Shrimp Tacos and Oatmeal Tortillas FMD

Phase 3 | Serves 2 | Prep time: 15 minutes | Total Time: 40 minutes

Ingredients:

• 12 oz. raw and peeled medium shrimp
• 1 tsp paprika
• 1 tsp salt
• ¼ tsp chili powder
• 1/8 tsp black pepper
• ½ tsp lemon zest
• ¼ tsp onion powder
• A pinch of cumin
• 1 cup of shredded cabbage (I like to wash the cabbage with water and white vinegar)
• 1 tbsp chopped jalapeño pepper
• ¼ cup chopped onion
• ¼ cup chopped tomato
• 2 tbsp chopped cilantro
• ¼ tsp salt
• ¼ tsp lemon juice
• 1 medium avocado
• ½ tbsp coconut oil

For the oat tortilla

• ½ cup old fashioned oats
• ½ cup water
• 2 egg whites
• 1 tsp salt
• ¼ tsp black pepper

Instructions:

Season the shrimp: in a small bowl mix 1 tsp of paprika, 1 tsp of salt, ¼ of tsp of chili powder, 1/8 tsp of black pepper, ½ tsp of lemon zest, ¼ tsp of onion powder and a pinch of cumin, add the shrimp and set aside after mixing.

Tip: To get a better flavor, let them rest for at least 15 minutes.

Put coconut oil in a medium pan over medium heat. Once heated, add the shrimp and cook approximately 3 minutes on each side or until pink and curled.

Tip: Be careful and do not overcook the shrimp. Shrimp is all about the texture!

Now we are going to make the tortilla. Put ½ cup of oats in the blender and blend for a few seconds to a powder consistency then add ½ cup of water, 2 egg whites, 1 tsp of salt and ¼ tsp of black pepper and blend for one additional minute.

Put the mixture in medium circles (approximately 4" diameter) in a non-stick pan over medium heat, cook for 2 minutes, flip and cook for another 2 minutes.

In a small bowl mix the onion, tomato, jalapeño (without the seeds), cilantro, ¼ tsp of salt, ¼ tsp of lemon juice.

Cut the avocado into little squares.

Now it's time to build our tacos! Put the oat tortilla, then add cabbage, a few pieces of shrimp, the combination of onion, tomato, jalapeño, and cilantro, add the avocado and they are ready! Do not forget to put a little slice of lemon on your plate; it will look pretty and tacos go perfectly with lemon juice.

Note: With a few changes it could be a phase 1 recipe.
Use chicken instead of the shrimp and do not cook it with oil.
Do not add the avocado.
And you can have a bigger tortilla!

Quick Garlic Shrimp FMD

Serves 4 | Prep time: 10 minutes | Total time: 10 minutes

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 pounds large shrimp (21 to 25 count), peeled and deveined
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 3 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 cups cooked sprouted grain pasta, quinoa, or wild rice

DIRECTIONS
Heat the oil, garlic, and crushed red pepper flakes together in a large skillet over medium-high heat, stirring occasionally, until the oil is hot and the garlic is softened, about 1 1/2 minutes.

Add the shrimp, salt, and pepper.

Cook, stirring often, until the shrimp turn opaque, about 4 minutes.

Stir in the lemon juice and parsley.

Serve hot over quinoa, sprouted grain pasta or wild rice.
 FMD, FMD-PHASE-3

Asparagus Shrimp Stir Fry FMD

Serves 4

 INGREDIENTS

• 2 Tbls. grapeseed oil
• 1 lb. shrimp, shelled and deveined
• 1 lb. asparagus, tough ends trimmed, sliced diagonally into 2-inch pieces (halve any thick stalks lengthwise)
• 1 Tbls. minced garlic
• 1 Tbls. grated fresh ginger
• 1/4 to 1/2 tsp. crushed red pepper flakes
• 2 Tbls. tamari
• 2 tsp. toasted sesame oil
• 2 cups cooked quinoa

DIRECTIONS
Heat a large, heavy skillet over high heat. Add the grapeseed oil and shrimp and stir-fry 1 minute or until just pink. Remove the shrimp to a plate, leaving the oil in the pan.
Add the asparagus and stir-fry 1 minute. Add the garlic, ginger, and red pepper flakes. Return the shrimp to the pan and stir-fry 1 minute longer. Remove everything to a bowl. Toss with tamari and toasted sesame oil and serve over quinoa.

