Life without roti – living lowcarb

 

 

 

 

 

 

 

 

 

Those who haven’t tried a diet once in their life, please stand up! No one? I thought so.

Name a “diet” and I have done it. Not easy combining fat-free living with desi food. I am self confessed foodie. I love making and eating food. My preferences fluctuate from desi to italian to norwegian. Above all this however is the fact that I am a true carb-junkie! I love my pasta, naan, norwegian bread and last but not least potatoes. In any form, like a true Norwegian 🙂

Well like the heading here suggests, I am a carb-junkie no more! For me personally, it is nothing short of a revolution. To cut a long story short; I have totally cut out fast carbs from my diet. Imagine a desi dinner without roti, naan or chawal (rice). Unimaginable isn’t it. Well naturally, I don’t eat lots of desi food anymore. Doesn’t fit with a low-carb diet.

I hate the word diet. This is no “diet”. I have just changed my way of eating. I still am a foodie, and love delicious food. However the challenge now is to make tasty food without the white carbs. Not possible one would think. Oh but it is. Possible that is. I still make the same food as I did earlier. Instead of boiled, fried potatoes, pasta or rice we eat lentils and beans. Yes, that’s right. The daal we have hated since childhood. Never have I eaten so much daal in my entire life. And guess what: I love it!! Masoor daal puree, moong daal/channa tangy salad. etc etc.

So a normal day would look like this:

breakfast:knekkebrød (wasa fiber plus) with a whole tin of “makrell i tomat”. ( A true omega3 bomb with 3-4 grams of it)

Lunch: A horrendously large salad with chicken/tuna and tinned beans. All the greens and veggies you love.  OR fried eggs with backed beans. YUMMY!

Fruit and nuts

Dinner: Fish/chicken/meat with loads of veggies and some sort of a daal.

Evning: omelete or 0.1 Yoplait yogurt with fruits or berries.

 

 

 

 

 

 

 

 

 

I can’t tell you how healthy i feel. I eat bundles of omega3, nuts, fruits, veggies and lean meat. And ofcourse lots of olive oil.

This is no “fat-free” diet. I eat as much as i want. But let me tell you not only do you get wonderful skin, and healthy tummy you also loose weight. The “diet” prevents sugarlevel raise and fall, hence preventing developing diabetes and helping those with diabetes. It keeps your colon super healty. AND you feel great.

When we come home after grocery shopping our kitchen table is fludding over with veggies, fruits and all things healty. That makes me sooo happy! I am in this wholeheartedly. Lets hope it lasts forever.

I will be putting up my low-carb dinners!!!

 

Advertisements

Tunafish pasta with capers

tunfisk-pasta3.jpg

My husband is not open to any fish other than salmon. He ate this dish without knowing what was in it. When he said he loved it, I told him that it was tunafish 🙂

This is yet another healthy dish with omega 3 fatty acids and vitamin D. And who does not love a wholesome, healthy and delicious dinner?

You need:

500 gr. Tunafish (fresh, but I used canned tuna in olive oil)

I small bottle of capers (kapers, as you see them in the picture, are they “capers” in english) 😉 tunfisk-pasta.jpg

8 small sardines (I found these italian sardines, they are lovely)

1 lemon (zest and juice)

Basil (handful)  tunfisk-pasta1.jpg

two tomatoes

Fresh red chilli (deseeded, cut in juliennes )

2-3 garliccloves

Salt and pepper (freshlygrounded)

Extra virgin olive oil

This is a simple and inexpensive dish, and I LOVED it.

Take the tuna out of the boxes and make flakes of it in a bowl. Crush the basil to a paste with salt and pepper, mix it well with the zest of one lemon and the juice. Now add 2-3 tbs of EVOO. Use this mixture to marinate the tuna.

In a pan add some EVOO and the sardines, fry them till they melt away. Now add the finely chopper garlic, chillies and the capers. Fry on low heat for 2 minutes, add tomatoes and tunafish. Cook for 5 minutes and put aside. Cook some pasta, then take the tunafish and mix it well with the pasta. Add some chopped coriander.

As you can see, this was easy breasy! The taste is sharp and tangy, the tunafish comes out smooth and lovely!

Bon apetite

Baked Salmon with sweet onion and fennel!

laks-middag11.jpg

Haven’t been posting that much on my site lately. 😦 Have not been feeling well, so motivating myself to writing was hard!

I have been making dinners though, but not feeling for taking pictures of them. Regretting that now, but I made this baked salmon a couple of weeks ago. My sister made a comment upon eating this dish…..she said ours  must be the most frequently fish-eating desi family in Norway. That was a huge compliment! I like to believe that I give my children healthy proper food to eat, and what is healthier then red fish?

I found this recipe in Jamie Oliver cookbook, and I must say that the combination of ingredients was unusual but absolutely lovely!

I thought fresh Fennel would be hard to find, but I found it in my regular grocery store Rema 1000.

laks-middag12.jpg

I used:

1 kg Salmon fillet without skin and bones

2 fresh Fennel

1 onion

2-3 cloves garlic

1 kg of potatoes

1 tsp fennel seed (saunf)

Two handful of good quality Parmesan Reggiano

300ml single cream

bread crust

Cut potatoes in slices and boil them for a couple of minutes in salted water, and put them aside. Now slice the onions and fennel. Take good quality EVOO in a skillet and add garlic, onion and fennel and cook on low heat with lid on for 10 minutes till it’s soft and jam-like. Transfer the “jam” to a baking dish, lay the salmon on top (remember to thoroughly salt and pepper the fish) and cover with pre-cooked potatoes. Now in a bowl mix the cream, Parmesan and salt and pepper and pour it over the dish covering it nicely. The bread crust comes on the top and in the oven it goes. Bake in oven on 200 degrees Celsius for 30-40 minutes. (check out that the fish is cooked through). 5 minutes before taking out the bake use a little more Parmesan to grate the dish!

And voila, you have the most gorgeous baked salmon u ever tasted. The fennel does the magic!