Just because it’s different doesn’t mean it’s difficult. I get comments from clients needing inspiration with cooking and creating menus from foods on their Metabolic Balance plan they might not normally eat. You don’t need to be a chef to make your plan tasty, I certainly am not but enjoy what I cook, so I thought I would share some of my favourite recipes with you over the next few weeks. Note ingredients and quantities will vary as the plan is designed just for you and your body’s needs so I have just listed ingredients.
Crab San Choy Bow
- iceberg lettuce
- salad leaves (I used lambs leaf lettuce and lollo rosso salad)
- red capsicum
- crab meat
- Remove core from the lettuce and gently separate leaves. Trim leaves slightly using a pair of kitchen scissors to form lettuce cups / bowls. Shred trimmings and place in a large bowl.
- Peel and finely slice shallots. Peel and de-seed cucumber, cut in half lengthways and slice finely. Finely slice capsicum and avocado lengthways Add all salad ingredients to the shredded iceberg. Top with crab meat, add Vietnamese mint if you desire and mix well to combine. I also top with cracked pepper.
Photo credit is from changs.com (I forgot to photograph mine before I ate it :))