Slimming: we have reduced 9 classic winter dishes

[PLATS D’HIVER] This year, we promise, no question of gaining (too much) kilos between December and March. To help you keep that promise, we’ve lightened up the recipes for your favorite winter dishes.

Gray weather, rain, chilly wind … as soon as it starts to get cold, we are more willing to allow ourselves some excess food. A hot chocolate and a piece of cake for afternoon tea, a “tartiflette” appointment on weekends … Our argument: it’s cold, so the body needs more energy to function. Certainly … But it was valid when the accommodation was not heated and we were not teleworking every other day.

When the weather plays on the weight

On the other hand, the weather, especially the amount of light perceived by our retina, influences our mood. In the fall, the sky is overcast, we spend most of our time locked up, it gets dark early … Result: the retina no longer perceives enough light, which affects the production of serotonin and melatonin . Some people have the impression that they are functioning in slow motion, both physically and mentally.

This is what we call “seasonal depression” or “seasonal affective disorders”: we feel tired and we eat to compensate, preferably rich or sweet foods (if we console ourselves with steamed celery, it would know). Without forgetting the period going from New Year’s Eve to the Galette des Rois, formidable for the figure.

Above all, you must avoid soft foods

“It is common to gain a little weight in winter, analyzes Dr. Florence Solsona, nutritionist and author of 50 golden rules of slimming (ed. Larousse). Because we naturally crave rich foods during this period. A trend that is normally reversed in the summer, when we then lean more for salads and fresh food. The problem is that we often do not lose the weight gained during the winter “.

Hence the interest of not letting go so as not to accumulate, over the years, kilo after kilo. And to try to lighten as much as possible gratins, raclettes and other winter dishes.

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2/9 – How to lighten the raclette?
We do away with the classic charcuterie, cheese galore and potatoes at will. We replace it with lean cold cuts (Grisons meat, defatted raw ham, white ham), we limit ourselves to 4 slices of cheese and 2 potatoes. Better, we take Tomme de Savoie at 10%. Add raw vegetables (pickles, small white onions in vinegar, cherry tomatoes) and add green vegetables in addition to potatoes.

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3/9 – How to lighten the fondue?
We remove the mixture of cheeses (we can keep half of it, at a pinch) and we replace with cancoillotte, a much less fatty cheese preparation. Add vegetable cubes to soak alternately with the bread cubes.

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4/9 – How to lighten the gratin dauphinois?
We remove the whole cream and replace with light cream with 8 or 15% fat, or soy cream. We add thin slices of turnip (the whites or the “golden balls”, yellow), cut with a mandolin, alternating with the slices of potatoes.

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5/9 – How to lighten the shepherd’s pie?
Remove the mashed potatoes with butter and replace it with a mash made with equal parts of potatoes and vegetables (celeriac, pumpkin, cauliflower, etc.), with a little light cream. Add chopped parsley just before serving, for a vitamin C bonus.

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6/9 – How to lighten the salted lentil
We remove the sausages and replace them with small salted only, cooked separately in a broth so that its fat is not absorbed by the lentils, and added at the end of cooking to the recipe. Add steamed vegetables: diced carrots and parsnips.

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7/9 – How to lighten the pot-au-feu?
The fatty pieces of beef (rib dish, tendron) are removed by leaner pieces: scoter, shank, collar, chuck. Add lots of vegetables: carrot, turnip, celeriac, parsnip… Degrease the broth: let cool, then put in the refrigerator. Fat frozen on the surface is easily removed.

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8/9 – How to lighten the pasta gratin?
We do away with the crème fraîche and the white pasta. They are replaced by a light bechamel sauce (50 g of cornstarch for 50 cl of semi-skimmed milk) and whole-grain pasta richer in fiber, or quinoa pasta, with lentils. Add pan-fried sliced ​​vegetables: mushrooms, leeks, etc.

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9/9 – How to lighten quiche Lorraine?
The shortcrust pastry, bacon and heavy cream are removed. They are replaced by a light dough: 200 g of flour + 50 g of potato starch + 50 g of diced butter + 1 egg + 8 to 10 cl of cold water. Leave to rest for 30 minutes in the refrigerator before rolling out. Add diced ham or a few thin strips of bacon fillet, 15% cream, wholemeal flour in the dough, which is richer in fiber and minerals.

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