Nordic Diet
Based on traditional Scandinavian foods. Emphasizes seasonal, local, and sustainable eating with a focus on whole grains, fatty fish, and root vegetables.
Goal of the plan
Source best-for note: Heart health, sustainability, inflammation reduction.
Who it is for
The source category is Regional, with difficulty marked Easy.
Example meals and foods
The source macro split is 20% protein, 50% carbohydrate, and 30% fat.
Meal timing: 3 meals, seasonal eating.
- Fatty fish (salmon, herring)
- Whole grains (rye, oats, barley)
- Root vegetables
- Berries
- Cabbage & kale
- Canola oil
- Legumes
- Wild game
- Mushrooms
- Herbs
Foods to limit or adapt
- Processed foods
- Added sugars
- Refined grains
- Excessive red meat
- Food additives
Grocery guidance
Suggested additionBuild a simple list around the foods you already enjoy, then add one or two easy repeatable meals before trying to overhaul everything.
Hydration guidance
Suggested additionKeep water available through the day and adjust fluids around heat, sweat rate, long runs, and higher-fiber meals.
Flexibility and sustainability
Suggested additionSimilar benefits to Mediterranean. Uses canola oil instead of olive oil. Emphasizes local and seasonal produce.
Individual nutrition note
Suggested additionNutrition advice should be adapted to the individual. Consider medical history, medications, preferences, budget, culture, and support from a qualified clinician or dietitian when needed.
Related posts
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Intermittent Fasting (16:8)
