This recipe combines sweet and savory to create a delicious dish. Give it a try today!
1 serving chicken breast
1 serving sauerkraut
1 serving fresh pineapple
Cut the chicken breast into cubes and place into a bowl. Remove the skin and core of the pineapple and then cut into small cubes. Heat a non-stick pan on low heat and then add the chicken breast cubes. Cook for 10 minutes and then add the pineapple and cook for another 5 minutes. Add the sauerkraut and cook until the entire mixture is heated thoroughly.
Although not a traditional “pizza,” this creative recipe will delight your taste buds!
1 serving vegetables (we like chard)
1 TBsp. chopped onion
1 TBsp. water
1 tsp. marjoram (can substitute with oregano)
1 TBsp. chopped chives
Pinch of salt
Wash the chard and cut into fine strips. Wash the tomato and cut into small cubes. Whisk eggs, water, marjoram, salt and chives well with a fork. Sauté the onion in a pan until translucent, then add the chard. After 2-3 minutes add the finely diced tomato. In a separate pan, pour the whisked egg mixture evenly into it. Fry the egg over medium heat like a pancake and carefully flip after 2-3 minutes.
Put the egg “pizza” on a plate and spread the cooked vegetables evenly over the top. Enjoy!
Chard is great! From a biological point of view it is related to the beet family, but one main difference is that unlike red beets we don’t eat the roots. Instead we only eat the leaves and stems. Chard has a similar taste as spinach but with some spicier and nuttier undertones. There are many different varieties, but they only differ slightly in taste. In regards to its nutritional value, chard is a superstar. It is rich in protein as well as phosphorus, potassium, calcium, magnesium, iron, iodine and vitamins B1, B2 and C. It is also recognized as a medicinal plant because of its healing effect on anxiety and constipation.
Consider trying this great vegetable as a side dish, salad, or adding it to a stir fry!
Today we have a delicious spring inspired dish: a fresh carpaccio of tomato, egg and avocado.
Ingredients (1 serving):
¼ teaspoon black sesame seeds
1 serving avocado
1 serving hard boiled eggs
Salad (arugula, spinach and stinging nettle)
apple cider vinegar
Toast the sesame seeds in a dry pan and set aside. Wash the tomato and peel the boiled eggs. Wash the salad of arugula, spinach and stinging nettle and cut into bite-sized pieces. Mix the dressing using 1 tbsp. oil and 1 tbsp. apple cider vinegar, 1 tbsp. fresh herbs, salt and pepper. Pit and peel the avocado and then cut into thin slices along with the eggs and tomato. Arrange the slices in a circle on a plate, alternating between avocado, tomato, and egg and season with herb salt and sesame seeds. Place the salad in the middle and serve immediately with the dressing.
Is it actually possible to eat healthy…? Buying healthy food, well that can be easy. But to know which individual foods are good for your health, that’s another story. The solution for a holistic way of eating is: Metabolic Balance. Our nutrition plan, based on your personal blood analysis includes exactly the foods you need for optimal health.
One of the favorite recipes for Phase 3 of the Metabolic Balance Program is our rye pasta with meat sauce (Bolognese)
What you’ll need:
1 serving ground meat (e.g., beef, pork, lamb, turkey – according to your plan)
1 serving vegetables (e.g., celery, carrots, onions)
250 ml vegetable broth
Spices & Herbs: salt, pepper, marjoram, oregano, rosemary
How to prepare and cook:
Brown onions in a little olive oil, add a sprig of rosemary, add the lean ground meat (according to your plan). When the meat is browned (approx. 10 minutes), transfer to a bowl and place aside. Using the same pan, add half of the finely chopped celery and grated carrots. Gently sauté for a few minutes and then add the tomato, vegetable broth and season with salt and a pinch of pepper. Allow to simmer gently for about 15 minutes. Puree with a stick blender (or in a blender), then return the meat to the pan. In a separate pan, brown the remainder of the carrot and celery – put everything together in one pan. Let everything simmer for another 30 minutes, season with oregano and marjoram (dried), fresh ground pepper and salt.
Starting in Phase 3 (when you are close to goal), you can also use 10 grams of whole grain rye pasta as a side dish. 1 slice of rye crisp bread counts for 10 g of whole grain rye pasta.
If you’re still in Phase 2 we recommend zucchini noodles (zoodles) instead of rye pasta.
With Metabolic Balance, you enjoy only one type of protein and one type of fruit per meal. Neither proteins nor fruit can be mixed within a meal. It’s a different case with vegetables and lettuce. The types of vegetables listed in your program can be mixed in a balanced, varied and colorful way. Each kind of vegetable and lettuce contains a variety of nutrients to uniquely support your metabolism.
Of course, as with protein and fruit, eating other types of food at lunchtime than in the evening and other types of food on Mondays than on Tuesdays. Variety is the key – make each day unique. This ensures that the organism receives all the nutrients it needs to balance the metabolism!
… are vital substances that the body cannot produce on its own. Therefore one needs to eat a healthy and varied diet so that they are constantly provided. Different vitamins have specific functions in the body. For example, they influence the conversion of food into energy, the building of body cells, supporting the immune system, the formation of hormones, the detoxification of the body and the support of enzymes. Vitamins E, D, K and A are fat-soluble vitamins. All other vitamins are water soluble.
Our pork and leek recipe with an oriental twist!
1 serving pork fillet
1 serving vegetables (leek, mushrooms of your choice)
Spices: salt, ground pepper, ½ red chili pepper, ½ tsp. tamari sauce (or gluten free alternative), orange zest
40 ml vegetable broth
1 TBsp. olive oil
Herbs: 1 tbsp. chopped parsley
Remove skin and tendons from pork fillet, rinse, dab dry and cut into strips. Clean the leeks and cut them into thin rings. Dice pineapple, clean and slice the mushrooms. Halve chili pepper lengthwise, remove seeds, wash and chop finely. Heat oil in a wok and sauté pork strips for 3 minutes, stirring continuously. Add leek, mushrooms and chili and fry for 3 minutes while stirring. Add pineapple chunks, vegetable broth and orange zest. Season to taste with salt, pepper and tamari and continue to cook over medium heat while stirring until the liquid reduced to a third. Gently fold in parsley and serve.