About The Nordic Diet: As the name suggests, the Nordic diet is a way of eating that focuses on the traditional foods of the Nordic countries (Norway, Denmark, Sweden, Finland and Iceland). The Nordic diet was created in 2004 by a group of nutritionists, scientists and chefs, in order to address growing obesity rates and unsustainable farming practices in the Nordic countries. Compared with an average Western diet, it contains less sugar, less fat, twice the fiber, and twice the fish and seafood.
Health Benefits: A 2013 study published in the Journal of Internal Medicine found the diet to be associated with lower levels of cholesterol and inflammation. Another published in the American Journal of Clinical Nutrition found the diet to be highly effective at both weight loss and a reduction in blood pressure for those battling obesity.
Gaby Dalkin is a cookbook author, private chef and food/lifestyle writer based in Los Angeles. Her food blog, What’s Gaby Cooking is a playful, fun, inspiring, sun-soaked destination for everyone who aspires to live the California Girl life.
Recipes Featured on the KTLA Morning News
WARMED MUESLI WITH BLUEBERRY COMPOTE
For the Warmed Muesli
1 cup apple juice
1 ¼ cup Kellogg’s Origins Muesli (either flavor)
2 tablespoons plain or vanilla yogurt
For the Blueberry Compote
1/2 cup water
1/2 cup sugar
2 cups fresh blueberries
fresh lemon juice to taste
Place the apple juice in a small saucepan and bring to a boil. Once boiling, add the Kellogg’s Origins Muesli and stir to combine. Let the two ingredients cook together for 1-2 minutes and then turn the heat off. Let rest for 5 minutes until all the liquid has been absorbed. Add in the 2 tablespoons of yogurt, stir until slightly creamy and transfer to 2 serving bowls.
Meanwhile, make the compote:
Boil water and sugar in a small saucepan, uncovered, until boiling. Add in blueberries and simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in lemon juice to taste. Let cool slightly before serving.
Serve a few tablespoons of the compote over the warmed muesli and enjoy.
Save any extra compote for a later date. Can be stored in an airtight container in the fridge for up to 1 week.
1 1/2 cups plain Greek yogurt
1 Persian cucumber, small dice
Juice of 1 lemon plus more if needed
3 cloves garlic, finely minced
2 tablespoon chopped fresh dill
Kosher salt and freshly cracked pepper to taste
Cruite veggies to serve
In a large bowl, combine the Greek yogurt, diced cucumber, lemon juice garlic and dill. Stir to combine.
Season with salt and pepper and taste. Adjust salt, pepper or lemon juice depending on your preference. Serve immediately or store in an air-tight container for up to 3 days.
SMOKED SALMON AVOCADO TOAST
1 piece thick cut bread
freshly squeeze lemon juice
Kosher salt and freshly cracked black pepper to taste
2 thin sliced smoked salmon
thin sliced of red onion
Toast the piece of bread until the bread is just golden brown.
For the halved avocado, remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
Slater the mashed avocado on top of the toast, followed by the smoked salmon, dill and red onions.
BROCCOLI PESTO CREPES
1 large broccoli (around 2 cups)
A couple of stems fresh basil
1/2 lemon, juice
1/2 cup almonds
2 cloves garlic
1/2 cup olive oil
2 tbsp water
salt & pepper
caramelized onions and red bell peppers
Throw all the ingredients in a blender or food processor. Pulse for about a minute. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste.
Serve in a crepe with caramelized onions and red bell peppers, sprinkle with fontina, fold and serve