A Blog for hcg and low calorie recipes but with high flavor. Taking the typical and turning it into healthy and extraordinary dishes.

Moving along on the Fast Metabolism Diet, and I have to admit one of the things that’s pretty tough is the whole no oil/fat thing for phase 1 and 2. This recipe in the book looked like a winner for my family. It had all the flavors that even my picky daughter would enjoy. But […]

We are now preparing your Phase 2 menu! In Phase 1, we were targeting your adrenals with carbohydrate-rich foods, and fruits high in natural sugar. In Phase 2, we cut those out completely and focus on lean proteins and alkalizing vegetables that will build muscle and stimulate your liver. The more muscle you build, the more food you can consume down the road. Breakfast – (Protein, Veggie) Spinach and Mushroom Scramble Serves 1 | Prep time: 5 minutes | Total time: 10 minutes Ingredients 4 slices turkey bacon, diced 1/2 cup sliced mushrooms 1 1/2 cups chopped spinach 1/4 cup diced onion 2 tablespoons organic vegetable broth Sea salt and black pepper to taste Directions Heat a large skillet over medium heat and when hot, cook the ingredients for about 5 minutes until the onion is soft and the bacon cooked. Serve immediately. *Tip: I love this meal so much that I’ve been known to double the portion, have one for breakfast, and split the second over two Phase 2 snacks (remember, your portions for protein is half the size for snacks). Snack – (Protein) Turkish Roasted Red Pepper Eggs Serves 3 | Prep Time: 15 minutes | Total Time: 35 minutes Ingredients 1 large red bell pepper, stem, and seeds removed ½ teaspoon balsamic vinegar ½ teaspoon ground cumin 1 teaspoon sweet paprika ¼ teaspoon freshly ground black pepper Pinch cayenne pepper ¼ teaspoon sea salt 6 hard-boiled eggs, halved, yolks removed Minced fresh parsley Directions Preheat the broiler to high. Cut the red pepper lengthwise into quarters. Place them skin-side-up on a foil-lined baking sheet. Broil for 8 to 10 minutes, checking often, until the skins are completely blistered and mostly blackened. Remove the baking sheet from the oven, fold the aluminum foil around the peppers to seal tightly, and let the peppers steam for 20 minutes. When they’re cool enough to handle, slip the skins off of the peppers and place themin a food processor with the balsamic vinegar, spices, and salt. Pulse until everything issmooth. Taste and adjust the seasonings if needed. Stuff the filling into the egg white halves, sprinkle with minced fresh parsley, and serve. Lunch – (Protein, Veggie) Steak Stir-Fry Serves 2 | Prep time: 10 minutes | Total time: 10 minutes Instructions: 2 packs shirataki rice 8 ounces strip steak, thinly sliced across the grain 2 teaspoons grated ginger 1 teaspoon minced garlic 1 teaspoon arrowroot 1/4 teaspoon crushed red pepper flakes 1 red bell pepper, cut into strips 10 asparagus stalks, tough ends trimmed, cut into bite-size pieces 3 tablespoons chicken or beef broth 1 tablespoon tamari Directions: Prepare the shirataki rice according to the package instructions, and cover to keep warm. Combine the steak with the ginger, garlic, arrowroot, and crushed red pepper flakes. Stir-fry over medium-high heat in a nonstick skillet, just until the steak is no longer pink outside (about 1 to 1 1/2 minutes). Scrape the contents of the skillet into a bowl, and set aside. Add the red bell pepper and asparagus to the skillet, and stir-fry 1 minute. Stir in the broth, tamari, and beef (with any accumulated juices), and stir-fry 30 seconds so the sauce can thicken. Serve immediately over shirataki rice. Snack – (Protein) Lettuce Wraps with Smoked Salmon Serves 4 as a snack | Prep time: 10 minutes | Total time: 40 minutes Ingredients 1 large cucumber 1/3 cup thinly sliced shallots 2 thinly sliced jalapeños, red or green 2 tablespoons fresh lime juice 1 tablespoon tamari 12 ounces nitrate-free smoked salmon fillets, broken into bite-size pieces Bibb or romaine lettuce leaves, for wrapping 2/3 cup whole fresh mint leaves 2/3 cup small whole fresh basil leaves Directions Using a vegetable peeler, shave the cucumber lengthwise into thin ribbons. Place them in a large bowl with the shallots, jalapenos, lime juice, and tamari. Let marinate 30 minutes at room temperature. Add the smoked salmon to the cucumber mixture and toss to blend. Scoop the mixture into lettuce leaves and top with mint and basil. Dinner – (Protein, Veggie) Slow-Cooker Pork Roast with Pepperoncini Serves 8 | Prep time: 10 minutes | Cook time: 6-8 hours on low Ingredients 2 pounds boneless pork roast 1 cup minced pepperoncini peppers 1 cup pepperoncini juice 1 tsp, black pepper ½ tsp. sea salt ¼ tsp. dried oregano ¼ tsp. dried basil 1/8 tsp. dried rosemary 1/8 tsp. dry mustard, such as Colemans 6 cups chopped broccoli, spinach, or asparagus Directions Place all the ingredients except the vegetables in a slow cooker. Simmer on low for 6 to 8 hours or on high for 4 to 5 hours. Serve with the steamed broccoli, spinach, or asparagus.

