“What did you get?” – is probably THE most common question during the Christmas holidays. We ask a different question though: “What did you eat?”  

In all honesty, all the team members at Metabolic Balance have very much enjoyed our Christmas meals during the holidays. We naturally followed most of the Metabolic Balance rules, but the kitchen scales stayed in the cupboard and we didn’t really stick to rule 5 and instead mixed our proteins. If you did the same then don’t worry – all is good! We’ll get back to our plans after New Year. Who’s joining us?

Find your local Metabolic Balance Coach!

MB 12-26 - present

Cardamom – a Precious Spice!

Its fragrance is without doubt a wonderful addition during the Holiday Season. Let us give you a few facts on this fabulous spice!

Green cardamom belongs to the ginger family and it originates from South India, Sri Lanka and Thailand. The plant is a reed-like shrub that can grow up to three metes (9′) high and it forms greenish-yellow seed pods on its branches. The pods have three compartments, with each one containing four to eight seeds that simply smell delicious. In the Middle Ages cardamom was known as a genuine treasure and today it is still one of the most expensive spices in the world after saffron and vanilla. The cardamom seeds are a popular coffee spice in Arabia and they also give curry and Asian dishes a special touch. You can either lightly squish the cardamom capsules and let them naturally enhance your dish or you can crush the pods to release the seeds, which can be ground into a powder using a mortar and pestle. Which ever way you add them though, you can be sure of a delicious dish.

MB 12-23 - Cardamon

Joyous 4th Advent!

Have a joyous 4th Advent. With all the candles now shining brightly, there are only a few days left until Christmas. How will you enjoy the last Sunday in Advent? Do you have the opportunity to stroll through the Christmas market? Or do you prefer to chill out with a cup of tea on the sofa? No matter what you’re doing today – we wish you and your loved ones joy, love and peace for this Christmas Season!

MB 12-22 - 4.Advent

Duck Breast with Chinese Cabbage

Duck is a very traditional German Christmas Dish – no wonder our Nutrition Experts and Chefs have a great recipe for it: this duck breast with orange Chinese cabbage has a fabulous taste of Christmas!

Ingredients:
1 serving duck breast
1 serving Chinese cabbage
1 orange
Spices: a dash of apple cider vinegar, salt and pepper, some black sesame seeds

Preparation:
Season the duck breast to taste with salt and pepper and stir fry in a hot pan for about 5 minutes. Place the pan with the duck breast in a preheated oven for about 18 minutes to finish cooking. Clean, wash and dry the Chinese cabbage, slice into very fine strips. Salt well in a bowl and knead for 3 minutes till soft. Peel the orange, cut into slices and chop coarsely. Add the oranges pieces to the Chinese cabbage and season with salt, pepper, vinegar and black sesame seeds. You can also roast the sesame seeds briefly in a pan. Enjoy!

MB 12-21 - Chinese Cabbage

Chai Tea – Spices from India 

Chai has been gaining in popularity for several years now. The classic Indian spiced chai tea, sometimes also called yogi tea, does not actually contain any tea at all. Instead, it’s a spice mix of cinnamon, cardamom, ginger, cloves and black pepper. These spices are said to have a warming effect in Ayurveda, the classical Indian art of healing. Originally, the spices were briefly crushed in a mortar and pestle before adding to a pot of water and being brought to the boil. Milk and sugar were added, it was heated again and allowed to steep for a few minutes. Then the brewed “tea” was poured through a sieve and served. 

MB 12-20 - Chai Tee

Today Chai Tea is offered loose, in tea bags and even as powder. From it, the famous Indian Chai can easily be prepared with milk and little fuss. Here’s an easy way: simply froth hot milk and mix with the chai spice blend. You’re allowed to drink milky chai tea from phase 2 if  you have milk on your food list – but please, enjoy it only with your meal and do not use any other protein source for that meal.

Perfect for the Holiday Season: Venison with Red Cabbage

Ingredients:
1 serving venison fillet
red cabbage
Spices: ½ TBsp olive oil, cinnamon, salt, ground pepper, balsamic vinegar, 1 bay leaf, 2 juniper berries.

Preparation:
Wash the venison fillet, dry with kitchen towel and season with salt and pepper to taste. Heat a pan without fat and place the venison fillet in the pan, when slightly browned turn and fry for 2 minutes. Then place in the oven for about 20 minutes at 100°C (215°F), keep warm and allow to rest.
Clean the red cabbage and cut into fine stripes. Sauté the red cabbage in olive oil, season to taste (cinnamon, salt, pepper, juniper berries, bay leaf) and deglaze with a splash of balsamic vinegar. Add some water and simmer gently.
Serve the venison with the red cabbage, drizzle the liquid from cooking the red cabbage over the food on the plate. Enjoy!

MB 12-16 - Rotkohl

Gingerbread Chocolate Pralines

With the third candle now lit on our Advent Wreath – we wish you and your loved ones a wonderful third Advent and Holiday Season. To celebrate we invite you to share this little treat:

Gingerbread Chocolate Pralines: (for approx. 12-15 little balls, multiply the recipe for a bigger batch)

Ingredients:
60g walnuts
100g dates (without stones)
30g cacao
1 tsp. gingerbread spice (and/or cinnamon, clove to taste)

Preparation:
Crush the walnuts in a food processor and add the cocoa. Add dates and spices to taste and combine well. Form the mixture into small bite size balls. Allow to cool before you are ready to enjoy this yummy treat. Simple and delicious! Happy Holidays!

MB 12-15 - 3.Advent