Mozzarella Calabrese

There are alternatives to tomatoes. Mozzarella Calabrese also tastes wonderful with fresh spinach!

MB 09-02-2019
Ingredients:
1 serving vegetables (spinach, 1 tomato)
1 serving mozzarella
Spices: sea salt, freshly ground black pepper, nutmeg, garlic (1 clove),
1 serving whole grain rye bread

Preparation:
Wash, clean and coarsely chop the spinach; then fry (with oil or a little water depending on the phase you are following).  Wash the tomato, remove the stalk, cut into cubes and add to the spinach. Peel the garlic and chop finely. Season with salt, pepper, nutmeg and garlic. Cut the mozzarella into small pieces, put aside some of it (protein “appetizer”) and add the rest to the mixture. Serve exclusively with roasted whole grain rye bread.

Tip: Mozzarella can be replaced by cream cheese. Vegetables can be exchanged to any suggestions in your plan.

Enjoy your meal!

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!

Creamy & Fruity: Avocado-Mango-Feta-Delight

This avocado mango feta combination is a real culinary delight!

MB 08-14-2019

Ingredients:
1 serving sheep’s feta cheese
1 serving vegetables (1/2 avocado, field salad, 2 cocktail tomatoes, 1 tsp. diced shallot)
1 portion mango
Spices: 1/2 red chili pepper, pepper from the mill, sea salt, 1 TBsp. olive oil, apple vinegar,
Herbs: 1 TBsp. chopped parsley or coriander

Preparation:
Clean, wash and drain the salad. Cut the cheese, avocado and mango into small cubes.
Wash and quarter tomatoes. Wash the chili pepper, remove the seeds and chop finely.
Mix parsley, shallot, chili, vinegar, salt, pepper and oil to a salad dressing. Put some cheese aside and for your protein appetizer. Mix all other ingredients with the dressing. Enjoy your meal!

Tasty Vegetarian – Yummy Veggie-Tofu Wok

We love vegetables from the wok! Yummy vegetarian tofu wok.

MB 07-31-2019
Ingredients: 1 serving tofu
1 serving vegetables from your plan (e.g., princess beans, bell pepper, 1 tsp. diced red onion)

Spices: tamari soy sauce, ginger, garlic, lemon grass, chili, vegetable stock, turmeric, sea salt, black pepper, coconut milk, coconut oil,

Preparation: peel the garlic and ginger and chop finely. Chop thick parts of lemon grass and the chili finely. Mix tamari, garlic, ginger, chili, lemon grass, turmeric, salt, freshly ground pepper and coconut oil into a marinade. Cut the tofu into small cubes and marinate overnight.

Wash and clean vegetables and briefly blanch beans in salted water. Cut the bell pepper into stripes. Sauté the tofu, add the onion cubes and steam. Fry bell peppers briefly, then add the beans and deglaze with coconut milk. Bring all to the boil and season to taste.

 

Detox Mushroom Soup -metabolic balance Monday Recipe

Ingredients
Dried mixed mushrooms
100 ml water
Sherry cooking wine
Apple cider vinegar
Kosher salt & white pepper
Grated ginger
Tofu, cut into 1/2 inch cubes (only if not using shitake mushrooms)
Green onions chopped

Instructions

  • let the dried mushrooms sit in boiling water for an hour.
  • Combine all ingredients and heat for 10 minutes.
  • Serve Warm.

 

Note:  This week on December 1, 2016 we are starting our advents calendar blog posting so for 24 days, you will be getting a short post from us sharing tips and recipes and reminders of or year of blogging.

Remember, Christmas is a month away!

Thanksgiving Salad – metabolic balance Monday Recipe

Cranberries!  I know you are used to eating them in bread or as a sweet side dish but have you tried putting fresh cranberries in a salad?  Here is your chance to try a European salad using fresh cranberries for your Thanksgiving spread.   We are putting amounts down today but we suggest you follow the amounts in your plan to stay on track.

Ingredients:

  • 100g Fresh Cranberries
  • persimmon
  • 4 Tbsp Walnuts
  • 3 Tbsp Olive oil
  • 4 Tbsp Balsamico vinegar
  • 1 Tsp Sharp mustard
  • Salt, pepper, honey (Honey is optional and used to balance out the mustard)
  • 150g Salad (try using loose leaf or romaine)
  • 2 Shallots (can substitute a red onion)

 

Instructions:

  • Wash and dry your cranberries. Pick out any that are mushy.  Because fresh cranberries are very tart, cut the cranberries into quarters or blend them quickly with a hand blender to make the pieces smaller. By leaving the cranberry raw, you save many of the nutritional benefits lost during cooking/baking.
  • Dice up the shallots/onions and set aside.
  • Warm your walnuts in a dry pan (no oil) so that the flavor is enhanced.
  • Mix together the vinegar, olive oil and mustard to create your dressing.  Add honey if needed (optional ingredient.)
  • Let the shallots and cranberries soak in the dressing while you prepare the salad and persimmon.
  • Clean the salad and the persimmon.
  • Slice the persimmon into thin pieces.
  • Place the salad on a plate, add the persimmon pieces.
  • Add the soaked shallots and cranberries.
  • Drizzle dressing over the entire salad.
  • Add rye croutons if desired.

Note:

  •  Your protein for this meal is the walnuts.  If you would like a different type of protein, remove the nuts.
  • This meal contains two fruits.  If you are in the strict phase of metabolic balance, remove the persimmon or the cranberries.
  • We usually do not give you amounts but because the meal uses cranberries which are tart, I wanted to give you an idea of how many cranberries to use.
  • Honey. metabolic balance avoids sugar.  This is used only to balance out the ingredients in the dressing. You are welcome to leave out the mustard and honey and use just oil and vinegar.

 

How to cut a persimmon:

 

 

 

Roasted Tomato Squashetti – metabolic balance Monday Recipe

Over the weekend, we found a video of a vegan cooking challenge and one of the recipes was metabolic balance plan friendly so we decided to share it and omit the ingredients that would throw you off plan.

Ingredients:

  • Butternut squash
  • Mushrooms
  • Olive oil
  • Fresh basil
  • Cherry tomatoes
  • Plum tomatoes
  • garlic

Instructions:

Place all the tomatoes and garlic on a roasting tray and drizzle a bit of olive oil over the pan Add salt and pepper and mix ingredients until covered with oil and seasoning.  Roast for approximately 30 minutes.

Remove the tomatoes from the oven and place half of the tomatoes into a bowl (without the garlic just tomatoes.) Blend.  Add porcini mushrooms and basil.  Blend ingredients until smooth.

Peel a butternut squash and split/slice it in the middle.  Remove seeds.  Cut halves into half and place the sections on a spiraliser.  Saute the “noodles” in a pan with a bit of olive oil.   Add the tomato sauce and mix until the noodles are softened.

Place the noodle mixture on a plate and add remaining tomatoes.  Add rye croutons if desired.

Note:  There is no protein in this meal. If you would like, you may add a nut, a meat or a favourite cheese from your plan.  Or, if you want to be very European, have a cheese with your fruit for dessert and skip the protein in the main meal.

The inspiration recipe can be found here.

PS.  Spiralizers look like this. If you do not have one, use a food processor or julienne peeler.

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