Tajín – Cooking with a Cat https://www.ungatoenlacocina.com Recipes for Fast Metabolism Diet Mon, 09 Jan 2023 17:15:10 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.2 Broccoli dip https://www.ungatoenlacocina.com/en/broccoli-dip/ https://www.ungatoenlacocina.com/en/broccoli-dip/#respond Sun, 22 Jul 2018 17:42:21 +0000 https://www.ungatoenlacocina.com/?p=4532 Today I want to propose a recipe that is very easy to make but at the same time very tasty. It is a recipe to make a delicious broccoli dip, 100% vegan and gluten-free. If you have a dinner or a snack with…

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Today I want to propose a recipe that is very easy to make but at the same time very tasty. It is a recipe to make a delicious broccoli dip, 100% vegan and gluten-free. If you have a dinner or a snack with friends, serve this creative broccoli dip accompanied by vegetable sticks, thyme tofu sticks or tofu sticks with turmeric and ginger. All your guests will be surprised by its freshness. I hope you like the recipe as much as I do ?

Eloisa Faltoni's signature

Broccoli Dip

Broccoli Dip Print This
Phase 1 · Phase 2 Serves: 1 - 2 Prep Time: Cooking Time:

Ingredients

  • 2 cup of broccoli
  • 1 lemon juice
  • 1 tablespoon of mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon tajín or ground chili to taste
  • Salt

Instructions

  1. Wash the broccoli thoroughly and cut it into pieces.
  2. Bring them to a boil about 15 minutes or until thoroughly cooked.
  3. Drain the broccoli.
  4. Join all the ingredients in the blender jar and process until smooth. If it is too thick, add a little water.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 and Phase 2; This recipe only includes vegetables and free condiments so that you can eat freely during the day.

For this recipe, you may need:

    

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]]> https://www.ungatoenlacocina.com/en/broccoli-dip/feed/ 0 5 de Mayo: Huevos rancheros with veggies and flax gordita https://www.ungatoenlacocina.com/en/5-de-mayo-huevos-rancheros-with-veggies-and-flax-gordita/ https://www.ungatoenlacocina.com/en/5-de-mayo-huevos-rancheros-with-veggies-and-flax-gordita/#respond Sat, 05 May 2018 17:34:31 +0000 https://www.ungatoenlacocina.com/?p=4286 Although Cinco de Mayo is not the most important Mexican holiday, in the United States this date is celebrated much. And as I love to experiment with new recipes inspired by cuisines from all countries, I decided to share my version of one of…

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Although Cinco de Mayo is not the most important Mexican holiday, in the United States this date is celebrated much. And as I love to experiment with new recipes inspired by cuisines from all countries, I decided to share my version of one of my favorite Mexican dishes in honor of the 5 de Mayo celebration: huevos rancheros. It is a recipe for breakfast, perfect to start the day with energy. In my version, I accompany the huevos rancheros with mixed vegetables and a vegan gordita with flax seeds.

Also, try my vegan tamales.

I hope you like this recipe and happy 5 de Mayo to all!

Huevos rancheros with veggies and vegan gordita with flax seeds

Huevos rancheros with veggies and vegan gordita with flax seeds Print This
Phase 3 Serves: 1 Prep Time: Cooking Time:

Ingredients

  • For the eggs:
  • 1 whole egg
  • 1/2 cup of red, yellow and green peppers
  • 1 cup of tomatoes
  • 1 tablespoon chopped onion
  • 1 clove garlic
  • 1/4 chile serrano
  • 2 tablespoons of olive oil
  • Fresh coriander
  • Salt and pepper
  • For the salad:
  • 1/2 cup of mixed lettuce
  • 1/2 cup of fresh vegetables: carrots, peppers, tomato
  • 1 teaspoon olive oil
  • 1 teaspoon lemon juice
  • Salt
  • For zucchini:
  • 1/2 cup of zucchini
  • 1 teaspoon olive oil
  • 1 teaspoon of Tajín
  • Salt
  • For the gordita:
  • 1/8 cup of chickpea flour
  • 1/8 cup of oat bran
  • 1 teaspoon flax seeds
  • 1/2 teaspoon cream of tartar and baking soda
  • 1/8 cup of water
  • Salt

Instructions

  1. For the zucchini: Preheat the oven to 320ºF (160ºC).
  2. Wash and cut the zucchini into strips. Put it in a bowl and dress it with 1 teaspoon of olive oil, 1 teaspoon of Tajín and a pinch of salt. Mix well, put on a tray with baking paper and bake 10/15 minutes.
  3. For the gordita: mix all the ingredients in a bowl. Heat a small nonstick pan and pour the compound. Cook for 3-5 minutes, then lower and turn over. Cook a few more minutes
  4. For the eggs: Chop the garlic, onion, and chile and put them in a non-stick pan with 1 tablespoon of oil. Sauté over low heat for a few minutes.
  5. Wash the peppers and tomatoes, cut them into approximately 1cm pieces and put them in the pan. Cook over low heat, stirring occasionally. Cook about 15 or 20 minutes around.
  6. When the vegetables are well cooked, adjust salt and pepper and add a little chopped fresh coriander. Stir well and reserve.
  7. In the same pan, put 1 tablespoon of olive oil and cook the egg over medium heat. Adjust salt.
  8. For the salad: wash and cut all the vegetables. Dress with 1 teaspoon of oil, salt, and lemon.
  9. To serve: Put the vegetables of huevos rancheros as a base and put the hot egg on top; sprinkle with pepper and chopped cilantro. Serve with salad, zucchini, and the gordita.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. With these quantities, you get 1 breakfast or 1 dinner for <20; in the breakfast add fruit.

If you omit the gordita, you can use this recipe for lunch; in this case, put the flax seeds into the salad and add the remaining protein and fruit.

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 are sensitive to oat, switch it for quinoa flakes.

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