Posts Tagged ‘phase 3’

Chili Roasted Chicken Thigh

Chili Roasted Chicken Thighs

It is given that however you choose to cook your chicken meals, it would always turn out delicious. However, in this Phase 3 chicken recipe, it is much better to use boneless chicken thighs so that the cooking time will not take that long and will only use up 20 minutes of your time. Boneless chicken thighs will also result in a juicier and more flavorful meal which is perfect for dinners or special occasions. Any leftovers can also be put to the refrigerator for the next day.

INGREDIENTS:

  • 2 pounds boneless chicken thighs
  • 1 tablespoon organic extra virgin olive oil
  • 1 tablespoon chili powder
  • sea salt to taste
  • fresh crushed red pepper flakes to taste
  • fresh cilantro for garnish
  • lime wedges for serving

INSTRUCTIONS:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Put chicken on a sheet pan and drizzle with olive oil on all sides. Rub with chili powder, salt, and pepper.
  3. Cook chicken thighs until cooked thoroughly or for about 15 minutes.
  4. Sprinkle with cilantro and serve with lime wedges.

Jicama Fries

Jicama Fries

Jicama is a juicy, sweet, and nutty vegetable with a crunch different from other vegetables of the same family. While it is most commonly enjoyed raw, this recipe uses Jicama as a fried delicacy which will really help you on your goals to lose weight. Aside from that, it is very easy and consumes little time to cook, making it a very good and tasty Phase 3 recipe.

Ingredients:

1 pc. jicama

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon garlic granules

1/4 teaspoon granulated onion

1/4 teaspoon black pepper

1/4 teaspoon sea salt

Pinch of black pepper

Procedure:

  1. Preheat your oven 400°F.
  2. Peel the jicama and cut into a fry shape.
  3. In a medium saucepan bring enough water to cover the jicama to boil on medium heat, add the jicama and boil for 8 minutes, or until jicama is less crunchy.
  4. Drain the water put the jicama slices in a large bowl and toss with crushed pepper flakes, garlic, onion, cayenne pepper and sea salt.
  5. Place in a single layer on top of parchment paper on a baking sheet.
  6. Bake for 30 minutes or until crispy, turning halfway.
  7. When other half is thoroughly cooked, put on a bowl. Serve and enjoy.

Grilled Eggplant

Grilled Eggplant

Have you tried grilling veggies? Well, maybe it’s time for you to know that Eggplant is also one of those healthy vegetables which suit the process of grill cooking. Basic grilled eggplant is a simple side dish that lets the vegetable’s flavor pops out. This dish is also perfect for the Phase 2 of the Fast Metabolism Diet Program, perfect for those who want a low glycemic meat.

Ingredients:

  • 1 large globe eggplant (about 1 lb.), trimmed and cut into 1/2-inch-thick rounds
  • 3 Tbs. extra-virgin olive oil; more as needed
  • Kosher salt

Instructions:

  1. Prepare a medium-high charcoal or gas grill fire.
  2. Apply olive oil on both sides of the eggplants slices. Season with a reasonable amount of salt.
  3. A gas grill should be used with a cover on it and a charcoal grill without a cover. Grill the eggplant until golden brown-colored marks can be seen on one side or over 3 to 4 minutes of grilling.
  4. Grill the other side of the vegetable until tender marks appear or 3 to 4 minutes of grilling. The inner would be grayish and soft rather than white and hard.
  5. Serve warm or cool it down. Serve and enjoy!

Slow Cooker Steel Cut Vanilla Oatmeal

Slow Cooker Steel Cut Vanilla Oatmeal

This recipe is best made during the night time or before you go to bed. Waking up with a rich nutrient, and at the same time, a taste bud favorite steel cut oatmeal for breakfast, which is totally a must have for you in the Phase 1 Fast Metabolism diet.

