If you decide to be inspired by the following combinations, please remember to only have one protein. Also, we suggest making a Chickpea flour pizza crust and then adding the toppings (Chickpea flour crust will be your protein.)
NOTE: These recipes in the infographic are not metabolic balance recipes. This is inspiration for you to play with during your holiday. If you are unsure about a combination, please ask your coach.
Also, please remember you can only use one protein on your pizzas so if you use the chickpea flour crust, that is the only protein you can use.
If you want to have a pizza feeling, you can take your rye bread and iron it flat or roll it flat using a rolling pin and then grilling it before adding the toppings and putting it in the oven.
If you use your rye bread this way, you can add the cheese on your plan to the pizza!
Dried mixed mushrooms
100 ml water
Sherry cooking wine
Apple cider vinegar
Kosher salt & white pepper
Tofu, cut into 1/2 inch cubes (only if not using shitake mushrooms)
Green onions chopped
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!
Place leeks and onions in large pot. Sauté for five minutes. Add seasoning and garlic. Add vegetable stock and the rest of the vegetables.
Bring the mixture to a boil and then simmer for 30 minutes. Place a cup of the mixture into a bowl and hand blend. Add the blended mixture back into the main pot and stir.
Serve warm with rye croutons.
Note: If you are past the strict phase, you can combine your rye bread allotment with your apple to make an apple crisp dessert.
Instructions for grilled avocado slices:
Instructions for grilled Avocado halves:
Instructions for Salsa:
Place all the ingredients in a bowl and mix with a hand blender. Pulse a few times to add a juice to the salsa but avoid over mixing and making a sauce. Salsa is chunky so avoid over blending.
After you have mixed the ingredients, add seasoning to taste and then let it sit for a few hours so the flavours can combine.
NOTE: You can decide to add an egg or other protein to your avocado meal. We talked before about eggs in an avocado which makes a filling meal. This recipe would also work really well with Chickpea chips.
The original recipe calls for smoked eel. I’m not sure how readily available smoke eel is in your neighborhood you can order smoked eel online or use the alternate recipe I found on Immigrant’s table, where she added mushrooms to the soup.
Cut Belgian Endive into fine strips.
If you want, you can substitute endive for Belgian endive. They are slightly different but will both work for this recipe.
3‐stage natural sourdough wholemeal bread
Ingredients for 1 loaf of bread 1 kg or 2 x 500 g:
Mix 300 g (10.5 oz) whole rye grain with 2 tablespoons inoculated sourdough,
some salt, 1 teaspoon agave syrup, and 300 ml (10 fl oz) lukewarm water. Leave to
rest for about 5 hours.
Add the remaining 100 g (3.5 oz) wholemeal rye grain, and then add about 150 ml
(5.1 fl oz) lukewarm water and salt. Season to taste with the coriander and cumin.
Stir well. Leave to rest for about 15 hours, preferably overnight.
Remove 2 tablespoons of sourdough and place in a large screw‐top jar (like a
pickle jar). Put jar in the fridge (lasts about 12 days).
Add 300 g (10.5 oz) rye flour. If necessary, add 50 to 100 ml (1.7 to 3.4 fl oz)
lukewarm water and some salt. Leave to rest for about 5 hours.
Place flour for kneading in advance because you won´t be able to touch anything
once your fingers are sticky. You may need to use a knife repeatedly to scrape
the sticky dough off your fingers. Now form the bread: Use the remaining 100 g
(3.5 oz) rye flour (maybe a bit more) and gradually knead the bread so that it can
form into a nice loaf. This takes a long time, since the dough is very sticky on the
fingers. Then put the finished loaf in a well‐floured dough‐rising basket or bowl,
and once more leave it to rest for at least 2 hours.
Afterwards, put the loaf on a baking paper. Brush with water. Preheat oven
to 485º F (250º C) and at the same time put in the baking tray, placing a container
filled with water at the bottom. Firmly slide the loaf on the baking paper onto the
baking pan. Reduce heat to about 390º F (200º C) and let the bread bake for about
75 minutes. Test with a toothpick to see if the bread is done. Leave in the oven for
another 15 minutes. Both baking temperature and time depend on the oven and
therefore take some experience.
Note: Thank you Myra Nissen for providing us with photographs of Rye Bread. If you don’t feel like baking, you can order rye bread from The Fair Bakery in Indiana, 574-223-8957, email@example.com.
Cauliflower is a great substitute for rice. Here is a healthy vegetarian recipe using cauliflower rice for you to try this week.
Create cauliflower rice by doing the following:
Remove the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Saute in a pan until cooked. Add seasoning such as coriander and cumin seeds.
Next, fry tofu in a little bit of olive oil until brown.
Remove tofu and place eggplant into the pan with a little more olive oil. Fry eggplant tossing the pieces to avoid burning the eggplant. After approximately ten minutes, add back in the tofu, scallions and pepper.
Serve on a bed of Cauliflower rice with basil sprinkled on top.
NOTE: If you wish to have a sauce, add rice vinegar and some vegetable stock to the pan after you have removed the eggplant and tofu. You can blend into the mixture some eggplant to give it some thickness.
If you want your tofu to have some additional taste, marinate it. A simple marinade will use vinegar, oil and seasoning like ginger or garlic. If you decide to marinade the tofu, pat dry the tofu and then coat it with the marinade you have created. let is sit in the refrigerator from 15 minutes up to one day.
Summer is the perfect time to grill your food. Today we are sharing a recipe for grilled beets pureed with grilled beef (ground beef or any kind of dark meet you fancy.)