Exotic Vegetable Stir-Fry

Fab for the autumn blues: This exotic vegetable stir-fry sweetens the grey season:

You need:
1 serving of vegetables (we take cauliflower and carrots)
1 serving yogurt
1 serving of fruit
1 TBsp. freshly chopped chives
Spices: cumin, turmeric, coriander, pepper, cinnamon, salt
coconut oil for frying

Preparation: Wash and clean the cauliflower and divide into florets. Peel the carrots and cut into fine strips. Steam the cauliflower in some salted water with turmeric for about 7 minutes (firm to the bite). Heat coconut oil in a pan, fry the carrots and cooked cauliflower, then keep warm. Stir the cumin, coriander, pepper and cinnamon into the frying fat and add the chopped fruit. Allow to cool briefly and stir in the yogurt, season to taste and add the chives. Put aside some yogurt (your first protein bite) and enjoy!

MB 11-23 Blumenkohl

Vegetable Skewers with Crunchy Seeds

Delicious skewers: cauliflower-onion-fennel skewer with crunchy seeds

MB 10-01

Ingredients:
2/3 serving pumpkin seeds
1/3 serving sunflower seeds
1 portion of vegetables (we used cauliflower, onion and fennel)
Spices: salt, pepper and paprika

Preparation:
Clean the vegetables, peel, dice roughly and blanch in hot water. Season with salt, pepper and paprika.
Heat a pan without fat and sauté the vegetable cubes. Remove from the heat and carefully pierce onto wooden skewer, alternating with cauliflower, onion and fennel cubes. Keep the skewers warm.
Toast the pumpkin and sunflower seeds in a pan without oil. Place the vegetable skewers in the toasted seeds and careful coat all the vegetables. Enjoy!

Avoid Waste of Produce: Vegetable Puree

Vegetable purees are great to avoid waste of produce. You can take one type of vegetable or combinations such as: 
cauliflower celery puree
carrot cauliflower puree
pumpkin carrot puree
broccoli cauliflower puree
zucchini celery puree … just try them all!

MB 08-07-2019
Ingredients:
Vegetables in line with your plan
Spices: salt, pepper, 1 pinch of nutmeg
When in Phase 2 with oil: 1 TBsp. oil
in Phase 3 or 4 you can also use some coconut milk

Preparation:
Steam vegetables, puree with a little vegetable broth, add a salt and pepper to taste. Add a healthy oil (e.g., olive oil, walnut oil, argan oil, etc. / or flax seed oil after taking from heat) depending on your taste and puree well, till the puree becomes creamy! If you like, you can add 1 TBsp. chopped herbs or finely chopped salad leftovers.
Add protein according to your plan and enjoy!

metabolic balance® Monday Recipe Cauliflower Pizza Crust

Ingredients:

2 pounds cauliflower florets, riced (your serving size will not be the whole pizza.  You will need to measure out your vegetables and figure out how much of the pizza you can eat.)
1 portion egg, beaten (2 eggs)
1 teaspoon dried oregano
pinch of salt

Instructions:

  • Rice Cauliflower in a food processor like this:

  • Cook the “rice” cauliflower in a pot of boiling water for four to five minutes.
  • Drain the cauliflower and pat dry. The dryer the cauliflower, the crispier your pizza crust.
  • Mix the cauliflower with the eggs until the cauliflower is fully covered with egg.
  • Place the baking paper inside of a baking pan and spray with olive oil.
  • Pat the mixture into the pan and spray the top with olive oil.
  • Bake for approximately 35 minutes or until golden brown.

Note:

  • You can make several pizza crusts at one time and freeze the crusts.
  • If you are going to use the crust on the same day, remember you can’t add another protein, the egg in the crust is all you get.
  • Measure all your vegetables together.
  • This will NOT be exactly like pizza crust. This is just a healthy alternative for people who love eating pizza.