Your Weekly Metabolic Health Update
Welcome to The Metabolic Edit, your metabolic health bulletin from Combe Grove.
Our team of Dietitians, Nutritionists and Doctors have curated the latest metabolic health updates, recipes and books to support you on your path to optimised metabolic wellbeing.
In edition 4, our experts delve into the topic of Muscle, why strength matters and how muscle and movement play a vital role in preventing inflammatory illnesses and improve longevity.
Read the Business Standard article here.
Recipe of the Week: Courgette and Leek Frittata
One of our nourishing daily plates in the Map Room, this delicious frittata recipe boasts 27g of protein per serving.
Serve with a mixture of fresh salad leaves, cherry tomatoes and even a spoonful of chutney.
Serves 8
Protein – 27g
Carb – 9.3g
Ingredients:
- 12 large eggs
- 400g cheddar
- 500g leeks (or alternative, e.g red onion)
- 500g courgette (or any green veg)
- Tsp of rock salt
- Tsp black pepper
- 30g of goats cheese or alternative to put on top (e.g feta)
Method:
1. Pre heat the oven to 160 degrees, gas mark 3.
2. Mix eggs and cheddar together in a large bowl. Add in the leeks, or an alternative from the allium family eg. red onion, shallot, yellow onion or spring onion, and green vegetables such as courgette, broccoli or alternative vegetables.
3. Season with a tsp of rock salt and tsp of black pepper along with any other herbs you would like e.g basil, thyme, parsley.
4. Line a medium frying pan with parchment paper and pour in the mixture. Make sure the frying pan used is oven proof.
5. Sprinkle on top the goats cheese or feta and heat in the oven for 35-40 minutes or until the mixture is cooked.
6. Leave to cool before evenly slicing into 8 pieces.
We look forward to sharing fresh news and updates on metabolic health next week.
