Baked Beets

Now this is a recipe you should definitely try! Sure you had red beets – how about baked red beets? 

Ingredients for one serving:
1 portion red beets
1 portion cheese (e.g. brie, mozzarella, any semi soft or soft cheese on your plan)
1 TBsp. onions
1 clove of garlic
vegetable stock
fresh ginger

Preparation:
Dice the onions finely and sauté in vegetable stock. Coarsely grate or dice the beetroot. Finely chop the garlic and ginger (quantity to taste) and add to the onions together with the beetroot. Steam briefly and mix well with the onions. Slice the cheese. Set stove to lowest setting or turn it off, spread cheese over the vegetables. Allow cheese to melt – enjoy 😊!

MB 01-27 - RoteBeete

Why use Blood Work for a Personalized Nutrition Plan?

For us to create your personalized Metabolic Balance nutrition plan we need to have your blood test results. Why you may wonder?

Your blood test results together with your personal information such as body measurements and your food preferences is the vital information that we need to create your Metabolic Balance Nutrition Plan.

Only when we know all this information we can select the right foods which will match your nutritional needs. This way your food can optimally support and balance your metabolism and you can reach your health goals!

MB 01-26 - Blutkoerperchen

Find your local Metabolic Balance Coach.

We Are What We Eat!

This means a healthy and balanced diet of healthy food helps the whole body – inside and out. The right foods allow us to feel great and look great with clear skin and healthy hair. 

If we take apples as an example, they contain so many valuable nutrients and trace elements that can bind and neutralize damaging substances in the body such as free radicals. This results in so many benefits such as strong and healthy connective tissue aka beautiful skin!

Try this easy recipe – for a different way to get your apple a day: apple and oat streusel with walnuts (this is a Phase 3 recipe)

Ingredients for 1 serving:
160 g of tart apple (for example Granny Smith)
30 g of rolled oats
15 g of butter (or ghee)
20 g of chopped walnuts
Spices: cinnamon, vanilla bean, lemon juice (optional), a pinch of salt

Preparation:
Peel the apple, cut into thin wedges, (drizzle with lemon juice) and place in a small greased ovenproof dish. Chop the nuts, add the oats and knead them together with the butter / ghee, salt, vanilla and cinnamon to form the streusel (crumble). Spread the streusel over the apple slices and bake at 150°C (300°F) for 20 to 30 minutes.

Drink your allotment of milk as the protein portion.

MB 01-24 - HaferCrumble-Walnuesse

How to Use Lentil- or Bean-Pasta?

We are often asked why we recommend lentil or bean pasta only in Phase 3, even if legumes are on the plan for Phase 2. 

We want to explain the reason: in order to make pasta from any legume, lentils or beans, the legumes have to be highly processed (soaked, boiled, dried and processed into flour). The lentil or bean pasta is cooked again when we prepare our meals. Because of this long and relatively complex process, a large part of the vitamins and minerals contained in the “alternative” pasta is naturally going to be lost. This is not ideal for Phase 2 (Strict Conversion). For the metabolic change and reaching health goals it is important – especially in the beginning – to eat and combine foods with optimal nutrients. Starting Phase 3 though, when the metabolism is stable and nicely balanced, we can have more leeway. With the Relaxed Conversion (Phase 3) lentil or bean pasta may be enjoyed.

MB 01-xx - Linsen gelb vs. pasta

Breakfast with a Twist

Scrambled Eggs with Apple

Ingredients: 1-2 eggs (depending on your serving), 1 shot sparkling mineral water, salt, fresh vanilla pulp, a pinch of cinnamon, 1 apple

Preparation: Wash and core the apple and chop or grate into small pieces. Heat a good non-stick pan, without adding any fat, sauté the apple. Beat the egg with the mineral water and season with salt. Add the egg mixture to the cooked apple and heat until firm. Sprinkle with cinnamon and serve.

MB 01-22 - Apfel-Ruehrei

Happy Metabolic Balance Day

Nobody wants to be old, but everybody wants to age well. How does this work? It is probably in the nature of things that we are so fascinated by both old age and eternal youth. So much so that science has been driven for centuries to find the “philosopher’s stone” or an elixir of life that might allow us to live forever! While eternal life is of course science fiction, ageing well is most definitely possible.

It’s widely acknowledged that a person’s nutrition and lifestyle plays the biggest role in ensuring vitality and MB - Healthy aging - family cooking INTongoing youthful appearance up to the golden years and beyond. A balanced diet based on natural food can modulate the metabolism, so that the body can perfectly manage all its tasks without imbalance that leads to dis-ease and ill health.

