HAYLIE’S HEALTHY

HOLIDAY COOKBOOK
Fuel Your Metabolism with Old
and New Holiday Favorites

1
TABLE OF CONTENTS
Haylie Pomroy’s Healthy Holiday Recipes
Enjoy these festive, fat burning meals and treats!

Soups and Starters

Creamy Pumpkin Hummus 3
Creamy Cauliflower Soup 5
Endive-Pomegranate Salad 7
Centerpieces
Roasted Turkey Breast with Sage and Cayenne 9
Clove-Studded Glazed Ham 11
Roasted Acorn Squash with Wild Rice Stuffing 13
Side Dishes
Sprouted Grain Stuffing 15
Quinoa Stuffing with Cranberries and Rosemary 17
Bacon Wild-Mushroom Stuffing 19
Green Bean Casserole 21
Roasted Green Veggies 23
Coconut-Pecan Sweet Potatoes 25
Streusel-Topped Sweet Potatoes 27
Roasted Winter Vegetables 29
Cranberry Sauce 31
Hoppin’ John 33
Leftovers
Ham and White Bean Soup 35
Turkey Tacos with Cranberry Salsa 37
Drinks, Desserts and Pastries
Eggnog 39
Apple Pie Smoothie 41
Pumpkin Cashew Smoothie 43
Pumpkin Coffee Cake 45
Blueberry French Toast Casserole with Apple Compote 47
Pomroy Pumpkin Pie 49
“Sugar” Cookies with Raspberry Coconut Crème Icing 51
Ginger Cookies 53

2
CREAMY PUMPKIN HUMMUS

3
CREAMY PUMPKIN HUMMUS
PHASE 3 | SERVES: 6-8 AS AN APPETIZER | PREP TIME: 10 MIN | TOTAL TIME: 10 MIN

1 15-oz can chickpeas, drained 1 teaspoon cinnamon

1 15-oz can pumpkin 1/2 teaspoon pumpkin pie spice
1/4 cup tahini 1/4 teaspoon cayenne
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled (use less if you like a
milder garlic flavor)
3 tablespoons fresh lemon juice
2 teaspoons sea salt

DIRECTIONS

1. Place all ingredients in a food processor, and process to the consistency you like. Taste and
adjust for seasonings, adding more sea salt or lemon juice to taste.
2. Serve the hummus with veggies, baked sprouted grain pita or tortilla chips, or as a sandwich
spread.

4
CREAMY CAULIFLOWER SOUP

5
CREAMY CAULIFLOWER SOUP
PHASE 3 | SERVES: 8 | PREP TIME: 20 MIN | TOTAL TIME: 45-55 MIN

2 tablespoons extra-virgin olive oil 1/2 cup raw cashews

2 cups thinly sliced leeks (white parts only) 2 teaspoons fresh lemon juice
2 cloves garlic, minced 3 tablespoons chives, chopped to serve
1 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1 large head cauliflower, chopped
1/2 teaspoon ground nutmeg
7 cups vegetable broth

DIRECTIONS

1. Heat a soup pot over medium heat. Add the oil, leeks, garlic, 1 teaspoon salt, and pepper.
Sauté for about 3 minutes, until the vegetables are soft. Add the cauliflower and nutmeg, and
sauté for 1 minute more.
2. Add the vegetable broth, increase the heat to high, and bring just to a boil. Reduce the heat
to medium and simmer for 20 to 30 minutes, until the cauliflower is completely tender.
3. Remove the saucepan from the heat and allow the soup to cool slightly. Stir in the nuts.
4. Pour the soup into your blender in batches and blast on high for about 1 minute, until smooth
and creamy. Return the soup to the saucepan and warm it over low heat. Stir in the lemon
juice, and add salt to taste.
5. To serve, ladle the soup into bowls and garnish with chopped chives.

6
ENDIVE-POMEGRANATE SALAD

7
ENDIVE-POMEGRANATE SALAD
PHASE 3 | SERVES: 16 | PREP TIME: 10 MIN | TOTAL TIME: 10 MIN

1 1/2 tablespoons balsamic vinegar 1/2 cup pomegranate arils

1/2 tablespoon red wine vinegar 1/2 cup flat-leaf parsley
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
12 ounces Belgian endive (about 3 heads), separated
into leaves
1/3 cup raw walnuts, chopped

DIRECTIONS

1. In a small bowl, whisk together the vinegars, salt, and pepper.

2. Gradually drizzle in the olive oil, whisking until emulsified.
3. Toss the endive with just enough vinaigrette to coat. Sprinkle with walnuts, pomegranate arils,
and parsley, and serve.

