My meals (w/pics)
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My grandma was Danish and she was big on cheese and fruits and vegetables. Some of this stuff reminds me of the way she would eat. She wouldn't drink milk, though. She HATED milk!1
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My grandma was Danish and she was big on cheese and fruits and vegetables. Some of this stuff reminds me of the way she would eat.
I love to hear that
This reminds me of how I used to eat when I was little, and how I picture my uncles and aunts and grandparents and great-grandparents (all Norwegian, lol) ate, and I imagine it's just slightly different from traditional Danish food. Eating like this makes me feel strangely "grounded". 1 -
Your meals have a mid-century modern aesthetic to them. Very cool.
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ClubSilencio wrote: »Your meals have a mid-century modern aesthetic to them. Very cool.
Thank you
That's a lovely and clear version of my own description - "how ordinary meals could have looked today with all the new exotic fruits available, if the surge in convenience foods hadn't happened". 1 -
Just come across your posts and I found it very comforting. Been a while since I've been back to Norway and I guess that reflected in my heavily processed meals
Since starting my journey of eating for nutrition, I too have started to eat what I used to when I was younger. It was a simpler way of eating, plenty of milk, veg and protein. Thank you for sharing.
Although I have to say right now I have a great longing for Brunost.2 -
My grandma was Danish and she was big on cheese and fruits and vegetables. Some of this stuff reminds me of the way she would eat. She wouldn't drink milk, though. She HATED milk!
Haha, I saw your edit now! I too hated milk when I was little, or not very little - school years
Except chocolate milk, I loved that. I had to retrain myself, but I really enjoy cold fresh milk now. 0 -
gethntysear wrote: »Just come across your posts and I found it very comforting. Been a while since I've been back to Norway and I guess that reflected in my heavily processed meals
Since starting my journey of eating for nutrition, I too have started to eat what I used to when I was younger. It was a simpler way of eating, plenty of milk, veg and protein. Thank you for sharing.
Although I have to say right now I have a great longing for Brunost.
Yeah, it's comfort food
Not very complicated - calling this cooking is way too pretentious 
As you surely know, brunost is what makes Norwegians Norwegians
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Today's meals:
Breakfast: Crispbread w/ liver paté and caviar, milk, mango, cucumber.
Lunch: Soft boiled egg, plum (Angeleno), rutabaga.
Dinner: Spaghetti bolognese (sort of) w/parmesan (+one more plate/bowl like this).
Evening meal: Granny Smith apple, peanut butter, carrot.1 -
Love the pics!! Thanks so much for sharing! I just joined and will start doing this as well!! Very soon! Thanks for the motivation!1
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Today's meals:
Breakfast: Crispbread w/liver paté and brunost, milk, plums, broccoli.
Lunch: Crispbread w/cheese, cocoa, apricots, beets.
Dinner: Bacon, mashed potatoes, rutabaga.
Evening meal: Melon, Greek yogurt w/hazelnut butter and maple syrup, carrot.1 -
Today's meals:
Breakfast: Crispbread w/liver paté and cheese, milk, plums, broccoli.
Lunch: Polenta (porridge), Pinova (aka Pinata) apple, carrot.
Dinner: Spaghetti (planned leftovers) - 2 bowls.
Evening meal: Melon, Greek yogurt w/cashew butter and maple syrup, rutabaga.
I'm fascinated that this is enough to keep me alive and healthy, and at the same time it looks like a lot of food to eat to stay normal weight
Guess it's just an appropriate amount 
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How does liver paté taste?
Needs masking?
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How did you decide to stop counting calories? I don't think I would ever be able to do that. I'm afraid I'd gain all my weight back?0
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ClubSilencio wrote: »How does liver paté taste?
Needs masking?
Depending on brand, it has a more or less distinct livery taste - this one, the one I made myself (I'm so proud of this so I need to say it anytime I can lol), has a quite strong flavor, but I'm used to it and like it. Liver paté is one of the staples in the Nordic diet, and everybody eats it. This was my first attempt and in my opinion it was a success, even though I distroyed my immersion blender I used 400 grams ox liver, 400 grams fat from beef, and 200 grams minced meat/ground beef, plus a medium onion, one egg, a little milk and wheat flour. Salt, pepper. It is spreadable so you don't normally use butter, unless you use butter on bread habitually; some people garnish with pickled beets or cucumber, but not to mask taste, just to compliment it. You can also eat it warm for dinner, maybe with bacon, but I don't think I've ever had it like that, 1 -
hei jeg trodde du var svensk for about two minutes, felt less lonely but you were missing the coffeekommodevaran wrote: »1
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godlikepoetyes wrote: »How did you decide to stop counting calories? I don't think I would ever be able to do that. I'm afraid I'd gain all my weight back?
I believed for quite some time that I'd never stop counting, and was content with that. But last summer, I got more and more annoyed by having to record and adjust for every little piece of food, and I started to think about how inaccurate and arbitrary the values were (they are accurate enough for the purpose of losing weight, but I guess I was just "fed up") and I figured I had learnt what a proper portion of food looked like, I had learnt to trust that I had enough and not go back for more, and I wanted to just focus on what hunger and satiety really felt like, not rely on numbers. I had some initial problems, because I forgot to take number of meals into consideration - but I weighed every day (and still do), so I discovered that error quite soon, lol. I've been in my maintenance range for 19 months now, but I haven't really been in "true" maintenance for more than nine.0 -
I'm inviting you to come here, just to plate my food up! Yours looks sooooo appetizing :-)1
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CurlyCockney wrote: »I'm inviting you to come here, just to plate my food up! Yours looks sooooo appetizing :-)
That's so nice of you to say that, but I'm not sure if you're just being kind lol
This is SO NOT food porn, but it's also not that depressing deprivation fare you sometimes see in here; just ordinary everyday unfancy food, but healthy and made to taste good.1 -
smileymaxine wrote: »hei jeg trodde du var svensk for about two minutes, felt less lonely but you were missing the coffeekommodevaran wrote: »
Svensk, nei vettu hva
I drink a few cups of each every day, just don't bother to shoot my coffee and tea. Four meals a day, that's enough 0 -
Today's meals:
Breakfast: Crispbread w/goat cream cheese, shallots and smoked salmon, milk, nectarine, beets.
Lunch: Crispbread w/caviar and cheese, milk, apple, carrot.
Dinner: Pancakes - 3 - w/honey, dulce de leche, and blueberry "jam" (homemade). Broccoli.
Evening meal: Melon, Greek yogurt w/walnuts and maple syrup, rutabaga.0
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