 

Ingredients:

  • 2 cups organic steel cut oats
  • 8 cups water
  • 2 cups rice milk
  • 1/3 cup stevia or Birch xylitol
  • 1/2 tsp. Kosher salt
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon

Directions:

  1. In a slow cooker, cook the steel cut oats submerged with 8 cups of water for about 7-8 hours.
  2. Sprinkle salt and stevia or Birch xylitol.
  3. Accentuate flavor with vanilla extract and ground cinnamon.
  4. Freeze it overnight. If you are cooking during the day, no need to put in the freezer.
  5. Let it defrost before eating.
  6. To add a creamy texture, rice milk is a suitable addition.

Quinoa Berry Bowl

Quinoa Berry Bowl

Having problems with cereal breakfast that does not satisfy you and leave your stomach bloated? Then this recipe is for you. Quinoa Berry Bowl is good for someone who is trying to achieve a high protein diet, healthy fat, and fiber in the Phase 1 of the Fast Metabolism Diet Program. This dish is particularly very convenient for individuals who need to wake up early for work and other important activities since it is easy to prepare and doesn’t consume much of your time.

INGREDIENTS:

  • 1 cup (175 to 250 mL) cooked quinoa
  • ½ cup (125 mL) strawberries, chopped
  • ¾ cup (175 mL) rice milk

DIRECTIONS:

  1. In a bowl of any size, mix the cooked quinoa and berries and stir.
  2. Pour the milk on top of the mixture. Serve and enjoy.

Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa

A meal that is easy to prepare and cook, Grilled Salmon with Avocado Salsa is also rich in protein which has a  salsa just spot on that will surely satisfy your taste buds. This Phase 3 recipe is good for all occasions and for every meal of the day with your family and friends.

Ingredients

  • 2 lbs salmon, cut into 4 pieces
  • 1 tbs olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1 tsp black pepper
  • For the Avocado salsa:
  • 1 avocado, sliced
  • 1/2 small red onion, sliced
  • Juice from 2 limes
  • 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
  • Salt to taste

Instructions

  1. On a small bowl, mix together the salt, chili powder, cumin, paprika, onion and black pepper. With olive oil, massage the mixture on the salmon fillets to taste.
  2. Let sit and cool it for at least 30 minutes.
  3. Heat up the grill.
  4. Mix together the avocado, onion, cilantro, lime juice, and salt in a small bowl until ready enough to be added.
  5. Grill the salmon fillets for about 5 minutes or until cooked thoroughly
  6. Furnish with the avocado. Serve and enjoy!

 

Mushroom and Chicken Soup

Mushroom and Chicken Soup

A chicken and mushroom soup recipe that is healthy and flavorful. This meal is cranked up with high healthy –fat ingredients that help your body unleash your hormones. A perfect appetizer for those who are in their 3rd Phase of the Fast Metabolism Diet program. With its unique flavor and savory taste, this meal will surely fill you while still maintaining that good body shape.

Ingredients:

  • 1/2 cup wild black rice, cooked
  • 1/2 pound chicken breast, shredded
  • 2 tablespoon olive oil
  • 10 ounces sliced mushrooms
  • 1/2 cup yellow onions, diced
  • 1/2 red pepper, diced
  • 1 carrot, diced
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme
  • 1-quart chicken broth
  • Salt and pepper
  • Fresh parsley, garnish

Instructions:

  1. Cook the chicken, and let it simmer for 15 minutes until completely cooked.
  2. Shred the chicken into medium-sized strands and let seat.
  3. In a large pot, add all 10 ounces of mushrooms and drizzle with olive oil.
  4. Add a big pinch of salt for its seasoning and let it cook for about 6-8 minutes over medium-high heat until it starts to get a brown color and releases its moisture.
  5. After the mushrooms have seared, add the red pepper, onion, and carrot and let it cook until the vegetables are soft.
  6. To finish the soup, add the garlic and thyme and then stir to blend it well.
  7. Add the stock, the shredded chicken, and the cooked wild rice.
  8. Season the whole meal with salt and pepper. Serve and enjoy!

