Posts Tagged ‘fast metabolism diet phase 3’

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!

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.

Crab and Avocado Bites – Phase 3

This Crab and Avocado Bites will bring your FMD experience to the next level! Crab that is topped with delectable avocados on your Phase 3 journey is a unique dish that everyone should try!

Crab and Avocado Bites - Phase 3

Crab and Avocado Bites Serving Size: 2 stuffed shells 

Ingredients:

  • 1/2 teaspoon olive oil
  • 1/4 cup minced red bell pepper
  • 1/4 cup minced onions
  • 1 clove garlic, minced
  • 6 1/2 oz lump crab meat
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 15 mini phyllo shells
  • 1/2 medium (2 oz) avocado, diced small

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a saute pan over medium heat.  Saute the onion, bell pepper, and garlic until soft.
  3. Add the meat, salt, and pepper, and cook until it has been heated through, about 30 to 60  seconds.
  4. Add about 1 heaping tablespoon of the crab filling to each phyllo shell.
  5. Arrange the stuffed shells on a baking tray, and bake for 10 minutes.
  6. Top each stuffed shell with avocado, and serve immediately.

4 Healthy Fats for a Healthier and Sharper Mind

The fast metabolism diet program has opened our life to great possibilities and as a result, our way of thinking has also evolved, we make a conscious effort to find out the truth about something so we easily dismiss myths which states that “fats” connotes to bad food. In Phase 3, fats is widely enjoyed. It has a lot of health benefits to our body. Aside that it contributes to weight loss, did you know that healthy fats also help maintain a healthier and sharper mind?

healthy fats
You may not believe it, but eating healthy fats is great for our brain memory. Our brain is composed of 60 percent of fat. Fueling our brain with healthy fats encourages ketosis in our body. Ketosis provides energy to our brain, protecting it from Epilepsy and Alzheimer’s Disease among other brain diseases. Here are the healthy fats you can indulge for  a healthier and sharper brain memory:

1. Salmonfatty fish, salmonSalmon is heavily rich with omega-3 fatty acids. Omega 3 fatty acids improve our brain function like memory, speaking ability and motor skills. Salmon is best eaten when steamed or lightly grilled. This is to preserve the integrity of the omega-3s. You can check our salmon recipes here.

2. AvocadoavocadoAvocados are rich in monounsaturated fats that lead to an increase in the production of acetylcholine, in which this neurotransmitter plays an important role in our learning and memory development. It also promotes healthy blood flow, in which it means having a highly functioning brain.

3. NutsnutsNuts are naturally rich in Vitamin E and unsaturated fats, which promotes better brain functioning. Almonds, pecans, and walnuts help protect your brain from declining your cognitive skills.

4. Coconut Oil

coconut oilCoconut oil contains Medium Chain Triglycerides (MCT) that helps improve your cognitive function, help build lean muscle tissue and support fat loss. Coconut oil can also help regenerate and improve the nerve function inside your brain.

Don’t be guilty if you are fond of eating healthy fats, after all they are good for our body and brain! I for one is addictive to nuts so I usually have it in my purse as my go to snacks. Try it rather munching the junkies!

Chia Seeds Health Benefits

Chia Seeds Health Benefits
Chia seeds have long been recognized as a super food. These tiny, black seeds from the Salvia Hispanic plant originated from South America. Chia is part of the staple diet of the Aztecs and Mayans in the past and the word “Chia” means strength in the ancient Mayan language. Despite its ancient roots, Chia seeds have only been distinguished recently as one of the healthiest foods on the planet.

So what makes Chia seeds among the healthiest food? Here are the reasons:

  1. Full of Antioxidants – It is a good source of antioxidants. These antioxidants help in preventing free radicals which damage the molecules in our cell that can cause cancer and increase the effect of aging.
  2. Rich in Fiber – It is one of the best sources of fiber. They are made out of 40% fiber, by weight. Our bodies need fiber for better digestion. Since chia seeds are almost all fiber, it can absorb up to 12 times it weight when soaked in water. Consuming them make on feel more full and lessens our appetite.
  3. Good Source for Omega-3 Fatty Acids – Our brain and body needs Omega-3. We usually get this from fish. These seeds have more Omega-3 than salmon, per gram.
  4. Packed with Nutrients – These tiny seeds are actually a good source of nutrients. It has Fiber, Protein, Calcium, Magnesium and Phosphorus and as well as vitamins like Zinc, Vitamin B1, B3, B2 and Potassium. An ounce of Chia seeds only contains 137 calories and one gram of carbohydrates.
  5. Source for Protein – Compared to other plant food, Chia seeds are a good source for quality protein. They are composed of 14% Protein.
  6. Contains Essential Bone Nutrients – It is loaded with calcium, phosphorus and magnesium. These are essential to our bones. Chia seeds contain more calcium than other dairy products.

