Seared Tuna, Sauted Corgettes & Roast Squash
This is what we are talking about when we ask our clients to cook healthily.
To adjust to your specific Metabolic Type, you would just alter the proportions. In the picture you have approx 50% Protein and 50% carbohydrate.
For the Slow Oxidiser you would need to increase your carbohydrate amount whilst lowering the protein percentage.
For the Fast Oxidiser increasing the protein amount and lowering the carbohydrate percentage.
What could be simpler?