Cooking with a Cat

Name: Almond milk
Prep time: 10 min
Yield: 2 - 3
Ingredients: 2 cup - 224 gr raw almonds; 7 cup of water - 1680 ml (you can use more water if you want lighter milk)

How to measure foods in the FMD

2023-01-09T17:15:10Z

Today, I would like to talk a little bit about how to measure serving sizes.

Every day I receive many emails from people who have problems with serving (all portions are Masterfood); the most significant problem they usually encounter is that they are not clear on how to measure certain portions.

In countries where the metric system is used, we are used to weighing food, so many people ask me: what is the conversion from cup to grams?

The problem is that there is no single cup/gram conversion, as these two units of measurement measure different things. The cup measures the volume of food; grams measure the weight of food. Each food has a specific weight and volume, so even if two foods occupy the same volume, the weight does not have to coincide.

A practical example: 1 cup of raw spinach and 1 cup of cooked chickpeas do not weigh the same.

So what is the solution to measuring serving sizes in DMA?

The best thing to do is to buy a cup set. They are easy to find in many stores and bazaars, they are very inexpensive, and the best thing is that they come with several measures. If you don’t know where to buy them, here are some options from Amazon:

If you do not want to buy a cup set, you can also use a bowl or cup you have at home, measuring 240 ml = 1 cup.

Although cup sets are very convenient, sometimes we need measurements that are a little more “difficult”. For example, many people who write to me have doubts about measuring 3/8 cup, so I have prepared two cards with which it will be super easy to measure any serving.

When I was little, my math teacher used cake as an example to teach me fractions, so I decided to do the same and use pictures of some of my FMD cakes to make it more fun.

I hope you like this post

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How to make almond milk

2022-09-17T17:12:03Z

More and more people go to vegetable milk; whether for food intolerance, whether by an ethical choice or because of health issues, vegetable milk is having incredible success. There are all kinds of vegetable milk, coconut, oats, quinoa, almonds, rice, etc., and they can be found everywhere, even in supermarkets.

Despite being a healthy choice, it’s essential to pay attention to labels: many vegetable milk brands add sugars, artificial aromas, and thickeners to their products. For this reason, I share this super easy recipe to make almond milk at home. I hope you like it

Almond milk

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Phase 3 Serves: 2 - 3 Prep Time: 10 min. Cooking Time: 0

Ingredients

2 cup - 224 gr raw almonds
7 cup of water - 1680 ml (you can use more water if you want lighter milk)

Instructions

Put the almonds to soak for at least 8 hours; I usually leave them overnight.
The next day, rinse the almonds well and peel them. You will see that once soaked, the skin will be effortless to remove: it is enough to apply a little pressure with your fingers, and the almond comes out on its own. (You can also use already peeled almonds and skip this step).
When your almonds are peeled, put them in the blender with the water. You can use more water if you want lighter milk. You can divide this process into several batches if not all the ingredients fit into your blender.
Add the water and process everything very well until the almonds have entirely powdered.
Strain the liquid through a cloth or vegetable milk bag to separate the milk from the almond pulp. It is important to squeeze as much as possible to remove all the milk.
Note: do not throw away the pulp as you can use it for other recipes.
Your almond milk is ready to be used. Keep it in an airtight glass jar in the fridge for up to 4-5 days.

This recipe is suitable for the Fast Metabolism Diet, FMD Phase 3. 1 cup of almond milk is 1 serving of healthy fat for <20 pounds; 1 1/2 cup of almond milk is 1 serving of healthy fat for >20 pounds.

For this recipe, you may need:

Notes

* The remaining okara can be added to different types of preparation.

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Coconut cookies [no flour]

2022-08-14T12:42:31Z

Do you love coconut? You have found the perfect recipe for you!

These coconut cookies are delicious, have an irresistible aroma, and are full of good fats. They are gluten-free, crunchy, and tasty cookies that can be prepared in just a few minutes. Let’s see what is needed.

Coconut cookies

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Phase 3 Serves: 9 Prep Time: 2 min. Cooking Time: 20 min.

