New week, new Phase 1; as I have few leftovers from the three days in Phase 3 and in an attempt not to waste food while remaining in the correct FMD Phase, I came up with this recipe.


  • 1 Kg /2.20 lbs fresh spinach (packed)
  • 340 gr/ 12 oz chicken breast
  • ½ onion
  • 1 ½ tsp garlic powder
  • ½ cup cooked sweet potato
  • 1 ½ tsp salt
  • ½ Tbsp chilli (optional)

In a blender reduce the spinach into a puree, add the sweet potato, the onion and season; pulse until all blended.

Add the chicken and set the blender at full blast.

Let the mixture stand for 30 minutes. Preheat the oven at 180’C / 360’F

Line an oven tray with wet parchment paper (it will stick better to the tray), spray with PAM (not FMD, thus optional).

Using a pastry ring  and an ice-cream scooper,  place two scoops of the mixture into the ring to model hamburger size patties


Carefully remove the ring and prepare the next patty; continue with the rest of the mix.

Bake for 25 Minutes, flip the patties and bake for another 10 minutes or until browned.