What light dish for the evening? 5 post-holiday recipes to wake up and restore your stomachs

The day after the holidays, are you hungry but not necessarily want to treat yourself with a hearty dish? In fact, you have only one desire: to get back in shape and fight against the excess pounds accumulated last week. So, how about a light dish for the evening based on healthy and seasonal products to lose weight after the end of the year festivities? To rest, wake up and restore your stomachs, the chefs of Deavita.fr got up early this morning to prepare a small selection of balanced, gourmet and satiating dishes for you to try this week.

Light dish for the evening: 5 recipes with seasonal ingredients to lose weight after the holidays

The end-of-year celebrations rhyme with feasting! So, after the foie gras, the turkey stuffed with chestnuts and the homemade Christmas log, our only desire is to find a light diet and get rid of the calories consumed… without doing sports if possible! To do this, bet on seasonal ingredients! Citrus fruits, avocado, leeks, mushrooms, cabbage, pumpkins, beets and all kinds of root vegetables. The current season offers you many treasures to put on your plate to regain your balance after the festivities. Combine these products with lean meats, fish and seafood for light, gourmet and low-calorie dishes. Demo in 5 healthy recipes!

Cream of cauliflower and lentil soup

Want a light and comforting dish for the evening? So, how about a good creamy and smooth winter soup made with cauliflower and lentils? Warm, gourmet and fragrant, it’s the ideal recipe to fight against the ills of the winter season!

Ingredients :

• 1 cauliflower
• 150 g coral lentils
• a few sprigs of cilantro
• 2 tbsp. fennel seeds
• the juice of a lemon
• 4 tbsp. olive oil
• 2 tbsp. tablespoon red curry paste
• curry
• salt and pepper

Preparation :

Preheat your oven to 200°C. Wash the cauliflower, then cut a third into florets, then the rest into small pieces. Place the florets on a baking sheet. Brush them with a little oil and sprinkle with fennel seeds. Bake them for 15 minutes. Then, heat the remaining oil in a saucepan. Add the rest of the fennel seeds, the coral lentils and the cauliflower in pieces, then the curry paste. Mix well and cover with water. Bake for about 30 minutes or until cooked through. Transfer the contents of the saucepan to the bowl of your food processor and mix. Salt, pepper and pour the lemon juice. Mix again. Divide the soup into deep plates and sprinkle each with fennel seeds, roasted cauliflower florets, and coriander leaves.

mashed sweet potatoes in the oven

Ingredients :

• 1 kg of sweet potatoes
• 150 ml light liquid cream
• 20g butter
• 4 pinches grated nutmeg
• salt and pepper

Preparation :

Preheat oven. Wash the sweet potatoes and wrap them in aluminum foil. Slide them into the oven and cook for 1 hour or until they become soft. Then, remove them from the oven and let them cool. Peel them and put their pulp in the bowl of your food processor. Add the butter and cream, nutmeg, then season with salt and pepper. Blend until you get a smooth puree. Heat it up and voila! Serve with pan-fried salmon or a chicken dish.

Lebanese Tabbouleh

Ingredients :

• 100g bulgur
• 3 tomatoes
• 6 tbsp. water
• 1 onion
• 1 bunch of fresh mint
• the juice of a lemon
• 1 bunch of flat-leaf parsley
• 4 tbsp. olive oil
• salt and pepper

In a small saucepan, boil some water, then pour it over the bulgur and let it swell. Peel and dice the tomatoes. Peel and chop the onion. Wash and chop the mint and parsley. Add the lemon juice. Drizzle with olive oil, salt and pepper. Mix everything well and refrigerate for 1 hour. Tabbouleh goes well with the Lebanese chawarma recipe that will transport you to the Middle East.

Salmon with Brussels Sprouts and Kale

Ingredients :

• 2 skinless salmon fillets
• 400g Brussels sprouts
• 5 kale leaves
• 1 lemon
• 1 shallot
• 70g butter
• 150ml white wine
• 30ml maple syrup
• 4 tbsp. olive oil
• salt and pepper

Preparation :

Peel and chop the shallot, then sweat it for a few minutes in a small saucepan with a little butter. Deglaze with white wine and let reduce. Squeeze the lemon, and pour its juice into the pan with the remaining cubed butter. Whisk, salt, pepper and keep warm. Next, wash and trim the ends of the Brussels sprouts. Cut them into four and cook them for 5-10 minutes in a pot of boiling salted water. Drain them and sauté them in a pan with half the oil. Book.

Next, wash the kale leaves, cut its stems and cut them into thirds. Brown them for a few minutes in the pan with a little oil. Then, add Brussels sprouts. Season, mix and reserve. Cut the salmon fillets into cubes. Cook them with the maple syrup for 3 minutes, turning them over. Put the cabbage in the bottom of a deep dish, add the salmon cubes and coat with lemon sauce.

Sauteed light veal with olives

Fancy a light dish for the evening based on meat? Our latest recipe is perfect to end the first week of January 2023 on a gourmet and healthy note! Creamy, satisfying and easy to prepare, this sautéed veal with olives will delight the whole family.

Ingredients :

• 800 g of quasi veal
• 1 onion
• 200g tomato sauce
• 120g pitted green olives
• 200ml white wine
• 3 tbsp. olive oil
• 1 C. flour
• 1 C. black peppercorns
• salt and pepper

Preparation :

Peel and chop the onion. Next, cut the meat into large chunks. Heat the oil in a pan and sauté the onion for 3 minutes. Add the meat, sprinkle with flour and mix. Cook for 5 minutes. Then pour the white wine with 100 ml of water and the tomato sauce. Season. Add the olives, peppercorns, then cover and simmer for 45-50 minutes over low heat. Serve immediately.