Image 8 of 24 from gallery of Ripple House / FMD Architects. Photograph by Peter Bennetts

Craving a classic Italian dish on The Fast Metabolism Diet? No problem! I'm going to show you how to make this delicious Phase 1 Spaghetti and Meat Sauce dinner. This would also work in Phase 3, but you would have to add a healthy fat somewhere. I am not really a measurement kind of gal when I cook, so I don't have exact amounts, but this meal could easily feed up to 4 people. Ingredients: Brown Rice Spaghetti or Fusilli Organic ground beef, turkey, or bison 1 can of organic tomato sauce 1/2 onion 1-2 tsp basil 1-2 tsp oregano 1-2 cloves garlic (I like a lot of garlic) Salt/Pepper to taste Optional Spaghetti Squash (This would be an excellent addition to add more veggies) 1/4 cup Olive oil (If on Phase 3) Directions: Start by chopping the onion. Using a small sauce pan, saute the onion for about 5-10 minutes. Add the tomato sauce, garlic, basil, oregano, salt and pepper. If you are on Phase 3, add the olive oil in the sauce. Mix everything together well and let simmer together to get all the flavors mixed. Next, brown the beef and cook the pasta. If you are adding spaghetti squash, you will want to cook it before hand. Here is a post I did on cooking spaghetti squash if it is new to you. When the beef is browned, pour it into the sauce and mix together. Pour meat sauce over the pasta and top with a dash of basil. I love love LOVED this dish! It fit the requirements for dinner Phase 1 with a grain, vegetable, and protein. It seriously didn't taste any different from when I used to make spaghetti with Prego and regular pasta. In fact, I think it was better since everything was so fresh and I know what all the ingredients were. I have made this with brown rice spaghetti and brown rice fusilli. I liked them both, but the fusilli was a little easier to eat and held the sauce a little better. Here is a picture of the fusilli and the meat was not mixed in with the sauce. This would be a yummy casserole if you were going to cook for a bigger group.

Hello and Happy New Year! My New Year’s resolution is all about getting healthier. After doing some research and reading, I decided to try the 28 day Fast Metabolism Diet by Haylie Pomroy. It’s medically sound, and many people have gotten off major medications and lost weight just by healing their metabolism on this diet. […]

Image 12 of 27 from gallery of Coopworth House / FMD Architects. Photograph by Dianna Snape

Recipe Ingredients: - 2 cups pears - 2 cups Naturally Sweet Xylitol - 2 tablespoons lemon juice Directions: 1. Peel and dice pears. 2. Combine Naturally Sweet Xylitol, lemon juice and pears in a saucepan on stove top; simmer on low for about 15 minutes until juice comes out. 3. Simmer an additional 10- 15 minutes until reduced (making sure the jam does not stick to the pan). The longer the j...

Moist and delicious with a hint of cinnamon. Perfect for phase 3 breakfast with some cashew butter! Zucchini Bread 1 1/2 cups sprouted wheat flour 3/4 tsp salt 1 tsp baking powder 1/2 tsp cream of tartar 1/2 tsp nutmeg 1 tsp cinnamon 1 tsp baking soda 1 1/2 cups xylitol 1/2 cup olive oil 2 eggs 3 T water 1 cup grated zucchini 1 tsp lemon juice Preheat oven to 350 In large bowl, combine eggs, oil, xylitol, water, zucchini, lemon juice. In a medium sized bowl, mix remaining dry ingredients. Add dry to wet and stir just until moist and combined. Do not over mix. Pour into silicone baking loaf pan, or other loaf pan that has been brushed with oil. Bake 35-45 minutes, until toothpick comes out clean. Test at 30 minutes. Baking time depends on the size of your pan. For P1 modification, use 2 egg whites instead of whole egg, and replace oil with oat milk in the same amount. I also throw in a bit more zucchini.

