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

Honeydew Melon Soup


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Metabolic Medical Center Recipes

Serves 6  Chill Time 1 hour

Honeydew, cantaloupe, musk melon or watermelon will work well. Find the freshest melon by smelling the stem end. The melon (with the exception of a watermelon) should smell sweet and fresh. It will smell how it tastes. This recipe is for patients in a Transitional Weight Loss Program (Nutriplus, Balance Your Pyramid) or on a Maintenance Program. This IS NOT a recipe for patients still losing weight. If you have a question about what you may or may not eat on your personalized program, call your Metabolic office.

Ingredients:
1 (2 lb.) honeydew melon, peeled, seeded, and cut into 1-inch pieces
1/4 Cup loosely packed fresh mint leaves
1/4 Cup fresh lime juice (about 3 limes)
2 tsp. Splenda
1/8 tsp. salt
6 lime slices (garnish)
6 thinly sliced fresh mint leaves (garnish)

Directions:

  1. Combine 1 cup honeydew melon, 1/4 cup loosely packed fresh mint leaves, fresh lime juice, and Splenda in a blender; process until smooth. Add remaining melon and salt; process until smooth.
  2. Transfer melon mixture to a bowl; cover and chill at least 1 hour.
  3. Ladle about 3/4 cup soup into each of 6 bowls; garnish each serving with 1 thin lime slice and 1 thinly sliced mint leaf.

Recommended for patients on  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Great Gazpacho & Mesclun Salad


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Metabolic Medical Center Recipes

Serves 4 Cook Time 0 minutes (marinate at least 2 hours)

Ingredients:
1 1/2 lbs fresh tomatoes, peeled seeded and chopped
Low-Sodium V-8 juice
1 C cucumber, peeled, seeded and chopped
1/2 C red bell pepper, chopped
1/2 C red onion OR Vidalia onion, chopped
1 small jalapeno, seeded and minced (optional)
1 medium garlic clove, minced
1/4 C extra-virgin olive oil
1 lime, juiced
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
1/2 tsp cumin
1 tsp Kosher salt
1/4 tsp black pepper
2 Tbsp fresh basil, chopped

Directions:

  1. Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
  2. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chopped basil.

Metabolic Medical Center Recipes

For the Salad: In a large bowl, whisk 3 Tablespoons mustard, 1 Tablespoon vinegar, salt and pepper to taste. Pour a 10-12 ounce bag mesclun mix into the dressing and toss with tongs until well coated. Wait until you are ready to serve the soup before making the salad.

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