Ssmoked alum or foie gras? Turkey or red meat? Sorbet or pastry log? If they are not always popular, some foods for festive meals are full of many benefits. “As often, the important thing is to choose the right products and know how to dose them correctly,” recommends Florence Foucaut, dietician, nutritionist and member of the French Association of Dieticians and Nutritionists. From aperitif to dessert, make the right choices to combine pleasure and diet. Oysters, smoked salmon and foie gras are often on the menu. “Smoked salmon is an oily fish which provides omega 3 and essential fatty acids which protect the cardiovascular system”, explains Florence Foucaut. Bought from the fishmonger, ask for a piece of the back. If you pick it up at the supermarket, look for one without brown edges on the slices. In any case, prefer traditional smoking to industrial smoking.
Another classic of the Christmas meal: oysters. Rich in iodine, trace elements, zinc and copper, they are useful for the maintenance of cartilage and the proper functioning of the heart. Good news, thanks to its low caloric intake (100 kcal for a dozen oysters), they can be eaten without moderation. “To keep all the benefits, prefer a raw consumption with a squeeze of lemon”, advises the specialist.
Foie gras and fig chutney
Often criticized, foie gras is not yet to be put aside on Christmas Eve. “Rich in vitamin B12 and B9, it promotes the metabolism of amino fatty acids. Often very fatty, it must however be consumed in small quantities and accompanied with wholemeal bread or rye ”, recommends Florence Foucaut. When buying, keep in mind that goose foie gras is less rich in lipids than duck. If you want to accompany it with a chutney, opt for the fig which contains an enzyme that helps digest proteins.
For seafood enthusiasts, shellfish are perfect for the festive meal. Rich in iodine, langoustines, lobster or shrimp also provide protein and have few calories. Eaten cold, an association with fruit makes it possible to add flavor and avoid mayonnaise.
Sorbet rather than a log
Once the appetizer has been tasted, the main course often raises questions. “Capon is a good choice. Fattier than turkey or guinea fowl, it is not necessary to add fat when cooking. For a change, duck breast or aiguillette are good alternatives ”, describes Florence Foucaut. And what to provide for support? If the potatoes and the chestnuts remain the stars on the plate of the French, it is not really a good idea. “These are two starchy foods so you have to choose. For the potato, prefer cooking in water and dressing as a mash. Likewise, a chestnut purée will go ideally with a pan-fried seasonal mushrooms. For a change, also think of mashed sweet potatoes, ”advises the specialist.
To end the meal, a pastry log often thrones on the table. Try to favor a homemade preparation to avoid it being too fatty or too sweet. “Opt for a fruit-based log which will provide vitamins or chocolate rich in cocoa which will provide many flavonoids. Also think of sorbet or clementines to finish the meal on a lighter touch, ”suggests Florence Foucaut.
A festive meal is often accompanied by alcohol. Low in calories (110 kcal for 15cl), champagne can accompany you from aperitif to dessert. As the dietician advises, it is better to choose champagne or a crémant over a sweet wine that will be sweeter. And always in moderation and without forgetting to drink water to hydrate yourself sufficiently.