Metabolic Balance Recipes

Here is a collection of recipes that fit the Metabolic Balance way. Remember that Metabolic Balance is a food only, completely individual program for correcting hormonal imbalances and releasing weight.

These recipes may need to be adapted depending on your own ideal proteins and vegetables, but if you are doing Metabolic Balance with me, they are a good source of inspiration.

Lamb Fillet with Pumpkin Puree

Serves 1
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Dietary Diabetic, Gluten Free
Meal type Gluten free, Main Dish
Misc Dinner

Ingredients

  • 1 piece Lamb Fillet (Pork would also work well)
  • Pumpkin (Use about 25% of vegetable allowance)
  • Zucchini (Use about 25% of vegetable allowance)
  • Brussel sprouts (Chopped in half. Using remaining 50% of vegetable allowance - or other allowed vegetable)
  • 1 clove Garlic
  • 2 tablespoons Bone broth
  • Olive oil (only if on phase 2 of MB)
  • Fresh rosemary
  • Sea salt and pepper

Directions

1. Season the lamb fillet with sea salt, pepper and some roughly chopped rosemary. Heat a medium sized non stick frypan over medium to high heat. Add a dash of bone broth or oil depending on what phase you are on in MB. Add the lamb fillet when the pan has heated up.
2. As the lamb cooks, chop the pumpkin and zucchini and steam or microwave this until its well cooked. Add this into a food processor and puree it with some additional rosemary, the garlic, salt, pepper and the remaining bone broth.
3. Check the lamb - once it has changed colour and looks as though it is more than 50% cooked then flip it onto the other side. All up the lamb fillet may need about 15 minutes of cooking depending on its thickness.
4. Remove the lamb and allow it to rest once it looks cooked. Add the brussel sprouts to the same pan and quickly stir fry these until they are bright green in colour. Remove the brussel sprouts from heat.
5. Slice the lamb thinly. If its too rare, you can roughly stir fry it back in the pan at this point.
6. Plate up by spooning some puree onto a plate then placing the pieces of lamb alongside this. Serve the brussel sprouts on the side. I recommend cooking twice your allocation as you will want to have this dish again the next day. Its delicious!

Note

Pumpkin and cauliflower in combination would also work as the puree. If using pork fillet, I suggest you use fresh thyme not rosemary. Remember this is recipe inspiration only, as you will need to adapt Metabolic Balance recipes to suit your own unique allocation of foods.

Fish with Fresh Mango Salad

Serves 1
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Gluten Free
Meal type Lunch, Main Dish
Misc Dinner, Gluten free

Ingredients

  • 1 piece White fish (variety and weight will depend on your plan)
  • Olive oil or bone broth (depending on what phase of the program you are in)
  • 1 tablespoon Apple Cider Vinegar
  • 1 Portion of mango (rockmelon or apple may be nice if mango is not on your plan)
  • 1 handful Coriander roughly chopped
  • 1 handful Shallots roughly chopped (if on your plan)
  • 1 Portion of brocollini (Or similar veg to use up remaining allocation of vegetables)
  • Sea salt and cracked pepper (to flavour)

Directions

1. Heat a medium sized non stick fry pan over medium heat. Depending on whether you are in phase 1 or phase 2, add a tablespoon of bone broth or olive oil to the pan.
2. Season the white fish with salt and pepper then add it to the pan. You will need to cook it on one side for about 4 minutes depending on the size of the fillet. You should note a colour change (to white) before you flip the fish.
3. Meanwhile, as the fish cooks, chop your fruit and add this to a small bowl. Toss in the coriander and shallots, some sea salt and pepper, apple cider vinegar and a dash of olive oil (phase 2 only).
4. Once the fish is changing colour and looks almost done, flip it and cook for a further 1 - 2 minutes on the other side. Remove it from the pan once it is cooked through, plate it up and add your mango salsa over the top.
5. Take your remaining vegetables (pictured are brocollini and zucchini) and throw these into the pan, lightly stir frying over medium heat until they are bright green.
6. Add the vegetables to your plate and you have a complete MB meal, including your fruit portion. Serve with a side of rye bread if your plan permits.

Note

This is a beautiful, fresh meal that meets the MB criteria. Its a wonderful meal to serve at BBQs or summer lunches and will be enjoyed by all.

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