Julia Child, a well-known American chef and cookbook author, once said: “You don’t have to cook any fancy or complicated masterpieces – just good food made from fresh ingredients”. Metabolic Balance totally agrees. Cook quick, delicious and uncomplicated dishes from the ingredients on your nutrition plan and enjoy them!
Delicious on cold days – our chicken-coconut-soup (Phase 3 or 4)
1 serving of chicken breast
1 serving of lychee
3 leaves of lemon balm
some chili pepper
1 tsp peanut oil
250 ml coconut milk (8.5 fl.oz)
Spices: some freshly grated nutmeg, salt and pepper
Wash the chicken, dab try with paper towel, cut into fine strips and season with salt and pepper. Wash the chili pepper, remove the seeds and chop finely. Cut the lychees into halves. Carefully wash the lemon balm leaves and pat dry. Heat up a wok, add the oil and stir-fry the chicken breast and chili pepper until the chicken is sealed. Add coconut milk and bring everything to the boil. Simmer gently until the chicken is cooked. Add the lychees to the soup for the last few minutes, season with nutmeg, salt and garnish with lemon balm. Bon appetit!
1 serving of vegetables according to your plan (we like eggplant, zucchini, bell pepper
1 TBsp chopped onion
1 clove of garlic
1 piece of fresh ginger
1 TBsp of olive oil, salt
¼ liter vegetable broth (250ml = 8.5fl.oz)
1 TBsp tamari sauce
1 TBsp chili bean paste
some sesame oil
Plus the protein of your choice – according to your plan.
Wash, clean and slice the eggplant, sprinkle with salt and let it stand for about 20 minutes. Remove the skin and seeds from tomato and quarter them. Clean zucchini and bell pepper and cut into chunks. Peel and slice the onion. Peel and finely chop garlic (or press through garlic press) and grate the ginger. Dab the eggplant slices dry. Heat wok, add sesame oil and stir-fry the onion, zucchini and eggplant over medium heat for about 5 minutes. Then add bell pepper, tomato, garlic and ginger and stir-fry till it has the desired browning. Add the vegetable broth, tamari and chili-bean paste. Cook gently for about 15 minutes with a closed lid, stirring occasionally. Season the ratatouille with sesame oil and serve. Enjoy!
As promised yesterday, here’s a great eggplant dish for you: eggplant with cheese. In North America you have seen it in many restaurants Eggplant Parmigiana. Different cheeses may be used for this recipe – try it with one of your selected cheeses!
1 serving of (pecorino) cheese
1 serving of eggplant (by itself or mixed with other vegetables from your plan)
1 tsp balsamic vinegar
Spices: chili, salt, pepper, curry, cumin
Cut the vegetables into equally sized cubes and mix them with the balsamic vinegar and the spices in an ovenproof dish. Place in the oven at 390°F (200°C) for 15 minutes. Meanwhile grate the cheese and sprinkle it over the vegetables – bake with cheese for the last 5 minutes. Enjoy!
Did you know that the eggplant originates from East India? In the 16th century eggplants came via Egypt and North Africa to Europe – in the Americas it made its way via Brazil at the same time. Nowadays it is loved in the northern European as well as northern American kitchen. Eggplant itself is rich in carotene, vitamins B1, B2, B3 and calcium, phosphorus, iron, copper, magnesium and potassium. It also contains bitter compounds that have a stimulating effect on all digestive organs. When cooked without spices they have an incredible mild non-descriptive taste so to enjoy eggplant at it’s best, it’s important to season well and enhance the taste with delicious spices. Traditionally basil, chives, marjoram, mint and oregano goes well with eggplant but really eggplant is delicious with any of your favorite spices! Tomorrow we bring you a yummy recipe right here – stay tuned.
1 serving of bean sprouts
1 serving of leek
Spices: curry, salt, pepper
Wash the bean sprouts. Clean the leek and remove the outer layer before slicing into fine rings. Heat a pan with a little water and sauté the bean sprouts and leek rings briefly. Season with curry powder, salt, pepper and vinegar, let it cool down and arrange it on a plate. Serve with crispy rye or wholegrain sourdough rye bread if you’d like and enjoy!
This ricotta casserole is just so yummy! (suitable for Phase 3)
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
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!
With Metabolic Balance, you enjoy only one type of protein and one type of fruit per meal. Neither proteins nor fruit can be mixed within a meal. It’s a different case with vegetables and lettuce. The types of vegetables listed in your program can be mixed in a balanced, varied and colorful way. Each kind of vegetable and lettuce contains a variety of nutrients to uniquely support your metabolism.
Of course, as with protein and fruit, eating other types of food at lunchtime than in the evening and other types of food on Mondays than on Tuesdays. Variety is the key – make each day unique. This ensures that the organism receives all the nutrients it needs to balance the metabolism!
… are vital substances that the body cannot produce on its own. Therefore one needs to eat a healthy and varied diet so that they are constantly provided. Different vitamins have specific functions in the body. For example, they influence the conversion of food into energy, the building of body cells, supporting the immune system, the formation of hormones, the detoxification of the body and the support of enzymes. Vitamins E, D, K and A are fat-soluble vitamins. All other vitamins are water soluble.