Haylie Pomroy's Fast Metabolism Recipes

Strawberry French Toast (Phase 1)

Serves 1


1 egg white

1 tsp vanilla extract

1/4 tsp ground cinnamon

1 slice sprouted-grain bread

1/2 cup frozen strawberries

2 tsp lemon juice

1/8 tsp stevia or xylitol



Whisk together the egg white, vanilla and cinnamon in a small mixing bowl. Soak the bread well in the mix, coating both sides.

Heat a nonstick skillet and place the bread onto the hot surface, turning occasionally to toast both sides.

While it cooks, heat the strawberries in a pan over low heat. When they are halfway softened, add the lemon juice and Stevia or Xylitol and cook until warm. Immediately pour over the French toast and eat!

Chicken and Broccoli Bowl (Phase 1)

Serves 4


4 cups vegetable or chicken broth

1/2 cup chopped red onion

1/2 cup chopped carrot

1/2 cup chopped celery

1 tbsp parsley or cilantro

1 tsp minced garlic

1/2 cup brown rice

1 lb skinless, boneless chicken breast, chopped into 2-in pieces

4 cups broccoli florets

1 tablespoon lime juice

1/2 tsp minced parsley

1/2 tsp sea salt

1/2 tsp black pepper

Preheat the oven to 375°F.

Mix the broth, vegetables, 1 tablespoon parsley and garlic in a large pot. Add 1 cup of water and bring to a boil. Add the rice and bring back to a boil. Cover and simmer for 25 minutes. Remove the lid and simmer for 5 more minutes. Set aside.

While the rice cooks, put the chicken and broccoli in a mixing bowl. Add the lime juice, parsley, salt and pepper. Mix well until the chicken and broccoli are coated with the flavorings. Transfer the chicken and broccoli mixture to a larger baking pan, spreading it evenly in the bottom with a spatula. Bake for 30 to 35 minutes.

Remove the chicken from the oven and allow to cool. Divide the rice into four 1/2-cup servings. Divide the chicken and broccoli mixture into four equal portions and place on top of the rice. Serve and enjoy. (Don’t hesitate to double this recipe and freeze more portions.)

Baked Cinnamon Grapefruit (Phase 1)

Serves 1


1 pink grapefruit

1/4 tsp 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°F or until cinnamon has caramelized.

Tuna Salad-Stuffed Red Pepper (Phase 2)

Serves 2


5-oz can tuna, packed in water

3 small Persian cucumbers, finely chopped

1/2 cup fresh basil, cut in chiffonade

2 tbsp finely chopped red onion

2 tbsp lemon juice

1 tbsp prepared mustard

Pinch of sea salt

Pinch of black pepper

1 red bell pepper, washed, halved and cored

Drain the tuna. Put into a small mixing bowl and add the cucumbers, basil and onion. Stir well. Fold in the lemon juice, mustard, salt and pepper. Spoon the tuna mixture into the red pepper halves. Serve and enjoy!

New York Strip Steak with Steamed Broccoli (Phase 2)

Serves 1


5- to 6-oz New York strip steak (shell steak)

1/2 tsp minced garlic

1/2 tsp sea salt

1/8 tsp black pepper

3 cups broccoli florets


Preheat the broiler with broiler pan in place. Trim excess fat off the steak. Rub both sides with the garlic, salt and pepper. Put the steak on the hot pan and broil to desired doneness, 7 to 15 minutes. (If you want the steak well done without a charred exterior, butterfly the steak or slice the steak in half.)

While the steak is broiling, steam the broccoli. Bring 1 to 2 inches of water to a boil in either a steaming double pan or with a wire steaming tray. Cover and steam for approximately 4 to 6 minutes, or until easily pierced with a fork.

Season with sea salt and pepper before serving with the steak.

Note: I like to make an additional strip steak to slice and serve on a salad for the next day’s lunch or dinner.

Avocado and Turkey Lettuce Wrap (Phase 3)

Serves 1


2 to 4 large romaine lettuce leaves*

2 tbsp hummus

1 tbsp salsa of choice

1/2 cup cooked ground turkey

1 cup arugula

1/2 avocado, sliced thinly

Sea salt and pepper


Warm the tortilla in a dry skillet or in the microwave. Top it with the hummus and salsa, spreading evenly. Spoon on the turkey. Top with the arugula and avocado, adding salt and pepper to taste. Wrap and enjoy!

*If eating for dinner, you can swap the lettuce leaves with 1 sprouted-grain tortilla, warmed in a dry skillet or microwave.

Shrimp and Veggie Stir-Fry with Quinoa Pasta (Phase 3)

Serves 4


2 tbsp olive oil

1/2 cup chopped red onion

3 tsp crushed garlic

12 to 14 asparagus stalks, trimmed and chopped

1 1/2 to 2 cups quartered Brussels sprouts

3 tsp chopped cilantro

1 tsp crushed red pepper flakes

1/2 tsp sea salt

2 heads baby bok choy, bottoms removed

1 lb extra-large cooked shrimp

2 cups cooked quinoa fusilli, warm or wild rice


Heat the olive oil in a large nonstick skillet. Stir-fry the onion for 4 minutes over medium heat. Add the garlic and sauté for another minute. Add the asparagus, sprouts, cilantro, red pepper flakes and sea salt. Stir-fry until the vegetables are crisp-tender.

Add the bok choy and shrimp and continue to cook on medium-high heat until the shrimp is heated through.

Serve over quinoa pasta or wild rice.

Is This the Key to Ultimate Hydration?

See how electrolytes work in your body.

Is This the Key to Ultimate Hydration?

Whether you're trying to stay hydrated for your workout routine or rehabilitation, recovery and hydration is so important to keeping your body performing like it should. So how do you make sure that happens? You need electrolytes — the minerals that give electrical power to your body. What the video below to see how they get to work inside your body and how you seamlessly add them to your day.

Presented by USANA.