6 Tips for cooking low-calorie without looking like it

It’s not always easy to pay attention to your figure, without breaking down. To limit the damage, simply follow a few simple common sense rules. Our 6 tips for eating better.

We abuse spices
curry, cumin, Espelette pepper make you forget the lack of fat and salt.

We replace the sugar
with vanilla, cinnamon, orange blossom water.

We divert the eggs
With the whites, we make fruit mousses.
With the yolks, we make an herb sabayon: in a bain-marie, over low heat, whisk 1 ladle of vegetable stock with 2 egg yolks and lots of herbs. It’s delicious with steamed vegetables

We glamorize steam
We blanch green cabbage leaves for 3 minutes in lightly salted boiling water, stuff them with diced salmon (or minced veal) and mushrooms cut into strips, place these ballotins for 5 minutes in a Steamed.

We don’t deprive ourselves of sauces
With a slice of bread soaked in water then drained and mixed with parsley, 1 hard-boiled egg, 2 tbsp. tablespoons of capers, 3 tbsp. tablespoon of olive oil and 2 tbsp. of vinegar, we obtain an impeccable green sauce to season a tomato salad. With shellfish or poached fish, enjoy a sweet and sour sauce: 250 g of 0% white cheese mixed with 1 tbsp. soup of honey vinegar, 2 tbsp. tablespoon of mustard, 1 pinch of sugar and 1 bunch of chopped dill. With a roast veal or pork immersed in 1 liter of semi-skimmed milk, cook 2 carrots, 1 onion and 1 leek. We mix the vegetables at the end to obtain a creamy and velvety sauce.

We have the infused plant
Add a few spoonfuls of refreshed infusion (verbena, thyme, etc.) to fruit salads.

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