Oven Baked Pancake

Oven baked pancakes are a perfect way to start your mornings. They are easy to make, light, fluffy and delicious. All you have to do is create a pancake batter, pour it onto a baking tray and bake the cakes until it´s golden.


2 tablespoon butter
4 dl milk
4 eggs
4 tablespoon sugar
3 dl all-purpose flour
1 teaspoon vanilla sugar


Spread the oven tray properly with 2 tablespoons of butter. Turn the oven to 180 degrees and put the baking tray in.
Add all the other ingredients to a medium-size bowl or blender. Mix until you get an even batter.
Carefully remove the baking tray from oven and pour the batter onto it. Bake in the oven for about 20-30 min or until the pancake is golden brown.
Remove the pancake from the oven and let it cool for few minutes.
Serve with ice-cream, fresh berries or maple syrup.

Did you make the recipe? Leave a comment and let me know how it turned out for you!

Health benefits of eating a plant-based diet

Plant-based or plant-forward eating patterns focus on foods primarily from plants. This includes not only fruits and vegetables, but also nuts, seeds, oils, whole grains, legumes, and beans. Switching to a plant-based diet doesn’t mean that you have to become vegetarian or vegan and never eat meat or dairy. Rather, that you should proportionately choose to eat more of your foods from plant sources.

Fruits and vegetables are rich in vitamins, minerals, antioxidants and fibre. Fibre is a nutrient that most of us don’t get enough of, and it has tons of healthy perks–it’s good for your waistline, your heart, your gut and your blood sugar.

Health benefits

Weight loss

A plant-based diet is more likely to result in weight loss than a vegan diet. There’s plenty of research suggesting vegetarians tend to consume fewer calories, and thus weigh less and have lower body mass indexes than non-vegetarians.

Healthier heart

Eating a vegetarian diet may lower your risk of cardiovascular disease, and may improve other risk factors for heart disease by lowering your blood pressure and cholesterol, and improving your blood sugar control.

Lower diabetes risk

Roughly 387 million people are living with diabetes, and according to the International Diabetes Federation, that number is expected to soar to nearly 600 million by 2035. Type 2 diabetes is entirely preventable, and research suggests a plant-based diet can help ward off this disease.

Lower blood pressure

Research suggests that a diet loaded with fruits and vegetables can lower blood pressure.

Healthier looking skin

Cutting back on animal products also means skipping much of their saturated fats, which are notorious for clogging pores. Plus, many of the vitamins, pigments and phytochemicals in fruits and veggies contribute to healthy skin.

Lower cancer risk

Saturated fat and trans fat—found in dairy products, meat, and fried foods—can increase the risk for Alzheimer’s disease and other cognitive conditions. A plant-based diet avoids these foods and is rich in antioxidants, folate, and vitamin E, which may offer a protective effect.

Plus as an added bonus eating less meat and dairy products and more fruits and vegetables also means smaller environmental footprint.

With meat and dairy being the leading contributor to greenhouse gas (GHG) emissions, reducing animal-based foods and choosing a wide range of plant foods can be beneficial to the planet and our health.

If you want to make the switch to a plant-based diet, you can start by gradually reducing their meat and dairy intake.

Eating an entirely plant-based meal once a week, or swapping out one animal product for a plant-based one, can be an excellent place to start.

What you decide to eat or not eat on a plant-based diet is entirely up to you. For the most part, people on plant-based diets eat less of the following:

  • Fast food
  • Desserts and sweetened beverages
  • Refined grains: white rice, white bread, refined pasta, etc.
  • Packaged foods: cookies, chips, sugary cereals, etc.
  • Processed meats: bacon, sausage, etc.

Changing your nutrition is a powerful way to live longer, help the environment, and reduce your risk of getting sick. A diet high in fruits and vegetables can help to protect you against cancer, diabetes and heart disease.

There are many varieties of fruit and vegetables available and many ways to prepare, cook and serve them. When buying and serving fruit and vegetables, aim for variety to get the most nutrients and appeal.

Pildiotsingu ultimate health bundle your super tulemus

White fish with olive and sundried tomato crust


120g sundried tomatoes
80g of black olives
200g of breadcrumbs
2 tbsp of chopped parsley
salt and black pepper
white fish
4 tbsp of olive oil
2 tbsp of white wine


Preheat the oven to 150 degrees.
Put the sundried tomatoes, olives, breadcrumbs and parsley into a food processor and process until everything is evenly crushed and resembles breadcrumbs. Season with salt and pepper as needed and set aside.