If you are doing the Fast Metabolism Diet program, it is no secret that Phase 2 is KILLER. Eating nothing but protein and veggies can leave...

Yum. So I got the basic recipe for these meatballs from the FMD blog here . I was looking for a Phase 2-friendly meal that wouldn't leave me feeling unsatisfied. As a reminder, Phase 2 of the Fast Metabolism diet is very low-carb and low-fat. So lots of meat and veggies. But tomatoes and tomato sauce are technically not allowed in Phase 2, however, so this recipe ended up developing into a P1 and P3-friendly dish. This recipe hits all of the right notes- the meatballs satisfy the craving for something that feels fatty, the sauteed zucchini noodles have a bit of sweetness and just a little crunch, and the tomato sauce adds spice and acidity. I'm going to do this in 3 chunks: I'll give the meatball recipe, talk about how to make and cook the zucchini noodles, and then review the quick and versatile tomato sauce. Chunk 1: Meatballs. I unfortunately failed in picture-taking on the process, but will add some the next time I make these (which I am sure will be soon) You need 1 1/2 lb. of meat in total. The original recipe recommended 1/2 lb. lean ground turkey and 1 lb. lean ground beef. I opted for 1/2 lb. lean ground turkey and 1 lb. or ground pork loin. There was a sale... You can really use any combination of meats (based on phase if you're following FMD) that you want. Follow your meat bliss. 4 cups spinach 4 good-size stalks of celery 4 green onions, chopped 1 red bell pepper 1-2 tbsp Sriracha (based on personal spice preferences) 1 tbsp of tamari or Bragg's liquid aminos 1 7-oz. can diced mild green chiles (optional. I didn't add them, but would probably taste great, especially if you got the fire-roasted kind) 1 tsp sea salt (himalayan if you got it), 1/2 - 1 tsp black pepper, again based on taste Preheat your oven to 375 deg F. Put the meat in a large bowl. Then pull out the food processor. If you don't have a food processor, just pull out the good knife and give a rough chop to the spinach. Chop the green onions. Then finely dice the celery and seed and finely dice the bell pepper. You want pieces that are small enough to mesh well with your ground meat and not just pop out of your perfectly formed meatballs. If you do have access to a food processor, just toss each ingredient into the food processor separately. The spinach should only take a few pulses to break it into bite-sized pieces. The celery and bell pepper should also only take a few pulses.You don't want to puree it, you just want small pieces that are easier to incorporate into your meat. You will likely still want to hand-chop the green onions. Add the veggies, sriracha, tamari or Bragg's, S&P, and chiles if you're using them. Get your hands in there and mix everything well until it is all incorporated.This recipe is meat to make 6 meal-sized servings. I found that if I made them just a hair bigger than golf-ball sized, they made exactly 24 meatballs, which = 6 four-meatball servings. Voila. I set mine in a glass 9x13 casserole dish for a perfect fit. They will need to bake for approximately 30 minutes. I took mine out at about 20 minutes and used a turkey baster to pull out some of the excess juice that pooled at the bottom of the pan, as it tends to form that protein reside that can be unappetizing. As they cook, they may look a bit dry, but these meatballs remained remarkably moist. While these meatballs are baking, I would suggest you work on Chunk 2: The Zucchini Noodles (and also start Chunk 3, actually...) A few months back, I purchased a spiralizer on ebay. This has become the best $24.99 I have spent on a kitchen tool in a long time. There are 3 different blades, so you can make 2 widths of "noodles," or more of a butterfly shape (I think of those big plates of butterflied potato chips you can buy at county fairs- it's that kind of shape). You pop a zucchini on the blade, turn the crank, and it's off to the races! Creating zucchini pasta Unless you have a giant zucchini, generally I have found that one zucchini per person is a filling portion. I know, it sounds like a lot. But trust me, it's how much you're gonna eat. Zucchini has a high water content, so in order to get a nice brown on the noodles,you need to get some of the water out. Toss these noodles with a bit of salt, and let