So if you’re looking to try out new food why don’t you give this superfood a try? They’re easy to prepare as part of your drinks, meals and even as a substitute to egg. These seeds may be tiny but they’re definitely a super food. For delicious recipe ideas, you can browse our chia seeds recipes here.

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!

Creamy Avocado Zucchini Noodles – Phase 3

Avocados add a silky consistency and cheese-like richness to this Creamy Avocado Zucchini Noodles recipe. Toss this with pasta, or use it as a healthy mayo substitute for your sandwiches this Phase 3.

creamy avocado zucchini noodles

Serving: 1 1/2 cup.

Creamy Avocado Zucchini Noodles Ingredients: 

  • 2 large zucchini, spiralized
  • 1 Tbsp olive oil

For the Sauce:

  • 2 ripe avocados
  • 1 cup fresh basil leaves
  • 3 cloves garlic
  • ¼ cup pine nuts
  • 2 Tbsp lemon juice (from squeezed lemon)
  • ½ tsp. sea salt
  • ¼ cup olive oil
  • Cracked black pepper, to taste

Directions:

  1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
  2. In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
  3. Drizzle olive oil in a large skillet over medium-high heat then add zucchini noodles, cooking for about 1 to 2 minutes until tender.
  4. Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper and a little Cashew cheese for toppings. Enjoy eating!

Salmon Fish Sticks with Zucchini Chips – Phase 3

What better way to commemorate Independence Day than to be independent of unhealthy food and lifestyle choices. So, we offer you a salmon fish recipe that will sure knock off those unhealthy food ideas you have for the 4th of July celebration. Salmon Fish Sticks with Zucchini Chips are fun to make, tasty and appetizing, and most of all, very, very, healthy.

Servings: 4

Salmon Fish Sticks with Zucchini Chips - Phase 3

 

Ingredients:

  • 1 ½ cup olive oil
  • Garlic clove, minced
  • Pinch of sea salt
  • Freshly ground black pepper
  • 2 c. crushed tomatoes
  • 2 tbsp. heavy cream (3 egg whites and 1 cup coconut milk)
  • 6 large zucchini, sliced into 1/8″ rounds
  • 1 1/2 lb. skinless salmon, cut into 1″ strips
  • 1 egg
  • 1 c. almond flour
  • 2 c of sprouted-grain bread crumbs
  • Pinch of sea salt,
  • 1/4 c. chopped fresh parsley

Instructions for making heavy whipped cream:

  1. Mix equal amounts of egg whites with coconut milk to make a low-calorie heavy cream substitute. Mix the ingredients until there are no more lumps in your mixture.

Instructions:

  1. Preheat oven to 425 degrees F. Line two sheet pans with parchment paper and insert wire racks. In a medium pot, heat 1 tablespoon olive oil over medium heat.
  2. Add garlic; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  3. Cook until garlic is softened, 2 minutes. Add crushed tomatoes and heavy cream and heat through, 5 minutes.
  4. Using immersion blender, pulse until sauce is smooth. Turn off heat and cover sauce to keep warm.
  5. Using a mandoline, slice zucchini into thin rounds approximately 1/8″ thick. Spread zucchini into an even layer over the sheet pans. (If you do not have wire racks, place directly on parchment paper.)
  6. Drizzle with olive oil and season with salt and pepper. Roast until golden brown, 20 minutes.
  7. Meanwhile, preheat cast iron skillet with 1 cup of olive oil over medium-high heat.
  8. Prepare breading station with three medium bowls: one bowl with sprouted grain bread crumbs, another with 1 egg and 1 tablespoon water, beaten, and the third with almond flour.
  9. Season fish with salt and pepper. Coat each piece of fish with flour and shake off excess, then dip in egg and coat in breadcrumbs.
  10. Fry fish in two batches until golden brown, about 2 minutes. Drain and transfer to a paper towel–lined plate. Season with salt immediately.
  11. Serve fish sticks with zucchini chips and tomato sauce. Garnish with sea salt and parsley.

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.

 

1 2 3