5 healthy and easy recipes for light pleasure

After the excesses of the holidays, we dream of freshness and lightness on our plates! The editorial team chose you 5 healthy recipestasty too easy to reproduce, prepared by renowned chefs. Jean-François Piège, Cyril Lignac, Juan Arbelaez, Diego Alari or Angèle Ferreux-Maeght: discover healthy recipes full of flavorsto kick off in style and have some fun post-holiday detox, time to party. We warn you: after tasting it, your guests will want more…

Cyril Lignac’s healthy coconut-curry-shrimp soup recipe

©Cyril Lignac / Homemade N°3, La Martinière editions

For 4 people

Ingredients:

  • 18 raw shrimp
  • 1 white onion
  • 1 sprig of lemongrass
  • 25 g of ginger
  • 1 clove of garlic
  • 20 g of curry powder
  • 40 g of coconut milk
  • ½ liter whole or plant-based milk
  • ¼ liter of water (if needed)
  • ½ lemon juice
  • 2 packs of tea cabbage
  • ½ apple
  • Few coriander leaves
  • Olive oil
  • Espelette pepper
  • Salt

Recipe:

Chop the onion and mince the garlic. Then cut the lemon into thin slices and the ginger into slices. Shell, remove the shells and cut the prawns into about 2cm pieces before storing everything. Fry the onion and garlic in a pan with a little olive oil. Add lemon and ginger and cook for 3/4 minutes.
Sprinkle with curry, then stir well to prevent burning. Then pour coconut milk, milk and lemon juice. Bring the mixture to a boil for 5 minutes. Then let it simmer gently for 15 minutes. If necessary, you can add water to it. Wash the cabbage before cutting it into thin strips.

Fry the pieces in a pan with a little olive oil for about 3 minutes. Add some salt then set aside. Add the shrimp pieces to the cooking cabbage, then fry them for a few minutes. Place the soup in a hand blender or food processor. Feel free to check the seasoning and adjust the salt if necessary.
For the dressing: place the cabbage and shrimp in the middle of the plates. Then add the sauce, then garnish with apple sticks, a pinch of Espelette pepper and a few coriander leaves. Enjoy your lunch! Find this recipe in “Fait Maison” n°3 by Cyril Lignac.

A healthy recipe for buttery egg casserole from Guinguette d’Angèle

A healthy butter egg cocotte recipe from Guinguette d'Angèle
©La Guinguette d’Angèle

For 2 people

Ingredients:

  • 1 small pumpkin
  • 1 cup of olive oil
  • 1 pinch of smoked paprika
  • 100 g of fresh goat cheese
  • ½ onion, finely chopped
  • 1 clove of garlic, grated
  • 1 sprig of thyme
  • 1 small bunch of chopped onions
  • 10 cl of almond cream
  • 2 eggs
  • 1 small bunch of chopped onions

Recipe:

Preheat the oven to 180°C. Cut the pumpkin in half, then cut out the core. Remove some of its flesh to decorate the pumpkin well. Put half of the butter on a baking sheet lined with baking paper. Then brush them with olive oil, sprinkle with smoked paprika, then salt and pepper. Finally, cook for 15 minutes. Pour the almond cream into a salad bowl, then add the chopped onion, grated garlic, peeled thyme and onion. Mix everything vigorously.

Remove the plate from the oven. Place the previously shredded fresh goat cheese into the cavity of the butternut squash. Top, then drizzle with the almond cream mixture. Then cook again for 15 minutes. Remove everything from the oven. Break an egg in each of the butter before cooking for 5 minutes. Note: the yolk should be cooked but still runny. To finish: remove the dish from the oven, sprinkle some cucumber on top and enjoy. Find this recipe and other healthy recipes at Guinguette d’Angèle. Enjoy your lunch!

Fat-free healthy banana bread recipe by Juan Arbelaez

Fat-free healthy banana bread recipe by Juan Arbelaez

Ingredients:

  • 6 very ripe bananas
  • 4 eggs
  • 140 g of rice flour
  • 50 g ground almonds
  • 1 tablespoon of soda
  • 1 tablespoon of honey
  • ½ teaspoon of cinnamon
  • 75 g of brown sugar
  • 1 vanilla pod

Recipe:

Preheat the oven to 180°C. In a bowl, mash the bananas with a fork. Add the eggs, then mix vigorously. Add a generous spoonful of honey, then mix again. Slowly, then add flour, ground almonds, sugar, cinnamon and soda: beat all the way so that the preparation has a homogeneous structure.

Then add vanilla and beat again. Pour the preparation into a greased mold (but not oil). Bake for about 20 minutes. To test for doneness: insert a knife into the center of the banana bread. If a little dough remains on the knife, cook for a few more minutes. Quite a healthy snack because it is fat-free (the amount of sugar can also be adjusted according to your taste): ideal for a snack!

Diego Alar’s healthy winter vegetable recipe

Winter vegetable recipe by Diego Alari
©Diego Alari / Diego Alari in the kitchen with Hachette Pratique editions

Ingredients:

  • 1 pumpkin
  • 1 orange root
  • 1 yellow carrot
  • 1 purple carrot
  • 1 sweet potato
  • 2 turnips
  • 1 purple kohlrabi
  • A little béchamel
  • Fresh goat cheese
  • bread crumbs
  • Parmesan cheese
  • butter

Recipe:

Preheat the oven to 190°C (th. 6/7). Wash the vegetables, then peel them and finely chop them with a mandoline. Grease a pellet dish or the mold of your choice, then put the vegetables in: alternate them to change the colors. Brush the tops of the vegetables lightly with melted butter before adding salt and pepper. Then cook for 10 minutes.

Prepare a béchamel sauce to which you will add fresh goat cheese. Pour the béchamel over the vegetables, then pour the béchamel before baking again at 180°C for 40 minutes. Finally, make a breadcrumb, then mix with parmesan. Sprinkle your tian with these breadcrumbs about 10 minutes before the end of cooking. Once you taste it, it’s for sure: you’ll add this vegetable tyana to your list of favorite healthy recipes! This recipe is in the kitchen with Diego Alari! “.

A healthy recipe for sea bream ceviche with dill broth by Jean-François Piege

Bream ceviche recipe, fennel broth from Jean-Francois Piege
©Nicolas Lobbestaël / Jean-François Piège / Zero fat – Hachette Pratique editions

For 2 people

Ingredients:

  • 2 fillets of sea bream without skin
  • Fennel heart and stem
  • 2 centrifuged dill juice
  • Bird’s eye chili tip
  • 1 lime
  • 5 or 6 radishes

Recipe:

Cut 2 bream fillets into large cubes, then dice the dill hearts. Then very finely chop the end of the pepper: adjust the amount according to your taste. Chop the fennel sprigs (or you can replace them with fennel). Extract the zest and juice from the lime. Mix all the ingredients, pour 2 centrifuged dill juice, then salt. Then leave to marinate in the refrigerator for at least 15 minutes. Arrange the preparation in beautiful bowls or soup plates. Top with thin slices of radish cut with a mandolin. Cover with marinade before serving very cold.

Note from the chef: this is a vegetable ceviche, but you can also make a traditional ceviche. Then marinate the fish in lime juice with some chopped onions, garlic, chopped coriander and a little chili. Enjoy your lunch! Find this recipe and other healthy recipes in Zéro gras by Jean-François Piet (photos by Nicolas Lobbestaël).

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