Great Gazpacho


Follow Me on Pinterest

Metabolic Recipes

Serves 4 Cook Time 0 (marinate 2 hours or up to overnight)

Ingredients:
1 1/2 lbs vine-ripened tomatoes, peeled, seeded and chopped
Low-Sodium tomato juice
1 Cup cucumber, peeled, seeded and chopped
1/2 Cup chopped red bell pepper
1/2 Cup chopped red onion
1 small jalapeno, seeded and minced (optional)
1 medium garlic clove, minced
1/4 Cup extra-virgin olive oil
1 lime, juiced
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
1/2 tsp ground cumin
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 tsp fresh basil leaves

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 basil.

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

Shrimp Skewers & Cucumber Salad


Follow Me on Pinterest

Metabolic Medical Centers Recipes

Serves 4 Cook Time 5 minutes

Ingredients:
1 1/2 lbs fresh shrimp, peeled and deveined
3 large lemons, quartered
1 Tbsp lemon juice plus 1 tsp zest
2 Tbsp Smart Balance butter substitute, melted
1 1/2 tsp Spenda
3 Tbsp olive oil
1 jalapeno pepper, stemmed, seeded, and minced fine
2 Tbsp fresh cilantro, chopped
1/2 C rice vinegar
2 Tbsp Splenda
2 large seedless English cucumbers
1/2 medium Vidalia onion sliced into thin half moons
1 Tbsp olive oil

Directions:

  1. Thread the shrimp onto skewers going through the head and the tail of each shrimp (keeps them from spinning on the skewer) alternating with the lemon wedges. Mix the Splenda in with the melted Smart Balance and brush this mixture on the shrimp. Season with salt & pepper.
  2. In a small bowl, mix the oil, jalapeño, cilantro, and lemon juice and zest.
  3. Grill the skewers on both sides over high heat until opaque (2-3 minutes per side) and baste with the oil and lemon juice mixture. Remove from the grill and sprinkle with cilantro.

For the Cucumber Salad: Whisk the rice vinegar and 2 Tbsp of Splenda together until the “sugar” is dissolved. Add the cucumbers, onion, and 1 Tbsp of oil to the vinegar mixture. Set aside for 5-10 minuets.

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

Turkey Vegetable Skewers


Follow Me on Pinterest

Metabolic Medical Cneter Profast Recipes

Serves 24 Appetizers (3 skewers per guest)  Cook Time 0 minutes

Ingredients:
24 slices of lean medium thick cut deli turkey (Boar’s Head)
24 red cherry tomatoes
24 yellow cherry tomatoes
24 thinly sliced cucumbers

Directions:

On 12 long or 24 short skewers, alternate turkey, tomatoes and cucumbers. Serve with a low-fat dressing. (optional)

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