Jean-Michel Cohen's Blog

Try this refreshing springtime salad.

Shrimp Salad with Grapefruit (Bistro and Gourmet phases)

4 oz. (about 16 pieces) fresh or frozen large shrimp, cleaned and peeled

1/2 medium red grapefruit

2 cups (about 3 oz.) romaine lettuce

1 teaspoon capers

1/2 teaspoon Dijon mustard

Salt, pepper

Paprika

Boil shrimp for 3-4 minutes.

Peel and section grapefruit over a bowl, reserving 2  tablespoons juice.

Remove seeds and cut into large cubes.

Mix shrimp, capers and paprika in the bowl with grapefruit and its juice.

Season with salt and pepper.

Serve.

Let us pursue our gastronomic journey in France to discover Alsace. Its food is like no other in France, and shares many qualities with German and Swiss food instead, due to its proximity to Germany and Switzerland. Let’s explore!

Every local holiday is a reason to eat Alsatian food. From the holiday of the quetsche, to the beer festival, the pottery festival or the Streisselhochzeit which celebrates the traditional marriage in Alsatian costumes. And in all these events, food is served with pride and cooked in a thousand and one different ways. 

It is impossible to speak about Alsace without talking about its Christmas markets, still called Christkindelmarik. This period of the year is a strong time for regional tourism. Whole coaches arrive in Strasbourg to visit the market and admire the gigantic fir tree in Kléber Square, bright and magical at the same time.

There are lots of choices in these markets: pretzels, traditionally cooked kougelhopf in a pot, gingerbread or even Bredele (the delicious small Christmas cakes), and spicy mulled wine. For a guilt-free gourmet snack, grab an unsalted Pretzel.

Not only does Alsace abound in many different dishes, but it is also famous for its wine. Riesling, Gewurtzraminer, Sylvaner, Pinot gris, Cremant of Alsace are the major wines of the region. You can have a glass of wine on The Parisian Diet from time to time, on the condition that you eliminate the fruit initially planned for the meal.

The Baeckeoffe (a hotpot of potatoes, vegetables and meat) generally paired with a good glass of Riesling. This friendly dish very often contains more potatoes than vegetables and is better reserved for special occasions: serve it with a light salad! The term " Baeckeoffe " literally means "oven of the baker". Indeed, the Alsatian farmers of former days did not own an oven. They prepared this dish then took it to their baker who would simmer it for a long time in his oven.

Deli meats are renowned in the region: we see this from the length of the shelves of delicatessen in the local supermarkets. We find all that we can possibly look for: saveloys, sausages, knuckle of ham, ham with honey, liver sausage, knacks, kassler. To stick to your diet, opt for Kassler (100 g), cooked ham that is extra lean (125 g), extra lean knuckle of ham with its fat parts removed (100 g) or even smoked ham (100 g), to be paired with a little spicy horseradish, the best Alsatian condiment! Remember to avoid sausages and bacon at all costs!

Do not confuse the knack with its industrial imitations. A real knack can be distinguished (from the German term "Knacken") by the cracking noise that it makes when we break it in two! Make sure you regulate the amount of deli meats you eat: salted and smoked meat with high fat content do not make a healthy combination!

Not to forget about the cheeses:  the famous Munster cheese, aromatic with soft dough and an orangey crust. You will certainly be tempted to try raclette as well! You can allow yourself a few slices here and there, but not too often!

This highly calorific tradition does not stop with cheese: you will find several typical desserts that are rather high in calories, such as the blueberry tart, apple pie a la Alsatian, Black Forest, damson plum and cinnamon tart, Schenkele (fritters) or even the cottage cheese tart, which will take you on a small cloud of sensual delight. Even here, it is a question of limiting the damages by proceeding with a sensible choice: allow yourself a small slice of tart, once a week, as your dessert.

And to end a very abundant meal, Alsatians take pleasure from time to time to savor an alcoholic liqueur - still called Schnapps-made with cherry plums, damson plums, kirsch, raspberries, or pears. The choices are endless.

Naturally, these should be avoided when we are in the active phase of weight loss.

Now you know more about the cuisine of this beautiful region of Alsace. I hope to have tempted you to come and visit it.

Bonjour!

I am frequently asked how to eat healthily without spending too much.

How can we budget our food expenses without sacrificing pleasure or health?

Here are my tips:

1. Learn to cook - “Home-made”  is always cheaper than “ready-to-eat”. Play with your imagination and your culinary skills to concoct your meals.

2. Save and reuse - Leftovers can be a good thing and can save you money.... Invent original stir-fries and salads, or use old bread for French toast, and find new recipes.

3. Buy in bulk and freeze.

4. Watch out for promotions and coupons and use your list of food equivalents to adapt your meal plans according to what’s on sale.

5. Buy what’s in season, as production and transportation costs are cheaper, and so are retail prices.

6. Enjoy frozen or canned fruits and vegetables as long as you get them plain and uncooked, or drain the syrup from fruits.

7. Eggs provide good value for money. You can have 6 a week, if you do not have cholesterol problems. If this is the case, you can have them 3 times a week.

8. Poultry is inexpensive. Skim off fat by letting it solidify in the fridge for a day before consuming, then scrape it out.

9. Plain canned fish in brine (without oil) are also inexpensive and are beneficial for omega-3.

10. Mixing a grain and a pulse can replace a serving of meat for protein. Some ideas: corn and red beans, semolina and chickpeas, rice and lentils.

11. Skim or non-fat UHT milk and plain yogurt can provide the recommended levels of calcium.

12. Choose basic products and flavor them yourself, using cinnamon, vanilla, or sliced fruit; such as yogurt.

13. Water is the only indispensable drink. Prefer tap water, which is good quality, contains calcium, and is 100 times cheaper than bottled water!

14. Choose basic brands of butter and cream and limit their portions. You’ll save not only on your budget, but also in calories!

Budget, taste, variety, health, and weight loss can co-exist on your plates!

Happy shopping, and until next time.

 

For the longest time, starches were said to be the cause of weight gain.

In certain imbalanced diets, they are eliminated completely, which is a huge mistake.

Starches like bread, pasta, potatoes, rice, quinoa, wheat, and beans provide energy in the form of complex carbohydrates.

Eating them during a weight loss diet allows you to regulate your appetite without any frustration, and to provide yourself with energy to be in top physical and mental shape!

Pasta can very well be a good part of your Parisian Diet, during the Gourmet phase. The Gourmet Pasta Menus are available in this regard.

The fact is you have to carefully watch your quantities, which are indicated in your meal plans, and how much sauce you use. You can choose any plain pasta, whether fresh or dried. But know that whole wheat or whole-grain pasta can have a better effect on your movement and satiety, because of its fiber content.

Avoid premade fatty sauces such as pesto, or sauces made up of butter, cheese, cream, or cheese-filled pasta (ravioli, tortellini, etc).

If you have a craving for pasta, on occasion, you can enjoy:

I am happy to have been featured on ABC News, after being interviewed by correspondent Juju Chang. Here is the full clip, in case you missed it.

Merci beaucoup also to Rachel, who appeared in the feature, and is a member of the online community! :) Rachel, I wish you the best of luck as you continue with The Parisian Diet