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Metabolic Balance Recipes

The Metabolic Balance Mango Lassi

IMG_20160705_144002by Sonya McLeod, Certified Metabolic Balance® coach

1 portion full fat yogurt (protein portion)
1 mango
1/8 tsp cardamom
1/8 tsp cinnamon
1/4 tsp 100% pure vanilla extract
4-5 ice cubes
Makes 1 serving

Combine all ingredients in a blender and blend until smooth.

Coach’s comments
I find that most of my metabolic balance clients are looking for a quick and easy breakfast that they can make on the go. They may be used to having shakes or smoothies for breakfast with added protein powder, but metabolic balance forbids protein powder because it is processed and is not a whole food. The spices and vanilla extract in this recipe naturally add sweetness to this lassi without the need to sweeten with juice or sugar. The added ice cubes give this lassi a smooth, liquid texture.

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Dessert Recipes

Listed are recipes for Phase 2 without oil, Phase 2 with oil , phase 3 and phase 4 are listed in order.

Phase 2 without oil
some recipes from phase 2 with oil one can also do without oil

Oven apple rings 
apple 1 serving
1 serving of crisp bread
cinnamon and clove

Peel the apple and cut into rings. Serve with cinnamon & clove, spread evenly in a baking dish and bake at 180 ° C for about 20 minutes in the oven. The crisp bread coarse crumble with your hands, fry with some coconut oil in a pan, put on the finished apple rings and serve.

Plum compote
Either you can cook a single serving or cook multiple servings at once and then divide them after boiling down
1 serving (or more) Plums
Some clove, cinnamon and vanilla
A little water

For breakfast with yogurt

Cover the bottom of a baking dish with water, cut the plums and stone them. Add the spices – according to taste – add to the casserole dish with the plums and the water – mix it all together. Bake covered for 40 minutes at 150 ° C (I cover with aluminum foil). Turn up the oven to 200 ° C for the last 20 minutes and remove the cover. Then pour into a glass container – in the refrigerator lasts a couple of days.

Oven apple
1/2 serving of apple
5g crisp bread
Possibly some sesame, 1 vanilla bean, cinnamon, clove
Dice apple, coarsely crumble the crisp bread in your hand, mix it all together in a casserole dish. If you like sprinkle 1/2 tsp sesame on it. Mix with lots of cinnamon, vanilla bean and a little clove. Bake at 200 ° C in the oven and enjoy warm.

Apple chips
1 apple
Use a grater to slice the apple. Sprinkle with cinnamon and bake at 200 ° for at least 10 minutes in the oven.

Apple Cottage Cheese pudding
½ apple (the rest as raw vegetables)
25g cottage cheese
cinnamon, cardamom , a little clove

Cut the apple into small cubes and place in an ovenproof clay mold. Mix the cottage cheese with about 8 tablespoons water and mix in the spices. It should create a creamy liquid consistency throughout; pour and stir with the apple. Bake for 45 minutes at 160 ° C. Optionally, in the last 10 minutes turn up the oven to 190 ° C but be careful that the apple pieces are not too brown.

Rye pancakes and apple dessert
1 rye flatbread
1 apple
cinnamon, gingerbread spices, cocoa (deoiled strong)
coconut oil

Very thinly spread the coconut oil very thinly spread on the rye flatbread and cut the apple thinly. Place the apple on the rye flatbread, sprinkle the spices through a small sieve and leave at 180 ° C for about 20 minutes in the oven. The rest of the apple simply eat raw or according to taste.

Dessert for Breakfast

1 portion of whole milk plain yogurt (protein portion)
1 serving of quick frozen unsweetened strawberries
½ tsp pure vanilla
¼ tsp cinnamon

Put the frozen strawberries in a food processor. Pulse until coarsely chopped. Combine yogurt with the machine running, gradually pour the mixture through the feed tube. Process until smooth and creamy, scraping down the sides of the work bowl once or twice. (The frozen yogurt should be firm enough to be served directly from the food processor, but if it is a little soft, let it harden in the freezer for about 30 minutes.)

