Find a flat stomach with these 10 days of menus

Im Crying Inside

Fat burner, easy to digest, satiating and tasty: here are ten days of menus to destock around the stomach in just ten days. Thanks to well-chosen and easy-to-digest foods, you no longer need to unbutton your pants at the end of meals!

Gilles Dreux, the dietitian at the Carnac thalassotherapy center, developed these unique flat stomach menus and recipes.

Flat stomach menus: day 1

  • Breakfast: Tea or coffee without sugar • 2 slices of white sourdough bread (40 g) • 10 g of butter • 1 slice of skinned ham • 1 natural yogurt
  • Snack: apple and kiwi compote
  • Lunch: lamb’s lettuce vinaigrette (1 teaspoon of walnut oil) • Veal chop, sweet potato, and pea cream
  • Snack: seasonal fruit
  • Dinner: asparagus vinaigrette (1 tsp rapeseed oil) • 2 eggs omelet • Steamed zucchini with basil (1 tsp olive oil) • Plain soy yogurt

Recipe for veal chop, sweet potato, and pea cream

For 4 pers. 800 g of sweet potato, 160 g of peas, 2 tbsp. To s. 15% light cream, four fat-free veal chops, 1 tbsp. To s. olive oil, salt, pepper, fresh herbs.

Peel the sweet potatoes and cut them into strips. Cook in salted boiling water. Drain. Cook the peas in salted boiling water. Drain, calm, and mix with the cream. Heat an oiled non-stick pan. Season the veal chops and sear them on each side. Continue cooking in the oven at 220 ° C for about 15 minutes: the meat should be soft and pink. Dress the heart with the slices of sweet potato, season, and cover with peas cream. Decorate with fresh herbs.

Flat stomach menus: day 2

  • Breakfast: Tea or coffee without sugar • 200 ml of almond juice • 50 g of oatmeal • ½ banana
  • Snack: 6 almonds
  • Lunch: sliced ​​orange fennel (1 tsp of rapeseed oil) • 130 g of chicken fillet in fricassee (1 tsp of olive oil) • 150 g of quinoa • 100 g of 0% cottage cheese with raspberry coulis
  • Snack: pear cooked in wine
  • Dinner: carrot soup • 100 g of pollock steak • Celery puree (1 tbsp of olive oil)

Flat stomach menus: day 3

  • Breakfast: Tea or coffee without sugar • 100 g of semolina in rice juice • 1 slice of turkey breast • 150 ml of carrot juice
  • Snack: seasonal fruit
  • Lunch: prawns remoulade with celeriac • 130 g of pork tenderloin • 150 g of steamed potatoes (1 teaspoon of olive oil) • Plain sheep yogurt
  • Snack: apple sauce • 2 rice cakes
  • Dinner: gazpacho • Mussels marinières • Green salad (1 teaspoon of rapeseed oil)

Recipe for prawns and celeriac remoulade

For 4 pers. Twenty prawns, one hard-boiled egg, 1 tbsp. To s. mustard, 4 tbsp. To s. 0% cottage cheese, 200 g grated celeriac, one granny-smith apple, juice of 1/2 lemon, salt, chives.

Season the prawns and steam them. Cut them in half lengthwise. Chop the shelled egg and mustard in a food processor. Add the cottage cheese, mix, and salt. Mix the celery with this mayonnaise. Arrange the celery in the center of the plate. Arrange the tails of prawns around. Cut the apple into strips using a mandolin and lemon a little to prevent them from blackening. Add to the plate, decorate with the chives.

Flat stomach menus: day 4

  • edit breakfast: tea or coffee without sugar • 2 • 1 eggshell cracottes • 2 small Swiss-type
  • Snack: seasonal fruit
  • Lunch: tomatoes with basil (1 tsp of olive oil) • 150 g of chickpeas • 130 g of chicken breast (1 tsp of olive oil) • All coconut
  • Snack: 2 corn cakes • Peach marmalade
  • Dinner: the heart of palm salad (1 tsp rapeseed oil) • 2 slices of defatted Parma ham • 200 g beetroot puree (1 tsp walnut oil)

All coconut recipe

For 4 pers. 3 tbsp. To s. skimmed milk, 8 tbsp. to s. coconut milk, ¼ tsp. to c. agar, 100 g of 0% cottage cheese, two egg whites, 1 tbsp. To s. caster sugar, 1 tsp. To s. of grated coconut. For the soy cream: 5 tbsp. To s. coconut milk, 5 tbsp. To c. soy cream, 5 tbsp. To s. of skimmed milk.

Mix the milk and coconut milk. Bring to a boil, add the agar-agar and mix to dissolve. Let cool. Stir in the cottage cheese. Whip the egg whites with the caster sugar. Gently fold into the previous device. Sweeten to your taste. Add the grated coconut and mix. Arrange in 4 stainless steel circles and set aside in the fridge.

For the soy cream, mix the soy cream, coconut milk, and skimmed milk for 10 minutes. Sweeten to your taste. Turn out the coconut on plates and serve with soy cream.

