Posts Tagged ‘fast metabolism diet phase 3 recipes’

Lobster Asparagus Salad – Phase 3

This delicious Lobster Asparagus Salad features a succulent lobster tossed with chopped asparagus and tomatoes in a light lemon dressing.

lobster asparagus salad

Yields: 2 servings

Lobster Asparagus Salad Serving Size: 1 salad 

Ingredients:

  • 8 oz fresh cooked lobster, chopped (from 2 1-1/4 lb lobsters)
  • 3 1/2 cups chopped asparagus
  • 4 teaspoons olive oil
  • 2 tbsp fresh lemon juice (from squeezed lemons)
  • 1/4 tsp sea salt
  • black pepper, to taste
  • 1/2 cup cherry tomatoes, quartered
  • 2 tbsp diced red onion
  • 1 basil leaf, chopped

Directions:

  1. Bring a medium pot of water to a boil, add the asparagus and cook until tender yet firm, about 2 to 3 minutes. Drain and run under cold water to stop it from cooking further. Set aside.
  2. In a small bowl combine the oil, lemon juice, salt and pepper.
  3. In a large bowl combine the asparagus, lobster, tomatoes, red onion, basil and dressing. Divide equally in 2 bowls and eat right away.

Note: You can pair it with grains like quinoa or wild rice to complete your breakfast/dinner meal.

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.

Baked Zucchini Sticks – Phase 3

Finger foods are extremely popular during the Summer season. It has become one of the favorite on-the-go snacks to some of us because they are easy to prepare. Today, we’re creating a healthier version of finger foods through these Crispy Baked Zucchini Sticks.

Baked Zucchini Sticks Phase 3

This fun and creative way of representing Zucchini with delicious safflower mayonnaise will surely satisfy your cravings!

Serving Size: 4 sticks

Baked Zucchini Sticks Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Spray baking sheet with cooking spray and set aside. Combine bread crumbs and cashew cheese in a shallow dish. Combine egg white and almond milk in another dish and beat with a fork until well blended.
  3. Dip each zucchini stick first into the crumb mixture, then into the egg white mixture, allowing excess to drip back into the dish. Roll again in the crumb mixture to coat.
  4. Place zucchini sticks on prepared baking sheet; spray with cooking spray.
  5. Bake 15 to 18 minutes or until golden brown. Serve with safflower mayo and enjoy!

Buckwheat Porridge with Rhubarb – Phase 3

If you’re up for a light but satisfying and fulfilling meal this summer, then this Buckwheat Porridge with Rhubarb is suitably right for you! The sweet and delectable rhubarb, roasted until it reaches a smooth and luscious texture, is then served together with buckwheat porridge and finally topped with blueberries to achieve that healthy and satisfying meal to kick-start your day!

Buckwheat Porridge with Rhubarb Phase 3

Serving Size: 2 

Ingredients: 

  • 200g (7 oz) rhubarb, chopped into bite size pieces

BUCKWHEAT PORRIDGE

TO SERVE:

  • 1 cup of blueberries (or fruit of your choice)
  • pinch of stevia/xylitol, to taste.

Instructions

1. Preheat the oven to 180 celsius (350 Fahrenheit) and place the rhubarb on a baking tray lined with baking paper.
2. Add the rhubarb and drizzle with stevia/xylitol over the top and toss to combine. Bake for 15 to 20 minutes, or until tender and the rhubarb has released some of its ruby juices.
3. While the rhubarb is roasting (or even better, the night before) soak your buckwheat. Soak them in warm water with a splash of apple cider vinegar until they are soft enough that you can squish them with your fingers.
4. Drain and pop in a blender with cinnamon, stevia, and almond milk. Pulse until you get to a consistency you like.
5. If you’d like to serve your porridge warm you can either microwave it or place it in a small saucepan and heat gently until warm.
6.To serve divide between 2 bowls and topped with rhubarb, some of the rhubarb juice, blueberry, and stevia.

NOTE: You can add pinch of lemon juice to achieve blend consistency.

Blueberry Cheesecake Waffles – Phase 3

These Blueberry Cheesecake Waffles are bursting with blueberries in every bite, served with a creamy cheesecake toppings and fresh homemade Blueberry Sauce! A mouthwatering recipe you can indulge in Phase 3 this summer!

blueberry cheesecake waffles

Serving Size: 2 Waffles plus toppings.