them sit on a stack of paper towels for 5-10 minutes. Then grab some more paper towels and press down on the pile, trying to get as much water out of the noodles as you can. Let the noodles drain Now, here is the important part. To keep this low-fat, you want to be able to brown the noodles without using any oil or butter. The best way I have found thus far is to use the right pan. Specfically, I love this sautee pan. (Not sponsored in any way lol). I found this randomly years ago- to be honest, I really liked the red color, and the guy at the kitchen store strongly recommended it. Turns out, this pan allows you to cook things at high heat and get a nice sear/browning- mostly without sticking. I cook the noodles by using just a quick hit of non-stick spray**. Then I get the pan nice and hot- about a medium-high heat. Toss in the noodles and mix them around a bit so they are evenly spread and add any spices you might like. I added a liberal sprinkle of garlic powder here and a touch of salt and pepper. Step back and let them cook for a couple of minutes- you will start to see the noodles brown slightly.*** If you keep cooking them at a that level of heat, you should see increased browning- but they will also become softer. Stop cooking them when they have reached the level of brown and crunch/softness that you prefer. There is no wrong answer here. In this particular recipe, I preferred them a bit crunchier, I felt that heartiness held up best to the tomato sauce. steamy cooking zucchini cooked noodles Onto Chunk 3!! The ideal time to start this would be right when the meatballs go in the oven. While you are cooking out the canned taste and infusing flavor into this sauce, the meatballs and zucchini will be cooking up all happy-like. Chunk 3: Sauce I think there are a number of healthy recipes that can be made tastier and more satisfying with the addition of a good tomato sauce. My favorite tomato sauce is posted here. That can be modified by removing the butter completely. However, for this recipe, I wanted something a bit chunkier **. I was also going for quick and easy. 1 can diced tomatoes with basil and garlic already added 1 small can tomato sauce S&P seasonings as desired (basil, oregano, garlic powder) optional: fresh basil, fresh garlic, chopped onion, a little EVOO Put the diced tomatoes and sauce into a pan. Add a liberal dose of S&P to taste, as well as 1/4- 1/2 tsp of your seasonings. I like a liberal dose of additional basil, dried oregano, and garlic powder. Let it cook down for about 15 minutes- you'll notice it thicken up. About 10 minutes in, taste for seasonings. If it's too bland, punch it up. If you like spice, maybe even toss some red pepper flakes in there. Not quite low-fat options: You can develop some additional flavor by taking a few minutes first to heat some olive oil in your sauce pan and sautee some chopped garlic and diced onions (for this amount of tomato, I would suggest 3 cloves of garlic and 1/2 of a medium onion). Add them to your sauce pan, then toss in the diced tomatoes and tomato sauce. Continue with the recipe as noted above. Note: Regardless of which option you choose, fresh basil is always an excellentaddition :) Plating: Create a layer of zucchini noodles on the plate just as you would with an awesome plate of pasta. Ladle a layer of sauce. Add your meatballs and top with more sauce. Optional bits: more fresh basil and a nice dash of grated parm (unless you're on FMD, of course ;) ). Bon appetit! FMD Footnotes *FMD note: I originally formulated this when I somehow misread a list, thinking tomatoes were a no, but for some reason tomato sauce was ok. It turns out this is actually best for Phases 1 and 3. For Phase 3, you could even sautee the noodles in a little olive oil and use the alternate version of the sauce with garlic and onions that I have noted. Fats! Woo! ** No cooking sprays are allowed on FMD- you can use a spritz of veggie broth instead, that should keep things moist and add some great flavor. However, you may want to lower the heat just in case the lack of a non-stick element causes the noodles to cook too fast and stick to your pan. *** Now for those of you on the FMD, you may want to stop here- I am told that letting veggies caramelize (even without additional fat) may bring out the natural sugars in a way that is not fitting with the plan.

