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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Garlic Grilled Tomatoes


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Metabolic Medical Center Recipes

Serves 4 Cook Time 15

Ingredients:
2 Tbsp fresh thyme leaves, chopped
5 cloves garlic, minced
3 Tbsp olive oil
1/2 tsp fresh basil, chopped
1/2 tsp fresh oregano, chopped
1/2 tsp fresh paprika
1/2 tsp salt
1/2 tsp pepper
4 large tomatoes
1/4 Cup Parmigiano-Reggiano

Directions:

  1. Cut tomatoes in half crosswise, season with the seasoning mixture. Heat the oil to medium in a small frying pan. Add garlic and cook until golden brown and pour into a bowl. Oil and preheat grill to high heat.
  2. Place the tomatoes cut side down on grill for 3-5 minutes. Turn over, top with the garlic mixture and continue to cook for another 3 minutes. Remove and top with thyme, seasonings and parmigiano-reggiano.

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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