If you decide to be inspired by the following combinations, please remember to only have one protein. Also, we suggest making a Chickpea flour pizza crust and then adding the toppings (Chickpea flour crust will be your protein.)
NOTE: These recipes in the infographic are not metabolic balance recipes. This is inspiration for you to play with during your holiday. If you are unsure about a combination, please ask your coach.
Also, please remember you can only use one protein on your pizzas so if you use the chickpea flour crust, that is the only protein you can use.
If you want to have a pizza feeling, you can take your rye bread and iron it flat or roll it flat using a rolling pin and then grilling it before adding the toppings and putting it in the oven.
If you use your rye bread this way, you can add the cheese on your plan to the pizza!
Dried mixed mushrooms
100 ml water
Sherry cooking wine
Apple cider vinegar
Kosher salt & white pepper
Tofu, cut into 1/2 inch cubes (only if not using shitake mushrooms)
Green onions chopped
let the dried mushrooms sit in boiling water for an hour.
Combine all ingredients and heat for 10 minutes.
Note: This week on December 1, 2016 we are starting our advents calendar blog posting so for 24 days, you will be getting a short post from us sharing tips and recipes and reminders of or year of blogging.
Cranberries! I know you are used to eating them in bread or as a sweet side dish but have you tried putting fresh cranberries in a salad? Here is your chance to try a European salad using fresh cranberries for your Thanksgiving spread. We are putting amounts down today but we suggest you follow the amounts in your plan to stay on track.
Salt, pepper, honey (Honey is optional and used to balance out the mustard)
150g Salad (try using loose leaf or romaine)
2 Shallots (can substitute a red onion)
Wash and dry your cranberries. Pick out any that are mushy. Because fresh cranberries are very tart, cut the cranberries into quarters or blend them quickly with a hand blender to make the pieces smaller. By leaving the cranberry raw, you save many of the nutritional benefits lost during cooking/baking.
Dice up the shallots/onions and set aside.
Warm your walnuts in a dry pan (no oil) so that the flavor is enhanced.
Mix together the vinegar, olive oil and mustard to create your dressing. Add honey if needed (optional ingredient.)
Let the shallots and cranberries soak in the dressing while you prepare the salad and persimmon.
Clean the salad and the persimmon.
Slice the persimmon into thin pieces.
Place the salad on a plate, add the persimmon pieces.
Add the soaked shallots and cranberries.
Drizzle dressing over the entire salad.
Add rye croutons if desired.
Your protein for this meal is the walnuts. If you would like a different type of protein, remove the nuts.
This meal contains two fruits. If you are in the strict phase of metabolic balance, remove the persimmon or the cranberries.
We usually do not give you amounts but because the meal uses cranberries which are tart, I wanted to give you an idea of how many cranberries to use.
Honey. metabolic balance avoids sugar. This is used only to balance out the ingredients in the dressing. You are welcome to leave out the mustard and honey and use just oil and vinegar.
This recipe is considered a staple Korean recipe and is easy to make. To stay on your metabolic balance plan, you may leave out the sesame oil and the soy sauce. The recipe is very mild and asks for just water but if you want more seasoning, use vegetable broth instead of water.
Beef brisket cut into small pieces
Korean radish/ daikon
Soy Sauce (optional)
sesame oil (optional)
Salt and white pepper
water or vegetable broth
Wash and peel the radish and cut into small pieces.
Boil water/vegetable broth and add radishes pieces. Cook for 15 minutes.
Add garlic and beef. Simmer for another 20 minutes.
Boil water in a pan and place the cauliflower in for one minute to blanche. Remove from the water and refresh with water and then drain.
Toss cauliflower, pomegranate seeds, cranberries, walnuts, parsley and mint into a bowl.
Drizzle olive oil and vinegar over the salad and gently toss.
Note: This salad uses two fruits. To be completely on the metabolic balance plan, choose one of the two. For the nuts, use a nut/seed that is on your plan. Because you have seeds/nuts, do not add another protein.
On Facebook, it was suggested that we try using Kohlrabi as a bread. I liked this idea so over the weekend, I took a few kohlrabis and experimented with them to see if they would work as a bread substitute.
Below is what raw kohlrabi looks like as a whole vegetable and as raw slices.
The kohlrabi has a very mild taste and is crispy like a radish. I really liked eating the slices raw but could not see that working to replace bread so I decided to season and grill the pieces.
The grilled kohlrabi tasted wonderful. I prepared a hummus to add on top but you could also try using two pieces of kohlrabi to make a small sandwich.
While I had the grill on, I grilled cauliflower slices but was not happy with the slices as a bread substitute. The cauliflower tasted great but the florets fell off when I tried to move them around on the plate.
Happy Monday! Do you find it difficult to eat vegetables for breakfast? I find it very difficult so for the next few weeks, I’m blending my breakfast into a smoothie to add more nutrients to my life.
Today’s recipe is a combination of freshly made vegetable and fruit juice and blended fruit.
The recipe below is not metabolic balance appropriate because of the two fruits but I will try the cabbage with carrots and see if that can replace the blueberries. At this point, the apple isn’t strong enough to mask the strong cabbage taste (for me). I found that I needed to add the blueberries to make the drink a breakfast of champions.
After I added two fruits, the red cabbage morning smoothie was delicious. You are only allowed one fruit on the metabolic balance plan so either pick one fruit or reduce the amount of cabbage. You can reduce the amount of cabbage by adding a little bit at a time to the blender and then stopping before the drink becomes distasteful. Keep a spoon handy for tasting and maybe a bit of extra apple juice in case you go overboard with the cabbage.
Ingredients Red cabbage juice:
Red cabbage. (juiced)
Portion of cucumber (Juiced)
Portion of zucchini (Juiced)
Frozen Blueberries (blended)
Ingredients Red Cabbage Smoothie:
4 leaves red cabbage finely chopped
leftover portion of vegetables which can include lettuce/avocado
1 red apple
1/2 cups blueberries (I will experiment to see what vegetable we can add to make this smoothie sweeter and replace the blueberries.)
1/2 cup water
Instructions for Juicing:
You will need a juicer. Place all vegetables into the juicer and juice them. My juicer gives me a great foam on top.
Place the juice in a blender and add frozen blueberries. If you do not have blueberries on your plan, add another frozen dark berry or try juicing a sweet vegetable like carrots to stay on plan and add ice to thicken the drink.
If you decide to use carrots please juice them or your juice drink will be crunchy.
Once blended, serve the drink immediately to get all the nutritional value of your breakfast.
Instructions for Smoothie:
Place all finely chopped ingredients into your blender with the water or ice cubes and water.
Blend until smooth and then drink it immediately with a serving of rye bread and a protein.