Stew in Springtime

Stew in springtime? Of course! Because nothing is as good for using up leftovers as a wonderful stew dish. Metabolic Balance recipes usually leave a few vegetable left over due to the nature of weighing the ingredients. In order to use them up we like to cook a stew using remaining veggies at the end of the week. Simply weigh all of the left over veggies (possibly top up with a little more vegetables so that the amount is sufficient) and then cook them with a protein according to your plan  (e.g. lentils, chicken or fish) in vegetable broth. Season as desired and enjoy!

Berry Milkshake

This berry milkshake is super simple, but absolutely delicious and refreshing.

Ingredients:
1 serving frozen berries
1 serving of milk (according to your plan)
Vanilla, ginger, lemon zest

Preparation:
Add your frozen berries and milk (according to your plan) to a blender and puree until smooth. For added flavor you can try adding vanilla, ginger, or lemon zest. Please remember not to mix berries – so choose one variety. From phase 3 on you can also try it with coconut milk.

Tip: If you don’t have frozen berries you can also use fresh berries and ice cubes for a cold drink.

Metabolic Balance Myths

Today, we want to dispel one of the great myths surrounding Metabolic Balance.

Myth:
“I have to eat the same thing every day, which feels boring and limiting.”

Truth:
This a common misconception that is far from the truth. At Metabolic Balance one of the most important points is that all clients should be able to eat a variety of dishes every day! Each individualized nutrition plan contains a huge selection of different foods, which can be combined and enhanced by spices to create flavorful dishes. 

Variety already starts by simply combining a different protein with each meal. In addition, the large selection of different vegetables, which you can mix and combine with one of the numerous protein varieties, guarantees a a plethora of possible dishes. On your meal plan you can keep experimenting with new combinations and flavors. For example, integrating fruit into a main course can help you discover new tastes and textures. Even cooking with spices, whether dried, frozen or fresh can give old dishes a new spin. Dare to try exotic flavors, play with spicy and sweet tastes, and discover new culinary paths! You will quickly realize the many new dishes and tastes that are hidden in your plan!

Eat the Rainbow

Food just like life is vibrant and colorful! From fresh bright green peas to earthy jicama, foods comes in all colors. For a healthy diet it is important to try to eat a variety of foods and challenging yourself to eat fruits, vegetables, and ingredients of different colors can do just that! This automatically ensures that you eat a valuable mix of fruits, vegetables, proteins and fats. Also try experimenting with new spices which can help round off a “healthy diet”. This way you supply our body with all the important vitamins, secondary plant substances, mineral nutrients, micro- and macronutrients it needs to thrive.

If you are looking to incorporate new foods check out this helpful guide from the American Heart Association: https://www.heart.org/idc/groups/heart-public/@wcm/@fc/documents/downloadable/ucm_466712.pdf

Chicken Coconut Soup

This Thai inspired soup is packed full of healthy ingredients, amazing flavors, and is perfect for clients in Phase 3/4.

Ingredients:
1 serving of chicken breast
1 serving of lychee
3 leaves of lemon balm (lemongrass works as well)
1 red chili pepper (red chili paste can be used)
1 tsp peanut oil
1 cup (250 ml) coconut milk
Grated nutmeg
Salt and pepper

Preparation:
Wash the chicken, cut into strips and season with salt and pepper. Wash the chili pepper, remove the seeds and chop finely. Cut the lychees in half. Carefully wash the lemon balm leaves and pat dry. Heat up a wok or small pan, add the oil and fry the chicken breast and chili pepper until the chicken is sealed. Add the coconut milk, bring everything to the boil and then simmer gently until the chicken is cooked. Add the lychees to the soup for the last few minutes, season with nutmeg, salt and garnish with lemon balm. Enjoy!

Credit: Metabolic Balance Monaco

Kiwis

We love kiwis!
These wonderful fruits are also called Chinese gooseberries or monkey peaches and are originally from China. However, they are now cultivated worldwide and are available all year round. They contain twice as much vitamin C as oranges and lemons and therefore prevent the vitamin C deficiency disease scurvy. Just one kiwi is enough to cover the entire daily requirement of vitamin C. They also have a diuretic and laxative effect. The tropical fruit contains minerals such as calcium, potassium and iron as well as dietary fiber. In addition, kiwis are rich in carotenoids and magnesium. But most importantly, they taste simply delicious. You can eat them on their own, put them in your yogurt, or add them to a smoothie!

What to Eat?

Sometimes the world of health and nutrition can feel like an information overload. It can be hard to figure out what you should be eating and what person or program you should trust your health with. For many people it feels like a hopeless search especially when they are trying to lose weight, improve their health, or relieve symptoms from chronic conditions.

At Metabolic Balance we are here to help ease that overwhelming feeling! We know that each person has a unique body and understand that “one size DOES NOT fit all”. The personalized nutrition program and one-on-one coaching from our program will teach you to eat the foods optimal for your body and metabolism. Our program will erase those question marks and give you the tools you need to better your health!

For more information check out https://www.metabolic-balance.us/ or send us a message on Facebook!

Red Bell Pepper Soup

Vegetable soups are an easy meal to throw together and for today’s recipe we have a delicious red bell pepper soup.

Ingredients:
1 serving red bell pepper
1 serving white onion
Vegetable stock
Garlic
Spices (cayenne pepper, basil, oregano….)
Salt, pepper

Preparation:
Core the bell pepper and then cut into small pieces. Peel and chop the white onion. Add the bell pepper, garlic, and onion to a pot and cook over medium heat. Then add the vegetable stock and simmer until the vegetables are cooked through. Add everything to a blender and puree until smooth. (If the soup is too thick you can add more stock.) Season with your spices of choice (cayenne pepper, garlic, and basil work great) and enjoy! Feel free to change up to the seasoning and this soup will never get boring.

Compassion

Start where you are.
Use what you have.
Do what you can.
~Arthur Ashe

As we start a new week, remember to have compassion with yourself. During these challenging times sticking to healthy practices can be challenging but rather than beating yourself up do what you can and be proud of the steps you take each day!