Aging

Getting older is a beautiful part of life and a natural process. An important component of aging that can help keep up your health is nutrition. The foundation for vitality and youthful appearance into old age is the way of nutrition and a balanced life. The Metabolic Balance program can bring you closer to this goal. Check out our website to find your Metabolic Balance practitioner and start your youthful aging today!

Photo: Metabolic Balance Australia and New Zealand

Christmas Season

Christmas markets and holiday parties are starting take place again this year for many of us. 

Enjoy a safe and healthy Christmas and holiday season and get through it with our tips without gaining weight:

-Eat only 3 meals a day and take a 5 hour break between meals.

-Always start your meals with the protein portion of the dish. This way you activate the satiety hormone glucagon right at the beginning.

-Use bitter substances after the consumption of sweets.

-Christmas punch or mulled wine are also allowed during the Christmas season. But remember to drink plenty of water and unsweetened teas between meals!

Persimmon Smoothie

Ripe persimmons are very sweet and perfect in a spiced smoothie. Give this recipe a try!

Ingredients:
1 cup (250 mL) of milk
2 persimmons
1 frozen banana
1/4 tsp cinnamon
1/4 tsp of ginger
Pinch of nutmeg
Pinch of cloves

Preparation:
Add all of the ingredients to a blender and mix until smooth. Enjoy!

Photo: Unsplash



Persimmon

Persimmons are delicious fruits that come into season in the winter. Native to China, Japan, and Korea, persimmons are also extremely nutritious. They are rich in dietary fiber and important vitamins and minerals including, manganese, vitamin C, and beta carotene. In the kitchen, persimmons are extremely versatile and can be used in sweet and savory dishes. They are delicious in salads, breads, cookies, jams, and pies. So next time you are at the grocery store, give this wonderful fruit a try.

Native American Heritage Day

Today is Native American Heritage Day, a day for increasing awareness and education in our communities. It is important to engage in conversations to understand the systems of oppression that are part of the experiences of many people in our communities and learn how to be allies in generating necessary change. To learn more and become part of the conversation check out these links below.

-https://nativeamericanheritagemonth.gov/

-https://www.pbs.org/specials/native-american-heritage-month/

-https://time.com/6123160/first-thanksgiving-wampanoag-tribe-pilgrims/

Winter Vegetables

Every year cabbage is again the main protagonist of the regional winter cuisine. Green, white, red, pointed or round – it is more versatile than almost any other vegetable. 

However, the nutrient-rich classics of the frosty season also include other vegetables such as celery, leek, salsify and beetroot. In addition, spinach, chard and parsnips are a class of their own! Conjure up delicious dishes from these winter delicacies regularly and enjoy!

Find Your Why

At Metabolic Balance® we know that there are many reasons why people make changes to improve their health. The Metabolic Balance program is your “what” but a key to success is also having a “why”. Maybe you’re looking for more energy to keep up with your family, better concentration for your career, or more stamina for sports. Whatever your motivation, our certified coaches work with you to keep you on track to reset your body and feel your best! To find a coach in your area visit our website!

Credit: Metabolic Balance Australia and New Zealand

Roasted Vegetables with Oyster Mushrooms

Are you in search of a last minute but healthy recipe for Thanksgiving? Well we have you covered with this delicious side dish!

Ingredients:
1 serving vegetables (carrot, parsnip, brussels sprouts, onion)
1 serving oyster mushrooms
1 garlic clove
Salt and pepper
Caraway
Paprika powder,
Fresh parsley
1/3 cup (75 ml) vegetable stock

Preparation:
Clean and wash the vegetables. Cut the carrot into rings and the parsnip into fine sticks, quarter the brussels sprouts. Peel the garlic and chop finely. Roast the vegetables in a 350F oven for 30-45 minutes. Do not wash oyster mushrooms, just clean them with a brush or knife.  In a pan, cook the onion and oyster mushrooms with salt, garlic, caraway, pepper and paprika powder. Deglaze with some vegetable stock and cook gently for 10 minutes. Serve the roasted vegetables alongside the stewed mushrooms and enjoy!