Tzatziki is a creamy and light sauce that is a perfect dip for crisp, crunchy vegetables or delicious pita. Give this recipe a try!
Ingredients: 3/4 cup of Greek yogurt 1 grated cucumber (about 1 cup) 1/2 garlic clove Lemon juice 2 tablespoons of fresh mint and dill Salt and pepper
Preparation: Place the grated cucumber in a dish cloth and squeeze out all of the excess water. Then place in a bowl and add in the yogurt, garlic, lemon juice, and herbs. Season with salt and pepper and place in the fridge. Allow the flavors to mix for a few hours and then enjoy!
What do we at Metabolic Balance like to grill? One thing is for sure: Lots of fresh, natural ingredients – especially deliciously prepared and combined. Today we have an easy grilling recipe that fits that description!
1 serving of beef steak
1 serving of vegetables (cabbage and bell peppers)
Salt, pepper, nutmeg
Clean cabbage and cut into thin strips. Mix a pinch of salt with the cabbage and let stand for about 15 minutes. Halve the bell peppers, clean, wash and cut into strips. Season the steak with salt and pepper. Cook on the grill for 6-8 minutes while turning. Wrap the steak in aluminum foil and let rest for about 10 minutes. Wash chives, shake dry and cut into small rolls. Mix bell peppers, chives, vinegar and cabbage, season with salt and pepper. Plate the steak and cabbage salad and enjoy!
Summer is the best season for juicy and flavorful tomatoes. One of easiest yet delicious dishes using tomatoes is a simple caprese salad, perfect for a summer lunch or dinner!
Ingredients: 2 large tomatoes Fresh mozzarella Fresh basil leaves Balsamic vinegar Salt and pepper
Preparation: Cut the tomatoes and mozzarella into 1/4 inch thick slices. Then on a plate layer in alternating fashion the mozzarella and tomato slices. Season with salt and pepper and drizzle lightly with balsamic vinegar. Then decorate the top with the fresh basil leaves and enjoy!
Tips: To make it more of a salad you can layer the mozzarella and tomatoes on a bed of fresh arugula or spinach. You can also drizzle olive oil over the salad or add olives for additional flavor.
Today we have a delicious summer recipe for you: grilled eggplant. This dish is super simple to prepare and perfect for sharing with friends.
Cut the eggplants in half, score the flesh, and then cook on the grill or in the oven until the eggplant is nice and soft. While the eggplant is cooking, take yogurt (according to your plan) and season with salt and pepper and any other spices (cumin, red pepper flakes etc.). Remove the eggplant from the grill and serve with the yogurt and fresh herbs (mint, parsley etc.). This recipe also works great with other vegetables such as zucchini and bell peppers.
Tip: Sprinkle the eggplant with salt and allow to sit on a paper towel for 10-15 minutes. This removes some of the water and allows for faster cooking.
This delicious salad is perfect as a light lunch or dinner! Give it a try and let us know what you think.
Preparation time 16 minutes
Ingredients: 4 – 5 Tbsp. of goat’s cream cheese 1 small bunch of chives 1 shallot 1 Tbsp. of hazelnuts 2 Tbsp. of pomegranate seeds 3 Tbsp. of olive oil 1 Tbsp. of white wine vinegar 1 tsp Dijon mustard, coarse-grained Cress according to taste 2 handfuls of wild herbs
Preparation: In a small bowl, season goat’s cream cheese with sea salt and pepper and shape into praline-sized balls. Place on a plate, cover and briefly put in the freezer to set. In the meantime, prepare the toppings by rinsing the chives under cold running water, dabbing dry with paper towel and cutting into fine rings. Peel and halve the shallot and cut into fine cubes. Mix both ingredients together and set aside as a topping. Briefly toast hazelnuts in a pan all around, without adding fat, over medium heat. Then chop finely and set aside as another topping. Remove goat’s cream cheese balls from the freezer and roll each in a topping, creating a colorful variety. Then put in the fridge. Mix a dressing of olive oil, white wine vinegar, Dijon mustard and cress, and season with sea salt and pepper. In a large bowl, mix wild herbs with the dressing. Arrange equally in 2 bowls, or in deep plates, and arrange goat’s cream cheese pralines and pomegranate seeds on top. Enjoy!
This sweet and savory salad is easy to put together and delicious!
Ingredients: 1 baby pineapple 1 red chili pepper 1 garlic clove 4 tbsp. of olive oil 6 shrimps 1 tbsp. balsamic vinegar 1 tsp. Dijon mustard, coarse-grained 1 handful of lettuce, ready for use
Preparation: Remove the skin of hte pineapple, remove the dark spots and cut into bite-sized pieces. Rinse chili pepper under cold running water, cut in half, remove ends and core and chop finely. Peel and crush the garlic clove and place in a bowl with the chili, half of the olive oil and the shrimp to marinate. Season with sea salt and pepper, let marinate briefly. Heat a medium frying pan over high heat without adding any fat and briefly fry the shrimp in it on both sides until golden brown. Make a dressing from remaining olive oil, balsamic vinegar and Dijon mustard. Season with sea salt and pepper. Finally, add pineapple to shrimp, mix in and fry briefly. Then let cool. Marinate the lettuce with dressing in a large bowl, mix in pineapple and shrimp, and enjoy!
This delicious and vibrant smoothie is perfect for a hot summer day.
Ingredients: 2 handfuls of strawberries, ready for use 1 piece of ginger the size of the tip of a thumb, grated 3 sprigs of mint, plucked 3/4 cup (200 ml) beetroot juice 1/2 cup (100 ml) coconut water 5 ice cubes
Preparation: Place all ingredients except the ice cubes one after another in a blender and puree to a fine smoothie. Add ice cubes and mix until they dissolve. Spread smoothie on highball glasses and enjoy immediately.
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