INGREDIENTS

Waffles:

  • 2 eggs
  • 1½ cup of almond milk
  • ⅓ olive oil
  • 1 lemon, juiced (about ¼ cup fresh lemon juice)
  • 1 teaspoon pure vanilla extract
  • 2 cups coconut flour
  • 4 tablespoons stevia/xylitol
  • 4 teaspoons baking powder
  • 1½ cups fresh (or frozen) blueberries

Cheesecake Topping:

Blueberry Sauce

  • 2 cups frozen (or fresh) blueberries
  • ⅓ cup water
  • ¼ cup stevia
  • 2 tablespoons lemon juice (or orange juice)
  • 1½ tablespoon of arrowroot powder (as thickener)

Instructions in Creating Blueberry Cheesecake Waffles:

On Preparing Blueberry Sauce:

  1. Combine the blueberries, water, stevia/xylitol, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.
  2. Combine the arrowroot powder with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon.

On Preparing Cheesecake Toppings:

  1. Beat cheesecake ingredients until well combined, smooth and lump free

On Preparing Waffles:

  1. Preheat waffle maker (or iron) according to manufacturer’s instructions.
  2. In a large bowl, beat the eggs. Stir in the almond milk, olive oil, lemon juice and vanilla extract.
  3. In a separate bowl, mix together coconut flour, salt, baking powder and stevia/xylitol. Make a well in the centre of the dry ingredients and pour the milk mixture into the flour mixture. Beat until blended; fold in blueberries.
  4. Pour the batter into preheated waffle iron. Cook the waffles until golden and crisp. Top with cheesecake topping and blueberry sauce. Serve immediately. Enjoy eating!

 

Coconut Lime Raspberry Chia Pudding – Phase 3

Dessert is a very important component of a meal, at least for sweets-lovers out there. To satisfy your cravings for sweets, we offer you this Coconut Lime Raspberry Chia pudding recipe, a healthy one at that! Try it out and prepare to take a bite of happiness in a glass.

Serving: 1 cup

Coconut Lime Raspberry Chia Pudding

Ingredients:

Instructions:

  1. Combine half the raspberries and the remaining ingredients in a large container.
  2. Mix well and close container. Refrigerate overnight or at least 5-6 hours.
  3. Divide into 2 bowls or glass dishes, top with remaining berries and serve. Enjoy!

 

Patriotic 4th of July Buckwheat Pancakes – Phase 1

Who doesn’t love a good pancake? This recipe will surely blow your mind away. It’s appetizing, hassle-free to make, and most of all, very healthy. Start your 4th of July right, by trying out this Patriotic 4th of July Buckwheat Pancakes for a good and hearty breakfast.

Patriotic 4th of July Buckwheat Pancakes - Phase 1

Serve: 4; Serving Size: 2 pancakes 

Ingredients:

  • ¾ heavy whipped cream (made from 3 egg whites and 2 cups of rice milk)
  • 2 cups of strawberries (chopped in halves)
  • 2 cups of blueberries
  • 4 buckwheat pancakes (Recipe here)
  • Pinch of stevia and xylitol, to taste

Instructions:

  1. To make a heavy whipped cream, mix equal amounts of egg whites with rice milk to make a low-calorie heavy cream substitute. Mix the ingredients until there are no more lumps in your mixture.
  2. Spread the heavy whipped cream on one buckwheat pancake and put strawberries and blueberries on top of it. Repeat the process as you layered the 4 pancakes.

3.Serve and enjoy!

Roasted Barbeque Beef – Phase 3

A great way to celebrate the 4th of July besides firework-watching is conversations over a great meal with loved ones and friends. Hence, we offer you this Roasted Barbeque Beef recipe to grace the dinner table on this momentous event.

Servings: 8; Serving size: 3

Roasted Barbeque Beef - Phase 3

Ingredients:

  • 2 lbs beef roast (chuck, arm, pot, etc)
  • Homemade BBQ Sauce (recipe here)

Instructions:

  1. Place the beef roast with 1-2 cups water in a crockpot.
  2. Cook on low for 6-8 hours.
  3. About 1 hour before serving, prepare the sauce.
  4. Heat the BBQ sauce in a small saucepan and bring to a boil.
  5. Boil for about 5 minutes, stirring frequently.
  6. Remove the beef from the crockpot and drain off the excess liquid and grease.
  7. Using two forks, pull the beef apart into long strings.
  8. Place the beef back into the crockpot with 2/3 of the sauce.
  9. Cook on high for 30-45 minutes, or until ready to serve.
  10. Serve with additional BBQ sauce, if desired.

