Well, my month long strict Fast Metabolism Diet is at an end. I did not lose as much as I did last time I did it, but I did not have as much weight to lose this time-and I basically was on maintenance the rest of last year. So the shock to my system was not so extreme.
At any rate, I feel great and it was a nice reboot after the holidays.
To end my month on the Fast Metabolism Diet, I am celebrating with a P3 compliant dessert. I cut it up into pieces and froze it so I can stay on maintenance for the rest of the year (like I did last year). This can be adapted to whatever diet restrictions you have, or you can make it traditional with sugar and canola oil-or sub in some butter for the oil. It’s very adaptable and simple. And I have a healthy treat to heat up and enjoy over the next few months.
FMD P3 Gluten Free Almond Meal and Lemon Cake
Ingredients
4 eggs
1 cup of Monk Fruit sweetener or xylitol (if you are OK with sugar, use sugar)
3 cups of almond meal flour
1 teaspoon of baking powder
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/2 cup of safflower oil or coconut oil
zest of one lemon
1/4 cup of lemon juice
almond milk (or regular milk) on hand if batter is to stiff
Directions
Preheat oven to 325°. Spray a nonstick springform pan, 9 to 10″ wide, with coconut oil or brush with olive oil or safflower oil.
Whisk eggs and sweetener until lightly colored and foamy. Add vanilla extract, lemon zest and lemon juice. Fold in the almond meal with the baking powder.
Mix until smooth. If batter is too thick, splash in some almond milk and mix so it’s creamy and smooth. Pour into a springform pan. Bake in the middle oven for 50 to 60 minutes until toothpick comes out clean. Let cool in the pan for 10 minutes until the cake is set. Run a butter knife around the edge to make sure that the edges have completely released from the pan. Unclip the sides and let the cake cool completely. Served with fresh fruit.
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