Pasta Primavera for Phase 1 of the Fast Metabolism Diet

I made this pasta for dinner for Phase 1, Meatless Monday.  It was soooooo good that I cannot wait to share it with you.  This is a complete one pot meal, minus the pot used to cook the pasta.  You could add a salad if you want but I didn't think it was necessary.  This meal contained the protein, veggies and grains required for a Phase 1 Dinner and was very filling.  You can enjoy a smaller serving with a piece of fruit the next day for lunch.

I came in after a busy day of working on the new, smaller farm.  For being smaller it sure is a lot of work right now but I know that as we get settled in things will be easier than before.  We had been outside working since 10 am.  When we came in at 5 pm, I showered first and then prepared dinner while Frank showered.  Dinner was on the table by 6 pm.

I was glad that I could make a good FMD dinner for us because when we are busy like that I forget to stop and eat my required snacks which I know is not good for the metabolism.

Phase 1 Pasta Primavera

1/2 lb brown rice ziti, cooked per package directions

1 small onion, diced

4 oz. mushrooms, sliced

1 clove garlic, minced

1 t. dried Italian herbs

sea salt and freshly ground pepper

1 (15 oz) can diced tomatoes with juices

1 (15 oz) can cannelini beans, drained and rinsed

2 c. spinach leaves, packed

Place onion, mushrooms, garlic and tomatoes with their juices in a large skillet over med high heat. Bring to a boil and let cook until vegetables are tender, about 10 minutes. Stir in the Italian herbs, salt and pepper.  Add the cannelini beans, reduce the heat to low and simmer until beans are heated through, about 5 minutes.  Add the spinach and allow to wilt, stirring to combine.  Stir in the pasta. Simmer, stirring occasionally until heated through, 5 to 10 minutes longer.  Print Recipe

One at a time is good fishin'

Here it is Wednesday again. Last Sunday I told you I was going to be more faithful this week.  That went out the door nearly immediately.  We got home from Mass and were getting ready to host a #SoupSwapParty.  I was busy getting my Pumpkin Dinner Rolls in the oven  and starting on my Escarole and White Bean Soup.  At least the soup was Phase 3 Friendly....see I WAS trying.

Then Frank heated up some leftover pizza.....and it smelled good.....and I hadn't eaten on schedule as I should.....and BLAH BLAH BLAH.  Bottom line...I ate pizza for lunch.  Then the guests arrived, all bringing their wonderful soups.  Boy there were some great soups!!

But they were not all #FMD friendly and then there were those delicious rolls that I had to have.  Oh, and let's not forget the apple pie that I made for dinner.  Not at all #FMD friendly.

Monday though....Monday I was pretty good....except for lunch.  Lunch was Sushi with my friend, Cathy.  Not too unfriendly except for the white rice.

Then comes yesterday.  I was so good all day yesterday.  I cheated just a smidge with some cookies that I made for dessert but even those were pretty #FMD friendly....and super delicious.....I will be sharing that recipe later.  No, I did pretty good yesterday with the food.  Kim and Kurt joined us for dinner.  I served fish and lots of veggies, steamed acorn squash, steamed green beans, cucumber and tomato salad all served up with LOTS of wine.....yep....it would have been a great day if not for the 2 bottles of wine that Kim and I shared.

That brings us to today.  Wednesday.  Weigh in day.  Another week gone and 1 more pound gone from the scale.  It's not the eating plan folks....it is all me.  I am certainly not going to complain over a pound lost.  Heck, before this eating plan I was ecstatic to lose a pound a week and that was without cheating!!  I am going to get back on track and I am not going to beat myself up for living life.  Each day is a fresh start and I am going to start it off with a smile and a prayer.

Round 2 Starts with a Solid Right Hook

Today starts the second of my Fast Metabolism Diet cycles.  Each cycle is 28 days with the intent of boosting your metabolism to where it should be and stopping the cycle of counting and restricting calories to the point that your body refuses to use up it's stored fat.

I completed my first 28 day session on August 14th and told you all about it in my post "I Made It".  I lost a total of 12 lbs but more importantly I felt good and gave up a lot of bad habits.  I took a break for a few weeks to go on vacation....what happened.....my metabolism must have stayed high because I didn't gain any weight but I did not sleep as well, I came down with a ear/nose/throat thing and I lacked the energy I had previously enjoyed.

I was actually anxious to start this program again because I feel so good when following it.  I started out this morning, as I often do with Phase 1, with a bowl of Puffed Brown Rice and fruit.  Today I used blueberries.  My morning snack was a fruit smoothie.  Then came lunch and lunch is why I am posting here today.

I started out by making the Herbed White Bean Spread that can be found in the Fast Metabolism Diet Cookbook.  I adapted it slightly using Gourmet Garden herbs that I had on hand instead of fresh.

It turned out creamy and delicious.  A hummus with no tahini or olive oil.  Perfect for eating with veggies or rice crackers as a snack.

I decided to add some cucumbers and tomatoes and wrap it all up in a sprouted grain tortilla.

Oh my, but this was a satisfying lunch.

Add a piece of fruit on the side for a perfect Phase 1 lunch.

For dinner tonight we are having Hawaiian Burgers.  You can see my entire weeks worth of dinners at my Weekly Menu.

Herbed White Bean Spread

adapted from The Fast Metabolism Diet

1 (15 oz) can organic garbanzo beans (chickpeas)

juice from 1 lemon

2 t. garlic paste or 2 cloves fresh garlic

2 T. coconut aminos

1 t. parsley paste or chopped fresh parsley

1/4 t. dill paste or fresh dill

salt and pepper to taste

Place all ingredients into a blender or food processor and puree until smooth.  Print Recipe

White Bean and Veggie Wrap

1 sprouted grain tortilla

2-3 T. of Herbed White Bean Spread

1/2 cucumber, peeled and thinly sliced

3 thin slices of tomato

Spread white bean mixture onto the tortilla leaving a 1" border.  Layer the tomatoes and cucumbers over the bean mixture.  Fold two end of the tortilla over the filling and then roll the tortilla up enfolding the mixture and veggies within.  Cut on the diagonal and serve with fresh fruit. Print Recipe