MB - Healthy aging - funny older couple INTThe Metabolic Balance program is not just a “diet”, but a nutrition program which combines and includes the latest nutrition and scientific findings. It’s number one aim is to bring you closer to your goal of “vitality for healthy ageing”. Plus you’ll also gain the excellent bonus of reaching a healthy weight. Now that’s impressive!

Did You Know that Poor Nutrition Can Promote Inflammation?

Poor nutrition is a major cause of chronic inflammation, stated in numerous recent studies. In particular, it’s increasingly apparent that many conditions such as diabetes, high blood pressure and rheumatism are more closely related to inflammation than it was discussed only a few years ago. A major cause of inflammatory processes in the body is a poor diet or malnutrition. A diet rich in ‘bad’ fats such as saturated fats and trans fats and high in simple sugars (basically the average western diet) is increasingly shown to promote chronic inflammation. This is in direct contrast to fiber, antioxidants found in fruits and vegetables, healthy fats in fish and nuts plus beneficial oils, such as olive oil, which all have a natural anti-inflammatory effect. These recommendations correlate with Metabolic Balance and why reducing inflammation is one of the key benefits experienced by many of our clients.

Find a certified Metabolic Balance Coach to create a nutrition plan that will show your anti-inflammatory foods in a tailor-made meal plan!

MB 01-20 - Frau mit Apfel

Mozzarella on Sourdough Rye Bread

Inspired by yesterday’s post about vegetables au gratin, when we talked about re-balancing … our gusto went to make fresh mozzarella cheese melted over cubed sourdough rye bread.

Ingredients:
1 slices of sourdough whole grain rye bread (25g)
1 portion of fresh mozzarella cheese (buffalo or cow)
Spices: salt, pepper, paprika, nutmeg, fresh or dried marjoram / oregano

Preparation:IMG_6224
Since it is easier to eat after the cheese is wonderfully melted, it makes it easier to eat if you cube the sourdough rye bread. Place on a low-rim bowl, put in toaster oven and toast for 4-7 min. Take bowl out and turn bread over to have it nicely toasted also on the other side, repeat. Take bowl out, place the sliced mozzarella slices on top of the sourdough bread cubes. Spice to taste and toast for 7-15 min.IMG_6225

 

As I side and vegetable portion we made a nice mixed salad.IMG_6227

 

Re-Balance … what is that like?

The Metabolic Balance Team is already well into their plans after the New Year’s restart.  We’re feeling great and our metabolism is adjusting nicely. One of the wonderful changes we notice every year when we do our plans again and re-balance, is how quickly our sense of taste starts to change. Only a few weeks ago, we’re thinking pizza was tasty whereas now we don’t want it at all! Now we prefer a far better pizza alternative … fresh vegetables with cheese au gratin! Which changes have you noticed since you have been on your plan? We’d love to hear how you’re doing!

MB 01-18 - Teller-veggies-cheese

Asian-Inspired Sprouts Recipe

We definitely love Asian inspired dishes! How do you like these wonderful spiced soy sprouts? 

Ingredients for 1 person:
1 serving soy sprouts (use for other sprouts as well)
150 g vegetables (carrots, snow peas or green beans, fresh chive)
1 serving mango
1 TBsp. coconut oil
70 ml vegetable stock
1 TBsp. organic apple cider vinegar
Spices:
1 clove of garlic
fresh ginger
1 chili pepper
salt and fresh ground pepper
coriander leaves

Preparation:
Wash, peel and slice the carrot. Rinse the green beans (snow peas) and chop into bite size. Rinse the chives and cut. Rinse the sprouts with cold water and allow to drain. Peel the garlic and ginger and chop finely.
Wash chili, remove seeds and slice finely. Mix vegetable broth with the vinegar and fresh ground pepper.
Heat a wok with the coconut oil and sauté the chili, garlic and ginger, stirring continuously. Add the carrot slices (if you used green beans they need longer to cook, thus, add together with carrots), then sauté the snow peas, chives and last add the sprouts briefly and deglaze. Allow to simmer at medium heat for about six minutes.
Peel the mango, remove the fruit flesh and cut into cubes. Wash the coriander leaves, shake to drain and chop finely. Add the mango and coriander leaves to the vegetables. 

Enjoy!MB 01-16 - Sprossen