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!

Duck Breast with Spinach and Papaya

Today we have a particularly delicious recipe for you that pairs duck with papaya .

Ingredients:
1 serving of duck breast (without skin or protein of your choice)
1 serving of spinach
1 serving of papaya
Ginger
Cinnamon
Salt and pepper

Preparation:
Wash the duck breast, cut into small pieces, and cook in a pan over medium heat. Then add a little water and let it simmer. Season with salt and pepper. Peel the papaya, remove the seeds and cut into small pieces. Season the papaya with ginger and cinnamon. Wash the spinach and spin it dry. Add the papaya and spinach to the duck and simmer over medium heat for 10 minutes. Enjoy!

Tomato, Egg, and Avocado Carpaccio

This easy and fast carpaccio recipe is simple, delicious, and great as a lunch or dinner recipe.

Ingredients:
¼ tsp black sesame seeds
1 tomato 
1 serving of avocado
1 serving of hard boiled eggs
1 serving of lettuce 
Fresh herbs
Apple cider vinegar
Oil 
Salt and pepper

Preparation:
Toast the sesame in a dry pan and set aside. Wash the tomato and peel the eggs. Wash the lettuce and cut into bite-sized pieces. Mix dressing of 1 tablespoon of oil and 1 tablespoon of apple cider vinegar with 1 tablespoon of fresh herbs, salt and pepper. Halve the avocado, remove the pit and and peel. Cut the eggs, tomato and avocado into slices and place them in a circle, alternating between slices. Season with salt and sesame seeds. Arrange the lettuce in the middle of it, serve immediately with dressing. Enjoy!

Chickpea-Carrot Bowl with Coriander

Our Metabolic Balance Chef Jan P. Cleusters has created this delicious recipe using carrots and chickpeas, give it a try!

Ingredients:
500 g carrots
2 shallots
1 Tbsp coconut oil
2 tsp curry powder
1 tsp tomato paste
1/2 cup (100 mL) vegetable broth
1 cup (200 mL) coconut milk
1 small can of chickpeas
6 sprigs of coriander
Salt and pepper

Preparation:
Peel the carrots and cut into cubes. Peel the shallots and dice finely. Heat coconut oil in a medium-sized saucepan. Cook the carrots and shallots over medium heat for a few minutes until they start turning golden brown. Add the curry powder and tomato paste. Add the vegetable stock and coconut milk and bring to a boil slowly. Cook the covered carrots on low for about 4 minutes. Then add the chickpeas to the carrots and season with salt and pepper. Arrange the curry in bowls and sprinkle with coriander. Enjoy!

Carrot Ginger Salad

This carrot and ginger salad is perfect for anyone in Phase 3 of their plan! Give it a try and let us know what you think.

Ingredients:
1 serving of vegetables (carrots, spring onions)
Fresh ginger
1/4 tsp. coriander seed
1 Tbsp. lemon oil
Lime juice
Salt and pepper

Preparation:
Toast the coriander seeds in a dry pan, let them cool and then use a mortar and pestle to grind finely. Wash and clean the carrots and then grate finely. Wash the spring onions and then slice into thin rings. Peel the ginger and grate finely. Set aside a teaspoon of spring onion for the garnish. Put all the ingredients in a bowl and mix. Season to taste and garnish with the spring onions before serving. For extra flavor try experimenting with other spices and flavors such as chili. Enjoy with your protein of choice!

Celery Soup with Shrimps

This creamy vegetable soup with shrimps is packed full of delicious ingredients and flavor!

Ingredients (1 serving):
1 serving of vegetables (celery root, brussels sprouts, arugula)
1 serving of shrimp
1 Tbsp. olive oil
1 shallot
1 garlic clove
Paprika
Vegetable broth

Preparation:
Heat half of the olive oil in a medium-sized saucepan on high heat. Peel the shallot and garlic clove, dice both and add to the olive oil. Cook until golden in color and then add the vegetable broth. Peel the celery root, cut into cubes, add to the vegetable broth and simmer over low heat for 25 minutes. Shortly before the end of the 25 minutes cooking time, add the arugula to the soup, wilt it, simmer for a few minutes and finally puree the mixture until smooth. If necessary, season again with salt and pepper.

Clean the Brussels sprouts and boil or steam until al dente. Heat the remaining olive oil in a large pan over medium heat, add the shrimps and sauté until light pink on both sides. Add the Brussels sprouts to the shrimps and season with salt and paprika. Add the soup to a bowl and then add the Brussels sprouts and shrimps to the center of the soup. Enjoy!

Celery Root Hash Browns with Almonds

This unique take on hash browns is absolutely delicious and definitely worth giving a try!

Ingredients (1 serving):
3 Tbs. almonds
5 Tbs. sunflower seeds
1/2 cup (100 g) celery root
2 Tbs. of rapeseed oil
1 Tbs. fresh parsley
Salt and pepper

Preparation:
Heat a pan over medium heat and roast the almonds and sunflower seeds. Let the mixture cool and then chop into small pieces. Wash, clean, peel and roughly grate the celery root. Heat a pan with the rapeseed oil and cook the celery root. Add the almond/sunflower seed mixture and season with salt and pepper. While cooking the celery root, push the mixture together with a spatula so that hash browns form. Flip the hash browns and cook on the other side until golden brown. Arrange the hash browns on a plate and serve with parsley.

Write Your Success Story

Many of our clients at Metabolic Balance not only lose weight and observe changes in their body but they also feel better in other areas of their life. One client writes,
“There are so many things that have changed. Weight and dress size of course, but also lifestyle, enjoyment of exercise, better sleep, awareness of healthy living.”

Do you also want to feel so wonderful? Then get in touch with us and write your own Metabolic Balance success story!

Turbot with Savoy Cabbage

After introducing savoy cabbage yesterday we wanted to share a delicious recipe using it today. Give this recipe a try and let us know what you think!

Ingredients:
1 serving of turbot
1 serving of savoy cabbage
1 apple
Vegetable broth
Salt and pepper

Preparation:
Cut the turbot fillet into medium sized pieces, season with salt and pepper, and then cook in a pan for two to four minutes, depending on the thickness, just before serving. Clean the savoy cabbage, remove the hard stalk, wash, drain and slice into thin strips. Heat a pan over medium heat and cook the cabbage for 3 minutes. Wash, quarter, pit, and dice the apple and add to the savoy cabbage. Add the vegetable broth and simmer for 10 minutes and season with salt and pepper. Serve the turbot on a bed of the cabbage and apple mixture. Enjoy!

Mushroom Salad with Croutons

In keeping with this week’s salad theme we have another delicious recipe today. Give it a try and let us know what you think!

Ingredients:
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
Apple cider vinegar
Garlic clove
Salt and pepper
Rye bread

Preparation:
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Thinly slice the mushrooms. Halve the papaya, remove the seeds with a spoon and cut into slightly larger cubes. Heat a pan and cook the mushrooms with the garlic and season with salt and pepper. Arrange mushrooms, lettuce and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut bread into cubes, season and roast in a pan until crispy. Add the croutons to the salad and enjoy!