Category: recipe

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

Chicken Curry

This delicious curry is packed full of delicious flavors and perfect for any lunch or dinner!

Ingredients (1 serving):
1 portions of vegetables (ex: mushrooms, leeks, onion or cauliflower)
1 chicken breasts (according to your protein weight)
1 tsp of turmeric
1 tsp of mild or medium curry powder
1 tsp of Garam Masala
1/2 tsp of ground cumin
1/2 tsp of ground ginger
1 cloves of garlic
Vegetable stock

Preparation:
If you are using cauliflower, parboil the florets and keep the water you boiled them in. Heat the spices in a dry pan until fragrant. Add garlic and the vegetables and coat with spices. Add some oil (if using – phase 3), and pour in some vegetable stock to deglaze the pan. Cook covered for a few minutes until spices and liquid are well combined and the vegetables are coated evenly. Add the diced chicken. Cook until the chicken is cooked, stirring regularly. Add more vegetable stock or water for a looser sauce. Serve with some toasted rye bread to mop up the juices. Enjoy!

Photo: Metabolic Balance Canada

Spicy Mango and Kale Salad

Are you looking for delicious and healthy recipes to help you lose weight? Give this spicy mango and kale salad a try!

Ingredients:
1 serving of vegetables (kale, leeks, brown mushrooms)
1 portion mango diced
1 garlic clove
1 chili pepper
Fresh ginger
Cardamom pods
Coconut oil
1/4 cup (50 mL) of vegetable broth
Salt and pepper

Preparation:
Clean, wash and coarsely chop the kale and leeks. Clean the mushrooms and cut them into quarters. Halve the chili pepper lengthways and deseed, then cut into small pieces. Peel and finely dice the garlic and ginger. Heat the oil, sauté the garlic, ginger and leek until translucent, and add the chili and cardamom. Add the mushrooms and sauté for 3 minutes. Then add the kale and cook for another 3 minutes. Finally, deglaze with vegetable broth and simmer for 5 minutes; season with salt and pepper. Finally, add half of the diced mango and enjoy the rest of the mango for dessert. Enjoy with a protein of your choice!

Watermelon and Cucumber Salad

This refreshing summer salad is the perfect appetizer or side dish on a hot summer day!

Ingredients:
6 cups of cubed watermelon
3 green onions, sliced
1 English cucumber, cubed
4 oz Crumbled feta
Fresh basil
2 Tbs. Olive oil
1 Tbs. Lime juice
Salt and pepper

Preparation:
In bowl whisk together the olive oil, lime juice, and salt and pepper to make dressing. In a large bowl combine the watermelon, green onions, cucumber, feta, and fresh herbs. Add the dressing to the bowl and refrigerate for 1-2 hours. Enjoy!

Strawberry and Arugula Salad

This tasty combination of arugula and strawberries is perfect for the summer!

Ingredients:
1 serving of monkfish (or a protein according to your plan)
1 serving of arugula
1 Tbsp. of chopped onion
1 serving of strawberries
1 Tbsp. of balsamic vinegar
Oil
Salt and pepper

Preparation:
Wash the arugula and pat dry. Wash the strawberries and cut them into slices. Peel the onion and then cut into fine strips. Mix the balsamic vinegar with salt and pepper and a little oil. Season the fish with salt and pepper and then cook in a pan with a little oil in a pan for about 2 minutes per side. Spread the arugula on a plate, add the strawberry slices and onion and sprinkle with the vinegar dressing. Place the fish next to it or on it and enjoy!

Asparagus Salad with Avocado and Parmesan

Asparagus is an amazing vegetable that pairs beautifully with lemon and parmesan in dishes such as this salad.

Ingredients:
2 tbsp. olive oil
One bunch of green asparagus
1 shallot
1 small piece of Parmesan
1 lemon
1 avocado
1 small green chill pepper
Salad or salad mix of choice
Salt and pepper

Preparation:
Heat 1 tbsp. of olive oil in a small pan over medium heat. Rinse the asparagus under running cold water and cut off the ends before cutting into bite-sized pieces. Peel the shallot and cut into very fine rings. Add the shallot to the pan and cook for a few minutes until translucent. Add the asparagus into the same pan and cook over medium heat for a few minutes until al dente. Season to taste with salt and pepper, remove from the heat and set aside. Slice the parmesan thinly. Cut the lemon in half, and juice the lemon. Cut the avocado in half lengthwise, remove the pit and remove the flesh. Cut the avocado lengthwise into slices and sprinkle with a little lemon juice. Remove the seeds from the chili pepper and cut into very fine rings. Add the remaining olive oil, lemon zest and chili to the lemon juice in a jar. Season with sea salt and pepper and shake with closed lid to a dressing. Arrange salad, avocado, asparagus, onion and parmesan in a deep plate and season with the dressing.

Egg and Asparagus Salad

Looking for fresh salad to enjoy? Well we have the perfect recipe for you! Give this egg and asparagus salad a try and let us know what you think. If aniseed is not your cup of tea feel free to exclude it.

Ingredients:
1 serving of green asparagus
1 tsp. white onion
1 hard-boiled egg
1/4 cup (50 ml) vegetable broth
1 Tbsp. balsamic vinegar
Salt, pepper, pinch of aniseed (optional)

Preparation:
Peel the asparagus and cut into 1.5 inch (4 cm) pieces. Heat a pan over medium heat and sauté the onions briefly. Then add the asparagus and the vegetable broth. Cook until everything is al dente and then remove the pan from the heat. Add the balsamic vinegar and season to taste with salt, pepper and aniseed. Set the mixture aside to cool. Peel the hard-boiled egg and cut into bite-sized pieces. Once the salad is cooled, add in the egg and place in the fridge for at least 30 minutes to allow the flavors to mix.
Enjoy!