Baked apple with vanilla milk


1 serving / 75g rolled oats
1 apple
1 serving / 250ml milk
1/2 vanilla bean
1/2 teaspoon cinnamon


Process the oats with a mixer into oatmeal. Preheat oven to 200 degrees. Wash the apples, cut into slices and remove the core. Place the apple slices in a baking dish and bake in a hot oven for about 15 to 20 minutes. Boil half the milk, stir the oatmeal and take the pan off the hot cooking area. Halve vanilla bean lengthwise, scrape out the seeds and stir in the hot milk. Take apple rings from the oven, cut a small slice and add to the milk and puree with a hand blender. Sprinkle the remaining apple slices with cinnamon and serve with the vanilla milk.


Drink the remaining milk as a protein snack drink beforehand.

Phase 2 with oil
many recipes from phase 3 one can also do without chocolate or coconut milk 

Apple muffins (Phase 2 with oil)
20g Rye crispbread ground (equivalent to 2 slices of bread)
1Msp. Vanilla, cinnamon (and soda)
2 tablespoons water
1/2 apple (depending on the size even more)
Ca. 3 muffin cups
2 tablespoons canola or grapeseed oil

Grate the apple. Mix all ingredients together (quickly with a fork). Put it into the muffin cups. Bake at 180 ° C for 40 minutes. Done !!!!
Aooooooooo good 🙂 TIP: The other half of the apple I slice ​​and bake for the last 15 minutes in the oven.

Tip for apple muffins for Phase 3
The basic recipe remains the same, only I have two tips for this:
Use Rye flour with coconut flour mix 50:50; delicious!
A small piece of dark chocolate, prior to baking, hide in the middle, then yields a liquid core

Grilled plums
plums 1 serving
1 tsp cinnamon
1 tsp sesame seeds
1 tsp olive oil

Stone the plums and cut into quarters, and finely sprinkle with cinnamon (I have used a tea strainer) and also sprinkle the sesame seeds over it. Brush aluminum foil twice on the inside with a little olive oil, place plums in foil and seal. On the grill, place plums in foil on the very edge (low heat) for about 20 minutes and let it stew in its own juice. Enjoy hot! A dream I tell you: o)

Persimmon dessert
1 tsp coconut oil
1 piece persimmon
ground a little clove, cinnamon

Peel the persimmon and cut into slices. In a pan, heat the coconut oil, put the persimmon slices in and let fry for at least 2 minutes on each side, turn around, put on a plate and season with clove & cinnamon.

Apple chips
1 serving of apple
1 tablespoon coconut oil
cinnamon, nutmeg, cinnamon, clove

Heat the coconut oil in the pan until hot. Peel the apple and cut like french fries. Add the spices except the cinnamon in the hot coconut oil, then add the apple and let brown on all sides (takes a bit – do not despair), then season to taste with cinnamon and enjoy hot.

Apple dessert
10 g rye crispbread
1/2 apple
2 pinches baking soda
2 pinches clove
1/2 tsp cinnamon
1 tsp coconut oil

Mince together ingredients in a cuisinart, then put in a muffin tin. At 150 ° C bake about 40 minutes, cool slightly, remove from the mold and serve lukewarm.

Papaya Rings
1 “ring” Papaya about 0.5cm thick
1 serving of bread
1 tsp coconut oil

Heat the coconut oil in a pan, saute the papaya ring from both sides, until it is a little warm. Then rolled into the pan and spread the crunchy coconut oil to fry, sprinkle with cinnamon and papaya on the bread.

Phase 3
some recipes from phase 3 are suitable without chocolate and coconut milk for Phase 2 with or without oil

Apple with liquid chocolate center
1 serving of apple
1 tsp of coconut oil
cinnamon, cardamom, clove, vanilla
1 piece (9g) dark chocolate

Peel apple, dice and fry in coconut oil. Season with cinnamon, cardamom, clove and vanilla. When it is soft, lightly mash the apple with a wooden spoon. Portion layers, grate a little dark chocolate for decoration, the rest of the dark chocolate now hide in the middle of the apple. Pour the rest of the apple mixture on top of it, press and serve lukewarm

Iced Mango
1 serving of mango
1 vanilla bean (Mark)
1 tablespoon flaxseed oil


Peel the mango, cut the flesh into fine strips and chop. Scrape out the vanilla bean, mix well with the flaxseed oil and mango. Leave everything together for about 1 hour in the freezer – a dream!
1 serving of papaya
1 vanilla bean
1 tsp coconut oil
A little cinnamon
½ tsp sesame (light)
6 tablespoons coconut milk

Dice the papaya, scrape out the vanilla bean, coconut oil, melted in a coated pan. Fry the papaya with the sesame briefly in it, deglaze with coconut milk, add the marrow of the vanilla bean and cinnamon – let simmer until all the liquid is absorbed. Serve hot.

