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.