Slice tomatoes and sprinkle salt and pepper on top.
Mix feta cheese rosemary garlic and rye bread crumbs together and sprinkle on top of the tomatoes. in a warm oven grill the tomatoes for 15 minutes or until the cheese is soft/melted.
Watermelon and Feta Stacked
Mild green chili
wash the chilli and clean out the seeds. cut the same amount of chilli slices to fit on top of your watermelon cubes (one slice per cube.)
Make a vinaigrette with the salt, pepper and oil.
Take the watermelon cube, add cheese on top, place the chilli on top of the cheese and sprinkle with a little bit of vinaigrette.
Serve with rye crisps.
NOTE: If you decide to make these two recipes together, please split your feta portion between the two. Also, if you do not have watermelon on your plan, this will be a treat meal. If you use bread crumbs for the tomatoes, please count them towards your bread portion.
I found a round eggplant this weekend and asked the vegetable handler what I should do with it. She responded, “Stuff it.”
I took the eggplant home and stuffed it.
Here are the ingredients for the stuffings I made.
Seasoning – salt, pepper, koriander (the green leafy version)
Fresh Basil leaves
Small mushrooms (whatever variety is not considered a protein)
Cheese -whatever one you have on your plan. If you do not have cheese, go for the mushrooms that are considered a protein. If you don’t know ask your metabolic balance coach.
If you have a round eggplant like mine, you will slice the bottom so that the eggplant will not roll around but not too deep so that the filling falls out – Think carrot slice thin. Next, you will slice off the top low enough so that it forms a lid.
When you slice off the top, you will see the white part of the eggplant. Do not nibble on this. Raw eggplant is not so appetising. Set the cap aside and scoop out the inside of the eggplant like you would a pumpkin.
The meat of an eggplant is much firmer than a pumpkin so you will need to be patient and use a melon scooper or your knife in a strategic way. A spoon does not work well and your fingers would do an even worse job.
Once you have gutted your eggplant, take the white meat and boil it until soft and then set it aside.
Dice your onions, zucchini and mushrooms and then saute them with olive oil. Add garlic and seasoning to the vegetables and toss in your boiled eggplant pieces.
Once your vegetables are cooked but still firm, place them in a bowl and set them aside.
Grab your eggplant bowl and rub a bit of olive oil on the inside. Sprinkle the basil into the bowl and then start layering your vegetables and the cheese.
Once you have filled up your eggplant bowl, place the bowl into the oven and cook for about 30 minutes. The longer you cook the eggplant the thinner your bowl will become (eggplant is a very watery vegetable when baked and that water will pool around the eggplant.)
When the eggplant is cooked (meat is soft), remove the eggplant from the oven and serve.
Note: You can add rye breadcrumbs to the mixture to make it heartier. If you don’t want to use cheese you can substitute a meat. We used ground beef for one of the fillings instead of cheese and my family really liked that. (maybe you can stuff your eggplant with both stuffings and then just cut it down the middle.
This weekend I found Jerusalem Artichokes in my vegetable aisle and decided to make the following soup in my slow cooker.
dried herbs (Italian mix)
I peeled the Jerusalem artichokes with a knife. I tried peeling them with a potato peeler but there are too many little knobs in this vegetable and I seemed to be peeling forever so I switched to a paring knife. You could wash the Jerusalem artichokes and leave the skins on but I was already being adventuresome with a new vegetable and there was no need to go overboard.
I threw the Jerusalem artichokes,onions,dried herbs & vegetable broth into my slow cooker and then set it on low to cook for five hours. It looked really sad in the pot with all those little Jerusalem artichokes floating in the water. They are very light and slice like an apple. When I peered into the pot, it looked like there was not enough items in my crockpot but hang tight, when you attack it with your hand blender, it will look like this:
To make a full meal of it, I took crab meat and chopped it up and threw it into the soup and let it cook until the crab meat warmed.
Note: I’m the only one in my family who ate this soup. It has a funky taste like artichokes so if you like artichokes, you will like this soup. Someone wrote online that it has a nutty flavour. I didn’t find the soup nutty. In the future, I would combine the artichokes with carrots or another sweeter vegetable so that it balanced out the taste a bit. I also think I would add cheese instead of crab meat but the crab meat was ok.
Ideally, I would take this soup, add a cheese cap that gets crusty like with an onion soup and then throw on some rye croutons or, maybe eat it with some chickpea crackers and tomatoes.