I have been on a mission to make FMD sourdough bread for a while now. I started my starter, but I ran out of sprouted wheat flour. I got more flour, then had the starter in too warm of a spot so it molded. Then I tried again and forgot about it, because, life. Again, it molded. So I tried yet AGAIN, with a promise to myself that I would be diligent and mindful, because I want this to work! The starter takes about 7-14 days to be ready, but longer is better. You do need to be diligent. Set a calendar reminder on your phone. Sprouted wheat flour is more finicky than white flour. White flour will wait a few days for you to pay attention to it, whereas sprouted wheat demands your attention and love and care much more frequently. It is fickle and will turn bad on you the moment it thinks you have abandoned it. But love it, name it, talk to it. Nurture it. And it will love you back. You can search the internet for starters and how to do them. You will find many posts about precise measurements, or weights and exact timing (as in the all the times are listed as a schedule) but I am not that type of baker. If I had my dream job of a boulangerie in Paris, making croissants, and pastries, I would be that precise. Alas, I am a home baker in middle TN and I am more loose and free. This bread is not a traditional sourdough bread because I use a bit of yeast and the egg whites. Sprouted Wheat Flour is tricky to work with sometimes. This bread has a nice tang to it. It is super moist, stays fresh longer, and the flavor gets stronger as time goes on. And it is easy to make- once your starter is ready. While you can use my flour mixes to make the bread, the starter needs to be made with sprouted wheat flour. I have not tried any gluten free flours to make starter. I did attempt to use my mix to make the starter, and it molded very quickly. Some basics about starters- do not use any metal in the mixing, measuring, storing use filtered water, or bottled water. Keep chlorine away from this keep in a warm spot- the top of the fridge is perfect. Anything warmer and you need to attend more frequently. Anything colder and it will take longer to grow do not cover tightly. You are capturing wild yeast so you need some air flow. set a daily reminder on your phone to feed it Once your starter is ready, you can keep it in the fridge and feed it less often- every few days. You can also dry a starter- spread on silicone mat and let dry. Break into flakes, store in airtight container. When you are ready to bake, a couple of days in advance, add some water, fresh flour, and feed it a couple of times a day until baking day. Here is what you need for the starter Quart glass jar or equivalent Plastic measuring cups Plastic stirring devices Metal ring for the jar (it does not touch the starter) or rubber band Coffee filter, scrap of clean muslin or thin dish towel Filtered water or spring water Sprouted wheat flour, or spelt **note: if your starter ever gets mold on it, you can either pour off the liquid and keep what is on the bottom of the jar. You will want to feed this 2x 12 hours apart before using to bake with** First day: 1/4 cup filtered/spring water 1/4 cup sprouted wheat flour Put into jar, stir well. Cover with cloth or filter and hold it down with metal ring or rubber band. Place jar on top of fridge or on counter in draft free area. Second day: Stir the starter. Discard half. You can compost this. I will have recipes later for using the discard. Add 2T flour, and 2T water. Stir, cover. put it on top of fridge. Third day through day 7-ish: Repeat day 2- discarding half and adding water and flour, in equal amounts. If the jar starts to get crusty, transfer to clean jar. Day 8- or day before baking day: If the starter starts to smell yeasty, you are good to go ahead. If not, continue to feed daily as above. You should see bubbles in your starter 6-12 hours after feeding it and it should have doubled in size. I keep a rubber band on the jar to mark the level after feeding so I can see how far it rises. When you are done baking, if you have left over starter, feed it, put in fridge. You can feed 1 tablespoon of starter with 1 tablespoon of flour and water to keep from discarding so much. The feeding before baking day, feed with at least 1/4 cup flour and 1/4 cup water. Every few days, feed it again with equal parts of water and flour after a discard of half. Here is my video on making the bread https://youtu.be/d6CoSVPlEjs To make the bread- Use this recipe Sprouted Wheat Bread and make the following adjustments: Use 1 tsp yeast (omit if your starter is super strong) Add 1 1/2 cups of starter to the water and yeast. Add 1/2 cup additional flour to the amount in the recipe. Stir, pour, rise and bake as instructed in the recipe.