Phase 2 breakfasts are the most time-consuming to prepare and painstaking too. As a result, I usually never have my breakfast within the first 30 minutes of waking up as Haylie stipulated. And its …

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.

Cranking along on the Fast Metabolism Diet-or maybe cranking. I seem to have plateaued for a couple weeks. It doesn’t help that my stress levels at work are through the roof. And my work hours are such that I haven’t exercised the past couple of weeks, either. I was kind of frustrated Friday with the […]

Phase 2 | Serves 6 Prep time: 20 minutes | Total time: 20 minutes, plus chilling time Ingredients 4 cups 1/2-inch pieces fresh rhubarb 1 cup xylitol * 2 tablespoons lemon juice 1/4 teaspoon cinnamon 1 teaspoon vanilla 2 large fresh egg whites 1/8 teaspoon cream of tartar Directions Combine the rhubarb, xylitol, lemon juice, and cinnamon in a heavy large saucepan. Stir over medium heat until the xylitol dissolves. Reduce the heat to medium-low, cover, and simmer until the rhubarb is tender, occasionally stirring about 7 minutes. Stir in the vanilla. Cool the rhubarb mixture at least to room temperature. With an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form. Stir 1/4 of the egg white into the cooled rhubarb mixture, and then gently fold in the remaining egg whites. Spoon into individual serving dishes and chill before serving. * NOTE: Because xylitol is an alcohol sugar, it’s broken down in your lower GI, so too much can cause intestinal discomfort in some people. We recommend trying just a tiny smidgen here and there—a quarter-teaspoon to start and see how you react.

As I was looking for new holiday recipes, I happened upon this one. Cheesecake. Really? Cheesecake on FMD???? I read it over, and totally did not believe it would be good. I read through comments and found most people wanted to make it. Then I got to the reviews from people who had made it. Most were positive. A couple were negative. I decided to try a half batch of the batter to see what is up. I made the necessary changes to make it fit FMD- always a challenge! It was tasty... but eggy to me. So I tried a second time. Cashews are expensive right now and I was not about to waste any! And you know what? This is it! Winner winner, cheesecake dinner. Er, not really dinner, per se, but, you get the idea! I will warn you that this is a 2 day process (or one very long day). You have to soak the cashews for 8 hours, and after the cheesecake is baked, it MUST chill in the fridge over night. I know I am torturing all of my fellow cheesecake lovers out there, but trust me- It IS worth the work and the wait!! Also- don't be put off my the cauliflower- you do not taste it at ALL! This cheesecake is tangy and has a glorious creamy mouth feel. It looks like cheesecake and I would be hard pressed to tell it from a full on real dairy cheesecake! Top it with fruit or leave it plain. Enjoy! Pro Tip: On baking day, I highly suggest that you measure every ingredient out and put into little bowls or cups. Pretend you are on a cooking show. It will really help!! And it will save time. **** Note: I do not have subs for any ingredient, as this is how I made it. I cannot attest to how any substitutions would work out. Cheesecake Phase 3 The Crust 1 ½ cups almond meal ¼ cup coconut oil, melted 2T cashew or almond butter 1 tsp sea salt ¼ cup xylitol ½ tsp ground cinnamon (optional) Mix all the ingredients together, then press into the bottom of a spring form pan. You can also use a deep pie plate, or a shallow casserole dish. Set aside. You can make this on day 1, or day of baking. Filling: 2 cups raw cashew pieces, soaked overnight 1 cup full fat coconut milk from a can 1 ½ cups raw cauliflower, chopped 1 cup xylitol ¼ cup water ¼ tsp baking soda ¾ cup coconut oil, melted 1 tsp sea salt 1T apple cider vinegar 1T pure vanilla extract 4 large eggs Juice of 2 lemons Zest of 1 lemon Zest of half an orange ¼ cup tapioca flour (or arrowroot powder) Day 1- Soak the cashews in filtered water for 8 hours or overnight. Rinse. Combine the water and xylitol in a sauce pan and cook over medium heat just until the xylitol is dissolved. Pour into a jar and cool. Cover and refrigerate until baking day. Grate or chop the cauliflower and add to pan. Add a half cup of water, cover and steam the cauliflower on the stove. Cook until soft and drain. Let the cauliflower cool for a few minutes, until it can be handled safely with your bare hands, and then squeeze it as dry as you possibly can (you could do this by pressing the cauliflower down a fine mesh sieve or wringing it with a tea towel). Put in fridge until baking day. Day 2 -Preheat the oven to 350F Bring 3-4 cups of water to a boil. You will need this for baking the cheesecake. Rinse the cashew pieces under running cold water and add them, along with the coconut milk to the bowl of your food processor, or Vitamix. Process until real smooth and creamy, about 5 minutes for a food processor, just a minute or so for high speed blender. Add reserved cauliflower and resume processing until really smooth again. Add xylitol simple syrup, coconut oil, salt, apple cider vinegar, baking soda and vanilla and then resume processing until well combined, about 30 seconds. Throw in the lemon and orange zest and juice and mix to combine. In a large bowl, whip the eggs until foamy. Add the cashew mixture and using the wire whip, mix very well, until the mixture is silky and smooth. Add arrowroot (or tapioca) and whisk again until smooth. Pour over the reserved crust. If using a spring form pan, place the pan over a piece of aluminum foil and fold it up around the pan. You only need the foil on the bottom for a spring form pan. Cover the top tightly with foil, regardless of the pan. Now place your cake in a rimmed roasting pan, and set on your oven rack. Carefully pour some boiling water into the roasting pan so it goes to about ¼ of the way up the side of the pan. Bake for 15 minutes at 350, then decrease the temperature to 250F and bake for another 90 minutes. Check the cake- if the center is jiggly, continue to bake for 15 minutes at a time until no longer jiggly. Turn off the oven. Leave the cake in the oven, undisturbed, for about 1 hour, or until cool enough to be handled with your bare hands, and then slide it out of the oven. When the “cheesecake” is completely cooled, refrigerate uncovered for at least 6 hours, preferably overnight. Top with your favorite fruit or enjoy plain. The entire cheesecake is approximately 24 standard healthy fat servings.