Here is the soup in a bowl with the crab meat:
If you would like to share a recipe you are trying, please let me know. We will be sharing metabolic balancer recipes on our livecleanmb.com blog. You can share the recipe in a blog post like I just wrote above with photos and everything or you can just send me the recipe and I will post it online. All the recipes on Livecleanmb will not be reviewed by the coaches or metabolic balance so you will try them at your own risk! If, we post a recipe over there and you feel you can make it better, please leave a comment on the blog post so we know all the cool things we can do with the recipe.
Len is hosting another dietbet game. We will be hosting a 30 days challenge on the LiveClean MB group for those who are not up for betting on their weight loss. I have to still weigh myself to see if I win. Scary. I’m rebalancing and I’m a girl so my weight fluctuates with my mood and I’m so close! I will let you know on Livecleanmb how I do!
Vegetable serving of diced onion, minced cauliflower, chopped bell peppers and diced tomatoes
Vegetable stock (to cover ingredients)
Cloves garlic, crushed
Sea salt and freshly ground black pepper
Cook the onion and the garlic for 1 minute in a pan with a bit of vegetable broth.
Add the beef and cook until the meat is browned.
Place the beef and onion mixture in the slow cooker.
Add the remaining ingredients and season to taste. Only used dried seasoning which can handle the long cooking time. Save fresh seasoning to add right before serving.
Stir and make sure all ingredients are covered by water. Do not add too much vegetable broth. If you want a thinner soup, you can add more broth before serving.
Cover and cook on low for 6 to 8 hours.
It is easy to place the ingredients into a slow cooker so you can have a warm homemade soup for lunch. I use a special container created by Alfi that is a bit wider at the mouth so that I can easily clean it but don’t need to use a spoon, I can just sip my soup as long as it isn’t too bulky. (works great with our carrot soup recipes. Don’t forget that you can add Rye croutons or a piece of rye bread to this meal and a piece of fruit. All will fit nicely into your lunch bag/tote.
If you are having issues with not feeling full, eat more soups. Soup helps you feel satiated longer. We will talk about that tomorrow. How to feel like you ate a meal and what to do when you don’t (You still want to eat but already ate.)
I’m so curious if this tastes good. I have not tried this recipe. I just saw it on my search for metabolic balance friendly recipes. We put apples in our stuffing which fills our turkeys so why not stuff an apple with ground turkey? Do not use your Thanksgiving Turkey unless you froze the leftovers. Ingredients:
1 small onion, finely chopped
1 rib celery, finely chopped
1 serving ground Turkey
4 fresh sage leaves, minced
Kosher salt & freshly ground black pepper
Cook ground turkey and remove from the pan.
Saute the onions and the celery in the turkey fat.
Add turkey back into the pan with the sage and other seasonings.
Strain the mixture to remove excess fat.
Take the apples and remove the core using an apple corer or knife.
Spoon the stuffing into the hole created.
Sprinkle butter or a flavoured olive oil over the apple. (only if you are not in the strict phase otherwise to not add fat.)
Place the apples in the oven and back until the apple is soft and then serve with your remaining vegetable allotment. (you will not use that much onions and celery.)
Sauté the chilli with the shrimp until the shrimps are cooked.
Puree the celery in the broth to thicken.
Place the celery/broth mixture in a plate and place the shrimp on top adding the sage leaves as a dressing.
NOTE: The recipe has coconut milk so avoid using it until you are in phase IV or want to eat it as a treat meal. I kept the ingredients amounts set by metabolic profil sport but you must check with your plan for the appropriate amounts.
For this recipe you can use canned chickpeas or dried chickpeas that you have soaked overnight.When you are ready to make the recipe, pat the chickpeas dry and remove any loose skin.
Place the chickpeas in a bowl, add a bit of olive oil and then mix until the chickpeas are covered with oil.Combine the seasonings together in a bowl and then add to the chickpeas mixing them together with your hand or a spoon.Once the chickpeas are covered with oil and seasoning, pour the chickpeas onto a baking sheet lined with baking paper.
Bake for 25 minutes, stirring the chickpeas occasionally to make sure they don’t burn.
Once your chickpeas are done, you can use the chickpeas as a protein for a salad or with some Zucchini pasta.Just remember to measure out your portion size and store the rest to use another day.Also, if you use the chickpeas, you can’t add another protein to the meal.
NOTE: A few roasted chickpeas will also work great in your bag when you need a way to get your protein bite in at the start of a meal but don’t carry them around if you are trying to break a snacking habit. No eating between meals please that is one of the metabolic balance rules!