Posts Tagged ‘fast metabolism diet spicy recipes’

Delicious Spicy Tuna Steak Recipe – All Phases

An easy and quick fish recipe suitable to any phase, this Spicy tuna Steak Recipe gives a delectable flavor of tuna enhanced with a mixture of spicy and citrus marinade. A great recipe idea to enjoy in your lunch or dinner.

Delicious Spicy Tuna Steak Recipe - All Phases


  • 5 ounce can solid white tuna, packed in water
  • 1 large jalapeno, seeded and minced
  • 4 garlic cloves, minced
  • Juice from 2 squeezed limes
  • Sea salt and pepper to taste
  • Cilantro to garnish
  • 1 tbsp olive oil (Applicable for Phase 3 only)


  1. Whisk together the lime juice, garlic, jalapeno, and salt & pepper. Coat tuna steaks well with it, cover, and place in refrigerator. Allow to marinate at least 30 minutes.
  2.  Heat a nonstick skillet over medium heat. You can heat olive oil if you are in Phase 3.
  3. Cook tuna steaks about 5-8 minutes on each side, or until desired level of cooking is reached.
  4. Garnish with fresh chopped cilantro and serve immediately.
  5. Enjoy eating!


Smashed Spiced Sweet Potatoes – Phase 3

How does a spicy sweet potato sounds to you? Today, we’re going to learn another sweet potato recipe that offers a different kind of taste because of its spiciness. Head on to the kitchen and check if you have Chile powder, cumin, ginger, stevia and let’s create a spicy-sweet flavor variation of this exciting dish!

Smashed Spiced Sweet Potatoes - Phase 3


  • 4 pounds sweet potatoes
  • 2 tablespoons nut butter
  • 2 tablespoons stevia
  • 1 tablespoon chili powder
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper


1. Preheat oven to 350 degrees F. Pierce each sweet potato in several places with a fork. Place directly on the oven rack and roast until soft, 45 minutes to 1 hour.
2. Transfer to a cutting board; let stand until cool enough to handle, about 10 minutes. Slip off the skins and cut the sweet potatoes into 1-inch slices; transfer to a large bowl.
3. Add butter. Smash the sweet potatoes with a potato masher or fork until fluffy but some lumps remain.
4. Add stevia, chili powder, ground cumin, ginger, salt and pepper; stir to combine.


Spicy Shrimp and Peppers with Pasta – Phase 3

Spice up your Phase 3 weeknight with this filling and tasty family dinner recipe, Spicy Shrimp and Peppers with Pasta.

Ingredients easily blends together in no time that features tender shrimp, veggies, whole wheat pasta with just the right amount of heat.

Spicy Shrimp and Peppers with Pasta


  • 1 cup mushrooms
  • 1 medium sweet yellow pepper, cut into 1/2-inch pieces
  • 1 medium green pepper, cut into 1/2-inch pieces
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon Simply Organic Seasoning or Italian seasoning (you can get the recipe for homemade Italian Seasoning here)
  • 1/2 teaspoon salt
  • 6 ounces uncooked quinoa pasta
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes


  1. In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer.
  2. Stir in the tomatoes, Italian or organic seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender.
  3. Meanwhile, cook quinoa pasta according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink.
  4. Drain the quinoa pasta; stir into sauce. Heat through. Sprinkle with parsley.
    Yield: 4 servings.

Did You Know that Eating Spicy Foods can Actually Help you Lose Weight? Here’s Why!

Do you find yourself often sprinkling your meal with chili pepper? Awesome-sauce news to all dieters who are spicy lovers! Researchers from Wyoming unlocked a beneficial ingredient from chili peppers that aids you in losing more weight (you can found the news here)

Spice up and Lose Weight With Chili Peppers and RecipesCapsaicin, which is the main ingredient found in chili peppers, creates a burning sensation in the inner walls of our body and it helps the adrenaline released into our blood stream, which triggers our body to turn on the thermogenesis process inside our body. Thermogenesis is the process of turning the bad, unhealthy white fat into a fat burning brown fat and breaking them down, and when you exercise, your body will be burning off the bad white fats in your body and increasing your energy expenditure (with the help of the brown fat) in the process.

Aside from that, the capsaicin regulates our energy, body temperature and appetite. Capsaicin helps decreased our sweet and salty cravings because it stimulates the protein pathway called transient receptor potential vanilloid 1 (TRPV1) in our stomach. This receptor is known to activate the nerves in our stomach to tell that our body is now full or have had enough food intake. Here is a statement from Amanda Page, a professor from University of Adelaide’s School of Medicine:

“We discovered that deletion of TRPV1 receptors dampens the response of gastric nerves to stretch – resulting in a delayed feeling of fullness and the consumption of more food,” Page explained.

It’s definitely thrilling to know that we can lose weight while enjoying our favorite spicy recipes with chili peppers . There’s more reason to love your spicy foods, and not feeling guilty at all! Check out our fast metabolism diet spicy recipes here.

Spicy Beef and Sweet Potato Tacos – Phase 3

Looking for something spicy and delectable meal this summer? Easy to prepare and quick to assemble, this Spicy Beef and Sweet Potato Tacos are packed with spices and a little heat for kick.

Spicy Beef & Sweet Potato Tacos - Phase 3Earthy, smoky cumin, spicy cayenne pepper, and a couple dashes of smoked paprika takes your tacos to a whole new mouthwatering level. The mild sweetness of the sweet potatoes help to tame a bit of that kick, so if you’re a little on the shy side when it comes to spicy food, you should be just fine with these.


  • 1 small sweet potato, cut into 1/2″ cubes (about 1 1/2 cups)
  • 1 clove of garlic, finely chopped
  • 1/2 c chopped yellow onion
  • 1 T olive oil
  • 1 lb ground beef
  • 2 T tomato paste
  • 1/4 t ground cumin
  • 1/4 t ground cayenne
  • 1/4 t smoked paprika (regular paprika works just fine)
  • Salt & pepper to taste
  • 8-12 small (4″) sprouted tortillas
  • Chopped onion & cilantro for garnish


1. In a large skillet or fry pan, heat the oil and add the garlic & onions. Cook until just fragrant and slightly translucent. Add the chopped sweet potatoes and cook for about 5 minutes, until they start to soften slightly and just begin to brown.

2. Add the ground beef, tomato paste and seasonings, and fold gently into the potatoes & onions. Cook the meat until completely browned and the sweet potatoes are tender. Check for seasoning and adjust according to taste with salt & pepper (and a little more cayenne if you’re up for it).

3. Heat the tortillas on a griddle or skillet. For the softest tortillas, lightly moisten your hands with water and pat both sides of each tortilla until it’s just damp. Place on the griddle and cook over medium heat for about 45-60 seconds on each side. Place on a plate and keep covered with foil until ready to serve. For crispier tortillas, spray your griddle with cooking spray or add a small amount of oil, then add the tortillas. Cook until warmed through and slightly browned around the edges.

4. Assemble those tacos! Grab a couple of tortillas and place a generous spoonful of the beef & sweet potato mixture inside. Top with chopped onion and cilantro.

Serve with a side of salsa if you like, and enjoy!