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NORDIC VEGGIE
“MEATBALLS”
MAKES 4 SERVINGS
1 cup finely grated carrots
1 cup finely grated potatoes
1 cup finely grated zucchini
1 green onion, finely chopped
½ bunch flat-leaf parsley, chopped
1 tsp ground fennel seeds
1 tsp ground cumin
½ cup wheat flour
½ cup milk
2 eggs, beaten
½ cup oatmeal
Salt and pepper, to taste
1 tbsp rapeseed oil
Eat Like
a Viking
Eat clean and help the environment with
the Nordic diet. BY MARK BARROSO
IN 2009, Danish researchers
84
MUSCLE & FITNESS
nutrition in obesity research at the
University of Copenhagen.
“The NND recipes were selected
because their ingredients can be
produced in the Nordic region with
minimal impact on the environ-
ment,” he adds.
A recent American Society for
Nutrition study of 147
overweight Danes found
that those who followed the
NND for 26 weeks lost
approximately 10 pounds
compared with partici-
pants who followed a
traditional Danish diet,
who typically lost only
three pounds. NND
FEBRUARY 2016
NUTRITION PER SERVING
248 9g 37g 8g
CALORIES PROTEIN CARBS FAT
dieters also reduced their blood
pressure to a greater extent than
those dieters who followed the
average Danish diet.
The macronutrient profile for the
new diet is “roughly 18% protein,
30% fat, and 52% carbohydrates,”
says Larsen. “There’s no specific
calorie restriction. It should be as
satisfying and satiating as
possible, indirectly leading to
lower caloric intake.”
To join the Nordic cause, eat
locally grown produce and
whole grains instead of pro-
cessed meats and sugary foods.
The flavorful veggie-meatball
recipe above was one of the
first NND offerings. Cook it up
and dine the Nordic way.
created the New Nordic Diet
(NND) to improve the health, well-
being, and development of Danish
children. European nutrition
experts created the NND to foster
greater consumption of plants
and food found in seas, lakes, and
the wild and to encourage reduced
consumption of meat.
“The diet consists of fruits and
vegetables (especially berries, root
vegetables, cabbage, and legumes),
potatoes, herbs, plants, mush-
rooms, nuts, whole grains, meats,
fish, shellfish, and seaweed,” says
Thomas Larsen, Ph.D., associate
professor in the department of
1. Preheat oven to 300°F.
2. In a large bowl, mix thoroughly all
ingredients except oil.
3. Heat oil in a pan over medium-high
heat. Fry a small sample of meatball
mixture to test. If the mixture is too wet
and does not stick together, add a little
more oatmeal.
4. Form mixture into meatballs and
fry them until golden brown. Transfer
to a shallow baking dish and bake for
15 minutes.