What I Actually Eat as a Nutritionist with Lipedema in Norway

A real look inside my kitchen—simple meals, no recipes, just the way I cook to support my body, energy, and everyday lipedema life.

Some people have asked me for a meal plan, but the truth is I’m more of a “vibe cook.” I rarely follow recipes, and I almost never measure anything. That occasionally frustrates my partner, especially when I can’t quite explain how I ended up with the meal we’re eating. Still, the approach itself is very simple.

I cook using real, whole ingredients with short and recognizable ingredient lists. If I make a tomato sauce, it starts with canned 100% tomatoes, then I add garlic, onion, celery, carrots, and good olive oil. If I make lasagna, I prepare a creamy cheese sauce using cream cheese, cream, nutmeg, salt, and pepper. When I want something sweet, I might make chocolate bites from dark chocolate, peanut butter, ground oats, coconut mass, and cocoa powder.

Smoothies are mostly based on berries and vegetables, with very little fruit. I eat a wide variety of vegetables in different colors, unsalted nuts, and I use high-quality cold-pressed olive oil generously. In Norway, I often go for fresh salmon from trusted producers. I also use my air fryer a lot. Roasted chickpeas are a favorite. They can be turned into something sweet with a dark chocolate coating or made savory with spices and salt.

A dressing I come back to again and again is made from sour cream, olive oil, lemon, salt, and pepper. Everything is made from scratch, but I do have a few go-to combinations I naturally return to.

I don’t keep refined sugar, white flour, or ultra-processed foods at home, and I never rely on ready-made meals. Not because it has to be complicated, but because it really isn’t. Cooking healthy food from scratch can be simple once you have a basic understanding and a bit of curiosity. It starts with awareness, then desire, then knowledge. After that, you’re free to explore.

The pictures show the kind of food I typically make at home in Oslo when I’m working at the office from 8 to 4 and heading to the gym afterwards. It’s simple, nourishing, and built around the same principles I always follow—real ingredients, balanced meals, and something that supports both energy and recovery without overcomplicating things.

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