Category: healthy “fast food”

Ricotta Casserole – so yummy!

This ricotta casserole is just so yummy! (suitable for Phase 3)

You need:
1 serving of ricotta
1 serving of vegetables (e.g., carrots, broccoli, cauliflower, sugar snap peas)
Spices & Herbs: salt, pepper, marjoram, chives
1 tsp coconut oil

Preparation:
Clean the vegetables, cut them into small chunks and blanch them briefly. Heat a teaspoon of coconut oil in the pan, add the vegetables and sauté for a few minutes until lightly brown. Preheat the oven to 430°F (220°C). Season the vegetables with salt, pepper, marjoram and chives. Remove the pan from the heat, add the ricotta, put everything together in a casserole dish and bake in the oven for 7 minutes. Enjoy!

MB 03-02 - Ricotta-Auflauf

Mozzarella on Sourdough Rye Bread

Inspired by yesterday’s post about vegetables au gratin, when we talked about re-balancing … our gusto went to make fresh mozzarella cheese melted over cubed sourdough rye bread.

Ingredients:
1 slices of sourdough whole grain rye bread (25g)
1 portion of fresh mozzarella cheese (buffalo or cow)
Spices: salt, pepper, paprika, nutmeg, fresh or dried marjoram / oregano

Preparation:IMG_6224
Since it is easier to eat after the cheese is wonderfully melted, it makes it easier to eat if you cube the sourdough rye bread. Place on a low-rim bowl, put in toaster oven and toast for 4-7 min. Take bowl out and turn bread over to have it nicely toasted also on the other side, repeat. Take bowl out, place the sliced mozzarella slices on top of the sourdough bread cubes. Spice to taste and toast for 7-15 min.IMG_6225

 

As I side and vegetable portion we made a nice mixed salad.IMG_6227

 

Re-Balance … what is that like?

The Metabolic Balance Team is already well into their plans after the New Year’s restart.  We’re feeling great and our metabolism is adjusting nicely. One of the wonderful changes we notice every year when we do our plans again and re-balance, is how quickly our sense of taste starts to change. Only a few weeks ago, we’re thinking pizza was tasty whereas now we don’t want it at all! Now we prefer a far better pizza alternative … fresh vegetables with cheese au gratin! Which changes have you noticed since you have been on your plan? We’d love to hear how you’re doing!

MB 01-18 - Teller-veggies-cheese

Ham Roulade

Yesterday we introduced you to the nutritional wealth of daikon radish. Today we have an easy recipe to share. Ham roll-ups with apple and radish.

You need:
1 serving cooked ham
1 serving radish
1 apple
Spices: salt and pepper

Preparation:
Place the ham slices on a plate and season lightly with salt and pepper. Wash and grate the radish. Wash and dry the apple, core and coarsely grate. Cover each ham slice with the grated radish and apple, roll up firmly.

That’s it! Simple and delicious! Enjoy!

MB 12-29 - cooked ham

Ceviche

We all know Sushi but have you tried Ceviche? The Peruvian national dish has been becoming more popular lately. It is basically just a simple fish fillet served with fruit or vegetables. It’s just the way we at Metabolic Balance like to eat!

Unlike with Japanese sushi, with Ceviche the fish is not really eaten raw. Marinated in lemon and lime juice, the protein is broken down and denatured, which basically leads to a natural cooking effect. Together with crunchy fresh vegetables or fruit, the dish tastes wonderfully light – avocados, onions or peppers go particularly well.

MB 11-20 - ceviche

Lentil Mini Patties

Delicious also as a pre-made “grab and go” meal  – Lentil Mini Patties

Ingredients:
1 serving red lentils
1 serving bell pepper
1 serving leek
1 serving kohlrabi
Spices: salt, pepper, ground caraway, parsley, dill, chives
Coconut oil

MB 10-26 red lentilsPreparation:
Soak the lentils for at least 6 hours, pour, rinse and drain. Add the same amount of fresh water (i.e. 100g of dried lentils, then add 100ml of water) to the lentils and puree until smooth in a blender. Wash and clean the vegetables and cut them into very small cubes or grate them.Add two thirds of the vegetables to the lentil mixture, season well and mix with parsley. Fry the lentil mixture as small patties in coconut oil to a golden brown. Simply prepare the remaining vegetables as a salad or vegetable side-dish.

Tip: These mini-patties can also be prepared beforehand and eaten cold. Therefore, they are ideal as a “meal on the go”.

Enjoy!