In the past couple posts, I mentioned Robert and I were preparing to embark on the Fast Metabolism Diet and now we are in the thick of it. Today is day 10 of the 28 day diet and honestly, it’s going pretty smoothly! Not to mention we are both already getting GREAT results. (I lost 8 pounds in week 1 so you won’t hear any complaints from me!)
Lisa A. Goldstein. of WomensHealth.com, captures the essence of the diet much more eloquently than I can: “The Fast Metabolism Diet is a strategic 28-day plan to nurture the body back to health. It uses targeted nutrients at strategic times to evoke a metabolic change in a body that’s stuck or has become sluggish at burning fat. It incorporates healthy whole foods and all of the food groups but in a way that rotates between rest and restoration and rebuild and burn cycles. It celebrates food. The recipes are delicious and decadent. It is based on the science that pleasure stimulates the metabolism and that the body needs more, not less, for true repair.”
Here’s the deal: You must eat 5 times a day with 3-4 hours in between meals so your typical day looks like breakfast, snack, lunch, snack, dinner. If you are still up for 3-4 hours after you eat dinner then you should add another snack. The week is broken up into three phases and you can only eat the food approved within each phase. Phase 1 (Monday and Tuesday) is primarily fruits and grains. Phase 2 (Wednesday and Thursday) is only protein and vegetables. Phase 3 (Friday, Saturday, and Sunday) is fruits, veggies, proteins, grains and healthy fats (i.e. olive oil, avocados, nuts, nut flours, etc.)
In case you’re wondering what my typical week now looks like (as it relates to food), then wonder no more:
- Breakfast = fruit, grain
- Snack = fruit
- Lunch = fruit, grain, vegetable, protein
- Snack = fruit
- Dinner = protein, grain, vegetable
- Breakfast = protein, vegetable
- Snack = protein
- Lunch = protein, vegetable
- Snack = protein
- Dinner = protein, vegetable
- Breakfast = healthy fat, vegetable, fruit, grain
- Snack = healthy fat, vegetable
- Lunch = healthy fat, vegetable, fruit, grain
- Snack = healthy fat, vegetable
- Dinner = healthy fat, vegetable, fruit, grain
The only down side to this diet is I am CONSTANTLY thinking about food and much of my time is devoted to food prep. No joke, I spent all day Saturday planning out all our meals for the week, calculating how much of everything we needed and going to the farmers market, Publix and Walmart to get everything. Sunday and Tuesday nights are now meal prep nights where Robert and I prepare/package the snacks and lunches we will need for the next few days. But nonetheless I promise you it’s worth it. The results speak for themselves and I have so much more energy now. Haven’t felt tired at all during the day anymore (I used to always get tired and feel sluggish around 2 pm but I haven’t felt that way once since we started).
As with any diet, There are rules you MUST follow:
- Eat 5 times a day – even when you think you’re not hungry
- Eat every 3-4 hours – except when you’re sleeping (obviously)
- Eat within 30 minutes of waking up
- Complete a full 28 days of the diet (at least)
- Only eat the specific foods allowed in each phase
- Follow the phases in order
- Drink half your weight in ounces of water every day
- Eat organic whenever possible
- Meats must be nitrate-free
- Exercise according to the phase
- DO NOT CHEAT NO MATTER THE CIRCUMSTANCE
And there are things you cannot under any circumstances eat:
- No wheat
- No corn
- No dairy
- No soy
- No refined sugar
- No caffeine
- No alcohol
- No druid fruits or fruit juice
- No artificial sweeteners
- No fat-free “diet” foods
Wow. OK, if you made it this far thanks for bearing with me! Got a little carried away there but I’m just so excited about this and wanted to share with anyone else who might be interested.
It’s no secret that phase 2 is the worst phase (unless you are like my strange husband who thought phase 2 was actually the best phase?! weirdo.). It is especially difficult for me as I am pretty picky when it comes to veggies. I am happy to report that 1.) I survived phase 2 and 2.) There are actually some yummy things we ate, including stuffed peppers! (side note: turkey bacon was/is my saving grace.)
Now, let’s get down to what you really came here for (enough of my diet details and onto the yummy recipe)!
I got this stuffed pepper recipe from the Fast Metabolism Diet book, and it’s definitely going to be a weekly staple, even after the diet ends.
Here is what you need: 2 pounds ground turkey (the book calls for ground beef but I substituted ground turkey instead), 1 cup diced red onion, 1 cup diced celery, 3 tablespoons chopped cilantro (you can substitute parsley for those of you who don’t like cilantro), 3 tablespoons minced garlic, 1 1/2 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 cup baby spinach and 6 red bell peppers.
First prepare the peppers. Wash the bell peppers and remove the tops, cores, and seeds. Set aside.
Then , lightly brown the turkey and onion over medium heat. Then turn the heat to low and add the chopped celery, cilantro, garlic, salt, black pepper, oregano and basil.
Once the turkey is browned, stir in the spinach until it slightly wilts.
Stuff each pepper with the turkey/veggie mixture.
Place the peppers in a glass baking dish and add 2 tablespoons of water into the bottom to keep the peppers from drying out.
Cover with aluminum foil to prevent the meat from burning on top and bake at 375°F for 50 minutes.
Then, take off the foil and turn up the oven to 400°F and cook for an additional 10 minutes. If you aren’t on the diet and can enjoy the goodness that is cheese, feel free to sprinkle some cheddar or Mexican blend cheese on top and bake until melted and bubbly.
Allow to cool before serving.
Stuffed Peppers Recipe 2 pounds ground beef or ground turkey 1 cup diced red onion 1 cup diced celery 3 tablespoons chopped cilantro or parsley 3 tablespoons minced garlic 1 1/2 teaspoons sea salt 1 teaspoon ground black ground pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 cup baby spinach 6 red bell peppers 1. Wash the bell peppers and remove the tops, cores and seeds. 2. Lightly brown the turkey and onion over medium heat. 3. Turn the heat to low and add the chopped celery, cilantro, garlic, sea salt, ground black pepper, oregano, and basil. 4. When the turkey is browned, stir in spinach until it slightly wilts. 5. Stuff each pepper with the turkey/veggie mixture. 6. Place peppers in a glass baking dish and add 2 tablespoons of water in the bottom. 7. Cover with aluminum foil and bake for 50 minutes at 375°F 8. Take off the foil and turn up to 400°F and cook an additional 10 minutes. 9. Optional: After you take off the foil, sprinkle some cheddar or Mexican blend cheese on top.