Sanna’s Health Bites

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Halloumi and aubergine curry July 12, 2010

Here is another recipe for Metabolic Balance diet users.  It’s been taken from The Holford Low GL Diet Cookbook by Patrick Holford and Fiona McDonald-Joyce.  As usual, do adjust the quantities to your fit your personalised plan!

2 portions
1 heaped tsp medium-strength curry powder
2 x your allowance of halloumi cheese (you can use this, if you have goat’s or sheep’s cheese on your plan)
1 tsp of coconut oil
2 cloves of garlic, crushed
2 x your allowance of aubergine, cubed into pieces about 1 cm square

Sprinkle the curry powder over the halloumi cubes and stir them to coat well
Heat the oil in a large frying pan and cook the garlic for 30 sconds before adding the halloumi pieces. Cook fora a couple of minutes.
Add the aubergine to the pan and continue sauteing the curry for another 8 minutes or so, until the aubergine softens and colours, stirring from time to time to cook the halloumi cubes on all sides.

 

Metabolic Balance recipe – Broccoli & leek soup with goat’s cheese June 28, 2010

I know soups are not necessarily the most fitting thing on a swelteringly hot day like today, but I think this one is great, and you could always save it up for a colder day!

You will need:
broccoli and leeks up to your vegetable allowance
4-5 fl oz of vegetable stock (start with less, and add if you want the soup to be thinner)
salt and freshly ground pepper
pinch of curry powder
1 portion of goat’s cheese
olive oil for cooking (if in phase 3)

Cut broccoli into florets and the leek into thin rings.  Saute broccoli in a saucepan until al dente, remove 1 or 2 florets and set aside.  Add the leeks into the rest of the broccoli, saute until cooked, for around 8 minutes.  Add some stock and puree the broccoli and leeks.  Season and add the broccoli set aside earlier.  Dice the cheese, fold into the soup and allow it to melt into the soup for a few minutes before serving.

 

Recipe – Lamb Kebabs June 22, 2010

This recipe is a nice way to make lamb mince a little tastier, and would also be great barbecued.

Serves 1
130g or your allowance of lean lamb mince
1 tsp of dried thyme (or you can use fresh thyme too!)
1/2 tsp of dried cumin
1/2 tsp of ground chilli or chilli flakes
salt and freshly gound pepper

Mix all the spices into the lamb mince.  You can either divide the mixture into two and make two burger patties, or shape the meat around barbecue skewers.  Either grill or fry until cooked through.

Serve with spinach, avocado and green olive salad up to your vegetable allowance.  Or if you fancy burger and chips, cut peeled parsnips into chip shape, sprinkle with some olive oil and roast at 180 degrees for around 25-30 minutes until crisp on the outside and soft on the inside.

 

Metabolic Balance Diet Recipe – Red Lentil Dahl June 21, 2010

Here’s a slightly different type of recipe that most people on the Metabolic Balance diet should be able to adapt to their food list.

You can double or triple the quanties to make a larger batch.

85g or your allowance of red lentils
1/2 onion, finely chopped
2-3 tsp of mild or medium curry powder, according to taste
1 clove of garlic, crushed
Cauliflower (so that together with the onion they make up your vegetable allowance)
Vegetable stock made with organic vegetable bouillon powder

First heat up the spices on dry frying pan to release the flavours.  Then add some coconut or olive oil and fry the onions and garlic.  Cut the cauliflower to small floret, leaving the hard stems out as much as you can.  Add the lentils into the onions and coat in oil and spices.  Then add the cauliflower and vegetable stock, covering the lentil and cauliflower mixture.  Simmer on low heat with the lid on, and keep adding vegetable stock if the mixture is starting to dry up.  Keep simmering until the cauliflower florets are soft and the lentils have softened – this should take around 20 minutes.

Serve and enjoy!

 

Metabolic Balance recipe – Wild Rice Risotto June 16, 2010

Not everyone will have wild rice on their Metabolic Balance plans, but for those of you who do, here is a lovely recipe for a mushroom risotto!

30 grms or allowance of Wild rice
50 grms or allowance of Oyster Mushrooms
130 grms or allowance of vegetable mushrooms
1 tbs onions
1-2 cloves garlic
Crushed spices i.e coriander; cumin; ginger
Fresh herbs for garnish i.e. coriander/parsley/cilantro
1 tsp Marigold stock mixed ½ cup of water

Slice of rye bread

1.    Cook wild rice for 30 mins or according to packet.
2.    Steam or light fry crushed spices followed by onions until tender.
3.    Add garden mushrooms followed by oyster mushrooms
4.    Add stock followed by cooked rice and cook for a further 3 mins.
5.    Serve with garnish

 

Metabolic Balance Diet recipes

I thought it would be a great idea to start collating some recipe and meal ideas for the Metabolic Balance diet followers.  I hope you find some inspiration here!

Prawn salad

The quantities would vary slightly according to your personal details, and you may not have all of the items listed on your personal plan, but for those of you who are wondering what sorts of meals you might be having on the plan I hope this gives you some inspiration and ideas!

Serves 1

Salad base
90g of baby spinach leaves
20g of cucumber, cubed into small pieces
20g of green olives

On the top
130g of cooked prawns
2 tbsp of extra virgin olive oil
1 tbsp of grated ginger
1 clove of crushed garlic
1/2-1 finely chopped red chilli (according to taste!)
Dash of fish sauce

Mix the oil, ginger, garlic, chilli and fish sauce in a bowl. Add the prawns and coat them in the marinade.

Assemble the salad in the meantime, and add the prawns together with the marinade on top. Enjoy!

 

 
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