Roasted Vegetables


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Metabolic Recipes

Serves 6-8 Cook Time 50 minutes

Ingredients:
2 medium red onion sliced thinly
1 medium head of cauliflower (approx. 2 ½ lbs)
1 small butternut squash or (2 lbs) yellow squash peeled, seeded, and cut into 1 inch dice 1 lb brussel sprouts, halved
2 tsp extra virgin olive oil
10 sage leaves
5 sprigs thyme
6 sprigs
2 inch pieces of rosemary
Kosher salt
Black pepper

Directions:

  1. Toss vegetables with olive oil and salt and pepper.
  2. Preheat oven to 425 degrees. Spread veggies in 2 large rimmed baking sheets and roast for 30 minutes until beginning to brown, tossing periodically. Lower temp to 350 degrees and roast another 20 minutes. Scrape into bowl and serve hot or at room temperature.

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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Grilled Filet Mignon & Cauliflower Salad


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Metabolic Medical Center Recipes

Serves 2 Cook Time 30 minutes

Ingredients:
1/4 C plus 1 Tbsp red wine vinegar
2 tsp Splenda
1/2 small red onion, thinly sliced
1 small head cauliflower, florets only
1 Tbsp fresh parsley, chopped
1 Tbsp fresh tarragon,chopped
1 Tbsp capers
1 Tbsp extra virgin olive oil
2 filet mignon steaks at least 1 inch thick salt and pepper

Directions:

  1. Bring 1/4 cup vinegar, Splenda, and 1/4 tsp salt to boil in a small sauce pan. Add the onion and return to a boil. Immediately remove the pan from the heat and transfer the mixture to a small bowl to cool.
  2. In a steamer ( or a metal colander fitted inside a large stock pot), fill the bottom with enough water to reach just below the surface of the bottom of the steamer. Bring the water to a boil. Add the florets, reduce the heat to medium, cover and steam until just tender (6 minutes). Plunge the florets into an ice bath to stop the cooking process. Pat dry.
  3. Whisk the remaining vinegar, oil, parsley, tarragon, and capers in a large bowl. Toss in the cauliflower and season with salt and pepper.
  4. Season the steaks with salt and pepper and grill over hot direct heat until desired doneness (5-8 minutes per side). Transfer to a plate and allow the steaks to rest at least 5 minutes. Serve.

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

Metabolic Medical Center RecipesMetabolic Medical Center 
Metabolic Recipes