8
ROASTED TURKEY BREAST
WITH SAGE AND CAYENNE

9
ROASTED TURKEY BREAST WITH
SAGE AND CAYENNE
PHASE 3 | SERVES: 12 | PREP TIME: 10 MIN | TOTAL TIME: 2 HR 45 MIN

6-pound bone-in turkey breast

1 tablespoon coarse sea salt
1 tablespoon dried rubbed sage
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon Hungarian sweet paprika

DIRECTIONS

1. Place the turkey breast, skin side up, on a rack set inside a rimmed baking sheet or roasting
pan. Combine the remaining ingredients in a small bowl.
2. Rub the spices all over the turkey skin, and let the turkey stand at room temperature for 1
hour. (Note: You can prepare the turkey to this point 1 day ahead. After seasoning the turkey,
chill it, uncovered, overnight. Let the turkey stand at room temperature for 1 hour before
continuing.)
3. Arrange a rack in the center of the oven and preheat to 500 degrees. Roast the turkey for
25 minutes. Reduce the heat to 375 degrees and continue roasting until an instant-read
thermometer inserted into the thickest part of the breast registers 155 to 160 degrees, about
50 minutes longer.
4. Transfer the pan to a wire rack, and let the turkey rest for at least 20 minutes before carving.

10
CLOVE-STUDDED GLAZED HAM

11
CLOVE-STUDDED GLAZED HAM
PHASE 3 | SERVES: 31 | PREP TIME: 10 MIN | TOTAL TIME: 2 HR 20 MIN

9-pound nitrate-free, bone-in, fully cooked smoked

ham butt or shank half
Whole cloves for studding ham (optional)
1/4 cup grainy mustard
1/4 cup xylitol
2 tablespoons coconut aminos
Grated zest of 1 orange
1/8 teaspoon ground cloves

DIRECTIONS

1. Slide a rack into the lower third of the oven, and preheat to 325 degrees.
2. Place the ham on a rack in a roasting pan (you can score the top in a diamond pattern and
stud with cloves, if you like). Cover tightly with foil (the wide foil works well here) and bake for
1 1/2 hours.
3. Combine the remaining ingredients and spread evenly over the ham. Bake uncovered for
another 30 minutes or until the glaze is nicely caramelized. Let the ham stand 15 minutes
before slicing.

12
ROASTED ACORN SQUASH
WITH WILD RICE STUFFING

13
ROASTED ACORN SQUASH
WITH WILD RICE STUFFING
PHASE 3 | SERVES: 8 | PREP TIME: 50 MIN | TOTAL TIME: 1 HR 20 MIN

3 cups low-sodium chicken broth 3 tablespoons fresh thyme leaves

1 1/3 cups wild rice 3 teaspoons fresh sage, chopped
5 tablespoons olive oil, divided 1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons sea salt, divided 2 cups pecans, chopped
4 acorn squash 1 cup fresh Italian parsley, chopped
2 large onions, halved and thinly sliced
20 ounces wild mushrooms (such as crimini and
shiitake caps), sliced

DIRECTIONS

1. Preheat the oven to 375 degrees. Place the broth in a saucepan and bring to a boil. Place the
wild rice in a 13-by-9-inch baking dish with 1 tablespoon of the olive oil and 1/2 teaspoon of
the salt. When the broth boils, pour it into the baking dish. Cover tightly with foil, and bake 1
hour or until tender.
2. Now, cut the squash in half crosswise, and scoop out the seeds. If the squash halves won’t
stand face-up on their own, cut a thin slice off the bottom. Place the squash halves face-down
in a large baking dish (use two baking dishes, if necessary).
3. Add 1/4 inch of water, cover tightly with foil, and slide into the oven with the rice (you can put
the squash on a lower rack, if necessary). Bake 45 minutes, or until the squash is very tender.
4. While the rice and squash bake, sauté the veggies. Heat a large, heavy skillet over medium-
low heat. Add 2 tablespoons of olive oil and the onions. Cook, stirring often, until the onions
are soft and caramelized, about 20 minutes. Scrape the contents of the skillet into a bowl.
5. Return the skillet to the heat, and add the remaining 2 tablespoons olive oil, mushrooms,
thyme, sage, black pepper, and remaining 1 teaspoon salt. Cook, stirring often, until the
mushrooms are deep brown, about 10 minutes. Turn off the heat, stir in the pecans and
parsley, and scrape this mixture into the bowl with the onions.
6. When the squash and rice are done, remove them from the oven, and raise the oven
temperature to 450 degrees. Stir the rice into the filling mixture, and taste for salt and pepper.
Place the squash halves face-up in a baking dish, and season them with salt and pepper.
Divide the filling among them, packing it in and mounding it up.
7. Bake 10 to 15 minutes, or until the edges of the squash just begin to brown (be careful not to
let the pecans get too brown), and serve. 14
SPROUTED GRAIN STUFFING

