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.

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!

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.

Tip Tuesday

Are you a fan of having a sauce with a dish or meal? Well we have you covered. Read below to learn about a simple way to make sauces that you can add to meals while on your Metabolic Balance plan.

One easy way to make a delicious sauce is to use a portion of the vegetable serving of your dish. Vegetables such as cauliflower, carrots, or broccoli are great options! Simply cook the vegetables until tender and then blend with some vegetable stock until smooth. Season to taste with herbs and spices. The sauce in the picture below was made with broccoli!

Vegetables with Cheese Sauce

This combination of vegetables and cheese is a perfect spring or summer dish to enjoy!

Ingredients:
1 serving of goat cheese (or a cheese according to your plan)
1 serving of vegetables
3/4 cup (150 ml) vegetable broth
1 serving of fresh fruit (apples or pears work well)
Turmeric
1 pinch of black sesame seeds
Salt and Pepper
Fresh herbs 

Preparation:
Wash the vegetables and cut into fine strips. In a saucepan, add the vegetables, vegetable broth, turmeric, salt and pepper, and simmer. Cut the fruit into small pieces, add to the vegetables and bring the mixture to a boil. Finally, crush the goat cheese with a fork, add to the vegetables and fruit, mix and season with fresh chopped herbs and sesame seeds.
Enjoy!

Exotic Vegetable Stir Fry

This vegetable stir fry is a perfect dish for spring and is suitable for phase 2 with oil.

Ingredients:
1 serving vegetables (we like cauliflower and carrots)
1 serving yogurt
1 serving chopped fruit
1 TBsp freshly chopped chives
cumin
turmeric
coriander
pepper
cinnamon
salt
coconut oil for frying

Preparation:
Clean the cauliflower and cut into florets. Peel carrots and cut them into fine strips. Cook the cauliflower in a little salted water with turmeric for about 7 minutes, then remove and drain. Heat the coconut oil in a pan, fry the cauliflower and carrots, and keep warm. Add the cumin, coriander, pepper and cinnamon to the frying oil and add the chopped fruit. Let the mixture cool down briefly, stir in the yogurt, and season to taste. Sprinkle with chives and enjoy!

Eggplant Au Gratin

As promised yesterday, here’s a great eggplant dish for you: eggplant with cheese. In North America you have seen it in many restaurants Eggplant Parmigiana. Different cheeses may be used for this recipe – try it with one of your selected cheeses!

Ingredients:
1 serving of (pecorino) cheese
1 serving of eggplant (by itself or mixed with other vegetables from your plan)
1 tsp balsamic vinegar
Spices: chili, salt, pepper, curry, cumin

Preparation:
Cut the vegetables into equally sized cubes and mix them with the balsamic vinegar and the spices in an ovenproof dish. Place in the oven at 390°F (200°C) for 15 minutes. Meanwhile grate the cheese and sprinkle it over the vegetables – bake with cheese for the last 5 minutes. Enjoy!

MB 03-06 - Aubergine-Rezept

Asian Sprout-Leek Salad

Ingredients:
1 serving of bean sprouts
1 serving of leek
Spices: curry, salt, pepper
balsamic vinegar

Preparation:
Wash the bean sprouts. Clean the leek and remove the outer layer before slicing into fine rings. Heat a pan with a little water and sauté the bean sprouts and leek rings briefly. Season with curry powder, salt, pepper and vinegar, let it cool down and arrange it on a plate. Serve with crispy rye or wholegrain sourdough rye bread if you’d like and enjoy!

MB 03-03 - Lauch

Shiitake Mushroom Salad

Delicious salads are an essential part of all Metabolic Balance nutrition plans. Have you ever enjoyed a warm salad? How about this Asian inspired green cabbage salad with shiitake mushrooms? (This recipe is suitable from phase 2)

Ingredients for 1 portion:
1 serving shiitake mushrooms
1 serving vegetables (e.g., green cabbage, bell pepper)
1 clove of garlic
Spices: salt, pepper, tamari (wheat free soy sauce), apple cider vinegar, your choice of fresh herbs

Preparation:
Remove the stalk from the white cabbage and cut the cabbage into pieces. Halve the bell pepper, remove seeds and cut into strips. Clean the mushrooms with damp kitchen towel and slice. Peel the garlic and finely chop.
If in phase 2 w/o oil, heat 3 tablespoons of vegetable broth in non-stick wok. (When you are allowed to add oil you could use 3 coconut oil or ghee.) Add cabbage and sauté for 3-4 mins. Add bell pepper, shiitake mushrooms and garlic. Brown everything gently.

Salad Dressing: mix salt, pepper, apple cider vinegar, tamari and fresh herbs for the dressing and add pepper to taste. Add your dressing to the vegetables and enjoy while still warm. Enjoy your meal!

MB 02-19 - Pilze

Radicchio-Tofu-Pasta

This recipe for a yummy Radicchio-Tofu-Pasta (suitable for phase 3) – it’s delicious and a very easy recipe.

Ingredients for 1 serving:
1 portion smoked tofu
1 portion radicchio
1 portion rye pasta
1 tsp. diced shallot
1 tbsp. olive oil
1 garlic clove
some coconut milk
50 ml vegetable stock
Spices: salt, ground pepper, garlic, 1 tbsp. chopped parsley

Preparation:
Cut the tofu into small cubes and sauté. Clean and wash the radicchio and cut into finger-thick stripes. Cook rye pasta until al dente (follow package description). Finely chop garlic or press through garlic press. Fry the diced shallots in oil, add the garlic and radicchio strips and steam briefly. Deglaze with coconut milk and vegetable stock. Add the tofu, rye pasta and parsley and mix. Season with salt and pepper and garnish with a sprig of parsley. 

MB 02-11 - Radicchio