It’s day 3 of the CelluBlue Slim Challenge! Did you enjoy yesterday?
Get ready for another delicious and balanced day!
For lunch, we’re sharing another recipe from the Fit Food Guide: tuna cake! To discover our nutritional guide in e-book format, you can find the free trial version as well as the full version.
Bon appétit from the Cellublueteam!
BREAKFAST
- 1 green tea
- 1 no-added-sugar compote
- 3 tbsp of plain fromage blanc in a bowl with 30 g of muesli
LUNCH
TUNA CAKE
Ingredients – serves 8 slices:
• 1 large can of tuna in water
• 3 eggs
• 1 cup (250 ml) skimmed milk
• 6 WASA-style crispbreads (or 60 g flour)
• 30 g parmesan
• Small green olives
• 1 sachet of baking powder
• Salt and pepper
Method:
Preheat your oven to 180°C.
Crush (or blend) the crispbreads into fine crumbs, like flour.
In a mixing bowl, combine the eggs and the crispbread crumbs, then whisk together.
Drain the tuna thoroughly, removing as much liquid as possible, then flake it into the bowl.
Add the chopped olives and parmesan, then mix everything together.
Gradually stir in the milk.
Season with a little salt and pepper to taste, and add a few herbs if you like.
Pour the mixture into a non-greased loaf tin and bake at 180°C for approximately 45 minutes.
Serve warm or cold, with a tomato salad.
DINNER
CHICKEN AND MUSHROOM TART
Ingredients – fo
r 1 tart:
• 1 puff pastry sheet
• 100 g grated gruyère
• 25 cl light single cream
• 3 eggs
• 3 chicken breasts
• 300 g button mushrooms
• 2 shallots
• 1 lemon
• 1 tsp olive oil
• 2 pinches of nutmeg
• 1 pinch of salt and pepper
Method:
Wash the lemon, zest it, then squeeze the juice.
Cut the chicken breasts into cubes and pour the lemon juice and zest over them.
Add a small drizzle of olive oil, salt, and pepper.
Mix and set aside in the fridge. Preheat the oven to 200°C.
Place the puff pastry in a tart tin and prick the base with a fork.
Bake the pastry blind for 10 minutes.
Wash and finely chop the parsley, then peel and slice the shallots.
Wash and slice the mushrooms.
In a non-greased frying pan, cook the chicken cubes until golden, about 5 minutes.
Remove the chicken, then gently soften the shallots. Add the mushrooms and cook for 5 minutes.
In a separate bowl, beat the eggs with the cream, parsley, and nutmeg.
Spread the grated gruyère over the base of the tart, scatter the chicken cubes on top, then cover with the mushrooms and shallots.
Pour over the egg and cream mixture. Bake for approximately 30 minutes at 180°C. Serve with a green salad.
TIP OF THE DAY
Today we wanted to share with you the benefits of mushrooms! As well as being delicious, mushrooms are an excellent source of vitamins and minerals, particularly vitamin D, which very few foods contain. They are also very low in calories (just 30 calories per 100 g) and are made up mostly of water. They help keep cravings at bay thanks to the feeling of fullness they provide! Mushrooms are also a source of protein, containing more than most other vegetables. And if you need another reason, eating mushrooms can help lower cholesterol thanks to their fibre content!
So tonight, enjoy the chicken and mushroom tart with absolutely no guilt!
CHALLENGE VALIDATION STEP
At the end of the day, don’t forget to confirm your participation for Day 3 by heading to our Facebook page and/or our Instagram account and leaving a comment under today’s post with “DAY 3 DONE!”
Join us on social media and share your culinary creations every day using the hashtag #defiminceurcellublue! Our coaching team will be checking in every day to cheer on all the brave challengers! 🙂
Finally, as a thank-you for taking part in our challenge, we’re giving you €5 off any order in our online store with the code DEFIMINCEUR2016
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To go further on this topic:
- How to slim your waist?
- Pretox before the holidays: a good idea?
- Which Cellublue products should you use after pregnancy?
Useful categories : Slimming Program.