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!

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photo of chickpeas by Mattie Hagedorn

metabolic balance Monday Recipe – Cauliflower and Cranberry Salad

Ingredients:

  • Cauliflower, cut into small florets
  • Pomegranate, seeds removed and reserved
  • Dried cranberries
  • chopped walnuts, toasted
  • Large handfuls flat-leaf parsley, leaves chopped
  • Mint sprigs, leaves chopped
  • Olive oil
  •  Balsamic

Instructions:

Boil water in a pan and place the cauliflower in for one minute to blanche.  Remove from the water and refresh with water and then drain.

Toss cauliflower, pomegranate seeds, cranberries, walnuts, parsley and mint into a bowl.

Drizzle olive oil and vinegar over the salad and gently toss.

Note:  This salad uses two fruits.  To be completely on the metabolic balance plan, choose one of the two.  For the nuts, use a nut/seed that is on your plan. Because you have seeds/nuts, do not add another protein.

 

 

 

 

metabolic balance Monday Recipe -Roasted Autumn Vegetable Salad

Ingredients

  • Olive oil
  • Ground Cumin
  • Garlic
  • Fennel
  • Red Onions
  • Tomatoes
  • (Pumpkin optional)
  • Rocket
  • Goats Cheese
  • Salt, pepper and your favourite seasoning

Dressing

  • Sweet Bell pepper (blended)
  • Garlic
  • Olive Oil

Instructions

Preheat Oven.  Place vegetables in large bowl and add olive oil.  Season and then place on an oven tray and roast (approximately 25 minutes.)

Take the vegetables and take them off the tray and place them in a bowl with goat’s cheese, the tomatoes, rocket.  Toss gently and add salad dressing ingredients.

Serve with rye croutons or rye crisps.

Grilled kohlrabi – metabolic balance Monday Recipe

On Facebook, it was suggested that we try using Kohlrabi as a bread.  I liked this idea so over the weekend, I took a few kohlrabis and experimented with them to see if they would work as a bread substitute.

Below is what raw kohlrabi looks like as a whole vegetable and as raw slices.

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Kohlrabi without leaves
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Kohlrabi peeled – raw

The kohlrabi has a very mild taste and is crispy like a radish.  I really liked  eating the slices raw but could not see that working to replace bread so I decided to season and grill the pieces.

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seasoned kohlrabi on the grill
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grilled kohlrabi

The grilled kohlrabi tasted wonderful. I prepared a hummus to add on top but you could also try using two pieces of kohlrabi to make a small sandwich.

While I had the grill on, I grilled cauliflower slices but was not happy with the slices as a bread substitute.  The cauliflower tasted great but the florets fell off when I tried to move them around on the plate.

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grilled cauliflower

 

Slice of Cauliflower “Bread” with Roasted Pepper and a Fried Egg

 

Ingredients:

  • Cauliflower
  • Olive oil
  • Seasoning
  • Garlic
  • Roasted red peppers
  • Egg

Instructions:

Cut your cauliflower head in half.   Slice a 1/2 inch piece of cauliflower.  Place your cauliflower slice in a pan with olive oil over medium head for about two minutes on each side.   Sprinkle salt and pepper on the cauliflower and then place it on a baking pan.  Put the pan in the oven for 15 minutes at 400 degrees F.

Place roasted read peppers, garlic and seasoning in a bowl and puree with a hand blender and then set aside.

Fry an egg.

Smear the pepper puree on the cauliflower and place the fried egg on top.

Note:  You can add feta to the red peppers instead of using an egg.   If you decide to use Feta, add it to the pepper mixture and puree. This will hold the feta on the cauliflower.

Tutorial:  Here is how you fry an egg.

The Official Rye Bread Recipe – metabolic balance Monday Recipe

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3‐stage natural sourdough wholemeal bread

Ingredients for 1 loaf of bread 1 kg or 2 x 500 g:

  • 400 g (14 oz) wholemeal rye grain, divided use
  • About 2 tablespoons inoculated sourdough (you can get this in a health food
  • store; you can also make it yourself, though it would take about 5 days)
  • 15 g (0.5 oz) sea salt
  • 1 teaspoon agave syrup (optional)
  • 500 ml (17 fl oz) lukewarm water, divided use
  • Pinch coriander
  • Pinch cumin
  • 400 g (14 oz) rye flour, divided use

Preparation:

Step 1

Mix 300 g (10.5 oz) whole rye grain with 2 tablespoons inoculated sourdough,

some salt, 1 teaspoon agave syrup, and 300 ml (10 fl oz) lukewarm water. Leave to

rest for about 5 hours.