Sprinkle some salt on the fish and put it on a baking tray. Drizzle some olive oil and white wine on the fishes and bake in the oven for 5 minutes. Take the fish out of the oven and cover it with the breadcrumb mixture you made before. Put the fish back into the oven and bake for another 10 minutes or until the breadcrumbs are slightly golden and the fish is cooked through.


Did you make the recipe? Leave a comment and let me know how it turned out for you!

No Bake Frozen Lime Cheesecake with Chilli Sauce


115 g digestive cookies
50 g coconut shavings
175 g of melted, chilled butter

250 ml whipped cream
400 g of cream cheese
100 g of sugar
2 large limes, rind grated and juice squeezed

60 g of sugar
juice from 3 limes
2 red chilli pods, well chopped and seeds removed


Crush the cookies and mix them with coconut shavings and mix melted butter. Take a fold-out cake tray (approx. 24 cm) and cover the bottom with baking paper. Squeeze the biscuit mixture into the baking tray. Put in the refrigerator.

Mix the double cream with sugar, add lime juice and rind (don´t stop mixing while adding the ingredients). Add cream cheese (don´t whisk, just stir). Pour the mixture on the cake. Then place the cake in the freezer.

Put the sugar and lime juice in a saucepan and bring to a boil, add the chopped chillies. Boil for about 5 minutes. Leave to cool down. Pour the syrup over the cake before serving.


Did you make the recipe? Leave a comment and let me know how it turned out for you!

Lentil salad with tomatoes, herbs and mustard sauce


200 g black lentils

200g black lentils                                                                             

1 L water                   

10 g coriander leaves                                                                       

10g parsley leaves, chopped

5g mint, chopped

15g roasted nuts

1 green onion, finely chopped          

For tomatoes:

240 g plum tomatoes

1 tbsp olive oil

1 garlic clove, crushed

1 thyme brunch

1 pinch of icing sugar

Salt and pepper

For mustard sauce:

1 teaspoon Dijon mustard

1 tablespoon olive oil


Pre heat the oven to 140 degrees.

Rinse the lenses in cold water and place them in a large saucepan with water and a pinch of salt. Bring the mixture to a boil, cover, lower the heat and leave to gently simmer for about 15-20 minutes. Lenses are ready when they have doubled their size. Leave to cool down.

Cut the tomatoes into 6 sectors, remove the seeds and set them aside (you will need them later). Put the tomatoes in a small bowl and add the olive oil, garlic, thyme, sugar, salt and pepper. Stir well and place them on to a baking tray. Bake in the oven for 30-40 minutes or until the tomatoes have slightly shrunk in size. Remove the tomatoes from tray and leave to cool down.

Lightly chop the mint and parsley leaves and set aside.

Place the pre-ignited tomato seeds in a blender with mustard, olive oil and a pinch of salt. Blend until the mixture is nice and smooth.

When all ingredients have cooled, combine lentils, fresh herbs and salad dressing. Finally, sprinkle with roasted nuts, green onions and place the roasted tomatoes on top.


Did you make the recipe? Leave a comment and let me know how it turned out for you!

How Processed Foods Affect Our Health

Multiple concerns have been recently raised about processed foods, including the profusion of processed foods and the threats they pose. Recent research has demonstrated that more than 60% of the food purchased annually in the US is highly processed.

Processed foods are the items that dominate the centre aisles of any typical grocery store including:

  • Sausages
  • Hot dogs
  • Bacon
  • Ready-made meals
  • Cereal
  • Canned goods
  • Chips
  • Soda
  • Candy and other packaged items
  • Cookies

The majority of processed foods are high in sugar content and other harmful ingredients that might trigger lots of health problems. Here are 5 ways overconsumption of processed food could be affecting your health:


Highly processed meals are often packed with extra sugar, and we all know that sugar contributes to obesity, which can then lead to chronic diseases as consequences. Frequently, the word “sugar” lurks behind these words corn syrup, fructose, glucose, malt or maltose, honey, molasses, nectar, etc. However, any type of sugar, including those hidden, has no nutritional value, and contrary to what is believed, they even make your body more avid to consume even more calories.

