The Fast Metabolism Diet keeps you eating a lot but you still, lose weight. Instead of counting the fat or gram, you rotate what you consume through every week as outlined in a simple plan created to set your metabolism ablaze. For example, you could have fruits and carbs between Monday and Tuesday and vegetables and proteins through Wednesday and Thursday. On Friday and over the weekend, you could have similar things you had during the week but include oils and some healthy fat. This regimen can be repeated for a month.
Each cycle of the fast metabolism diet focuses on the different healthy food that reduces liver stress, calm adrenal glands as well as feeding your thyroid to produce T3 and T4 hormones, which spark fast metabolism. Reducing stress also cuts production of cortisol, the hormone responsible for belly fat. Your metabolism works faster if you keep it guessing and is recommended for people with chronic ailments who need to lose weight as needed.
Stir-Fried vegetable with shrimp and quinoa pasta (serves four)
1 tsp pepper crushed red flakes.
3 tsp crushed garlic.
2 cups quinoa fusilli cooked, warm or even wild rice.
3 tsp chopped cilantro
2 tbsp olive oil.
1/2 tsp sea salt.
1/2 Red onion chopped cup.
1 1/2 to 2 quartered Brussels cups sprouts.
1 lb jumbo cooked shrimp.
12 to 14 stalks of asparagus, trimmed and chopped.
Two heads bok baby Choy, bottoms removed.
Heat olive oil in nonstick skillet. Stir-fry onion for 4 minutes on medium heat. Add garlic and fry for one minute. Add sea salt, red pepper flakes, sprouts, cilantro, and asparagus. Continue cooking until veggies are soft. Add shrimp and bok choy and keep cooking on a high, medium heat until shrimp heats through.
Serve over wild rice or quinoa pasta.
Steamed broccoli with New York strip steak (serves one)
1/8 tsp black pepper.
5- to 6-oz New York strip steak.
1/2 tsp sea salt.
3 cups broccoli florets.
1/2 tsp minced garlic.
Preheat the broiler as required. Cut off any excess fat from the steak. Rub each side with pepper, salt, and garlic as well. Put the steak in a hot pan and broil for between seven to 15 minutes.
Quick tip: To stop the steak from getting charred, slice it in half size.
Steam broccoli while the steak is broiling. Boil about two inches of water with a wire steaming tray. Cover and steam for six minutes, or until you can easily pierce using a fork.
Season with salt and pepper and serve.
Quick tip: You could make an additional strip steak for next day’s lunch salad.
Strawberry French Toast (serves one)
1/4 tsp ground cinnamon.
One egg white.
1/2 cup frozen strawberries.
One tsp vanilla extract.
1/8 tsp stevia or xylitol.
One slice sprouted grain bread.
Two tsp lemon juice.
Whisk cinnamon, vanilla and egg white in mixing bowl. Coat each side by soaking bread in the mixture. Place the dough on a heated nonstick pan, occasionally turning to cook evenly.
While toast is cooking, heat strawberries in a skillet over moderate heat. As they are halfway cooked, add lemon juice and stevia and continue cooking until warm then pour over the toast.
Eat while warm.
Baked Cinnamon Grapefruit (serves one)
Pinch of cardamom (optional).
One pink grapefruit.
Pinch of nutmeg (optional).
1/4 tsp of cinnamon.
Peel and part the grapefruit. Sprinkle it with nutmeg, cinnamon, and cardamom. Bake at 190C for 20 minutes or until the cinnamon caramelizes.
Avocado and Turkey Lettuce Wrap (serves one)
2 to 4 large romaine lettuce leaves.
1/2 cup cooked ground turkey.
2 tbsp hummus.
1/2 avocado, sliced thinly.
1 tbsp salsa of choice.
1 cup arugula.
Sea salt and pepper.
Warm tortilla in the microwave or a dry pan. Lace the top by evenly spreading salsa and hummus. Top the arugula and avocado. Add pepper and salt. Spoon the turkey, wrap and enjoy.
Quick tip: The lettuce can be switched for one sprouted grain tortilla warmed in a microwave or dry pan.
Chicken and Broccoli Bowl (serves four)
1/2 cup brown rice.
4 cups broccoli florets.
1/2 tsp sea salt.
4 cups vegetable or chicken broth.
1/2 cup chopped celery.
One tablespoon lime juice.
1 tbsp parsley or cilantro.
1/2 cup chopped the carrot.
1 lb skinless, boneless chicken breast, cut into 2-in pieces.
1/2 cup red onion chopped.
1/2 tsp minced parsley.
One tsp minced garlic.
1/2 tsp black pepper.
Preheat the oven to 190C. Mix one tablespoon parsley, broth, garlic, and vegetables in a mixing pot. Add a cup of water and boil. Add rice and keep cooking.
Cover to simmer for 25 minutes then remove the lid. Continue simmering for five minutes then set aside. As the rice cooks put broccoli and chicken in a mixing pot. Add salt and pepper, parsley and lime juice. Mix until the broccoli and chicken are coated with all the flavors. Put the broccoli and chicken mixture in a baking pan. Evenly so read it on the bottom using a spatula. Bake for between 30 and 35 minutes.
Remove the chicken from the oven and allow it to cool. Part the rice four times into half-cup servings. Divide the broccoli and chicken mixture into four servings and place each on the rice. Serve and enjoy.
Tuna Salad-Stuffed Red Pepper (serves two)
1/2 cup fresh basil, cut in a chiffonade.
5-oz can tuna, packed in water.
Three small Persian cucumbers, finely chopped.
2 tbsp finely chopped red onion black pepper.
2 tbsp lemon juice.
One red bell pepper washed, halved and cored.
1 tbsp prepared mustard sea salt.
Strain the tuna and put it into a mixing pot. Add onion, basil, and cucumbers and stir well. Fold in the salt and pepper, mustard and lemon juice. Stuff the tuna mixture into red pepper halves. Serve.
Turkey or Buffalo Chili (serves six)
4 c. chopped zucchini.
1 to 1 1/2 lbs lean ground turkey or buffalo.
1/4 tsp crushed pepper red.
15 oz can kidney beans.
2 tbsp. parsley or cilantro.
1 tbsp. chili powder.
15 oz can black beans.
15 oz can lentils or adzuki beans.
15 oz can white beans.
32 oz can pinto beans.
1/2 c. diced red onion.
4 c. (32 oz) organic bell pepper tomato soup or plain tomato soup or canned chopped tomatoes
One tsp sea salt.
Brown turkey or buffalo in a pan then drain. Turn the slow cooker on high setting. Add onion, chili, meat, parsley, onion, pepper, garlic. Stir and later remove all bean cans. Add zucchini and tomatoes. Stir and cook on high for between four and five hours. Salt to taste.