Mozzarella on Sourdough Rye Bread

Inspired by yesterday’s post about vegetables au gratin, when we talked about re-balancing … our gusto went to make fresh mozzarella cheese melted over cubed sourdough rye bread.

Ingredients:
1 slices of sourdough whole grain rye bread (25g)
1 portion of fresh mozzarella cheese (buffalo or cow)
Spices: salt, pepper, paprika, nutmeg, fresh or dried marjoram / oregano

Preparation:IMG_6224
Since it is easier to eat after the cheese is wonderfully melted, it makes it easier to eat if you cube the sourdough rye bread. Place on a low-rim bowl, put in toaster oven and toast for 4-7 min. Take bowl out and turn bread over to have it nicely toasted also on the other side, repeat. Take bowl out, place the sliced mozzarella slices on top of the sourdough bread cubes. Spice to taste and toast for 7-15 min.IMG_6225

 

As I side and vegetable portion we made a nice mixed salad.IMG_6227

 

Re-Balance … what is that like?

The Metabolic Balance Team is already well into their plans after the New Year’s restart.  We’re feeling great and our metabolism is adjusting nicely. One of the wonderful changes we notice every year when we do our plans again and re-balance, is how quickly our sense of taste starts to change. Only a few weeks ago, we’re thinking pizza was tasty whereas now we don’t want it at all! Now we prefer a far better pizza alternative … fresh vegetables with cheese au gratin! Which changes have you noticed since you have been on your plan? We’d love to hear how you’re doing!

MB 01-18 - Teller-veggies-cheese

Asian-Inspired Sprouts Recipe

We definitely love Asian inspired dishes! How do you like these wonderful spiced soy sprouts? 

Ingredients for 1 person:
1 serving soy sprouts (use for other sprouts as well)
150 g vegetables (carrots, snow peas or green beans, fresh chive)
1 serving mango
1 TBsp. coconut oil
70 ml vegetable stock
1 TBsp. organic apple cider vinegar
Spices:
1 clove of garlic
fresh ginger
1 chili pepper
salt and fresh ground pepper
coriander leaves

Preparation:
Wash, peel and slice the carrot. Rinse the green beans (snow peas) and chop into bite size. Rinse the chives and cut. Rinse the sprouts with cold water and allow to drain. Peel the garlic and ginger and chop finely.
Wash chili, remove seeds and slice finely. Mix vegetable broth with the vinegar and fresh ground pepper.
Heat a wok with the coconut oil and sauté the chili, garlic and ginger, stirring continuously. Add the carrot slices (if you used green beans they need longer to cook, thus, add together with carrots), then sauté the snow peas, chives and last add the sprouts briefly and deglaze. Allow to simmer at medium heat for about six minutes.
Peel the mango, remove the fruit flesh and cut into cubes. Wash the coriander leaves, shake to drain and chop finely. Add the mango and coriander leaves to the vegetables. 

Enjoy!MB 01-16 - Sprossen

Fruity Sole Soup

Today’s recipe is something special – a fruity sole fillet soup!

You need:
1 serving sole fillet
1 serving cauliflower
1 serving dried apricots
vegetable stock
salt and pepper

Preparation: Wash the sole fillet, dab dry with paper towel, cut into rough chunks and lightly salt. Heat some water in a coated pan and fry the sole chunks all over. Wash and clean the cauliflower and divide into florets. Bring the vegetable broth to the boil in a saucepan, add the florets and apricots and cook at medium heat for about six minutes until soft. Remove a few florets to keep whole and puree the rest. Add the sole cubes and florets again and let the soup steep for another five minutes and season to taste. Enjoy!

MB 01-14 - getr.Aprikose

How about Lemon?

Here’s another very common question we are asked – can I use a lemon to season my meals? 

The answer is yes and no. If lemon is on your list then you can definitely use the whole lemon. Lemon will be listed as one of your fruits, thus, if it is listed, then yes it can be used with your meal. You can use it in both, water or tea and as an ingredient in your food.  

The lemon peel, on the other hand, can be used as a seasoning by everyone. This is regardless of the phase they are in.

MB 01-12 - Zitrone

Wholemeal Rye Sourdough Bread

For all do-it-yourselfers among you … or if you like a challenge: our recipe for the 3-phase wholemeal rye bread with natural sourdough

MB 01-10 - Brotteig

Ingredients for one loaf (weighing 1kg) or 2 loaves (weighing 500g):
400 g wholemeal rye flour
400 g rye flour
approx. 500 ml lukewarm water
approx. 2 tbsp. inoculated sourdough (available at the health food store)
15 g sea salt
1 tsp. agave syrup (optional)

Preparation:

1st step:
Mix 300 g wholemeal rye flour with 2 tbsp. inoculated sourdough, some salt, 1 tsp. agave syrup and 300 ml lukewarm water and leave to stand for about 5 hours.

