What better way to fill those long autumn evenings than finally taking the time to cook? We’ve handpicked 5 recipes with anti-cellulite benefits, easy to make and guaranteed to delight both kids and adults alike… Aprons on!
Chestnut and almond soup
Rich in fibre and low in fat, chestnuts are excellent for tackling cellulite.
Ingredients (serves 3–4):
- 350g pre-cooked chestnuts (fresh if possible)
- 2 tbsp walnut halves
- 50g ground almonds
- 1 large shallot
- 2 carrots
- 2 tbsp soy cream
- 1 tbsp olive oil
Method:
- Peel the shallot and finely slice it.
- Wash and peel the carrots, then cut them into thin slices.
- Heat the olive oil in a large saucepan and sweat the shallot for 1 minute.
- Add the chestnuts, then the carrots. Cover three-quarters of the way with water and simmer gently for 25 minutes. Serve and don’t forget to add a portion of protein to your meal — such as a fillet of white fish cooked en papillote or a lemon chicken escalope.
Provençal mushroom sauté
Very low in calories, filling, and packed with fibre, protein, vitamins and minerals, mushrooms are an essential ally for a slimmer silhouette and smoother skin!
Ingredients (serves 4):
- 400g porcini mushrooms
- 300g button mushrooms
- 5 tomatoes
- 3 garlic cloves
- 3 slices of wholegrain bread
- Juice of 2 lemons
- Oregano
- Chopped parsley
- 3 tbsp olive oil
Method:
Wash the mushrooms, remove the earthy stems, and slice them into rounds.
- Peel and finely chop the garlic cloves. Cut the bread into small, even cubes.
- Wash the tomatoes and cut them into slices.
- Sauté the mushrooms in a frying pan with olive oil for 5 minutes. Add the bread cubes and cook until lightly golden.
- Lower the heat, add the tomatoes and let everything simmer for a few minutes. Set the vegetables aside in a warm dish, then in the same pan, pour in a little olive oil, the lemon juice, chopped garlic, fresh parsley and oregano.
- Cook until the garlic is lightly golden. Serve the sauté alongside grilled white meat.
Light leek flan
Leek is one of autumn’s star vegetables. Very low in calories, it’s rich in pro-vitamin A, as well as vitamins C and E, fibre and minerals. And great news — it’s also a key anti-cellulite ally!
Ingredients (serves 4):
- 750g leeks
- 100ml semi-skimmed milk
- 2 eggs
- 75g grated cheese
- A pinch of nutmeg
Method:
- Start by trimming the leeks, then wash and pat them dry. Cut them into rounds and blanch for 10 minutes in lightly salted boiling water.
- Drain the leek rounds and leave to cool.
- In a mixing bowl, combine the eggs, milk and grated cheese. Add freshly grated nutmeg to bring out the flavour.
- Add the leeks and mix everything together well.
- Pour the mixture into an ovenproof dish and bake for 35 minutes at gas mark 6 (180°C/350°F).
- Serve piping hot with a grilled chicken escalope, for example.
Healthy chestnut muffins
Ingredients for 12 medium-sized muffins:
- 200g fresh chestnuts
- 300ml milk
- 2 eggs
- 30g brown sugar
- 1 plain yogurt
- 1 unsweetened apple compote
- 75g wholegrain spelt flour
- 75g cornflour (Maïzena)
- ½ sachet baking powder
- 20g crushed hazelnuts
Method:
- Start by making the chestnut purée. Score each chestnut, piercing both layers of skin. Then plunge them into a saucepan of salted boiling water and cook for 15 minutes, until they open up.
- Drain the chestnuts, then peel them, removing both layers of skin.
- Bring the milk to the boil, then add the chestnuts and cook for around 40 minutes. Drain, blend until smooth, then stir back into the warm milk, whisking everything together.
- Whisk the eggs with the brown sugar. Add the yogurt and apple compote, then fold in the flour, cornflour and baking powder.
- Stir in the chestnut purée and mix until well combined.
- Pour the batter into your muffin moulds, scatter over a few crushed hazelnuts, then bake for 20 minutes at 180°C.
Sweet leek tart
It’s not something you’d think of straight away, but leeks work beautifully in sweet recipes too — a real treat for the whole family!
Ingredients (serves 4):
- 200g shortcrust pastry
- 2 leeks
- 1 egg
- 30g brown sugar
- 2 tbsp light cream
- 1 tbsp balsamic vinegar
Method:
- Prepare your shortcrust pastry and roll it out. Sprinkle a little sugar (10g) over the base. Bake for 5 minutes at 180°C, then set the pastry case aside.
- Meanwhile, cut the leeks into thin strips and gently sauté them in a pan with a knob of butter. Add the balsamic vinegar.
- In a mixing bowl, whisk together the egg and light cream. Add the remaining 20g of sugar.
- Arrange the leek strips over the pastry base and pour over the egg mixture.
- Bake in the oven at 180°C for around 20 minutes.