Lemon Garlic Asparagus


asparagus-with-lemon-and-garlic.jpgfoodies

Asparagus is abundant right now in your grocery stores and local farmer’s markets; take advantage!

Follow Me on Pinterest

Serves 4  Cook Time 15 minutes

Ingredients:
1 lb trimmed asparagus
2 tsp olive oil
1 clove garlic, minced
1 tsp fresh lemon juice
1/4 tsp black pepper
1/8 tsp kosher salt

Directions:

  1. Heat a large skillet over medium high heat. Add olive oil to the pan and swirl to coat. Add asparagus and saute for 3 minutes.
  2. Add garlic and cook for 1 minute. Remove from the heat and add lemon juice, salt, and pepper. Toss to coat.

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

Connect with us on Facebook

Vegetable Kabobs


mmcvegetablekabobs

Follow Me on Pinterest

Use any Metabolic approved vegetables you’d like (yellow squash, zucchini, portobello mushrooms, red onions, etc.) Use leftovers in a salad over fresh arugala or spinach.

Serves 4 Time 25 minutes

Ingredients:
1/4 c fresh parsley, finely minced
1 tsp olive oil
1 clove garlic, finely minced
1/2 tsp coarse salt
2 medium green peppers, cut into 8 chunks each
12 medium grape tomatoes
12 medium cremini mushrooms, cleaned, stems removed

Directions:

  1. Preheat grill to high. In a medium bowl, combine parsley, oil, garlic and salt; add vegetables and toss to coat. Thread vegetables onto 4 long skewers.
  2. Grill, turning once, until tender and charred, about 6 to 10 minutes, depending on desired degree of doneness.

Per 1 kebob
Nutrition Info : calories 68.6, fat 1.7g, protein 3.3g, carbohydrates 12g, sodium 299mg

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

Connect with us on Facebook

Arugula Salad


mmcarugulasalad

Follow Me on Pinterest

Spicy slightly peppery arugula is a great example of a hearty green that can be used as a salad. These leaves hold up well and won’t go soggy under the oil and vinegar dressing. A nice change from other baby leaf varieties.

Serves 4 Time 15 minutes

Ingredients:
2 tbsp red wine vinegar
2 tbsp water
2 tbsp olive oil, extra virgin
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
8 c arugula, baby leaves
2 c baby bella, thinly sliced
1 c grape tomatoes, halved
1/4 c red onion, thinly sliced
1 oz parmigiano reggiano

Directions:

  1. In a large bowl, whisk together vinegar, water, oil, salt and pepper until blended. Add arugula, mushrooms, tomatoes and onion; toss to mix and coat.
  2. Transfer 2 1/2 cups of salad mixture onto each of four salad plates. Using a vegetable peeler, shave paper thin slices of Parmesan over each salad. Yields 1 salad per serving.

Per Salad
Nutrition Info : calories 91, fat 7g, protein 3.2g, carbohydrates 3.7g, sodium 282mg

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

Connect with us on Facebook