2nd step:
Add the remaining 100 g wholemeal rye flour and about 150 ml lukewarm water, some salt and your preferred spices such as coriander or caraway. Mix well and leave to rest for 15 hours or preferably overnight. 

3rd step:
Remove 2 tbsp. of sourdough and store in a larger screw top glass jar in the fridge (can be stored for about 12 days).

4th step:
Add 300 g rye flour, if necessary add another 50 to 100ml lukewarm water and some salt. Leave to rest for another 5 hours.

5th step:
Form the bread, while gradually kneading the remaining 100 g rye flour under the dough until it no longer sticks and a nice loaf is formed. Put it in a fermenting basket or bowl and allow it to rise for 2 hours. Then turn the loaf over onto parchment paper and brush with water. Preheat the oven to 250*C (480*F) and place a small bowl of water in the oven. After placing the loaf in the oven, turn the temperature down to 200*C (390*F). Bake the bread for 75 minutes and let it rest in the oven for about 15 minutes. 

 

Oyster Mushroom Recipe – so yummy!

Always tastes good: our winter vegetables with oyster mushrooms

Ingredients:
1 serving vegetables (carrot, parsnip, Brussels sprout, onion)
1 serving oyster mushrooms
Spices: 1 clove of garlic, sea salt, fresh ground pepper, caraway, paprika
Herbs: chopped parsley
75 ml vegetable stock

Preparation:
Clean and wash the vegetables. Slice carrots into rings and the parsnip into fine sticks, quarter the Brussels sprouts. Peel garlic and chop finely. Blanch the vegetables briefly in salted water. Steam onion, garlic and caraway and add the blanched vegetables.
Do not wash oyster mushrooms, just clean them with a cloth or knife. Sauté oyster mushrooms with salt, pepper and paprika (no oil). Deglaze with some vegetable stock and cook gently for 10 minutes.
Add some of the oyster mushrooms and the broth to the vegetables. Puree with a blender. Add the remaining oyster mushrooms and plenty of chopped parsley on top and serve hot.

MB 01-09 - oyster mushrooms

Realistic Resolution

You’ve decided on some fab New Year resolutions for 2020. No more smoking, you’re going to bed earlier, you’re eating better and you’re definitely going to the gym …

Resolutions are great in the beginning when we’re determined and motivated. We may actually keep some of them going, while others soon disappear like footprints in the sand. Why is that? “In order to keep a good resolution, you need a plan” Birgit Funfack, co-founder of Metabolic Balance advises. “Any goal, whatever it is, needs to be well thought through and planned. But most importantly it needs to be realistic with a doable time frame. There is nothing more demotivating than to start something that’s doomed to failure because of bad planning. Real long-term success comes from getting on the right and most importantly, realistic path.”

“It’s realistic to want to lose 65 lbs (30 kg) in 12 months and because you’ve given yourself this time frame it’s so much easier to stay truly motivated until you get to your goal. If you were to say that you’re going to lose it in 2 months than that’s just not going to happen is it? … and, thus, when it doesn’t happen you can easily fall back into old eating habits.” 

Steady healthy weight reduction is the key! … with the right goal, the right plan, the right time frame and the right support, you know you can stick to it and keep that momentum going for as long as you need to reach your goal.

A great plan and believing in yourself are the key to successfully keeping a great and realistic resolution. Metabolic Balance is the ideal partner for your health resolutions for 2020. Whether you want to lose weight or simply feel healthier – contact us. We’re looking forward hearing from you!

Find a certified Metabolic Balance Coach or contact us at us@metabolicbalance.com

MB 01-07 - DoNotGiveUp

One Apple A Day – Check-Out this Recipe!

We love our apple a day and we are always trying new ways to include it in our daily meals. Thus, we invite you to try this delicious leek gratin with apple and croutons.

You need for 1 serving:
1 serving feta
1 serving vegetables (leek, diced red onion, tomato)
1 apple
1 serving 100% rye bread
Herbs and spices: rock or sea salt, freshly ground pepper, 1 pinch ground Garam Masala, garlic oil, 1 tsp. oil

Preparation:
Preheat oven to 180°C (355°F). Clean and wash the leeks and cut into rings. Wash, core and slice the apple. Cut the feta into small cubes. Sauté the diced onion in oil, add the leek and some water, gently cook for about 3 minutes, stirring regularly. Add the chopped apple and season to taste. Layer everything into an ovenproof dish and sprinkle with feta. Place in a preheated oven and bake on the middle shelf for about 25-30 minutes until it has a golden brown crust. Toast the rye bread, spread with garlic oil, season with Garam Masala and cut into small cubes. Shortly before serving, spread the bread over the casserole and place briefly in the oven to warm through. Enjoy!

MB 01-06 - Lauch