We are often asked: Are mushrooms considered a protein source or a vegetable in Metabolic Balance nutrition plans? Well, it depends on the kind of mushroom. Oyster and shiitake mushrooms are considered a protein. They can be used fresh or dried and are delicious in soups, stir fries and salads. All other types of mushrooms are vegetables and can therefore be mixed and combined with another type of protein.
Endives are very versatile plants that you may associate as a root that is used as a common alternative to coffee. Not only is the root (also known as chicory) edible but so are the leaves of the endive plant! The leaves are very hearty and have a slightly bitter flavor making them ideal for grilling or as an addition to a salad.
Endives are not only delicious but also detoxifying and metabolism-regulating. They are rich in potassium, folic acid, zinc, and also contains vitamins A, B and C.
According to the motto “bitter, please”, the Metabolic Balance program recommends including more bitter foods in your diet to regulate your metabolism and digestion in a completely natural way. Adding endives to different meals such as salads can do just that!
Buying products from local farms and artisans is a great idea for many reasons!
- Choosing to buy locally helps to support small business especially now!
- It also is much better for the environment. Because the food has to travel a lot less to get to you (long delivery routes or flights are eliminated) it reduces carbon dioxide emissions.
- Local food is also particularly beneficial for your health. Because seasonal food is only harvested when it is ripe, it has the maximum content of vitamins and other vital substances.
- Finally, if you choose to buy from organic or non-GMO vendors, you also avoid products made with harmful chemicals or pesticides.
To find local farms in your area visit the links below: https://www.localharvest.org/organic-farms/list?l=N
Parsnips, Brussels sprouts, and many other vegetables – are delicious when roasted in the oven. Roasting brings out a vegetable’s natural sweetness and adds a wonderful charred flavor. Simply place your vegetables together in an ovenproof dish, drizzle with oil, season with salt and pepper, and cook al dente at 350CF (180°C) – with or without cheese!
Enjoy hot or cold, as an au gratin, added to salad, or simply as a side dish!
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.
Julia Child, a well-known American chef and cookbook author, once said: “You don’t have to cook any fancy or complicated masterpieces – just good food made from fresh ingredients”. Metabolic Balance totally agrees. Cook quick, delicious and uncomplicated dishes from the ingredients on your nutrition plan and enjoy them!