Posts Tagged ‘fmd’

Creamy Bacon Mushroom Chicken Thighs: Phase 3 Recipe

Phase 3 Recipe

Phase 3 Recipe / Servings: 4 / Prep Time: 25 minutes / Total Time: 40 minutes

INGREDIENTS:

  • 4 ounces (about 4 slices) nitrate-free turkey bacon, diced
  • 2 tablespoons olive oil, divided
  • 4 bone-in chicken thighs, skin removed
  • Sea salt and freshly ground black pepper
  • 2 teaspoons Italian seasoning
  • 8 ounces Baby Bella mushrooms, sliced (about 3 cups)
  • 3 cloves garlic, minced
  • 3/4 cup coconut milk
  • 5 sprigs fresh thyme
  • 4 cups cauliflower rice, steamed (a 16-ounce bag – or you can chop up 1 pound of cauliflower in the food processor)
  • 4 cups fresh baby spinach

DIRECTIONS:

  1. Preheat the oven to 375 degrees.
  2. In an ovenproof skillet, cook the bacon in 1 tablespoon oil over medium heat until crisp. Transfer the cooked bacon to a plate with a slotted spoon, leaving the oil in the pan. Add another 1 tablespoon oil to the pan. Increase the heat to medium-high.
  3. Season both sides of the chicken thighs generously with salt, pepper, and Italian seasoning. Place the chicken thighs in the skillet meaty-side down. Cook, without moving the thighs, for about 7 minutes or until the first side is nicely and evenly browned and releases easily from the pan. If the chicken sticks, continue cooking until it releases easily. Flip the thighs over.
  4. Transfer the skillet to the oven and bake for 13 minutes or until the internal temperature of the thighs reaches 160 degrees. Carefully transfer the chicken thighs to a plate and place the skillet on the stovetop. Take care to always use a pot holder from this step forward; the handle will stay very hot.
  5. Add the mushrooms and cook on medium-high heat for about 4 minutes, or until golden brown and a bit softened, stirring only once midway. Add the garlic and sauté 30 seconds to 1 minute, or until fragrant.
  6. Add the coconut milk, thyme, and ¼ teaspoon sea salt to the skillet. Bring to a gentle boil, then immediately reduce the heat to low. Simmer for about 2 to 4 minutes, until the flavors are blended and the sauce is reduced a bit.
  7. Stir in the bacon. Taste the sauce and add more salt and pepper as desired. Return the chicken thighs to the skillet and coat with the sauce. Combine the cooked cauliflower rice and spinach, and serve with the chicken and sauce.

Source: HAYLIE POMROY

 

Curry Spiced Scrambled Eggs And Onions: Phase 2 Recipe

For a simple and delicious PHASE 2 meal, try cooking this Curry Spiced Scrambled Eggs And Onions recipe from Haylie Pomroy!

Phase 2 Recipe

Servings: 1 / Prep Time: 10 minutes / Total Time: 15 minutes

INGREDIENTS:

  • 1 medium red onion, halved and sliced thinly
  • 1/2 teaspoon sea salt
  • 1 clove garlic, minced
  • 1 teaspoon mild curry powder
  • 3 egg whites
  • 1 cup baby spinach leaves, tightly packed
  • 1 tablespoon lemon juice
  • A few thin slices of fresh hot chile and/or crushed red pepper flakes, (optional)

DIRECTIONS:

  1. Heat a nonstick skillet over medium-high heat. Add the onion and salt and cook for 4 minutes, stirring a couple of times, until golden brown and soft.
  2. Add the garlic and curry powder to the onions and stir through. Pour in the egg whites and gently stir continuously for about 30 seconds, until the egg whites are just cooked through but still glossy. Use a spatula to scrape the cooked egg whites from the bottom of the pan and fold it into the rest of the mix.
  3. Place the baby spinach leaves on a plate and drizzle with lemon juice. Top with the scrambled egg whites and some fresh or dried chiles or other herbs of choice on top.
  4. EAT & ENJOY!

Source: HAYLIE POMROY

Singapore Noddles: Phase 1 Recipe

Try cooking this simple yet delicious Singapore Noddles recipe for this week’s Phase 1 of your Fast Metabolism Diet!

