Grilled Steak with Cabbage Salad

What does Metabolic Balance actually put on the grill? One thing is for sure: Lots of fresh, natural ingredients – especially deliciously prepared and combined. How about grilled steak with cabbage salad, for example?

For 1 serving (phase 2) you need:
-1 serving of steak
-1 serving of vegetables (such as cabbage and bell peppers)
Salt, pepper
Vinegar
Fresh chives

Preparation:
Clean cabbage and cut into thin strips. Mix a pinch of salt with the \cabbage and let stand for about 15 minutes. Halve the bell peppers, clean, wash and cut into strips. Wash the meat and pat dry, season with salt and pepper. Cook on the grill for 6-8 minutes while turning. Wrap meat in aluminum foil and let rest for about 10 minutes. Wash chives, shake dry and cut into small rolls. Mix bell peppers, chives, vinegar and cabbage, season with salt and pepper. Arrange meat and cabbage salad. Pour gravy formed in the aluminum foil over the meat.

Healthy Grilling Tips

As summer kicks into full gear grilling season upon us. Here are a few tips for healthy grilling this summer. Leave out filling side dishes like rolls or bread and give your body extra healthy carbohydrates in the form of vegetables. Grilling vegetables gives them a particularly delicious flavor. They can be put on skewers in a colorful mix, for example, but they also cook wonderfully in grill bowls. You don’t always have to use summer classics like corn, peppers or zucchini. Other vegetables such as asparagus, eggplant, or mushrooms also do well on the hot grill. To prevent them from sticking to the grill, brush them with a little oil beforehand and season them at the same time. Then put them on the grill and in a few minutes you can enjoy them. What are you grilling this summer?

Summer Grilling

With the 4th of July right around the corner we have some last minute summer grilling tips for you! Check out some of our top tips below:

Experiment. Try grilling new foods such as chilies (adds wonderful flavor to proteins) or avocados.
Grill fruit! A great dessert idea is to put fruits such as pineapples or peaches on the grill. The natural sugars in the fruits will caramelize and give them a delicious flavor.
Keep your grill clean. Be sure to scrub your grill after each use to prevent burning, bitter flavors, and smoking.
Marinate. Adding a simply marinade or dry rub of spices to proteins and vegetables is a great way to add flavor and variety to your meals.

Grilled Eggplant

Today we have a delicious summer recipe for you: grilled eggplant. This dish is super simple to prepare and perfect for sharing with friends.

Cut the eggplants in half, score the flesh, and then cook on the grill or in the oven until the eggplant is nice and soft. While the eggplant is cooking, take yogurt (according to your plan) and season with salt and pepper and any other spices (cumin, red pepper flakes etc.). Remove the eggplant from the grill and serve with the yogurt and fresh herbs (mint, parsley etc.). This recipe also works great with other vegetables such as zucchini and bell peppers.

Tip: Sprinkle the eggplant with salt and allow to sit on a paper towel for 10-15 minutes. This removes some of the water and allows for faster cooking.

Photo: Unsplash

Easy Grilling Marinade

Today we want to share a recipe for a delicious barbecue marinade that is easy to make and perfect for a summer night!

Ingredients:
1/2 cup (125 mL) rapeseed oil
1 large grated onion
1 Tbsp. freshly chopped parsley
2 Tbsp. balsamic vinegar
2 garlic cloves (chopped)
Smoked paprika and red pepper flakes
Salt and pepper

Preparation:
Mix all of the ingredients together. Place any type of protein or vegetable in the marinade for at least three hours, or even better overnight before grilling. Enjoy!

Healthy Grilling

Get the tongs ready – steady – go! Check out the tips below for making grilling healthy and fun!

Use only charcoal without harmful residues. The same applies to barbecue lighting aids.
Caution. If fat or oily marinade drips down, smoke is produced that contains highly toxic substances that are considered carcinogenic.
The easiest way to prevent fat and liquid from running into the embers is to use aluminum foil on the grill grid.
Smoked or cured meat should not be grilled: It contains nitrite salts, which produce nitrosamines in the food at high heat. These are also said to be carcinogenic.

Happy Grilling!

Provencal Barbecue Sauce

This barbecue sauce is packed full of fresh and aromatic herbs and is great to use with fish, meat, or vegetables.

Ingredients (for 1 jar):
4 Spring onions
2 Bell peppers
1 Eggplant
2 Large tomatoes
3 Garlic cloves
2 Rosemary branches
1⁄4 tsp Thyme
1⁄2 tsp Oregano
1 tsp Vegetable broth powder
1/3 cup (75 ml) Balsamic
2 Tbsp Olive oil

Preparation:
Wash the vegetables and then cut into cubes. Peel the garlic and cut it into thin slices. In a medium sized pot on medium heat add the olive oil and garlic. Toast the garlic until aromatic and golden brown. Add the spring onions and eggplant and cook everything for about 5 minutes. Then add the bell peppers and after another 5 minutes add the tomatoes and herbs. Let the vegetable mixture simmer for half an hour. Remove the rosemary branches and then add everything to a blender and puree until smooth. If necessary, add water to thin out the mixture. Season as needed and then add the sauce to a jar and let it cool down. Store in the fridge and use as needed.

Asian Inspired Grilled Turkey

Today we have another delicious recipe for you that is perfect for lunch or dinner!

Ingredients:
1 serving of turkey breast
3 Tbsp of oil
2 tsp salt
A pinch of each cinnamon, cumin, cardamom, and sweet paprika powder
1 serving of carrot
1 handful of fresh coriander
Salt and black pepper
Apple cider vinegar and oil
(From phase 3 onwards, 1 tsp of ground hazelnuts may be added as part of a treat meal)

Preparation:
Mix the oil with salt and spices, rub on the turkey breast, and marinate for at least 30 minutes or overnight. Peel the carrot and grate it finely. Chop coriander leaves and mix with the carrots. Season the carrot and coriander slaw with salt, pepper, vinegar and oil. Grill the turkey and then enjoy with the carrot and coriander slaw!

Grilling Tips

Today we bring you the final part of our grilling tips series!

Some of the most delicious foods to throw on the grill are vegetables! Extremely versatile, they can be used in multiple ways including being put on skewers. For example, a great option is bell peppers in colorful alternation with mushrooms and cherry tomatoes and/or zucchini. But vegetables also cook wonderfully in barbecue trays, such as asparagus, which, marinated or unmarinated, is delicious when grilled. Eggplant, fennel, pumpkin (all in slices or wedges), spring onions or corn also taste great from the hot grill. Most vegetables need some fat to prevent them from sticking, so coat them with some type of oil and season before placing on the grill.

Happy Grilling!

Grilling Tips Part 3

We continue our grilling series today with another great tip!

Smoked or cured food should not be placed on the grill: it contains nitrite pickling salt, which creates nitrosamines when it is cooked at high temperatures. These are suspected to be carcinogenic. It is better to choose high-quality, lean, drained marinated food at room temperature, such as meat, fish or vegetables.

Happy Grilling!