15
SPROUTED GRAIN STUFFING
PHASE 3 | SERVES: 10 | PREP TIME: 15 MIN | TOTAL TIME: 15 MIN

10 slices sprouted grain bread vegetable, or mushroom broth)

3 tablespoons olive oil, divided Sea salt and black pepper to taste
1 small yellow onion, chopped
2 stalks of celery, chopped
1 tablespoon fresh , minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 1/2 to 2 cups of turkey giblet broth (or chicken,

DIRECTIONS

1. Toast the bread so it’s dry and crispy. Cut it into cubes.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and
celery and cook, stirring often, until they’re translucent and soft, about 8 minutes.
3. Stir in the herbs, and then add 1 1/2 cups of the broth and the remaining 2 tablespoons of
olive oil. Bring the mixture to a simmer, and then stir in the toasted bread cubes until they
soak up all of the moisture. Cook and stir for a few minutes, breaking up the bread cubes,
until the stuffing reaches the consistency you like. Add more broth if your stuffing is too dry.
Add salt and pepper to taste, and serve.

16
 QUINOA STUFFING WITH
CRANBERRIES AND ROSEMARY

17
QUINOA STUFFING WITH
CRANBERRIES AND ROSEMARY
PHASE 3 | SERVES: 8 | PREP TIME: 20 MIN | TOTAL TIME: 30 MIN

1 1/2 cups white, red or tri-color quinoa, uncooked 1 cup fresh cranberries
3 cups chicken or vegetable broth, divided 2 tablespoons raw coconut oil (Phase 3 only)
1 teaspoon sea salt 1 tablespoon fresh rosemary, minced
1 tablespoon extra-virgin olive oil (Phase 3 only) 1/2 teaspoon freshly ground black pepper
1 large onion, finely chopped
3 large garlic cloves, minced
8 ounce package sliced baby bella mushrooms
1 cup celery, diced

DIRECTIONS

1. Rinse the quinoa under cold water until the water runs clear. Place the quinoa in a medium
saucepan with 2 1/2 cups of the broth and the salt. Bring to a boil, reduce the heat to a
simmer, cover, and cook 12 minutes.
2. While the quinoa cooks, heat a large, deep skillet over medium heat. Add the olive oil (or a
tablespoon of broth, for Phase 1) and swirl to coat. Add the onion and garlic and cook for 3
minutes, stirring occasionally. Increase the heat to medium-high, add the mushrooms and
celery, and cook for 7 minutes or until the mushrooms begin to brown, stirring occasionally.
3. Stir in the remaining 1/2 cup broth, cranberries, coconut oil (Phase 3 only), rosemary, black
pepper, and quinoa. Reduce the heat to low, cover and cook for a few minutes or until some
cranberries have popped. Add sea salt to taste. Let stand, covered, 5 to 10 minutes before
serving.

18
 BACON AND WILD-
MUSHROOM STUFFING

19
BACON AND WILD-MUSHROOM STUFFING
PHASE 3 | SERVES: 16 | PREP TIME: 50 MIN | TOTAL TIME: 1 HR 45 MIN

1 pound sprouted-grain bread, crusts cut off, cut into 2 tablespoons fresh thyme leaves
3/4-inch cubes 3 teaspoons sea salt, divided
5 tablespoons olive oil, divided 1 1/2 pounds mixed fresh wild mushrooms (like
8 ounces nitrate-free turkey bacon, diced porcini, chanterelle, shiitake caps, oyster), roughly
3 stalks celery, finely diced chopped
1 large onion, finely diced 1/2 teaspoon freshly ground black pepper
1/2 cup flat-leaf Italian parsley, chopped 3 cups low-sodium chicken broth, divided
2 cloves garlic, minced

DIRECTIONS

1. Preheat the oven to 325 degrees. Spread the bread cubes in a single layer on a large baking
sheet. Bake until dry, about 25 minutes. Remove the pan from the oven and set it aside. Raise
the oven temperature to 350 degrees.
2. Meanwhile, heat a large, heavy skillet over medium heat. Add 2 tablespoons of the olive oil
and the bacon, and sauté until browned. Remove the bacon with a slotted spoon, and set
it aside. Add the celery and onion to the skillet and cook, stirring often, until the celery is
tender, about 5 minutes. Add the parsley, garlic, thyme, and 1 teaspoon of the salt. Sauté 1
minute. Scrape the contents of the skillet into a large mixing bowl.
3. Raise the heat to medium-high, and add the remaining 3 tablespoons olive oil, mushrooms,
another 1 teaspoon salt, and the black pepper to the skillet. Cook, stirring often, until the
liquid released by the mushrooms has evaporated, about 10 minutes. Reduce the heat to
medium-low, and continue to sauté until the mushrooms turn a rich mahogany brown, about 5
minutes. Add 1/2 cup of the chicken broth and stir for 1 minute, scraping up all of the browned
bits from the bottom of the skillet. Scrape this mixture into the mixing bowl.
4. Add the bread cubes and the remaining 1 teaspoon salt to the mixing bowl, and toss to
combine. Gradually add the remaining chicken broth and toss gently until all of the bread is
moistened. Fold in the bacon.
5. Spread the stuffing in a 13-by-9-inch baking dish. Cover with foil, bake at 350 degrees for 30
minutes, and serve.