Here are 3 “scarily” tasty treats for you and your little monsters this Halloween. Ghostly Meringues Phase 1, 2, 3 | Makes about 32 cookiesPrep time: 30 minutes | Total time: 24 hours Ingredients: 2 fresh egg whites (pasteurized whites will not whip) 1 tsp. fresh lemon juice 1/2 cup birch xylitol Cacao nibs Directions Preheat the oven to 225 degrees, and line two baking sheets with parchment paper. Have a pastry bag with a 1/2-inch tip ready (or you can just use a plastic bag and snip off a little corner). Beat the egg whites and lemon juice with an electric mixer until the whites hold stiff peaks. Beat in the xylitol, a tablespoon at a time. Continue beating until the xylitol is fully dissolved (when you rub a bit of the meringue between your fingers, you shouldn’t feel any xylitol crystals), and the meringue is very stiff and glossy. Transfer the meringue to the pastry bag or plastic bag. Holding the bag perpendicular to the baking sheet, pipe mounds about 2 inches high. Add cacao nib eyes and mouths to your ghosts. Bake for 2 hours, then turn the oven off and leave the meringues in the warm oven overnight. If they’re still sticky in the morning, leave them in the oven (or in another dry place) until they are dry. Oatmeal Pumpkin Cookies Phase 3 | Makes 24 cookiesPrep time: 10 minutes | Total time: 25 minutes 3 cookies = a 1/2 grain and a healthy fat Ingredients 1 cup old-fashioned oats 1/4 cup coconut flour 1/4 cup unsweetened shredded coconut 1/3 cup birch xylitol 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon sea salt 2 eggs 3/4 cup organic canned pumpkin 1/2 cup raw almond butter 1/2 cup raw walnuts, chopped Directions Preheat oven to 350 Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, combine the oats, coconut flour, shredded coconut, xylitol, baking powder, cinnamon, nutmeg, ginger and salt. Set aside. In a separate bowl, lightly beat the eggs. Whisk in the pumpkin and almond butter until well-combined. Pour over the oat mixture and stir gently with a wooden spoon. Fold in the chopped walnuts. Working with 2 tablespoons at a time (a small ice cream scoop works great for even-sized cookies), scoop batter onto the lined baking sheet, pressing them down lightly with your fingers. Bake at 350 F for 15 minutes or until golden brown. Cool on a wire rack. Savory Pumpkin Soufflés Phase 3 | Serves 4Prep time: 20 minutes | Total time: 40 minutes Ingredients Raw coconut oil 1/2 cup onion, chopped 1 tablespoon olive oil 1/2 teaspoon dried sage 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1 tablespoon arrowroot 1/2 cup almond or coconut milk 1 cup mashed or canned pumpkin 3 eggs, separated Directions Preheat the oven to 375 degrees. Coat the inside of four 1-cup ramekins with coconut oil and set aside. In a medium saucepan, sauté the onion in olive oil over medium heat until it is translucent, about 4 minutes. Remove from the heat, add the sage, salt, pepper, and arrowroot and mix well. Stir in the milk and pumpkin. Return the pan to the heat and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove the pan from the heat and let the mixture cool for just a few minutes. Add the egg yolks one at a time, stirring well after each addition. In a separate clean bowl, beat the egg whites until they are stiff. Fold 1/3 of the egg whites into the pumpkin mixture, and then fold in the remaining egg whites. Spoon the mixture into the prepared ramekins. Bake for 20 minutes, or until the soufflés are puffed and their middles are set. Serve immediately.

Phase 3 | Serves 4 | Prep time: 20 minutes | Total time: 50 minutes Ingredients 2 sweet potatoes 2 tablespoons coconut oil 1 pound nitrate-free turkey breakfast sausage 1/2 cup chopped shallot 1 tablespoon fresh sage, chopped 1/2 teaspoon paprika 4 cups Tuscan kale, ribs removed and thinly sliced 2 cups cooked quinoa Sea salt and coarsely ground black pepper, to taste Directions Preheat the oven to 400 degrees. Scrub the sweet potatoes, and pierce them a few times with a knife or fork. Place them on the oven rack with a cookie sheet on the rack below them to catch any drips. Roast for about 45 minutes or until soft and tender. Cool almost completely, and chop into small bites. While the sweet potatoes are roasting, heat a skillet over medium heat and add the coconut oil. Saute the sausage with the shallots, sage, and paprika just until the sausage is no longer pink, crumbling the sausage with a spoon. Stir in the kale, cover and cook until the kale starts to wilt about 3 minutes. Toss the sweet potatoes and quinoa together with the kale mixture, and season with salt and pepper. Cook together in the skillet for about a minute and serve warm. Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!

