Mireille Guiliano

To purchase a copy of the book:

The French Women Don't Get Fat Cookbook

For more information and recipes:


Magical Breakfast Cream
Serves 1

4 to 6 Tablespoons yogurt (about 1/2 cup)
1 teaspoon flaxseed oil
1 to 2 Tablespoons lemon juice (Meyer or organic preferably)
1 teaspoon honey
2 Tablespoons finely ground cereal (with zero sugar such as Post shredded wheat)
2 Tablespoons finely ground walnuts

Put the yogurt in a bowl and add the oil. Mix well. Add the lemon juice and mix well. Add the honey and mix well. (It is important to add each ingredient one at a time and mix well to obtain homogeneous preparation.)
Finely grind the cereal and walnuts (I use a small food processor). Add to the yogurt mixture and mix well. Serve at once.

Time-Saver: You can do a week's worth of grinding cereal/nuts mixture and keep it refrigerated so in the morning it will take just a few instants to mix the yogurt with the oil (have no fear, you will not taste the oil in the final creamy blend), add the lemon juice, honey, and your daily dose of cereal/nut mixture.
Note: I use Post Shredded Wheat Original made from whole grain wheat, adding to this recipe a "health-friendly" mix of 0 grams sugar, 0 grams sodium, and 6 grams of fiber per cup (and I only use 2 Tablespoons per serving).

Ham and Leek Frittata
Serves 4

6 eggs
1 teaspoon grainy mustard
pinch of red pepper flakes
salt and freshly ground pepper
2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 leek, white part only, rinsed and thinly sliced
4 ounces baked ham, cut into small pieces

Preheat the broiler. In a medium bowl, whisk together the eggs, mustard, and the pepper flakes and season with salt and pepper. Heat the butter and olive oil in a large nonstick oven-safe skillet over medium heat until the butter has melted. Add the leek and cook, stirring, until softened, 3 to 4 minutes. Add the ham and cook, stirring, until warm, about 2 minutes. Add the egg mixture and swirl the skillet to distribute the eggs and filling evenly over the surface. Shake the skillet gently, tilting slightly while lifting the edges of the frittata with a spatula to let the raw egg run underneath for the first 1 to 2 minutes. Cook until the eggs are almost set, about 5 minutes total, and place the skillet under the broiler (not too close) for 1 minute. The frittata will puff up and brown slightly. Remove from the oven and carefully slide the frittata out of the skillet using a spatula. Cut into wedges and serve hot, at room temperature, or cold.

Note: If desired, sprinkle 1/2 cup grated Gruyere on top of the frittata just before placing under the broiler.

Quinoa with Almonds, Hazelnuts, and Apricots
Serves 4

1 cup quinoa
2 Tablespoons of honey
1 Tablespoon lemon juice
1 teaspoon butter
1/3 cup milk
pinch of salt
1 Tablespoon finely chopped almonds
1 Tablespoon finely chopped hazelnuts
1/4 cup dried apricots, diced

Cook the quinoa according to the package directions. Stir the honey, lemon juice, butter, milk, and salt into the cooked quinoa and cook for another minute. Serve in individual bowls garnished with chopped nuts and apricots.