The Lower-Fat Burger
Start with wholemeal bread to cut fat by two-thirds. For the patty, select a lean steak with 5% fat (versus the typical 15%). Shape it into a single layer and layer on lettuce, tomato, onions, and pickles. To keep it juicy, our chef recommends a flavorful vegetable coulis of tomatoes, peppers, pickles, and coriander.
Vegetable Kebab
Choose organic whole wheat pita bread, nearly half the fat of standard versions, and pile it high with veggies. Blend soft roasted peppers with crisp, seared zucchini, plus salad and chicken. Swap the 100-calorie kebab sauce for a light vinaigrette made with vinegar and cream.
The Fresh Bagel
This one's quick to assemble. Spread a whole grain cereal bagel with Carré Frais to maintain moisture. Skip salmon (11% fat per 100g) for natural tuna (1.6% fat per 100g) and add salad. The chef suggests a tomato-based vegetable coulis instead of a light sauce.
The Marinade-Free Wrap
Use whole wheat fajita tortillas (just 3% fat) and fill with veggies like eggplant, zucchini, tomatoes, salad, and bean sprouts—cooked or raw, but never marinated. Pair with diced skinless chicken or turkey. Pro tip: Roll halfway, then add the rest to prevent tearing.
The Light Hot Dog
The key swap is the bun: grain bread at about 160 calories (versus 280) and half the fat. Ditch pork sausage (30% fat) for poultry or soy (10% fat). Add a touch of salad and ketchup—no mayo!
Expert advice from Jean-Sébastien Bompoil of Atelier des Chefs and dietitian Audrey Alveaux.
