Roasted Radishes

Serves 4 Cook Time 30 minutes

Ingredients:
2 bunches radishes, trimmed
2 Tbsp extra-virgin olive oil
1 tsp ground thyme
salt to taste
1/2 lemon, juiced

Directions:

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
3. Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

Cottage Cheese, Egg and Radish Salad

Serves 4 Cook Time 10 minutes

Ingredients:
1 (16 ounce) container low-fat cottage cheese
1 hard-cooked egg, diced
2 Tbsp chopped
fresh chives
3 radishes, chopped
salt to taste

Directions:

1. Stir all the ingredients into a bowl.

Radish Salad

Serves 4 Total Time 1 hour 25 minutes

Ingredients:
2 C sliced radishes
1/2 tsp salt
1 C sliced red onion
1 C seeded and sliced cucumber
1/2 C extra virgin olive oil
2 Tbsp white wine vinegar
1/2 tsp white sugar
1 clove garlic, minced
1 tsp chopped fresh dill

Directions:

1. Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
2. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center 
Metabolic Recipes

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