Pickled Mushrooms with Chili

Yesterday we talked about how easy and delicious preserving foods at home can be. Today we have a recipe for you that shows you how!

Ingredients:
1 serving of fresh mushrooms
Twigs of fresh thyme
1 chili pepper
1/4 cup (65 mL) white wine vinegar
1/2 teaspoon mustard seeds
1 Tbsp. olive oil
Salt

Ingredients:
Clean the mushrooms and then pat them dry. Pluck the thyme leaves. Cut the chilies into rings, removing the seeds. Add the vinegar and spices to a pot and bring to the boil. Add the mushrooms and cook for 5 minutes. Allow to cool and then pour into a glass that can be sealed well. Pour the olive oil over it and close the glas. After pickling, the mushrooms should continue to soak for at least 3 days.

Couscous Salad

Yesterday we talked about the importance of carbohydrates and today we have a great recipe for you featuring a delicious carbohydrate, couscous!

Ingredients:
• 100g couscous
• 200ml (3/4-1 cup) hot low salt vegetable stock
• 2 spring onions
• 1 red bell pepper
• ½ cucumber
• 50g cubed feta cheese
• 2tbsp pesto
• 2tbsp pine nuts

Preparation:
Add the couscous into a large bowl and pour over the stock. Cover, then leave for ten minutes until fluffy and all the stock has been absorbed. Slice the onions and bell pepper and dice the cucumber. Add these to the couscous, fork through the pesto, crumble in the feta, and then sprinkle over pine nuts to serve. Serve and enjoy for a quick lunch or easy dinner!
Source: bbcgoodfood.com

Grilled Steak with Cabbage Salad

What does Metabolic Balance actually put on the grill? One thing is for sure: Lots of fresh, natural ingredients – especially deliciously prepared and combined. How about grilled steak with cabbage salad, for example?

For 1 serving (phase 2) you need:
-1 serving of steak
-1 serving of vegetables (such as cabbage and bell peppers)
Salt, pepper
Vinegar
Fresh chives

Preparation:
Clean cabbage and cut into thin strips. Mix a pinch of salt with the \cabbage and let stand for about 15 minutes. Halve the bell peppers, clean, wash and cut into strips. Wash the meat and pat dry, season with salt and pepper. Cook on the grill for 6-8 minutes while turning. Wrap meat in aluminum foil and let rest for about 10 minutes. Wash chives, shake dry and cut into small rolls. Mix bell peppers, chives, vinegar and cabbage, season with salt and pepper. Arrange meat and cabbage salad. Pour gravy formed in the aluminum foil over the meat.

Baked Beans for Breakfast

Beans are a great plant based protein source and a perfect ingredient for an easy and delicious breakfast.

Ingredients:
Beans (stick to one type only)
Rye bread
White onion
Tomato, red bell pepper, or pumpkin
Smoked paprika
Cumin
Chili powder
Salt and pepper

Preparation:
In a pan, sauté the onion, tomato, bell pepper, or pumpkin with a little water until very soft. Add in the spices and beans well until heated through. Toast the bread. Put the beans on toast and serve the extra vegetables as a side dish. You can also add a delicious mash-up avocado. Enjoy!

Apple Pie Smoothie

With the air getting cooler, the wonderful flavors of fall are coming back into season, so give this delicious spiced smoothie a try!

Ingredients:
1 apple
1/2 frozen banana
1/2 cup of yogurt
1/2 cup of milk
1/2 tsp cinnamon
Vanilla
Pinch of nutmeg
Pinch of cardamom

Preparation:
Add all the ingredients to a blender and process until smoothie. Enjoy!

Tips: For extra nutrition you can also consider adding almond butter or chia seeds!

Photo: Unsplash

French Summer Vegetable Bake

This delicious summer dish is perfect for using up delicious vegetables from the garden and packed full of nutrients.

Ingredients

– 1 medium size green zucchini, sliced

– 1 small size eggplant, sliced

– 1 yellow bell pepper, seeded and cut into medium size chunks

– 3 small-to-medium-size Roma tomatoes, sliced

– 1/2 red onion, diced

– 4 cloves of garlic, peeled

– 7-8 oz firm mozzarella, sliced

– Fresh thyme, fresh rosemary

– Salt, pepper

– Drizzle of oil of choice

Preparation

Lay down parchment paper on the bottom of the dish and spread the diced red onion evenly on top.
Assemble the layers by circularly alternating the slices of zucchini, tomato, eggplant, mozzarella, and yellow pepper.
Fill in the remaining gaps with smaller pieces of veggies and garlic cloves.
Spread fresh thyme and rosemary leaves once the dish is fully assembled.
Add salt, pepper, and drizzle olive oil.
Cook for about 60 minutes at 350F
Prepare two plates with the vegetable bake and add fresh basil leaves for garnishing.

Serve and enjoy! This dish may be served warm, lukewarm, or even cold.

Summer Ice Cream

Summer, sun, it’s warm and wonderful – the only thing missing now is ice cream!
Regular ice cream is a delicious treat but sometimes a healthy alternative will also do the trick! Check out these two tasty versions below and let us know what you think!

Frozen yogurt with fruit:
Fill half of a muffin pan with yogurt (at least 3.5% fat) and add washed, cleaned, and chopped fruit (berries, mango, peach, etc.) and mix with a spoon. Put the muffin pan in the freezer and stir well every 20 minutes until the mixture is well frozen.

Banana ice cream:
Peel and freeze overripe bananas. Take the frozen bananas out of the freezer and let them thaw for about 5-10 minutes. Add to a blender along with a splash of water or milk and a scoop of nut butter. Blend until smooth and enjoy!

Rhubarb and Oat Crumble

Rhubarb is a delicious in desserts and perfect in sweet dishes such as this delicious crumble. Give it a try and let us know what you think!

Ingredients (1 serving):
160 g (1 cup) of rhubarb
30 g rolled oats
15 g butter
20 g chopped walnuts
Lemon zest
Vanilla
Lemon juice
Pinch of salt

Preparation:
Cut the rhubarb into small cubes or slices, mix with lemon juice and place into a small greased casserole dish. Combine the nuts and oats and then add together with the butter, salt, vanilla, and lemon zest. Gently work the mixture with your hands to form crumbles. Spread the mixture over the rhubarb and bake at 300 °F (150 °C) for 20 to 30 minutes. Enjoy!

The crumble can be adapted to your own plan depending on the phase and food list. Instead of oats you can also use rye flakes and some chia seeds.

Tomato, Avocado, and Egg Salad

This easy and fast salad 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!

Mandelade Recipe

Have you ever seen Mandelade written in your Metabolic balance plan? If yes and want to learn keep reading!

“Mandel” means almond in German. Try this for breakfast using almonds with the brown skin to add dietary fiber to your diet and extra vitamins and minerals. Almonds and sunflower seeds together make a particularly high-quality source of protein. With this protein power pack you can start the day.

Ingredients:
40 g almonds
30 g sunflower seeds
1⁄2 apple
1 pinch of cinnamon

Preparation:
Now it’s time to get the almonds ready and go! Simply puree all ingredients together and enjoy.
Have you tried this recipe with your Metabolic Balance plan? Comment below!

Photo: Metabolic Balance Canada