Vegetables are essential to a balanced diet. Beyond helping us stay in shape, they support digestion, keep us feeling full, provide key nutrients, and play a role in our fight against cellulite. Another great thing about vegetables is their variety and the endless ways to cook them! So, for a change from steamed green beans or boiled carrots, discover our 6 surprising anti-cellulite vegetable recipes.
Broccoli and salmon mash with sesame seeds
A true health hero thanks to its antioxidants, broccoli is a vegetable rich in vitamin C and fibre. Filling yet low in calories, it’s perfect for slimming down! Eaten regularly, it helps your body burn fat and reduce cellulite.
Ingredients (serves 4):
- 400g broccoli
- 200g potatoes
- 2 tbsp fromage blanc
- 4 fresh salmon fillets
- 2 pinches of ground nutmeg
- 1 generous tbsp sesame seeds
- Spices, to taste
Method:
- Preheat your oven to 250°C.
- Place the salmon fillets in an ovenproof dish. Drizzle with a little olive oil, then sprinkle with sesame seeds. Add spices to taste.
- Place in the oven and bake the salmon fillets for 20 to 30 minutes.
- Meanwhile, cut the broccoli into small florets. Rinse under cold water, then drain.
- Wash and peel the potatoes. Cut them into cubes.
- Bring a saucepan of salted water to the boil over high heat. Once boiling, add the potato cubes and broccoli florets. Cook for around 20 minutes, or until tender.
- Once cooked, drain the potato cubes and broccoli florets in a colander, then mash them in a bowl using a fork.
- Stir the fromage blanc and one or two pinches of ground nutmeg into the mashed vegetables, then mix well. Keep the mash warm.
- When the salmon fillets are cooked, remove them from the oven and plate up. Serve alongside the broccoli and potato mash. Enjoy straight away!
Butternut squash velouté
One of the great things about butternut squash is its naturally smooth and creamy texture, which means there’s no need to add cream or butter to achieve a velvety soup.
Ingredients:
- 1 large butternut squash
- 400ml coconut milk
- 1 tbsp curry powder
Method:
- Peel the squash and cut it into large chunks.
- Cook the chunks in water for about thirty minutes with salt and pepper.
- Blend until smooth.
- Add approximately 400ml of coconut milk and 1 tbsp of curry powder.
- Mix well and it’s ready!
Savoury vegetable clafoutis
Ingredients (serves 2):
- 2 large courgettes
- 1 red onion
- 3 eggs
- 2 tbsp fromage blanc
- 5 tbsp flour
- 1 tsp cumin
- 100 ml milk
- 2 garlic cloves
- Salt, pepper
Method:
- Start by washing and slicing the courgettes into rounds, then sauté them with the sliced garlic cloves and red onion.
- Sprinkle with cumin and cook gently. Once the courgettes are soft and tender, transfer everything into a gratin dish.
- Next, whisk together the eggs, crème fraîche, and flour. Once the mixture is smooth, gradually add the milk and season.
- Finally, pour the batter over the vegetables and bake for 30 minutes at 180°C.
Best enjoyed hot or warm!
Vegetables also work beautifully in sweet recipes, for delicious desserts that are healthy, light, and anti-cellulite!
Chocolate and avocado brownies
Ingredients:
- 120 g flour
- 40 g ground almonds
- 1 tsp baking powder
- 200g unsweetened apple sauce
- 100 g unsweetened cocoa powder
- 50 g honey
- 3 eggs
- 1 avocado, mashed
Method:
- Preheat the oven to 180°C.
- For this recipe, you’ll need 2 bowls. One for the dry ingredients: flour, baking powder, ground almonds. And a second one, in which you’ll mix the apple sauce, cocoa, honey, eggs, and mashed avocado.
- Then, fold the wet mixture into the dry ingredients and stir until you get a smooth, even batter.
- Pour everything into a non-stick tin and bake for around 30 minutes.
Butternut squash cake
Butternut squash, as its vibrant orange colour suggests, is rich in carotenes — compounds with antioxidant properties. This squash, with its slightly floury texture and nutty flavour, is also rich in fibre (1.8 grams per 100 grams) and low in calories. It contains just 45 calories per 100 grams, thanks to its high water content. A perfect vegetable for tackling cellulite!
Ingredients:
- 1 large butternut squash
- 300 grams of flour of your choice
- 200 grams coconut sugar
- 50 grams ground hazelnuts
- 1 sachet baking powder
- 4 eggs
- 1 unsweetened apple sauce
- 1 pinch of salt
Method:
- Peel the squash and cut it into chunks.
- Cook the chunks in water for about thirty minutes.
- Blend until smooth.
- In a bowl, mix together the ground hazelnuts, sugar, flour, baking powder, and salt.
- Add the eggs, then the apple sauce, and finally the blended butternut squash.
- Pour the batter into a tin and bake at gas mark 6 for 45 minutes.
Enjoy!
Coconut and sweet potato pudding
Ingredients:
- 2 sweet potatoes, peeled and grated
- 375 ml skimmed condensed milk
- 50 g brown sugar
- 2 tbsp orange juice
- 1/2 tsp ground ginger
- 2 whole eggs
- 4 egg whites
- 40 g desiccated coconut
Method:
- Preheat the oven to 180°C.
- In a large bowl, mix all the ingredients together except the coconut. Pour the mixture into a non-stick tin and cover with foil.
- Bake for 1 hour 30 minutes, then sprinkle the surface of your pudding with desiccated coconut.
- Return to the oven for the final 30 minutes of cooking. It’s ready!
A healthy, balanced diet rich in vegetables will help you slim down and reduce cellulite. But to really boost the elimination of those stubborn dimples, don’t hesitate to try our new 14-day anti-cellulite programme. This programme includes anti-cellulite capsules and an anti-cellulite drainer, packed with over 13 recognised active ingredients known for their action against cellulite! The result? Smoother, clearer-looking skin and a feeling of lightness thanks to the anti-water retention effect. To try this programme, click here!