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Fast Metabolism Diet while gluten-free

My mom, sister and I decided the Fast Metabolism Diet would be a fun meal plan to follow because of it’s whole foods aspect. Everything about this lifestyle diet screams clean. I had to adjust it to be gluten-free but it was incredibly easy since Hailey gives great tips for those living gluten-free in her book. I love how she says that “diet” is always viewed so negatively so she changed it to the acronym for Did you eat today? (D.I.E.T) I love that! She encourages lots of water intake, no sugar, caffeine or dairy. I will be the first to tell you, it was a tough first week. In fact, I had the worst detox headache. But, after a few weeks eating more clean food than I have ever been able to eat while on a “diet” and still losing weight, I was convinced it was a great thing for my body. I personally loved that the more you want to lose, the more you get to eat (within reason). The diet is focused on healing your metabolism through clean, wholesome, real foods so you can enjoy a gluten-free cupcake and pizza without gaining 5 lbs. She discusses how damaged most peoples metabolisms are after low carb dieting and low fat dieting. With her plan you have a 7 day meal plan that includes lower fat and higher complex carb days with high fat and moderate complex carb and protein days as well as a low carb-low fat with high protein 2 days. After reading the book, you really understand why this works so well. I personally have loved this “diet” and just wanted to share it with all of you along with some meal ideas we have come up with. We will be adding a Fast Metabolism Diet category to our site in case any of you like the book and decide to start the meal plan. Here is to healing your metabolism!

IMG_9468Her you see the cover of the book along with three of my favorite meals for phases 1 (top), 2 (bottom) and 3 (middle).

On the top for phase 1: Protein Packed Brussels Sprouts

2 C. brussel sprouts

1 chicken apple sausage

1/4 pound chicken breast, boneless and skinless

Real Salt and black pepper to taste

2 T. water

In a frying pan, spray a touch of organic non-stick cooking spray and add the chicken breast. Next the chicken sausage and add it to the pan. Cut brussels sprouts in half and add them as well. Sprinkle with Real Salt and pepper and cover. Cook on medium heat for 15 minutes of until veggies are slightly softened and chicken is cooked through. Once done, add 2 T. water and scrape the goodness off the bottom of the pan to enjoy with the dish. Serve hot.


On the bottom for phase 2: Green Chili Chicken and Broccoli

1 lb. boneless, skinless chicken breast tenders

4 c. broccoli florets

1 can of green chilies

3 T. water

Real Salt to taste

Spray lightly with organic, non-stick cooking spray a frying pan over medium heat. Add the chicken breast tenders and cook 5 minutes. Flip and add the broccoli and green chilies. Cover and cook until chicken is done and broccoli is cooked but not overly soft. Add real salt to taste. Once done, add 2 T. water and scrape the goodness off the bottom of the pan to enjoy with the dish. Serve hot.


In the middle for phase 3: Open Face Muscle Sandwich

1 slice of gluten-free whole-grain bread

1 T. coconut oil

1 egg (I prefer brown, organic)

1 chicken apple sausage (I enjoy Aidell’s), sliced vertical

5 yellow cherry tomatoes

1/2 c. spinach

1 T. Grapeseed Vegenaise

In a frying pan over medium heat, add the coconut oil and let melt crack the egg and cook to your liking at the same time as you cook the chicken apple sausage. Meanwhile, toast your bread in a dedicated gluten-free toaster and cut the tomatoes in half. Spread the Vegenaise on the bread and top with chicken apple sausages, spinach, tomatoes and the fried egg. Enjoy hot!

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