Sugars are a type of carbohydrates, which the body fuels to get its energy. However, when you overconsume these types of carbohydrates, they are stored in the body—typically as fat that leads to obesity.

That’s because the eating sugary foods trigger a sense of pleasure and craving in your brain, like what is associated with drug addiction. That’s why you think highly processed meals are more delicious and experience subconscious cravings for them.

To keep your body healthy and avoiding obesity, you should moderate your sugar consumption. According to the 2015-2020 Dietary Guidelines, sugars should be limited to no more than 10 percent of daily calories equal to 12 tsp of sugar per day. But don’t let this amount fool you because an average can of soft drink contains about 10 teaspoons alone.

Metabolic Syndrome

Obesity might not sound a health issue for some people, but processed food consumption is also associated with metabolic syndrome, a set of risk factors that can trigger heart disease and type2 diabetes. Metabolic syndrome is diagnosed when you experience increased waistline with abdominal obesity, elevated triglycerides, low HDL (healthy) cholesterol levels, high blood pressure, or high fasting blood glucose.

The excess of sugars found in highly processed foods is the main culprit of several metabolic consequences.  Frequent spikes in blood glucose levels are one of metabolic syndrome that requires insulin to be stabilized. Over time, this can cause insulin resistance, as well as raising the levels of Triglycerides in the blood. The cumulative effects of these metabolic occurrences can increase the risk of developing heart disease and diabetes.

Autoimmune Diseases

Autoimmune diseases occur when our body’s immune system confuses healthy cells as unhealthy and prompts an attack against its own organs.

The most common autoimmune diseases are type1 diabetes, Systemic lupus erythematosus, Guillain-Barre syndrome, multiple sclerosis, rheumatoid arthritis, Crohn’s disease, Psoriasis, and Hashimoto’s thyroiditis.

Experts say that 70% of your immune system is found in your stomach. When the tight junctions between intestinal epithelial cells become compromised, they weaken the body’s defence line and can enable exposure of environmental toxins into the body, referring to a condition called leaky gut.

Scientists have shown that 7 common additives abundantly found in processed foods can destroy the tight junctions between intestinal epithelial cells and opens up the door for toxins to harm the body, which can raise the possibility of developing an autoimmune disease. These common additives foods are including glucose, salt, emulsifiers, organic solvents, gluten, microbial transglutaminase, and nanoparticles.

Colorectal Cancer

Processed foods can also raise the likelihood of developing colon cancer. This time, processed meats are the culprit, which include bacon, sausage, lunch meat, hot dogs, beef jerky or any meat product that has been chemically formed to stay preserved. The threat also includes eating red meat such as beef or pork.

Eating as few as 50 gr of processed or red meat per day can increase the risk of colorectal cancer by 18%. It is believed that the danger comes from either the chemicals used to preserve these meats or their cooking process, which both are associated with exposure to carcinogenic compounds.

Inflammatory Bowel Disease

Processed foods can also trigger inflammatory bowel disease, also called Crohn’s disease or ulcerative colitis. The culprit is a class of chemical additive known as emulsifiers, which are employed for extending shelf life. You can find them in nearly every processed food product, including bread, peanut butter, cake mixes, salad dressings, sauces, yoghurt, pudding, processed cheese, etc.

Emulsifiers even found in your household soaps or detergents because their primary function is allowing water and oil to stay mixed, either for removing grime or holding together food substances that usually would separate.

A recent study demonstrated that mice who were fed a diet simulating the emulsifiers found in our processed foods experienced changes in their gut bacteria that prompted several health conditions, including obesity, metabolic syndrome, and inflammatory bowel disease.

The reason for this connection is because the bad bacteria compromise the protective mucous layer that usually separates microbes from the intestinal wall, like how a detergent removes dirt, which triggers an inflammatory response and raised the incidence of these diseases.

Beetroot and goat cheese salad

Beetroot, also known as beet, has been gaining in popularity as a new superfood due to recent studies claiming that beets and beetroot juice can improve athletic performance, lower blood pressure, and increase blood flow.

That’s because beetroots are exceptional in nutritional value, especially the greens, which are rich in calcium, iron and vitamins A and C. Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked– they can be cooked up and enjoyed in the same way as spinach.

