Asian-Inspired Sprouts Recipe

We definitely love Asian inspired dishes! How do you like these wonderful spiced soy sprouts? 

Ingredients for 1 person:
1 serving soy sprouts (use for other sprouts as well)
150 g vegetables (carrots, snow peas or green beans, fresh chive)
1 serving mango
1 TBsp. coconut oil
70 ml vegetable stock
1 TBsp. organic apple cider vinegar
Spices:
1 clove of garlic
fresh ginger
1 chili pepper
salt and fresh ground pepper
coriander leaves

Preparation:
Wash, peel and slice the carrot. Rinse the green beans (snow peas) and chop into bite size. Rinse the chives and cut. Rinse the sprouts with cold water and allow to drain. Peel the garlic and ginger and chop finely.
Wash chili, remove seeds and slice finely. Mix vegetable broth with the vinegar and fresh ground pepper.
Heat a wok with the coconut oil and sauté the chili, garlic and ginger, stirring continuously. Add the carrot slices (if you used green beans they need longer to cook, thus, add together with carrots), then sauté the snow peas, chives and last add the sprouts briefly and deglaze. Allow to simmer at medium heat for about six minutes.
Peel the mango, remove the fruit flesh and cut into cubes. Wash the coriander leaves, shake to drain and chop finely. Add the mango and coriander leaves to the vegetables. 

Enjoy!MB 01-16 - Sprossen

How about Lemon?

Here’s another very common question we are asked – can I use a lemon to season my meals? 

The answer is yes and no. If lemon is on your list then you can definitely use the whole lemon. Lemon will be listed as one of your fruits, thus, if it is listed, then yes it can be used with your meal. You can use it in both, water or tea and as an ingredient in your food.  

The lemon peel, on the other hand, can be used as a seasoning by everyone. This is regardless of the phase they are in.

MB 01-12 - Zitrone

Oyster Mushroom Recipe – so yummy!

Always tastes good: our winter vegetables with oyster mushrooms

Ingredients:
1 serving vegetables (carrot, parsnip, Brussels sprout, onion)
1 serving oyster mushrooms
Spices: 1 clove of garlic, sea salt, fresh ground pepper, caraway, paprika
Herbs: chopped parsley
75 ml vegetable stock

Preparation:
Clean and wash the vegetables. Slice carrots into rings and the parsnip into fine sticks, quarter the Brussels sprouts. Peel garlic and chop finely. Blanch the vegetables briefly in salted water. Steam onion, garlic and caraway and add the blanched vegetables.
Do not wash oyster mushrooms, just clean them with a cloth or knife. Sauté oyster mushrooms with salt, pepper and paprika (no oil). Deglaze with some vegetable stock and cook gently for 10 minutes.
Add some of the oyster mushrooms and the broth to the vegetables. Puree with a blender. Add the remaining oyster mushrooms and plenty of chopped parsley on top and serve hot.

MB 01-09 - oyster mushrooms

Realistic Resolution

You’ve decided on some fab New Year resolutions for 2020. No more smoking, you’re going to bed earlier, you’re eating better and you’re definitely going to the gym …

Resolutions are great in the beginning when we’re determined and motivated. We may actually keep some of them going, while others soon disappear like footprints in the sand. Why is that? “In order to keep a good resolution, you need a plan” Birgit Funfack, co-founder of Metabolic Balance advises. “Any goal, whatever it is, needs to be well thought through and planned. But most importantly it needs to be realistic with a doable time frame. There is nothing more demotivating than to start something that’s doomed to failure because of bad planning. Real long-term success comes from getting on the right and most importantly, realistic path.”

“It’s realistic to want to lose 65 lbs (30 kg) in 12 months and because you’ve given yourself this time frame it’s so much easier to stay truly motivated until you get to your goal. If you were to say that you’re going to lose it in 2 months than that’s just not going to happen is it? … and, thus, when it doesn’t happen you can easily fall back into old eating habits.” 

