Serves 2

2 portions (approx 300g) of vegetables (I really like mushrooms and leeks with this with little bit of onion, but you could go more traditional with cauliflower for example)
2 chicken breasts (according to your protein weight)
2 tsp of turmeric
2 tsp of mild or medium curry powder
2 tsp of Garam Masala
1 tsp of ground cumin
1 tsp of ground ginger
1-2 cloves of garlic

If you are using cauliflower, par boil the florets and keep the water you boiled them in.

Heat the spices in a dry frying pan until fragrant (watch out that you don’t burn them!)

Add garlic and stir.  Add the vegetables and coat with spices.  Add some oil (if using), and pour in some stock to loosen up.  Cook covered for a few minutes until spices and liquid are well combined and the vegetables are coated with the resulting paste.  Add the diced chicken.  Cook until the chicken is cooked, stirring regularly.  You can add more liquid if you want more of a sauce.

Serve with some toasted rye bread to mop up the juices.

Anyway, here’s the bean salad recipe:

Serves 1

70g of chestnut mushrooms
50g of avocado
20g (or your remaining vegetable allowance) of cucumber, cubed into small cubes
170g or your tinned bean allowance (remember to double up the weight on your plan as it’s dried weight) of red kidney beans
olive oil
pureed lemongrass
chopped ginger

Heat up 1 tbsp of olive oil in the frying pan, add 1 tsp of lemongrass and 1 tbsp of ginger and sautee lightly.  Then add sliced mushrooms and saute until soft (sometimes adding 1-2 tablespoons of water can speed things up).  In the meantime, add the beans, cubed avocado and cubed cucumber into a serving bowl.  When mushrooms have softened, poor them together with any cooking juices into the serving bowl.  Mix well and serve.

If you want to create a salad dressing to add more taste, you can use a glug of olive oil, white wine vinegar (less than the amount of olive oil you are using) some lemongrass puree and ginger sticks and quickly puree with a stick blender.  Mix some into your salad for extra taste.

If you’d like to find out more about sustainable weight loss using Metabolic Balance programme, book in for your free initial consultation.

Metabolic Balance diet is very much about re-training both your metabolism and also your taste buds.  It helps you see that when you eat good quality nourishing food you will need less of it!  These changes don’t always happen overnight though, and as many of my clients have discovered, the first couple of days can be a little bit trickier.  It also takes a while for the old habits to change – after all, lot of our eating is habitual, rather than because we are hungry.  The long-term benefits make it worth while though – you will start appreciating the lovely rich tastes that simple good food has, you will know which foods work for you, and will have more energy, better digestion and find it easy to control your weight.

According to the creators of the Metabolic Balance plan, you don’t have to ‘starve, fast, or chastise yourself, nor will you have to reward yourself’ on this diet.  It’s more about trusting that the combination of your individual health information will form a base for a plan that will nourish your body while allowing you to still enjoy the food and stay slim at the same time.

If you’d like to find out more about what the Metabolic Balance diet is all about, book in for a free initial consultation to discuss your individual requirements.

One of the main problems of PCOS is a disordered insulin metabolism, which makes it easier to gain weight  and more difficult to lose it.  Other issues include hirsutism (increased facial hair) and sometimes poor skin condition.  The Metabolic Balance programme helps balance the biochemistry behind your metabolism, and specifically supports in normalising insulin levels.  It can therefore be a great help for many of these not so pleasant side effects of having PCOS.  So not only will you find it much easier to control your weight, but you could also get support for the excess facial hair and get a better looking skin and help in normalising your cycle.

If you suffer from PCOS and would like to improve your hormonal health, perhaps to conceive, or to feel better and lose weight, do get in touch with us and book in for a free initial Metabolic Balance consultation.

You will need:
Sweet potatoes, cut into chip shape
1 tsp of cumin
1 tsp of salt
pinch of dried chilli flakes (watch out for adding too much, dried chilli can be quite potent!)

Mix the cumin, salt and chilli and pound together with a pestle.  Coat the sweet potato chips with the mixture in a bowl, then put the chips on a baking tray with a drizzle of olive oil and bake in 180 degrees for around 30-40 minutes until the chips cooked.