Grilled Chinese Shrimp

Serves 2 | Prep time: 20 minutes | Total time: 20 minutes

INGREDIENTS

• 12 ounces shrimp
• 1 stalk green onion, green part only, chopped
• 2 cloves garlic, very finely minced
• 2 teaspoons grated fresh ginger
• 1 teaspoon finely minced chile pepper (or to your taste)
• 1 teaspoon sea salt
• 1 teaspoon olive or grapeseed oil
• bamboo skewers, soaked in water 30 minutes

DIRECTIONS
Preheat a grill to high heat.

Combine all ingredients in a large bowl and mix thoroughly to coat the shrimp.

At this point, you can refrigerate for up to overnight or just proceed to next step.

Skewer the shrimp (using two skewers makes them easier to flip).

Grill 2 to 4 minutes each side (depends on how big the shrimp are).
Serve immediately.

To broil:

Set the oven rack to 8 inches below the heating unit. Broil 4 minutes per side or until cooked through.



 FMD, FMD-PHASE-3

Garlic Shrimp FMD

Serves 2 | Prep time: 5 minutes | Total time: 20 minutes

INGREDIENTS

• 12 ounces uncooked large shrimp, peeled and deveined
• 3/4 teaspoon coarse sea salt
• 3 tablespoons olive oil
• 1 1/2 tablespoons chopped garlic
• 1 bay leaf
• 1 dried red chili pepper, about 1 1/2 inches long (or 1/4 teaspoon crushed red pepper flakes)
• 1 1/2 tablespoons minced fresh parsley

DIRECTIONS
In a bowl, toss the shrimp with the salt. Let stand for 15 minutes.

Heat the oil in a medium skillet over medium-high heat. Add the garlic, bay leaf, and chili pepper and stir for 30 seconds, until the garlic is fragrant. Add the shrimp and stir until just cooked through (about 2 to 3 minutes, depending on the size of the shrimp). Transfer the mixture to a serving dish and sprinkle with parsley.

 FMD, FMD-PHASE-3

Shrimp with Artichokes FMD

Shrimp have a ton of healthy Omega-3 fatty acids that can significantly lower your cholesterol and stabilize blood sugar levels. It also contains Astaxanthin, an antioxidant, that not only provides shrimp with its primary color pigment but may help reduce inflammation. Makes total sense why it is the most popular seafood in the US!  

Phase 3 | Serves 4
Prep time: 10 minutes | Total time: 10 minutes

INGREDIENTS

• 3 tablespoons olive oil
• 1 1/2 pounds large shrimp, peeled and deveined
• 1/2 teaspoon crushed red pepper flakes
• 2 garlic cloves, minced
• 2 cups diced tomatoes
• 14-ounce can artichoke hearts, drained and quartered
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon paprika
• 1/4 teaspoon sea salt

DIRECTIONS
Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, red pepper flakes, and garlic; sauté 3 minutes. 

Add the remaining ingredients; cook 3 minutes, stirring frequently, or until the shrimp are done, and the mixture is thoroughly heated.

 FEATURED-RECIPE, FMD, FMD-PHASE-3

Pumpkin Bread FMD

Phase 3 | Serves 8 | Prep time: 15 minutes |  Total time: 1 hour, 25 minutes

INGREDIENTS

• 1 cup raw almond flour (not blanched)*
• ½ cup coconut flour
• ½ teaspoon sea salt
• ½ teaspoon cream of tartar
• ¼ teaspoon baking soda
• 2 ½ tablespoons cinnamon
• 3 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• ¼ teaspoon ground cardamom
• 4 large eggs, at room temperature
• ½ cup organic, unrefined coconut oil, at room temperature
• 1 cup organic pumpkin puree
• 20 drops liquid stevia (plain or vanilla flavored)
• ½ cup raw walnut halves

DIRECTIONS
Preheat oven to 350 Fahrenheit.  Lightly grease a 5” x 9” loaf pan with coconut oil.

