Sometimes the best guidance comes from people who live by it themselves. Meet Cue Experts Thomas Rode and Thilde Maarbjerg, who share here the approach to food they've built together over the years.
A shared philosophy of the meal
For Thomas and Thilde, a meal always starts with a protein source. That's what gives you energy, the feeling of a satisfied body, and mental clarity, along with the reassurance that you're getting what your body actually needs.
From there, they build on with fat, carbohydrate, and greens. With protein, fat, carbohydrate, and something green on the plate, you've completed the way they like to put a meal together.
Balance rather than bans
In their household, there's no wheat flour, pasta, bread, sugar, or sweets as a fixed part of everyday life. But it isn't about bans. They bring those things in now and then, when it's time to relax and enjoy, in the same way they enjoy alcohol in moderate amounts. Balance is the goal, not total abstinence, and as they admit with a wink, Thilde manages it best.
Experience that ends up on your plate
What Thomas and Thilde share isn't a theory drawn from a textbook. It's what they've learned from each other over the years they've been together, and through the practice they've built up. It works for them, and that's why they hope some of it might end up on your plate at home too.
What you can learn from Thomas and Thilde
At Cue, they share their combined knowledge of how food affects the body and energy. In their other articles, they go in depth on individual ingredients, principles, and dishes, so you can find your own balance and put together meals that both taste good and do you good.