Phase 1 Recipe

Servings: 2 / Prep Time: 30 minutes / Total Time: 30 minutes

INGREDIENTS:

  • 4 ounces uncooked brown rice vermicelli
  • 8 ounces boneless, skinless chicken breast, thinly sliced
  • 2 bell peppers, thinly sliced
  • 2 shallots, thinly sliced
  • 1 cup bean sprouts
  • 1 teaspoon curry powder
  • 2 tablespoons chicken broth (or more, if needed)
  • 1 cup sliced shiitake mushrooms
  • 1 cup snow peas or sugar snap peas
  • Chopped green onions, to serve

For the sauce:

  • 1 cup chicken broth
  • 1/4 cup tamari
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon arrowroot
  • 1/2 teaspoon sambal oelek (Asian red chili paste), or to taste

DIRECTIONS:

  1. Cook the brown rice vermicelli according to package directions and drain. Slice the chicken and vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
  2. Heat a large nonstick skillet over medium-high heat. Add the chicken and stir-fry until beginning to brown, about 5 minutes. Remove the chicken to a plate.
  3. Add the peppers, shallots, bean sprouts, curry powder, and 2 tablespoons broth to the skillet (add more if needed to prevent sticking); stir-fry for 3 to 5 minutes. Add the mushrooms and peas; stir-fry for 2 minutes. The vegetables should be bright and tender-crisp.
  4. Stir the sauce into the skillet, along with the chicken (and any accumulated juices) and vermicelli. Simmer just until the sauce thickens. Sprinkle with chopped green onions.
  5. Serve and ENJOY this amazing Phase 1 Recipe!

Source: HAYLIE POMROY

 

FMD Style Eggs Benedict: Phase 3 Recipe

For an amazing breakfast this weekend, try out this EGGS BENEDICT recipe for the Phase 3 of your Fast Metabolism Diet!

Eggs Benedict

Serves 4 | Prep time: 40 minutes | Total time: 1 hour

Ingredients:

Dairy free hollandaise sauce-

  • 2 medium egg yolks
  • 1 Tbls lemon juice
  • 3 Tbls coconut oil, heated to about 95 degrees
  • 1/2 tsp sea salt
  • 1/8 tsp paprika

Eggs Benedict-

  • 2 sprouted grain or brown rice English muffins, halved and toasted
  • 4 slices cooked turkey bacon
  • 4 cups baby spinach, steamed
  • 4 poached eggs

Directions:

Holandaise Sauce- 

  • Fill a blender with boiling water and cover with the lid. Let sit for 10 minutes.
  • Thoroughly dry the blender jar, then blend the egg yolks and lemon juice on low speed in the hot container.
  • Slowly pour in the hot coconut oil and combine. Season with salt and paprika.
  • Serve immediately over eggs Benedict.

Eggs Benedict-

  • Stack ingredients and top with hollandaise sauce.
  • Enjoy!

 

Source: Haylie Pomroy

Picture: tastingtable.com

 

Spinach Salad With Citrus-Grilled Pork Loin: Phase 2 Recipe

Spinach Salad With Citrus-Grilled Pork Loin

Phase: 2 / Serves: 2 / Prep time: 15 minutes

Spinach Salad With Citrus-Grilled Pork Loin-

Portion Sizes:
20 pounds or less: 1, 4-ounce bone-in pork loin chop + 2 cups of spinach
20-40 pounds: 1, 6-ounce bone-in pork loin chop + 2.5 cups of spinach
40+ pounds: 1, 6-ounce bone-in pork loin chop + 3.5 cups of spinach

Ingredients:

  • 8 ounces bone-in pork loin chops, about 1 inch thick (2, 6-ounce bone-in pork loin chops if you’re trying to lose 20-40 pounds or over 40 pounds)
  • 1 cup fresh basil leaves, minced
  • 3 tablespoons minced garlic
  • 3 tablespoons lemon juice
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 4 to 7 cups fresh baby spinach (4 cups if you’re losing 20 pounds or less, 5 cups if you’re trying to lose 20-40 pounds and 7 cups if you’re trying to lose 40+ pounds)
  • 1/2 orange bell pepper, sliced
  • 1/4 cup sliced red onion
  • Balsamic vinegar

