My slimming secret
My dietary recipes
Nutrition – add the small dishes to the large ones!
There is no secret – to stay in shape, you need a varied and balanced diet:
- Drink as much water as you like
- Cereals and derivatives: they have several qualities. An excellent source of light sugars, they provide the energy needed by our muscles and cells. They also reduce fatigue and the urge to nibble (a miracle!). They can be eaten at every meal.
- Fresh fruit and vegetables: cab be eaten without limit! Maybe someone in your family grows their own. If not, it’s an excuse to go off to the Saturday morning market! They should be consumed within five days.
- Dairy products: no need to remind you that they strengthen our bones due to the calcium they contain. They can be consumed at every meal and limit the sugar intake. However, if you are a fan of good cheese, remember to take it in moderation!
- Meat, fish and eggs: They provide proteins needed by your muscles. The ideal is to eat them once per day.
- Fats: a minimum is necessary (“finally!” you say). However, be careful! Learn how to use them in moderation and preferably use vegetable oils that are rich in essential fatty acids.
Discover my secret slimming recipes!
The arrival of nice weather also signals beautiful green vegetables. In April, the markets display asparagus, cucumbers, spinach, fresh beans, lettuces, roquette and radishes. It’s a real opportunity to cook some light and very tasty dishes!
To vary the recipes, take advantage of seasonal fruits. Among the pineapples, bananas, kiwis and blackberries, you have an enormous amount of choice.
- During the aperitifs: a selection of seasonal vegetables with a light sauce.
For 6 persons :
- 1 bunch of radishes
- 1 cucumber
- 5 carrots
- 15/20 stalks of fresh chives
- 1 box of Grissini bread sticks
- 2 white cheeses 20% fat or 2 natural yoghourts
- ½ lemon
- Salt, pepper
Rinse the chives in cold water, then dry them on absorbent paper.
Mix the 2 yoghourts or white cheeses with the juice of a half lemon, salt, pepper and chopped chives. Leave it in a cool place until required (the sauce is at its best if it is prepared 30 minutes in advance).
Wash the radishes in cold water, cut the leaves to 2cm above the radish. Rinse the cucumber and the carrots and cut them into sticks.
Place the vegetables and the Grissini into small bowls, glasses or a large plate. Serve them together with the light sauce.
- As an entrée: Cold cucumber soup with coriander
For 4 persons :
- 2 cucumbers
- 2 tablespoons of olive oil
- 1 goat’s cheese
- 1 natural yoghourt
- ½ lemon
- Salt, Pepper freshly ground
- 8 sprigs of fresh coriander.
Peel the cucumbers and remove the seeds, cut them into cubes. Chop ¾ of the herbs, chop and keep the rest.
Place the cucumber pieces, the chopped coriander, the goat’s cheese, the yoghourt, the olive oil and the salt into the bowl of a kitchen robot.
Mix for several minutes to obtain a smooth mixture (if the soup is too thick, add a yoghourt).
Add the lemon juice.Keep it cool for several hours.
When ready to serve, pour it into glasses. Sprinkle with a little pepper and chopped coriander.
- Main course: Lamb curry en papillote.
For 4 persons :
- 600g of collar of lamb (or filet)
- 2 tablespoons of curry (as powder or paste)
- 25cl coconut milk
- 1 goose of garlic
- 1cl fresh ginger
- 4 tablespoons of olive oil
- Salt, pepper.
Make the papillotes with greaseproof paper or use small covered dishes or individual papillotes in silicone rubber.
Preheat the oven to 210°C (thermostat 7).
Peel the ginger and chop it. Crush the garlic. Mix the ginger, the garlic and the curry with the coconut milk and the olive oil in a salad bowl.
Cut the lamb into cubes or strips then plunge them into the mixture. Stir them well so that they absorb the spicy mixture.
Remove the lamb and place it in the 4 papillotes, add salt and pepper.
Seal the papillotes and place them on the oven rack. Leave them to cook for 7 to 8 minutes.You can serve this lamb curry with Thai rice or basmati rice.
- Main course: Braised cod in tomatoes.
For 4 persons :
- 1 nice piece of cod, 1.5kg
- 5 tomatoes
- 1 sprig of rosemary
- 2 teaspoons of fennel seeds
- 25g of black olives and 25g of green olives
- 4 gooses of garlic
- 1 teaspoon of balsamic vinegar
- 1 tablespoon of olive oil
- Salt and pepper freshly ground
Preheat the oven to 200°.
Drain and wash the cod, put it on a plate and coat it with olive oil. Season it with salt, pepper and rosemary; add the fennel seeds and the 2 gooses of chopped garlic.
Place the dish in the oven and cook for 25 to 30 minutes.During this time, wash, peel and scoop out the tomatoes, cut 4 tomatoes in two and the last one in cubes, add salt and pepper.
Remove the cod from the oven; add the tomatoes, the olives, the rest of the chopped garlic and a sprig of rosemary.
Cover the fennel seeds with a tablespoon of olive oil and a few drops of balsamic vinegar.Put it back in the oven for 10 minutes.
You can serve this dish with basmati rice.
- An individual dish: Beans and fresh asparagus tips in salad.
For 4 persons :
- 1 bunch of green asparagus
- 200g of fresh beans
- 100g of roquette
- 250g of pasta (fresh tagliatelli)
- 200g of Parma ham in thin slices
- 100g of parmesan reggiano
- 2 tablespoons of pesto
- Salt, pepper.
Wash the asparagus and cut off the base. Cook the bunch for 15 minutes, tips upwards, in a saucepan of simmering salted water. Drain them and let them cool.
Shell the beans; then place them for one minute in a saucepan of salted boiling water. Drain them and let them cool.
Plunge the fresh tagliatelli into a saucepan of simmering salted water for five minutes.
Drain them and let them cool.Rinse the roquette and drain it.
Roll the ham into strips. Using a cheese shaver, make some parmesan shavings.
Mix the pesto with the tagliatelli in a salad bowl. Cover with the asparagus tips, the strips of Parma ham, and the parmesan shavings. Pepper and serve.
- As a dessert: Pineapple carpaccio
For 4 persons :
- 1 Victoria pineapple
- 2 kiwis
- 8 fresh mint leaves
- 1 lime
Peel the pineapple and cut in to thin slices with the help of a pineapple slicer or a sharp knife.
Peel the kiwis and cut them into thin slices along their length.Wash, dry and cut the mint leaves with scissors. Press the lime.
Place the pineapple and kiwi slices on each plate. Sprinkle them with lime juice and decorate each plate with two pieces of mint.