20
GREEN BEAN CASSEROLE

21
GREEN BEAN CASSEROLE
PHASE 3 | SERVES: 8 | PREP TIME: 30 MIN | TOTAL TIME: 1 HR

1 pound fresh green beans, trimmed 1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, divided 1/2 cup raw almonds
1 medium onion, thinly sliced 1 slice sprouted grain bread
2 cloves garlic, minced
8 ounces mushrooms, coarsely chopped
2 1/2 tablespoons arrowroot
1 1/2 cups unsweetened almond milk
1 1/2 teaspoons sea salt

DIRECTIONS

1. Preheat the oven to 350 degrees. Bring a large pot of water to a boil. Add the green beans,
boil for 5 minutes or just until crisp-tender. Drain the beans and set them aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions
and cook, stirring often, until they begin to soften, about 4 minutes. Add the garlic and
mushrooms and continue to cook and stir until the mushrooms have cooked down and are
golden, about 4 minutes. Transfer this vegetable mixture to a separate bowl and return the
skillet to the heat.
3. In a bowl or measuring cup, whisk the arrowroot into the almond milk until it dissolves. Add 1
tablespoon of olive oil to the skillet, along with the almond milk mixture, sea salt, and pepper.
4. Bring the mixture to a simmer, whisking constantly, until the sauce thickens to the texture of
heavy cream. Remove the pan from heat and stir in the mushroom mixture and green beans.
5. Pour the mixture into a 9-inch square casserole dish.
6. Cover tightly with foil and bake for 15 minutes.
7. Meanwhile, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Grind
the almonds and bread in a food processor to the consistency of crumbs. Add them to the
skillet and stir constantly for a minute or two, until the mixture is golden and fragrant. Sprinkle
the crumb mixture evenly over the casserole and bake uncovered for another 5 minutes, or
until lightly browned. Let the casserole sit for about 10 minutes before serving.

22
ROASTED GREEN VEGGIES

23
ROASTED GREEN VEGGIES
PHASE 3 | SERVES: 16 | PREP TIME: 10 MIN | TOTAL TIME: 35 MIN

8 ounces Brussels sprouts, trimmed and halved 1 tablespoon fresh lemon juice
(about 3 cups) 1 teaspoon grated lemon zest
8 ounces broccoli florets (about 3 cups) 1/2 cup slivered almonds
8 ounces green beans, trimmed (about 3 cups)
1 onion, peeled and cut into 8 wedges
3 tablespoons extra-virgin olive oil
Coarse sea salt
Freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 450 degrees. Combine the first five ingredients (Brussels sprouts
through olive oil) in a large bowl. Season with salt and pepper. Scrape onto a baking sheet
and roast 25 minutes.
2. Transfer the vegetables to a large bowl (the same one, or your serving bowl). Stir in the
remaining ingredients, taste for salt and pepper, and serve.

24
COCONUT-PECAN SWEET POTATOES

25
COCONUT-PECAN SWEET POTATOES
PHASE 3 | SERVES: 12 | PREP TIME: 15 MIN | TOTAL TIME: 4 HR 15 MIN

4 pounds sweet potatoes, peeled and cut

1/2 cup pecans, chopped
1/2 cup unsweetened shredded coconut
1/4 cup raw coconut oil, melted
1 tablespoon powdered stevia
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 teaspoon vanilla

DIRECTIONS

1. Place the sweet potatoes in a 5-quart slow cooker.

2. Combine the next six ingredients (pecans through salt) and sprinkle over the sweet potatoes.
3. Cover and cook on low for 4 hours or until the sweet potatoes are tender.
4. Stir in the vanilla and serve.

