How are you doing on your New Year’s resolution? I hope you have stuck with it! Lord knows it’s not easy. This week, with the Girl Scout cookie delivery, it is really hard to stay on track with the Fast Metabolism Diet. The weekends are especially hard, because your life is not on a regimented […]
This is a delicious chocolate spread that can be put on your morning toast or celery (like peanut butter on celery but better). Has a si...
You’ll marvel at how these sweet, delicate shortbread cookies look and taste just like the classic pecan sandies sold in the grocery store — except they’re healthier and made without any butter or sugar. One thing is for certain; they’re just as irresistible.
Turkey Chili Recipe – FMD Phase One
How are you doing on your New Year’s resolution? I hope you have stuck with it! Lord knows it’s not easy. This week, with the Girl Scout cookie delivery, it is really hard to stay on track with the Fast Metabolism Diet. The weekends are especially hard, because your life is not on a regimented […]
FMD JAMBALAYA PHASE 1 & 3 Grain, protein, vegetable
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.
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.
Use whatever veggies you like- this is how I make it. Mexi-Cobb Salad Phase 3 Serves 2 3 cups chopped romaine 1/2 cup shredded carrot 1/2 cup shredded purple cabbage 1/4 cup chopped onion of your choice 1/2 avocado, sliced 1-2 Roma tomatoes, diced 1/4 cup chopped fresh cilantro 1 cup chopped bell pepper 1 boiled egg, chopped 4 oz grilled chicken, chopped 3T Creamy Jalapeno Dressing (found here) Toss the veggies together. Divide into 2 bowls. Top with half the tomato, chicken, avocado on each salad. Divide the dressing between the 2 salads.
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 […]
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.
This are quick and handy for an on the go breakfast. Preheat oven to 375 degreesF. Ingredients 12 eggs (15 if using silicone muffin pan...
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 […]
I made this recipe up for my husband, since he LOVES these. They will count as the fat and grain portion for a Phase 3 breakfast. Be sure to add your veggies, fruits and protein portions for complete breakfast. I recommend a smoothie. No Bake Cookies 4T raw cashew or raw almond butter 6T coconut oil 2-4T cocoa 2T powder stevia 2tsp vanilla Pinch of salt 1 cup uncooked rolled oats Melt oil and nut butter. Stir in everything except oats, mix until smooth. Taste and adjust cocoa or sweetener. Add oats, stir to coat. Spoon onto plate or silicone sheet. Refrigerate until set. Makes 4 standard servings, 3 servings for over 40lbs goal
You can enjoy this Soothing Tea on any phase of the Fast Metabolism Diet or the Cleanse. Choosing a medicinal tea, like this one, can help support and detox your body, during and after the FMD or the Cleanse. The ingredients in this tea are not only soothing but therapeutic. I reached for ginger in this tea because it helps to stimulate your digestion and fight inflammation -- so it's good for soothing excess gas and might help relieve joint pain. While apple cider vinegar is known to help - Improve insulin sensitivity and lower blood glucose Encourage weight loss Detox the body Lower cholesterol and reduce high blood pressure Kill Candida and fungus Encourage friendly microflora Ease pain from arthritis, stiff joints, and gout So curl up, relax, and enjoy a cup today! FMD, Cleanse | Serves: 1Prep time: 5 minutes | Total time: 2 hours INGREDIENTS 2 tablespoons apple cider vinegar*9 drops liquid stevia (to taste)1/4 teaspoon ground ginger or 1 teaspoon grated fresh ginger1 cup spring water DIRECTIONS Combine all ingredients in a jar or glass. Cover and refrigerate for at least 2 hours or overnight. Shake or stir before serving. If using fresh ginger, strain through a sieve. Pour over ice and serve. Also tastes great warm! *Can sub lemons for the ACV if needed
An attempt to make you love Brussels Sprouts....
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!
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!
This recipe comes to me by way of Maria Benton, who learned it from her mom and grandma. It's a traditional Filipino dish called Adobo that is tangy, salty, and tender all at once. Serve it over steamed rice with a hefty serving of a favorite green vegetable on the side. This chicken is excellent as a leftover.
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!
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 […]
How about a delicious smoothie that tastes like birthday cake?? Here it is! Birthday Cake Smoothie Phase 1 and Phase 3 Makes 1 standard serving of fruit and grain (and healthy fat in p3) 1/2 cup uncooked rolled oats (1/4 cup in p3) 1 cup apple for p1 or 1 cup pear for p3 1 cup yellow squash, rough chopped (raw) 1 cup zucchini, rough chopped (raw) 1/2 tsp alcohol free vanilla extract 1/4 tsp alcohol free almond extract Stevia to taste Ice 1/2 cup water for p1 or 1/4 cup coconut cream for p3 (also can use avocado) Put the oats in the blender, add your liquid. Let sit for 10 minutes or so. Add remaining ingredients and blend until smooth. Taste and adjust the extracts or stevia to suit your taste.