Steady healthy weight reduction is the key! … with the right goal, the right plan, the right time frame and the right support, you know you can stick to it and keep that momentum going for as long as you need to reach your goal.

A great plan and believing in yourself are the key to successfully keeping a great and realistic resolution. Metabolic Balance is the ideal partner for your health resolutions for 2020. Whether you want to lose weight or simply feel healthier – contact us. We’re looking forward hearing from you!

Find a certified Metabolic Balance Coach or contact us at us@metabolicbalance.com

MB 01-07 - DoNotGiveUp

One Apple A Day – Check-Out this Recipe!

We love our apple a day and we are always trying new ways to include it in our daily meals. Thus, we invite you to try this delicious leek gratin with apple and croutons.

You need for 1 serving:
1 serving feta
1 serving vegetables (leek, diced red onion, tomato)
1 apple
1 serving 100% rye bread
Herbs and spices: rock or sea salt, freshly ground pepper, 1 pinch ground Garam Masala, garlic oil, 1 tsp. oil

Preparation:
Preheat oven to 180°C (355°F). Clean and wash the leeks and cut into rings. Wash, core and slice the apple. Cut the feta into small cubes. Sauté the diced onion in oil, add the leek and some water, gently cook for about 3 minutes, stirring regularly. Add the chopped apple and season to taste. Layer everything into an ovenproof dish and sprinkle with feta. Place in a preheated oven and bake on the middle shelf for about 25-30 minutes until it has a golden brown crust. Toast the rye bread, spread with garlic oil, season with Garam Masala and cut into small cubes. Shortly before serving, spread the bread over the casserole and place briefly in the oven to warm through. Enjoy!

MB 01-06 - Lauch

What about Frozen Food?

One of the more common questions we get is about frozen foods. Can I use frozen meat, fish, vegetable or fruit? And how much should I have when it’s frozen? 

First, yes you can use frozen foods, as long as they contain no additives, fats or sauces – simply the pure food. We’ve seen, for example, commercial frozen fruit with added sugar. This would definitely not be allowed. So if you’re buying frozen foods, always check the label. If it’s a whole food that has been frozen soon after harvesting or preparing or one you have frozen it yourself, then it’s fine. With regards to quantities this is very simple. The amount of frozen fruit and frozen vegetables is exactly the same as allotted on your plan. When weighing frozen proteins such as fish, meat or seafood, you should always have an extra 25g more than listed in your plan, as there is a loss of water during thawing. For example: if you have 125g fish listed on your plan then you will need to have 150g of frozen fish.

MB 01-04 - grueneBohnen

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

Daikon

Have you ever tasted Daikon Radish? Daikon (大根) literally means ‘big root’. If it is on your plan – how often did you eat it? We highly recommend that you have some whenever you can. Daikon originally comes from China but has a long history with many cultures. Together with garlic and onions, daikon was highly prized by the ancient Egyptians. They believed it was an essential food that protected their workers from infections and parasites. The Romans also kept themselves healthy by eating it regularly. Ironically, they considered the root to be “impure” as they believed it caused bad breath and flatulence! Daikon radish is extremely rich in vitamin C and has an antibiotic effect due to a sulphurous oil (raphanol), various mustard oils and the bitter substances it contains.

Daikon really is the perfect food for the cold and flu season!

MB 12-28 - radish

After all the Holiday Treats …

… it’s time for something light to eat! What do you think?

Fish with Mango Salad

You need:
1 serving fish fillet (e.g. turbot)
1 serving lettuce (e.g. frisee lettuce)
1 serving mango
1 slice whole grain sourdough rye bread, toasted
Spices: salt, pepper

Preparation:
Clean, wash and dry the salad. Cut into strips. Peel the mango and cut the fruit from the core and slice into strips. Mix salad and mango with salt, pepper and some broth. Cut the fresh fish fillet into medium sized pieces, add pepper and sauté gently for two to four minutes, depending on the thickness. Cut the toasted rye bread in cubes and add to the salad. Arranged the fish on top of the salad. Enjoy!

MB 12-27 - mango