The Fast Metabolism Diet (30 page)

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Authors: Haylie Pomroy

BOOK: The Fast Metabolism Diet
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Serve with diced avocado

ROSEMARY PORK ROAST WITH SWEET POTATO

PHASE 3

Serves 8

2 pounds boneless pork loin

2 tablespoons olive oil

½ tablespoon sea salt

½ teaspoon black pepper

½ teaspoon dried rosemary

½ teaspoon dried thyme

¼ teaspoon dried sage

6 garlic cloves

8 small or 4 large sweet potatoes

Rub the pork with the olive oil, salt, pepper, rosemary, thyme, and sage. Using a knife, make slits in the roast and insert the garlic cloves.

Put the roast in a slow cooker. Halve the sweet potatoes and place them around and on top of the pork roast (not underneath, as they won’t cook as well). Cook on low for 8 to 10 hours or on high for 6 to 8 hours.

SHRIMP AND VEGGIE
STIR-FRY WITH QUINOA PASTA

PHASE 3

Serves 4

2 tablespoons olive oil

½ cup chopped red onion

3 teaspoons crushed garlic

12 to 14 asparagus stalks, trimmed and chopped

1½ to 2 cups quartered Brussels sprouts

3 teaspoons chopped cilantro

1 teaspoon crushed red pepper flakes

½ teaspoon sea salt

2 heads baby bok choy, bottoms removed

1 pound extra-large cooked shrimp

2 cups cooked quinoa fusilli, warm, or wild rice

Heat the olive oil in a large nonstick skillet. Stir-fry the onion for 4 minutes over medium heat. Add the garlic and sauté for another minute. Add the asparagus, sprouts, cilantro, red pepper flakes, and sea salt. Stir-fry until the vegetables are crisp-tender.

Add the bok choy and shrimp and continue to cook on medium-high heat until the shrimp is heated through.

Serve over quinoa pasta or wild rice.

COCONUT PECAN-CRUSTED HALIBUT WITH ARTICHOKE AND DIP

PHASE 3

Serves 1

Olive oil spray

¼ cup crushed
pecans

¼ cup shredded coconut

1 egg white

5 drops liquid Stevia

6 ounces halibut fillet (or mahimahi or cod)

1 medium artichoke

DIP

1 teaspoon hummus

1 teaspoon lemon juice

1 teaspoon toasted sesame oil

Sea salt

Black pepper

Preheat the oven to 400 degrees. Cover a baking pan with aluminum foil and spray lightly with olive oil. Set aside.

In a small mixing bowl, combine the pecans and coconut. In another bowl, whip the egg white with a fork and add the Stevia. Dip the fish in the egg white, then roll it in the mixture, heavily coating the fish. Place the fish on the foil. Bake for approximately 20 minutes.

While fish is cooking, bring a pot of water to a boil. Wash the artichoke and remove the base. Cut in half lengthwise. When water is at a rolling boil, add the artichoke and boil until you can easily pull a leaf off with tongs, approximately 10 minutes. Drain. Prepare the dip by combining all ingredients in a small bowl.

Serve the fish with the artichoke, with dip alongside.

ALMOND BUTTER–
STUFFED CELERY

PHASE 3

Serves 1

2 celery stalks

2 tablespoons almond butter

Coconut flakes or carob chips (optional)

Wash and clean the celery stalks. Cut into 2- to 3-inch pieces. Fill the celery pieces with the almond butter. Sprinkle with coconut flakes and/or carob chips.

NUTTY
JICAMA WITH LIME

PHASE 3

Serves 1

½ cup diced peeled jicama

½ cup raw
pine nuts

½ lime juice

Pinch of sea salt

Place the jicama in a small bowl. Add the pine nuts. Squeeze lime juice onto the jicama and pine nuts. Add salt and stir well.

WHITE BEAN AND DILL HUMMUS

PHASE 3

Serves 6

2 16-ounce cans chickpeas, drained, reserving ⅓ cup liquid

1 can organic white beans

½ cup tahini

½ cup fresh lemon juice

1 to 1½ teaspoons kosher salt

½ garlic clove

1 teaspoon dill

6 cups sliced cucumbers

Using a food processor or blender, blend the first seven ingredients together until smooth.

Serve each serving of hummus with 1 cup of sliced cucumbers.

CREAMY GUACAMOLE

PHASE 3

Serves 1

1 teaspoon safflower mayonnaise

½ avocado

1 teaspoon cilantro

1 teaspoon lime juice

⅛ teaspoon cracked red pepper

Salt and pepper to taste

1 cup sliced cucumber or jicama

Mash first 6 ingredients together and serve with sliced cucumber or jicama.

