A tough weekend. It's clearly easiest to keep this eating pattern when the kids are at school or kindergarten. Standing and making pancakes for them, without getting to eat them myself is not a dream scenario, but a weekend tradition...So I struggle on. And I know I've already achieved some of my goals, which is very motivating. I knew there would be tougher days ahead, but I wasn't really prepared for them to come right now.

Breakfast

Blueberry Smoothie

Snacks

Apple, banana, raisins

Lunch

Baked salmon with basil and avocado topping

Snacks

Apple, pineapple, strawberries

Dinner

Baked cod with orange and mint sauce

Ingredients

6 cod fillets

Salt and pepper

1 dl fresh mint

1 orange

0.5 tsp sea salt

0,5 lime

possibly a small piece of shallot

Instructions

Put the fish in the oven at 175 degrees for about 15-20 minutes. Mix the mint, orange, salt, juice of 0.5 lime and onion in a blender. Serve the cod with the sauce. Enjoy!

Not very impressed with this meal as I had included 2 shallots in the sauce and they definitely took over. Next time I will make this meal without onions. But that's a matter of taste. The mint and orange went well with the cod.

Day 27

Breakfast

Exotic Smoothie

Snacks

Banana, raisins

Lunch

Baked cod with orange and mint sauce (see above)

Snacks

Dried fruit

Dinner

Steak with carrots and cranberry sauce

Ingredients

1,5 kg frozen beef

Seasoned bone broth

1 l of water

1 dl salt

1 tsp sugar

0.5 tsp black pepper

1 bay leaf

Instructions

Place the frozen meat unthawed in an ovenproof tray. Place the meat in the lower part of the oven at 75 degrees. Insert a thermometer when the meat has thawed after 2-3 hours. The tip of the thermometer should be placed in the middle of the thickest part. Leave the meat in the oven for 10-12 hours.

When the thermometer reads 60°C, the meat is red inside, at 70°C it is pink and at 75°C it is fully cooked.

Boil the stock for 3-4 minutes. Let it cool down a bit. Place the hot meat in a casserole. Pour over the stock, which should cover the meat. Let it cool down a bit, put the lid on and refrigerate for about 5 hours. Take the meat out of the oven and store it without the stock. Cut the meat into thin slices. Enjoy!

It was delicious with a real classic dish! Buttered carrots and cranberry sauce were the perfect accompaniment. The meal was a hit with the whole family.

Evening Snacks

Banana and strawberries