Instructions

1. Put the almonds to soak for at least 8 hours; I usually leave them overnight.
2. 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).
3. 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.
4. Add the water and process everything very well until the almonds have entirely powdered.
5. 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.
6. Note: do not throw away the pulp as you can use it for other recipes.
7. 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:

Instructions

1. In a bowl, mix the yeast with a little warm water.
2. In a large bowl, put the buckwheat flour and add the yeast and water mixture. Mix well.
3. 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.
4. 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.
5. 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.
6. 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.
7. Unmold your bread and let it cool on a rack. Do not cut it before it has cooled completely.
8. 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:

Instructions

1. In a saucepan, heat the almond milk; when about to boil, pour half into a tall glass and reserve it for later.
2. 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.
3. Add the roasted pumpkin to the casserole as well. Beat everything with a mixer until you get a homogeneous mixture.
4. If you have a milk frother, use it to froth the reserved almond milk. If you don’t have a skimmer, do this step.
5. Serve your pumpkin spice latte in two glasses or cups and pour the reserved hazelnut or almond milk on top.
6. 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:

Instructions

1. Preheat the oven to 200ºC.
2. Wash the peppers and eggplants, dry them well with a clean cloth, and peel the onion.
3. Place all the whole vegetables on an oven sheet and make a small cut at the base of the eggplants.
4. 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.
5. 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.
6. 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.
7. 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.
8. Cut the peppers and the aubergines, the strips, and the onion into quarters.
9. Place your vegetables on a plate and season with salt, oil, garlic, chopped parsley, or whatever you like best.
10. 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).

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.

Instructions

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

Instructions

1. 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.

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. Preheat the oven to 350 ºF (175 ºC).
2. In a large bowl, mix the dry ingredients: chickpea flour, baking soda, paprika, pepper, and salt.
3. Add the oil and mix well until you get a sandy texture.
4. Add the water spoon by spoon, while mixing.
5. Knead with your hands, until you get a smooth dough.
6. Place the dough between two sheets of baking paper and roll it out finely with a rolling pin. The thickness should be a couple of millimeters.
7. Cut the dough into triangles, and bake about 10 – 15 minutes, until the edges are lightly browned.
8. Try them with some pico de gallo (tomato, onion, jalapeño, coriander, lemon juice), guacamole and cashew nut “cheese”.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 protein servings and 1 healthy fat serving for <20 pounds.

Instructions

1. Make the poolish: put in a large bowl, 60 ml – 1/4 cup of water, 5.5 g of yeast and 2 tablespoons of the rye flour. Mix well until obtaining a homogeneous mixture, with a little thick consistency. Cover with a clean cloth and let stand in a warm place for 1 hour.
2. After an hour, add the rest of the water, the rest of the flour and the salt, in the same bowl where you made the poolish.
3. If you do it by hand: stir in a circular way with the stick of a wooden spoon, until the ingredients have been incorporated and you have a homogeneous dough. It will take 10-15 minutes.
4. If you use a mixing machine: mix the ingredients with your dough hooks, at the minimum speed and increase the speed little by little, until the ingredients have been incorporated and you have a homogeneous dough.
5. Wet your work surface with water and pour the dough. Knead a little the dough with wet hands (so that it does not stick), and give it a rounded shape. You don’t need to knead too much.
6. Spread a wide bowl with a few drops of oil (so that it does not stick) and put the dough inside. Cover the dough with a piece of transparent paper and let stand about 2 and a half to 3 hours, until the dough has doubled or tripled in size.
7. Create your loaf pan: Cover a small basket or large bowl with a clean, dry cloth. With your hands, adapt the cloth to the shape of the bowl and spread a little rye flour on the top.
8. After three hours: Put a little rye flour on your work surface and pour the dough. Very delicately and without hitting it, give the dough a rounded and smooth shape. Put the dough into the mold, with the most beautiful part down and smooth the surface without pressing the dough. Cover with a cloth and let stand for half an hour in a warm place.
9. Preheat the oven to 480 ºF (250 ºC), with heat only below, and put water in an oven-safe casserole, and let it boil.
10. After half an hour: the dough will have puffed up a bit, put it very carefully on a baking sheet. You will see that some cracks will form on the surface, it is normal.
11. Put the pan of boiling water into the oven to create steam and bake your loaf at 480 ºF (250 ºC) with heat only below, lasting 20 minutes. After 20 minutes: take out the saucepan and let the steam out, heat up and down and the temperature at 420 ºF (220 ºC), bake 35 minutes more.
12. Let the bread cool on a rack before cutting it.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 y Phase 3.