Diet meals for parties: how to limit calories?

There’s no way to deprive yourself or disappoint your guests with a diet-focused festive meal! Our tips will help you prepare a Christmas or New Year’s Eve meal that is as delicious as it is light.

Water rich in sodium bicarbonate to promote digestion

St-Yorre, Célestins, Rozana, Badoit, Quézac. These sparkling waters provide between 4,368 mg and 1,000 mg per liter. “But be careful in casehypertension, it is better to avoid it”, advises Ysabelle Levasseur, nutritionist-nutritionist. “Christmas dinner is usually rich in salt.”

And Aurore Lavergnat, nutritionist-nutritionist, suggests: “you can simply choose low-mineralized water which prevents the kidneys from having too much mineral load to filter, or still water such as Contrex or Hépar, the calcium and the magnesium they contain is alkalizing.”

Choose wine or champagne over a cocktail for the holidays

“We must not forget that this is empty calories ! », recalls Ysabelle Levasseur. “And think hydrate with watereven outside of meals, with houses and apartments being heated.”

As an aperitif, avoid mini-boudins, savory crackers and chips

We prefer vegetables in sticks, mousse, soup or simple oilseeds: almonds, walnuts, hazelnuts, which provide Omega-3 fatty acidsunsaturated fatty acids, fiber and vegetable proteins, or small Seafood : periwinkles, cockles, mini vegetable soups… These colorful and light alternatives will be much more original than peanuts or cocktail sausages.

Another possibility: “we can also offer the starter as an aperitif”, suggests Ysabelle Levasseur: “gifts from Foie grasin smoked salmonoysters in jelly… This way we save calories, starting the meal directly on the plate.”

For a quick and simple festive meal, add vegetables to the menu

Christmas dinner is often poor, so we thought about offering some! ” They bring of fibersminerals and vitaminsand, eaten raw, they satisfy quickly”, says Aurore Lavergnat.

Don’t forget to serve a salad at the end of the meal. It is, as my grandmother used to say, ‘the broom of the stomach and intestines’, recalls Ysabelle Levasseur, nutritionist-nutritionist.

Goose, turkey or capon… Choose the right bird!

The goose and capon are very fat.”, warns Ysabelle Levasseur. “Especially if they are stuffed with sausage meat!” We prefer the Peru, very rich in protein, or duck which contains omega-3.

And if you really want to stuff your birds, “we opted for a filling made from cooked vegetablesenriched with digestive spices (cumin, cardamom) and herbs such as parsley and chives, rich in antioxidants”, suggests Aurore Lavergnat.

Think about less conventional red meats

Ostrich or bison steak could be interesting”, says Ysabelle Levasseur. A 100 g serving of ostrich or bison provides between 116 and 140 calories, 22 to 29 g of protein and just 2 to 2.4 g of fat. It has fewer calories and less fat than beef.

Avoid basting meat with butter during cooking, and remember to be careful with the sauces.

Opt for a fish main course

Sea bass, monkfish, John Dory, turbot, hake, sea bream… “We chose a baking, and we just add a pinch ofoil, herbs and lemon”, suggests Aurore Lavergnat. “But be careful with mayonnaise and industrial sauces”, warns Ysabelle Levasseur.

Swap sandwich bread and white baguette for rye bread, cereal bread, wholemeal bread…

“These breads are rich in fiber, vitamins, minerals », recalls Aurore Lavergnat. “We can only offer one of the meals, especially if, as a starter, there is already toast”, says Ysabelle Levasseur.

Adapt your portion of cheese

The most cheese is fresh, the richer it is in water, the fewer calories it contains », explains Aurore Lavergnat. That’s why we adapt our portion: “30 g for fresh cheeses, 20 g for others”, suggests the latter.

Another solution: “offer the cheese plate only at one of the holiday meals”, suggests Ysabelle Levasseur.

Replace the log or cake with a vitamin-rich dessert!

“The trunk of the pastry is a concentrate of saturated fatty acids », Alert Aurore Lavergnat. Therefore, it is better to avoid tradition: “we replace it with a cold log, beggars or a dessert made with fruits rich in vitamin Cwhich we need especially in winter”, recommends Ysabelle Levasseur.

Finish the meal with an herbal digestive tea

“Based on peppermint, lemon balm, star anise, sage or mallow”, suggests Aurore Lavergnat.

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