Cold Tomato & Cucumber Soup


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Metabolic Medical Center Recipes

Serves 4 Cook Time 5 minutes

Ingredients:
1/2 Cup fresh cilantro, chopped
1/4 Cup onion, chopped
1/4 Cup fresh lime juice
1/4 Cup fat-free buttermilk
1/4 Cup reduced-fat sour cream
1 tsp salt
1/2 tsp freshly ground black pepper
5 large tomatoes (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and chopped
1 jalapeno pepper (optional)
1 Cup cherry tomatoes, halved

Directions:

Place first 9 ingredients in a food processor, process until smooth and top with cherry tomatoes.

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

Ceviche in Endive Cups


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Ceviche is a seafood dish that uses lemon, lime or other citrus juice to “cook” it. The cooking process is a result of a chemical reaction from the citric acid. Fresh fish, scallops, shrimp or crab is marinated for at least 8 hours in citrus juices and then eaten. The food is not cooked with heat. It is imperative that the seafood be very fresh.

Living at the coast, fresh fish is abundant. Use the freshest white flakey fish you can find (or catch), flounder, spottail bass, and sea trout are excellent choices. When making this, the fish must be fresh. Ceviche is a must have at outdoor parties, intimate diners or with a bunch of friends just hanging out together.

Serves 6-8  Cook Time Marinate at least overnight

Ingredients:
1 lb fresh, flakey white fish (flounder, sea trout, spottail bass)
8 limes, juiced
2 tomatoes, diced
5 green onions, minced
2 stalks celery, sliced
1/2 green bell pepper, minced
1/2 Cup fresh parsley, chopped
freshly ground black pepper
1 1/2 Tbsp olive oil
1/8 Cup fresh cilantro, chopped
2 small heads of endive, leaves separated, washed and dried

Directions:

  1. Rinse the fish and cut into small pieces and place in a medium sized bowl.  Pour lime juice over the fish.  The fish should be completely immersed in the lime juice.  Chill the lime juice and fish all day or overnight until the fish are opaque (you cannot see through them).
  2. Empty 1/2 of the lime juice from the bowl.  Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the fish mixture.  Stir gently.  Serve this in endive leaves.

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

Fish Tacos in Lettuce Wraps


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Romaine and Endive are the best choices for taco “shells” because of their sturdy leaves. Enjoy your favorite white, flaky fish or if you’re feeling creative, try this with shrimp.

Metabolic Medical Center - Metabolic Recipes

Serves 4 Cook Time 15 Minutes

Ingredients:
For the Fish:
1 lb flounder (triggerfish, bass, snapper work well too)
1 Tbsp olive oil
2 tsp Kosher salt or 1 tsp table salt
¼ tsp pepper
¼ tsp dried garlic
1½ tsp Cajun seasoning
Pinch cayenne pepper
1/4 Cup green bell pepper, chopped
2-3 Tbsp fresh cilantro, chopped
4 large lettuce leaves (iceberg, romaine, endive, raddichio)
Garnish with lime wedges

For the Slaw Topping:
1 small bag angel cut green cabbage
1 tsp olive oil
¼ Cup apple cider vinegar
1 tsp Cajun seasoning
Pinch Splenda© or other no-calorie sweetener

Directions:

  1. Remove and carefully wash 4 large lettuce leaves and set aside. Rinse and pat dry fish filets, remove any bones. Cut the filets into 1 inch strips and then into 1 inch cubes. Place in a gallon size zip-loc bag and set aside. This can sit up to 2 hours in the fridge.
  2. Pour into the bag 1 tbsp of olive oil, sprinkle with salt, pepper, garlic, ½ tsp Cajun seasoning and cayenne pepper. Mix until the strips are well coated.
  3. In a small bowl, mix the cabbage 1 tsp olive oil, vinegar, 1 tsp Cajun seasoning, and sweetener. Set aside.
  4. Spray a non-stick pan with cooking spray. Over medium heat, cook filets until flaky and cooked through (10-15 min) depending on the thickness of the filets. Remove from heat.
  5. Arrange lettuce on a plate, spoon cabbage mixture onto the leaf, then the fish, sprinkle peppers and cilantro, and roll gently to form the wrap. Garnish with lime wedges.

Variation: Fish Tacos with Lime Cilantro
Ingredients:
1 lb of flakey white fish
1/2 Cup fresh lime juice (about 4 limes)
1/4 Cup extra-virgin olive oil
1/4 Cup fresh cilantro, chopped fine
2 cloves garlic, minced
1/2 tsp cumin
salt and pepper
1/4 tsp cayenne pepper (optional)
4 Large Lettuce leaves

For the Slaw Topping:
1 small bag angel cut green cabbage
1 tsp olive oil
¼ Cup lime juice and zest
1 Tbsp dried dill (2 tsp fresh dill)

Directions:

  1. Remove and carefully wash 4 large lettuce leaves and set aside. Rinse and pat dry fish filets, remove any bones. Cut the filets into 1 inch strips and then into 1 inch cubes. Place in a gallon size zip-loc bag and set aside.
  2. Pour into the bag lime juice and zest, olive oil, cilantro, sprinkle with salt, pepper, garlic, cumin and cayenne pepper. Mix until the strips are well coated.
  3. In a small bowl, mix the cabbage olive oil, lime juice and zest, and dill. Set aside.
  4. Spray a non-stick pan with cooking spray. Over medium heat, cook filets until flaky and cooked through (10-15 min) depending on the thickness of the filets. Remove from heat.
  5. Arrange lettuce on a plate, spoon cabbage mixture onto the leaf, then the fish, sprinkle with extra cilantro, and roll gently to form the wrap. Garnish with lime wedges.

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