Shrimp with Artichokes and Tomatoes

Shrimp with Artichokes and Tomatoes

If you love seafood, then this healthy and delicious recipe would be perfect for both fancy or simple dinner or lunch. Mixed with the healthy bits of artichokes and tomatoes, the recipe is perfect for Phase 3 exercises. Combined with wild rice and a delicious shrimp, the food will not only satisfy you but it will also give you the benefit of a healthy stomach.

Ingredients:

  • 2 cups wild rice, uncooked
  • 1 can (14.5 oz each) Tomato
  • 1 can (14 oz each) quartered artichoke hearts in water, drained
  • 1 pound medium peeled and deveined shrimp with tail, thawed if frozen
  • 1/2 cup sliced green onions
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Lemon wedges, optional

Instructions:

  1. First, cook the wild rice or under the directions stated on the packaging. For the meantime, put the undrained tomatoes and artichokes in a 10-inch skillet and mix and cook it over medium-high heat for 4 to 5 minutes or just until it boils.
  2. Add the shrimps; cook for 2 to 3 minutes or wait until it turns pink, stir it frequently. Put and stir the remaining ingredients, except lemon. For the best way in serving, put it over rice with a squeeze of lemon juice.

 

Berry and avocado smoothie

Berry and Avocado Smoothie

During the summer season, we cannot help but crave with that cold and refreshing drink that will quench our thirst after a day’s exercise or after getting out of the beach water while basking under the scorching heat of the sun. Berry and Avocado Smoothie is a good treat for you which you can share with your friends and family. This smoothie is made for those who are already at Phase 3 of the Fast Metabolism Diet Program and will prove that breaks should not necessarily be boring and bland.

Ingredients:

  • 1 Avocado From Mexico halved, pitted and peeled
  • 2 cups frozen mixed berries not thawed
  • 2 cups cranberry fruit juice

Instructions:

  • In a blender jar, combine avocado, frozen berries, and juice; whirl until smooth.
  • Serve.

 

Pressure-cooked Barbacoa Beef

pressure-cooked barbacoa beef

An easy-to-make Barbacoa Beef Phase 3 Recipe with a squeeze of lime nails it. For tough cuts of meat, the pressure cooker makes it easy enough for anyone to prepare this recipe as it seals the flavors of spices and tenderizes the meat faster. 

INGREDIENTS:

  • 2 ½ pounds of chuck or round bottom roast (trimmed of excess fat)
  • 1 cup of beef broth
  • 1 medium onion (see notes)
  • 3 tbsp of apple cider vinegar
  • ¼ cup of lime juice
  • 1 tbsp of tomato paste
  • 6 cloves of garlic
  • 2-4 chipotle of peppers
  • 1 tbsp of olive oil
  • 4 tsp of ground cumin
  • 1 tbsp of dried oregano
  • ½ tsp of ground cloves
  • 2 bay leaves
  • sea salt and pepper

DIRECTIONS:

  1. Blend altogether the beef broth, tomato paste, onion, vinegar, cloves, lime juice, garlic, chipotle peppers, cumin, and oregano until the mixture becomes smooth.
  2. Cut the chuck or round bottom into 3 to 4 pieces and sprinkle a pinch of salt and pepper on all sides.
  3. Heat half of the olive oil in a pressure cooker. In two batches, sear the meat for about 7 to 8 minutes. Add all the beef in the pressure cooker with the blended mixture of sauce and bay leaves. Cover the pressure cooker and let it cook for about 60 up to 70 minutes depending upon the thickness of the meat.
  4. Allow the pressure to release naturally or turn to the ‘vent’ setting to do this quickly. Allow it to vent thoroughly before removing the lid.
  5. Discard the bay leaves.
  6. Shred the beef using two forks then add it in the juice. Cover and let the beef immerse in the juice for about 10 minutes or so.
  7. Serve and enjoy!

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