Leek Salad with Soybean Sprouts

This leek salad combines sweet and savory for a delicious light and refreshing salad.

Ingredients:

1 serving of soybean sprouts
1 serving of leeks
1 serving of fruit (mango or apple would work great!)
Curry powder
Balsamic vinegar
Salt and pepper

Preparation:
Cut your fruit of choice into pieces. Wash soybean sprouts and set a small portion aside. Wash the leeks, peel them and cut them into thin rings. Heat a pan with a little water and cook the soybean sprouts and leeks in it briefly. Season with curry powder, salt, pepper and vinegar. Allow to cool, add fruit and serve.

Chickpea and Mint Salad

This light salad is packed full of flavor and absolutely delicious. Give it a try and let us know what you think!

Ingredients:
1 serving of chickpeas
1 serving of vegetables
Apple cider vinegar
1 tablespoon of oil
Fresh parsley
Fresh mint
Salt and pepper

Preparation:
Wash the chickpeas, soak overnight and then cook them (if you are pressed for time canned chickpeas work as well). Prepare a salad from the vegetables of your choice and a dressing from the remaining ingredients. Drain the chickpeas, cook over medium heat until crispy, season and add over the salad. Enjoy! 

Tip: The mint taste becomes more intense if you prepare the dressing a few hours before eating and let the flavors develop.

Tomato, Egg, and Avocado Carpaccio

This easy and fast carpaccio recipe is simple, delicious, and great as a lunch or dinner recipe.

Ingredients:
¼ tsp black sesame seeds
1 tomato 
1 serving of avocado
1 serving of hard boiled eggs
1 serving of lettuce 
Fresh herbs
Apple cider vinegar
Oil 
Salt and pepper

Preparation:
Toast the sesame in a dry pan and set aside. Wash the tomato and peel the eggs. Wash the lettuce and cut into bite-sized pieces. Mix dressing of 1 tablespoon of oil and 1 tablespoon of apple cider vinegar with 1 tablespoon of fresh herbs, salt and pepper. Halve the avocado, remove the pit and and peel. Cut the eggs, tomato and avocado into slices and place them in a circle, alternating between slices. Season with salt and sesame seeds. Arrange the lettuce in the middle of it, serve immediately with dressing. Enjoy!

Bell Pepper and Mango Bean Dip

This creamy bean dip with mango and bell peppers is perfect to serve with bread or crackers.

Ingredients:
1 serving of white beans
1 serving of bell peppers
1 serving of mango
1 serving of whole rye bread 
Vinegar
Vegetable broth
Mixed herbs (ex: smoked paprika, chili, garlic powder etc.)
Salt and pepper

Preparation:
Soak the beans overnight, cook in water for about 40 minutes. Drain the water and leave the beans to cool. Add salt and pepper to the beans and puree with a splash of vinegar and broth. Wash and clean the peppers, cut into small cubes and add to the beans along with the mango and herbs of your choice and puree until smooth. If the mixture is too firm, stir in a little water, season to taste. Enjoy the dip with bread or crackers!

Spicy Green Cabbage and Mango

Today we have a spicy and flavorful mango dish, perfect to serve with any protein on your plan!

Ingredients:
1 serving of vegetables (green cabbage, leeks, mushrooms)
1 serving of mango (diced)
1/4 cup (50 mL) vegetable broth
Coconut oil
1 garlic clove
1 chili
Fresh ginger
Cardamom
Salt and pepper

Preparation:
Roughly cut the green cabbage. Clean the leeks and cut them finely. Cut the mushrooms into quarters. Halve the chili, remove the seeds and cut into small pieces. Peel and finely dice the garlic and ginger. Heat the oil in a medium pan and cook the garlic, ginger and leeks until translucent, then add the chili and cardamom. Add the mushrooms as well and steam for 3 minutes. Then add the green cabbage and cook for another 3 minutes. Deglaze with vegetable stock and let it stew for 5 minutes, season with salt and pepper. Finally, add half a portion of diced mango and enjoy the rest of the mango for dessert. Bring to the boil again and season to taste. Enjoy with a protein of your choice!

Chickpea-Carrot Bowl with Coriander

Our Metabolic Balance Chef Jan P. Cleusters has created this delicious recipe using carrots and chickpeas, give it a try!