Flat stomach menus: day 5

  • Breakfast: Tea or coffee without sugar • 2 slices of white bread (40 g) • 1 tbsp. To s. almond puree • Apple-mango marmalade
  • Snack: seasonal fruit
  • Lunch: 150 g of tabbouleh with mint (1 teaspoon of olive oil) • Breaded rack of lamb with carrot tagine • 30 g of goat cheese
  • Snack: 2 corn cakes • Seasonal fruit
  • Dinner: leeks vinaigrette (1 teaspoon of rapeseed oil) • 100 g of scallop or scallop skewer • Celeriac puree (1 teaspoon of olive oil)

Recipe for breaded rack of lamb with carrot tagine

For 4 pers. 50 g of gingerbread, 1 rack of lamb (12 prepared and defatted ribs), fleur de sel and freshly ground pepper, 800 g of carrots, 2 oranges for juice, 1 clove of garlic, 1 large shallot, 1 bunch of coriander, 1 tbsp. To s. olive oil, 1 tbsp. To c. cumin seeds, ½ tsp. to c. cinnamon powder, 1 stock cube, 300 ml of water.

Dry the gingerbread in the oven at 120 ° C and put it in the blender to make breadcrumbs. Enter the square in a non-stick pan, season it and coat it in gingerbread. Put on a baking sheet and bake for 10 min at 180 ° C. Let stand out of the oven on a sheet of aluminum foil for 10 minutes, then return to the oven for 10 minutes at 180 ° C. Peel the carrots, flute them, and cut them into thin slices with a mandolin. Squeeze the oranges, peel, and finely chop the garlic and shallot. Pour the oil into a casserole dish and brown the garlic and shallot with the spices. Add the carrots, chopped cilantro, and the crumbled bouillon cube. Mix then sprinkle with the juice of the oranges and 300 ml of water. Add salt and pepper. Cover and simmer for 20 minutes over low heat. Serve with the meat.

Flat stomach menus: day 6

  • Breakfast: Tea or coffee without sugar • 200 ml of hazelnut juice • 50 g of corn flakes • 1 slice of skinned ham
  • Snack: seasonal fruit
  • Lunch: 150 g of sautéed shrimps (1 tsp of soybean oil) • Tomatoes stuffed with 150 g of quinoa (1 tsp of olive oil) • 30 g of sheep cheese
  • Snack: seasonal fruit
  • Dinner: mushroom velouté • Red mullet fillet with eggplant and leek caviar) • Plain soy yogurt

Recipe for red mullet with eggplant and leek caviar

For 4 pers. 200 g of eggplants, ½ bunch of basil, 12 mini-leeks, salt, and freshly ground pepper, 4 red mullet fillets of 150 g, 1 tsp. To s. olive oil

Peel, wash, and dice the eggplant. Steam it for 15 minutes, then mash it with a fork. Add the chopped basil and season. Steam the mini-rakes. Drain, refresh and set aside. Lightly brown the red mullet fillets in a non-stick pan: cook for 3 minutes, turn the fillets over and remove the pan from the heat. Arrange the leeks, half a fillet of red mullet, eggplant caviar, then another half fillet of red mullet on plates.

Flat stomach menus: day 7

  • Breakfast: Tea or coffee without sugar • 4 rusks • 10 g of butter • 150 ml of apple juice • Soy yogurt
  • Snack: seasonal fruit
  • Lunch: radish à la Croque • 120 g of rabbit leg roasted with herbs (1 teaspoon of olive oil) • 150 g of buckwheat • Spinach fondue (1 teaspoon of oil olive) • 100 g of goat cheese
  • Snack: 6 almonds
  • Dinner: ½ lemon avocado 100 g grilled chicken skewer with eggplant caviar (1 teaspoon olive oil) • Green salad (1 teaspoon walnut oil)

Flat stomach menus: day 8

  • Breakfast: Tea or coffee without sugar • 2 slices of white bread • 50 g of cream cheese • Fresh fruit salad
  • Snack: seasonal fruit
  • Lunch: beetroot vinaigrette (1 teaspoon of walnut oil) • 130 g of pork tenderloin with thyme • 150 g of basmati rice • Chocolate dessert with vegetable juice
  • Snack: 2 rice-quinoa cakes • Apple compote
  • Dinner: green salad with walnuts (1 teaspoon of walnut oil) • 100 g cod in foil • Steamed green beans

Flat stomach menus: day 9

  • Breakfast: Tea or coffee without sugar • Milkshake (1 soy yogurt + ½ glass of rice milk + ½ banana + 2 apricots) • 4 almonds
  • Snack: seasonal fruit
  • Lunch: grated carrots with pine nuts • 130 g of pan-fried chicken livers (1 teaspoon of olive oil) • 150 g of semolina with spices • 2 scoops of lemon sorbet
  • Snack: seasonal fruit
  • Dinner: cold zucchini soup (1 teaspoon of olive oil) • Turkey curry (100 g) with fennel (1 teaspoon of olive oil) • 100 g of Fromage blanc

Flat stomach menus: day 10

  • Breakfast: Tea or coffee without sugar • 100 g of rice with almond juice • 1 scrambled egg with diced ham • 150 ml of tomato juice
  • Snack: seasonal fruit
  • Lunch: arugula salad (1 teaspoon of walnut oil) • 150 g of grilled salmon steak • 150 g of red lentils • 30 g of goat cheese
  • Snack: 2 rice cakes • Strawberries
  • Dinner: spinach leaf salad • 2 slices of chicken ham • Carrot puree with cumin (1 teaspoon olive oil)

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