Papaya and coconut milk chili
1 serving of papaya
4 tablespoons coconut milk
1 pc chili, dried
1 tsp coconut oil
1 tsp plum kernel oil
1 vanilla pod (the Mark)
cinnamon, clove

Peel the papaya, core and dice. Melt the coconut oil in a frying pan, mix the coconut milk with the vanilla bean. Fry the papaya with the whole chili in coconut oil about 5 minutes, then pour in the coconut milk. Add the spices, let the whole chili still about 15 minutes on low flame. The chili is best taken out before anyone bites on it. At the end, pour the plum kernel oil over it.

Rye crepe with applesauce
20g rye flour (Equivalent to 2 slices of bread)
1 egg
about 80ml warm water
a little coconut oil

For the apple sauce:
1 apple
cinnamon, clove,   vanilla

Separate and beat the egg whites until stiff. In a bowl, combine the rye flour, mix it with some cinnamon, add the egg yolks and mix everything. Gradually pour the warm water into the bowl, there should be a creamy texture; stir in the beaten egg whites) Cover the dough and put for 30 minutes in the refrigerator. In the meantime, you can peel the apples, remove seeds, cut into small pieces and place in a pot with water. The apple pieces should be completely covered by water, spices can be put into the pot from the beginning. Now boil the apple until you can turn it into mush.
The score: The dough has been put in the refrigerator for 30 minutes and you have fresh applesauce before you, if that’s the case, let us go on with …

… A hot, very well coated pan without oil. You take a spoon full of batter and put in the hot pan. Now waiting (depending on thickness) until you can turn the crepe well, turn it around, let it again briefly warm and take it out of the pan on the other side. For me, two large and one small crepe came out! Now fill your finished crepes with apple sauce and place back in the pan with a little bit of coconut oil. The crepe can be folded or rolled into the hot pan raise again for a short while until all sides are brown, remove and sprinkle with cinnamon or cocoa (best with a tea strainer).

Coconut mousse
80 gm fresh coconut
1 tsp coconut oil
5 tablespoons coconut milk
1 vanilla bean

Scrape vanilla bean and mash everything together in a cuisinart for at least 5 minutes, so it is really soft. Empty into a glass and enjoy!

Exotic Swirl

Metabolic Balance Desser fruit strudel







  • 250 g rye flour
  • 150 ml of water
  • 50 gr olive oil
  • Salt


  • 4 apples
  • 2 mangoes
  • 1 Papaya
  • Juice of 2 lemons
  • Cinnamon
  • Oil


Mix the strudel dough ingredients and knead into a dough and let rest. Meanwhile, peel apples, mangoes and papaya and cut into small cubes. Marinate with lemon juice and cinnamon.

Roll out the phyllo dough with a rolling pin, very thin, brush with oil. Place in a baking dish and in the oven at 180 ° C bake for about 35 minutes.


Amelie Cooks Metabolic Balance
Metabolic Balance USA Recipes
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Bean Recipes

Lima beans

Lima Bean Patties
1 serving pre-cooked lima beans
10g crumbled rye cracker/crispbread
salt, pepper, turmeric, sesame, mustard seeds 2 fingertips, chili, 6 fennel seeds
1 tablespoon coconut oil

Combine everything together in a blender and puree. Now depending on the consistency add more water. In a pan heat the coconut oil, form small balls and press flat into the hot pan. They taste incredibly delicious!


Lima beans with kohlrabi and coconut oil
1 serving of lima beans
1 serving of vegetables: red onion, eggplant, kohlrabi
½ clove garlic
chili, mustard seeds, thyme, salt, pepper
1 level tbsp coconut oil

Soak lima beans at least 24 hours with a little cumin. Drain water and cook lima beans in fresh water for about 1 hour.
Dice the onions and the garlic, and just before the beans are done put them in a pan with coconut oil, and shortly afterwards add the kohlrabi and eggplant. The last five minutes, add the lima beans and spices. Enjoy hot or cold!
Fast Lima Beans with Garam Masala
1 serving of lima beans
1 serving of vegetables in approximately equal parts: pumpkin, leeks, shallots, mushrooms, baby spinach, chicory
1 serving of papaya
1 tsp coconut oil
½ clove of garlic
salt, pepper, garam masala, chili, clove, cumin, black cumin, mustard seeds whole, thyme, curry, sesame

