Flu Season is Approaching Fast!

Welcome to the flu season! Ginger water can be a great remedy for colds – or even better their prevention. Cut about 2 cm (1″) of fresh, peeled ginger into slices, boil in 1 l of water. Cook as long till you have about half of the liquid. Pour into a thermos and drink throughout the day. As long as you are in Strict Conversion Phase of your Metabolic Balance Plan, drink it only during meals. In later phases you may also drink it occasionally, as long as this does not trigger increased food cravings or hunger. 

If you’re in a pinch for time, simply place one or two slices of peeled ginger in a cup, add hot water and leave to steep for five to ten minutes. It tastes good and is good for you!

MB 11-01 - Ingwer

Happy Halloween

Today it’s time to say “Trick or Treat” again. Have a spooky Halloween night with some creepy fun! To make Halloween a real treat, we recommend these pumpkin fries with blood orange dip.

Ingredients:
1 serving vegetables (pumpkin, avocado)
1 serving blood orange
olive oil
Spices: sea salt, paprika, curry, freshly ground pepper, freshly chopped rosemary, fresh parsley

Preparation:
Preheat the oven to 250°C (480°F) for the pumpkin fries. Wash pumpkin, cut in half, remove seeds. Quarter the pumpkin and cut into fries shape. 

Season the fries with sea salt, rosemary, paprika and curry powder and mix with a tablespoon of oil. Place the fries on a baking tray covered with baking paper and bake on the top shelf for approx. 18 minutes until the fries are lightly browned. 

Blood orange dip:
Wash the blood orange in hot water and dry. Puree the avocado pulp with some freshly grated orange peel and orange juice.
Season to taste with salt, pepper and freshly chopped parsley.

MB 10-31 Halloween-Meal

Pork Fillet Skillet

A recipe for Phase 3: pork fillet on spinach with pomegranate

MB 10-29 Schwein-Spinat-Granatapfel-Pfanne

Ingredients:
1 serving pork fillet
1 serving fresh spinach
1 TBsp. pomegranate seeds
Spices: salt, pepper, vegetable broth, nutmeg

Preparation:
Remove the seeds from the pomegranate peel. Wash pork fillet, cut into finger-thick slices, dry well with paper towel, season with salt and pepper. Sauté in a frying pan and continue cooking over medium heat. Clean, wash and drain the spinach. Steam the spinach briefly in hot vegetable stock. Season with nutmeg and pepper, sprinkle pomegranate seeds on top and serve with the pork fillet.

Enjoy!

Pomegranate – A “Silver Bullet”

For centuries, the pomegranate has been known in the Orient as the “apple of Aphrodite” and has been regarded as a symbol of eternal youth and fertility, even immortality. But the pomegranate is not an apple at all – in fact, it is a berry. The name, Pomegranate, derives from the color: garnet red.

MB 10-28 pomegrante

The pomegranate, which does not ripen after harvesting, contains many small, glassy translucent, juicy seeds in individual chambers – a total of about 400 per fruit!  These deep red to light pink colored seeds are particularly rich in bio-active ingredients such as flavonoids, polyphenols and phenolic acids as well as potassium, calcium, iron and vitamin C. 

More than 250 scientific studies so far have researched the positive effects of the “miracle fruit” pomegranate, especially with regard to cancer (blood, breast and prostate), cardiovascular diseases and arthritis. Pomegranates contain a particularly large number of highly effective polyphenols and can reduce the harmful effects of too much alcohol and nicotine, UV radiation and environmental toxins. In addition, the vital substances of the pomegranate promote the repair of already damaged cells. They support immune function and help against inflammatory processes; they have a cholesterol-lowering effect and thus prevent elevated blood fat levels. In addition, they slow the absorption of sugar in the intestine, and therefore support blood sugar balance and prevent diabetes. The bitter substances they contain are also beneficial for supporting digestion. Thus, the pomegranate is really nature’s “silver bullet”.

Image by Laura on Unsplash

How to …

Many clients ask us: can I use frozen meat, fish, vegetables and fruit and if so how much? 

When weighing frozen proteins like meat, fish, poultry, etc., 20 g more should always be added to the weight in your plan, as there is a loss of water during thawing. So 120 g frozen fish is equivalent to about 100 g thawed fish. For frozen fruits and vegetables, the amount indicated in the plan is the same. 

Note: always make sure that frozen meat is defrosted properly before cooking!

MB 10-27 frozen

Lentil Mini Patties

Delicious also as a pre-made “grab and go” meal  – Lentil Mini Patties

Ingredients:
1 serving red lentils
1 serving bell pepper
1 serving leek
1 serving kohlrabi
Spices: salt, pepper, ground caraway, parsley, dill, chives
Coconut oil

MB 10-26 red lentilsPreparation:
Soak the lentils for at least 6 hours, pour, rinse and drain. Add the same amount of fresh water (i.e. 100g of dried lentils, then add 100ml of water) to the lentils and puree until smooth in a blender. Wash and clean the vegetables and cut them into very small cubes or grate them.Add two thirds of the vegetables to the lentil mixture, season well and mix with parsley. Fry the lentil mixture as small patties in coconut oil to a golden brown. Simply prepare the remaining vegetables as a salad or vegetable side-dish.

Tip: These mini-patties can also be prepared beforehand and eaten cold. Therefore, they are ideal as a “meal on the go”.

Enjoy!

You Are What You Eat …

you are what you eat, so make a nutrition plan and stick to it

you are what you eat, so find out your ideal nutrition plan to create your best self!

Metabolic Balance is a holistic nutrition concept based on professional support and the creation of an individual nutrition plan based on personal blood values. This clear and simply structured personalized plan shows the right foods for you together with the right timings, food combinations and amounts. With this incredibly valuable knowledge, you can achieve renewed health, wellness and quality of life for the future.

Find a local, certified Metabolic Balance Coach to coach you to balance your metabolism and increase your quality of life!

MB 10-25 - you are what

Parsnip – a True Fall Vegetable

Fall is parsnip time. Enjoy this delicious root vegetable in a yogurt soup!

MB 10-24 pastinake Ingredients for 1 serving:
1 serving yogurt
1 serving vegetables (parsnip, leek)
5 cm (2″) ginger
300 ml vegetable stock
Spices: salt, pepper, sweet paprika powder, a little oil

Preparation: wash and clean the vegetables and cut them into rough pieces. Brown the leek and the chopped ginger in oil and add the parsnips. Sauté everything for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree in a blender. Put approx. 2 TBsp. of yogurt aside (for your protein bite) and stir the rest into the soup. Finally season to taste and before serving season the remaining yogurt with paprika and garnish the soup with it.
Enjoy!