Not sure what to eat on Phase 1? Here’s a day in Phase 1, complete with your breakfast, snacks, lunch, and dinner. In this phase, we focus on targeting the adrenals and soothing psychological stress. We really want to flood the body with nutrients that stimulate digestion and the metabolism. I suggest planning out your meals like this for the week, making your 28 days on the Fast Metabolism Diet a breeze! Breakfast – (Grain, Fruit) Cinnamon-Apple Pancakes Serves 4 Ingredients 1 cup Fast Metabolism Baking Mix 1/4 teaspoon cinnamon 4 large egg whites 1/2 cup peeled, finely diced apple Directions In a bowl, stir together the baking mix and cinnamon. In a separate bowl, whip the egg whites with an electric mixer until soft peaks form, 2 to 3 minutes. Gently fold in the dry ingredients, then fold in the diced apple. In a hot non-stick skillet, drop about 1/3 cup of the batter, and smooth out to make eight 3-inch pancakes. Cook until small bubbles appear and the underside of the pancake is a light golden brown. Flip and cook for a minute more. Serve with Quick Apple Compote. Quick Apple Compote Serves 4 Ingredients 3 1/2 apples, peeled, cored, and chopped 3 tablespoons water 3/4 teaspoon arrowroot powder 15 drops cinnamon stevia, or to taste Directions Place all ingredients in a microwave-safe bowl and cover with plastic wrap (leave a small vent). Microwave on high 2 minutes or until the apples are tender.Portion: 4 pancakes plus 1 serving of apple compote equals a Phase 1 grain and a Phase 1 fruit portion. Snack – (Fruit) Grilled Stone Fruits with Balsamic and Black Pepper Syrup Serves 6 | Prep time: 10 minutes | Total time: 10 minutes Ingredients 6 pieces stone fruit (apricots or peaches), cut around the pit and separate in half 1/2 cup balsamic vinegar 1 small, peeled chunk ginger root, 1/2-inch 1/4 teaspoon coarse black pepper Stevia (20 to 25 drops, or to taste) Directions Heat a grill or grill pan to high. Grill the fruit cut side down for about 3 to 5 minutes, until warmed through and evenly marked. Heat the remaining ingredients in a small pot over medium-high heat (or on the grill next to the fruit). When the sauce reduces, it will become syrup-like in no time — less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk. Sweeten with stevia to taste. Arrange the fruit on a platter and drizzle liberally with the glaze. Lunch – (Grain, Protein, Fruit, Veggie) White Bean Wrap Serves 4 | Prep time: 10 minutes | Total time: 10 minutes Ingredients 2 cups canned cannellini beans, drained 2 small tomatoes, diced 1/2 cucumber, diced 3 or 4 fresh basil leaves, finely chopped 1 clove garlic, minced 1 lemon, juiced Sea salt and pepper to taste 4 brown rice, spelt or sprouted grain tortillas Directions Place half of the beans in a medium bowl; mash gently with a potato masher or the back of a fork. Stir in the remaining whole beans, tomatoes, cucumbers, basil, garlic, lemon juice, salt, and pepper. Spread the mixture on the tortillas and roll up. Serve with additional veggies and your favorite Phase 1 fruit. Snack – (Fruit) Frozen Fruit Kebabs Serves 4 | Prep Time: 2 minutes | Total Time: 3 hours Ingredients 4 cups mixed fruit: Strawberries, blueberries, blackberries, pineapple, kiwi Directions Thread fruit onto wooden skewers. Place on a plate or tray, cover with plastic wrap and freeze until ready to serve (the fruit will be completely frozen in about 3 hours). Dinner – (Grain, Protein, Veggie) Chicken Sausage with Brown Rice Fusilli Serves 4 | Prep time: 10 minutes | Total time: 10 minutes Ingredients: 2 cups brown rice fusilli 16 ounces chicken sausage 2 cups cubed zucchini 1 cup broccoli florets 1/4 cup minced red onion 1 tablespoon crushed garlic 1/4 teaspoon sea salt 1/8 teaspoon black pepper Directions: Prepare the pasta according to package directions, being careful to not overcook the pasta. When the pasta is done, strain and rinse it. Set aside. Cut the chicken sausage into 1-inch pieces. Preheat a large nonstick skillet. Add 1 tablespoon of water and stir in the sausage, onion, and garlic. Cook on medium heat until lightly browned. Incorporate the zucchini, broccoli, salt, and pepper, and cook until vegetables are crisp-tender, about 3–5 minutes. Add the pasta to the skillet and toss until warmed through. Serve immediately. Enjoy this with a small dinner salad.

