Haylie Shows GMA Viewers New Ways to Harness the Power of Food to Fuel a Fast Metabolism!

During a time when we all need to feed our metabolisms to stay healthy, I dropped in on Good Morning America's Lara Spencer to share some tips and recipes from my newest book, Cooking for a Fast Metabolism. *Sign up for our next free challenge and get started on healing and speeding up your slow metabolism. 

Lara and I talked about the importance of kicking off the morning with lots of veggies and protein, since protein is going to lower stress hormones and ignite your metabolism. Now more than ever, we want to eat foods we package, not packaged foods! So I shared my yummy Breakfast Fajita recipe, loaded with veggies. 

As a busy mom, Lara was interested in lunch ideas that she could serve her kids. So we talked about a parchment paper or foil “wrap” using leftover veggies from the breakfast fajita, and a tahini or vinegar dressing to help your body burn through food for energy and help balance your hormones while reducing inflammation. For my Cobb Salad Wrap, we do hard-boiled eggs, radishes, carrots, all things that are going to ignite that metabolism. 

With so many people needing ideas for healthful, metabolism-revving foods right now, I also shared my Veggie Lentil Power Bowl. Again, the veggies in this dish are like kindling for the metabolism, and it freezes really well. All these recipes from my new cookbook are super easy to make, and I even give you all the swaps you need based on what you can source in grocery stores. 

Oh, I also shared my mouth-watering Carrot Cake Bars, because again, pleasure stimulates the metabolism. Make sure you’re eating things all day long to ignite that burn.

Chef's Salad Parchment Wrap

Phase 3 | Serves 1
Prep time: 10 minutes | Total time: 15 minutes


2 ounces sliced nitrate-free, no-sugar-added deli turkey
1 ounce sliced nitrate-free, no-sugar-added deli ham
1/2 large hard-boiled egg, sliced
2 slices tomato or 1/4 cup halved cherry tomatoes
1/4 cup cucumber sticks
`1/4 cup carrot sticks
1/4 avocado, sliced
1 radish, sliced
1 1/4 cups shredded romaine lettuce
2 teaspoons olive oil
1 teaspoon red wine vinegar
Sea salt
Freshly ground black pepper


On a work surface, lay down a piece of freezer paper, parchment, or wax paper about 12 inches long. Near one corner, place the turkey slices in a single, overlapping layer. Top with the ham. Layer on the egg and veggies. Drizzle with the oil and vinegar, and season with salt and pepper. Starting from the corner, roll the paper as tightly as you can around the filling, folding in the edges burrito-style as you go. Secure with a piece of tape, if necessary. To eat, peel back the paper as you eat the wrap.

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