Instructions

1. Preheat the oven to 180 ºC with heat up and down.
2. Put all the seeds in a large bowl and add the water and salt.
3. Stir well and let it rest for 10-15 minutes so that the seeds absorb the water.
4. Put the mixture on a tray lined with parchment paper and spread it well with a spatula until it is about 2 mm thick.
5. Bake the mace for about 15 minutes, then carefully remove it from the oven, cut the dough with the knife to shape the crackers and bake them again, another 20 minutes.
6. Now, to make them even more crunchy, gently turn your crackers over and bake them for another 5 minutes.
7. Take out of the oven and wait for them to cool. You can store them in an airtight container for up to two weeks.

Instructions

1. Cut the tuna into a cylinder and marinate it with a mixture of tamari sauce, vinegar, and powdered ginger. Leave it in the fridge for 1 hour, turning it from time to time.
2. After 1 hour, put the sesame on a plate and put the tuna on top, as if to bread it.
3. In a hot pan, put the sesame oil and put the tuna. Cook for less than a minute per side.
4. Meanwhile, wash and cut the lettuce and grate the carrots and radishes.
5. Remove the tuna from the pan and cut it with a sharp knife.
6. Dress the salad with lemon and serve with the tuna tataki.

This recipe is suitable for Fast Metabolism Diet Phase 3 – FMD P3. With these quantities, you get 1 protein serving, 1 healthy fat serving and 1 veggie serving for <20 pounds.

Instructions

1. Put in a tall pot, rice, water, and salt, cover the pot and bring to a boil over high heat.
2. When the rice water starts to boil, lower the heat and let it boil covered, for about 40 minutes.
3. Meanwhile, prepare the filling you have chosen for your onigiri.
4. For stuffing tuna and ginger (F1): Drain the tuna entirely and put it in a bowl; Grate the fresh ginger over the tuna and spread the tamari sauce little by little, it should not remain liquid in the filling.
5. For the stuffing of salmon and spring onion (F4): cut the salmon into cubes and finely chop the chives; in a small pan, put the sesame oil and sauté the onion and salmon a few minutes; add salt and add the sesame seeds (optional); let it cool.
6. When the rice has absorbed all the water and is perfectly cooked, let it cool.
7. With slightly wet hands, take a handful of rice and shape it into a ball, with one finger, make a hole in the center and place part of the chosen filling, cover the hole with a little more filling and give the onigiris the typical Triangular shape.
8. [Optional] With hands completely dry, cut a strip of nori seaweed of the appropriate dimension to wrap the onigiri. Put the onigiri in the center of the strip and wrap it. Lightly wet the ends of the alga so that it sticks better.
9. You get about 4 large onigiri or 6 smaller ones.

This recipe is suitable for Phase1 (tuna filling) and Phase 4 – FMD P1 and P4. With these quantities, you get 2 servings of grains for Phase 1 with a little protein for <20 pounds.

Instructions

1. Cook over medium-low heat the wild rice in 2 parts of water for one of rice, covered, for about 40 minutes or according to the time indicated on the package.
2. In a bowl, mix the vinegar and the sweetener
3. When the rice has absorbed all the water and is perfectly cooked, put it on a plate and dress with the vinegar mixture. Mix well and let cool.
4. Wash all vegetables well. Cut the radishes into thin slices and the cucumber into small squares.
5. Cut the fresh salmon into an elongated strip and cut several slices of the same size and thickness.
6. Place the rice in the base of a bowl and place the vegetables in the middle of the bowl. Dress the vegetables with the sesame oil and a little salt.
7. Place the cut salmon on the other half of the bowl.
8. Garnish with chopped seaweed and black and white sesame.
9. Serve with tamari sauce, wasabi, and gari.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 1 protein serving, 1 grain serving and 1 healthy fat serving, for <20 pounds.

For this recipe, you may need:

Instructions

1. Peel the vegetables and cut them into thin strips with a knife or with the help of a mandolin slicer.
2. In a small bowl, mix the tamari sauce, the sesame oil and a pinch of salt.
3. Dress the vegetables with the sauce and the sesame seeds.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 1 P3 complete snack for <20 pounds.

For this recipe, you may need:

Instructions

1. Preheat the oven to 160º C (375º F)
2. In a bowl, mix almond meal, psyllium husk, bicarbonate, cream of tartar, garlic powder and salt
3. Only for the vegan version: in another bowl, prepare the vegan egg by mixing the 4 tablespoons of chickpea flour with the 4 of water
4. Heat 1/2 cup of water, until it comes to a boil and join it to the almond compound
5. Combine also the vegan egg or the egg white and the vinegar
6. Mix the compound for a few seconds with a spatula
7. Form 4 or 6 small rolls and decorate with seeds (optional) **
8. Put the rolls on top of a baking sheet with baking paper
9. Bake for 55 minutes in a convection oven

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 6 healthy fats servings for <20 pounds or 4 healthy fats servings for >20 pounds.