Recipes for day 1 France

Overview

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Breakfast

Tea or coffee

Early-Snack

Apples

Lunch

Salade composee à l‘ananas, Bread

Dinner

Salade composee à l‘ananas, Bread

Total nutritions for the day

(1 portion for each meal – calculated for a 70-kg person)

Protein (g) A

29,0

Energy (kcal)

2,276

Carbo­hydrates (g)

343

Fat (g)

81

Phos­phate (mg)

776

Sodium (mg)

283

Potassium (mg)

5,041

Calcium (mg)

468

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention

Breakfast

Tea or coffee

Ingredients
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Tea or coffee
Bread (protein-reduced)
50 g
Agua natural
120 ml
Butter
20 g
Tea/coffee
240 ml
Jam
20 g
Sugar
10 g
Cream (30% fat)
10 ml

Early-Snack

Apples

Total nutritions for the recipe
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Energy (kcal)

80

Protein (g)

0,5

Phos­phate (mg)

18

Sodium (mg)

5

Potassium (mg)

197

Ingredients
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Apples
Apples, fresh
150 g

Lunch

Salade composee à l‘ananas, Bread

Total nutritions for the recipe
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Energy (kcal)

962

Protein (g)

12,7

Phos­phate (mg)

316

Sodium (mg)

210

Potassium (mg) B

2,137

  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Salade composee à l‘ananas (Mixed pineapple salad)
Pineapples, fresh
125 g
Onions, fresh
25 g
Melons, fresh
150 g
Olive oil
10 ml
Grapefruits, fresh
50 g
Lemon juice
15 ml
Palm hearts (substitute: asparagus)
50 g
Pepper
1 g
Peppers, tinned, marinated
100 g
Paprika powder
5 g
Bread
White bread (protein-reduced)
50 g
Poivrons à l‘Algerienne (Peppers Algerian style)
Peppers, fresh
100 g
Garlic, fresh
5 g
Olive oil
10 ml
Aillade (Boiled potatoes with garlic dressing)
Potatoes, fresh
200 g
Garlic, fresh
5 g
Parsley
2 g
Thyme
2 g
Flour mixture low protein gluten free low sodium
5 g
Mousse de peche (Peach mousse)
Peaches, fresh
150 g
Peppermint (5 leaves)
2 g
Crème fraîche (30% fat)
25 g
Sugar
20 g
Cooking Instructions
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Salade composee à l‘ananas (Mixed pineapple salad)

Cut the pineapple slices into small chunks, peel the melon and dice the fl esh before peeling the grapefruit, removing the pith and dicing the fl esh. Chop the palm hearts (substitutes: asparagus or artichoke hearts) into slices (approximately 0.5 cm thick). Strain the peppers and cut them into fi ne julienne strips (long thin strips). Make a dressing with the juice of the lemon, fi nely chopped onion, pepper and olive oil. Place the pineapple chunks, diced melon and grapefruit, the palm hearts and peppers in a large salad bowl. Pour the prepared dressing over the salad of diced fruit and vegetables and mix carefully. Refrigerate for 30 minutes before sprinkling with paprika and serving on individual plates.

Aillade (Boiled potatoes with garlic dressing)

Boil the potatoes until not quite cooked through. Heat the oil in a frying pan and add the chopped potatoes and the fi nely sliced garlic cloves. Add pepper and season to taste. Add parsley and thyme. Sprinkle with the fl our. Cover the mixture with water (the water should just cover the ingredients). Leave to steam.

Poivrons à l‘Algerienne (Pepper Algerian style)

Wash the peppers and heat in the oven until the skin blisters. They are then easier to peel. Cut each pepper into 4 equal parts and place these on a dish. Rub a little crushed garlic over each one and sprinkle with olive oil before leaving to marinate for 5 hours. Can be served as a starter or with a salad.

Mousse de peche (Peach mousse)

Peel the peaches, wash the mint leaves and blend in a mixer. Make Chantilly cream by whipping the crème fraîche, carefully adding the icing sugar as you do so. Carefully fold the Chantilly cream into the peach purée. Place in individual dishes and garnish with peach slivers and mint leaves. Serve chilled.

Dinner

Gazpacho rouge (Red Gazpacho), Bread

Total nutritions for the recipe
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Energy (kcal)

818

Protein (g)

15,1

Phos­phate (mg)

416

Sodium (mg)

61

Potassium (mg) B

2,672

  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Gazpacho rouge (Red Gazpacho)
Tomatoes, fresh
175 g
Onions, fresh
25 g
Garlic, fresh
5 g
Cucumbers, fresh
50 g
Peppers, red, fresh
50 g
Olive oil
10 ml
Vinegar
10 ml
Water
125 ml
Pepper
1 g
Bread
White bread (protein-reduced)
50 g
Courgettes à la provencale (Pumpkin provencale) with rice
Pumpkin, fresh
250 g
Onions, fresh
50 g
Peppers, fresh
25 g
Courgettes, fresh
65 g
Tomatoes, fresh
125 g
Olive oil
5 ml
Black pepper
1 g
Herbes de Provence
5 g
Garlic or rosmarin
5 g
Rice, uncooked
50 g
Glace aux fruits (Fruit sorbet)
Strawberries, fresh
200 g
Sugar
70 g
Water
200 ml
Lemon juice
10 ml
Crème fraîche (30% fat)
15 g
Cooking Instructions
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Gazpacho rouge (Red gazpacho)

Blanch the tomatoes before peeling and removing the seeds. Peel the cucumber. Grate all the ingredients before mixing them together and adding the pepper, water, oil and vinegar. Leave to marinate for three hours. Add a tray of frozen ice cubes a few minutes before serving. Instead of grating the vegetables and herbs, you can chop them, place them in the water and blend them in the mixer.

Courgettes à la provencale (Pumpkin provencale) with rice

Brown the onions and garlic in the olive oil in a cast iron saucepan. When they are lightly browned, add the following ingredients in this order: the courgettes, washed and cut into cubes, the peppers, washed and cut into pieces (remove the seeds), the herbs de Provence, the pepper and then the pumpkin, washed, peeled and cut into pieces. Cover and cook for an hour over a low heat. Carefully turn over the vegetables and cook for another 10 minutes. Serve sprinkled with chopped parsley. Delicious served with rice.

Glace aux fruits (Fruit sorbet)

Sieve the strawberries. Measure out the juice and add the correct proportions of sugar, lemon juice, crème fraîche and water. Place in the ice cream maker. It is possible to make raspberry, peach, apricot and melon ice cream in exactly the same way.