Dr. Poon's Metabolic Diet contains healthy meal plans and recipes for dieters at each of the 3 stages of his Metabolic Diet. Through his book he also teaches dieters how to read food labels so that they can make healthier choices. Below are a few delicious low-fat, low-salt recipes from Dr. Poon's Book you can try at home:

Low Carbohydrate Steamed Egg Custard
By Beckie Poon

Ingredients (single serving):

  • 1 large egg
  • 1 teaspoon of table cream
  • 2 packages of Splenda

  1. Add Splenda to ½ cup of cold water
  2. Beat egg with fork until smooth
  3. Mix the two ingredients together and mix them well along with 1 teaspoon of table cream
  4. Sieve the mixture, refrigerate for 8 hours or overnight
  5. Sieve the mixture again into a glass or ceramic bowl just big enough to hold the content
  6. Steam in medium/low heat for 4 minutes. Lift lid for 2 seconds to let steam out. Steam for another 2 min. Lift lid again for 2 seconds and steam for another 2 min
  7. Serve hot or refrigerated

Stir-Fry Beef and Vegetables


  • 2 tablespoons of olive oil
  • 8 oz of beef, sliced into small pieces
    (you may substitute with chicken or seafood).
  • 1 tablespoon of soy source
  • ¼ tablespoon of sesame seed oil
  • 1 clove of garlic, chopped
  • 1 plate of mixed vegetables (choice of green, yellow or red peppers, celery, mushrooms, broccoli, Chinese greens, etc.) cut in small pieces

  1. Marinate the beef with soy source and sesame
    seed oil.
  2. Heat up the fry pan with 1 tablespoon of olive oil. When the oil is hot, throw in the garlic.
  3. Once the garlic is browned, pour in the marinated beef slices and stir-fry for 1 minute. Remove the beef form the fry pan.
  4. Add another tablespoon of oil and pour in all the vegetables when the oil is hot. Stir-fry the vegetable for 2 minutes. Add 1 tablespoon of water and continue to cook with high heat.
  5. Once the vegetables are soft, return the beef to the fry pan. Stir all the food together and serve immediately.

Roast Beef Wrap


  • ¼ cup of ultra-low-fat cream cheese
  • 4 low-carb wraps
  • ½ red onion, sliced
  • 4 lettuce leaves
  • 4 cucumber spears
  • 8 oz of roast beef

  1. Spread cream cheese over the wrap. Lay all ingredients on top of one another. Roll up from
    the bottom.

Frozen Lemon Dessert By Diana Feinstein


  • 3 Omega-3 eggs
  • 2 Omega-3 egg yokes
  • 1¼ cup of Splenda
  • ¾ cup of lemon juice
  • grated rind of ½ lemon
  • 1½ cup of Nutriwhip Light

  1. In a heavy bottomed saucepan whisk together eggs, egg yolks and Splenda. Whisk in lemon juice
  2. Heat over medium heat and stir until mixture thickens and comes to a boil
  3. Stir in grated lemon rind and cook, stirring for 2 minutes. It will be the consistency of sour cream
  4. Remove from heat. Cover with plastic wrap directly onto the lemon mixture and refrigerate until cold
  5. Beat Nutriwhip Light until very stiff. Fold into
    lemon mixture
  6. Place in bowl and freeze until solid


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