These taste lovely with the lamb burgers, or a piece of baked salmon fillet.

If you’d like to find out more about sustainable weight loss using Metabolic Balance programme, book in for your free initial consultation.

What you’ll need:

Your MB allowance of halloumi cheese (cubed), usually 75-90g
1-2 tsp of mild curry powder
70-80g of mushrooms, sliced
spinach leaves for the remainder of your vegetable allowance

Coat the halloumi cubes in the curry powder in a bowl.  Heat up some olive oil in a frying pan and start by softening the mushrooms a little.  You can add a tablespoon of water to speed up the process.  After 2-3 minutes add the halloumi and continue frying until the mushrooms are soft.  You can a little more water at this point as the curry powder will for a bit of a dressing for your salad that way.

Arrange your spinach leaves on a plate and add the mushrooms and halloumi plus any juices from the pan.

I found this recipe really tasty and satisfying.

If you’d like to find out more about Metabolic Balance weight loss programme at my London clinic, please get in touch to book in for the free initial consultation.

Makes 2 portions

2 allowances of chicken breast – chopped
Bag of ready to use rocket
Handful of basil leaves (washed)
1 tsp chopped garlic
200ml water
1 tablespoon oil (if using)

Place the rocket, basil leaves and garlic in a blender. Add the water & oil and whizz.
Put the chopped chicken in a bowl and pour over the marinade.
Stir until the chicken is coated.
Cover and leave for a few hours.
Place everything in a sauté pan and cook on a med heat until the chicken is cooked through.
Remove the chicken.

Great cold in salads served with avocado and juicy ripe tomatoes.

1 Pork Loin Fillet (should be enough for approx 2 portions)
2 Large Flat Mushrooms
1 tsp chopped garlic

Pre-Heat the oven to 220 C

Cut into the pork loin at about 1½ cm intervals without slicing all the way through.
Slice the mushrooms about ½cm thick and slot a piece into each slit in the pork.
Place on a square of tin foil and place the remaining pieces of mushroom around the fillet.
Sprinkle with the chopped garlic.
Wrap the foil around the meat etc and create a closed parcel.
Roast in the pre-heated over for about 20mins (or until the pork is cooked through).
Remove from foil and pour juices over the fillet and any accompanying veg.

Ingredients
Salmon fillet (weighing your protein allowance)
80g of green beans, trimmed
30g of cherry tomatoes, cut in half
Black olives to take you up to your vegetable allowance
Olive oil
Salt and pepper

Method:
Pre-heat the oven to 180 degrees.
Boil the green beans for 5 minutes, drain and put in a bowl with the halved tomatoes and stoned black olives.  Add some oil and coat all the vegetables.
Transfer the vegetables on a baking tray and lay the salmon next to the vegetables.  You can turn the halved tomatoes facing upwards (i.e. the inside of the tomato facing up), they will become softer when baking.  Season everything with salt and pepper.
Bake in the oven for 20-30 minutes, until the salmon is cooked.
Serve and enjoy!

For many years I had been trying to shift a good 25 lbs.  However the result was always the same.  I would lose 5 to 10 lbs then grind to a halt and over the next few months it would slowly creep back.  A common story I am sure.

In January 2010 decided that I needed to do something different.  Either that, or it would be another 10 years talking about losing weight without real success.  My brother (a doctor) convinced me to try metabolic balance, and the result has been amazing.  In 6 weeks I lost a full 2 stone and 6 months on the weight has remained off.  Problem solved, you might say.

So how did it work where so many diets that I had tried had failed.  I would put it down to 3 things.  Firstly the diet is tailored to your metabolism.  Through levelling my metabolism and sugar levels I was able to eat significantly fewer calories (c 1500 calories a day as a bloke) and not feel hungry – this really surprised me and was key to me achieving the diet whilst working hard in an demanding job.  Secondly, the regular consultations I had with Sanna were extremely useful.  Sanna helped me to understand which elements of the diet drove maximum benefit and how to flex the diet post weight loss to ensure that the weight stayed off.   Thirdly, now the weight is off, I know how to keep it off and, if it creeps back on, I have a tool for shifting it fast that I know works.