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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Beef, Green Beans & Squash Stir Fry


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Metabolic Medical Center Recipes

Serves 4 Cook Time 20 minutes

Ingredients:
1/4 C oyster sauce
1/2 C low-sodium chicken broth
2 Tbsp low-sodium soy sauce
2 tsp rice vinegar
1 tsp red pepper flakes
1 lb fresh green beans, trimmed and cut into 2 inch pieces
1 (1 lb) flank steak, sliced very thin
6 garlic cloves, minced
1 Tbsp fresh grated ginger
2 yellow squash, cut into 1/2 inch pieces

Directions:

  1. Whisk oyster sauce, broth, soy sauce, vinegar, and red pepper flakes in a bowl. Heat 1 Tbsp oil in a large non-stick skillet over high heat until it just starts to smoke. Add the beans and cook until browning (4-6 minutes). Transfer these to a bowl.
  2. Heat 2 tsp oil in the now empty skillet and cook half of the steak until browned (1 minutes per side). Transfer the steak to the bowl with the beans and repeat with additional 2 tsp oil and the remaining steak.
  3. Add 2 tsp oil and the squash to the skillet and cook until the squash starts to soften, add the scallions and cook an additional 2 minutes. Add the garlic and ginger and cook until fragrant.
  4. Return the steak and any accumulated juices to the pan, add the oyster sauce mixture and cook until thickened, (30 seconds). Add everything back to the pan, toss and serve.

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

Roasted Spaghetti Squash


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This recipe calls for already roasted spaghetti squash. We have included the directions below to roast a squash. Roasted squash can be kept covered in the refrigerator for up to 3 days. This is a great vegetable to cook ahead, when you have more time, and have it ready to re-heat later in the week.

Serves 6  Cook Time 15 Minutes

Ingredients:
2 1/2 Tbsp butter substitute (Smart Balance)
2 shallots, diced
2 garlic cloves, minced
1 tsp fresh thyme, chopped
3/4 tsp fresh rosemary, chopped
6 C roasted spaghetti squash *
1/4 C fresh parsley ,chopped
2 Tbsp fresh grated Parmesan
salt and pepper to taste

Directions:

* To Roast a spaghetti squash: Preheat the oven to 375°. With a small sharp pairing knife prick 1 medium squash (about 3 pounds) all over. Place it on a rimmed baking sheet and roast until tender when pierced, about 1 hour and 20 minutes. Flip the squash halfway through cooking. When it’s cool enough to handle, halve it lengthwise and scoop out the seeds. Scrape the squash into a bowl with a fork, it will naturally make long spaghetti like strands.

  1. In a large skillet, melt the butter substitute over medium heat.
  2. Add shallots and garlic and cook until softened, about 7 minutes. Stir in thyme and rosemary and cook until fragrant. Add the roasted squash and cook until warmed through.

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