Phase 3: Cinco de Mayo Fiesta
Guilt is fattening! Never stop loving what real, nutrient-dense food does for you and your body. Appreciate and respect what nutrients have to offer and the potential they hold for you. You see pleasure stimulates the metabolism!
Here are some of my favorites for your Cinco de Mayo Fiesta that will not only be pleasing to the palate but will ignite your metabolism! And remember, if you do “accidentally” have a margarita, here’s what to do about it.
Phase 3 | Serves 1 | Prep time: 5 minutes | Total time: 5 minutes
1 teaspoon safflower mayonnaise
1 teaspoon cilantro
1 teaspoon lime juice
1/8 teaspoon cracked red pepper
Salt and pepper to taste
1 cup sliced cucumber or jicama
Mash first six ingredients together and serve with sliced cucumber or jicama.
Easy-Peasy Nacho Cheesy
Phase 3 | Makes about 1 1/2 cups | Prep time: 15 minutes | Total time: About 3 hours (including soaking time)
- 1 1/2 cups orange or red bell pepper (or a combination)
- 1/2 tsp. garlic, minced
- 1 cup raw cashews, soaked in water at least 2 hours
- 1 tsp. sea salt
- 1/4 cup nutritional yeast
- 1/4 tsp. turmeric powder
- 1/4 tsp. onion powder
- 1/2 tsp. dry mustard
- 1/4 cup canned green chilies
- 1/4 cup olive oil
- Core, seed and chop the peppers and add them to a blender.
- Add the garlic, green chilies, cashews and spices.
- Blend until smooth and creamy, about 5 minutes (depending on the power of your blender).
- Once smooth, drizzle in the olive oil until just combined. Taste and adjust seasonings if desired.
- Store the cheese in an airtight glass container in the fridge for up to a week.
If you’re following the Fast Metabolism Diet, three tablespoons will count as a healthy-fat portion.
Easy Refried Beans
Phases 1 and 3 | Serves 4 | Prep time: 15 minutes I total time: 30 minutes
- 3/4 cup plus 2 tablespoons vegetable or chicken broth
- 1 medium onion, minced
- 2 cloves garlic, minced
- 2 cups or one 15-ounce can of cooked pinto beans
- 1/2 tsp. sea salt
Seasoning ideas (optional):
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. dried cilantro
- 1/2 minced jalapeno pepper
- In a heavy skillet or large saucepan, saute the garlic and onion in 2 tablespoons of broth until tender (about 5 minutes).
- Add the beans and the remaining broth. Add the salt, and any of the optional spices to taste. Cook, occasionally stirring until the beans are warmed through.
- Remove the beans from the heat and mash thoroughly with a potato masher or the back of a spoon, adding more broth if needed.
Easy Chicken Fajitas
All Phases | Serves 4 | Prep time: 10 minutes | Total time: 30 minutes
- 1 pound boneless, skinless chicken breast, sliced into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 2 to 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika (or smoked paprika)
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Preheat the oven to 375 degrees.
- Combine the first five ingredients (chicken through garlic) in a large bowl.
- In a small bowl, combine the remaining ingredients.
- Scatter the spice mixture over the chicken and veggies and toss to coat.
- Transfer to a 9-by-11-inch baking dish.
- Bake for 20 minutes (or until the chicken is cooked through) and serve with your favorite Phase 3 toppings and sprouted grain tortillas.
Spicy Chicken Casserole
All Phases | Serves 4 | Prep time: 15 minutes | Total time: 1 hour
- 4 poblano chiles, halved and seeded
- 2 cups chopped cooked chicken breast
- 1 cup chopped zucchini (substitute 1 cup packed fresh spinach leaves for Phase 2)
- 1 cup chopped red bell pepper
- 1/2 cup chopped onion
- 2 tablespoons finely chopped fresh cilantro
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon bottled minced garlic
- 1/4 cup bottled salsa (Phases 1 and 3 only)
- 1 tablespoon olive oil (Phase 3 only)
- 4 sprouted grain tortillas (Phases 1 and 3 only)
- Lime wedges, sliced radishes, cilantro, avocado (Phase 3) and/or chopped green onions to serve
Preheat the broiler. Place the poblano halves, skin sides up, on a foil-lined baking sheet, and flatten with your hand. Broil 8 minutes or until blackened. Place the peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard the skins.
Reduce the oven temperature to 375°.
Combine the chicken and next 9 ingredients (through garlic) in a large bowl. Stir in the salsa and oil (if using), stirring until well combined.
Place the poblano peppers, cut sides up, in an 11 x 7-inch baking dish. Spoon the chicken mixture evenly on top. Cover and bake at 375° for 25 minutes or until the veggies are tender. Serve with sprouted-grain tortillas (Phases 1 and 3 only) and your favorite toppings.