Delicious gourmet. That is tradition in many families. Fortunately, you can turn it into a slim gourmet without much effort. And that does not come at the expense of the taste.
Gourmet: it’s simple and delicious. The table is filled with fatty meats, creamy sauces and baguettes with herb butter. This freedom is nice, but can also be dangerous if the table is full of unhealthy things. With these ten tips you are well on your way. to a leaner gourmet.
Tip 1. Replace your slavink with tartare, pork tenderloin or game
During an evening of gourmet you eat your fill of all kinds of meat products. There is nothing wrong with this, because meat is full of proteins and vitamins. In that case, opt for the lean variants and exchange your slavink or sausage for a nice piece of steak, or even better: game.
Tip 2. Alternate meat with fish
Gourmet is often associated with the preparation of meat, but fish is also great for gourmet. Make sure you use a separate pan for it, because it would of course be a shame if your meat tastes like fish later. For example, lean fish is such as cod, haddock, ray, Victoria perch, plaice, halibut, hake and tilapia. These are full of protein and low in fat and calories.
Extra tip: Do not immediately step on the scale the day after Christmas. Keep 2-3 balance days where you eat a lot of vegetables and drink at least 3 liters of water per day
Tip 3. Provide enough green
You don’t think of it so quickly, but vegetables are delicious to stir-fry in your pan. Also remember to put some raw vegetables and a fresh salad on the table.
Tip 4. Economical with sauce
Gourmet cooking naturally includes sauce. These are often fatty sauces in which the meat sometimes drowns. Try to stay away from the different sauces or opt for a healthy variant such as ketchup or curry. Red sauces are less fat than the white version. Of course you can also make slime sauces yourself.
Tip 5. Fry in oil and not butter
During gourmet cooking you unconsciously use a lot of butter. This year, opt for a healthier variant: olive oil, wok oil or coconut oil. You don’t even have to use anything on a non-stick coating.
Tip 6. Do not eat full of bread
Sometimes it takes a while for the meat to cook. In no time you will have eaten three pieces of baguette, with or without herb butter, while waiting. Try to stay away from it (hint: think about the raw vegetables on the table!). If that doesn’t work, try to eat less of it and alternate the herb butter with some oil flavored with garlic or other herbs.
Tip 7. Drink in moderation
Nobody expects you not to drink at all, but at least try to moderate (maximum two glasses per evening) and drink a glass of water with every glass of wine or beer.
Tip 8. Don’t forget to eat
Try to drink your first glass of wine with dinner. Not only do you avoid 2 to 3 wines with your drink (that saves kilocalories!), but you are also a lot clearer at the end of the evening. Last advantage: alcohol blurs your boundaries and you often eat more than you planned. By drinking less, you keep control (see also tip 7).
Tip 9. Snacks
Who says pre-dinner drinks have to be accompanied by bowls full of greasy snacks? Make a crudité dish (various raw vegetables) with a light yoghurt dip and put some unroasted, unsalted nuts on the table.
Tip 10. Finish with a healthy dessert
We are often tempted to finish with a grand dessert. And then everyone eats it grudgingly. Finish with a fresh fruit salad. Nice and light and healthy! Still something to add? Think of a scoop of sorbet ice cream.
