Omelette with Chard and Herbs

This quick and easy recipe is packed full of flavor and delicious flavors.

Ingredients:
1 serving of chard
½ tomato
1 Tbsp. chopped onion
1 serving egg
1 Tbsp. water
1 tsp. oregano
1 Tbsp. chopped chives
Salt and pepper

Preparation:

Wash the chard and cut into fine strips. Wash the tomato and cut into small cubes. Whisk eggs, water, oregano, salt and chives together. Cook the onion in a frying pan until translucent, then add the chard. After 2-3 minutes add the finely diced tomato. Heat another pan and spread the whisked egg evenly in it. Cook the egg over medium heat like a pancake. After 2-3 minutes turn carefully. Put the omelette on a plate and spread the vegetables evenly on the egg. Enjoy!

Creamy Spinach

This spinach and egg combination is a quick and easy meal, perfect for breakfast or lunch!

Ingredients:
2 eggs
1 serving of spinach
1 Tbsp. of vegetable stock
Nutmeg
Salt and pepper
Fresh herbs

Preparation:
Gently poach the eggs. Wash the spinach and lightly steam in a pan until soft. Season with salt, pepper and nutmeg. Pureé the eggs with salt, pepper and some vegetable stock. Serve the sauce with the spinach. Enjoy!

Metabolic Balance Facts

An essential tool in a Metabolic Balance kitchen is a kitchen scale to weigh out your ingredients when you first start the program. One ingredient that is helpful to weigh are eggs! Often recipes call for a “large” or “medium” egg but what does that truly mean? Well we have you covered with this infographic below that gives a weight for each of the different egg sizes!

Avocado Deviled Eggs

This unique twist on deviled eggs is not only delicious but perfect for a spring meal!

Ingredients
:
1 serving of eggs
1 serving of vegetables (e. g. avocado, lettuce)
Chives
Water
Pomegranate seeds (or a fruit according to your plan)
Salt and pepper

Preparation:
Hard boil the eggs and after cool, peel them and then cut in half. Remove the egg yolk. Remove the pit and peel of the avocado and mix it with the egg yolk, salt, pepper and puree until smooth. Put the mixture into piping bag and fill the egg halves with it. Place the lettuce leaves on a plate and add the filled eggs halves on top. Garnish with some chives and a few pomegranate seeds. Enjoy!

Eggs

How many eggs are actually good for me? For a long time, opinions differed when it came to determining a recommended consumption level for eggs. Eggs were thought to have a negative effect on cholesterol levels. In fact, the recommended amount of eggs is not based on cholesterol at all, but on the inflammatory parameters in the blood. There is a lot of omega-6 fatty acid (arachidonic acid) in egg yolks, which is highly inflammatory. Healthy people with low inflammation levels could eat eggs daily without harming themselves. However, if the inflammatory parameters are elevated, you should really pay attention to the weekly amount of eggs. 

Your Metabolic Balance nutrition plan will tell you how many eggs are ideal for you.

Mushroom Omelete

This mushroom omelet makes a great breakfast, lunch, or dinner and is super fast to put together.

Ingredients:
2 eggs
1 cup (~150 g) mushrooms
1 Tbsp. chopped onion
1 Tbsp. chopped chives
Salt and pepper

Preparation:
Clean the mushrooms and cut them into thin slices. Cook the onions and mushrooms in a very hot pan for a few minutes and season with salt and pepper. Beat the eggs with salt and pepper. Put the eggs in a very hot and cook the omelet on both sides. Garnish the omelet with mushrooms and sprinkle with chives. Enjoy!

Eggs

Eggs are simple. There are white and brown eggs but for the most part they are all created equal. Well this is actually wrong! Today we want to highlight how important it is to know the difference between how eggs are produced. Most eggs are labeled one of three ways: cage free, free-range, or pasture raised.

Cage-free simply means that chickens don’t live in cages but there are no specific requirements as to how much space they are given. In most cases cage-free chickens live in barns or indoor facilities.

Free-range means that chickens live in a space where they could access the outdoors but often times these are just small doors. If barns are crowded some chickens may never be able to access the outside.

Pasture raised is the most humane condition and means that chickens have at least 108 sq. feet of outside space.

The next time you buy eggs consider choosing organic, pasture raised eggs!

Picture: Huffington Post

Spinach and Fried Eggs

Yesterday we talked about the classic combination of pairing spinach with fried eggs. It doesn’t only taste good, but can also be combined with other ingredients, depending on your preferences. 

Ingredients:
1 serving of spinach
Red onion
1 garlic clove
1 serving of eggs
Freshly grated ginger
Salt and pepper

Preparation:
Wash and dry the spinach. Dice the onion, garlic and ginger finely and fry in a pan on low heat. Then add the spinach and cook until it has completely wilted. Season with salt and pepper. In a separate pan prepare fried eggs to your liking. Serve the eggs over the spinach and enjoy!

Apple Scrambled Eggs

An apple a day keeps the doctor away . . . So it is perfect to eat them for breakfast as apple scrambled eggs. 

Ingredients:

1 portion of eggs
1 apple
Splash of water
Salt 
Vanilla
Cinnamon 

Preparation:
Wash and core the apple and chop or grate it. Heat a pan and cook the apple for a few minutes until soft. Whip the egg with a splash of water and season with vanilla, cinnamon, and salt. Pour the egg over the stewed apple and let it set. Sprinkle with cinnamon before serving. Enjoy!

Pizza à la Metabolic Balance

Pizza is a universal food that has been adapted many times and today we wanted to share the Metabolic Balance adaptation.

Ingredients: 
1 serving of vegetables (chard, bell peppers, etc.)
½ tomato
1 Tbsp. chopped onion
1 serving of egg
1 Tbsp. water
1 tsp. marjoram/oregano
1 tsp. chopped chives
Salt and pepper

Preparation:
Clean, wash and cut the vegetables into thin strips. Wash the tomato and cut it into small cubes. Whisk the eggs, water, marjoram, salt and chives well with a fork. Cook the onion in a pan then add the chard. After 2-3 minutes add the small cubes of tomatoes. Heat up another pan and distribute the whisked egg evenly in it. Fry the egg like a pancake at medium heat. After 2-3 minutes turn gently and cook on the other side. Place the egg “crust” on a plate and distribute the vegetables and any other toppings evenly over top. Enjoy!