Ingredients

1 cup shredded coconut
1 cup almond flour (finely ground almonds)
1 egg or 1 vegan egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
3 tablespoons virgin coconut oil
3-4 tablespoons birch xylitol or stevia to taste

Instructions

Preheat the oven to 180ºC (350ºF).
In a bowl, pour the egg or egg substitute and beat well. Add the almond flour, grated coconut, and sweetener and mix well.
Add the coconut oil and continue mixing until you get a homogeneous mass.
With your hands, form several balls of the same size and flatten them to form cookies; put them on a baking tray lined with baking paper and bake them between 18 and 23 minutes until they’re golden brown.
Take the cookies out of the oven and cool them on a rack.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3. You get 9 healthy fat servings for <10 pounds with these amounts.

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Buckwheat cake with pears and cacao [gluten-free]

2022-08-08T16:32:08Z

This buckwheat cake with cacao and pearls is one of my favorite cake recipes, ideal as a special breakfast or dessert, especially for those days when we feel like something a little sweeter and sweeter in Phase 1.

Gluten-free and delicious

In addition to being very healthy and delicious, this cake is also gluten-free as it is made with buckwheat flour. So it is also ideal for celiac people.

Try a different version

Although the combination of pears and cocoa is one of the best, you can give this cake a different touch by using carob flour instead of cacao powder, or by using apples instead of pears.
Watch the recipe video here:

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Una publicación compartida de Eloisa Faltoni – Cocina Sana (@gatoenlacocina)

Buckwheat cake with pears and cacao

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Phase 1 Serves: 2 - 3 Prep Time: 8 min. Cooking Time: 50 min.

Ingredients

3 pears
3/4 cup of buckwheat flour
4 tablespoons birch xylitol or stevia to taste
2 tablespoons of 100% pure and raw cocoa
2 tablespoons arrowroot or tapioca flour
1 teaspoon baking powder (I use 1/2 baking soda and 1/2 cream of tartar)
2 egg whites
1/2 cup oat or rice milk

Instructions

Preheat the oven to 350 ºF (180 ºC).
Wash the pears well, cut one into small pieces and reserve the other two for later.
Put the chopped apple in a large bowl and crush it with the blender until you obtain a homogeneous puree.
Add the flours, the sweetener, the cacao, and the baking powder, and mix.
Also add the egg whites, and the oat milk and mix until you get a homogeneous mass.
Pour the mixture into a silicone mold and decorate with the two remaining pears, cut into thin slices.
Bake the cake for 45/55 minutes.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 1; With these quantities, you get 3 breakfasts for <20 pounds or 2 breakfasts for >20 pounds.

If you liked this recipe, leave me a comment or share it with your friends!

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Buckwheat Bread [Gluten-free]

2022-01-05T16:22:58Z

Buckwheat bread is a flavorful and naturally gluten-free bread. And unlike most gluten-free bread recipes, it’s not that dense.

Healthy and gluten-free

The best thing about this bread is that it requires a very short and above all healthy list of ingredients. It is a bread with a special flavor and is naturally gluten-free, so it is perfect for everyone.

Freeze your bread

Another great advantage of preparing this bread is that you can cut the slices you want and freeze them, to always have homemade, healthy, and gluten-free bread available.
Check out the recipe video here:

Buckwheat bread

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Phase 1 Serves: 16 Prep Time: 20 min. Cooking Time: 45 min.

Ingredients

3 cups of buckwheat flour
1 1/2 cup of warm water
3-4 gr of dry baker's yeast
5 grams of salt
10 gr of psyllium husk (optional)

Instructions

In a bowl, mix the yeast with a little warm water.
In a large bowl, put the buckwheat flour and add the yeast and water mixture. Mix well.
Add the rest of the water little by little and you see mixing to incorporate it. The result should be a smooth, homogeneous, and flexible dough.
The dough is sticky and quite dense, pour it into your mold lined with greaseproof paper with the help of a spatula. Make sure the dough is distributed throughout the mold. Smooth the surface of the bread with the spatula.
Cover the mold with a cloth, and let the dough rest in the oven off but with the light on for about two or two and a half hours, until it has doubled in size.
Preheat the oven to 180 ºC and bake your bread between 40 and 50 minutes. To check if the bread is ready, do the toothpick test: if when you stick the toothpick in it comes out clean, the bread is ready, otherwise, it needs a little more time in the oven.
Unmold your bread and let it cool on a rack. Do not cut it before it has cooled completely.
When your bread is cold, you can slice it and freeze it.

