Posts Tagged ‘fast metabolism diet recipes’

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!

Creamy White Strawberry Ghost – Phase 1

Your kids will surely gasp in delight as they eat these adorable yet delicious creamy white strawberry ghost treats! Your kids and guests will surely love these juicy fruit packed with a luscious heavy cream mixture.

CREAMY WHITE STRAWBERRY GHOST – PHASE 1

Yield: 2 1/2 dozen of a creamy white strawberry ghost.

Serving Size: 1 coated strawberry

Ingredients:

Directions:

1. 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. Wash strawberries and gently pat with paper towels until completely dry.

3. Dip the Strawberries in the heavy cream mixture and freeze for 30 minutes.

4. In a microwave, melt 1/2 cup of raw cocoa powder until smooth. Dip a toothpick into melted chocolate and draw a mouth and eyes on each ghost. You can also draw ghost’s tails.

5. 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.

Black Olive Tapenade – Phase 3 Condiments

black olive tapenade phase 3

If you’re bored using the same condiments to your snacks and sandwiches, then it’s time to try this Black Olive Tapenade. This condiment originated from France that consists of healthy ingredients like herbs and olive oil. Black Olive Tapenade is used as an appetizer, often spread on bread. You can use sprouted grain bread for your Phase 1 (omit the olive oil) and phase 3 breakfast/snack together with sprouted grain bread.

Ingredients:

  • 5 or 6 tbsp black olives, sliced
  • 2 sage leaves
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 ½ tbsp extra virgin olive oil

Instructions On Making Black Olive Tapenade:

  1. Put all the ingredients in a mixer and blend until smooth.
  2. Serve with sprouted grain bread or use for cooking.

 

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!

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!

 

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