Posts Tagged ‘fast metabolism diet phase 1 recipes’

Raspberry Frozen Fruit Mousse Recipe – Phase 1 and 3

If you’re up for some quick, delicious, and easy to prepare dessert, then this Raspberry Frozen Fruit Mousse Recipe is just the right recipe for you! The light, creamy, and fluffy texture of this recipe will delight even your pickiest guest.

Raspberry Frozen Fruit Mousse Recipe - Phase 1 and 3

What’s more, it’s incredibly easy to make! You can complete this recipe in just 5 minutes, so there’s no reason you can’t make this one! This fruit mousse is a perfect on-the-go snack as you spend the last remaining days of Summer.

Yield: 4 to 6 cups. Serving: 1 cup

Ingredients:

  • 8 1/2 ounces (about 2 1/4 cups) frozen raspberries or other fruit
  • 2 tablespoons of stevia or xylitol
  • 1 large egg white
  • Fresh berries and whipped cream for serving (optional)

For Whipped Cream(Optional):

Directions:

Whipped Cream:

  1. Mix all the ingredients until there are no more lumps in your mixture.

Raspberry Frozen Fruit Mousse Recipe:

  1. Add fruit to the bowl of a food processor and puree for about 1 minute. Next, add the stevia or xylitol and pulse briefly to combine.
  2. Add the egg white and process until smooth and fluffy and the mixture has lightened in color and doubled or tripled in volume, 2 to 3 minutes.
  3. If the mixture clings to the sides of the food processor’s bowl too much (this may happen if the blade doesn’t extend all the way to the sides of the bowl), transfer the mixture to a normal medium-sized bowl and beat with a mixer fitted with the whisk attachment until fluffy.
  4. Spoon the mousse into glasses and top or layer with fresh berries and/or whipped cream (optional).
  5. Lastly, serve immediately or store in the refrigerator for up to 2 hours to achieve creamier texture.

Homemade Strawberry Bruschetta – Phase 1

These delicious and healthy sprouted grain bread covered with creamy brown rice cheese and topped with your favorite strawberry fruit makes up a light but fulfilling breakfast this Mother’s Day!

Number of servings (yield):4

Homemade Strawberry Bruschetta - Phase 1

Ingredients

  • 4 thick slices of sprouted grain bread
  • 3 cups diced fresh strawberries
  • 2 tsp lemon juice
  • 5 tbsp stevia
  • 4 tbsp brown rice cheese

Instructions

  • Toast bread in a toaster.
  • Meanwhile, heat a large skillet over high heat. Add stevia and lemon juice and cook, stirring until the stevia melts and the mixture begins to bubble. (30 seconds to 1 minute)
  • Add strawberries and stir until juices begin to exude and the berries are heated through. (30 seconds to 1 minute)
  • Spread 1 tbsp brown rice cheese on each piece of toast. Top with the warm berries.

Boneless Chicken Kebabs – Phase 1

For those who miss grill parties, this is the perfect time to indulge yourselves with these Boneless Chicken Kebabs!

You will love its mild sweetness and exotic flavor of chicken as you pair it with juicy pineapple bits, bell pepper, and red onion.

BONELESS CHICKEN KEBABS - PHASE 1

Ingredients

  • 1/3 cup homemade barbecue sauce
  • 1/3 cup stevia/xylitol
  • 1/3 cup Bragg liquid aminos
  • 1/4 cup pineapple juice
  • 1 1/2 Tbsp apple cider vinegar
  • 4 garlic cloves, minced (4 tsp)
  • 1 Tbsp minced ginger
  • Salt and freshly ground black pepper
  • 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
  • 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
  • 1 1/2 large green peppers, diced into 1 1/4-inch pieces
  • 1 large red onion, diced into 1 1/4-inch pieces

Directions:

  • In a mixing bowl whisk together the barbecue sauce, stevia/xylitol, Bragg liquid Aminos, pineapple juice, apple cider vinegar, garlic and ginger. Stir in 3/4 tsp pepper and season with salt if desired.
  • Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in the refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 3 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
  • Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle the red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
  • Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. Serve warm.

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.

Grilled Salmon with Peaches – Phase 3

This salmon steak is grilled with a sweet, delectable taste of peaches. Grilled Salmon with Peaches is a great recipe if you’re in the mood for a fish grilling party in Phase 3.

