Diet. Diet. Recipes for day 1 France. In Chronic. In Chronic

Transcription

1 Recipes for day 1 France Diet

2 24h Total for day 1 (1 portion for each meal - calculated for a 70-kg person) Energy (kcal) 2,276 Phosphate (mg) 776 Protein (g) 29.0 A Sodium (mg) 283 Carbohydrates (g) 343 Potassium (mg) 5,041 B Fat (g) 81 Calcium (mg) 468 A Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention. B Caution if you have to restrict your daily potassium intake! 24h Breakfast Ingredients Tee or coffee 50 g Bread (protein-reduced) 120 ml Agua natural 20 g Butter 240 ml Tea/coffee 20 g Jam 10 g Sugar 10 ml Cream (30% fat) Total for breakfast: Snack Ingredients 150 g Apples, fresh Total for Snack:

3 Lunch Salade composee à l ananas (Mixed pineapple salad) Bread 125 g Pineapples, fresh 50 g White bread (protein-reduced) 150 g Melons, fresh 50 g Grapefruits, fresh 50 g Palm hearts (substitute: asparagus) 100 g Peppers, tinned, marinated 25 g Onions, fresh 10 ml Olive oil 15 ml Lemon juice 1 g Pepper 5 g Paprika powder Aillade (Boiled potatoes with garlic dressing) Poivrons à l Algerienne (Peppers Algerian style) 200 g Potatoes, fresh 100 g Peppers, fresh 5 g Garlic, fresh 5 g Garlic, fresh 2 g Parsley 10 ml Olive oil 2 g Thyme 5 g Flour mixture low protein gluten free low sodium Mousse de peche (Peach mousse) 150 g Peaches, fresh 25 g Crème fraîche (30% fat) 2 g Peppermint (5 leaves) 20 g Sugar Total for lunch: ,137

4 Cooking instructions Salade composee à l ananas (Mixed pineapple salad) Cut the pineapple slices into small chunks, peel the melon and dice the flesh before peeling the grapefruit, removing the pith and dicing the flesh. Chop the palm hearts (substitutes: asparagus or artichoke hearts) into slices (approximately 0.5 cm thick). Strain the peppers and cut them into fine julienne strips (long thin strips). Make a dressing with the juice of the lemon, finely 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 finely sliced garlic cloves. Add pepper and season to taste. Add parsley and thyme. Sprinkle with the flour. 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.

5 Dinner Gazpacho rouge (Red Gazpacho) Bread 175 g Tomatoes, fresh 50 g White bread (protein-reduced) 25 g Onions, fresh 5 g Garlic, fresh 50 g Cucumbers, fresh 50 g Peppers, red, fresh 10 ml Olive oil 10 ml Vinegar 125 ml Water 1 g Pepper Courgettes à la provencale (Pumpkin provencale) with rice Glace aux fruits (Fruit sorbet) 250 g Pumpkin, fresh 200 g Strawberries, fresh 50 g Onions, fresh 70 g Sugar 25 g Peppers, fresh 200 ml Water 65 g Courgettes, fresh 10 ml Lemon juice 125 g Tomatoes, fresh 15 g Crème fraîche (30% fat) 5 ml Olive oil 1 g Black pepper 5 g Herbes de Provence 5 g Garlic or rosmarin 50 g Rice, uncooked Total for dinner: ,672

6 Cooking instructions 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.