Haylie Pomroy Fast Metabolism Diet Phase 2 Meal Plan | What I eat in a day during this most challenging part of the diet (for me, at least).

100g lean ground beef 2 C cabbage finely chopped into rice sized (I used a food processor)1 C chicken broth or water1/2 t cumin1/2 - 1 T chili powder2 T minced onion2 clove garlic crush and mincedSalt

Haylie Pomroy Fast Metabolism Diet Phase 2 Meal Plan | What I eat in a day during this most challenging part of the diet (for me, at least).

This mug cake recipe is so simple to make and is an amazing treat on Phase 2. Rich in protein and deliciously chocolatey, this recipe is bound to become one of your favorite snack on The Fast Metabolism Diet. Phase 2 | Serves 1Prep Time: 1 minute | Total Time: 2 minutes INGREDIENTS 1 egg white 1 1/2 tablespoons raw cacao powder 1 1/2 tablespoons birch xylitol 4 drops of vanilla dash of sea salt (optional) DIRECTIONS Add the egg white to mug and whip really well, add in the cacao, xylitol, and vanilla. MICROWAVE for 45 to 60 seconds on 50% power. Top with a dash of sea salt (optional). Note: Mixing all the ingredients in a blender bottle then pouring into a mug works well too. You can also bake this in your oven – 350 degrees for 12-15 minutes. Enjoy!

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. […]

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.

So, this summer has been hard for me and the Fast Metabolism Diet. I seem to have gone on a maintenance phase by default. Hard as I try to pack my own food for parties and travel and client functions, it is just too hard. The cool thing is, I have not gained, I have […]

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. […]

Hard-boiled egg whites are the secret to this non-dairy creamy dressing. This basic dressing works well with all kinds of herbs. Just pick some!

