Mushrooms are a type of fungi found in many different varieties all across the globe. From earthy shitake mushrooms to delicate oyster mushrooms, there is a variety for almost every type of dish. Mushrooms are packed full of micronutrients including copper, potassium, and phosphorus. On the Metabolic Balance mushrooms can be a protein or a vegetable depending on the type of mushroom. Oyster and shiitake mushrooms are considered a protein. They can be used fresh or dried and are delicious in soups, stir fries and salads. All other types of mushrooms are vegetables and can therefore be mixed and combined with another type of protein.
This stir-fry is easy to make and packed full of flavor and nutrients!
1 serving of vegetables (red cabbage and onion)
1 serving of tofu
1 Tbsp. of soy sauce
Salt and pepper
Peel the onion and cut into rings. Clean the red cabbage and then cut into strips. Press the tofu for 30 minutes and then cut into cubes. Heat a wok or large pan over medium heat. Cook the tofu briefly until brown in color and then remove from the pan. Sauté the onion in the wok and then add the red cabbage and cook for 2 minutes. Add some water and soy sauce and simmer for 5-10 minutes. Add the tofu and season with salt, pepper, chili and curry powder. Enjoy!
Today we have decadent and delicious recipe for you using cabbage and cheese! Give this recipe a try and let us know what you think!
1 serving of goat cheese (or cheese from your plan)
1 serving of vegetables (such as white cabbage, leeks, carrots)
1 pinch of turmeric
1 pinch of black sesame seeds
3/4 cup (150 mL) of vegetable stock
1 serving of fresh pineapple
Salt and pepper
Set a small portion of the cheese aside (protein bites). Wash and clean the vegetables and cut them into fine strips. Steam with vegetable stock in a pan and season to taste. Cut the pineapple into small pieces, add to vegetables and cook for 5-10 minutes. Mash the goat cheese with a fork, add to the vegetables, mix and add freshly chopped herbs. Enjoy!
Chickpeas are packed full of protein and pair perfectly with pasta. Give this delicious vegan and vegetarian recipe a try.
1 serving of dried chickpeas
1 serving of vegetables (tomatoes, celery, carrot, zucchini, kohlrabi, onion, celery)
Vegetable broth powder
Salt and pepper
1 clove of garlic
Wash the chickpeas and soak them overnight, then drain and then process them in a food processor. Wash the vegetables and peel the carrot, celery, zucchini and kohlrabi into thin strips with a peeler. Then put the remaining end pieces and the celery into the food processor. Peel and chop the onion and garlic. Wash the tomatoes and dice them. Saute the chickpea mixture, add the diced onion, garlic and vegetable mixture. Season with vegetable stock powder, salt and pepper and cook thoroughly. Add the diced tomatoes and herbs and continue cooking for 15 minutes. In the meantime, cook the vegetable noodles in salted water and finally pour the sauce over them. Enjoy it!
Pizza is a universal food that has been adapted many times and today we wanted to share the Metabolic Balance adaptation.
1 serving of vegetables (chard, bell peppers, etc.)
1 Tbsp. chopped onion
1 serving of egg
1 Tbsp. water
1 tsp. marjoram/oregano
1 tsp. chopped chives
Salt and pepper
Clean, wash and cut the vegetables into thin strips. Wash the tomato and cut it into small cubes. Whisk the eggs, water, marjoram, salt and chives well with a fork. Cook the onion in a pan then add the chard. After 2-3 minutes add the small cubes of tomatoes. Heat up another pan and distribute the whisked egg evenly in it. Fry the egg like a pancake at medium heat. After 2-3 minutes turn gently and cook on the other side. Place the egg “crust” on a plate and distribute the vegetables and any other toppings evenly over top. Enjoy!
Today we have a great recipe for pinto bean “meatballs”. These are packed full of protein and can be served with a salad or with pasta.
1 serving of pinto beans
1 serving of vegetables (parsnip, zucchini, cabbage turnip, red onion)
1 garlic clove
1 slice of crispbread
Soak the beans overnight, drain, add fresh water and then cook for 1 hour. Wash the vegetables, clean and grate 1/3 finely and cut the rest into strips to eat as a side. Sauté the onion cubes with garlic, add the grated vegetables and cook until soft. Finally add the herbs and then take off the heat to cool. Blend the crispbread into flour in a food processor. Drain the beans and save some broth, then puree the beans with some broth into a smooth consistency. Add the steamed vegetables and puree everything together. Season as needed and then depending on the consistency, add the crispbread flour until the mixture sticks together. Form small balls and then bake until crisp on the outside. Enjoy!
This recipe is a unique twist on stuffed zucchini but very delicious!
1 serving of yellow lentils
1 apple, diced
1 serving of vegetables (e.g. zucchini, leek, 1 teaspoon of onion cubes)
1 tablespoon of oil
1 tablespoon of chopped parsley
Salt and pepper
Take the zucchini and cut in half length wise. Then boil until al dente in salt water with caraway, drain and set aside to cool. Wash the apple, remove the seeds and dice into cubes. Sauté the apple and onion cubes in oil until translucent, season with cinnamon and deglaze with some vegetable broth. Let the apple sauce simmer for a few minutes and then puree using a blender. Wash the lentils, cook them for 10 minutes, then add the washed and cut leek. Cook for another 8 minutes and season with salt, pepper, nutmeg, vegetable broth, and some vinegar. Take the cooked zucchini and hollow out the center with a spoon, fill with the lentils and top with the apple sauce. Sprinkle the parsley over it and enjoy!
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.
This vegetable stir fry is a perfect dish for spring and is suitable for phase 2 with oil.
1 serving vegetables (we like cauliflower and carrots)
1 serving yogurt
1 serving chopped fruit
1 TBsp freshly chopped chives
coconut oil for frying
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!
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
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!