One delicious way to enjoy beets is to make them into a salad. This healthy beetroot salad is easy to make and a delicious option to add some extra nutrients to your diet.



30g walnuts

6 tbsp olive oil

2 tbsp white wine vinegar


6 medium-size beetroots

0,5 red onion

250 g goat’s cheese, cut into cubes

6 mint leaves

salt, pepper


Preheat the oven to 220 degrees.

Cut the walnuts into smaller pieces and roast them in the oven for about 4-6 minutes. Take the walnuts out of the oven and transfer them into a small bowl.

Take another bowl and mix vinegar, oil, salt and pepper together. Now add the walnuts to the mix.

Peel the beetroots and slice them into about 0,5 cm slices. Season with a little bit of salt and pepper. Roast the beetroots in the oven for about 15 minutes or until they are softened but still a bit crunchy. Meanwhile slice the onion thinly.

Put the beetroot on a serving plate. Then add the onions and cheese. Now pour over the dressing and add mint leaves and a bit more salt and pepper if needed.


If your hands become stained during preparation and cooking beetroot, rub some lemon juice over them to help remove the colour.

Did you make the recipe? Leave a comment and let me know how it turned out for you!

What is a healthy diet

A healthy diet is a balanced diet. The purpose of eating healthy is not to starve yourself or to keep yourself deprived of your favourite foods, but to make yourself look and feel better while improving your overall health. A healthy diet helps protect against malnutrition in all its forms, as well as noncommunicable diseases (NCDs), including but not limited to such diseases as diabetes, heart disease, stroke and cancer.

Learning to eat healthy isn’t just about consuming the right foods, but also knowing how much and when to eat. A healthy diet will not only help prevent illnesses, but it will help prevent mood swings, forgetfulness and boost your energy levels. Poor diet, on the other hand, can contribute to a bunch of health risks like:

  • Being overweight or obese
  • Heart disease and stroke
  • Diabetes
  • Depression
  • High blood pressure
  • Tooth decay
  • High cholesterol
  • Osteoporosis
  • And much more!

You are what you eat!

What you eat goes into your system and affects the “mechanism” by becoming a part of it. Changes can either be good or bad for your health, depending on what you eat. These changes can affect the way you think, the way you feel and the way you act. For example, by consuming a large amount of sugar you are likely to get mood swings as the sugar levels change in your body. After consuming fast food you are likely to feel tired as your digestion slows down and most of your energy goes to digesting the food. Also, fast and fried foods tend to be much lower levels of vitamins, minerals and other essential nutrients while being higher in calories due to the high amounts of added sugar or fat in them.

What should be included in a healthy diet?


Drink plenty of water! Water doesn’t just help us to stay hydrated but it also helps our bodies flush our systems of waste products and toxins. Dehydration can cause tiredness, low energy, and headaches. Consuming plenty of water can also be good for our weight as it is common to mistake thirst for hunger, so staying well hydrated will also help you to make healthier food choices.


We need fibre in our diets is to keep our digestive system in good working order. Fibre also helps us feel fuller for longer, it can improve our cholesterol and blood sugar levels and can also assist in preventing some diseases such as diabetes, heart disease and bowel cancer.(4)


Protein is basically an important component of every cell in the body. It is an important building block of bones, muscles, cartilage, skin, and blood. Protein provides us with energy and supports our mood and cognitive functions.


While not all fat is good for us, healthy fats provide us with essential fatty acids (that we can’t make ourselves but need in small amounts) as well as energy. Fat is required for a range of bodily processes and to maintain the normal structure of cells in the body. Fat also carries essential fat-soluble vitamins and is important for their absorption.


As well as being good for our bones, not getting enough calcium in your diet can also contribute to anxiety, depression, and sleep difficulties.

When putting together your diet plan keep in mind:

Mix up your diet

Eating a variety of different foods has a positive effect on our health. If you continue to eat the same food over and over again, you will miss out on important nutrients. So make sure to mix up your diet!

Eat Small Amounts of Fat and Oils

Since fat is an important part of a healthy diet, rather than adopting a low-fat diet, it’s more important to focus on eating more beneficial “good” fats and limiting harmful “bad” fats. Monounsaturated fats and polyunsaturated fats are known as the “good fats” because they are good for your heart, your cholesterol and your overall health. These fats can help lower the risk of heart disease and stroke, lower blood pressure, prevent abnormal heart rhythms and so on. Good sources of these kinds of fats are olive oil, avocados, olives, nuts, pumpkin seeds, tofu, soy milk etc.

