These delicious recipes were concocted for you by 3 super nanas:

* Breakfast by blog mariegourmandise:
A "White Porridge", because oatmeal has everything you need to start the day. Oats improve digestion, contain slow sugars, so you don't crave sugar all day. It increases your feeling of satiety, so reduces cravings, and girls, it's a real beauty ally for your skin!

* For lunch, Aline from the foodamental blog recommended a Spring Green Bowl!
Green vegetables are a real source of well-being. Filled with fiber, they soothe your digestive system, and are a source of vitamins, minerals and antioxidants that help fight cell aging - another beauty ally!


* For a light evening meal, a delicious vegetable curry with onion and cashew rice. Vegetables, spices, oilseeds, rice, everything you need in a comforting dish. Thanks to Myriam from the blog la cuisine c'est simple!

Here are the links:

*Breakfast recipe
*Supper recipe

* Details of the lunch recipe:

Ingredients

- 250 g quinoa (preferably soaked overnight)
- 1,5 l vegetable stock (Morga or other vegetable stock powder)
- 2 ripe avocados
- juice of 1 lemon and 1/2
- zest of 1/2 lemon
- 150 g edamame beans
- 1/2 handful chopped mint
- 150 g fine green asparagus
- 1 zucchini, cubed
- 150 g crumbled feta (1 packet)
- 75 g wheat salad
- 1 tablespoon extra-virgin olive oil
- The green of 1 spring onion, chopped
- Pepper & salt

- Cook the quinoa in the vegetable stock until tender (al dente is delicious). Drain and let the quinoa cool, or prepare in advance.
- Steam the green asparagus for 4 minutes, then sear it in iced water to retain its beautiful green color and crunchiness. Drain, halve and set aside.
- Place the cubed zucchinis in an ovenproof dish and season with a drizzle of olive oil, pepper and salt. Place in the oven for ten minutes at 180 degrees and set aside.
- Season the wheat salad with the juice of 1/2 lemon, a drizzle of olive oil, pepper and salt.
- Plunge the edamame beans into lightly salted boiling water. Cook for 5 to 6 minutes. Cool the beans in cold water and drain.
- Mash the avocados with a fork and sprinkle with the juice of 1 small lemon to prevent oxidation. Add a little lemon zest (to keep it subtle) and season with salt and pepper.
- Mix the mashed avocado, edamame beans and chopped mint and set aside.
- To dress, start by placing a layer of quinoa in the bottom of the bowl. Next, arrange the side dishes clockwise (green asparagus, zucchinis, crumbled feta, wheat salad, avocado and edamame mix).
- Sprinkle the green bowl with a drizzle of olive oil, chopped spring onion and a few drops of lemon juice.
- Enjoy your meal!