This recipe is suitable for Phase1 – FMD P1.

For this recipe, you may need:

Notes

WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol

If you liked this recipe, leave me a comment or share it with your friends!

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Vegan Pumpkin Spice Latte

2021-10-30T08:34:02Z

The Pumpkin spice latte is a trendy drink that was created by the Starbucks coffee chain. This drink is a mixture of coffee, milk, pumpkin puree, sugar, spices, and cream; Even though it is delicious, it is a drink very rich in sugars, so I have created my healthy version of this recipe to be able to take it daily.

Caffeine-free
While the original Pumpkin spice latte is with coffee, my version is caffeine-free as I use a coffee substitute. You can use the coffee substitute that you like best.

Vegan Pumpkin spice latte

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Phase 3 Serves: 2 Prep Time: 5 min. Cooking Time: 20 min.

Ingredients

1 ½ cup of almond or hazelnut milk
¼ cup canned coconut milk
2 cups of roasted pumpkin
4 teaspoons plant-based coffee substitute
2 - 3 tablespoons birch xylitol or stevia to taste
Spice mix, ½ teaspoon each: ground cinnamon, ground ginger, ground nutmeg, ground cloves

Instructions

In a saucepan, heat the almond milk; when about to boil, pour half into a tall glass and reserve it for later.
Now, add the canned coconut milk, the coffee substitute, the xylitol, and the spices to the casserole, mix well and bring to a boil, then turn off the heat.
Add the roasted pumpkin to the casserole as well. Beat everything with a mixer until you get a homogeneous mixture.
If you have a milk frother, use it to froth the reserved almond milk. If you don’t have a skimmer, do this step.
Serve your pumpkin spice latte in two glasses or cups and pour the reserved hazelnut or almond milk on top.
Sprinkle with a bit of cinnamon and enjoy.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. You get 2 servings of healthy fat and two servings of vegetables (snack) for <20 pounds with these amounts.

For this recipe, you may need:

If you like this recipe, leave me a comment and share this recipe with friends!

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Oven-roasted Escalivada [pepper, eggplant, onion]

2021-10-12T10:49:57Z

The Escalivada is a traditional dish here in Barcelona. It is a simple but delicious dish, consisting of fire-roasted vegetables, but since we cannot have a barbeque every day, I have thought of proposing an oven-roasted version.

The Escalivada is very versatile, you can use it as a side to any dish, put it on top of toast, eat it alone … If you want, here you can see my Instagram Reel (video) of this recipe.

Oven-roasted Escalivada [pepper, eggplant, onion]

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Phase 1 · Phase 2 · Phase 3 Serves: 4 Prep Time: 10 min. Cooking Time: 50 min.

Ingredients

4 red bell peppers
2 aubergines (P1 and P3 only)
1 onion
Extra virgin olive oil (optional; only P3)

Instructions

Preheat the oven to 200ºC.
Wash the peppers and eggplants, dry them well with a clean cloth, and peel the onion.
Place all the whole vegetables on an oven sheet and make a small cut at the base of the eggplants.
Pour some olive oil over your vegetables and brush them to coat the surface. This step is optional, you can roast the vegetables without oil if you prefer.
Bake your vegetables for about 50 minutes or more if necessary, until they are cooked through. Every once in a while, flip the veggies so they are done nicely on all sides.
When the vegetables are well cooked, take them out of the oven and let them warm for a few minutes, so that they are not so hot when you go to peel them.
Very carefully peel all the vegetables and remove the seeds from the peppers. Be especially careful not to burn yourself on the peppers as they can contain very hot water inside.
Cut the peppers and the aubergines, the strips, and the onion into quarters.
Place your vegetables on a plate and season with salt, oil, garlic, chopped parsley, or whatever you like best.
You can also keep your Escalivada in the fridge in an airtight container. It will keep one 4-5 days without a problem.

