Vegetable Bruschetta with Egg(s)

Have you ever tried mushroom bruschetta with fried egg? So simple and delicious. An excellent go to quick metabolic balance meal! 

What you need:
1 serving egg (usually 1-2 eggs)
1 serving mushrooms (vegetable)
onions
vegetable broth
sourdough rye bread
Spices: paprika, caraway seeds, pepper, garlic

What to do
Stir fry mushrooms and onions until nicely cooked and soft, deglaze with some vegetable stock, season; simmer till the liquid is reduced to half. Top rye bread with ghee, spice with garlic, spices to taste and roast in the oven. Fry the egg(s). Serve by placing mushrooms on the toasted bread and the eggs on top. Season to taste. Enjoy!

Tip: Instead of mushrooms, you can also use other vegetables, e.g., zucchini, tomatoes, or bell pepper.

12-09 mushrooms-2341466_1920 - Image by suzleigh

Image by suzleigh from Pixabay

Holiday Season – in Full Swing?

Today starts the second week of advent with two candles shining brightly on the Advent wreath. We’re now properly into the Christmas season and here’s an important question for those following their Metabolic Balance plan … How are you doing? Are you tempted by Holiday Parties, treats and drinks everywhere? Can you resist? Or is it hard for you to stick to your plan?

MB 12-08 - 2. Advent

At Metabolic Balance we recommend not be too strict during the Holiday Season. Yes, that’s right! We’re saying it’s okay to indulge a little every now and then! Just to be clear, though, we say stick to the Metabolic Balance rules and stay as close to the plan as possible – but also relax and enjoy the Holidays too. When you choose to have a sweet treat, it’s important to enjoy it in moderation of course and only once a week, if possible.

Remember, as soon as you can – go back to the Strategies of Success with Metabolic Balance – to reach your health goals and maintain your healthy life-style.

Have a happy and balanced Holiday Season! 

What’s your favorite Okra Recipe?

Do you have okra on your food list? Have you tried it yet? Or are you a bit unsure what to do with it!? Let us help! 

Okra is a plant from the mallow family (so it’s related to hibiscus!) and originally comes from Ethiopia. Okra is actually the edible green seed pods of the plant so technically it could be called a fruit! 100g okra contain only 0.2g of fat and only 20 calories. It’s rich in beta-carotene, vitamin B1, B2 & B3 (niacin), vitamin C, calcium, magnesium, potassium, iron and phosphorus. One of Okra’s nutritional highlights is the high-quality gut-friendly mucilages, which are particularly valuable for healing our digestive tracts and supporting a healthy bacterial balance in the small intestine. They taste great in a ratatouille or a stir-fry where okra mixed with tomatoes, zucchini, parsley root, eggplants and carrots. 

Back to you – what do you think about Okra? What’s your favorite Okra recipe?

MB 12-07 - Okra

Every Living Cell in Your Body is Made from the Food You Eat!

“You are what you eat” – it’s an old saying but one that is so true! The reasons for why we eat are obvious – just because we’re hungry, or when we get together with friends, when we’re bored, because of our routine etc. etc. But fundamentally it’s all about fueling our bodies so that they can work right and we can live our best lives. Basically, the food we ingest, feeds our body’s cells and also provides fuel for the many microorganisms that live in our body. Therefore, it’s just so important to choose our food so that our cells and the good bacteria in our body really get what’s needed. This way we are more protected from ailments, disease or bacteria causing diseases. The best way to achieve this is with a healthy, varied and natural diet according to Metabolic Balance.

Metabolic Balance = your food tailored for you.

Find a local certified Metabolic Balance Coach!

MB 12-06 - every living cell

Curly Kale with Spicy Mango

Today we’re going to get you warmed up with some spicy mango and curly kale! 

