Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss (9 page)

·
     
1 clove garlic

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1 teaspoon soy sauce

·
     
1 scallion

1.
    
Dump the shirataki into a strainer in the sink, rinse, and drain well.

2.
    
Put in a microwaveable bowl, and nuke for two minutes.

3.
    
Drain again, and nuke for another minute or two.

4.
    
Drain one more time.

5.
    
Snip across the noodles a few times with your kitchen shears.

6.
    
Now measure everything except the scallion into the bowl.

7.
    
Stir till it all blends into a sauce.

8.
    
Slice the scallion on top, and eat.

Amy
says:
Cheesecake as a Fat Fast meal? Yes please. When I made these for my family, they didn’t last long. You might want to make a double batch if you don’t live alone.

·
     
8 ounces cream cheese, softened

·
     
½ cup heavy whipping cream

·
     
1 tablespoon vanilla

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3 whole eggs

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6 packets True Lime

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Sugar-free sweetener to equal 12 teaspoons of sugar

1.
    
Using an electric mixer, beat cream cheese and heavy cream until smooth. Add remaining ingredients and mix well.

2.
    
Pour batter into greased ramekins and place on a cookie sheet. Bake at 350 degrees F for 30 to 40 minutes, unti Cmin/span>

3.
    
Set on a rack until cool enough to handle, then refrigerate until ready to serve.

Amy
says:
This is an adaptation of a recipe I put together several years ago, modeled after the high-carb version of my aunt’s cheese soup. It’s warm, filling, and tasty. It’s perfect for those times when you’re hankering for comfort food.

Serves 4

·
     
2 cups broccoli florets, steamed

·
     
4 ounces cream cheese, softened

·
     
2 cups water

·
     
¼ cup heavy whipping cream

·
     
½ cup chicken broth

·
     
1 teaspoon salt

·
     
1 cup Cheddar cheese

·
     
Pepper, to taste

1.
    
Steam the broccoli florets till tender. Mix ½ cup of the broccoli, all the cream cheese, ½ cup of the water, and all the heavy cream in a blender until smooth.

2.
    
Pour this mixture into a pot or large saucepan. Add chicken broth, rest of broccoli, and rest of water and mix. Over medium heat, bring to a simmer.

3.
    
Once heated, ad Cce iv heigd your Cheddar cheese and mix until melted and completely blended. Add pepper to taste.

Amy says:
While this would obviously be great for breakfast, it’s just as delicious any other time of the day. It’s another quick and easy meal that has become a favorite of mine, especially on busy days when I’m short on time.

·
     
1 egg

·
     
2 teaspoons butter, melted

·
     
2 teaspoons heavy cream

·
     
Salt and pepper to taste

·
     
1 tablespoon ham cubes, diced small

·
     
⅛ cup Cheddar cheese

1.
    
Beat together egg, butter, cream, salt and pepper.

2.
    
Spray a small skillet with olive oil, if needed, and heat over burner set on medium.

3.
    
Pour egg mixture into pan. With a spatula or turner, mix until eggs start to set.

4.
    
Add ham and cheese, mixing until cheese is melted and eggs are set.

In the general run of things, these are certainly high fat recipes. Fce ivv filepos-id="filepos155935">

Want a comforting winter breakfast? Here it is. Add a sprinkle of cinnamon if you like.

·
     
1 ½ tablespoons ground pecans (I find this labeled pecan meal or pecan powder)

·
     
1 ½ tablespoons shredded coconut meat

·
     
1 tablespoon flax seed meal

·
     
1 pinch salt

·
     
⅓ cup boiling water, or to taste

·
     
2 tablespoons heavy cream

·
     
Splenda or sweetener of choice, to taste

1.
    
Measure the pecans, coconut, and flax seed meal into a bowl, and add the salt. Stir them all together.

2.
    
Add the boiling water, and stir it all up. Let it sit for just a minute or two.

3.
    
Add the cream and sweetener of choice, and eat!

Easy, but oh-so-good! I make these even when I’m not fat fasting, to get a kick of energy-spiking medium chain triglycerides before working out.

·
     
1 cup coconut butter

·
     
1 ounce unsweetened baking chocolate, melted

·
     
2 tablespoons coconut oil, melted

·
     
30 drops liquid stevia extract—chocolate or French vanilla flavor, your choice

1.
    
Combine everything in your food processor, and run until it’s well-combined—you’ll need to scrape down the sides once or twice.

2.
    
Spoon by level tablespoonfuls onto waxed paper, and refrigerate. You should get 16 candies; 2 to a serving.