26
STREUSEL-TOPPED SWEET
POTATOES

27
STREUSEL-TOPPED SWEET POTATOES
PHASE 3 | SERVES: 16 | PREP TIME: 20 MIN | TOTAL TIME: 1 HR

4 medium sweet potatoes Topping:

1/4 cup raw coconut oil 3/4 cup pecan pieces, divided
2 tablespoons xylitol 1/4 cup raw coconut oil
1 teaspoon vanilla 1 tablespoon xylitol
1/2 teaspoon cinnamon 1/2 cup rolled oats
1/4 teaspoon ground nutmeg 1/8 teaspoon sea salt
1/4 teaspoon sea salt Pinch of cinnamon

DIRECTIONS

1. Preheat the oven to 350 degrees. Place the sweet potatoes in a baking dish and bake (or
microwave) until they are soft. Set aside to cool.
2. Meanwhile, make the topping: Place half of the pecan pieces in a food processor and grind
finely. Transfer the ground pecans to a bowl, add the rest of the pecan pieces and the
remaining topping ingredients, and mix thoroughly.
3. When the sweet potatoes are cool enough to handle, remove the skins and place the sweet
potatoes in the food processor. Add the remaining filling ingredients and process until
smooth.
4. Transfer the filling to a baking or casserole dish and top with the pecan mixture. Bake until
golden brown and warmed through, about 20 minutes.

28
ROASTED WINTER VEGETABLES

29
ROASTED WINTER VEGETABLES
PHASE 3 | SERVES: 4-6 | PREP TIME: 20 MIN | TOTAL TIME: 40 MIN

2 pounds winter squash or pumpkin, beets, carrots, Brussels sprouts, or a mix

2 medium red onions, peeled and quartered
1/4 cup extra-virgin olive oil
2 tablespoons fresh rosemary chopped and/or thyme, chopped
Sea salt
Freshly ground black pepper

DIRECTIONS

1. Preheat the oven to 400 degrees. Peel or trim the vegetables and cut the larger ones into
pieces about 1 inch thick.
2. Toss the vegetables and onions with the olive oil and herbs in a large bowl, and season
generously with salt and pepper.
3. Spread the pieces in a single layer on one or two foil-lined baking sheets so that the
vegetables don’t touch. Roast until the veggies are lightly browned and just tender, about 20
minutes.
4. Taste to see if any additional salt and pepper are needed, and serve.

30
CRANBERRY SAUCE

31
CRANBERRY SAUCE
PHASE 3 | MAKES: 2 CUPS | PREP TIME: 10 MIN | TOTAL TIME: 15 MIN + OPTIONAL CHILLLING

3 1/2 cups fresh cranberries

1 cup water
Zest of 1 small orange
1/2 teaspoon grated fresh ginger, chopped
2 tablespoons powdered stevia, or to taste

DIRECTIONS

1. Combine the cranberries, water, zest, and ginger in a medium saucepan.

2. Bring the mixture to a boil, and boil until the berries pop (about 5 minutes).
3. Remove from the heat and let it cool a bit. Add stevia until it’s as sweet as you like, and
refrigerate before serving (if you like your cranberry sauce chilled).

32
HOPPIN’ JOHN

33
HOPPIN’ JOHN
PHASE 1 | SERVES: 6 | PREP TIME: 20 MIN | TOTAL TIME: 1 HR

6 ounces nitrate-free turkey bacon, chopped 3/8 teaspoon sea salt

1 celery stalk, diced 3/8 teaspoon freshly ground black pepper
1 small onion, diced 6 cups cooked brown rice
1 small green pepper, diced Sliced green onions
2 garlic cloves, minced Cooked collard greens (or kale, beet, or turnip
1/2 pound dried black-eyed peas, about 2 cups greens)
1 bay leaf
2 teaspoons dried thyme
1 heaping teaspoon Cajun seasoning

DIRECTIONS

1. Place the bacon in a medium pot over medium heat. Cook, stirring often, until the bacon is
browned. Add the celery, onion, and green pepper and sauté until the vegetables begin to
brown, about 4 to 5 minutes. Stir in the garlic and cook for another 1 to 2 minutes.
2. Add the black-eyed peas, bay leaf, thyme, and Cajun seasoning and cover with 4 cups of
water. Bring the mixture to a simmer, cover, and cook until the peas are tender, not mushy,
about 40 minutes.
3. When the peas are tender, remove and discard the bay leaf. Stir in the salt and pepper. Serve
with brown rice, sliced green onions, and cooked greens.

