Sunday Food Prep will be a weekly post of Metabolic Typing Diet inspired recipes to feed me and my honey! I am a busy gal and can’t make dinner every night so I plan to cook food that we will eat for the week or at least the first few days…because last weeks dish (Chicken with Brussels Sprouts & Baby Courgette with Pesto) lasted only till Monday evening! What am I suppose to do, make food in a vat?!?! Anyhow I hope you enjoy this recipe, it’s a Filipino culture favorite!
Just a quick reminder of the macronutrient ratios for the Metabolic Typing Types:
Protein Type: 70% proteins & fats (40/30) / 30% carbohydrates
Carbohydrate Type: 60% carbohydrates / 40% proteins & fats (25/15)
Mix-Type: 50% carbohydrates / 50% proteins & fats (30/20)
*In General: Protein Types should avoid Gluten, Protein & Mix-Types should have high fiber, low-to-medium starch carbs, and sprouted grains.
*There is no calorie counting in the Metabolic Typing Diet. Reason being, if you eat for your body type, your body will know when to stop. No over-eating. No cravings. No depriving.
Go buy The Metabolic Typing Diet book and take the test to find out what you are!
What you need:
- chicken thigh meat (boneless & skinless pref.)
- baby potatoes
- soy sauce
- balsamic vinaigrette
- brown sugar
- virgin coconut oil *click here for offer on buy 1 get 1 free at Tropical Traditions- that’s $25.00 savings! *Ends 9/22/11
Put it together:
In a large pot put coconut oil and saute garlic, add chicken and pepper and lightly brown. Add potatoes and soy sauce and bring to boil then simmer.
Once chicken and potatoes are pretty much cooked add balsamic vinaigrette and brown sugar, cook for another 5 minutes and serve with banana slices!
*As I rarely measure anything and cook with my intuition and taste buds which I encourage you to do the same, maybe you would appreciate some guidelines– it’s a 2 to 1 ratio on the soy to vinaigrette , a handful of brown sugar, a handful of garlic, and be generous with the virgin coconut oil!
I grew up eating my adobo with side of banana . Though it may seem odd, it tastes good together. Coincidentally, I found an article on Sodium to Potassium ratio which explains a recent study showing it to be ideal to have a low sodium to a high potassium ratio. Though perhaps it’s asking a lot of my banana, intuitively I feel like there is a connection 😉 OK, even if it’s not, the article is a good read so click and get informed!
P.S. Dinner Conversation:
BF: “Did you use coconut in here?”
Me: “Yes, you like it?”
BF: “Wow, perfect amount! This is the best adobo you’ve made!”
Me: “Better than my moms?”
BF: Offers his fist for a bump– Priceless!!!!!!!!! (Sisters, shshsh, don’t tell mom…)
Now learn what happens to your food after you swallow it, and why I try to make sure I eat low to medium starch carbohydrates after lunch! (tonight I splurged 😉
Comments are cool! Recipes rock! So share and do both below!