Mexican Coleslaw


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Pre-cut angel hair cabbage without carrots is recommened for this coleslaw. It’s so flavorful, you’ll never miss them. This is excellent the second day. It can be made up to one day ahead, covered and refrigerated. Add the cilantro just before serving.

Serves 4 Cook Time 4-5 hours (marinate time)

Ingredients:
6 cups very thinly sliced green cabbage, (about 1/2 head) pre sliced is fine too
1/4 c rice vinegar
2 tbsp extra-virgin olive oil
1 tsp chili powder
1/4 tsp cumin (optional)
1/4 tsp salt
1/3 c chopped cilantro
lime wedges
jalapeno rings (optional)

Directions:

  1. Place cabbage in a large serving bowl.
  2. Whisk vinegar, oil, chili powder, cumin, salt, cilantro, in a large bowl. Garnish with jalapeño rings and lime wedges.

Nutrition Info: calories 214.8, fat 7.5g, protein 24.7g, carbohydrates 12.3g, sodium 103.7mg

 

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

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Roasted Slaw


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Serves  6  Cook Time 1 hour

Ingredients:
1 medium head green cabbage, cut into 1 inch thick rounds
1 tsp olive oil
1/4 tsp coarse salt
1/4 tsp pepper
1/4 tsp fennel seeds
1/2 C non-fat sour cream
1/2 C chopped pickled okra
1/2 C gerkins (or dill) pickle, chopped
1/2 tsp Splenda
1/4 C green onions both white and green parts, chopped

Directions:

  1. Spray a cookie sheet with non-stick cooking spray and pre-heat oven to 400 degrees. Place cut cabbage onto the cookie sheet and brush both sides with olive oil. Sprinkle both sides with salt, pepper and fennel seeds.
  2. Roast until toasted around the edges about 40-45 minutes. Let it cool.
  3. Coarsely chop the cabbage, discard the stem and place in a large bowl. Add the sour cream, pickled okra, pickles, Splenda and green onions. Stir well and let it sit.

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

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Corned Beef Brisket


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Serves 6-8    Cook Time 5-7 hours
Ingredients
4 lbs
lean corned beef brisket
2 Tbsp pickling spice (included in corned beef package)
4-5 Cups water (enough to cover)
1/3 Cup Horseradish, drained
1/3 Cup fat-free sour cream

Directions:

Rinse, dry and trim as much visible fat from the corned beef as possible. Place it in your slow cooker cover it with water and sprinkle the seasoning into the water. If your brisket doesn’t come with pickling spice, McCormick makes a wonderful spice that is just as tasty. Cook for 5-7 hours until the corned beef is very tender. Mix horseradish and sour cream and place in the fridge until ready to eat.

Serving size is 4-6 oz of corned beef and 2 Tbsp horseradish dip.


Pairs well Roasted Cabbage Rounds

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

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