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

Black Friday Bean Soup

This warming bean soup fits wonderfully well when it’s cold and rainy – it really will warm your hearts! 

What you’ll need:
1 serving vegetables from your plan (such as green beans, carrots, leek)
300 ml vegetable stock
some savory herb and paprika powder
1 tsp. of chopped lovage, some parsley, chives
salt & pepper

Preparation:
Wash and roughly chop your chosen vegetables and place in a large pan, add the vegetable stock and bring to the boil. Add savory and paprika powder and simmer for 10 minutes. Add your favorite (already cooked) protein beans, e.g., black beans, chickpeas, adzuki beans or even lentils.
Wash lovage, parsley and chives, spin dry and finely chop. Add to the soup, season to taste with salt and pepper and simmer for 2-3 mins. Enjoy with some fresh rye sourdough bread!

MB 11-29 - soup

Holiday Season Treat

With Holiday Season in full swing, it’s definitely time for our yummy sweet ideas (only from phase 3 at the earliest of course!).  How about these chocolate mountains, for starters? 

What you’ll need:
120g walnuts
65g cacao
1 pinch of sea salt
220g dates

What to do:
Crush the walnuts in a blender. Add the cacao and a pinch of salt and mix until everything is well mixed and completely chocolate-ty brown. Wash, dab-dry the dates, then remove the seeds. Add the date halves one by one and mix again. The mixture should now be well mixed and stick together when pressed gently. Finally, press the mixture flat into a form, chill until serving and cut when cold into nice little squares or servings. Enjoy!

MB 11-28 -

Pointed Cabbage

The tender cone of the Pointed cabbage: it’s small, fine and loosely wound – with these unique characteristics, the pointed cabbage has secured itself a special position in the cabbage family!  

As it’s naturally tender, it cooks quickly and does not need to be blanched even when using for stuffed cabbage. It also is a great addition when finely sliced into hearty and fruity-sweet salads. Make sure that it’s very fresh when you buy it, as the pointed cabbage doesn’t really have a long shelf life. Like the other members of the cabbage family, pointed cabbage is full of healthy nutrients, including vitamins C, B1, B2, potassium and beta-carotene. 

Our Top Tip: due to heat and cooking water, many nutrients can be lost. Therefore, simply finely cut some raw leaves and mix them under your other cooked vegetables.

MB 11-27 cabbage

How do you like pointed cabbage?  Share your favorite recipes and tips with us (add to comments)! 

Pumpkin Season – Yummy Casserole

Yes – it’s still pumpkin season, so here’s a hearty and warming pumpkin-apple casserole to enjoy. This is even a Thanksgiving-worthy Recipe!

You will need:
1 egg
1 serving of pumpkin
1 apple
Spices: cinnamon, caraway seeds, salt & pepper, chili, curry powder, some fiery paprika powder, fresh parsley
75 ml vegetable stock

Preparation:
Wash pumpkin, remove seeds and cut into 2 cm (3/4″) thick slices and halve them again. Wash apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small fireproof casserole dish with some oil, otherwise layer pumpkin and apple slices without the oil. Season everything well with the spices. Add the vegetable stock and cook in the oven at 175°C (350°F) for about 20 minutes. After 20 minutes whip the egg, season to taste and add chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!

MB 11-19 - Kuerbis

Healthy Food Makes Me Look & Feel Great!

Many happy and satisfied clients keep telling us how great they feel after changing their diets with Metabolic Balance. They love that they can really see the difference as well as feeling it! A particularly common side effect of getting healthy is clearer and smoother skin. It’s this healthy glow and radiance that others see too and shows that it’s not just about the smaller number you see on the scales as to why it so wonderful to eat healthy food. We love hearing every single success story that is sent to us.

Thus, we’d like to say a big thank you to all MB’ers – You’re great!

MB 11-25 - healthy food