#7 La Valleur Metabolic Balance®: Be Adventurous

In the U.S., “Variety is the spice of life,” is a well-known adage. It is also a quality I practice in many areas of my life. 

With the Metabolic balance plan, I could easy fall into a pattern of having the same few meals  on a regular basis. Like most people, I’m a creature of habit.

Before starting this nutrition program at the beginning of January, I probably had basically the same breakfast nearly every morning for 40 years: a banana, one or two pieces of toasted whole wheat or English muffin bread with thick salt-free butter and Marmite, the latter two items influenced by my 20 years in England and Germany.

I haven’t had a banana nor Marmite for over two months and one of my favorite foods – butter? I have only had it once – on bread – during a treat meal last month.

One of my favorite new healthy breakfast choices is plain Greek yogurt, sourdough rye bread [which I make every couple of weeks] spread with a thin layer of coconut oil, a crunchy Honeycrisp apple and a couple of cups of strong Starbuck’s rich French roast coffee.

My meat options, though – which are venison and veal – leave me challenged to come up with different ways to prepare it.  I say “it” referring to venison because I have yet to find a source for veal in the large metropolitan area of Minneapolis, MN.

So recently I decided to make venison meat loaf. It was really tasty and gives me another new easy all-in-one meal option.  I doubled the recipe so I had an easy to re-heat meal.

Here’s my Venison Meat Loaf Recipe:

330 g/ 11.6 oz. ground venison

290 g/ 7.76 oz. mixed vegetables (I used ½ a medium sized onion, button mushrooms and four slivers of green, red, orange and yellow bell peppers all finely chopped)

1 egg for binding

Seasoning: Fresh thyme, oregano and basil, salt, pepper, garlic powder, cajun spice

Mix everything together in a bowl and place in 2 separate ovenproof dishes for 2 meals-in-one

Bake for 45 minutes at 190 °C/ 375 °F

I used what I had in on hand. This meal would also be tasty with celery or any other vegetables that you enjoy. Just make sure to chop them quite finely so that the mixture sticks together.

Feel free to post your own favourite recipe from your Metabolic balance plan. Go on, be adventurous!

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Results: Day 63 on the MB® plan, down 25 lbs., I’m back on the treadmill 4-5 days a week which supports my weightloss commitment.

Tip: Be adventurous and try new ways to create meals that keep you happy, satisfied, engaged and nourished each day.

2 Comments Add yours

  1. Sister, you have inspired me to get some variety in my MB menu. Now, to find the time………….

    Like

  2. Reblogged this on Munich Artists and commented:

    On LivecleanMB, metabolic balancer Barbara La Valleur shared a recipe for Venison MeatLoaf in her metabolic balance diet diary post. Shall we declare this week international metabolic balance meatloaf week? If you have a favourite meatloaf recipe share it with us on Facebook. We would love to see what you are creating on your metabolic balance plan.

    Like

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