Herb Zucchini with Mozzarella

This recipe is a great way to use up fresh summer zucchini or squash!

Ingredients: 
1 serving of zucchini 
1 serving of buffalo mozzarella
1 garlic clove
4-5 lavender flowers
1 sprig of thyme
1 Tbsp. of rapeseed oil
1 Tbsp. of olive oil
Salt, freshly ground pepper

Preparation:
Wash the zucchini, pat dry, and cut into 1/2 inch or 1 cm thick slices, salt lightly. Remove the thyme leaves from stalks and heat along with the garlic in rapeseed oil. Add the zucchini slices and, turning frequently, roast everything lightly for about 5 minutes. Season with pepper and remove from the heat to cool. Cut mozzarella into thin slices and add to the zucchini. Mix and season to taste, drizzle with olive oil and sprinkle with lavender flowers. Enjoy!

Salads in a Jar

Chickpeas taste great in a mixed salad and are perfect for meal prep salads! Simply arrange a layered salad in a mason jar according to your plan. Add the dressing to the very bottom, followed by vegetables, grains, proteins, and finally add the salad/greens to the very top. When you are ready to eat, pour the jar out onto a plate, mix, and enjoy! These salads can be stored in the fridge for a few days and are great if you are on the go.

Baked Fish

Depending on your Metabolic Balance plan, fish might be a protein option for you. One challenge with cooking fish is that it can difficult to keep it moist. An easy solution for this is to cook it in aluminum foil or parchment paper packet in the oven.

Simply take a variety of fish that fits your plan, add some veggies such as zucchini, bell peppers, tomatoes and then season with salt, pepper, lemon and your favorite herbs. Wrap everything into a little parcel and then bake in the oven.

Credit: Metabolic Balance Australia and New Zealand

Grilled Steak with Vegetables

The nice thing about Metabolic Balance is that you can enjoy the simplest dishes in numerous variants by changing the ingredients and spices you use. Today we have a grilled steak on a bed of grilled parsley root, onions, tomatoes and basil with fresh pepper and coarse sea salt.

Stuffed Avocados

Today we are bringing you another delicious summer recipe!

Simple pit an avocado and then fill the center with cucumbers, tomatoes, feta, pomegranate seeds and lemon zest. If you don’t have avocado in your plan, you can change the dish by using bell peppers or grilled zucchini instead. For more flavor you can even add a light dressing made with balsamic vinegar, a touch of oil, fresh herbs, and salt and pepper.

Summer Salad

One of the easiest dishes to throw together in the summer is a salad packed full of fresh vegetables and herbs. Simply chop up whatever vegetables are on your plan (cucumbers, bell peppers, tomatoes, radishes, etc.), add a feta (if on your plan), fresh herbs, and some toasted rye bread croutons. Mix with your dressing of choice and enjoy.

Tip: To really allow flavors to develop, mix everything except the croutons together and stick the salad in the fridge for a few hours. When you are ready to serve the salad, mix in the croutons and enjoy!

Asparagus Salad

This fruity and fresh asparagus salad is easy to prepare and absolutely delicious!

Simply blanch a serving of green asparagus and carrots. Then add a few fresh strawberries, watercress or arugula, and mix with a light dressing made from white balsamic vinegar, a little water and – if you’re allowed in your plan- cold-pressed olive oil. Feel free to add herbs such as fresh basil, parsley, garlic, and chives for additional flavor!

Mango Smoothie🥭

Yesterday we published a post about the delicious and nutritious mango!

Today we have a very simple, but absolutely refreshing recipe for you: a wonderful mango smoothie:

Take a serving of ripe mango and some fresh ginger and puree in blender until smooth. Pour the mixture into a glass, add some cold sparkling water, stir, and enjoy! The combination of spicy ginger and sweet mango creates a delicious and refreshing smoothie.

If you are not a fan of sparkling water, simply add enough tap water to the blender and mix until you achieve the desired consistency. For a colder drink you can also add ice cubes to the blender and puree until the ice cubes are incorporated.

Barbecue Marinade

In the United States, Memorial Day marks the unofficial start of summer, which means grilling season! Today we want to share a recipe for a delicious barbecue marinade that is easy to make and perfect to try!

Mix 1 cup (250 mL) rapeseed oil with a teaspoon of sea salt, freshly ground pepper, 1 large grated onion and 1 tablespoon of freshly chopped parsley. For extra flavor you can add in 2 chopped garlic cloves or spices such as smoked paprika or red pepper flakes. Place any type of protein or vegetable in the marinade for at least three hours, or even better overnight before grilling. Enjoy!

Lentil Salad with Raspberries

Ingredients (1 serving):
1 serving of Beluga lentils
1 serving of vegetables according to your plan (e. g. 1/2 tomato, cucumber, artichoke hearts, iceberg lettuce)
1 tbsp. of chopped shallots 
1/2 chopped garlic clove
1 serving of fresh raspberries
2 tbsp. of fresh basil
1/2 tsp. of fresh lemon thyme
1/2 tsp. of vegetable stock
3 tbsp. of olive oil
2 tbsp. of apple vinegar
1 pinch of cayenne pepper 
Salt and pepper

Preparation:
Boil the Beluga lentils until al dente and then rinse with cold water. Cut the vegetables of your choice into bite-sized pieces. To make the dressing, mix the spices and herbs the oil and vinegar. Add the lentils, vegetables, and raspberries in a bowl and then pour over the dressing. Mix thoroughly and enjoy! 

By the way: Raspberries do not only taste great, they are also rich in fiber and stimulate digestion.