 

Sweet Potato Balls Recipe – Phase 3

This Sweet Potato Balls recipe is for all potato-lovers out there. Mouthwatering, appetizing, and very easy to make. So roll up your sleeves, bring out the cooking wares, and let’s start cooking.

Sweet Potato Balls Recipe - Phase 3

Yield: 10-12; Serving: 4

Ingredients:

  • 1 cup cooked and mashed sweet potatoes (about 2 medium size potatoes)
  • 1 cup packed grated beetroot (about 2 medium sized beetroots)
  • 1 large onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • a small bunch of chopped coriander leaves
  • 1/4 cup almond flour
  • Salt to taste
  • 1 cup Olive Oil

Instructions:

  1. Heat a teaspoon of oil in a heavy bottomed pan; add in the chopped onions and garlic. Saute until the onions are translucent and soft. At this stage, add in the grated beetroot, turmeric powder, salt and cumin powder.
  2. Cover the pan and simmer on low heat until the beetroot has turned soft.
  3. Turn off the heat and allow the mixture to cool completely. Once cooled, add in the almond flour, mashed sweet potatoes, coriander leaves and green chilies. Check the salt levels and combine all the ingredients well.
  4. Make small lemon sized balls and keep aside.
  5. Place the balls in a baking tray and into the preheated oven (200 C). Bake for about 30 minutes or until you see the balls beginning to turn brown/golden.
  6. Prick the balls with a toothpick to check if it comes out cooked and not raw.
  7. Turn the oven off and serve the balls with your favorite FMD compliant sauce.

Chicken Skillet with Spicy Tomato Sauce and Avocado Cream – Phase 3

Want some delicious recipe to spice up your night? Try our Chicken Skillet with Spicy Tomato Sauce and Avocado Cream! Topped with your favorite smoky-spicy chipotle paired with avocado sour cream sauce to make a blending sweet and spicy flavor.

Chicken Skillet with Spicy Tomato Sauce and Avocado Cream - Phase 3

Serving Size: 4

INGREDIENTS:

  • 2 (1 pound total) boneless, skinless chicken breasts, halved
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • Freshly grounded black pepper, to taste
  • Olive oil spray
  • 1 teaspoon olive oil
  • 1/2 small onion, sliced
  • 2 garlic cloves, minced
  • 1/2 cup tomato sauce or 28 ounce of crushed tomatoes
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon chipotle pepper in adobo
  • Juice of ½ squeezed lime
  • 2 tablespoons chopped cilantro

    AVOCADO SAUCE:

  • 1/4 cup coconut sour cream (see below for instructions)
  • 1 ounce avocado
  • 2 tablespoons fresh cilantro leaves
  • ½ small jalapeno pepper, seeds and membrane removed
  • 1 small garlic clove
  • 1 tablespoon lime juice
  • 1/8 tsp sea salt
  • Freshly ground pepper, to taste
  • 1  tablespoon water, as needed

Coconut Sour Cream:

For preparing Coconut Sour Cream:

  1. In a medium bowl, whisk together the coconut milk, lemon juice and salt until combined.
  2. Adjust salt to taste and add more lemon, if desired.
  3. Refrigerate for about an hour before serving to allow flavors to combine.
  4. Depending on the coconut milk you buy, your sour cream might end up a little grainier than dairy sour cream. You can also strain it through a fine sieve if you want it extra smooth.

DIRECTIONS:

  1. Place the chicken breast halves between 2 pieces of plastic wrap or parchment and lightly pound to even thickness.  Season both sides with ¼ teaspoon salt and pepper.
  2. Heat large non-stick skillet over medium high heat.  Spray with olive oil spray, add chicken breasts and brown each side, 2 minutes each.  Remove chicken from pan and set aside on a plate.
  3. Reduce heat to medium, add oil and onions and sauté, scraping brown bits with a wooden spoon, about 3 minutes or until onions are tender.  Add garlic and sauté 30 seconds more.  Add tomato sauce, chicken broth, ½ teaspoon salt, cumin, chipotle pepper and adobo sauce, stir and bring to a boil.  Reduce heat to medium low, return chicken to pan, cover and cook 8 to 10 minutes more or until chicken is cooked through. Add lime juice.
  4. Meanwhile, to make the avocado sauce combine all sauce ingredients in a small blender and process until smooth and uniform in color.
  5. To serve: Top each chicken breast half with tomato sauce mixture, avocado sauce and garnish with cilantro.

Note: You can topped it with quinoa or wild rice to complete your meal!

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