Mushroom Salad with Croutons

In keeping with this week’s salad theme we have another delicious recipe today. Give it a try and let us know what you think!

Ingredients:
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
Apple cider vinegar
Garlic clove
Salt and pepper
Rye bread

Preparation:
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Thinly slice the mushrooms. Halve the papaya, remove the seeds with a spoon and cut into slightly larger cubes. Heat a pan and cook the mushrooms with the garlic and season with salt and pepper. Arrange mushrooms, lettuce and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut bread into cubes, season and roast in a pan until crispy. Add the croutons to the salad and enjoy!

Field Salad with Walnuts

Even though it’s cold outside, we don’t always have to have a warm meal – today we have a recipe for a delicious winter salad.

Ingredients:
1 1/2 cups (35 g) lamb’s lettuce (can substitute other leafy vegetables)
25 g chopped walnuts
1 shallot
2 tsp. apple cider vinegar
1 Tbsp. oil
1 serving of protein (whatever is on your plan)
Salt and pepper

Preparation:
Wash and then pat dry the lamb’s lettuce. Whisk the vinegar, oil, shallots, salt and pepper together for the dressing. Add the walnuts to the lamb’s lettuce, add the dressing and serve with your protein of choice!

German Field Salad

Rapunzel, corn salad or lamb’s lettuce – no other variety has as many names as the popular field salad. And the name speaks for itself: It comes straight from the fields. This is a great leafy vegetable to include in your diet because it contains valuable nutrients such as vitamin A, vitamin C and folic acid as well as iron, potassium, calcium, magnesium and phosphorus. But you shouldn’t enjoy this salad too often. It contains quite a lot of oxalic acid. This acid is considered a “calcium scavenger” because it binds the mineral and prevents it from being stored in bones and teeth.

Asian White Cabbage Salad with Shiitake Mushrooms

This Asian inspired, warm salad is great as a quick lunch or dinner and is packed full of flavor!

Ingredients:
1 serving of shiitake mushrooms
1 serving of vegetables (such as white cabbage and peppers)
1 garlic clove
Soy sauce
Apple cider vinegar
Fresh herbs (such as chili, coriander)
Salt and pepper

Preparation:
Wash the vegetables and then cut the cabbage, mushrooms, and peppers into thin strips. Peel the garlic and chop it finely. Heat 3 tablespoons of oil in a wok or in a large pan and fry the cabbage in it. Add the peppers, shiitake mushrooms, garlic and cook briefly. For the dressing, mix the pepper, apple cider vinegar, soy sauce (without sugar, without wheat) and fresh herbs (if you like it spicy try adding some chili). Mix the dressing with the vegetables, allow to marinate for 5-10 minutes, and then enjoy!

Carrot and Sprout Salad

If you are looking for a light and delicious salad packed full of nutrients and flavor we have the recipe for you!

Ingredients:
1 serving of fresh soybean sprouts
1 serving of carrots
1 pinch of curry powder
1 pinch of salt
1 pinch of freshly ground pepper
Balsamic vinegar

Preparation:
Wash, peel and grate carrots. Heat a pan with a little water and cook the soybean sprouts and the carrot briefly. Season with curry powder, salt, pepper and balsamic vinegar. Allow to cool and serve!

Tip: As an alternative this salad is also delicious raw or with a little bit of fresh chili.

Mushroom Salad

This mushroom salad with bread cubes is a great blend of sweet and savory and is perfect for summer.

Ingredients:
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
A few drops of vinegar
Salt and pepper
Fresh garlic
Wholemeal rye bread

Preparation:
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Cut the mushrooms into bite-sized pieces. Halve the papaya, remove the seeds with a spoon and then remove the pulp with a spoon or knife and cut into slightly larger cubes. Heat a pan and cook the mushrooms and garlic until soft. Arrange mushrooms, lettuce, and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut the bread into cubes, season and roast in a coated pan until crisp. Add to the vegetables and give everything a quick toss. Enjoy!

Tip: For extra flavor try adding other spices or herbs such as chili.

Romaine Lettuce

When you join the Metabolic Balance program you will receive a food list customized to your body and your goals. This includes everything from proteins, to starches, fats, and vegetables! Most plans includes wonderfully versatile ingredients such as romaine lettuce.

This vegetable is a great wrap for an easy and delicious lunch or delicious as a crisp and refreshing salad.
In addition to being tasty and versatile, romaine lettuce is also very nutritious. It is a great source of calcium, phosphorous, magnesium, and potassium, and is naturally low in sodium. Plus, romaine lettuce is a powerhouse of vitamin C, vitamin K, and folate. All this nutrition makes it a great anti-oxidant food, great for bone health and heart health, and great for detoxing. Romaine lettuce is a talented all-rounder and definitely earns its place on your food list!

Source: Metabolic Balance Australia and New Zealand

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!

Caprese Salad

One of the best things about the start of summer is all of the beautiful fresh produce that comes to markets and stores. One of our favorite dishes to make with fresh produce is a Caprese salad. Slice a few ripe and juicy tomatoes and layer with fresh herbs such as basil or even an herb based pesto. Season with salt, pepper, olive oil, and some balsamic vinegar!

This recipe can also be modified and adapted with different vegetables and ingredients to fit almost any plan.

Lentil Salad with Raspberries

Ingredients (1 serving):
1 serving of Beluga lentils
1 serving of vegetables according to your plan (e. g. 1/2 tomato, cucumber, artichoke hearts, iceberg lettuce)
1 tbsp. of chopped shallots 
1/2 chopped garlic clove
1 serving of fresh raspberries
2 tbsp. of fresh basil
1/2 tsp. of fresh lemon thyme
1/2 tsp. of vegetable stock
3 tbsp. of olive oil
2 tbsp. of apple vinegar
1 pinch of cayenne pepper 
Salt and pepper

Preparation:
Boil the Beluga lentils until al dente and then rinse with cold water. Cut the vegetables of your choice into bite-sized pieces. To make the dressing, mix the spices and herbs the oil and vinegar. Add the lentils, vegetables, and raspberries in a bowl and then pour over the dressing. Mix thoroughly and enjoy! 

By the way: Raspberries do not only taste great, they are also rich in fiber and stimulate digestion.