The lower fat burger
We choose a wholemeal bread, to divide by three the quantities of fat. Then, who says burger says steak. We buy a less fatty one (5% fat against 15% usually). We make a single layer and surround the meat with lettuce, tomato, onions, pickles. To prevent the burger from being too dry, the chef suggests a vegetable coulis (tomatoes, peppers, pickles and coriander) to spice up the dish
Vegetable kebab
We opt for an organic whole wheat pita bread (almost half as rich in fat), topped with vegetables. We mix fondant (peppers) and crunchy (just seared zucchini) while adding salad and chicken. To replace the kebab sauce (100 calories), we make a vinaigrette with vinegar cream.
The fresh bagel
It's the fastest to do. Spread the bagel (preferably whole grain cereal) with Carré Frais to prevent the bread from being too dry. Instead of choosing salmon (11% fat per 100g), the dietician adds natural tuna (1.6% fat per 100g) and salad. And instead of a light sauce, the chef opts for a tomato-based vegetable coulis
The marinade-free wrap
We keep the whole wheat pancake special fajitas (only 3% fat) and we stuff vegetables (aubergines, zucchini, tomatoes, salad and bean sprouts). Vegetables can be cooked or raw but especially not marinated. We choose a white meat (chicken, skinless turkey) that we cut into small pieces and mix with our assortment. Chef's advice to avoid breaking it:roll it half full and then complete the filling
The light hot dog
The big difference with the traditional hot dog is the bread. We take a grain bread (about 160 calories against 280 and almost half the fat). Pork sausage containing 30% fat, we prefer a poultry or soy sausage (10% fat). You can add salad and ketchup – but not much – on the bread. And no mayo!
Thanks to Jean-Sébastien Bompoil, from the Atelier des chefs and Audrey Alveaux, dietitian.