Spices like cinnamon, ginger, and nutmeg–which you find in this delicious recipe–are so great for digestion and contain anti-inflammatory properties. Don't forget that you can add as much delicious spice as you want to customize this recipe to your tastes! Phase 1 | Serves 2Prep time: 10 minutes | Total time: 30 minutes INGREDIENTS 1 small sweet potato, peeled and cut into small cubes 2 tablespoons rice milk 10 drops of liquid stevia, or to taste 1/4 teaspoon baking soda 1/2 teaspoon cinnamon Dash of ginger Dash of nutmeg Dash of sea salt 2 large egg whites DIRECTIONS Place the sweet potato in a bowl with 2 tablespoons of water, cover with plastic wrap (leaving a small vent hole), and cook in the microwave for about 5 minutes, until the potato is very soft (you could steam the sweet potato in a pot on the stove, if you prefer). Mash the sweet potato well with a fork. Add the rice milk, stevia, baking soda, spices, and salt and mash until smooth. In a bowl, whisk the eggs (or beat them with an electric mixer) until frothy. Fold the egg whites into the sweet potato mixture. Heat a nonstick skillet over low heat. Drop batter by spoonfuls into the skillet, making a pancake shape. Cook until browned on both sides, and serve.

Not sure what to eat on Phase 1? Here’s a day in Phase 1, complete with your breakfast, snacks, lunch, and dinner. In this phase, we focus on targeting the adrenals and soothing psychological stress. We really want to flood the body with nutrients that stimulate digestion and the metabolism. I suggest planning out your meals like this for the week, making your 28 days on the Fast Metabolism Diet a breeze! Breakfast – (Grain, Fruit) Cinnamon-Apple Pancakes Serves 4 Ingredients 1 cup Fast Metabolism Baking Mix 1/4 teaspoon cinnamon 4 large egg whites 1/2 cup peeled, finely diced apple Directions In a bowl, stir together the baking mix and cinnamon. In a separate bowl, whip the egg whites with an electric mixer until soft peaks form, 2 to 3 minutes. Gently fold in the dry ingredients, then fold in the diced apple. In a hot non-stick skillet, drop about 1/3 cup of the batter, and smooth out to make eight 3-inch pancakes. Cook until small bubbles appear and the underside of the pancake is a light golden brown. Flip and cook for a minute more. Serve with Quick Apple Compote. Quick Apple Compote Serves 4 Ingredients 3 1/2 apples, peeled, cored, and chopped 3 tablespoons water 3/4 teaspoon arrowroot powder 15 drops cinnamon stevia, or to taste Directions Place all ingredients in a microwave-safe bowl and cover with plastic wrap (leave a small vent). Microwave on high 2 minutes or until the apples are tender.Portion: 4 pancakes plus 1 serving of apple compote equals a Phase 1 grain and a Phase 1 fruit portion. Snack – (Fruit) Grilled Stone Fruits with Balsamic and Black Pepper Syrup Serves 6 | Prep time: 10 minutes | Total time: 10 minutes Ingredients 6 pieces stone fruit (apricots or peaches), cut around the pit and separate in half 1/2 cup balsamic vinegar 1 small, peeled chunk ginger root, 1/2-inch 1/4 teaspoon coarse black pepper Stevia (20 to 25 drops, or to taste) Directions Heat a grill or grill pan to high. Grill the fruit cut side down for about 3 to 5 minutes, until warmed through and evenly marked. Heat the remaining ingredients in a small pot over medium-high heat (or on the grill next to the fruit). When the sauce reduces, it will become syrup-like in no time — less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk. Sweeten with stevia to taste. Arrange the fruit on a platter and drizzle liberally with the glaze. Lunch – (Grain, Protein, Fruit, Veggie) White Bean Wrap Serves 4 | Prep time: 10 minutes | Total time: 10 minutes Ingredients 2 cups canned cannellini beans, drained 2 small tomatoes, diced 1/2 cucumber, diced 3 or 4 fresh basil leaves, finely chopped 1 clove garlic, minced 1 lemon, juiced Sea salt and pepper to taste 4 brown rice, spelt or sprouted grain tortillas Directions Place half of the beans in a medium bowl; mash gently with a potato masher or the back of a fork. Stir in the remaining whole beans, tomatoes, cucumbers, basil, garlic, lemon juice, salt, and pepper. Spread the mixture on the tortillas and roll up. Serve with additional veggies and your favorite Phase 1 fruit. Snack – (Fruit) Frozen Fruit Kebabs Serves 4 | Prep Time: 2 minutes | Total Time: 3 hours Ingredients 4 cups mixed fruit: Strawberries, blueberries, blackberries, pineapple, kiwi Directions Thread fruit onto wooden skewers. Place on a plate or tray, cover with plastic wrap and freeze until ready to serve (the fruit will be completely frozen in about 3 hours). Dinner – (Grain, Protein, Veggie) Chicken Sausage with Brown Rice Fusilli Serves 4 | Prep time: 10 minutes | Total time: 10 minutes Ingredients: 2 cups brown rice fusilli 16 ounces chicken sausage 2 cups cubed zucchini 1 cup broccoli florets 1/4 cup minced red onion 1 tablespoon crushed garlic 1/4 teaspoon sea salt 1/8 teaspoon black pepper Directions: Prepare the pasta according to package directions, being careful to not overcook the pasta. When the pasta is done, strain and rinse it. Set aside. Cut the chicken sausage into 1-inch pieces. Preheat a large nonstick skillet. Add 1 tablespoon of water and stir in the sausage, onion, and garlic. Cook on medium heat until lightly browned. Incorporate the zucchini, broccoli, salt, and pepper, and cook until vegetables are crisp-tender, about 3–5 minutes. Add the pasta to the skillet and toss until warmed through. Serve immediately. Enjoy this with a small dinner salad.

