Posts Tagged ‘fast metabolism diet healthy recipes’

3 Sizzling FMDC Recipes You Can Enjoy This Summer

Are you a summer bum, eagerly anticipating the summer season of the year and enjoying it to the fullest? I bet most of our fast metabolism dieters here are pretty excited to go out, bask in glory under the sun, and be caressed by the breeze. Summer is indeed a great time to do exciting outdoor activities like holding a grill party.

3 Sizzling FMDC Recipes You Can Enjoy This Summer

And because we know you’ve all been dying for some yummy, grilled recipes again this season, we’re featuring our hot and sizzling but healthy FMDC Recipes.

Grilled Pork Chops with Spicy Balsamic Grilled Peaches - Phase 1

1. Grilled Pork Chops with Spicy Balsamic Grilled Peaches – Phase 1

Serving: 2

Ingredients

  • 2 thick cut, bone-in pork chops (remove the fats)
  • 2 cups apple cider vinegar
  • 2 cups water
  • ½ cup stevia
  • ⅓ cup sea salt
  • 2 sprigs rosemary
  • 2 cloves garlic, peeled and smashed
  • sea salt and freshly cracked black pepper (to taste)

For the Grilled Peach Salsa

  • 2 peaches, pitted and halved
  • 3 teaspoons stevia, divided
  • ½ cup slivered red onion
  • 3 teaspoons balsamic vinegar
  • 1½ teaspoons homemade barbecue sauce
  • sea salt
  • fresh basil leaves

Instructions:

1. Rinse the pork chops, pat dry and place in a freezer bag.

2. Bring the apple cider, water, ½ cup stevia and ⅓ cup sea salt to a boil in a small saucepan. Stir until stevia and salt dissolves.

3. Remove from heat and add a few ice cubes to cool the brine. Allow cooling completely then add to the freezer bags with the pork chops along with the rosemary sprigs, and garlic cloves. Refrigerate for at least 4 hours up to overnight.

4. Remove the pork chops from the brine and discard the brine. Pat the pork dry with a paper towel and season with sea salt and freshly ground black pepper.
5. Preheat one side of the grill to high and one side to low heat. Grill for about 5 minutes or until nice grill marks develop and then turn to the other side and grill for another 5 minutes.
6. Turn the pork chops over and move them to the low-heat part of the grill. Cook for another 10-12 minutes or until the pork chop reaches an internal temperature of 155 degrees in the thickest part of the meat.
7. Transfer to a platter and cover with aluminum foil for about 5 minutes or until temperature reaches 160 degrees.
8. While pork chops are cooking on the low-temperature side of the grill, sprinkle the peach halves on the fleshy side of the fruit with 2 teaspoons of the stevia.
9. Grill the peaches flesh side down on the high-temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
10. Mix the red onions with the remaining balsamic vinegar, homemade barbecue, 1 teaspoon stevia and a pinch of sea salt. Add the sliced peaches to the red onions and gently mix.
11. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.

Grilled Romaine with Toasted Almonds and Safflower Mayonnaise - Phase 3

2. Grilled Romaine with Toasted Almonds and Safflower Mayonnaise – Phase 3

Serving : 4

Ingredients:

  • 2 Romaine Heads
  • ¼ cup almonds toasted and chopped
  • 1 tablespoon of olive oil
  • optional cashew cheese for grating

For dressing:

  • 5 anchovy filets packed in olive oil minced very finely
  • 2 tablespoons safflower mayonnaise
  • ⅓ cup olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon balsamic vinegar
  • 3 cloves of garlic grated
  • juice of half a lemon
  • salt and pepper to taste

Instructions:

1. Preheat a gas grill to high heat. In a medium bowl add mustard, vinegar and grated garlic and whisk to combine then add mayonnaise. Whisk until thoroughly incorporated and thickened.
2. While whisking at moderate speed, slowly add droplets of olive oil until it begins to slightly thicken then continue adding it in a slow steady stream, remember to keep whisking the entire time until all of the olive oil is used.
3. Add anchovy filets and lemon juice and whisk until thoroughly incorporated.
4. Slice each romaine head in half and brush both sides with avocado oil or oil of choice and place on hot grill grates for 2-4 minutes each side or until they have nice deep dark grill marks.
5. Pour the almonds in a small skillet over medium heat and toast shaking every so often to prevent burning until they begin to become fragrant and start to turn brown.
6. Pour them onto a cutting board and coarsely chop them. Serve 1 half of a romaine head per person with dressing and toasted almonds.