Eat Moderate Amounts of Animal-Based Foods

Animal-based foods, such as meat, fish, poultry, eggs, milk, yoghurt and cheese should all be eaten in moderation. These foods are rich in protein, iron, vitamin B12 and niacin. Red meat is a great source of iron and zinc. Sausages and processed meat should be avoided.

Milk, yoghurt and cheese are rich sources of calcium. They also contain protein, riboflavin and vitamin B12. These foods contain usually quite a high percentage of fat, so the key is to eat in moderation!

Eat Plenty of Plant-Based Foods

Nature provides everything from air and shelter to food. Everything that grows from the ground (fruits, grains and vegetables) and is edible is generally considered good for us. Lots of common foods like bread, pasta, cereals come from things like rice, oats, barley, millet and so on. While some of these products have higher nutritional values than the others, none of these products are bad for us. When making a choice which plant-based products to prefer, keep in mind that wholegrain foods are usually a better choice as they provide us with more fibre, vitamins and minerals. Also, be sure to read the labels as some products that advertise themselves as “healthy” can contain large amounts of hidden salt, sugar or fat in them.

Drink plenty of water!

Things to avoid or consume in moderation

Salt and sugar

In moderation, neither of those two is harmful for us. Unfortunately, most of us tend to over-consume them without realizing. The recommended salt intake per day should remain less than 5 g (1). Keeping it less than 5g per day can help prevent hypertension, and reduce the risk of heart disease and stroke in the adult population. Reducing salt intake to the recommended level could prevent 1.7 million deaths each year (2).

In both adults and children, the intake of sugars should be reduced to less than 10% of total energy intake. Consuming too much sugar increases the risk of tooth decay. Excess calories from foods and drinks high in sugars also contribute to unhealthy weight gain, which can lead to overweight and obesity. Recent evidence also shows that sugars influence blood pressure and serum lipids, and suggests that a reduction in sugars intake reduces risk factors for cardiovascular diseases (3).

Processed Foods

During the last century, more and more processed food has been entering the market. This has resulted in more and more illnesses and an obesity epidemic. Processed foods are made to enhance the taste of foods, and yes they do carry out their function, but they are not healthy for consumption in the long run.

So what is a processed food? A processed food is any food that has been altered in some way during preparation. Not all food processing is bad and some processed food can be good for us as well. Some foods need processing to make them safe, such as milk, which needs to be pasteurised to remove harmful bacteria. What makes the processed food less healthy is the fact that ingredients such as salt, sugar and fat are sometimes added to make the flavour more appealing and to extend their shelf life, or in some cases to contribute to the food’s structure, such as salt in bread or sugar in cakes.

Buying processed foods can lead to people eating more than the recommended amounts of sugar, salt and fat as they may not be aware of how much has been added to the food they are buying and eating. These foods can also be higher in calories due to the high amounts of added sugar or fat in them.


Alcohol is great every now and then, but if you’re having it on a regular basis you may want to reconsider. Drinking alcohol has a wide range of negative effects on a person’s health, both immediately and long-term. Red wine is commonly known to have some health benefits, however, this is purely in moderation! The key here is to ensure you are not drinking heavily or too regularly to have any lasting damage to your health.

So whether you want to lose a bit of weight or are just thinking about taking the first steps towards a healthier lifestyle, keep in mind that a healthy diet is a balanced diet.


1. Guideline: Sodium intake for adults and children. Geneva: World Health Organization; 2012.

2. Mozaffarian D, Fahimi S, Singh GM, Micha R, Khatibzadeh S, Engell RE et al. Global sodium consumption and death from cardiovascular causes. N Engl J Med. 2014; 371(7):624–34.

3. Te Morenga LA, Howatson A, Jones RM, Mann J. Dietary sugars and cardiometabolic risk: systematic review and meta-analyses of randomized controlled trials of the effects on blood pressure and lipids. AJCN. 2014; 100(1): 65–79.

Metabolic cooking review

How does metabolic diet work?

