Metabolic Reset Recipe-
Lunch- Carbohydrates: 10 grams; Protein: 1 portion
Dinner- Carbohydrates: 5 grams; Protein: 2 portions
This recipe can be easily modified to serve as lunch or dinner- and is easily scaled for additional servings to share with others, or to eat over a few days. For a little variety, try replacing the chicken breast with sauteed lamb, beef, or Canadian bacon.
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Ingredients
For a Lunch Serving:
- 90 grams savoy cabbage thinly sliced (4.5 CHO)
- 30 grams fennel bulb thinly sliced (2 CHO)
- 18 grams green onions all parts chopped (1 CHO)
- 4 teaspoons dill finely chopped
- 4 teaspoons mint finely chopped
- 4 teaspoons parsley finely chopped
- 15 grams crumbled feta cheese (.5 CHO, .5 PRO)
- 20 grams green olives chopped (1 CHO)
- 16 grams lemon juice (1 CHO)
- 4 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 4 teaspoons olive oil
- 30 grams chicken breast cooked and diced (.5 PRO)
For a Dinner Serving:
- 45 grams savoy cabbage thinly sliced (2.25 CHO)
- 15 grams fennel bulb thinly sliced (1 CHO)
- 9 grams green onions all parts chopped(.5 CHO)
- teaspoons dill finely chopped
- teaspoons mint finely chopped
- teaspoons parsley finely chopped
- 15 grams crumbled feta cheese (.5 CHO, .5 PRO)
- 5 grams green olives chopped (.25 CHO)
- 8 grams lemon juice (.5 CHO)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons olive oil
- 90 grams chicken breast cooked and diced (1.5 PRO)
Ingredients
For a Lunch Serving:
For a Dinner Serving:
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Instructions
- Combine the cabbage, fennel, green onions, dill, mint, parsley, feta, and olives in a bowl and stir to combine.
- In a small bowl, whisk together the lemon juice, cider vinegar, and Dijon. As you continue whisking, add the olive oil slowly until well blended.
- Add the diced chicken and the vinaigrette from the last step to the cabbage mixture. Stir until well blended.
Recipe Notes
Adapted by Starkel Nutrition from Brassicas by Laura B. Russell (10 Speed Press, 2014).