Ingredients:
500 g carrots
2 shallots
1 Tbsp coconut oil
2 tsp curry powder
1 tsp tomato paste
1/2 cup (100 mL) vegetable broth
1 cup (200 mL) coconut milk
1 small can of chickpeas
6 sprigs of coriander
Salt and pepper

Preparation:
Peel the carrots and cut into cubes. Peel the shallots and dice finely. Heat coconut oil in a medium-sized saucepan. Cook the carrots and shallots over medium heat for a few minutes until they start turning golden brown. Add the curry powder and tomato paste. Add the vegetable stock and coconut milk and bring to a boil slowly. Cook the covered carrots on low for about 4 minutes. Then add the chickpeas to the carrots and season with salt and pepper. Arrange the curry in bowls and sprinkle with coriander. Enjoy!

Carrot Ginger Salad

This carrot and ginger salad is perfect for anyone in Phase 3 of their plan! Give it a try and let us know what you think.

Ingredients:
1 serving of vegetables (carrots, spring onions)
Fresh ginger
1/4 tsp. coriander seed
1 Tbsp. lemon oil
Lime juice
Salt and pepper

Preparation:
Toast the coriander seeds in a dry pan, let them cool and then use a mortar and pestle to grind finely. Wash and clean the carrots and then grate finely. Wash the spring onions and then slice into thin rings. Peel the ginger and grate finely. Set aside a teaspoon of spring onion for the garnish. Put all the ingredients in a bowl and mix. Season to taste and garnish with the spring onions before serving. For extra flavor try experimenting with other spices and flavors such as chili. Enjoy with your protein of choice!

Celery Soup with Shrimps

This creamy vegetable soup with shrimps is packed full of delicious ingredients and flavor!

Ingredients (1 serving):
1 serving of vegetables (celery root, brussels sprouts, arugula)
1 serving of shrimp
1 Tbsp. olive oil
1 shallot
1 garlic clove
Paprika
Vegetable broth

Preparation:
Heat half of the olive oil in a medium-sized saucepan on high heat. Peel the shallot and garlic clove, dice both and add to the olive oil. Cook until golden in color and then add the vegetable broth. Peel the celery root, cut into cubes, add to the vegetable broth and simmer over low heat for 25 minutes. Shortly before the end of the 25 minutes cooking time, add the arugula to the soup, wilt it, simmer for a few minutes and finally puree the mixture until smooth. If necessary, season again with salt and pepper.

Clean the Brussels sprouts and boil or steam until al dente. Heat the remaining olive oil in a large pan over medium heat, add the shrimps and sauté until light pink on both sides. Add the Brussels sprouts to the shrimps and season with salt and paprika. Add the soup to a bowl and then add the Brussels sprouts and shrimps to the center of the soup. Enjoy!

Chai Apple Smoothie

This smoothie recipe is packed full of flavor and delicious spices, and an absolute treat!

Ingredients:
Mandelade (presoaked – 30g almonds and 20g of sunflower seeds)
1 apple (cored and sliced)
1/2 tsp vanilla
1/.2 cu (125 mL) cold water
Ice cubes
Fresh ginger
Spices – cloves, cinnamon, turmeric, cardamom

Preparation:
Add all of the ingredients to a high powered blender. Blend all together until smooth. Enjoy!

Credit: Metabolic Balance Canada and Mary Choi

Celery Root Hash Browns with Almonds

This unique take on hash browns is absolutely delicious and definitely worth giving a try!

Ingredients (1 serving):
3 Tbs. almonds
5 Tbs. sunflower seeds
1/2 cup (100 g) celery root
2 Tbs. of rapeseed oil
1 Tbs. fresh parsley
Salt and pepper

Preparation:
Heat a pan over medium heat and roast the almonds and sunflower seeds. Let the mixture cool and then chop into small pieces. Wash, clean, peel and roughly grate the celery root. Heat a pan with the rapeseed oil and cook the celery root. Add the almond/sunflower seed mixture and season with salt and pepper. While cooking the celery root, push the mixture together with a spatula so that hash browns form. Flip the hash browns and cook on the other side until golden brown. Arrange the hash browns on a plate and serve with parsley.