My meals (w/pics)
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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 -
Today's meals:
Breakfast: Crispbread w/goat cream cheese, shallots and smoked salmon, milk, nectarine, beets.
Lunch: Semolina (cream of wheat), apple, carrot.
Dinner: Artichoke, melted butter, ear of corn, sliced ham.
Evening meal: Melon, Greek yogurt w/almonds and dulce de leche, rutabaga.1 -
Your meals are so attractive looking, I wish I could have you deliver me tomorrow's menu. It also makes me feel bad for all the rubbish I eat - the chocolate, the cakes & all the processed foods.1
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Lol thank yousarabushby wrote: »Your meals are so attractive looking, I wish I could have you deliver me tomorrow's menu.
This thread was not supposed to make anyone feel bad - I do it like this just because I like to play with my foodIt also makes me feel bad for all the rubbish I eat - the chocolate, the cakes & all the processed foods. 0 -
Today's menu.
Breakfast: Crispbread w/goat cream cheese, shallots and smoked salmon, milk, nectarine, beets.
Lunch: Crispbread w/ham salad, milk, broccoli, apple.
Dinner: Mushroom soup.
Dessert: Havrefras + milk.
Evening meal: Melon, Greek yogurt w/peanuts and honey, rutabaga.0 -
I've loved looking at these. We have been to Norway and were in Finland in January. We'll be back in Sweden and Norway at the end of August for our honeymoon (my fiance proposed under the Northern Lights in January
)
We'd read bad reviews of the food in the hotel in Finland but we loved it. I think you had to like oily fish though, which wasn't an issue for me as I could eat it 3 times a day.
As an aside, I found that a week in Finland worked wonders for my psoriasis. It's an auto immune disorder so I was struggling to work out why. It got hugely worse again after about 2 weeks back at home. I'm now on a new eating plan and again having fish 2 to 3 times a day and it's massively better again. The Scandinavian diet obviously works for me
(minus the vast amounts of pancakes and porridge I was also eating as temperatures of minus 38 might have warranted overloading on carbs but the average UK temperature really doesn't 
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kommodevaran wrote: »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
Aha I think most of my Instagram is just photos of coffee I have no shame , you are doing well but now flat out craving knackerbörd and smoked salmon.
Over in Oslo in August gonna have to get food recommendations
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smileymaxine wrote: »Over in Oslo in August gonna have to get food recommendations
So are we Via Narvik, Bodo (sorry, don't have the right o available) and Trondheim
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Today's meals:
Breakfast: Crispbread w/goat cream cheese, shallots and smoked salmon, milk, pear, broccoli.
Lunch: Crispbread w/ham salad, milk, Ambrosia apple, carrot.
Dinner: Chicken wings, mashed sweet potatoes, peas.
Evening meal: Melon, Greek yogurt w/almond butter and maple syrup, rutabaga.0 -
Today's meals:
Breakfast: Crispbread w/goat cream cheese, shallots and smoked salmon, milk, mango, broccoli.
Lunch: Crispbread w/ham salad, milk, Ambrosia apple, carrot.
Dinner: Mushroom soup (planned leftovers) - 2 bowls.
Dessert: Rice pudding/porridge.
Evening meal: Pear, Greek yogurt w/pecans and maple syrup, rutabaga.0 -
Today's meals:
Breakfast: Crispbread w/brunost and edam cheese, milk, mango, broccoli.
Lunch: Oatmeal (porridge), apple, carrot.
Dinner: Pickled herring, shallots, mashed potatoes.
Evening meal: Pear, Greek yogurt w/walnuts and honey, assorted beets.0 -
Today's meals:
Breakfast: Crispbread w/brunost and edam cheese, milk, mango, broccoli.
Lunch: Crispbread w/pickled herring, milk, apple, carrot.
Dinner: Stir fry w/greenshell mussels - 3 bowls.
Evening meal: Smoothie (banana, milk, peanut butter, cocoa), Chioggia beets.1 -
Nice to find a fellow loquat lover! I don't think most people in the states know you can eat them. My son and I forage neighborhood trees and gorge ourselves for the few weeks they are in season. Sad to say it just passed.1
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mom23mangos wrote: »Nice to find a fellow loquat lover! I don't think most people in the states know you can eat them. My son and I forage neighborhood trees and gorge ourselves for the few weeks they are in season. Sad to say it just passed.
I'm jealous! It's far too cold for them to grow here (Norway) I've picked a loquat off the tree one time, in Rome -around this time of year - it was a bit more tart than usual, but still delicious 1 -
Today's meals:
Breakfast: Crispbread w/brunost and caviar, milk, yellow watermelon, broccoli. I don't really care much for watermelon, but the yellow one is my favorite fruit! And it's been six years since I've had it
I almost fainted when I spotted it in my local grocery store
Lunch: Crispbread w/pickled herring, milk, pear, rutabaga.
Dinner: Cheese on toast, milk, assorted beets.
Evening meal: Apple, peanut butter, carrot.0 -
Day 23 Today's meals:
Breakfast: Ordinary bread and crispbread w/butter+brunost and caviar, milk, yellow watermelon, broccoli.
Lunch: Crispbread w/pickled herring, milk, pineapple, rutabaga.
Dinner: Beef rib, ear of corn, oven roasted parsnips w/honey, olive oil and sesame seeds.
Evening meal: Apple, peanut butter, carrot.0 -
Today's meals:
Breakfast: Crispbread w/brunost and cheese, milk, yellow watermelon, broccoli.
Lunch: Egg, pineapple, rutabaga.
Dinner: Chili con carne (minced lamb, barley, beans, onion, garlic, chili, red pepper, squash, celery, tomato (passata) ) - 2 bowls.
Evening meal: Apple, peanut butter, carrot.0 -
Today's meals:
Breakfast: Crispbread w/brunost and smoked trout, milk, cantaloupe melon, broccoli.
Lunch: Crispbread w/caviar and cheese, milk, pineapple, rutabaga.
Dinner: Pork chop, mashed sweet potatoes w/red chili, green beans.
Evening meal: Apple, peanut butter, carrot.0 -
New month! This project really helps me stick to my meal plan; I haven't had anything besides the items I've posted here. My weight stays nicely within mid-range as a consequence.
Breakfast: Crispbread w/cheese and smoked trout, milk, cantaloupe melon, broccoli.
Lunch: Crispbread w/caviar and brunost, milk, pineapple, rutabaga.
Dinner: Leftover chili, 2 bowls.
Evening meal: Apple, peanut butter, carrot.0 -
Breakfast: Crispbread w/brunost and smoked trout, milk, cantaloupe melon, broccoli.
Lunch: Millet (porridge) w/butter, pineapple, rutabaga.
Dinner: Salmon, brown basmati rice w/soy sauce, peas.
Evening meal: Apple, peanut butter, carrot.0 -
Breakfast: Crispbread w/cheese and smoked trout, milk, cantaloupe melon, broccoli.
Lunch: Crispbread w/brunost and caviar, milk, pineapple, rutabaga.
Dinner: Trinidadian Chicken Curry with Coconut Grits & Collard Greens - simplified version; kale a bit bitter, but very nice, different and exotic. It tasted Caribbean
Evening meal: Pistacchios, cucumber, plums (Red Beauty).2
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