Preparation of Lima beans: soak for at least 12 hours. Then bring the lima beans in a pot with fresh water and a little cumin to a boil, then simmer for 1 ½ hours. Drain and put aside.
Cut garlic, leeks and shallots cut into thin strips and place in a pan of hot coconut oil. Cut the mushrooms, cut the chicory and the pumpkin into thin strips. Add all the vegetables to the pan,  except for the spinach, sear (about 2 minutes), add the papaya with the lima beans and the spices to the pan. Toss again, pour in coconut milk, take from the hot plate, add spinach and cover for 5 minutes (so the spinach collapses). Enjoy hot or cold!


Pinto beans, black and white beans

Pinto beans from the roasting bag

1 serving of pinto beans
1 serving of vegetables: carrot, pumpkin, fennel, a few green olives
½ pear
broth 1 tablespoon
salt, pepper, garam masala, chili, mustard seeds yellow / whole, dried basil. Cumin

Soak the pinto beans 12 hours. Put beans into fresh water with a little cumin, then cook another 20 minutes.
Peel the pear, remove seeds and cut into equal cubes.
Dice the carrot, pumpkin and fennel in equal-sized pieces (about . the size of the beans). Put the beans, the vegetables, the pear in a bowl with the spices mix. Approximately Add 1 tbsp broth with it.

Now the oven bag … Pour bean mixture into the bag, and turn the oven bag on the other side and seal. Now with a pin prick two holes in the top to allow steam to escape during cooking. Put it in a preheated oven, best set at 200 ° C in a large baking dish and leave plenty of space above!
Cook for about 40 minutes. Be careful when cutting because of the hot steam that escapes!


Black Beans Curry
1 serving of black beans (pre-cooked)
1 serving of vegetables: snow peas, cauliflower, carrot, leek
1 piece ginger
1/3 portion of apple
1 tbsp coconut oil
1 tsp red curry paste (WITHOUT additives!)
1 tsp soy sauce
salt, pepper , curry, chili, sesame, mustard seeds, cardamom, cumin

Cut the snow peas, peel the carrots with a vegetable peeler into thin strips, cut the leek, cut the apple into very thin strips and chop the ginger. In a pan, melt the coconut oil, fry the sesame seeds, mustard seeds, curry paste, ginger and vegetables, then add the soy sauce. When the soy sauce is slightly boiled the beans are added. Do not forget the remaining spices, mix again and then enjoy!


Black Bean Salad
1 serving of black beans
1 serving of arugula, chicory, tomatoes, olives
olive oil

Soak the beans for 24 hours and cook 1 1/2 hours.  Cut arugula in bite-size pieces / tear, cut chicory into strips, cube tomato, cut olives into rings. Briefly sauté the beans in a nonstick pan, mix everything. Season with salt, pepper, sage, thyme and chili seasoning, balsamic vinegar and put olive oil over it. Ready!


Black Bean Vegetable Soup
Grated carrots
minced garlic
Red pepper, finely diced
Chopped Spinach
Black beans, drained (Protein)
Chopped tomatoes
Smoked paprika
Hot chili powder
Black pepper
Chopped fresh coriander

Put all the ingredients measured to your plan in a slow cooker and let it cook for 8 hours.


White Beans from the oven
1 serving of white beans
½ clove of garlic
a little water
Something olive oil (to coat)
yellow chilli, coriander, salt, pepper, mustard seeds, cumin seeds

Soak the white beans for at least 24 hrs. Then cook beans with fresh water and cumin, for about 1 hour. Add garlic and spices to the beans and blend in a blender. Add a little water and then make dumplings by hand. Bake at 180 ° C for at least 30 minutes or so on baking sheet brushed with olive oil. Tip: For me it was delicious served with a winter salad.


