Category: monday recipe

Ricotta Casserole – so yummy!

This ricotta casserole is just so yummy! (suitable for Phase 3)

You need:
1 serving of ricotta
1 serving of vegetables (e.g., carrots, broccoli, cauliflower, sugar snap peas)
Spices & Herbs: salt, pepper, marjoram, chives
1 tsp coconut oil

Preparation:
Clean the vegetables, cut them into small chunks and blanch them briefly. Heat a teaspoon of coconut oil in the pan, add the vegetables and sauté for a few minutes until lightly brown. Preheat the oven to 430°F (220°C). Season the vegetables with salt, pepper, marjoram and chives. Remove the pan from the heat, add the ricotta, put everything together in a casserole dish and bake in the oven for 7 minutes. Enjoy!

MB 03-02 - Ricotta-Auflauf

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

Perfect for the Holiday Season: Venison with Red Cabbage

Ingredients:
1 serving venison fillet
red cabbage
Spices: ½ TBsp olive oil, cinnamon, salt, ground pepper, balsamic vinegar, 1 bay leaf, 2 juniper berries.

Preparation:
Wash the venison fillet, dry with kitchen towel and season with salt and pepper to taste. Heat a pan without fat and place the venison fillet in the pan, when slightly browned turn and fry for 2 minutes. Then place in the oven for about 20 minutes at 100°C (215°F), keep warm and allow to rest.
Clean the red cabbage and cut into fine stripes. Sauté the red cabbage in olive oil, season to taste (cinnamon, salt, pepper, juniper berries, bay leaf) and deglaze with a splash of balsamic vinegar. Add some water and simmer gently.
Serve the venison with the red cabbage, drizzle the liquid from cooking the red cabbage over the food on the plate. Enjoy!

MB 12-16 - Rotkohl

Vegetable Bruschetta with Egg(s)

Have you ever tried mushroom bruschetta with fried egg? So simple and delicious. An excellent go to quick metabolic balance meal! 

What you need:
1 serving egg (usually 1-2 eggs)
1 serving mushrooms (vegetable)
onions
vegetable broth
sourdough rye bread
Spices: paprika, caraway seeds, pepper, garlic

What to do
Stir fry mushrooms and onions until nicely cooked and soft, deglaze with some vegetable stock, season; simmer till the liquid is reduced to half. Top rye bread with ghee, spice with garlic, spices to taste and roast in the oven. Fry the egg(s). Serve by placing mushrooms on the toasted bread and the eggs on top. Season to taste. Enjoy!

Tip: Instead of mushrooms, you can also use other vegetables, e.g., zucchini, tomatoes, or bell pepper.

12-09 mushrooms-2341466_1920 - Image by suzleigh

Image by suzleigh from Pixabay

Metabolic Bolognese – Let’s take a culinary Trip to Italy

Today we invite you on a culinary trip to Italy – enjoy our Metabolic Bolognese with rye pasta (phase 3)

MB 08-26-2019

Ingredients:
1 serving ground beef
1 serving vegetables (e.g. celery, carrots, onions)
½ tomato
¼ liter vegetable broth
spices: salt, pepper
herbs: marjoram, oregano, rosemary

Brown onions in bit of olive oil, add a sprig of rosemary, then add the lean ground meat (beef or pork according to your plan).  When the meat is slightly roasted (approx. 10 minutes), take it out of the pot and put it in a bowl. Use the same pot add half of the finely chopped celery and grated carrots, roast them, half the tomatoes, add a ¼ liter (250 ml) broth and season with a pinch of pepper. After 15 minutes puree with a blender and add the meat. Fry separately the rest of the carrot rasp and celery pieces briefly, add to the pot. Let simmer for another 30 minutes, season with oregano and marjoram (dried), fresh ground pepper and salt.

If you are in Phase 3 (Relaxed Conversion), you can prepare 10 grams of whole grain rye pasta as a side dish (according to the amount of bread in your plan) instead of a slice of rye bread. 

Roast Beef Broccoli Pan

One of our rules is “eat an apple a day”. It is not necessary to just eat the apple by itself or as a dessert. It also adds flavor in savory dishes. For example, try it in this delicious roast beef broccoli pan.

MB 22.7.2019

You need:
1 serving roast beef
1 serving broccoli
1 serving wholemeal rye bread
1 apple
salt & pepper

Clean and wash broccoli and divide into florets. Bring to the boil in a saucepan about 2 cups of salted water. Add the florets and cook covered for about eight minutes. Drain in a sieve.
Remove the seeds from the apple, cut into eighths and chop finely. Cut the roast beef into wide strips of 1 cm (1/2″) and add to the pan, with the broccoli and apple. Season with salt and pepper and fry for two minutes.
Arrange everything on the bread and enjoy!

Crispy & Tasty – Salmon in Rye Crust

Today enjoy crispiness with tasty salmon covered by a rye grit crust

MB 15.7.2019

Ingredients:
1 serving salmon
1 serving vegetables (carrot, celery, spinach, 1 tsp. diced onion)
10g rye grits (or one ground crispy rye bread)
Oil; spices: garlic, salt, pepper, nutmeg, herbs: Chive, parsley

Preparation:
Wash, clean and juice the carrot and celery. Boil the semolina with the vegetable juice, add the vegetable pomace (pulp of the juiced carrot and celery), and season. Stir in chopped herbs. Wash and clean the spinach. Brown onion cubes and garlic in oil, add spinach and season. Wash, dab dry and season the salmon. Put the spinach in an ovenproof dish, place the fish on top and cook for about 7 minutes in a steam cooker or oven. Remove from oven, spread cooked grits (or the ground crispy rye bread) on top of fish and put again briefly under the grill. Enjoy your meal!

TIPS:
You can also cook the grits with vegetable broth.
Instead of grits you can also use ground rye crispbread.

Inspired Pizza Creations – Time to rethink Pizza

If you decide to be inspired by the following combinations, please remember to only have one protein.  Also, we suggest making a Chickpea flour pizza crust  and then adding the toppings (Chickpea flour crust will be your protein.)

NOTE:  These recipes in the infographic are not metabolic balance recipes. This is inspiration for you to play with during your holiday.  If you are unsure about a combination, please ask your coach.

Also, please remember you can only use one protein on your pizzas so if you use the chickpea flour crust, that is the only protein you can use.

If you want to have a pizza feeling, you can take your rye bread and iron it flat or roll it flat using a rolling pin and then grilling it before adding the toppings and putting it in the oven.

If you use your rye bread this way, you can add the cheese on your plan to the pizza!

gourmet-grilled-pizza_w9yxwr

 

photo of chickpeas by Mattie Hagedorn

Detox Mushroom Soup -metabolic balance Monday Recipe

Ingredients
Dried mixed mushrooms
100 ml water
Sherry cooking wine
Apple cider vinegar
Kosher salt & white pepper
Grated ginger
Tofu, cut into 1/2 inch cubes (only if not using shitake mushrooms)
Green onions chopped

Instructions

  • let the dried mushrooms sit in boiling water for an hour.
  • Combine all ingredients and heat for 10 minutes.
  • Serve Warm.

 

Note:  This week on December 1, 2016 we are starting our advents calendar blog posting so for 24 days, you will be getting a short post from us sharing tips and recipes and reminders of or year of blogging.

Remember, Christmas is a month away!