Do you have specific food preferences? If so we are happy to take them into consideration when creating your personalized meal plan. Our highly individualized Metabolic Balance nutrition plan is not only based on 36 blood values, but it also considers your personal preferences. The plan should not only work, it should also be delicious for you! So what are you waiting for, contact one of our coaches today!
Today we have a delicious Indian chickpea curry perfect for phase 3.
1 serving of chickpeas
1 serving of vegetables (carrots, white cabbage, peppers, cauliflower, zucchini. . . . )
Indian curry powder
Freshly ground pepper
Wash the chickpeas and soak them overnight in peppermint tea. Cook them for about 50 minutes the next day. At the same time, saute the diced onion and garlic, then add the vegetables. Drain the cooked chickpeas, add them and cook briefly. Season with spices and vegetable stock and deglaze with coconut milk. Cover and cook for 15 minutes. Enjoy with rice or other grains depending on your plan.
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!
1 serving cooked ham
1 serving vegetables (artichokes and mushrooms)
spices & herbs: salt, freshly ground pepper, freshly chopped parsley
olive oil or coconut oil
Remove the scale-like leaves from the artichoke and break off the stalk. This requires a little effort, but please do not cut it off, as the inedible fibers will be removed from the bottom by the breaking (it’s also called “hay”). Cut off the upper first third and remove the middle leaves, now you can remove the inedible “hay” (with small artichokes you have very little of it). Place the cleaned artichokes immediately in lemon water.
Cut ham and mushrooms into small cubes and sauté in oil, season with salt and pepper. Remove from pan, add parsley, fill artichokes and place in a pot with some oil. Cover and cook at low heat for about 35-45 minutes, pour some water over the filling from time to time to prevent it from drying out.
Enjoy your meal!
Today we invite you on a culinary trip to Italy – enjoy our Metabolic Bolognese with rye pasta (phase 3)
1 serving ground beef
1 serving vegetables (e.g. celery, carrots, onions)
¼ liter vegetable broth
spices: salt, pepper
herbs: marjoram, oregano, rosemary
Brown onions in bit of olive oil, add a sprig of rosemary, then add the lean ground meat (beef or pork according to your plan). When the meat is slightly roasted (approx. 10 minutes), take it out of the pot and put it in a bowl. Use the same pot add half of the finely chopped celery and grated carrots, roast them, half the tomatoes, add a ¼ liter (250 ml) broth and season with a pinch of pepper. After 15 minutes puree with a blender and add the meat. Fry separately the rest of the carrot rasp and celery pieces briefly, add to the pot. Let simmer for another 30 minutes, season with oregano and marjoram (dried), fresh ground pepper and salt.
If you are in Phase 3 (Relaxed Conversion), you can prepare 10 grams of whole grain rye pasta as a side dish (according to the amount of bread in your plan) instead of a slice of rye bread.
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: