Eggplant Tomato Salad


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Serves 6 Chill Time 1 hour

Ingredients:
1 green bell pepper
1 red bell pepper
7 tomatoes
1 eggplant
4 cloves crushed garlic
1/2 Cup extra virgin olive oil
2 Tbsp tomato paste
1/2 tsp teaspoon salt
1/2 tsp ground black pepper
1/2 tsp cayenne pepper

Directions:

  1. Roast peppers under oven broiler until skin turns evenly black. Slice in half and remove the seeds. Immediately place in a plastic bag and let cool.
  2. Prepare the tomatoes by cutting an X on the bottom of each and boil in water for 1 minute, plunge into a cold water bath and let cool.
  3. Cut the eggplant into small strips and saute in oil until eggplant begins to brown. About 6 to 8 minutes. Once the eggplant is soft, add garlic.
  4. Rinse the peppers under cold water and remove the burnt skin (just the ash). Cut into small strips and add to eggplant. Peel cooled tomatoes, chop and add to eggplant mixture.
  5. Add tomato paste, salt, pepper and cayenne. Bring to a boil, reduce heat and simmer for 30 minutes.

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

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Metabolic Recipes

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Italian Vegetable Stew


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Metabolic Medical Center Recipes

Serves 6 Cook Time 1 hour

Ingredients:
1/3 Cup fresh basil, chopped
1/3 Cup fresh oregano, chopped
6 cloves garlic, minced
1 Tbsp olive oil
1/4 tsp red pepper flakes
12 oz. eggplant, peeled and cut into 1/2 inch pieces
3 Tbsp olive oil
1 large onion, chopped
2 Tbsp tomato paste
2 1/4 Cups water
1 (28 oz) low-sodium whole peeled tomatoes, drained (reserve juice) and chopped coarse 2 medium zucchini, seeded and cut into 1/2 inch pieces
2 medium bell peppers (red or yellow), stemmed, seeded and cut into 1/2 inch pieces
1 Cup fresh basil, shredded

Directions:

  1. Process the first 5 ingredients in a food processor until finely ground. Garlic & Herb Mix. Set aside.
  2. Toss the chopped eggplant with 1 1/2 tsp table salt in a bowl. Line a microwavable large plate with paper towels and spread the eggplant on a single layer evenly over the paper towels. Microwave until dry and slightly shriveled (8-10 minutes depending on microwave), toss once during the cooking process.
  3. Heat 2 Tablespoons of oil in a dutch oven (or other large, deep pot) over medium high heat until it starts to shimmer and add eggplant and onion cooking until they are semi-translucent (about 2 minutes). Push these veggie to the sides of the pot and add 1 Tablespoon of oil and the tomato paste. Cook for another 2 minutes.
  4. Add 2 Cups of water, tomatoes and their juice, stirring frequently and scraping the browned bits off the bottom of the pan. Reduce the heat to medium-low and gently simmer until the eggplant is totally broken down (20-25 minutes).
  5. Meanwhile, in a separate 12 inch skillet, heat the remaining tablespoon of oil over medium heat until smoking. Add zucchini, peppers and 1/2 tsp salt; cook until tender (10-12 minutes). Push these veggies to the side of the pan and add the Garlic & Herb Mix and cook for about 1 minute. Transfer these veggies to a bowl. Add the remaining 1/4 Cup of water to the skillet of the heat and scrape the browned bits.
  6. Remove the pot from the heat and stir the reserved vegetables and water from the skillet into the vegetables in the Dutch oven. Cover and let stand 20 minutes. Stir in the basil and season with pepper.

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

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Metabolic Recipes

Gazpacho with Fresh Shrimp


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Metabolic Recipes - Metabolic Medical Centers

Serves 4  Cook Time 20 minutes

Ingredients:
1 lb fresh peeled and deveined large shrimp
3/4 Cup chopped red bell pepper
1/4 Cup chopped fresh cilantro
3 Tbsp chopped red onion
2 Tbsp fresh lemon juice
3/4 tsp salt
1/2 tsp hot pepper sauce (optional)
1 lb plum or roma tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 clove garlic clove
1 (6-8 oz) can can low-sodium V8 juice
1/4 Cup finely chopped red bell pepper
2 Tbsp chopped fresh cilantro
1 Tbsp finely chopped red onion
1 tsp fresh lemon juice

Directions:

  1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
  2. Combine 3/4 cup bell pepper and next 9 ingredients (through V8 juice) in a blender; process until smooth. Stir in shrimp. In a separate bowl, combine 1/4 Cup bell pepper and remaining ingredients. Top soup with the bell pepper mixture.

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

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Metabolic Recipes