During Phase 3 of the Fast Metabolism Diet, you’ll get to enjoy the delicious whole foods from Phase 1 and Phase 2, but now you’ll be adding healthy fats to every meal. Coconut, avocado, olive oil, raw nuts, and seeds – all of which help you torch old fat right along with the natural dietary fat that’s coming in. The foods you eat in this phase are also rich in inositol and choline, cofactors that metabolize fat and keep it from getting blocked in the liver; they keep all that newly released fat from being reabsorbed. Once you’ve cycled through the three phases, your body’s metabolism is running fast and hot. You’re no longer in starvation mode. Instead, you’re feeling satisfied, and your hormones are happy. You can say goodbye to those old diet myths and keep nurturing your metabolism with real, whole, nourishing foods. Here’s a delicious recipe that can be used for Phase 2 and 3. It’s also easy to adapt for D-Burn: Just use boneless, skinless chicken thighs, and omit the arrowroot. Phase 2 & 3, D-Burn | Serves 8Prep time: 15 minutes | Total time: 3 hours 15 minutes to 6 hours (slow cooker) Ingredients: 2 pounds boneless pork loin roast, lean, all fat trimmed offSea salt and pepper to taste1/2 cup low-sodium chicken broth3/4 cup diced onion2 cans (4.25 ounces each) diced green chiles, sliced into thick rounds10 ounce can diced tomatoes and green chilies (Ro*Tel Mild) (For Phase 2, use an extra can of green chiles instead)2 tablespoons seeded, chopped jalapeño, or more to taste1 tablespoon arrowroot1 tablespoon cumin1/2 teaspoon garlic powderFresh cilantro Directions: Cut the pork into 1 1/2-inch cubes. Season with salt and pepper. Heat a large nonstick skillet over high heat; when hot brown the pork over medium heat on all sides. Add the browned pork to the crockpot. Pour the broth into the skillet and scrape up all browned bits. Add this broth mixture to the crockpot, and stir in the remaining ingredients. Cook on LOW for 6 hours or HIGH for 3 hours (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust salt and pepper to taste if needed. Serve topped with fresh cilantro. Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!

Cookies that are great for snacking on Phase 3 of the Fast Metabolism Diet. These tasty cookies are the perfect source of healthy fats.

I've seen many Loaded Cauliflower recipes float around. This is the one I came up with. 6 C cauliflower florets, steamed or boiled for 8-10 min 8 strips bacon, cooked & crumbled 3 T snipped fresh chiv

Favorite HCG Diet Chili Recipe for Phase 2 from the HCG Diet Gourmet Cookbook Vol 1 Enjoy this Delicious, rich, and meaty HCG Diet Chili Recipe for P2

Every year I personally revisit the Ideal Protein Weight Loss Protocol just to keep things in check. Some people think I’m crazy, but having the knowledge and experience that I do, I see thi…

This is my collection of healthy recipes that are family friendly, tasty, easy and fun! All are SUGAR FREE, I use healthy fats, easy to digest grains and lots of veggies. Most recipes fit into eating plans written by Haylie Pomroy- The Fast Metabolism Diet Plan, Metabolism Revolution, Food Rx Plans and Burn plans. I did not write these plans, I do not own the plans. These are my recipes I use for those plans. Of course, you don't have to be on a plan to eat these yummy recipes!

HCG Strawberry Cheesecake Recipe for Phase 2 of the HCG Diet. Creamy & delicious HCG P2 cheesecake style dessert. Recipe HCG Diet Gourmet Cookbook Vol. 2

Eat to support your metabolism! Cooking is a sacred and calming activity for me. At times, if you walk into my kitchen you’ll find me with two slow cookers and a stock pot, all going at once, because that’s maybe the only night I have to cook for the entire week. You’ll see Tupperware and freezer bags laid out all over the counter. After everything cools I portion it all out for family meals, one-serving meals, breakfasts, lunches, and dinners, and then I label everything and stick it in the freezer. It can be a crazy assembly line for one afternoon, but it makes the rest of the week totally seamless. Sometimes I even invite friends over for a bring-your-own-Tupperware cooking party. But as much as I love to cook, I am also living a very full life and at times stretched very thin financially, emotionally, and for time, as I bet you are too. Therefore most of the recipes I have included are things I prepare daily, so I know they are pretty quick and can be made on the fly. Many can be made on a shoestring budget; a few you could serve to a kind. I also know that most of them freeze and reheat well. Be well! CLICK HERE TO DOWNLOAD NOW!

Marinade: 1/4 C water 1/4 C chopped fresh parsley 3 limes, juiced 2 T Frank's hot pepper sauce 3 cloves minced garlic 1 T tomato paste NSA 2 t dried oregano 1 t salt 1 t pepper Use 2 T marinade per ap

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.

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. […]