Since the rosemary is so wonderful, it deserves another post: Try a homemade pesto made from fresh rosemary leaves! Simply mix the needles with a blender, fill into a glass with screw cap to ¾ and then pour in virgin olive oil. To preserve, add a heaped teaspoon of sea salt to a quarter of a liter. This pesto is available all year round for use as a spread on bread, in soups, sauces and meat dishes. Just so yummy!
If you decide to be inspired by the following combinations, please remember to only have one protein. Also, we suggest making a Chickpea flour pizza crust and then adding the toppings (Chickpea flour crust will be your protein.)
NOTE: These recipes in the infographic are not metabolic balance recipes. This is inspiration for you to play with during your holiday. If you are unsure about a combination, please ask your coach.
Also, please remember you can only use one protein on your pizzas so if you use the chickpea flour crust, that is the only protein you can use.
If you want to have a pizza feeling, you can take your rye bread and iron it flat or roll it flat using a rolling pin and then grilling it before adding the toppings and putting it in the oven.
If you use your rye bread this way, you can add the cheese on your plan to the pizza!
Note: Remember that the lemon/orange is considered a fruit even though it is added as flavouring.
Dried mixed mushrooms
100 ml water
Sherry cooking wine
Apple cider vinegar
Kosher salt & white pepper
Tofu, cut into 1/2 inch cubes (only if not using shitake mushrooms)
Green onions chopped
- let the dried mushrooms sit in boiling water for an hour.
- Combine all ingredients and heat for 10 minutes.
- Serve Warm.
Note: This week on December 1, 2016 we are starting our advents calendar blog posting so for 24 days, you will be getting a short post from us sharing tips and recipes and reminders of or year of blogging.
Remember, Christmas is a month away!
Cranberries! I know you are used to eating them in bread or as a sweet side dish but have you tried putting fresh cranberries in a salad? Here is your chance to try a European salad using fresh cranberries for your Thanksgiving spread. We are putting amounts down today but we suggest you follow the amounts in your plan to stay on track.
- 100g Fresh Cranberries
- 2 persimmon
- 4 Tbsp Walnuts
- 3 Tbsp Olive oil
- 4 Tbsp Balsamico vinegar
- 1 Tsp Sharp mustard
- Salt, pepper, honey (Honey is optional and used to balance out the mustard)
- 150g Salad (try using loose leaf or romaine)
- 2 Shallots (can substitute a red onion)
- Wash and dry your cranberries. Pick out any that are mushy. Because fresh cranberries are very tart, cut the cranberries into quarters or blend them quickly with a hand blender to make the pieces smaller. By leaving the cranberry raw, you save many of the nutritional benefits lost during cooking/baking.
- Dice up the shallots/onions and set aside.
- Warm your walnuts in a dry pan (no oil) so that the flavor is enhanced.
- Mix together the vinegar, olive oil and mustard to create your dressing. Add honey if needed (optional ingredient.)
- Let the shallots and cranberries soak in the dressing while you prepare the salad and persimmon.
- Clean the salad and the persimmon.
- Slice the persimmon into thin pieces.
- Place the salad on a plate, add the persimmon pieces.
- Add the soaked shallots and cranberries.
- Drizzle dressing over the entire salad.
- Add rye croutons if desired.
- Your protein for this meal is the walnuts. If you would like a different type of protein, remove the nuts.
- This meal contains two fruits. If you are in the strict phase of metabolic balance, remove the persimmon or the cranberries.
- We usually do not give you amounts but because the meal uses cranberries which are tart, I wanted to give you an idea of how many cranberries to use.
- Honey. metabolic balance avoids sugar. This is used only to balance out the ingredients in the dressing. You are welcome to leave out the mustard and honey and use just oil and vinegar.
How to cut a persimmon:
- Cauliflower, cut into small florets
- Pomegranate, seeds removed and reserved
- Dried cranberries
- chopped walnuts, toasted
- Large handfuls flat-leaf parsley, leaves chopped
- Mint sprigs, leaves chopped
- Olive oil
Boil water in a pan and place the cauliflower in for one minute to blanche. Remove from the water and refresh with water and then drain.
Toss cauliflower, pomegranate seeds, cranberries, walnuts, parsley and mint into a bowl.
Drizzle olive oil and vinegar over the salad and gently toss.
Note: This salad uses two fruits. To be completely on the metabolic balance plan, choose one of the two. For the nuts, use a nut/seed that is on your plan. Because you have seeds/nuts, do not add another protein.
- Olive oil
- Chopped onions
- Leeks – washed and peeled
- Seasoning – Coriander, caraway seeds, cumin, ground red pepper, salt, parsley
- Vegetable stock
- Butternut Squash – peeled and cubed
- Tomato paste
- Turnips – peeled and cubed
- Chickpeas (your protein)
Place leeks and onions in large pot. Sauté for five minutes. Add seasoning and garlic. Add vegetable stock and the rest of the vegetables.
Bring the mixture to a boil and then simmer for 30 minutes. Place a cup of the mixture into a bowl and hand blend. Add the blended mixture back into the main pot and stir.
Serve warm with rye croutons.
On Facebook, it was suggested that we try using Kohlrabi as a bread. I liked this idea so over the weekend, I took a few kohlrabis and experimented with them to see if they would work as a bread substitute.
Below is what raw kohlrabi looks like as a whole vegetable and as raw slices.
The kohlrabi has a very mild taste and is crispy like a radish. I really liked eating the slices raw but could not see that working to replace bread so I decided to season and grill the pieces.
The grilled kohlrabi tasted wonderful. I prepared a hummus to add on top but you could also try using two pieces of kohlrabi to make a small sandwich.
While I had the grill on, I grilled cauliflower slices but was not happy with the slices as a bread substitute. The cauliflower tasted great but the florets fell off when I tried to move them around on the plate.
- Olive oil
- Roasted red peppers
Cut your cauliflower head in half. Slice a 1/2 inch piece of cauliflower. Place your cauliflower slice in a pan with olive oil over medium head for about two minutes on each side. Sprinkle salt and pepper on the cauliflower and then place it on a baking pan. Put the pan in the oven for 15 minutes at 400 degrees F.
Place roasted read peppers, garlic and seasoning in a bowl and puree with a hand blender and then set aside.
Fry an egg.
Smear the pepper puree on the cauliflower and place the fried egg on top.
Note: You can add feta to the red peppers instead of using an egg. If you decide to use Feta, add it to the pepper mixture and puree. This will hold the feta on the cauliflower.
Tutorial: Here is how you fry an egg.
- Canned Tuna
- Green onions
- Garlic Clove
- Olive oil
- Seas salt and other desired seasoning
- In a bowl combine tuna, garlic, a touch of olive oil and seasoning.
- Take an avocado and cut it in half. Remove the pit and place the two sides on a dish.
- Fill each cavity of the avocado with tuna mixture.
- Sprinkle sweet paprika powder on top of each half and serve.
Note: If you are past the strict phase, you can combine your rye bread allotment with your apple to make an apple crisp dessert.