Re-Grow Vegetables from Scratch

A cornerstone of the Metabolic Balance program is eating lots of fresh fruits and vegetables! One way to ensure you always have fresh and high quality produce around is by growing them yourself. For many vegetables such as iceberg lettuce, spring onions, and celery you simply need the leftover scraps and a jar of water.

Check out the links below for easy guides on how to get started!

39 Vegetables, Fruits, and Herbs to Regrow from Scraps | Empress ...

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

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.


Spinach is simple yet versatile vegetable packed full of nutrients. It is rich in vitamins A and C and folic acid and contains potassium, calcium, phosphorus, magnesium and iron. In addition, it is an excellent anti-inflammatory and anti-cancer food, is associated with preventing macular degeneration, regulating blood pressure, and strengthening muscles.

The possibilities with spinach are endless. You can add it to a smoothie or use it in a soup, salad, or stew. What is your favorite way of adding greens to your diet?

Photo: 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!


If you like it spicy, then there is no way of avoiding chilies!

Worldwide there are hundreds of different varieties that vary in degrees of spiciness. Some are dried or processed into powder, while others are used fresh. Chilies contain capsaicin which is the chemical compound that makes them spicy and is usually found in the seeds and white piths. The higher the capsaicin content in the chili, the hotter it is. Most often the spiciness of a chili is measured on the Scoville scale which ranges from 0 to 16 million. A bell pepper has a value of 0 while a habanero ranges between 100,000-350,000.

While not only flavorful and delicious, chilies are also very healthy. Among other things, they strengthen the immune system, keep the circulation going, contain vitamins B1, B6 and minerals including potassium, calcium, magnesium, phosphorus and zinc.

Regardless of how spicy you like your food, a little bit of chili can go a long way!

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.

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!

Eat the Rainbow

Food just like life is vibrant and colorful! From fresh bright green peas to earthy jicama, foods comes in all colors. For a healthy diet it is important to try to eat a variety of foods and challenging yourself to eat fruits, vegetables, and ingredients of different colors can do just that! This automatically ensures that you eat a valuable mix of fruits, vegetables, proteins and fats. Also try experimenting with new spices which can help round off a “healthy diet”. This way you supply our body with all the important vitamins, secondary plant substances, mineral nutrients, micro- and macronutrients it needs to thrive.

If you are looking to incorporate new foods check out this helpful guide from the American Heart Association:

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.

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

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.