This recipe is compatible with the Fast metabolism diet – FMD Phase 1, Phase 2, and Phase 3 (the eggplants only in P1 and P3; and the oil only in P3).

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“Pumpkin pie” bites [No bake]

2021-09-05T15:57:25Z

If you feel like enjoying a pumpkin pie but don’t feel like getting involved in making one, I recommend you try these “pumpkin pie” style balls. They are delicious, healthy, and straightforward to make. Also, the best part is that you can prepare them beforehand and keep them in the fridge for 3-4 days or even freeze them and take them out when you need them.

For this recipe, you only need 5 minutes and a handful of easy-to-find ingredients. In addition, you can make yourself pumpkin puree and almond butter.

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Phase 3 Serves: 8 Prep Time: 5 min. Cooking Time: 0

Ingredients

1 cup of rolled oats
1/4 cup of pumpkin puree
1/4 cup of pecans or walnuts
3/8 cup of almond cream or other dried fruit
2 tablespoons ground flax seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon of cardamom powder
1/2 teaspoon star anise powder
Stevia to taste

Instructions

In your food processor, put the pumpkin puree with a little stevia according to your taste. Beat for a minute to incorporate well.
Now, add the rest of the ingredients and process for a few more minutes until it forms a uniform dough and can be worked with your hands.
Shape your balls with your hands and form about 16 balls.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3. You get 8 servings of grain and 4 servings of healthy fat for <10 pounds with these amounts.

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How to make chía pudding

2021-07-10T16:15:29Z

Chia pudding is not only a delicious breakfast or snack, but it is also straightforward to prepare. All you have to do is mix the chia seeds and the non-dairy milk and let it rest for a few hours in the fridge. That’s all!

Delicious, healthy and versatile

For me, the best thing about chia pudding is that it is super versatile: you can make it with the milk that you like the most. Personally, I love it with coconut and almond milk; You can customize it by adding the essence of vanilla, cinnamon or even cocoa powder; you can sweeten it with your favourite sweetener; and at the end, you decorate it with the fruits, seeds, nuts or cream that you prefer.

Chia pudding

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Phase 3 Serves: 1 Prep Time: 1 min. Cooking Time: -

Ingredients

1/4 cup of almond milk
1/4 cup of coconut milk
2 tablespoons of seeds
Sweetener to taste (optional)
Your favourite toppings

Instructions

In a jar or glass, put the chia seeds and vegetable milk, along with the optional sweeteners and eventual spaces. Mix well.
Let sit for 10 minutes, then mix again once the seeds have started to gel.
Cover the jar and leave it in the fridge for at least 3-4 hours or overnight.
Mix the chia pudding before serving and add your favourite toppings.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 1 healthy fat serving for <20 pounds.

If you liked this recipe, leave me a comment or share it with your friends!

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Blueberries & chia jam [vegan]

2021-06-22T13:17:05Z

Most of us think that making homemade jam is difficult, or at least very long. Well, I come to tell you that this is not always the case: this totally natural chia and blueberry seed jam is as delicious as a classic jam and is prepared in a fraction of the time.

And the best thing is that it is a natural recipe, vegan and without refined sugar, for which you will only need 3 or 4 ingredients.

Blueberries & chia jam

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Phase 3 Serves: 2 Prep Time: 1 min. Cooking Time: 15 min.

Ingredients

2 cup blueberries
1/4 cup chia seeds
1/2 lemon
2-3 tablespoons birch xylitol or stevia to taste (optional)

Instructions

1. Wash the blueberries well and put them in a saucepan with half the lemon juice and the sweetener.
2. Put the casserole over low heat and watch the blueberries mix and crush constantly until all have released their juice.
3. Now, add the chia seeds and stir for a few minutes, until the seeds have been well incorporated.
4. Pour the jam into a glass jar and cool completely.
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got two serving of fruit and one serving of healthy fats for <20 pounds.

Notes

You can also use other fruits for this recipe such as raspberries and blackberries. You can also use frozen fruit instead of fresh.

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