Hiya! It’s week number 2 on the Fast Metabolism Diet, and I have to say I have been pleasantly surprised by my progress on it. I’ll know my total weight loss for the week tomorrow morning, but by yesterday morning I was at 7 lbs. lost! SO in my excitement, I treated myself to a […]
Sweet fruits and whole grains, like the berries and oats found in this yummy smoothie, stimulate the endorphins in the brain and flood the body with very easily accessible nutrients, making Phase 1 seductive and nurturing all at the same time. Phase 1 | Serves 1 Prep time: 2 minutes | Total time: 5 minutes Ingredients 1/4 cup dry steel-cut oats (1/2 old-fashioned oats)1 cup frozen berries1/2 cup ice cubes1 packet steviaGround cinnamon, to taste Directions Put the oats in the blender and pulse until they reach a powdery consistency. Turn off the blender and add 1 cup water. Incorporate the remaining ingredients into the mix and blend until smooth. Serve.
Cookies that are great for snacking on Phase 3 of the Fast Metabolism Diet. These tasty cookies are the perfect source of healthy fats.
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.
FMD Phases 1 and 3 Makes 6 muffins Ingredients 3/4 cup Fast Metabolism Baking Mix1 tsp baking powder1/3 cup xylitol (or equivalent in stevia)3 large egg whites1 tsp vanilla Directions Preheat oven to 350° F. Use nonstick muffin pan or line tins with parchment paper. Whisk together the Baking Mix, baking powder, and xylitol. Set aside. With an electric mixer, in a large bowl, beat egg whites until peaks form (about 3 min.). Add vanilla. With a spatula or wooden spoon, gently fold in 1/3 of dry mixture until just blended. Repeat with last 2/3 dry mixture. Bake 18-22 minutes, until light golden brown. Cool for 15 minutes. Portion: 2 muffins are a Phase 1 grain; 1 muffin is a Phase 3 grain. For cacao muffins: Add 2 tbsp cacao powder to dry ingredients, and increase xylitol to ½ cup.
Phase 3 | Serves 1 Prep time: 5 minutes | Total time: 5 minutes Ingredients 1/2 cup lightly packed kale leaves, stems removed1 cup blueberries, fresh or frozen1 tablespoon almond butter3/4 cup almond milk1/8 teaspoon cinnamon10 drops Metabolism Sweet or liquid stevia1/2 cup ice cubes Directions Put all of the ingredients into a blender except for the ice. Pulse to blend. Add the ice and blend completely.
Shrimp have a ton of healthy Omega-3 fatty acids that can significantly lower your cholesterol and stabilize blood sugar levels. It also contains Astaxanthin, an antioxidant, that not only provides shrimp with its primary color pigment but may help reduce inflammation. Makes total sense why it is the most popular seafood in the US!
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.
Pumpkin packs the antioxidants that can help protect your cells against free radicals. My Fast Metabolism Pumpkin Bread recipe packs in so many amazing digestion-helping spices – like cinnamon and cardamom – and makes for a delicious snack! Phase 3 | Serves 8Prep time: 15 minutes | Total time: 1 hour 25 minutes INGREDIENTS 1 cup raw almond flour½ cup coconut flour½ teaspoon sea salt½ teaspoon cream of tartar¼ teaspoon baking soda2 ½ tablespoons cinnamon3 teaspoons ground ginger½ teaspoon ground cloves½ teaspoon nutmeg¼ teaspoon ground cardamom4 large eggs, at room temperature½ cup organic, unrefined coconut oil, at room temperature1 cup organic pumpkin puree20 drops liquid stevia (plain or vanilla flavored)½ cup raw walnut halves DIRECTIONS Preheat oven to 350 Fahrenheit. Lightly grease a 5” x 9” loaf pan with coconut oil. In a medium bowl, combine almond flour, coconut flour, salt, baking soda, cream of tartar, cinnamon, ginger, cloves, nutmeg, and cardamom. Mix well and set aside. In a large bowl, beat eggs and coconut oil together, using an electric mixer, for 3-4 minutes. Add the pumpkin and stevia and continue beating for another minute. Gradually beat in the almond flour mixture until combined. Pour into prepared loaf pan and top with walnut halves. Bake for 60 to 70 minutes (a toothpick inserted should come out clean). Let cool completely before slicing. One 1-inch slice is a grain and a healthy-fat serving for Phase 3. *If you cannot find raw almond flour, you can easily make your own. Place raw almonds in a blender or food processor and pulse until you get a flour-like consistency. Don’t run the blender continuously or you’ll end up with almond butter!
Phase 3 | Makes 20 cookies (serving size is 2 cookies) Prep time: 10 minutes | Total time: 20 minutes Ingredients 1/3 cup birch-based xylitol10 tablespoons tahini1/2 cup chopped nuts (Phase 3 permitted nuts)1/2 teaspoons cinnamon1/2 teaspoons nutmeg1/8 teaspoons sea salt1 cup gluten-free oatmeal1/2 cup shredded unsweetened coconut1 egg Directions Preheat the oven to 350 degrees Fahrenheit. Grind the xylitol in a blender until it becomes fine powder. Mix all ingredients together in a medium-size bowl until all are well blended. Drop heaping tablespoonfuls of cookie dough onto a cookie sheet. Bake the cookies for 10 minutes or until the edges are slightly brown. Enjoy!
