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  • Writer's pictureSujata Kale-Banerjea

Pesto Seeds Toast

In my practice as a nutritionist, I have had people calling and saying that they feel nothing works when trying to lose weight, increasing energy, feeling restful in the morning, falling asleep at night, and preventing weight gain. This when I know that the Metabolic Balance Nutrition Plan is the right program for them.

Pros of the Metabolic Balance Plan

This is a highly personalized nutrition plan based on your own blood values that looks at parameters such as liver function, glucose, inflammation, thyroid health, etc. Based on your own body chemistry, the plan is tailored to you. Your plan will include all of the building blocks that are necessary to balance your metabolism. These building blocks include protein, carbohydrates (vegetables, fruits, whole grains), and healthy fats. Water intake is also calculated and your balanced plate ensures plenty of soluble and insoluble fibre.

Cons of the Metabolic Balance Plan

It can be hard to know what foods will and will not come on your plan. During the initial assessment, I always consider my clients' individual likes and dislikes but sometimes there may be foods you have not seen before!

Pumpkin seeds and sunflower seeds are a type of plant based protein and is often recommended on the plan with vegetables. Here is a recipe that I love and is quick and easy to do!

1 serving


  • 1 serving Rye Bread (toasted)

  • 20 grams Sunflower Seeds (soaked overnight)

  • 20 grams Pumpkin Seeds (soaked overnight)

  • 30 grams Baby Spinach

  • 15 Parsley

  • Garlic (1 small clove)

  • 2 tsps Fresh Dill

  • Carrot (Cut in to sticks)

  • Fennel (Cut into sticks)

  • 1 tsp Apple Cider Vinegar

  • Sea Salt & Black Pepper (as per taste)


  1. Blend the seeds and seeds, spinach, parsley, dill, sea salt, pepper and ACV coarsley into a paste. Spread the pesto onto the slices of toast until evenly covered. Enjoy!

  2. Have Carrots and Fennel on the side for the rest of the portions for your Vegetables.


Serving Dish Size: Use a 9-inch pie plate or 9 x 9-inch baking dish for 4 servings.

Meal Prep: You can make this breakfast ahead and store in the fridge. Enjoy cold or

reheat before serving. Serve with yogurt for protein.

Left Overs: Keeps in the fridge for up to 3 days. The oats will lose their crispiness overtime.

From Suja's Kitchen to your kitchen. Enjoy!

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