Speed Up Your Weight Loss With 'Fast Metabolism Diet' Recipes

By ABC News April 12, 2013

Celebrity nutritionist and wellness consultant Haylie Pomroy is known as "the metabolism whisperer" for helping her clients lose up to 20 pounds in four weeks, she says, through the fat-burning power of food.

Now Pomroy, who is out with a new book, " The Fast Metabolism Diet," says she can "get your metabolism to pay attention," and you too can lose weight.

"It's a therapeutic way to eat- incredibly nutritious foods to actually enhance your metabolism. So, it's using food as the vehicle for weight loss," said Pomroy.

What's the secret? Keeping your metabolism guessing, which gets it to work faster, she says. Pomroy's eating plan consists of three phases: Phase I (Monday-Tuesday) is lots of carbs and fruits; Phase II (Wednesday-Thursday) is proteins and veggies; and Phase III (Friday-Sunday) mixes all of the above, plus healthy fats and oils. Three full meals and at least two snacks a day are the norm.

"You become healthier, you become active. I get along much better with my husband now. With me doing the plan he's lost 35 pounds because of the foods I'm preparing. So we went through this journey together and we sort of rekindled our relationship," said mom Leanie Roh, who lost 20 pounds in 4 weeks.

Many food experts say this is nothing new.

"None of these fad diets really offer anything unique but what they all offer is discipline," said Dr. David Katz, Director of Medical Studies in Public Health at Yale University.

"The Fast Metabolism Diet" was featured on "Good Morning America" today. Check out a sampling of some of the recipes featured in the book, reprinted with permission of the publisher.

OATMEAL FRUIT SMOOTHIE

PHASE 1

Serves 1

½ cup steel- cut oats

½ cup frozen fruit, such as pineapple or strawberries

½ cup ice cubes

1 packet Stevia or Xylitol

Ground cinnamon, to taste

Put the oats in a blender and pulse until they reach a powdery consistency. Turn off the blender and add 1 cup water. Incorporate the remaining ingredients into the mix and blend until smooth. Serve.

BAKED CINNAMON GRAPEFRUIT

PHASE 1

Serves 1

1 pink grapefruit

¼ teaspoon of cinnamon

Pinch of cardamom (optional)

Pinch of nutmeg (optional)

Peel and section grapefruit. Sprinkle with cinnamon, cardamom, and nutmeg. Bake for 20 minutes at 375 degrees or until cinnamon has caramelized.

STEAK AND SPINACH SALAD

PHASE 2

Serves 1

4 to 5 ounces New York strip steak

½ teaspoon minced garlic

½ teaspoon sea salt

1/8 teaspoon pepper

2 cups chopped fresh spinach

½ cup chopped cucumber

¼ cup chopped red onion

¼ cup chopped red or green chile pepper

¼ cup chopped red bell pepper

½ lime, squeezed

1 to 2 tablespoons fresh cilantro

2 to 4 tablespoons Phase 2 Salad Dressing (below)

Preheat the broiler, and put the broiler pan in to get hot. Trim excess fat off the steak. Rub both sides of the steak with the garlic, salt, and pepper. Place the meat in the hot broiler pan and broil to desired doneness, 7 to 15 minutes (you can butterfly or slice the steak in half if you want it well done without charring the outside). While the steak broils, toss the spinach, cucumber, onion, chile, and bell pepper together in a large salad bowl. Top the mixture with the lime juice and cilantro. Set aside. Slice the steak into 1½- inch strips and serve on top of the salad and veggie mix. Drizzle with dressing before serving.

SALAD DRESSING

Phase 2

Makes about ¾ cup

½ cup-chopped peeled cucumber

1 garlic clove

3 teaspoons balsamic or apple cider vinegar

2 teaspoons cilantro or parsley

1 teaspoon dill

½ teaspoon Stevia or Xylitol

1/8 teaspoon sea salt

Place all ingredients in a blender and blend until smooth.

CHICKEN AND QUINOA RISOTTO

PHASE 3

Serves 6 to 8

1½ pounds boneless, skinless chicken tenders

4 tablespoons olive oil

1 small onion, thinly sliced

1 red bell pepper, cored, seeded and thinly sliced

1 yellow bell pepper, cored, seeded, and thinly sliced

5 garlic cloves, thinly sliced

Sea salt

Freshly ground black pepper

4 tablespoons hummus

1 cup cooked quinoa

20 leaves fresh basil, cut in chiffonade

Cut the chicken into 1-inch pieces and set aside. In a large nonstick skillet, heat the olive oil. Add the chicken and sauté for 5 minutes, or until golden brown. Add the onion and bell peppers. Sauté for 1 or 2 more minutes. Add the garlic and sauté until the peppers become slightly limp but are still brightly colored, about 1 or 2 more minutes. Season to taste with salt and pepper. Remove the pan from the heat. Stir in the hummus. Add the quinoa and basil, and toss until the basil is wilted. Serve hot.