Read The Fast Metabolism Diet Online
Authors: Haylie Pomroy
Serve with diced avocado
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
(select organic whenever possible)
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
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
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
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