Tuscan Bean Soup

For the Beans:
90 g dried white beans (protein portion)
1 TBSP yellow onion
1 celery stalk, quartered crosswise
2 cloves garlic, peeled and lightly crushed
1 bay leaf
2 cups vegetable stock made from Seitenbachers vegetarian soup mix
Finely ground sea salt, preferably gray salt
1 TBSP extra-virgin olive oil*

For the Basil Topping:
1 tsp olive oil*
1 TBSP minced garlic
¼ to ½ tsp dried red pepper flakes
¼ cup lightly packed fresh basil leaves
sea salt and freshly ground black pepper

Cook the beans (when cooking beans from scratch: soak in water overnight, strain and rinse, proceed with cooking, time according to the beans you use); rinse the beans, place in a saucepan, and add cold water to cover by 2 inches. Bring to a boil, cover, and remove from the heat. Let stand for about 20 minutes, then drain. Return the beans to the saucepan along with the onion, celery, garlic, and bay leaf. Pour in the vegetable stock and then add water as needed to cover the beans by 2 inches (if necessary). Slowly bring to a simmer over medium-low heat. (If you heat them too fast, the skins may break.) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans. Add salt, to taste, and continue cooking until the beans are tender but not mushy, about 20 minutes longer. Remove from the heat and let the beans cool in the liquid. Strain the cooled beans and other solids through a sieve, reserving the liquid. In a food processor, puree the beans and solids in batches with 3 ½ cups of the cooking liquid and 1 TBSP olive oil. Using a rubber spatula, push the solids through a fine mesh sieve into a clean large. Spice to taste, with salt and pepper, then bring to a simmer over medium heat, stirring occasionally. Meanwhile, in a small skillet over high heat, warm the ¼ cup olive oil. Turn on the fan above your stove. Add the garlic to the skillet and cook, stirring occasionally, until it begins to turn brown. Add the red pepper flakes and cook for a few seconds, then add the basil. Cook until basil wilts. To serve, ladle the hot soup into a bowl. May accompany Wasa crisp bread.

* Substitute vegetable broth for oil during the Strict Phase (w/o oil) of your personalized metabolic balance® plan, or do not use this recipe.


Asparagus with White Bean Sauce and Green Onions

Recipe for 1 serving

250g asparagus
50g green onions
200 g white beans cooked
2 stalks french parsley
2 Tbsp Lemon Oil (do not use if in the strict phase)



Wash the asparagus and freshly cut the bottom.  Cut each into 3 cm pieces.  Place the asparagus into a pot with salted boiling water and cook.  reduce the eat and cook the spargel for about ten minutes.
Drain the beans and with a hand mixer puree.
Wash the green onions and cut into rings. Wash french parsley and dry with a paper towel.  Take the leaves off the stem and set aside.
Take out the asparagus. Set aside one cup of the water in which the cooked asparagus.
For the sauce, add the cup of asparagus water to the beans and cook.  Place the sauce in a dish and place the asparagus and green onions on top.
Season with salt, white pepper and lemon oil.
Tip: Don’t forget to keep aside a bean or two to start your meal as you should always start your meals with a bit of protein.

NOTE: If you are using white asparagus don’t forget to peel them.  If you are using green asparagus reduce the cooking time to parboil the asparagus or lightly boil them to your taste. (You don’t want mushy asparagus)


Fava Bean Salad

fava beans (protein portion)
½ medium fresh tomatoes, chopped
¼ small onion or shallot, diced
¼ cucumber, diced
½ clove garlic, minced
1 TBSP chopped fresh parsley
¼ tsp ground cumin
salt and black pepper to taste
olive oil*

Combine fava beans, tomatoes, onion, and cucumber in a salad bowl. Toss with garlic, parsley, and olive oil. Season with cumin, and salt and pepper to taste.

* Substitute vegetable broth for oil during the Strict Phase (w/o oil) of your personalized metabolic balance® plan, or do not use this recipe.


Mung Beans

Mung Bean Salad
1 portion Mung Beans
1 portion of salad/vegetables
Dressing (oil & vinegar)
Mixed Herbs

1. Prepare Mung Beans as per instructions and remember to double weight as stated on plan
2. Add salad e.g. spring onions; grated cucumber & carrot; avocado; salad leaves; 1 gherkin; lettuce leaves and/or blanched vegetables e.g. 1 or 2 florets of cauliflower.
3. Dress and season. Add fresh ginger; grated nutmeg
Cook’s note: You can also add fruit allowance to salad i.e. apple/melon balls


Mung Bean Soup
1 portion Mung Beans
1 portion of vegetables i.e. shallots; carrots; mushrooms; eggplant; hot pepper.
Oil for light frying
Spices: cardamom; coriander; turmeric; curry powder.
1 cup of veg stock
Mixed Herbs