What you’ll need:
1 serving vegetables (curly kale, the white part of leek, button mushrooms)
1 serving diced mango
Spices: sea salt, freshly ground black pepper, 1 clove of garlic, 1 chili pepper (to taste), 2cm (about 1″) fresh ginger root, 2 whole green cardamom pods, some coconut oil, 50 ml vegetable stock

What to do: clean, wash and coarsely chop the cabbage. Halve leek, wash and finely chop. Clean mushrooms with kitchen towel and cut in quarters. Halve the chili pepper lengthwise and remove seeds, cut into fine cubes. Peel garlic and ginger and dice finely. 

Heat the oil and gently sauté garlic, ginger and leek until translucent, add chili and cracked cardamom pods. Add mushrooms and cook for 3 minutes. Add the chopped cabbage and cook for another 3 minutes. Deglaze with vegetable stock and simmer for 5 minutes, season with salt and pepper to taste. 

Add half a serving of diced fresh mango (you can enjoy the rest of the mango as a dessert). Bring to the boil again and season to taste. Serve with the protein of your choice, e.g. legumes, fish, tofu. Enjoy!

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Strategies of Success!

People often ask us: am I allowed to eat less than is specified in my nutrition plan?

The answer is No!

MB 12-03 - Teller

The amounts of protein and carbohydrates specified in your plan is carefully calculated to create the right conditions to boost your metabolism aka “fire” in the body. This “fire” is essential – and only if the right amount is consumed the excess fat can be burnt. If a meal is skipped completely or not enough eaten, in simple terms there is no or only a small “fire” and so only a little or no fat can be “burnt”. It’s also important to note, when we metabolize proteins, amino acids are produced. These must be balanced by the right proportion of carbohydrates to make sure that they are properly cleared from the body and do not have any negative effects. Thus, as Rule 1 says: don’t eat more, don’t eat less and don’t eat anything that’s not listed on your personal food list.

Our 8 Rules are our Strategies of Success!

Shiitake Mushrooms on Eggplant

These eggplant schnitzels with shiitake mushrooms are absolutely yummy!

What you’ll need:
1 serving eggplant
1 serving shiitake mushrooms
Spices: sea salt, freshly ground pepper
Herbs: 1 TBsp. chopped parsley or for those who love coriander also 1/4 TBsp. of coriander
Olive oil to sauté

What to do:
Wash eggplant and take off the two ends. Cut eggplant lengthwise into 3 cm thick slices. Salt and leave to stand for about 10 minutes for the water to be drawn out.
In the meantime, wipe the mushrooms with a piece of kitchen towel (do not wash) and slice finely. Rinse eggplant slices with cold water and squeeze them flat with your hands.
Fry in olive oil and keep warm.
Gently sauté the mushrooms in the oil and season to taste.
Arrange eggplant slices on a plate with mushrooms and parsley. Yummy!

MB 12-02 - eggplant

Savoy Cabbage – what a magnificent vegetable!

We love savoy cabbage – how about you? We just think it has such magnificent green, wavy leaves! Until recently, when haute cuisine started to champion it and it’s popularity increased, it was very much overlooked. One of the wonderful things about savoy cabbage, is that it has an excellent long season. The early season savoy cabbage comes on the produce shelves around Easter Time and has rather tender, loose leaves. The autumn variety though, has thicker and firmer leaves and also has a slightly spicier flavor. 

Savoy cabbage tastes greats as a vegetable side dish. It’s great to be used for savoy cabbage rolls and in lasagne. In terms of its nutritional strengths, it really does enrich our health during the winter season. It is high in vitamin C, contains vitamin B6, vitamin E, folic acid, potassium, calcium and iron. With only 31 kilo-calories per 100g, savoy cabbage could be called a “slim” vegetable, that contains plenty of beneficial sulfur oils and chlorophyll. In southern Germany, its leaves are traditionally used as a “green hot-water bottle”. The ribs of dark green savoy cabbage leaves are cut flat and briefly placed in boiling water. They are then rolled flat and laid as compresses on the body to relieve pain such as abdominal pain, chest pain or leg cramps.

MB 11-30 - savoy cabbage