Phase 1 and Phase 3 | Makes 16 browniesPrep time: 15 minutes | Total time: 30 minutes Ingredients 2 large whole eggs (Phase 3) or 4 egg whites (for Phase 1) ¼ cup raw cacao powder ½ cup xylitol 2 teaspoon vanilla extract ½ teaspoon baking powder 1 cup Fast Metabolism Baking Mix Directions Preheat oven to 350 degrees F In a medium-sized bowl, whisk eggs together with vanilla, xylitol, and cacao until well blended. In a separate medium-sized bowl, whisk the baking powder into the Baking Mix. Add the dry ingredients to the egg mixture and stir until blended. Spoon into an 8” x 8” nonstick baking pan (or line a pan with parchment paper). Bake 14-16 minutes. Check with a toothpick for doneness. Cut into 2” x 2” squares. For Phase 1, 8 brownies is a grain portion. For Phase 3, 4 brownies are a grain portion.

In this post, I will share five soup recipes you can use during your modified fast. They are inspired by the Prolon kit. I took the same ingredients and tried

Learn how to make quinoa crispies at home! Great for adding on top of granola, stirring into cereal, using on top of salads and so much more!

Built by FMD Architects in Melbourne, Australia with date 2013. Images by Peter Bennetts. The site is a single storey terrace on a small 5m wide block in the inner city of Melbourne. The brief was to create ...

The hottest pin of them all. This FMD pin sold out within 2 weeks! This is edition 2. - Formosan Mountain Dog or Taiwan Dog - 1.5 inches tall - cloisonne enamel pin - Gold plated metal, black and white. - 2 rubber clutches on the back - attached to a 2018 YEAR OF THE DOG backing card, in resealable plastic sleeve Design © Lili Chin. There are more dog breeds in this pin series. Check them out at: https://www.etsy.com/shop/doggiedrawings?section_id=20952956 See more PINS and BUTTONS at https://www.etsy.com/shop/doggiedrawings?section_id=20952956

The Fast Metabolism Diet helps you reprogram your metabolism and burn calories while still eating the food you love. Read on to know more about how this works.

Completed in 2016 in China. Images by Yinhui Wang. Project is located in Minhang District, Shanghai, China. It's a showroom and management office for the entire industrial office park. We design the...

Prepara en casa este pan de espelta, saludable, sabroso y fácil, con esta receta apta para debutantes en cocina, explicada paso a paso.

Fluffy pancakes perfect for Phase 1 and Phase 3 of the Fast Metabolism Diet. Top these off with berries of your choice for a delicious and hearty breakfast.