Related category: Self & Health
Metabolic Eating Plan Recipes
Has created a new batch of healthy recipes specifically aimed for those who choose a healthier way to eat whilst still producing tantalisingly mouthwatering recipes that are completely guilt free!
THAI-STYLE BEEF SALAD
*Metabolic Eating Plan Stage: One
INGREDIENTS
- 400-500g organic steak
- 1 cos lettuce, chopped
- 1 red capsicum, sliced
- 2 lebanese cucumbers, sliced
- 1-2 carrots, grated
- 1 bunch corriander, roughly chopped
- 1 bunch mint, roughly chopped
- 1/3 cup coconut aminos
- 1 tbsp. ginger, minced
- 3 garlic cloves, minced
- 1 red chilli, finely chopped
- 1 lime, juiced
- 2 tbsp. slivered almonds
- Himalayan salt and black pepper, to taste
SALAD DRESSING
- 2 tbsp. extra virgin olive oil
- 3 tbsp. coconut aminos;
- 1 red chilli, finely chopped
- 1 lime, juiced and zest
INSTRUCTIONS
- In a bowl, mix the ginger, garlic, red chilli, lime juice, and coconut aminos.
- Pour the marinade into a shallow dish and thoroughly coat the steak in the marinade. Cover the dish with glad wrap and allow the steak to marinate for 30 minutes to 1 hour in the fridge.
- As the meat is marinating, add all of the ingredients for the salad dressing into a bowl and whisk until well combined.
- Over medium to high heat, cook the beef until medium rare; approximately 4 minutes on each side
- Let the steak rest for about 3 minutes, and slice.
- In a large bowl toss together the lettuce, carrot, capsicum, cucumber, slivered almonds, coriander and mint.
- Drizzle the dressing on top, as desired.
- Serve salad with sliced steak on top.
ROAST VEGETABLE, BABA GHANOUSH AND POMEGRANATE SALAD
*Metabolic Eating Plan Stage: One
INGREDIENTS
- 4 beetroot, chopped into pieces
- 2 sweet potatoes, chopped into pieces
- 1 pomegranate, seeded (optional – MEP Stage Two)
- 3 cups baby spinach
- 2 tbsp. pepitas or slivered/flaked almonds
- 1/2 cauliflower, chopped
- 1 small bunch of dutch carrots, ends chopped off (can use any type of carrot, you may also cut them if you prefer)
- 1 tbsp. virgin olive oil
- Himalayan salt and pepper to taste
BABA GHANOUSH
- 2 large eggplants
- 2 garlic cloves, minced
- 2 tbsp. lemon juice
- 2 tbsp. tahini (optional)
- 3 tsp. coconut oil (melted)
- 1 tsp. cumin (optional)
- Himalayan salt and pepper to taste
- Fresh parsley, to garnish
INSTRUCTIONS
- Preheat oven to 200 degrees.
- Pierce the skin of the eggplants a few times with a fork.
- Place eggplants on a baking tray and roast in oven for approximately 35 minutes.
- Evenly coat the pieces of beetroot, sweet potatoes, cauliflower and carrots with melted coconut oil and Himalayan salt on a baking tray and allow to roast for approximately 30-40 minutes or until soft and slightly browned.
- Once roasted, place the roasted eggplants in a bowl of cold water, allow for them to sit for a bit and then peel the skin off.
- Place the peeled roasted eggplant, garlic, lemon juice, tahini, olive oil, cumin in a blender or used a hand-held blender and blend until smooth. Season to taste with salt and pepper.
- Allow the Baba Ghanoush to cool in refrigerator and the other vegetables to cool down slightly after taking them from the oven.
- To serve, spread a generous amount of Baba Ghanoush on a serving dish, scatter baby spinach and roasted vegetables on top.
- Garnish with pomegranate seeds, pepitas and/or sliver/flaked almonds.
* This dish is a great accompaniment for any kind of red meat or grilled chicken.
* Instead of Baba Ghanoush you may also like to use Hommus.
VIETNAMESE-STYLE CHICKEN RICE PAPER ROLLS
*Metabolic Eating Plan Stage: One
INGREDIENTS
- 1 capsicum, sliced thinly
- 2 carrots, grated
- 2 lebanese cucumbers, sliced thinly
- 1 iceburg/cos lettuces, shredded
- Small bunch mint, roughly chopped
- Small bunch coriander, roughly chopped
- 1 whole roast chicken, shredded or chopped into smallish pieces (organic and biodynamic or free range preferred)
- 6-10 rice paper sheets (22cm)
- Coconut aminos or Tamari, for dipping
INSTRUCTIONS
- Prepare a large bowl (the more shallow the better) with warm water and lay a damp tea-towel on a flat surface nearby (i.e. chopping board or kitchen bench).
- Soak a rice paper sheet (one by one) for about 30-45 seconds in the warm water until soft.
- Once soft, lay the rice paper down flat on the tea towel and use immediately.
- Place small servings of each ingredient (except Coconut aminos) along the edge of the sheet and fold the rice paper until all ingredients are covered. *Be careful not to add to much, as the rice paper is very delicate and can tear easily.
- Fold in each end and roll until ingredients are sealed in the little parcel.
- Repeat steps 2 to 5 until all ingredients are used up.
- Serve with a small ramekin of Coconut amines or tamari for dipping.
Written by: Eliza