Grilled Chicken Skewers - Phase 3

3. Grilled Chicken Skewers – Phase 3

Serving: 2

Ingredients: 

  • 1 lb. boneless & skinless chicken breasts, cut into large cubes
  • pinch of sea salt
  • Freshly ground black pepper
  • 2 tbsp. tomato paste
  • 1/4 c. olive oil, plus more for drizzling
  • 3 garlic cloves, minced
  • 1 tbsp. chopped fresh Italian parsley, plus more leaves for garnish
  • 8 skewers, soaked in water for 20 minutes
  • 4 cups cubed crusty sprouted wheat bread (Note: 1 slice bread = 3/4 cup cubed)

Instructions:

1. Season chicken with salt and pepper. Marinade it in tomato paste, olive oil, garlic cloves, and chopped parsley. Add chicken and toss to fully coat. Refrigerate 30 minutes.
2. Preheat grill to medium-high. Skewer chicken and bread. Drizzle with olive oil and season with salt and pepper.
3. Grill, turning occasionally until chicken is cooked through and bread slightly charred, about 10 minutes. Garnish with parsley.

Bacon Bundled BBQ Shrimp – Phase 3

Satisfy your meat cravings with Bacon Bundled BBQ Shrimp! It’s time for a barbecue party and relish the tasty flavor of bacon and shrimp packed in one delicious ketchup dressing!

Bacon Bundled BBQ Shrimp - Phase 3

Serving: 4

Ingredients:

  • 1/3 cup crushed tomatoes
  • 3 tbsp. homemade sugar-free ketchup
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. stevia
  • 1/2 tsp. garlic powder
  • 8 slices of  turkey bacon, halved widthwise
  • 16 raw large (not jumbo) shrimp, peeled, tails removed, deveined

Instructions:

  • Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
  • In a medium bowl, thoroughly mix the crushed tomatoes, homemade ketchup, vinegar, stevia, and garlic powder.
  • Coat each half-slice of bacon in sauce mixture, wrap it around a shrimp, and place on the baking sheet, seam side down.
  • Bake until shrimp are cooked through, 10 to 15 minutes. So good!

Note: Serve it with quinoa for one hearty and healthy meal! 

Cranberry Almond Oatmeal – Phase 3

Nuts and oats are a perfect combination to relieve your stress hormones. Almonds are packed with vitamins B2 and E to boost up your immune system and fight off stress. Nuts paired with Cranberry will surely create a heavenly taste. So get a piece of heaven with this Cranberry Almond Oatmeal! A perfect meal to start your day with vigor and enthusiasm.

Cranberry Almond Oatmeal - Phase 3

Ingredients:

Instructions:

  • Put the water and oats in a medium pot. Bring to a low simmer over medium heat, stirring occasionally, until mixture begins to thicken.
  • Put cranberries and continue to cook until thick and creamy. Remove from heat and set aside.
  • In a small bowl stir together the almond milk and stevia. Drizzle into oatmeal and fold to incorporate. Top oatmeal with slivered almonds.
  • Enjoy eating!