34
HAM AND WHITE BEAN SOUP

35
HAM AND WHITE BEAN SOUP
PHASE 3 | SERVES: 8 | PREP TIME: 10 MIN | TOTAL TIME: 4-8 HR

1 leftover hambone 2 bay leaves

2 cups leftover diced ham 1 teaspoon sea salt
2 (15-ounce) cans white beans, drained and rinsed 1/2 teaspoon dried thyme leaves
3 carrots, diced 1/4 teaspoon poultry seasoning
3 stalks celery, diced 1/4 teaspoon freshly ground black pepper
1 onion, diced 6 cups water
2 cloves garlic, minced 1/4 cup chopped fresh parsley
2 tablespoons tamari

DIRECTIONS

1. Combine all ingredients (except the parsley) in a slow cooker.

2. Cover and cook on low 8 hours or high 4 hours.
3. Remove the hambone, stir in the parsley, and serve.
4. Serve with a small salad.

36
TURKEY TACOS WITH
CRANBERRY SALSA

37
TURKEY TACOS WITH CRANBERRY SALSA
PHASE 3 | SERVES: 4 | PREP TIME: 35 MIN | TOTAL TIME: 35 MIN

For the tacos: Fresh cilantro

1 tablespoon olive oil Lime wedges
1 onion, sliced
1/4 teaspoon ground cumin For the salsa:
1/4 teaspoon chili powder 1 cup leftover cranberry sauce
1/4 teaspoon sea salt 1/3 cup white onion, finely chopped
1/4 teaspoon black pepper 1 teaspoon lime zest, finely grated
2 cups leftover roast turkey, coarsely chopped 2 tablespoons fresh lime juice
4 sprouted-grain tortillas 1 tablespoon cilantro, finely chopped
2 cups romaine lettuce, shredded 1 jalapeño, seeded and minced

DIRECTIONS

1. Combine all of the salsa ingredients in a small bowl. Set the salsa aside for 30 minutes for the
flavors to blend.
2. Meanwhile, assemble the tacos: In a large skillet, heat the olive oil over medium heat. Add
the onions and cook, stirring, until they are soft, about 8 minutes.
3. Add the next five ingredients (cumin through turkey) and continue to cook until the onions are
lightly caramelized, and the turkey is warmed through, about 4 minutes.
4. Remove the filling from the heat.
5. Warm the tortillas, or toast them in a dry skillet. Divide the filling and shredded lettuce evenly
among the tortillas. Serve with the cranberry salsa, fresh cilantro, and lime wedges.

38
EGGNOG

39
EGGNOG
PHASE 3 | SERVES: 6 | PREP TIME: 15 MIN | TOTAL TIME: 15 MIN + CHILLING

4 egg yolks, beaten

3 cups unsweetened almond or coconut milk, divided
1 teaspoon vanilla
3/4 teaspoon powdered stevia, or to taste
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

DIRECTIONS

1. In a medium saucepan, mix the egg yolks and 2 cups of the milk.
2. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a
spoon, about 5 to 10 minutes. (Be patient -- if you heat things too fast or don’t stir, you’ll get
scrambled eggs!)
3. Remove the pan from the heat and set it in a bowl of ice water.
4. Stir for 2 to 3 minutes and then add the last 1 cup of milk, vanilla, stevia, cinnamon, and
nutmeg.
5. Cover the eggnog and refrigerate. The longer it chills, the thicker it will get. Before serving,
dust the eggnog generously with cinnamon and nutmeg.

40
APPLE PIE SMOOTHIE

41
APPLE PIE SMOOTHIE
PHASE 1 | SERVES: 1 | PREP TIME: 5 MIN | TOTAL TIME: 5 MIN + CHILLING

1 medium Gala apple (or other sweet variety), with peel, cored and chopped
3/4 cup unsweetened rice milk
1/4 to 1/2 cup old-fashioned oats (dry)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
3 ice cubes
A few drops of liquid stevia, to taste (optional)

DIRECTIONS

1. Blend all ingredients in a blender until smooth.

42
PUMPKIN CASHEW SMOOTHIE

43
PUMPKIN CASHEW SMOOTHIE
PHASE 3 | SERVES: 1 | PREP TIME: 5 MIN | TOTAL TIME: 5 MIN

1/4 cup raw cashew pieces

1/2 cup water
1/2 cup cooked or canned pumpkin
1 teaspoon vanilla
1 teaspoon cinnamon
2 dashes ground ginger
2 dashes ground nutmeg
1/4 teaspoon powdered stevia
6 ice cubes

DIRECTIONS

1. Blend all ingredients in a blender until smooth.

44
PUMPKIN COFFEE CAKE

45
PUMPKIN COFFEE CAKE
PHASE 3 | SERVES: 8 | PREP TIME: 15 MIN | TOTAL TIME: 45 MIN

Cake: Topping:
1 cup Fast Metabolism All-Purpose Baking Mix 3 tablespoons Fast Metabolism All-Purpose
1 teaspoon pumpkin pie spice Baking Mix
1/2 teaspoon baking soda 1/3 cup pecans, chopped
1/4 teaspoon sea salt 1/4 cup xylitol
3/4 cup canned pumpkin 1 1/2 tablespoons raw coconut oil
3 eggs
1/3 cup xylitol
3 tablespoons raw coconut oil, melted

