This three-day diet plan will help you feel less bloated, increase your energy levels and put a stop to those midday munchies while helping you work out if the Nordic diet is for you.
Day one
Breakfast
One portion of porridge made with skimmed milk topped with a few raspberries. Cup of tea or coffee (no sugar).
Morning snack
One piece of rye bread with two tablespoons of low-fat cottage cheese.
Lunch
One piece of rye bread with 100g boiled new potatoes, sliced and placed on top of the bread. Mix one tablespoon of Greek yoghurt with half a tablespoon of shredded fresh horseradish, half a teaspoon of sugar, half a tablespoon of lemon juice and a sprinkling of salt and pepper. Add on top of the potatoes and rye bread and finish with a chopped spring onion.
Afternoon snack
One piece of fruit.
Dinner
Tarragon chicken with Jerusalem artichokes and kale and carrot salad. Cut a pocket in a chicken breast and fill with a mixture of almonds, tarragon and salt. Cut the artichokes into chunks and place on an oven dish with some garlic, olive oil and seasoning before adding the chicken on top and baking in the oven for 25 minutes. Finely chop the kale and carrot and mix together and serve with the chicken and artichokes when done.
Evening snack
150ml non-fat yoghurt with berries and a small piece of dark chocolate.
Day two
Breakfast
One piece of rye bread with cottage cheese. Coffee or tea (no sugar).
Morning snack
Some raw vegetables and 10g of almonds.
Lunch
One piece of rye bread with white herring in brine or rollmops with some red onion, dill and salt and pepper.
Afternoon snack
One piece of fruit.
Dinner
Brown rice risotto with mushrooms. Place some brown risotto rice in a saucepan, cover with water, add a sprinkling of salt and bring to the boil. Take a generous handful of clean mixed wild mushrooms and chop roughly before sautéing with garlic and parsley stalks for two minutes. Add the rice and sauté for five minutes before adding the hot water. Bring to the boil before simmering for 10 minutes. Season and serve.
Evening snackOne portion of raspberry lime sorbet.
Day three
Breakfast
Scrambled eggs on rye toast with spinach and cherry tomatoes. Wilt the spinach in a pan, season and add to the toast. Mix the eggs with skimmed milk and salt and pepper before frying in a pan with a little rapeseed oil. Add the tomatoes to the mixture before serving with the toast and spinach.
Morning snack
One piece of rye bread with cottage cheese.
Lunch
Green salad with radish, smoked mackerel or smoked herring and new potatoes.
Tip: make a healthy delicious dressing by mixing together a little low-fat natural yoghurt, Dijon mustard, lemon juice and salt and pepper.
Afternoon snack One piece of fruit.
Dinner
Baked chicken with rhubarb and cucumber-radish salad. Sprinkle some chicken drumsticks with salt and pepper and roast in the oven for 30 minutes. Cut a few pieces of rhubarb and mix with sugar before adding to the cooked chicken. Place the chicken and rhubarb mixture back in the oven for 15 minutes more. Meanwhile, mix some cucumber and radish slices and season. Add a dressing of goats' milk yoghurt, garlic and chopped fresh mint and serve with the chicken, rhubarb and a portion of boiled potatoes.
Evening snack
Two small pieces of dark chocolate.
The Nordic Diet by Trina Hahnemann is available to buy from amazon.co.uk
Find out more about the Nordic diet
Try the flexitarian diet with our week-long plan