Directions: 

  1. Pat the chops dry with paper towels. Combine the next 6 ingredients (basil through black pepper). Spread on both sides of the chops, and let them sit for about 20 minutes.
  2. Turn on the broiler, and place a broiler pan about 6 inches under it to preheat.
  3. Place the chops on the preheated broiler pan, and broil 4 to 5 minutes per side (an instant-read thermometer inserted into the center of the chop will read 145 degrees). Remove the chops to a cutting board, and let rest for 5 minutes before slicing.
  4. Toss the spinach, bell pepper, and onion with balsamic vinegar, sea salt and freshly ground black pepper to taste. Slice the chops and serve over the salad.
  5. ENJOY this nutritious recipe that’s full of vitamins, minerals, and phytochemicals that reduce inflammation and encourage detoxification.

Source: HAYLIE POMROY

 

The Burn: Get Rid of Weight Loss Plateau in the Fast Metabolism Diet

One of the most common questions asked while in the fast metabolism diet program is, “I’m following the FMD but why am I not losing weight?” Dr. Haylie Pomroy writes a new book entitled The Burn, to answer this common problem experienced by many dieters. 

We have different stories and reasons why we want to lose weight, right? And whatever it is, most of us experience this terrible weight loss plateau that caused others to give up and feel hopeless.

Take heart. A weight loss plateau is normal. No matter how diligent you are in following the fast metabolism diet, from time to time you’ll fall off the wagon. If you’re stuck, Haylie Pomroy’s “The Burn” can help!

the burn, the fast metabolism diet, the burn, haylie pomroy, haylie pomroy's the burn, the fast metabolism diet burn, why your scale is stuck and what to eat about it, the fast metabolism diet weight loss plateau, weight loss plateau, 3-day burn for inflammation, 5-day burn for digestive dysfunction, 10-day burn for hormone imbalances, I-Burn, D-Burn, H-Burn, fmdThe Burn offers three nutrition programs strategically engineered to achieve highly specific results. The 3-day Burn for Inflammation (I-Burn), 5-day Burn for Digestive Dysfunction (D-Burn), and 10-day Burn for Hormone Imbalances (H-Burn). Now let’s dig into it one-by-one.

3-day Burn for Inflammation

  • This targets the body’s inflammatory reactions to food and flushes out toxins.

5-day Burn for Digestive Dysfunction

  • This Unblocks the body’s digestion, creating a flat belly and tighter hips and thighs.

10-day Burn for Hormone Imbalances

  • This stabilizes the body’s natural hormone production and regulatory systems.

Now, how do you know what nutrition program your body needs? Take a look at the table below.

table for the burn, the fast metabolism diet, the burn, haylie pomroy, haylie pomroy's the burn, the fast metabolism diet burn, why your scale is stuck and what to eat about it, the fast metabolism diet weight loss plateau, weight loss plateau, 3-day burn for inflammation, 5-day burn for digestive dysfunction, 10-day burn for hormone imbalances, I-Burn, D-Burn, H-Burn, fmdThe Burn also consists even more highly targeted foods compared to the first Fast Metabolism Diet Book. For example, in the 3-Day I-Burn targeting Inflammation, the book suggests powerful anti-inflammatory foods like lemon, celery, parsley, pink grapefruit, wild-caught fish and healthy fats like avocado, walnuts and pine nuts.

There are also suggested I-Burn Smoothie, I-Burn soup and I-Burn tea that are medicinal, containing liver-and kidney cleansing herbs, detoxifying vegetables and energizing proteins. And the same with the 5-day D-Burn and 10-day H-Burn. Haylie Pomroy uses targeted nutrition to remove obstacles to weight loss, loosen historical fat stores, and make substantial improvements to health in less than two weeks.

To Summarize, The Burn consists:

  • 3, 5, 10-day eating and living plans, complete with grocery lists and simple daily menus
  • Dozens of delicious recipes for meals in a flash
  • Simple success boosters: Foods, teas, tips and practices that strokes the body’s ability to heal
  • Roadmaps to help readers listen to their bodies and keep their metabolism fired up

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