DIRECTIONS

1. Preheat the oven to 325 degrees. Line a 9-inch round pan with parchment paper.
2. Make the topping: Combine all of the topping ingredients in a bowl, moistening everything
with the coconut oil (the mixture will look like wet sand). Set aside.
3. Make the cake: In a large bowl, whisk together the baking mix, pumpkin pie spice, baking
soda, and salt.
4. Add the remaining ingredients and mix well. Pour into the parchment-lined pan, and sprinkle
evenly with the topping.
5. Bake 30 minutes (a toothpick inserted into the center will come out moist but clean).
6. Place the pan on a cooling rack to cool completely before slicing.

46
 BLUEBERRY FRENCH TOAST
CASSEROLE WITH APPLE COMPOTE

47
BLUEBERRY FRENCH TOAST
CASSEROLE WITH APPLE COMPOTE
PHASE 1 | SERVES: 6 | PREP TIME: 40 MIN | TOTAL TIME: 1 HR 10 MIN

8 egg whites Apple Compote:

1 1/2 cups unsweetened rice milk 4 medium apples, peeled and sliced
2 teaspoons ground cinnamon 2 tablespoons arrowroot
1 teaspoon vanilla 2 teaspoons cinnamon
1/2 teaspoon almond extract 1 teaspoon lemon juice
15 drops liquid stevia 1/8 teaspoon sea salt
6 slices sprouted grain bread, cubed 2 cups water
2 cups fresh or frozen blueberries 20 drops liquid stevia, or to taste

DIRECTIONS

1. For the Apple Compote: Combine the first five ingredients (apples through salt) in a large
saucepan over medium heat. Stir in the water and cook, stirring often, until the mixture
becomes thick and the apples are soft, about 15 minutes. Let the compote cool a bit (it will
thicken more as it cools), stir in the stevia, and serve.
2. For the Casserole: In a large mixing bowl, combine the first six ingredients (egg whites
through stevia). Whisk well.
3. Line a medium baking dish (about 8 by 11 inches) with parchment and fill it with the bread.
Pour the liquid mixture over the bread, make sure all parts of the bread are moistened, and
allow it to sit for at least 30 minutes. (Note: You can make the casserole ahead to this point,
cover, and refrigerate.) Meanwhile, preheat the oven to 350 degrees.
4. Mix the blueberries into the bread mixture.
5. Bake the casserole for about 30 minutes or until there is no longer any liquid between the
bread. Allow the casserole to cool a bit, and serve with the Apple Compote.

48
POMROY PUMPKIN PIE

49
POMROY PUMPKIN PIE
PHASE 3 | SERVES: 8 | PREP TIME: 20 MIN | TOTAL TIME: 1 HR 20 MIN + COOLING

Crust: 3 large eggs

1/2 cup Fast Metabolism All-Purpose Baking Mix 1 cup canned coconut milk
3/4 cup almond flour 3/4 cup xylitol
1/3 cup xylitol 1 tablespoon arrowroot
1/4 cup cold raw coconut oil, plus more for the pan 2 teaspoons pumpkin pie spice
1 teaspoon vanilla
Filling: 1/4 teaspoon fine sea salt
15-ounce can pumpkin

DIRECTIONS

1. Make the crust: Lightly grease a 9-inch pie pan with coconut oil. Combine the baking mix,
almond flour, and xylitol in a mixing bowl. Work in the cold coconut oil with a fork or pastry
blender until the mixture is crumbly. Press the crumbs evenly onto the bottom and sides of
the pan. Freeze for 20 minutes.
2. Preheat the oven to 375 degrees. Bake the crust for 12 to 15 minutes, until golden brown.
Remove from the oven, and cool completely on a rack.
3. Make the filling: Whisk all of the filling ingredients in a bowl until thoroughly combined. Pour
the filling into the cooled crust.
4. Bake at 375 degrees for 45 minutes or until the filling is just barely set in the middle but still
quite moist. Cool completely on a rack, and serve at room temperature or chilled.

