Mushroom Omelete

This mushroom omelet makes a great breakfast, lunch, or dinner and is super fast to put together.

Ingredients:
2 eggs
1 cup (~150 g) mushrooms
1 Tbsp. chopped onion
1 Tbsp. chopped chives
Salt and pepper

Preparation:
Clean the mushrooms and cut them into thin slices. Cook the onions and mushrooms in a very hot pan for a few minutes and season with salt and pepper. Beat the eggs with salt and pepper. Put the eggs in a very hot and cook the omelet on both sides. Garnish the omelet with mushrooms and sprinkle with chives. Enjoy!

Balsamic Pork Chop with Mushrooms

Today we have delicious, savory recipe for you using mushrooms and pork chops!

Ingredients:
1 serving of pork (or meat depending on your plan)
1 serving of vegetables (such as mushrooms)
1 diced shallot
Rosemary
Balsamic vinegar
Oil
Salt and pepper

Preparation:
Peel the shallot and finely dice. Clean the mushrooms and cut them into small pieces. Remove the leaves from the rosemary and chop finely. Season the pork chop and then cook in a pan with oil for 2 minutes on each each side. Wrap the pork chop in aluminum foil and let it rest. Add the onions, mushrooms, and rosemary to the remaining oil and cook everything 5 minutes. Deglaze with balsamic vinegar and let it reduce. Place the pork on a plate and drizzle with the mushroom and balsamic glaze. Enjoy!

Stuffed Vegetables

Today we have another sweet and savory dish which is combining vegetables and apple sauce. Give it a try and let us know what you think!

Ingredients: 
1 serving of yellow lentils 
1 apple, diced
1 serving of vegetables (zucchini, leek, shallots) 
1 Tbsp. oil
Vegetable Broth
Balsamic vinegar
1 Tbsp. chopped parsley
Curry powder
Cinnamon
Cumin
Nutmeg
Salt and pepper

Preparation:

Wash the apple, remove the core and dice. Cook zucchini in salted water. Cook the apple and shallot in oil, season with cinnamon, cumin and add vegetable stock. Let the mixture simmer for 10-15 minutes and then puree until smooth. Wash the lentils and then cook for 10 minutes. Cut leeks into strips and add them to the lentils. Cook for another 8 minutes and season with salt, pepper, nutmeg, vegetable stock and some vinegar. Drain the zucchini, cut in half, scoop out the middle with a spoon, fill with the lentil mixture and drizzle with the apple sauce. Garnish with parsley and enjoy!

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!