 

Potato Crusted Halibut – Phase 3

Enjoy  a delectable fish recipe in Phase 3 with Potato Crusted Halibut. The preparation can be tricky but if you are up for a challenge and want to impress your family and friends, then go for this! Packed with crunchy mashed potato as the crust and juicy citrus flavor from the pinch of lemon.

potato crusted halibut

Ingredients:

  • 2 egg yolks
  • salt
  • Pepper
  • 1 cup sweet mashed potatoes
  • Pinch of fresh thyme leaves
  • 6 halibut fillets
  • 6 tbsp. pure olive oil
  • Juice of half a lemon

Directions:

  1. Beat the egg yolks with salt and pepper in a shallow pan (a pie pan works great) to make an egg wash.
  2. Combine the mashed potatoes with the thyme leaves and spread out on a plate or shallow pan.
  3. Season the fillets with salt and pepper on one side only. Dip just the seasoned side of the fish into the egg wash, being careful not to let any egg wash drip down the sides of the fish. Dip the egg-washed side of the fish into the seasoned mashed potato and press down a bit to make them adhere. Set aside, crust-side down. Repeat with the remaining fillets.
  4. Pour olive oil into a large sauté pan, arrange the fillets crust side down in the pan, and place on the burner over medium-high heat. (Do not preheat the sauté pan; the fish will not stick.) After about 3 minutes, the crust should be golden brown; if it is not, raise the heat to high and continue cooking. When the crust has turned golden brown, season the fish with salt and pepper, flip it over, and cook for 1 minute. Remove from heat; leave the fillets in the pan for 1 minute.
  5. Deglaze the pan with the lemon juice, being careful not to squeeze it directly on the fish, which would soften the crisp crust you have worked so hard to develop. Swirl the pan a few times to incorporate the lemon juice. Remove from pan and serve!

Salmon With Raspberry Balsamic Glaze – Phase 3

Salmon with Raspberry Balsamic? How does that sounds to you? Well, this recipe is an easy, fancy creation that is incredibly good for you. Salmon is packed with omega-3 fats that are great for your heart, mood and brain functioning. Add a pinch of juicy limes and raspberry goodness and your mouth will be filled with oozing goodness. Try this on Phase 1!

Salmon with Raspberry Balsamic Glaze - Phase 3

Serves: 1

Ingredients:

  • 6 fresh raspberries
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon juice from squeezed lime
  • pinch of stevia
  • 1 teaspoon of chicken stock
  • 4-ounce skinless salmon fillet

Directions:

  1. Mash raspberries and vinegar together with a fork in a small bowl.
  2. Stir in the lime juice, stevia and chicken stock until combined. Set aside.
  3. Heat your non-sticky saucepan over medium heat. Cook salmon about 4 minutes per side, or until the fish is cooked through. Set aside.
  4. Remove the skillet from the heat and carefully wipe away any liquid with a paper towel.
  5. Return skillet to medium heat and add the reserved raspberry mixture. Stirring constantly, cook 2 minutes, or until just thickened.
  6. Pour sauce over salmon and serve with asparagus on the side.

Tuna Noodle Skillet – Phase 3

This Tuna Noodle Skillet pasta is cooked faster with no baking required. It’s a healthy quinoa pasta that is rich in fiber to help you feel fuller and satisfied. Packed with delicious almond cheese and coconut milk, this recipe is an ideal recipe for your phase 3 dinner.

Tuna Noodle Skillet - Phase 3

Ingredients

Instructions

  • Cook the pasta according to the package instructions. Drain and set aside. Heat a large stockpot over medium heat. Add the olive oil. When the oil is hot add the mushrooms, onion, garlic, rosemary or oregano, salt, and pepper.
  • Cook 3 to 4 minutes, stirring often until the mushrooms are soft and the onions start to brown. If the veggies stick add a few tablespoons of water and continue cooking.
  • Add the flour and cook a minute more stirring often until the flour coats the vegetables. Add half of almond milk and stir whisk well to break up any flour lumps that may form. Add the rest of the almond milk, the half and half and simmer on low about a minute until a thick sauce forms, stirring often. Stir in the tuna and almond cheese until well combined.
  • Add the pasta, broccoli and toss. Garnish with the parsley or basil and serve immediately.

I wouldn’t blame you if you include this in your list of favorite tuna dishes. I mean this will not fail to impress you. Good luck and head on to the kitchen now!