50
“SUGAR” COOKIES WITH RASPBERRY
COCONUT CREME ICING

51
“SUGAR” COOKIES WITH RASPBERRY
COCONUT CREME ICING
PHASE 3 | MAKES: 16 COOKIES | PREP TIME: 25 MIN | TOTAL TIME: 55 MIN

“Sugar” Cookies: Raspberry Coconut Creme Icing

1 1/2 tablespoons raw coconut oil, melted 1/4 cup coconut cream from a full-fat coconut milk
1 tablespoon almond milk can (refrigerate the can overnight to make the cream
15 drops liquid stevia, or to taste rise to the top)
1/2 teaspoon vanilla 1/4 cup defrosted frozen raspberries (with juices),
1/4 teaspoon almond extract (optional) pureed
1 cup almond flour 1/4 teaspoon vanilla
1/8 teaspoon sea salt 15 drops liquid stevia, or to taste
1/8 teaspoon baking soda 7 to 8 tablespoons arrowroot

DIRECTIONS

1. Combine the coconut oil, almond milk, stevia, vanilla, and optional almond extract in a
medium mixing bowl. In a separate bowl, combine the almond flour, sea salt, and baking
soda. Mix the wet ingredients into the dry and keep stirring, breaking up clumps as you mix,
until you can form the dough into a ball with your hands. Flatten the dough ball into a disk,
wrap it in plastic wrap, and refrigerate for 10 minutes.
2. Place the chilled dough ball between two sheets of parchment paper and roll it out 1/4-inch
thick. Cut shapes out of the dough with cookie cutters, transfer the shapes to a parchment-
lined cookie sheet, and freeze for 20 minutes.
3. Preheat the oven to 325 degrees. Bake the cookies for 10 minutes or until the edges are
barely golden. Remove the cookie sheet from the oven and let the cookies cool on the sheet.
Cool the cookies completely before icing.
4. For the Icing: In a small bowl, whisk the coconut cream, pureed raspberries, vanilla, and
stevia. Add 1 tablespoon of the arrowroot at a time to thicken the icing to your liking, whisking
in each tablespoon until there are no clumps.
5. Transfer the icing to a ziplock bag or pastry bag with tip and refrigerate for 20 minutes before
using. (If you are using a ziplock bag, you can then cut off a tiny corner of the bag to squeeze
the icing out onto your cookies.) 2 cookies are a grain serving on Phase 3.

52
GINGER COOKIES

53
GINGER COOKIES
PHASE 3 | MAKES: 18 COOKIES | PREP TIME: 20 MIN | TOTAL TIME: 30 MIN

1 cup sprouted wheat flour 1/4 cup grapeseed or coconut oil

1/2 tablespoon ground ginger 1/4 teaspoon vanilla
1/2 teaspoon baking soda Optional: 1 tablespoon xylitol for baking
1/4 teaspoon cinnamon
1/4 teaspoon sea salt
1/3 cup xylitol
1 egg
2 teaspoons fresh ginger, grated
1/2 tablespoon fresh lemon zest

DIRECTIONS

1. Preheat the oven to 350 degrees.

2. In a bowl, whisk together the first five ingredients (flour through salt).
3. In a separate large mixing bowl, combine the next six ingredients (xylitol through vanilla).
4. Mix the dry ingredients into the wet ingredients.
5. Roll the dough into 1-inch balls, dip their tops in the remaining 1 tablespoon of xylitol (if
desired), and place on parchment-lined baking sheets.
6. Bake for 7 to 9 minutes.
7. Transfer the cookies to a rack to cool. 2 cookies are a gran serving on Phase 3.

54
GET EXTRA SUPPORT

Total Body Support!

• Highest quality ingredients
• Most bio-available minerals
• Essential support for detoxification
Buy Metabolism Multi at HayliePomroy.com

BECOME A MEMBER
MONTHLY To keep your metabolism and motivation running at an all-time
high, become a Haylie Pomroy Member and receive:
Membership
Our exclusive Member Forum, moderated by our Fast
$12.99 /MO Metabolism coaches to answer all your questions

10% discount on all of Haylie’s products

= $155.88/yr
All the benefits of membership Huge database of exclusive member recipes
for one low monthly price!
Free downloads:
• Meal maps
YEARLY • Sample menus
Membership • Master food lists

$99
• Mini cookbooks
/YR
/MO
Information and strategies for talking to your doctor
36% Savings
Videos and Q&As with Haylie
Save big when you purchase the
yearly membership!
Join for just $12.99 per month (cancel anytime) or $99 per year!

Get 20% off an annual membership right now with this code: WELCOME20
55
KEEP YOUR METABOLISM BURNING
Buy my books at any major bookstore or online for extra support.

Sign up for Haylie’s weekly newsletter:

Visit HayliePomroy.com

For Hollywood diet secrets and giveaways:

Like Haylie at facebook.com/hayliepomroy

From kitchen to plate and eveything in between:

Follow Haylie on Instagram: @hayliepomroy

For nutrition tips and advice:

Follow Haylie on Twitter: @hayliepomroy

Find recipe inspiration at:

Pinterest.com/hayliepomroy
56