Grilled Salmon with Peaches - Phase 3

Ingredients:

  • tablespoon apple cider vinegar
  • 1 tablespoon grated fresh ginger
  • teaspoon fresh thyme leaves
  • pinch of sea salt and pepper
  • medium red onions, cut into wedges
  • peaches, cut into wedges
  • 6 ounce salmon steaks (about 1 inch thick)

Directions

  1. Heat grill to medium-high. In a small bowl, combine the apple cider vinegar, ginger, thyme and ¼ teaspoon each salt and pepper. Set aside.
  2. In a large bowl, gently toss the onions, peaches, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
  5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.
  7. Serve and enjoy the mini grill party!

Fresh Halibut with Tomato and Orange Goodness – Phase 1

Want to start your fast metabolism diet week with a healthy fish recipe? This fresh halibut recipe is filled with the goodness of tomatoes, sweet and sour citric taste of orange that will definitely turn into your favorite fish dish!

Fresh Halibut with Tomato and Orange Goodness - Phase 1

Ingredients:

  1. medium onion, thinly sliced
  2. cup green olives, pitted and halved
  3. oranges, peeled, separated into segments, membranes removed
  4. 128-ounce can diced tomatoes, undrained
  5. teaspoon sea salt
  6. 1/4 teaspoon black pepper
  7. 1 1/2pounds halibut, skin removed, cut into 2-inch pieces
  8. 1/4 cup fresh dill, chopped

Directions:

  1. Heat your non-sticky saucepan over medium heat. Add the onion and cook until softened, for about 5 minutes.
  2. Add the olives, orange segments, and tomatoes. Cover and simmer for 10 minutes.
  3. Add the salt and pepper. Place the fish in the pan and spoon the sauce over it. Cover and simmer until cooked through, about 7 minutes.
  4. Divide the fish and sauce among individual plates and sprinkle with the dill.
  5. Enjoy eating!

 

Pork Tenderloin with Juicy Apples – Phase 1

A unique way to prepare your pork is to match it with apples. This Pork Tenderloin with Juicy Apples is a perfect starter!Tender Pork Chops with Juicy Apples

The apples and pork blend well together in a meal– you won’t  even need to put gravy for your pork (even for a pork roast). You can add stevia to have more sweetness and you will have a healthier version of a caramelized pork chop!

Ingredients

  • 1/4 – 1/2 pork tenderloin
  • 3 apples, sliced
  • 1 large onion, thinly sliced
  • 1/4 cup water
  • 1/3 cup apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serving: 4

Instructions

  1. In a lightly greased skillet over medium heat, cook the pork tenderloin for 8 – 10 minutes on each side, or until browned
  2. Remove the pork tenderloin and set aside.
  3. Using the same skillet, combine the apples, onions and water.
  4. Return the pork tenderloin to the pan and place on top of the onion mixture.
  5. Drizzle the apple cider vinegar over the pan and season to taste with salt and pepper.
  6. Simmer, covered, for 3 – 5 minutes.
  7. Pork tenderloin are done when the internal temperature is 145 degrees F.
  8. Allow the pork to rest for 3 minutes, then serve hot.

 

Lemon with Ginger Ice Pops – All Phases

Are you up for something new dessert this summer? Lemon with Ginger Ice Pops will quench your thirst plus gives you an exciting burst of flavors! You will be surprised with its combination of sweet, sour and spicy flavors. Head on to the kitchen and let’s do it together!

Lemon with Ginger Ice Pops

Serving: 10. Serving Size: 1 Popsicle

Ingredients:

  • 2 3/4-inch (1 oz) piece fresh ginger, peeled and finely chopped
  • 3 1/2 cups water
  • 3/4 cup stevia
  • 5 tablespoons lemon juice (from 3 lemons)
  • zest of three lemons
  • 10 ultra thin half slices lemon (optional)

Directions:

1. Put the ginger, water, stevia and lemon zest in a small saucepan and bring to a simmer. Simmer until the stevia is dissolved, then remove the pan from heat and let it get to room temperature.

2. Pour the mixture through a fine strainer pressing down hard on the ginger with the back of a spoon. Mix in the lemon juice.

3. Pour the mixture into your ice pop molds, leaving 1/4 inch at the top to let the mixture expand while it freezes. Place a slice of lemon in each mold if using then insert the sticks and freeze.

4. Serve.

There you go! Share with everybody and enjoy!