It works like metabolism. Your body learns to break down fat for energy. The diet focuses on reducing carbohydrates for weight loss, that leads to the production of ketones in the body which is believed to decrease appetite. The goal is to ensure that your body adjusts to burning fat instead of storing it.

What is metabolic cooking?

The Metabolic Cooking Program is a 9-book set with recipes that are designed to create a thermogenic effect on your body. The recipe book does not require that you use any fancy supplements, tricks, or starvation. All you need to do is prepare and eat healthy foods designed to enhance weight loss by using the best fat burning recipes and using them in a way that you can make sense of. You do not have to complicate things. This program aims to make everything simple for you.

The Metabolic Cooking Program includes several eBooks with information to help you achieve your ideal weight fast and easy.

If you are worried about finding foods that are good for your weight loss goals, you do not need to be worried. The program as a whole contains easy and quick fat burning recipes, which include snacks, entrees, side foods, and desserts. All of them have ingredients that will help improve your body’s “furnace;” therefore, all you need to do is cook and eat.

The Fat Burning Steps of Metabolic Cooking

  1. Know what is safe to eat- food combinations are crucial to optimize fat loss potential. This profile system tells you exactly what recipes are “fat burning friendly” at different times of the day so you never have to guess and you always know what is safe.
  2. Metabolic Adaptation Phenomenon Food Cycling- Rather than always choosing chicken, egg whites, and protein powder, the program introduce some new foods into your diet.
  3. Thermocharged Fat Burning Ingredients- It makes your food work for you! Choosing from the “Metabolic Cooking Approved” foods and ingredients list it ensures you boost metabolism just by eating. Immediately double your efforts by using unique food combinations that burns calories just by breaking down the foods you eat. These are foods that are guaranteed to burn fat so there’s no guesswork regarding what foods to pick when cooking your meals.

What is included?

  • 9 part cookbook with over 250 recipes that will teach you how to make your own tasty fat torching meals.
  • The “Nutri-profile” system, which makes it easy to see what nutrients you are getting out of each recipe
  • Leading cooking rules
  • Nutrition Guide
  • The Fat Loss Optimizer Guide loaded with all the information that you must know in order to burn fat faster and master the art of fat loss cooking and nutrition
  • The Metabolic Salad Builder to show you how to create the ultimate fat burning salads that will stimulate your metabolism so that you burn more body fat than ever!
  • The Supplements Optimizer Guide
  • Metabolic Cooking Quick Sheets
  • Bonus Cooking Video Series
  • Pre-made grocery lists, suggestions for purchasing ingredients and kitchen supplies
  • Bonus cookbooks & more

Who are the metabolic cookbook creators?

Dave Ruel

Dave is the most respected and trusted fitness cook in North America and is a firm believer that eating healthy to support your body goals DOES NOT have to be plain and boring.

He’s seen fitness enthusiasts go the usual route of steamed chicken, baked potatoes, and broccoli for every meal and has had the opportunity to teach them that there is a ‘better way’. With Dave’s approach, you’re never dieting, you’re just eating healthy because you love it.

Dave has a large background in helping others achieve their goals, be it fat loss or muscle building and is always learning new and innovative techniques to use in the kitchen.

Karine Losier

Karine, co-author of Metabolic Cooking is also known as the ‘Lean Kitchen Queen’ and has a strong passion for food, fitness, and culinary adventures. She gets excited about challenging the commonly used techniques that most chefs turn to while seeking out healthier alternatives. Simply put, she’s a real kitchen glamour renegade.

Karine isn’t just a bubbly little chef either. She’s holds a master’s degree in psychology so she is fully aware of all the psychological struggles that people face with regards to their eating habits and diets, thus why she knows the importance of good nutrition that tastes great and serves to motivate people to stick with their diet by challenging their commonly held psychological beliefs.

Pros and cons of this program


  • Recipes are quick and easy to follow and prepare. This Cookbook is great guidance for both people with experience in cooking and absolute beginners.
  • Lot of different recipes! Over 250 recipes so it doesen´t get boring
  • All the recepies contain exact nutritional profile so you can know exacly how much calories, grams of protein and carbohydrates, and calories you consume.
  • The ingredience are simple and easy to find
  • Contains a variety of vegetarian recipes
  • If you don´t like the cookbook it has a 60-day money-back guarantee
  • Includes a handy supplement optimizer for hard gainers.
  • Includes a total of 20 bonus materials on top of the nine primary programs
  • It’s Family-friendly.


