Instructions

1. Peel the pears, chop them and grind them with the blender until obtaining a puree.
2. In a large bowl, add the egg whites and flour and mix well.
3. When you have a homogeneous mixture, add the pear puree, the cocoa, the sweetener, the bicarbonate, and the tartar cream. Mix well until the ingredients are incorporated, and you get a smooth dough.
4. Heat a nonstick skillet. When it’s hot, lower the heat a little, pour two tablespoons of the mixture into the pan, and form a round pancake. Let the pancake cook for a few minutes.
5. When several bubbles have formed on the surface, turn it over with a spatula and cook for a couple more minutes.
6. Repeat the process until the mixture is finished.
7. Serve your pancakes with the blueberries on top.

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

Instructions

1. Preheat the oven to 320º F (160ºC).
2. Put the egg whites at room temperature in a large bowl, add the cream of tartar and beat them until they form stiff peaks.
3. In another bowl, mix the almond meal, birch xylitol, and nutmeg or cinnamon.
4. Combine the almond meal compound to the egg whites, one tablespoon at a time, always amalgamating the mixture.
5. Transfer the dough into a pastry bag and form a round cookie (or the desired shape) on top of a baking sheet lined with baking paper.
6. Bake for 10 minutes and let them cool in the oven.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3; With the quantities of this recipe, you got 2 snacks for <20 pounds (regardless of the number of cookies you obtain). Remember to add phase vegetables to complete your snack.

Instructions

1. Start by mixing all the dry ingredients: flour, 2 tablespoons of xylitol, baking soda and cream of tartar.
2. Add the oat milk to the flours and mix well.
3. In a large bowl, whisk the egg whites until stiff and incorporate them into the flour mixture with a spatula. Make enveloping and careful movements, so as not to depose the egg whites very much.
4. In a silicone mold, put the remaining xylitol, evenly distributed. Place the pineapple slices on top.
5. Blueberries or cherries can be placed now or wait for until the cake is baked, as you prefer.
6. You can cut the remaining pineapple into small pieces and put it in the dough.
7. Pour the dough on top of the pineapple placed at the bottom of the mold and bake the cake at 160 degrees for 25 -35 minutes or until cooked.
8. Take out the cake upside down immediately. Pay a lot of attention because the xylitol “syrup” could be very hot.
9. If you haven’t done it before, add blueberries or cherries.

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

Instructions

1. Preheat the oven to 180º C.
2. Cook broccoli steamed or boiled, for 10/15 minutes, until tender.
3. Meanwhile, wash spinach well and sauté in a pan, a couple of minutes, with two or three tablespoons of water.
4. In a large bowl, beat the whites with salt and pepper.
5. Drain the vegetables well and mix them with the egg whites.
6. Distribute the compound in silicone molds for muffins or in disposable aluminum molds.
7. Sprinkle each muffin with garlic powder and bake 20 minutes.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1 & 2. With these amounts, you get 2 meal portions of protein and 2 of vegetables for -10 or 4 snack servings for protein and 4 for vegetables for -10.

Instructions

1. Wash the spinach and kale thoroughly and remove the stems.
2. Put all the ingredients in the blender and process until you obtain a homogeneous consistency. If it is too dense you can add a little water and beat again.

This recipe is suitable for the Fast Metabolism Diet – DMA Phase 1, 2 and 3; With these quantities, you get 1 full P2 breakfast or 2 full P2 snacks for <20 pounds.

For this recipe, you may need:
 

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.

For this recipe, you may need:

Instructions

1. Preheat the oven to 330º F (170º C).
2. Peel the zucchini (you can save the skin for a vegetable soup) and grate it very finely.
3. Place the grated zucchini on a clean cloth (for example those used to make cheese) and squeeze it to remove all the water.
4. Mix the zucchini with the liquid ingredients: the egg, the oil and the lemon, and mix well.
5. Then add the remaining ingredients and mix until there is a stable compound.
6. Pour the mixture into a cup suitable for baking and bake one 15-20 minutes.

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 350ºF (180ºC).
2. In a large bowl beat the egg with 1 egg white and 4 tablespoons of xylitol until it becomes a foamy compound.
3. Add the grated orange zest, the vanilla seeds, the sunflower oil, the almond milk and mix well.
4. In another bowl, mix all the flours, the baking soda and the cream of tartar and add them to the liquid compound. If it is too dry, add a few more tablespoons of almond milk.
5. Add the cacao nibs and mix well.
6. Distribute the compound in muffin molds or cake mold.
7. [OPTIONAL] *** In a small saucepan, melt 1 tablespoon of xylitol, when it entirely melts beat the remaining egg white and add the melt xylitol.
8. Put a teaspoon of the compound of egg white and xylitol on the surface the most muffins and mix the surface lightly with a fork, to integrate a bit the two compounds.
9. Garnish with the whole almonds and bake for 20 minutes.****

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings and 4 grain serving, but just 1 protein serving, for <20 pounds.

For this recipe, you may need:
    

Instructions

1. Put the seeds in a powerful food processor and crush the seeds until they form a granular paste. This operation may require several minutes.
2. Put the obtained paste in a bowl with xylitol or stevia, baking soda, and cinnamon.
3. In another bowl beat the egg and add half of the egg to the rest of the ingredients. Work well to form a dough, add more egg if the dough is too dry.
4. Wrap it in baking paper and let it sit in the fridge for about 20 minutes.
5. Preheat the oven to 290ºF (145º C).
6. Put the dough between 2 sheets of baking paper and spread it with a rolling pin. The dough should have a thickness of about 1/2 cm.
7. Use a cookie mold to shape them; You can also use a glass or cut them with a knife.
8. Put the cookies on a baking sheet lined with baking paper and bake about 15 minutes.
9. IMPORTANT: to obtain the green color in the center of the cookies, they must be some time under heat (in the oven) but without getting toast too much. How each oven is different, I recommend previously cooking one single cookie at the temperature indicated in the recipe; if it browns too much, you can lower the heat slightly; while if it does not brown enough, you can raise the temperature slightly. Once they are cooled, the cookies look perfectly normal, but the base and the inside of the cookie acquire a green color.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 4 healthy fat servings for <20 pounds. For a complete snack, add vegetables.

For this recipe, you may need:

Instructions

1. In a large bowl, start to whisk the egg whites. Add the cream of tartar. Keep whisking until stiff peaks forms.
2. With a knife cut the vanilla bean and remove the seeds, add the seeds to the whites and beat again.
3. Made a sort of syrup: boil the water and agar agar for 3 minutes stirring frequently.
4. Add xylitol and boil for another 3 minutes stirring constantly over medium-low heat.
5. While whisking the egg whites add 1 teaspoon of syrup. Pay attention not to disassemble the egg whites. Continue until you finish the water. There must be a white, shiny and sparkling compound.
6. Optional: Sprinkle the base of a silicone mold with 1/2 tablespoon of arrowroot.
7. Pour the compound into a silicone mold (or another mold lined with baking paper) and level it with a spatula.
8. Optional: sprinkle the surface with the remaining arrowroot.
9. Leave in the refrigerator at least 2 hours.
10. Demolish carefully and cut into squares.

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2; With these quantities, you got 3 protein servings for P2 snack for <20 pounds.