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

Are you hungry the day after the holidays but don’t necessarily want to treat yourself to a hearty dish? In fact, you have only one desire: to get back in shape and fight against the extra 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 holidays? To rest, wake up and restore stomach, the chefs of Deavita.fr got up early this morning to prepare a small selection of balanced, gourmet and satiating dishes to try this week.

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

End-of-year celebrations rhyme with banquets! So, after the foie gras, the turkey stuffed with chestnuts and the homemade Yule log, our only wish is to go back to a light diet and burn off the calories consumed… without playing sports if possible! To do this, bet on seasonal ingredients! Citrus fruits, avocados, leeks, mushrooms, cabbage, pumpkins, beets and all kinds of tubers. The current season offers you many treasures to put on your plate to find your balance after the holidays. Pair 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 velvety winter soup made with cauliflower and lentils? Warm, delicious and fragrant, it is the ideal recipe to fight the evils of the winter season!

Ingredients :

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

Preparation :

Preheat the 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 drizzle of oil and sprinkle with fennel seeds. Cook them for 15 minutes. Next, heat the remaining oil in a saucepan. Add the rest of the fennel seeds, the coral lentils and the chopped cauliflower, 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 stand mixer and mix. Salt, pepper and pour the lemon juice. Mix again. Divide the soup into deep bowls and sprinkle each with fennel seeds, roasted cauliflower florets and coriander leaves.

Baked Sweet Potato Mash

Ingredients :

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

Preparation :

Preheat the oven. Wash the sweet potatoes and wrap them in aluminum foil. Put them in the oven and cook them for 1 hour or until soft. Then, take them out of the oven and let them cool. Peel them and put their pulp in the bowl of the 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 stir-fried salmon or a chicken dish.

Lebanese tabbouleh

Ingredients :

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

Boil some water in a saucepan, 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. Season 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 brussel sprouts and cabbage

Ingredients :

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

Preparation :

Peel and chop the shallot, then let it dry for a few minutes in a saucepan with a little butter. Deglaze with the white wine and let it evaporate. Squeeze the lemon and pour its juice into the pan with the remaining diced butter. Beat, add salt and pepper and keep warm. Next, wash and trim the ends of the Brussels sprouts. Cut them into quarters and cook them for 5-10 minutes in a pot of boiling salted water. Drain them and toss them in a pan with half the oil. Book.

Next, wash the cabbage leaves, cut off the stalks and cut them into thirds. Brown them for a few minutes in a pan with a drizzle of oil. Next, add the brussel sprouts. Season, mix and reserve. Cut the salmon fillets into cubes. Cook them in the maple syrup for 3 minutes, turning them over. Place the cabbage on the bottom of a deep dish, add the salmon cubes and cover with the lemon sauce.

Light veal sautéed with olives

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

Ingredients :

• 800 g of almost veal
• 1 onion
• 200 g of tomato sauce
• 120 g of pitted green olives
• 200ml of 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 fry 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 puree. Season. Add the olives, peppercorns, then cover and simmer for 45-50 minutes. Serve immediately.