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.

New FMD recipes every week

All my recipes are suitable for FMD!

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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

1. In your food processor, put the pumpkin puree with a little stevia according to your taste. Beat for a minute to incorporate well.
2. 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.
3. 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.

 

“Pumpkin pie” bites [No bake] was last modified: September 5th, 2021 by Eloisa Faltoni

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Today I want to propose an easy and fun idea for breakfast: homemade granola with hazelnuts and coconut. This recipe is easy and quick to make, 100% vegan and it is sugar-free. It is also a fun and versatile recipe, you can use this granola on yogurt (vegan or not), as a topping for a smoothie or just as cereal to accompany the milk you prefer, I love it with almond milk.

I hope you like it as much as I do!

New FMD recipes every week

All my recipes are suitable for FMD!

Homemade Sugar-free granola with hazelnuts and coconut

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Phase 3 Serves: 6 - 4 Prep Time: 10 min. Cooking Time: 45 min.

Ingredients

• 1 1/2 cup old-fashioned rolled oats
• 1/2 cup of raw hazelnuts
• 1/2 cup of grated coconut
• 1/4 cup of raw pecan
• 3 tablespoons of coconut oil
• 6 tablespoons of birch xylitol
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven at 275º F.
2. In a bowl, mix all ingredients, except coconut oil and xylitol.
3. Put the oil and xylitol in a small pot over low heat, until it dissolves completely.
4. Join the oil and xylitol to the rest of the ingredients and mix well.
5. Put the mixture on a tray lined with baking paper and bake about 45 minutes.
6. Let cool and break the granola into small irregular pieces.

This recipe is suitable for the Fast Metabolism Diet, FMD Phase 3. With these amounts, you get 6 grain servings and 6 healthy fat servings for <20 pounds.

Homemade Sugar-free granola with hazelnuts and coconut was last modified: December 23rd, 2018 by Eloisa Faltoni

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: http://bit.ly/GlutenFreeSymbolologíaSinGluten

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The Muhammara is a red bell pepper sauce. It seems to be of Syrian origin, although some say it is Lebanese. It is straightforward to prepare and requires only a few ingredients. I love to use it as a mid-afternoon snack with vegetable sticks or prepare it when I have guests, along with other sauces like classic hummus, eggplant hummus, and baba ganoush. Everyone will enjoy this appetizer!

New FMD recipes every week

All my recipes are suitable for FMD!

Muhammara

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Phase 3 Serves: 2 Prep Time: 5 min. Cooking Time: 50 min.

Ingredients

• 1 roasted red pepper
• 1/2 fresh red pepper
• 1 clove garlic
• 1/4 cup of pecan (or walnuts)
• 1 teaspoon of cumin
• 1 pinch of cinnamon
• 1 tablespoon of lemon juice
• 3 tablespoons of EVO oil
• Salt

Instructions

1. Preheat the oven to 390°F (200°C)
2. Wash the pepper well and put it whole on a baking tray lined with silver foil
3. Lower the temperature to 350° F (180°C) and put the tray
4. Cook the pepper for 45/50 minutes, remembering to turn it once in a while
5. When the pepper is cooked let it cool and then peel and remove all the seeds
6. Put all the ingredients in a batitoda and crush until there is a homogeneous cream
7. I reserve a pecan nut to decorate

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you got 2 servings of healthy fats for <20 pounds.

Muhammara: easy and original was last modified: November 25th, 2018 by Eloisa Faltoni

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