In a medium bowl, combine almond flour, coconut flour, salt, baking soda, cream of tartar, cinnamon, ginger, cloves, nutmeg and cardamom. Mix well and set aside.

In a large bowl, beat eggs and coconut oil together, using an electric mixer, for 3-4 minutes. Add the pumpkin and stevia and continue beating for another minute.
Gradually beat in the almond flour mixture until combined.

Pour into prepared loaf pan and top with walnut halves.

Bake for 60 to 70 minutes (a toothpick inserted should come out clean). Let cool completely before slicing. One 1-inch slice is a grain and a healthy-fat serving for Phase 3. 

*If you cannot find raw almond flour, you can easily make your own. Place raw almonds in a blender or food processor and pulse until you get a flour-like consistency. Don’t run the blender continuously or you’ll end up with almond butter!

 FMD, FMD-PHASE-3

Pumpkin Snickerdoodle Cookies FMD

Pumpkin is a superfood and is wonderful for a fast metabolism. Pumpkin is great for collagen and your skin. It’s packed full of vitamin C, zinc, potassium and it’s an unlimited veggie on Phase 3. This sweet treat counts as a grain portion on Phase 3. Cookies for breakfast? Yes, please! Enjoy!

Prep time: 25 minutes
Total time: 1 hour (includes chilling time)
Phase: 3
Serves: 8 (6 cookies per serving as a grain portion)

INGREDIENTS
Cinnamon coating:

• 1/2 cup xylitol
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Pumpkin snickerdoodles:

• 3/4 cup xylitol
• 1/2 cup raw coconut oil
• 1 large egg
• 1/2 cup canned pure pumpkin
• 1/2 teaspoon vanilla
• 2 cups Fast Metabolism Baking Mix
• 1 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt

DIRECTIONS
Combine the cinnamon coating ingredients and set aside.

Make the snickerdoodles: Pulse the 3/4 cup xylitol in a blender until it is fine-grained. Place it in a mixing bowl with the coconut oil and egg, and beat well. Beat in the pumpkin and vanilla.

In a separate bowl, combine the remaining ingredients (baking mix through the sea salt). Add the dry ingredients to the wet ingredients. Beat together thoroughly. Cover the dough and refrigerate for 30 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Roll the dough into small balls, about the diameter of a quarter. Roll each dough ball in the cinnamon coating. Place about 2 inches apart on the prepared baking sheets. (Note: All of the cookies probably won’t fit in the oven at once; refrigerate the dough until ready to bake.) Bake 8 minutes, or until the edges are slightly golden. Remove from the oven and slide the parchment, cookies and all, onto a cooling rack. Cool completely.

 FMD, FMD-PHASE-3

Pumpkin Chia Pudding FMD

Your metabolism and taste buds will be delighted with this dish. Chia seeds are metabolism boosters that are super high in soluble fiber – which, in addition to filling you up, has cholesterol-lowering properties and prevents the absorption of fat. Chia seeds are nutritional powerhouses, with lots of omega-3 fatty acids, magnesium, phosphorus, and potassium. Pumpkin is packed full of vitamin C, zinc, potassium and it’s an unlimited veggie on Phase 1 and Phase 3. Additionally, pumpkin is great for collagen and your skin! Want to hear more about this delicious pudding, there is a video of me making this recipe.

PUMPKIN PUDDING
Prep Time: 5 minutes
Total Time: 20 minutes
Phase 3
Serves 6

INGREDIENTS

• 1 1/2 cups organic pumpkin puree
• 1 1/2 cups canned coconut milk
• 2 heaping tablespoons chia seeds
• 1 teaspoon vanilla
• 2 teaspoons Xylitol
• Optional: Baking spices of your choice

DIRECTIONS
1. Combine all of the ingredients in a bowl and mix fully.
2. Pour the mixture into individual serving dishes and refrigerate until the pudding is set.
3. Serve chilled, garnish with any extra spices you prefer.

 FMD, FMD-PHASE-3