Tag: healthy

Educating Yourself About metabolic balance®, Your Body and Your Health

metabolic balance® wants you to educate yourself about what your body needs to be healthy.  Through

metabolic balance® coaching and the metabolic balance® rules, you will learn what it feels like to be hungry and what it means to be hungry and why hunger isn’t bad. During the four phases of metabolic balance®, you will learn how to eat what your body needs to stay healthy and how some cravings are important to follow. This learning process never ends for you or for your coach.

metabolic balance® coaches in the United States have the opportunity to continuously learn about nutrition and the science behind metabolic balance® so they can provide you with up to date studies and advances in nutritional science.   Much of the metabolic balance® coaching program is available online for coaches to learn through webinars and online chats.
If you would like to educate yourself about metabolic balance, we have a book on Amazon that you can read or you can reach out and talk with a metabolic balance coach. If you are in the San Francisco area, our reception/lecture in October is an excellent time to dive in and discuss metabolic balance with our US coaches, executive staff and with other people who have gone through the program.  The reception is by reservation and tickets are available through Eventbrite.

Zucchini Boats with Mozzarella Cheese

Inspired by this recipe on My Gourmet Connection

Ingredients:

  • Zucchini
  • Sweet Onions
  • Garlic
  • Rye Breadcrumbs
  • Shredded Mozzarella Cheese
  • Black Pepper
  • olive oil

Instructions:

  • Trim off the ends of your zucchini and split them in half and scoop out the insides. don’t scoop too deep or you will have a sinking boat.  Remember that you have to weigh all your vegetables together to create your serving size.  (If you want to add bulk to your meal, think about adding some leafy vegetable like spinach to the filling.)
  • Put your zucchini on a baking pan in a 375 degrees F oven.  Let the zucchini bake until softened.
  • Saute the onions in olive oil until opaque.  Add the zucchini pulp (spinach if you decided to add bulk) to the onions and season with garlic and pepper.  Stir in the breadcrumbs.
  • Fill the zucchini boats with the filling and sprinkle cheese on top of the filling. you can also mix the cheese into the filling if you prefer.
  • Place the boats into the oven and bake until the cheese is melted.
  • Serve.  If you make additional servings, freeze them for a lunch meal but make sure you are measuring accurately for each serving.

Note:  Please remember that you have used your bread with the crumbs and your protein with the cheese.  You have only your fruit remaining.

Note: If you are in the strict phase, skip the oil.

photo of zucchini in a container is by Alice Henneman