for about 10 minutes.
  3. Turn off the stove and cover the pot.
  4. Let the beans cool down for approximately 1 hour.

2. Drain out the water.

3. Put the black beans into a 6-quart slow cooker.

4. Add the smashed and chopped garlic together with tomatoes, 1 tablespoon of chili powder and 1 tablespoon of cumin.

5.Stir it well to completely mix all the ingredients.

6.Add in 6 cups of chicken broth.

7. Cover the slow cooker and let it cook on low heat for about 8 hours.

Note: The duration depends on the altitude of your area. If you’re in a high altitude area, it may take longer than 8 hours for the beans to be cooked.

8. Ready to serve.

Makes about 8-10 servings.

Turkey Bacon with warm green beans

turkey bacon with green beans

Aside from being the star in almost all American gatherings, Turkey meat is one healthy food that will make an enjoyable Phase 2 exercise. What better way to make it even tastier and healthier than adding it with a touch of freshly picked green beans? In this way, you will be able to get the full benefits of a high-protein diet from Turkey meat combined with vitamins and nutrients from green beans. This dish can perfectly be reheated the next day for the whole family to share.

Ingredients

  • 1 ½ pounds fresh green beans, washed and ends trimmed
  • 6 slices of fried or baked Turkey bacon
  • 1 small finely sliced onion
  • ⅓ cup vinegar
  • ⅓ cup xylitol
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Procedure:

  1. Put green beans inside a large pot of water. Boil for about 8-10 minutes until crisp tender then drain water.
  2. While cooking the green beans, combine vinegar, xylitol, salt & pepper in small bowl and whisk to combine.
  3. Prepare a plate lined with paper towel and put the baked (or fried) Turkey bacon to cool for a while. Save some bacon crumblings.
  4. Crumble bacon into a small bowl. Reserve some for garnish.
  5. Cook diced onion and bacon drippings in the skillet over medium heat for 3 minutes.
  6. Add green beans onto the skillet. Gradually pour dressing over the beans and mix.
  7. Reduce the heat then add the crumbled bacon. Stir gently and simmer for 3 to 4 minutes.
  8. Top with a sprinkle of reserved crumbled bacon then serve.

Makes: 4-6 servings

Easy Sweet Potato Hummus

sweet potato hummus

Get yourself an unbelievably tasty, creamy, sweet and full of flavor Easy Sweet Potato Hummus. An easy to prepare delicacy with a golden color from the sweet potato. You can slip this Phase 3 hummus recipe onto your buffet table or serve it as a snack at work.

Ingredients

  • 1 medium-sized Sweet Potato (about 1 Cup Mashed)
  • 1 cup of Cooked Chickpeas
  • 1 clove of Garlic
  • 2 tablespoons of Water
  • 2 tablespoons of Lemon Juice
  • 2 tablespoons of Olive Oil
  • ½ teaspoon of Salt
  • ½ teaspoon of Chili Powder
  • Pepper to taste

Instructions

  1. Preheat oven to 400F (200C).
  2. Prick the sweet potato all over using a fork so steam can escape while the potato cooks.
  3. Place a baking sheet, and bake for approximately 50 – 65 minutes or until the potato is tender all the way through, and a knife can easily pierce through the entire potato.
  4. Scoop out the flesh of the potato and add it to a food processor.
  5. Add the remaining ingredients: the garlic, lemon, chickpeas, water, chili powder, salt and pepper to a food processor also.
  6. Blend the ingredients until completely smooth, stopping to scrape down the sides as needed. If you want a thinner hummus, add a bit more water or oil until your desired consistency is reached.

Korean Rolled Omelet

Rolled omelet Korean style

A very quick, delicious and easy Phase 3 side dish that can make your dinner table beautiful and nutritious. You will be satisfied to add this healthy recipe to your cooking routine.

Ingredients

  • 3 whole eggs
  • 1 tablespoon of almond milk
  • 1 tablespoon of finely chopped carrot
  • 1 tablespoon of finely chopped onion
  • 1 tablespoon of finely chopped green part of spring onion
  • Freshly ground pepper and salt for seasoning

Instructions

  1. Crack the eggs into a mixing bowl and add in almond milk and salt. Whisk until combined.
  2. Pass through a fine sieve to remove chalaza. In making rolled omelet successful, the liquid should not have lumps.
  3. Add in carrot, onion, spring onion, and pepper. Stir until combined.
  4. Lightly grease and heat a frying pan with vegetable oil.
  5. Pour in ½ egg mixture. Over low heat, cook it over until half done. Roll the egg in half from the right to the middle. And move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up.
  6. Add another ¼ egg mixture to cover the left half of the pan and let it cook until half done. And roll again half way up from the right to the left and move the egg roll to the right side of the pan. Repeat the process to the remaining egg mixture until done.
  7. Place the rolled omelet to a cutting board. The rolled omelet is easily broken when it is hot, so make sure to let it cool first before cutting. Slice into bite-size pieces. And serve.

For lunch

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