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Menu of the week low GI by Bérengère Philippon: Day 3


Breakfast: Marbled Bananabread

Take back a piece of the cake from the day before (if there is any left 🙂 )

Lunch: Chirashi salmon, avocado and quinoa

chirachi salmon avocado quinoa from Bérengère philippon

© Bérengère Philippon – Instagram @0sucre_et_igbas

Ingredients for 2 people:

  • 2 frozen salmon steaks
  • 1 tbsp lemon juice
  • 2 tbsp salty soy sauce
  • Pepper, toasted sesame seeds
  • 1 avocado
  • 150g cooked quinoa
  • 1 carrot
  • 1 shallot
  • Vinaigrette

Preparation : Prepare the marinated salmon: mix soy sauce, lemon juice and pepper. Defrost the salmon and cut it into large cubes, then mix with the marinade. Reserve 30 min in the fridge. Sprinkle generously with sesame seeds.
Mix the cooked and cold quinoa with the grated carrot, the shallot and a little vinaigrette. Serve it all with avocado.

Dinner: Melting leek omelette, candied tomatoes and mint

3 Wednesday evening - Sun-dried tomato leek omelette - Bérengère Philippon

© Bérengère Philippon

Ingredients for 2 people:

  • 150g slices of cooked leeks
  • 4 eggs
  • 125g of Brocciu (bush of Corsican sheep) or, failing that, vegetable cream
  • 30g candied tomatoes
  • 4 tbsp parmesan (or gruyère)
  • about 15 mint leaves
  • olive oil for cooking

Preparation : Whisk the eggs with the bush, add the parmesan. Add salt and pepper. In a hot frying pan with a little olive oil, pour the preparation, add the slices of leeks already cooked and the dried tomatoes in pieces. When the omelette is runny, serve with a green salad (arugula here) and chopped mint.

Dessert: your choice

Choose a dessert in the article dedicated to desserts: Low GI menu of the week by Bérengère Philippon: Desserts

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