Stew in Springtime

Stew in springtime? Of course! Because nothing is as good for using up leftovers as a wonderful stew dish. Metabolic Balance recipes usually leave a few vegetable left over due to the nature of weighing the ingredients. In order to use them up we like to cook a stew using remaining veggies at the end of the week. Simply weigh all of the left over veggies (possibly top up with a little more vegetables so that the amount is sufficient) and then cook them with a protein according to your plan  (e.g. lentils, chicken or fish) in vegetable broth. Season as desired and enjoy!

Chicken Coconut Soup

This Thai inspired soup is packed full of healthy ingredients, amazing flavors, and is perfect for clients in Phase 3/4.

Ingredients:
1 serving of chicken breast
1 serving of lychee
3 leaves of lemon balm (lemongrass works as well)
1 red chili pepper (red chili paste can be used)
1 tsp peanut oil
1 cup (250 ml) coconut milk
Grated nutmeg
Salt and pepper

Preparation:
Wash the chicken, cut into strips and season with salt and pepper. Wash the chili pepper, remove the seeds and chop finely. Cut the lychees in half. Carefully wash the lemon balm leaves and pat dry. Heat up a wok or small pan, add the oil and fry the chicken breast and chili pepper until the chicken is sealed. Add the coconut milk, bring everything to the boil and then simmer gently until the chicken is cooked. Add the lychees to the soup for the last few minutes, season with nutmeg, salt and garnish with lemon balm. Enjoy!

Credit: Metabolic Balance Monaco

Red Bell Pepper Soup

Vegetable soups are an easy meal to throw together and for today’s recipe we have a delicious red bell pepper soup.

Ingredients:
1 serving red bell pepper
1 serving white onion
Vegetable stock
Garlic
Spices (cayenne pepper, basil, oregano….)
Salt, pepper

Preparation:
Core the bell pepper and then cut into small pieces. Peel and chop the white onion. Add the bell pepper, garlic, and onion to a pot and cook over medium heat. Then add the vegetable stock and simmer until the vegetables are cooked through. Add everything to a blender and puree until smooth. (If the soup is too thick you can add more stock.) Season with your spices of choice (cayenne pepper, garlic, and basil work great) and enjoy! Feel free to change up to the seasoning and this soup will never get boring.

Fruity Sole Soup

Today’s recipe is something special – a fruity sole fillet soup!

You need:
1 serving sole fillet
1 serving cauliflower
1 serving dried apricots
vegetable stock
salt and pepper

Preparation: Wash the sole fillet, dab dry with paper towel, cut into rough chunks and lightly salt. Heat some water in a coated pan and fry the sole chunks all over. Wash and clean the cauliflower and divide into florets. Bring the vegetable broth to the boil in a saucepan, add the florets and apricots and cook at medium heat for about six minutes until soft. Remove a few florets to keep whole and puree the rest. Add the sole cubes and florets again and let the soup steep for another five minutes and season to taste. Enjoy!

MB 01-14 - getr.Aprikose

Black Friday Bean Soup

This warming bean soup fits wonderfully well when it’s cold and rainy – it really will warm your hearts! 

What you’ll need:
1 serving vegetables from your plan (such as green beans, carrots, leek)
300 ml vegetable stock
some savory herb and paprika powder
1 tsp. of chopped lovage, some parsley, chives
salt & pepper

Preparation:
Wash and roughly chop your chosen vegetables and place in a large pan, add the vegetable stock and bring to the boil. Add savory and paprika powder and simmer for 10 minutes. Add your favorite (already cooked) protein beans, e.g., black beans, chickpeas, adzuki beans or even lentils.
Wash lovage, parsley and chives, spin dry and finely chop. Add to the soup, season to taste with salt and pepper and simmer for 2-3 mins. Enjoy with some fresh rye sourdough bread!

MB 11-29 - soup

Fennel – Soy Bean – Soup

So what do you think about fennel? We just love it! It tastes so good in this soybean soup.

MB 11-04 - fennel in pan

Ingredients:
1 serving of soybeans (and soy sprouts)
1 handful of savory
1 serving of fennel
Spices: 1 tsp. of chopped lovage, fresh parsley, wild chive, salt & pepper

Preparation: soak soybeans overnight in water. Rinse, place in a large saucepan and add fresh water. Add savory to the water and cook the soybeans until soft (see package instructions).
Wash and clean the fennel, if necessary remove the outer leaves, cut into small cubes.  Add to the soybeans and simmer for another 10 minutes or until soft.
Wash lovage, parsley and chives, spin dry and chop finely. Season the soybeans with salt, pepper and your chopped herbs.

Enjoy!

Parsnip – a True Fall Vegetable

Fall is parsnip time. Enjoy this delicious root vegetable in a yogurt soup!

MB 10-24 pastinake Ingredients for 1 serving:
1 serving yogurt
1 serving vegetables (parsnip, leek)
5 cm (2″) ginger
300 ml vegetable stock
Spices: salt, pepper, sweet paprika powder, a little oil

Preparation: wash and clean the vegetables and cut them into rough pieces. Brown the leek and the chopped ginger in oil and add the parsnips. Sauté everything for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree in a blender. Put approx. 2 TBsp. of yogurt aside (for your protein bite) and stir the rest into the soup. Finally season to taste and before serving season the remaining yogurt with paprika and garnish the soup with it.
Enjoy!

Vegetable-Lentil-Soup

As the days get shorter and the autumn weather takes hold, we need to get cozy with some comfort-food! So today we present a delicious vegetable-lentil soup. 

MB 10-15 lentils

You will need:
1 serving lentils
1 serving vegetables (pumpkin, broccoli, leek)
Spices: chili, 1 clove of garlic, salt, pepper, curry powder, marjoram, ½ tbsp. chopped parsley
250 ml vegetable stock

Preparation:
Wash the lentils, cook with fresh water until al dente and drain. Wash, clean and chop the vegetables. Sauté the vegetables with a little oil, garlic, chili and fill up with vegetable stock, add the lentils, season to taste and cook until soft. Add fresh parsley before serving. 

Enjoy with a serving of fresh sourdough Rye bread!

Greece at its Best with this Tasty Feta Kohlrabi Soup 

MB 08-28-2019


Ingredients:
1 serving feta
1 serving kohlrabi (turnip cabbage)
vegetable broth
spices: caraway, garlic clove

Coarsely grate the kohlrabi turnip and steam with caraway and garlic, deglaze with 200ml vegetable broth.

Add feta and reduce until the sauce thickens. Enjoy your meal!

Today we are presenting a Treat Meal: a Fresh Yogurt Soup

This fresh yogurt soup fits perfectly into the season and is adaptable:  

MB (2019-06-22)

Ingredients:
1 serving yogurt
1 serving vegetables (e.g. carrot, cucumber, bell pepper, celery, …) – the vegetables can be picked from your personal metabolic balance plan.
Spices: sea salt, pepper, curry, paprika, … spice to taste
Herbs: 1 TBsp. chopped herbs, e.g., parsley, dill, garden lovage …
Depending on the Phase you are right now in your nutrition plan, ad 1 TBsp. of healthy oil
Depending on the consistency of the soup, add cold water.

Preparation:
Wash, clean, grate or chop the vegetables
Season to taste, let simmer and mix with yogurt.
Add oil, herbs and water.
Season to taste again, enjoy or put in a cool place.

Tips:
You can use chili, ginger, garlic, and other spices to season the soup.
You could also add some of the fruit, such as grated apple, melon, strawberries, …

Have fun experimenting and enjoy!