Oven Roasted Asparagus


Metabolic Medical Center - Metabolic Recipes

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Serves 8-10  Cook Time 20 minutes

Ingredients:
3 lb fresh asparagus
2 tbsp olive oil
3 cloves garlic, minced
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 Cup slivered almonds, toasted

Directions:

  1. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
  2. Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

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

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Thanksgiving Stuffing


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Serves 4-6 Cook Time 45 minutes

Ingredients:
1 lb mild turkey sausage
4 ½ Cups mushrooms, diced
1 medium yellow onion, diced
6 celery stalks, diced
4 carrots, diced
1/2 Cup low sodium chicken broth
1 Tbsp diced fresh sage
½ tsp fresh thyme, minced
½ Cup dried cherries, finely chopped
½ Cup toasted slivered almonds
½ Tbsp garlic powder
4 Tbsp olive oil
to taste Sea salt and black pepper

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large soup pot, sauté onions in olive oil until translucent. Add the sausage and brown. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.
  3. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.
  4. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

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

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Grilled Salmon & Zucchini with Red Pepper Sauce


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Metabolic Medical Center Recipes - Profast Recipes

Serves 4 Cook Time 15 minutes

Ingredients:
1/3 C *almonds, sliced and toasted
1/4 C jarred roasted red peppers, chopped
1/4 C grape tomatoes, halved
1 small clove garlic
1 Tbsp extra-virgin olive oil
1 Tbsp red-wine vinegar OR sherry vinegar
1 tsp smoked paprika
1/2 tsp fresh ground pepper, divided
1 1/4 lb wild caught salmon, skinned and cut crosswise into 4 portions
2 medium zucchini OR summer squash, halved lengthwise
1 Tbsp fresh parsley. chopped
cooking spray

Directions:

  1. Preheat grill to medium.
  2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
  3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through (4-6 minutes per side) and the squash is soft and browned, about (3 minutes per side).
  4. Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.

*Daily serving size of nuts is 3 Tablespoons.

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

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