Step 2

Add the remaining 100 g (3.5 oz) wholemeal rye grain, and then add about 150 ml

(5.1 fl oz) lukewarm water and salt. Season to taste with the coriander and cumin.

Stir well. Leave to rest for about 15 hours, preferably overnight.

Step 3

Remove 2 tablespoons of sourdough and place in a large screw‐top jar (like a

pickle jar). Put jar in the fridge (lasts about 12 days).

Step 4

Add 300 g (10.5 oz) rye flour. If necessary, add 50 to 100 ml (1.7 to 3.4 fl oz)

lukewarm water and some salt. Leave to rest for about 5 hours.

Step 5

Place flour for kneading in advance because you won´t be able to touch anything

once your fingers are sticky. You may need to use a knife repeatedly to scrape

the sticky dough off your fingers. Now form the bread: Use the remaining 100 g

(3.5 oz) rye flour (maybe a bit more) and gradually knead the bread so that it can

form into a nice loaf. This takes a long time, since the dough is very sticky on the

fingers. Then put the finished loaf in a well‐floured dough‐rising basket or bowl,

and once more leave it to rest for at least 2 hours.

Afterwards, put the loaf on a baking paper. Brush with water. Preheat oven

to 485º F (250º C) and at the same time put in the baking tray, placing a container

filled with water at the bottom. Firmly slide the loaf on the baking paper onto the

baking pan. Reduce heat to about 390º F (200º C) and let the bread bake for about

75 minutes. Test with a toothpick to see if the bread is done. Leave in the oven for

another 15 minutes. Both baking temperature and time depend on the oven and

therefore take some experience.

Note:  Thank you Myra Nissen for providing us with photographs of Rye Bread.  If you don’t feel like baking, you can order rye bread from The Fair Bakery in Indiana, 574-223-8957, thefairbakery@gmail.com.

Spinach and Chickpea Dish – Metabolic Balance Monday Recipe

Spinach and Beans are considered anti-stroke foods so why not combine them together into a weekly meal? This week we are serving the two foods together warmed up with some spices, onion and garlic.

Ingredients:

  • Olive oil
  • Garlic
  • Onion
  • Spinach (you can cook it or use frozen spinach drained.)
  • Chickpeas (protein)
  • Pepper and Salt
  • Cumin

Instructions:

Heat a pan with some olive oil over medium heat.  Cook the garlic and onion for about five minutes and then stir in the spinach, chickpeas and seasoning. Lightly mash the peas while stirring.  Once thoroughly heated, serve warm.

NOTE: You many want to make rye bread croutons to throw into the dish.

photo credit: Isriya Paireepairit

Lentil Pizza Crust -metabolic balance Monday Recipe

We tried this with chickpeas, now lets try making a pizza crust with red lentils.
Ingredients
Crust:
  • 2 cups dry red lentils
  • 2 cups water
  • 1 clove of garlic
  • ½ tsp salt
  • 1 tsp dried oregano leaves

Toppings:

  • vegetables
  • vegetable sauce
Instructions
  1. Place all the ingredients in a blender and Blend thoroughly.
  2. Pour the batter into a pan and spread evenly.
  3. Fry for three minutes on each side.
  4. Put the pizza crusts on a baking tray and top with vegetable sauce and vegetables.
  5. Place in the oven and cook for ten minutes.

Note: The pizza crust in this recipe is your protein for this meal.

 

We are sharing this blogs  beautiful pizza photo.

Roasted Garlic Asparagus

It is time to get the grill out and grill our food!  Today we are grilling Asparagus.

Ingredients:

  • Olive oil
  • Garlic
  • Onion Powder
  • Green asparagus, trimmed
  • Sea salt
Note: If you want to make a more diverse meal, you can add a steak to the grill or grill a piece of fish with your asparagus.