Phase 2 of the Fast Metabolism Diet isn’t all about protein — if you ate nothing but protein, your body’s pH balance would quickly find itself far too acidic, and you wouldn’t feel well at all.
To balance Phase 2 protein, you’ll also eat lots of what we call alkalizing vegetables, especially cabbage, broccoli, kale, spinach, cucumbers and collard greens. These vegetables promote alkaline in the body, bringing the body’s pH back into balance.
This is why on Phase 2, we avoid more acidic vegetables like winter squash and tomatoes, and we don’t eat grains or beans, which also have an acidic effect on the body. You’re getting enough acidity from the animal protein and eggs you are eating.
Really pile on those Phase 2 vegetables — they’ll only do you good and keep you feeling full of energy.
It’s important to stick to the Phase 2 food lists: Those foods are powerful, strategic and very deliberate.
In this delish recipe, we pair veggies with shirataki rice and steak to stimulate the liver, which tells your body to release fat cells from storage.
Prep time: 10 minutes | Total time: 10 minutes
2 packs Metabolism Rice
8 ounces strip steak, thinly sliced across the grain
2 teaspoons grated ginger
1 teaspoon minced garlic
1 teaspoon arrowroot
1/4 teaspoon crushed red pepper flakes
1 red bell pepper, cut into strips
10 asparagus stalks, tough ends trimmed, cut into bite-size pieces
3 tablespoons chicken or beef broth
1 tablespoon tamari
Prepare the Metabolism Rice according to the package instructions, and cover to keep warm.
Combine the steak with the ginger, garlic, arrowroot, and crushed red pepper flakes. Stir-fry over medium-high heat in a nonstick skillet, just until the steak is no longer pink outside (about 1 to 1 1/2 minutes). Scrape the contents of the skillet into a bowl, and set aside.
Add the red bell pepper and asparagus to the skillet, and stir-fry 1 minute. Stir in the broth, tamari, and beef (with any accumulated juices), and stir-fry 30 seconds so the sauce can thicken. Serve immediately over Metabolism Rice.
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