Hiya!
It’s week number 2 on the Fast Metabolism Diet, and I have to say I have been pleasantly surprised by my progress on it. I’ll know my total weight loss for the week tomorrow morning, but by yesterday morning I was at 7 lbs. lost! SO in my excitement, I treated myself to a phase 3 dessert out of the companion cookbook by Haylie Pomroy. I did make a few adaptations to the original recipe, which is why I am sharing it with you here. I am hoping I did not throw off whatever fat balance Haylie calculated into the original recipe! I added cocoa to the almond coconut pudding recipe, and added some extracts to kick up the coconut. Cocoa does have natural oils in it, which is why I cut down on the ground nuts a little to try and balance it out.
This is AMAZING. My hubby who has been complaining all month about all the dinner restrictions had this and kept saying “MMMM, YUM! It’s like our famous New Year’s fondue recipe but in pudding form! This is healthy?”
So this is a keeper.
One final note on desserts. Most of the desserts after a meal need an extra day of exercise. You can also use it as a snack if you pair it with a phase appropriate vegetable. This can feel odd with a pudding, so I prefer to do an extra day of exercise. One other note, Haylie asks for very minimal exercise on this diet. But I still am having trouble carving out time to do it. I think if I was more diligent about exercise the weight would come off even faster. I bought a yoga app, a 7 minute workout app and a meditation app. I also put a free weight in the living room by the arm chair. I think I can fit in the exercise better for my final two weeks with these apps.
On to week 3!
Phase 3 Coconut & Chocolate Pudding
Ingredients:
2 cups unsweetened coconut milk
1 cup unsweetened coconut cream
2/3 cup plus 3 Tbsp. birch xylitol
1/4 cup small tapioca pearls
1/8 cup ground almonds, pecans or hazelnuts
1/3 cup plus 2 Tbsp. good quality ground cocoa
1/4 tsp. sea salt
3 large eggs, beaten
1 tsp. vanilla extract
1/2 tsp. coconut extract
Directions:
In a large saucepan, whisk the coconut milk, coconut cream, xylitol, eggs, salt and tapioca until well combined. Cook over medium heat, whisking constantly. Once things are well blended, add the ground nuts and cocoa. Continue to cook over medium heat, whisking the whole time, until things begin to thicken. Manage your heat carefully so you don’t scald things. Cook until thick, about 8-10 minutes. Take off the heat and whisk in the vanilla and coconut extracts. Either serve warm in small bowls, or chill then serve.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
Latest posts by Flora Caputo (see all)
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
