5 healthy and easy recipes, to be enjoyed lightly

After the excesses of the holidays, let’s dream of freshness and lightness in our dishes! The editorial team has selected you 5 healthy recipestasty but also easy to reproduce, prepared by renowned chefs. Jean-François Piège, Cyril Lignac, Juan Arbelaez, Diego Alary or Angèle Ferreux-Maeght: discover their healthy recipes full of flavoursto start the year in style and have some fun post-vacation detox, while you indulge. We warn you: after tasting it, your guests will ask for more…

Cyril Lignac’s Healthy Coconut Curry Shrimp Soup Recipe

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

For 4 people

Ingredients :

  • 18 raw shrimp
  • 1 white onion
  • 1 stalk of lemongrass
  • 25 g of ginger
  • 1 clove of garlic
  • 20 g of curry powder
  • 40 cl of coconut milk
  • ½ liter of whole or vegetable milk
  • ¼ liter of water (if needed)
  • ½ lemon juice
  • 2 Pak Choy cabbage
  • ½ apple
  • A few coriander leaves
  • Olive oil
  • Espelette pepper
  • salt

Recipe :

Chop the onion and mince the garlic. Then cut the lemongrass into thin slices and the ginger into small pieces. Shell, remove the casing and cut the prawns into pieces of about 2 cm, before setting everything aside. In a pan with a little olive oil, sauté the onion and garlic. Add the lemongrass and ginger and cook for 3/4 minutes.
Sprinkle with the curry, then mix well so it doesn’t burn. Then pour over the coconut milk, milk and lemon juice. For 5 minutes, bring the mixture to a boil. Then let it simmer gently for 15 minutes. If necessary, you can add water. Wash the cabbage before cutting it into thin strips.

Fry the pieces in a pan with a drizzle of olive oil, about 3 minutes. Add a little salt, then set aside. Stir the shrimp bits into the cooked cabbage, then sauté them for a few minutes. Place the soup in your hand blender or blender. Don’t hesitate to check the seasoning and adjust salt if necessary.
For the dressing: in the center of the plates, serve the cabbage and the prawns. Then add the sauce, then decorate with apple sticks, a pinch of Espelette pepper and a few coriander leaves. Enjoy your meal ! You can find this recipe in the book “Fait Maison” n°3 by Cyril Lignac.

Guinguette d’Angèle’s healthy pumpkin egg flan recipe

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

For 2 people

Ingredients :

  • 1 small pumpkin
  • 1 drizzle 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 bunch of chopped chives
  • 10 cl of almond cream
  • 2 eggs
  • 1 bunch of chopped chives

Recipe :

Preheat your oven to 180°C. Cut the butternut squash in half, then remove the core. Remove some of its pulp so that you can then garnish the pumpkin well. On a baking tray lined with parchment paper, place the two halves of the butternut. Then drizzle them with olive oil, sprinkle with smoked paprika, then salt and pepper. Finally bake for 15 minutes. Pour the almond cream into a salad bowl, then add the chopped onions, the grated garlic clove, the peeled thyme and the chives. Mix everything vigorously.

Remove the pan from the oven. In the hollow of the pumpkin put the previously crumbled fresh goat cheese. On top, then drop the almond cream mixture on top. Then bake again for 15 minutes. Take everything out of the oven. Into each of the nuts, crack an egg before baking again for 5 minutes. Note: The egg yolk should be cooked but still runny. To finish: take the baking dish out of the oven, sprinkle with a little chives and enjoy. Find this recipe and other healthy recipes on the Guinguette d’Angèle website. Enjoy your meal !

Juan Arbelaez’s healthy banana bread recipe without butter

Healthy banana bread recipe without butter by Juan Arbelaez

Ingredients :

  • 6 very ripe bananas
  • 4 eggs
  • 140 g of rice flour
  • 50 g of ground almonds
  • 1 tablespoon of baking soda
  • 1 tablespoon of honey
  • ½ teaspoon cinnamon
  • 75 g of cane 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. Gradually add the flour, the ground almonds, the sugar, the cinnamon and the baking soda: blend all the way through so that the mixture has a homogeneous consistency.

Then add the vanilla and blend again. In an oiled mold (oil and not butter), pour the preparation. Cook for about 20 minutes. To check doneness: insert a knife in the center of the banana bread. If any batter remains on the blade, cook for a few more minutes. A rather healthy snack because without butter (even the amount of sugar can be adjusted according to your tastes): ideal for a snack!

Diego Alary’s healthy winter vegetable tian recipe

Tian Winter Vegetable Recipe by Diego Alary
©Diego Alary / In the kitchen with Diego Alary, Hachette Pratique editions

Ingredients :

  • 1 pumpkin
  • 1 orange carrot
  • 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, then peel the vegetables, before slicing them finely with a mandolin. Butter a baking dish or the mold you prefer, then place the vegetables on it: alternate them to vary the colours. Brush the tops of the vegetables with lightly melted butter, before seasoning with salt and pepper. Then cook for 10 minutes.

Prepare a bechamel to which you will add fresh goat cheese. Over the vegetables, then pour the béchamel before baking again for 40 minutes at 180°C. Finally, prepare a piece of bread which you will then mix with the Parmesan. About 10 minutes before the end of cooking, sprinkle your tian with this breadcrumbs. Once you taste it, it’s sure: you’ll add this veggie to your list of favorite healthy recipes! You can find this recipe in detail in the book “In Cucina con Diego Alary! “.

The healthy recipe of sea bream ceviche, fennel jus by Jean-François Piège

Sea bream ceviche, fennel jus recipe by Jean-François Piège
©Nicolas Lobbestaël / Jean-François Piège / Zero fat – Editions Hachette Pratique

For 2 people

Ingredients :

  • 2 skinless sea bream fillets
  • The heart and stems of a fennel
  • The juice of 2 centrifuged fennel
  • The tip of a bird’s eye chili pepper
  • 1 lime
  • 5 or 6 radishes

Recipe :

Cut the 2 sea bream fillets into large cubes, then cut the fennel heart into small cubes. Then very finely chop the tip of the pepper: adjust the quantity according to your tastes. Chop the sprigs of fennel (or you can replace it with dill). Take the zest and juice from the lime. Mix all the ingredients, pour in the juice of the 2 centrifuged fennel, then add salt. Then leave to marinate for at least 15 minutes in the refrigerator. Arrange the preparation in pretty bowls or soup plates. Complete with thin slices of radish cut with a mandoline. Top with the marinade before serving very cold.

Chef’s note: This is a vegetable ceviche, but you can also make a traditional ceviche. Then marinate the fish in the juice of a lime with some chopped onion, garlic, chopped coriander and a little chilli. Enjoy your meal ! Find this recipe and other healthy recipes in the book “Zéro gras” by Jean-François Piège (photographs by Nicolas Lobbestaël).

Leave a Reply

Your email address will not be published. Required fields are marked *