  • Not for people who really don´t like cooking and can´t stand being in the kitchen for more than 2 minutes
  • The principles and explanations of how and why each food boosts metabolism are not well defined.
  • Some of the videos take a lot of time to download.
  • Some recipes do not have the final picture of how the meal should look like


Metabolic Cooking is definitely worth the purchase if you want to stay in shape without staying hungry all the time. The program offers a large variety of recipes so there is something for every taste. For the price of only $29 you not only get nine books filled with dozens of recipes that you can use to prepare delicious foods, but you also receive a lot of valuable information.

I would recommend this cookbook to anyone who is hoping to lose weight using healthy and tasty food. With so many recipes to choose from, you can never go wrong.

Get Your Metabolic Cooking here

Vietnamese cuisine

I am a total foodie 🙂 I love food, I love cooking and experimenting with new recipes. While I hold no official degree in the given field, I have been an cooking instructor and introduced different cuisines to children and adults alike.

One of my favorite national cuisines is Vietnamese. The Vietnamese kitchen is light, full of colors and flavors. Like most Asian philosophies, Vietnamese food is underpinned by the Xu Wing and Mahābhūta principles that emphasise the importance of the balance between the five elements for health and well-being. Due to that, there are five fundamental “tastes” in each Vietnamese meal – spicy, sour, sweet, bitter and salty. Each Vietnamese dish has a distinctive flavor which reflects on one or more of these elements.

Traditional Vietnamese kitchen has found a good balance between vegetables, meat and spices. Most meats are only briefly cooked. Vegetables are eaten either fresh or if they are cooked, they are boiled or only briefly stir-fried. For seasoning, things such as fish sauce, shrimp paste, soy sauce, bean sauce and fresh herbs like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird’s eye chili, lime, and Thai basil leaves are used. These ingredients, combined together, are what makes Vietnamese cuisine unique and delicious.


Rice plays a big part in Vietnamies culture and economy. Vietnam is the third-largest rice exporter in the world (after Thailand and the US)(2). Over 15 million smallholder farmers derive their livelihoods from rice (1).  Rice is everywhere and in everything. Rice appears in breakfast, lunch, dinner, and dessert. It is grown all over the country, most bountifully so in the Mekong Delta down south, which can grow enough rice to feed all 87+ million people of Vietnam, with plenty left over.

Historic influences

Throughout history Vietnamese kitchen has been influenced by the neighbouring countries Cambodia, Malaysia and China but also by French. Due to influences from French colonization, when the French introduced onions, cauliflower, lettuce, potatoes, tarragon, carrot, artichoke, asparagus, coffee and baguettes, which usually differ from the French counterpart in that the baguette is normally made entirely of rice flour. The French also introduced the use of dairy products in Vietnamese-French fusion dishes. So finding creme brulee in the Vietnamese menu is not uncommon at all.

Regional differences

Vietnam is divided into three main regions: north, south and central. Every region has its own individual characteristics(3).

In northern Vietnam, where the climate tends to be cooler, food tends to be less spicy and black pepper is favoured over chillies. Many notable dishes of northern Vietnam are crab-centered. One of this region’s most famous dishes is bún chả(4).

In southern Vietnam, the food is much sweeter and somewhat spicier than in the north. The sweetness in the dishes comes from added sugar and coconut milk. Thanks to the warmer climate the southerners also grow, use more herbs and a larger variety of vegetables in their dishes which makes their food more flavourful and vibrant. Also, because of the vast shorelines, much of the food includes seafood.  

Central Vietnamese dishes are noticeably spicier than the other two regions. Chili peppers and shrimp sauces are among the frequently used ingredients.

Central region’s cuisine is also notable for meals consisting of many complex dishes that are served in small portions. Some of the regions signature dishes are bún bò Huế(5) and bánh khoái(6).

Vietnamese cuisine provides a plethora of delicious dishes and offers a valuable insight into the country’s culture.

My top 3 favorite Vietnamese dishes

1) Vietnamese Spring Rolls

2)  Vietnamese Noodle Soup- Pho

Photo by T – N G U Y E N 🍁 on Pexels.com

3) Lime and lemongrass creme brulee