Roasted Salmon Filet with Zucchini-Carrot-Zoodles

Zoodles are an indispensable part of the health-conscious cuisine. Our young celebrity chef Jan-Philipp Cleusters loves to combine them with fish. This is his recipe for you:

MB (2019-06-18)

Preparation time: 12 minutes
Ingredients for 2 persons:
2 spring onions
4 sprigs coriander
1 small red chili pepper
2 carrots
1 zucchini
1 untreated lime
1 tbsp. rapeseed oil or coconut oil
2 salmon filet
1 tsp. olive oil
1 garlic clove

Preparation:

Place 1⁄2 l (17 fl.oz) water in an electric kettle and heat. Rinse spring onions, coriander and chili under running cold water and dab dry with kitchen towel. Pluck coriander leaves from the sprigs and chop coarsely. Remove the dark green and dry ends from the spring onions and cut them diagonally into fine rings.  Remove the seeds from the chili pepper and cut into fine rings. Pour water from the kettle into a small pot and salt generously. Peel the carrots, rinse the zucchini under cold running water, dab dry with kitchen towel, remove both ends and cut into spaghetti form with a spiral cutter or into bite-sized pieces by hand with a knife. Rinse lime under hot running water, dab dry, rub the dark green peel and put aside in a small bowl. Cut the lime in half and press the juice into a medium-sized bowl and add the rape seed (or coconut) oil beating in a thin stream. Add the spring onions, coriander and chili to the dressing. Heat a medium-sized pan at a high temperature without adding fat. Rinse salmon filet under running cold water, dab dry with kitchen towel, brush with olive oil on both sides and season with sea salt and pepper to taste. First fry the salmon filet crispy on the skin side for about 2 minutes. Heat the zucchini-carrot-zoodels briefly in a pan and then add to the dressing in the bowl. Season to taste with sea salt and pepper. Turn the salmon filet and reduce the heat to medium. Press the unpeeled garlic with your hand or the flat side of a knife and add to the salmon in the pan.  Arrange the vegetables in the center of the plate, place the salmon filet on top, skin side up, and garnish with lime peel.

Enjoy!

Lamb Chops, Carrot Stew and Baby Spinach

Today our young celebrity chef Jan-Philipp Cleusters recommends something very special: Lamb Chops, Carrot Stew and Baby Spinach

MB (2019-06-14 (2))

Preparation time: 9 minutes
Ingredients for 2:
5 carrots
6 – 8 lamb chops
2 garlic cloves
2 sprigs rosemary
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1 handful of cherry tomato
1⁄4 l vegetable stock
1 handful of baby spinach, ready to eat

Preparation:
Peel the carrots, remove the ends and cut them lengthwise into bite-sized stripes. Pat the lamb dry with paper towel and place in a medium-sized bowl.  Peel the garlic, cut into fine slices and add to the lamb. Heat a medium-sized pan at a high temperature without adding fat. Rinse the rosemary under cold running water, pat dry, pluck the needles from the branches, chop finely and add with the olive oil and balsamic vinegar to the lamb in the bowl. Season with sea salt and pepper. Rub the lamb with the marinade, place it in the preheated pan and sear it on both sides until it browns evenly.  Then reduce the heat to an intermediate level. Rinse the cherry tomatoes under cold running water, dry with paper towel, cut in halves and place tomato halves and carrots to the lamb into the pan. Stir well, deglaze with vegetable stock, season with sea salt and pepper to taste, let the liquid boil down a little. Add the baby spinach and leave it to briefly simmer at low heat. Remove the lamb from the pan and let it rest for a short time. Evenly drape the vegetables on plates and arrange the lamb on top of it. Enjoy!

Have you ever tried Dandelion Salad?

Dandelion leaves are rich in minerals, vitamins and enzymes it acts as a stimulant on many bodily functions. Try it in pointed cabbage salad:

MB (2019-06-13)

Ingredients:
150 g pointed cabbage
50 g dandelion
apple cider vinegar
1 TBsp. oil
salt, freshly ground pepper

Preparation:
Clean the pointed cabbage and cut very finely. Wash the dandelion and chop finely. Mix both with salt, blend and let rest for approximately ½ hour. Then work the greens thoroughly with apple cider vinegar; use salt and pepper to taste and add the oil. Let it rest in a cool place for one hour. Enjoy your meal!

Rosemary-Pesto

Since the rosemary is so wonderful, it deserves another post: Try a homemade pesto made from fresh rosemary leaves! Simply mix the needles with a blender, fill into a glass with screw cap to ¾ and then pour in virgin olive oil. To preserve, add a heaped teaspoon of sea salt to a quarter of a liter. This pesto is available all year round for use as a spread on bread, in soups, sauces and meat dishes. Just so yummy!MB (2019-06-10)

Inspired Pizza Creations – Time to rethink Pizza

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!

gourmet-grilled-pizza_w9yxwr

 

photo of chickpeas by Mattie Hagedorn

Detox Mushroom Soup -metabolic balance Monday Recipe

Ingredients
Dried mixed mushrooms
100 ml water
Sherry cooking wine
Apple cider vinegar
Kosher salt & white pepper
Grated ginger
Tofu, cut into 1/2 inch cubes (only if not using shitake mushrooms)
Green onions chopped

Instructions

  • let the dried mushrooms sit in boiling water for an hour.
  • Combine all ingredients and heat for 10 minutes.
  • Serve Warm.

 

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.

Remember, Christmas is a month away!

Thanksgiving Salad – metabolic balance Monday Recipe

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.

Ingredients:

  • 100g Fresh Cranberries
  • persimmon
  • 4 Tbsp Walnuts
  • 3 Tbsp Olive oil
  • 4 Tbsp Balsamico vinegar
  • 1 Tsp Sharp mustard
  • 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)

 

Instructions:

  • 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.

Note:

  •  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.

 

How to cut a persimmon:

 

 

 

metabolic balance Monday Recipe

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.

Ingredients

  • Beef brisket cut into small pieces
  • Korean radish/ daikon
  • Green onions
  • Grated garlic
  • Soy Sauce (optional)
  • sesame oil (optional)
  • Salt and white pepper
  • water or vegetable broth

Instructions

  • 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.
  • Add seasoning and green onions.
  • Serve warm.

moo-2bguk

metabolic balance Monday Recipe – Cauliflower and Cranberry Salad

Ingredients:

  • Cauliflower, cut into small florets
  • Pomegranate, seeds removed and reserved
  • Dried cranberries
  • chopped walnuts, toasted
  • Large handfuls flat-leaf parsley, leaves chopped
  • Mint sprigs, leaves chopped
  • Olive oil
  •  Balsamic

Instructions:

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.