Grilling Marinade

Are you on the lookout for a marinade that is both healthy and delicious? Well then we have the recipe for you today! Many ready-made marinades at the store are full of sugar and other ingredients that are not good for your metabolism. Making a marinade at home is therefore not only much better for you but is also quick and easy!

We recommend trying this marinade:
Mix 1 cup (¼ L) of rape seed oil with 1 teaspoon of sea salt, freshly ground pepper, 1 large grated onion, and 1 tablespoon of freshly chopped parsley. For more flavor you can add 2 chopped garlic cloves and/or other seasonings such as paprika, or chili. Put the barbecue food in it for at least 3 hours, preferably overnight and then grill.

Herb Zucchini with Mozzarella

This recipe is a great way to use up fresh summer zucchini or squash!

Ingredients: 
1 serving of zucchini 
1 serving of buffalo mozzarella
1 garlic clove
4-5 lavender flowers
1 sprig of thyme
1 Tbsp. of rapeseed oil
1 Tbsp. of olive oil
Salt, freshly ground pepper

Preparation:
Wash the zucchini, pat dry, and cut into 1/2 inch or 1 cm thick slices, salt lightly. Remove the thyme leaves from stalks and heat along with the garlic in rapeseed oil. Add the zucchini slices and, turning frequently, roast everything lightly for about 5 minutes. Season with pepper and remove from the heat to cool. Cut mozzarella into thin slices and add to the zucchini. Mix and season to taste, drizzle with olive oil and sprinkle with lavender flowers. Enjoy!

Salads in a Jar

Chickpeas taste great in a mixed salad and are perfect for meal prep salads! Simply arrange a layered salad in a mason jar according to your plan. Add the dressing to the very bottom, followed by vegetables, grains, proteins, and finally add the salad/greens to the very top. When you are ready to eat, pour the jar out onto a plate, mix, and enjoy! These salads can be stored in the fridge for a few days and are great if you are on the go.

Melon Carpaccio

This spicy melon carpaccio is a delicious twist on tradition and perfect for summer!

Ingredients:
1 serving seeds (2/3 pumpkin seeds, 1/3 sunflower seeds)
1 serving melon
1 serving vegetables (e.g. kohlrabi and arugula)
Salt and pepper
Fresh ginger
1/2 chili pepper
Vinegar

Preparation:
Roast the seed mixture in a dry pan and allow to cool. Peel the kohlrabi, slice thinly and season with salt. Remove the skin and seeds from the melon, cut into thin slices. Wash the arugula, pat dry, and spread out on a plate. Place the melon and kohlrabi alternately on top in a fan shape. Wash the chili, cut into thin rings and add to the plate. Make a dressing with the ginger, vinegar, a little bit of water and salt and pepper. Allow to sit for 10 minutes, then mix with the seeds, and pour over the plate. Enjoy!

Tips: For those who don’t like it that hot you can omit the chili.

Zucchini Wrapped Mozzarella

What’s hidden under these zucchini slices?

Mozzarella!

This dish might look elaborate, but it’s actually quite simple to make!

Cut zucchini lengthwise into thin strips (a mandolin or vegetable peeler works well for this) and season with salt and pepper. Slice the mozzarella into thick slices. Cook the zucchini strips briefly in a pan until soft and pliable. Then wrap the mozzarella in the zucchini strips and cook for a few minutes on each side until the zucchini turn slightly brown. Enjoy!

Tips: This dish also tastes great with other proteins such as chicken or beef. Simply pre-cook your proteins before wrapping in the zucchini.

Baked Fish

Depending on your Metabolic Balance plan, fish might be a protein option for you. One challenge with cooking fish is that it can difficult to keep it moist. An easy solution for this is to cook it in aluminum foil or parchment paper packet in the oven.

Simply take a variety of fish that fits your plan, add some veggies such as zucchini, bell peppers, tomatoes and then season with salt, pepper, lemon and your favorite herbs. Wrap everything into a little parcel and then bake in the oven.

Credit: Metabolic Balance Australia and New Zealand

Grilled Steak with Vegetables

The nice thing about Metabolic Balance is that you can enjoy the simplest dishes in numerous variants by changing the ingredients and spices you use. Today we have a grilled steak on a bed of grilled parsley root, onions, tomatoes and basil with fresh pepper and coarse sea salt.

Stuffed Avocados

Today we are bringing you another delicious summer recipe!

Simple pit an avocado and then fill the center with cucumbers, tomatoes, feta, pomegranate seeds and lemon zest. If you don’t have avocado in your plan, you can change the dish by using bell peppers or grilled zucchini instead. For more flavor you can even add a light dressing made with balsamic vinegar, a touch of oil, fresh herbs, and salt and pepper.

Summer Salad

One of the easiest dishes to throw together in the summer is a salad packed full of fresh vegetables and herbs. Simply chop up whatever vegetables are on your plan (cucumbers, bell peppers, tomatoes, radishes, etc.), add a feta (if on your plan), fresh herbs, and some toasted rye bread croutons. Mix with your dressing of choice and enjoy.

Tip: To really allow flavors to develop, mix everything except the croutons together and stick the salad in the fridge for a few hours. When you are ready to serve the salad, mix in the croutons and enjoy!

Asian Chicken Stir Fry

One of the easiest recipes to throw together if you are busy or are on the go is a stir fry.

Simply take chicken breast strips and cook with broccoli, onions, carrots and mix with a sauce of consisting of of oil, lemon juice, garlic, salt, pepper, cumin and a touch of sesame seeds.
The great thing about a stir fry is that it can easily be adapted based on your preferences and plan. You can play around with different vegetables, proteins, and spices, depending on what ingredients are on your Metabolic Balance plan.
For example, for phase 2 leave out the sesame seeds and use the lemon juice only if lemons are on your plan. If lemons are not part of your plan you can add some lemon zest.