Chicken Curry

This delicious curry is packed full of delicious flavors and perfect for any lunch or dinner!

Ingredients (1 serving):
1 portions of vegetables (ex: mushrooms, leeks, onion or cauliflower)
1 chicken breasts (according to your protein weight)
1 tsp of turmeric
1 tsp of mild or medium curry powder
1 tsp of Garam Masala
1/2 tsp of ground cumin
1/2 tsp of ground ginger
1 cloves of garlic
Vegetable stock

Preparation:
If you are using cauliflower, parboil the florets and keep the water you boiled them in. Heat the spices in a dry pan until fragrant. Add garlic and the vegetables and coat with spices. Add some oil (if using – phase 3), and pour in some vegetable stock to deglaze the pan. Cook covered for a few minutes until spices and liquid are well combined and the vegetables are coated evenly. Add the diced chicken. Cook until the chicken is cooked, stirring regularly. Add more vegetable stock or water for a looser sauce. Serve with some toasted rye bread to mop up the juices. Enjoy!

Photo: Metabolic Balance Canada

Watermelon and Cucumber Salad

This refreshing summer salad is the perfect appetizer or side dish on a hot summer day!

Ingredients:
6 cups of cubed watermelon
3 green onions, sliced
1 English cucumber, cubed
4 oz Crumbled feta
Fresh basil
2 Tbs. Olive oil
1 Tbs. Lime juice
Salt and pepper

Preparation:
In bowl whisk together the olive oil, lime juice, and salt and pepper to make dressing. In a large bowl combine the watermelon, green onions, cucumber, feta, and fresh herbs. Add the dressing to the bowl and refrigerate for 1-2 hours. Enjoy!

Bring Yourself Into the Spotlight!

This year has been challenging and filled with stress for all of us! In the chaos of it all, it can be easy to forget about self-care and making the time to focus on yourself. As we approach the end of the year, it is time to put yourself back in the spotlight! Take a few moments to take inventory of where you are in terms of health, wellness, and happiness. If you want to hit the reset button with nutrition and find a balanced way of eating then consider Metabolic Balance! When you receive your personalized nutrition plan as well as guidance from your coach, you will be on your way to reaching a place of wellness and optimum health. This can be your way of putting yourself back in the spotlight!

To learn more visit: https://www.metabolic-balance.us/

Pumpkin Apple Casserole

Happy Halloween! We are celebrating the spooky holiday this year with this delicious pumpkin apple casserole!

Ingredients:
1 egg
1 serving of pumpkin
1 apple
Cinnamon
Caraway seeds
Salt & pepper
Chili
Curry powder
Cayenne
fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Wash pumpkin, remove seeds and cut into 2cm thick slices and halve them again. Wash apple, remove the seeds and cut into thin slices. If you’re allowed to use oil, grease a small casserole dish with some oil, otherwise layer pumpkin and apple slices without the oil. Season everything well with the spices. Add the vegetable stock and cook in the oven at 350°F /175°C for about 20 minutes. After 20 minutes whip the egg and season well, stir in the chopped parsley. Add a little water to the egg and pour it over the pumpkin and apple slices. Bake again for 20 minutes. Enjoy!

Homemade Hummus

Making hummus at home is easy and delicious so give this recipe a try!

Ingredients:
1 1/2 cups of cooked chickpeas (one 15 oz. can drained)
1/2 cup of tahini
2 garlic cloves
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
Olive oil
Lemon juice
Water

Preparation:
In a food processor, mix the garlic cloves and tahini until smooth. Then add half of the chickpeas and blend. Add the remaining chickpeas, cumin, salt and pepper, and process until smooth. Add lemon juice and olive oil to taste and blend. For looser hummus, add one tablespoon of water at a time until the desired consistency is achieved. Serve with vegetables or pita or rye bread and enjoy!

Tips: For more flavor or variety consider adding chili powder or herbs such as basil or cilantro.

Photo: Unsplash

Kohlrabi

Kohlrabi, also called German cabbage, is particularly popular in Europe as a versatile spring vegetable. In most cases, only the lower part of the plant, the round stem, is used. It is digestible like no other cabbage. The vegetable has a slightly sweet and mild-nutty flavor and crunchy texture, especially delicious when eating raw.

The healthy kohlrabi scores with a high magnesium content and a considerable amount of vitamin C contained (63 mg/100 g). A high amount of fiber also supports the intestine and prevents cravings.

By the way: Not only the stem, but also the delicate leaves of the kohlrabi are very healthy. They contain lots of vitamins and minerals – much more than the actual stem itself. So enjoy a pesto made of kohlrabi leaves or add them finely chopped into the salad.

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!