1. Prepare Mung Beans as per instructions and remember to double weight as stated on plan
2. Dry fry crushed spices and add oil and shallots
3. Add eggplant and cook for 2 mins and then add the remaining vegetables
4. Dress and season. Add fresh ginger; grated nutmeg
Cooks note: You can also add fruit allowance to salad i.e. apple/melon balls


Bean Stew (MB USA Blog)

1 portion of dried beans – soak overnight and drain in the morning (protein portion)
1 TBSP dried marjoram
2 onions roughly chopped
¼ to ½ cup chopped garlic
2 tomatoes chopped (optional)
extra virgin olive oil*
salt and pepper to taste

Cover beans with water and bring to a boil. Reduce to simmer and add onion, marjoram, tomatoes (optional) and garlic. Cook until beans are soft and creamy (1½  to 4 hrs depending on the kind of bean). Add more water as needed.

* Substitute vegetable broth for oil during the Strict Phase (w/o oil) of your personalized metabolic balance® plan, or do not use this recipe.


Bean Stew with vegetables (Weight-Life Balance)

Ingredients (for 4 portions)

4 portions vegetables: (4 x 120-130g)
green beans
4 portions dried beans or lentils (NOT from a can)
3 tbsp rosemary
2 garlic cloves
8,5 dl.vegetable stock
balsamic vinegar (shortly before eating)

Lentil stew


Wash the beans. Clean and cut the vegetables in small bite size pieces. Heat up a pan that can also go into the oven and bake the garlic together with the vegetables and rosemary. Add the washed beans  and let it bake for some more. Add the vegetable stock and put the lid on the pan and let it simmer for 5 minutes. Put the pan with lid in a pre heated oven (160 degrees) and let it cook for about 60 minutes or depending on the type of beans until tender but still with a bite. Stir the beans a few times. At the end of the cooking time, the beans have soaked in all the vegetable stock and they are done. Before eating add 1 teaspoon of balsamic vinegar and season to your liking with salt and pepper. You can heat it up or eat it cold. This is very easy to prepare, it just needs its time in the oven…


Beans Soup

Ingredients (best to make more portions)

1 portion beans 150 g from the can  e.g. white beans or kidney beans
1 liter of vegetable stock
1 portion of chinese leaf lettuce
1 tsp grated ginger


Bring the stock to the boil and add the fresh ginger.  Add the can of beans and cook for 3 minutes. Add the chinese leaf lettuce, cut in small stripes, to the stock and cook for 1 minute. If you like it a bit more spicy you can add some chili flakes shortly before serving.


Bean Patties

1 portion Beans
1 piece of whole grain rye crisp bread
Mixed Herbs
1 bunch of fresh chives, chopped

1. Soak the beans overnight in cold water. Drain and bring beans to the boil and simmer in fresh water (as per instructions on packet) with a bunch of mixed herbs.
2. Crumble crisp bread and add water; mash to a thick paste with a fork.
3. Once the beans are cooked, pour off water and allow to drain. Puree beans together with seasoning and spices. Add the bread mix and knead together.
4. Make patties from the mix and warm them in a pre-heated oven 400°F. Remove from oven and roll in chopped chives
Cook’s note: These bean patties go well with salad or vegetables.


Vegetarian Chili

Ingredients for 2 portions

2 portions pulses (lentils, chickpeas, kidney beans, white beans 120 g raw) or take a whole can)
2 portions vegetables 250-300 g:
1 can of peeled tomatoes (slightly more than ½ medium size per day..)
herbs like garam masala, curry powder
salt and pepper
1 tbsp of oil

vegetarian chili


Clean and cut the vegetables into bite size pieces. Stir fry the leek, zucchini and cauliflower 5 minutes until golden brown. Add some curry powder (1 teaspoon) to the pan. Add the can of peeled tomatoes and let it all simmer for 10 minutes on low heat. At the end add the beans and let it simmer for another 5 minutes. Season with curry powder, garam masala, salt and pepper.  This dish is very satisfying and great to eat in the afternoon!



Amelie Cooks Metabolic Balance
Metabolic Balance Recipes from Thierry Clerc
Metabolic Balance USA Blog
Metabolic Balance USA Recipes
Weight-Life Balance

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