To Lose Fat, Eat Fat

Spring is finally here, which means it’s the perfect time to get a fresh start on healthy living. Our April book of the month, The Fast Metabolism Diet by nutritionist Haylie Pomroy, will help you do just that. Pomroy is known for helping clients lose weight the healthy way by using food to rev up metabolism. Here, she explains how healthy fats fit into her diet plan. (Giveaway alert! We’re giving away 25 copies of The Fast Metabolism Diet and 25 BlenderBottles! Visit our Facebook page by 4/23/13 to enter to for a chance win.) —BBL Editor

To lose fat, eat fat. It sounds crazy doesn’t it? I’ve had clients look at me like I’m from Mars when I tell them that part of the reason they’re not losing weight is because they aren’t eating enough fat. Of course, I’m talking about good fats — healthy dietary fats.

On the 28-day Fast Metabolism Diet, we use three phases of eating to reboot your metabolism and get your body burning fat like crazy. On the first two phases (the first four days of the week), your body is nourished with muscle-building proteins, adrenal-calming fruits and grains and loads of green alkalizing vegetables. These replenish and restore the organs and glands responsible for fat-burning in the body. And during those four days, your body burns stored fat – the fat you’re trying to lose – for energy.

On the fifth day – Phase 3 – we throw your body another curveball: We add wonderful healthy-fat foods like cold-water fish (salmon, tuna), olives, coconut milk, raw cashew butter, avocados and more. That easy-to-metabolize dietary fat prompts the release of fat-melting enzymes from the gallbladder that go crazy, torching additional stored fat — the fat that’s been stuck on your belly, hips and thighs!

Lots of my clients thought they’d never get to eat guacamole or hummus again, but on The Fast Metabolism Diet, it’s all part of the fat-burning plan. Below is just one of the 50+ recipes you’ll find in my book. This chicken curry gets its wonderful creaminess from coconut milk and olive oil, along with a sweet spiciness from curry powder. If you’d like to spice it up even more, add a pinch of cayenne pepper.

Coconut Curry Chicken
Appropriate for Phase 3 of the Fast Metabolism Diet
Serves 4

1 pound boneless, skinless organic chicken breasts, cut into one-inch cubes
1 Tbsp. olive oil
1 medium diced onion
1 tsp. sea salt
2 tsp. curry powder
1 14-oz. can coconut milk
1 cup canned, diced tomatoes
2 Tbsp. tomato paste
3 packed cups baby spinach
2 cups cooked quinoa

Heat olive oil in a large skillet. Add onion and sea salt. Sauté the onion over medium heat for about 7 minutes, until translucent. Add curry powder and sauté for an additional minute until the spice fully coats the onions.

Incorporate the coconut milk, tomatoes and tomato paste into the mixture. Stir occasionally for 5 minutes until sauce slightly thickens.

Add the pieces of chicken to the skillet and simmer for 5 to 6 minutes, or until the meat is cooked through. Stir in the spinach and allow to cook for 3 minutes or until wilted.

Add a pinch more salt to taste, if needed. Serve warm with 1/2 cup quinoa.

The Fast Metabolism Diet is on sale tomorrow. Learn more at

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