No matter what meal map you are following, these are healthy guidelines to follow that are conducive to rapid weight loss in any situation. I recommend practicing these habits even when you aren’t working to lose weight quickly. They are rules for life that will always benefit your efforts at both weight loss and weight maintenance.

Rule #1 - Eat 35 Times Per Week

Eat five times a day to stoke your metabolic fire and burn away fat at a rapid pace; it is essential to eat often. You must keep kindling that fire. Do not skip any meals or snacks.

Rule #2 - Eat within 30 Minutes of Waking

Eat within 30 minutes of waking. This is no time to skip breakfast; you will douse your metabolic fire at the beginning of your day. Even if you must swap a snack with breakfast to get out the door on time, eat something right away. After 30 minutes, you have already depressed your metabolic fire, and you will have a harder time getting it going again.

Rule #3 - Drink Half of your Body Weight in Ounces of Water Every Day

When you lose weight quickly, your body is shedding fat, fluid, and the waste products of metabolism. Help that process along and stay hydrated by getting in the habit of drinking half your body weight in ounces of spring water per day. I like to fill up a jug with my water for the day and pour glasses from that until it’s gone so I don’t have to keep track of my ounces, but whatever way works for you is great.

Follow these three rules and keep putting power on your plate with nutritious recipes like my Breakfast Bacon Collard Wrap to keep your metabolism roaring!

Metabolism Revolution: Breakfast Part 2 | Serves 1
Prep time: 10 minutes | Total time: 30 minutes

INGREDIENTS MEAL MAP A

2 collard green leaves, large
2 slices turkey bacon, nitrate-free, chopped
1/2 cup onion, diced
1/2 red bell pepper, cut into strips
1/2 cup mushrooms, sliced
sea salt and ground pepper to taste
ground cumin taste (optional)
chili powder to taste (optional)
garlic powder to taste (optional)
1 whole egg
1 cup pineapple, diced

MEAL MAP B ADAPTIONS

4 slices turkey bacon, nitrate-free, chopped
2 whole eggs
1/4 avocado, diced
OMIT - pineapple

MEAL MAP C ADAPTIONS

4 slices turkey bacon, nitrate-free, chopped
1 cup onion, diced
1 red bell pepper, cut into strips
1 cup mushrooms, sliced
2 whole eggs
1/4 avocado, diced
OMIT - pineapple

DIRECTIONS

1. Lay the collard green leaves face down on a cutting board and use the sharp knife to shave down the stems, so they are the same thickness as the leaves. Cut off and discard the part of the stem that extends past the leaf. Set aside.

2. Heat a medium skillet over medium heat. Add the bacon and cook for about 5 minutes, until crispy, then transfer to a dish. Raise the temperature to medium-high and add the onion, bell pepper, and mushrooms. Cook, occasionally stirring, until softened, 6 to 7 minutes. Season with salt, black pepper, and if desired, cumin, chili powder, and garlic powder. Return the bacon to the pan and stir well. Transfer to a plate and set aside. Reduce the heat under the pan to medium-low. 

3. In a small bowl, whisk the egg(s) and season with salt and black pepper. Pour the egg(s) into the pan and cook, stirring with a spatula to scramble, until cooked to your liking, 3 to 4 minutes. 

4. To assemble the wrap, lay a collard leaf on a plate and place half the onion-bell pepper mixture in the middle of the leaf. Layer with the scrambled egg(s), and, for Meal Maps B and C, half the avocado. Fold the sides up to tuck, then roll like a regular tortilla. Repeat with the remaining collard leaf to make a second wrap. For Meal Map A, serve with pineapple on the side. 

Find the directions and ingredients here.