SWEET POTATO HUMMUS AND CUCUMBERS

PHASE 3

Serves 6

2 16-ounce cans chickpeas, drained, reserving ⅓ cup liquid

½ cooked sweet potato

½ cup tahini

½ cup fresh lemon juice

1 to 1½ teaspoons kosher salt

½ garlic clove

¼ teaspoon ground cumin

6 cups sliced cucumbers

Using a food processor or blender, blend all ingredients except cucumbers until smooth.

Serve each serving of hummus with 1 cup of sliced cucumbers.

The
Super-Simple Diet Option

I
always encourage you to cook, if possible, because I think cooking is fun and is a lot easier than most people think—and its health benefits are so worthwhile. If you really don’t like to cook, or you truly don’t have the time to cook but you want the convenience of grab-and-go foods, then this next option is for you.

The Super-Simple Diet Option (you can print out at:
http://rhlink.com/fastmain
) uses my phase-specific Fast Metabolism Diet (FMD) breakfast shakes for
breakfast
each day (at
www.ShopHayliePomroy.com
). Each
morning snack
is the same during each phase, so these are easy to buy and stash.
Lunch
uses either leftovers from your dinner the night before or simple sandwiches and salads you can make in minutes. The phase-specific food bars (also available on
www.ShopHayliePomroy.com
) make every
afternoon snack
simple—just keep them in your desk or purse.

Finally, for
dinner
, this super-simple plan requires that you cook just seven slow cooker meals, which you can make the first week and then
freeze for the rest of the weeks, taking you through the full 28 days.

SUPER-SIMPLE MEAL MAP,
PHASE 1
SUPER-SIMPLE MEAL MAP,
PHASE 2
SUPER-SIMPLE MEAL MAP,
PHASE 3

Just use this meal map during the four weeks. Set aside one or two weekend days to make all the slow cooker meals. Then freeze them in individual portions for easy defrosting. Although I own three slow cookers myself, I’ve been known to borrow a friend’s and get it all done in one night.

Sure, this plan contains less variety, but for many of my clients, the simplicity and convenience are well worth it.

Master
Food Lists

This is a master list that includes every food you can eat for every phase. Whenever you need to know if it’s okay to eat something within your phase, or if you are just looking for what to buy at the store for your phase, look here. Remember, whenever possible, choose organic.

PHASE 1 FOOD LIST

(select organic whenever possible)

VEGETABLES AND SALAD GREENS (FRESH, CANNED, OR FROZEN)

Arrowroot

Arugula

Bamboo shoots

Beans: green, yellow (wax), French

Beets

Broccoli florets

Cabbage, all types

Carrots

Celery, including tops

Cucumbers

Eggplant

Green chiles

Green onions

Jicama

Kale

Leeks

Lettuce (any except iceberg)

Lima beans

Mixed greens

Mushrooms

Onions, red and yellow

Parsnips

Peas: snap, snow

Peppers: bell, pepperoncini

Pumpkin

Rutabaga

Spinach

Spirulina

Sprouts

Sweet potatoes/yams

Tomatoes

Turnips

Zucchini and winter or yellow summer squash

FRUITS (FRESH OR FROZEN)

Apples

Apricots

Asian pears

Berries: blackberries. blueberries, mulberries, raspberries

Cantaloupe

Cherries

Figs

Grapefruit

Guava

Honeydew melon

Kiwis

Kumquats

Lemons

Limes

Loganberries

Mangos

Oranges

Papaya

Peaches

Pears

Pineapples

Pomegranates

Strawberries

Tangerines

Watermelon

ANIMAL PROTEIN

Beef: filet, lean ground

Buffalo meat, ground

Chicken: skinless, boneless white meat

Corned beef

Deli meats, nitrate-free: turkey, chicken, roast beef

Eggs, whites only

Game: partridge, pheasant

Guinea fowl

Haddock fillet

Halibut: fillet, steak

Pollock fillet

Pork: tenderloin

Sardines, packed in water

Sausages, nitrate-free: turkey, chicken

Sole fillet

Tuna, solid white, packed in water

Turkey: breast meat, lean ground

Turkey bacon: nitrate-free

VEGETABLE PROTEIN

Black-eyed peas

Chana dal/lentils

Chickpeas/garbanzo beans

Dried or canned beans: adzuki, black, butter, great northern, kidney, lima, navy, pinto, white

Fava beans, fresh or canned

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