Mediterranean Diet Cookbook For Dummies book cover

Mediterranean Diet Cookbook For Dummies

Published: October 4, 2022

Overview

Discover the world’s healthiest and tastiest diet

Ready to transform the way you’ve been preparing dinner? Then it’s time to dive into the Mediterranean Diet Cookbook For Dummies!

You’ll learn to bring home the flavors of Italy, Greece, Spain, Morocco, Lebanon, and southern France, as you discover the cuisine that’s been shown to reduce the risk of heart attack, diabetes, and cognitive decline while delivering extraordinary, authentic flavors.

Unlike many of the quick fix and fad diets on the market today, Mediterranean cooking styles contribute to long-term, healthy lifestyles by focusing on fruits and vegetables, legumes, whole grains, olive oils, and moderate amounts of protein and animal fats. And you’ll learn how to combine and prepare these ingredients into delicious recipes, while tapping into the mindful eating habits of the Mediterranean.

In this book you’ll explore:

  • Over one hundred and fifty tasty recipes you can cook for any meal of the day
  • Brand-new updates regarding time-saving multi-cooker directions, the latest on the on-going supportive wellness research around the Mediterranean diet, and how to effectively plan and prep over a month of quick & easy Mediterranean meals
  • Mindful eating and living approaches to savor and enjoy the foods and lifestyle of the Mediterranean

Mediterranean Diet Cookbook For Dummies is the perfect hands-on guide for anyone looking for an introduction to the Mediterranean cuisine, as well as those already familiar with the diet but need some fresh recipe ideas.

Discover the world’s healthiest and tastiest diet

Ready to transform the way you’ve been preparing dinner? Then it’s time to dive into the Mediterranean Diet Cookbook For Dummies!

You’ll learn to bring home the flavors of Italy, Greece, Spain, Morocco, Lebanon, and southern France, as you discover the cuisine that’s been shown to reduce the risk of heart attack, diabetes, and cognitive decline while delivering extraordinary, authentic flavors.

Unlike many of the quick fix and fad diets on the market today, Mediterranean cooking styles contribute to long-term, healthy lifestyles by focusing on fruits and vegetables, legumes, whole grains, olive oils, and moderate amounts of protein and animal fats. And you’ll learn how to combine and prepare these ingredients into delicious

recipes, while tapping into the mindful eating habits of the Mediterranean.

In this book you’ll explore:

  • Over one hundred and fifty tasty recipes you can cook for any meal of the day
  • Brand-new updates regarding time-saving multi-cooker directions, the latest on the on-going supportive wellness research around the Mediterranean diet, and how to effectively plan and prep over a month of quick & easy Mediterranean meals
  • Mindful eating and living approaches to savor and enjoy the foods and lifestyle of the Mediterranean

Mediterranean Diet Cookbook For Dummies is the perfect hands-on guide for anyone looking for an introduction to the Mediterranean cuisine, as well as those already familiar with the diet but need some fresh recipe ideas.

Mediterranean Diet Cookbook For Dummies Cheat Sheet

Following a Mediterranean diet is a useful tool for overall health, weight management, and disease prevention. Knowing the principles of a Mediterranean diet, using appropriate portion sizes, and organizing your kitchen can lead you on the way to successfully meeting your health goals.

Articles From The Book

15 results

Mediterranean Diet Recipes Articles

Picking the Best Lentils for Your Mediterranean Diet Dish

Eating a plant-based diet is one of the fundamentals of Mediterranean cuisine and one of the major reasons for the health benefits found in the Mediterranean diet. Lentils are small, round legumes that make a healthy choice for any meal. They're a great source of plant-based protein, fiber, and vitamins and minerals such as folate and iron. Lentils are great to cook with because they take on flavors well from other ingredients such as herbs, spices, or broths. If you look hard enough, you can find a variety of different types of lentils, all with their own unique flavor, color, and texture. Some types are better for soups, while others are great as a stand-alone side dish. Use this guide to help you select the perfect type of lentil for your next dish:

  • Brown lentils are the most common type of lentil found in major grocery stores. They range in color from light brown to dark black and have an earthy, nutty flavor. Brown lentils can turn soft quickly if you don't watch your cooking time. The mild flavor works well for many dishes, such as soups and salads, and these lentils are also good for purees because they're easily mashed.
  • Green lentils are often glossy-looking, with a pale green/brown mix of colors. They have a strong flavor and take a little longer to cook than other lentils. The plus about green lentils, other than their taste, is the fact that they retain their texture and shape well, making them perfect for side salads.
  • Red lentils range from gold to red and have a sweet, nutty flavor. Like brown lentils, they run the risk of turning mushy from overcooking. You see red lentils most often in Indian dal or curry dishes. Red lentils are also fabulous in soups.

Mediterranean Diet Recipes Articles

Easy Ways to Incorporate Seafood into Your Mediterranean Diet

Although the Mediterranean Diet encourages you to slow down and enjoy cooking and eating, doing so all the time can be a challenge. Here are some quick seafood recipes that you can prepare and take with you as you run from errand to errand.

The most important piece is to get you eating fish a couple of times a week if you aren't already doing so. Having some easy and tasty recipes on hand can help you enjoy fish more often. You'll find that cooking fish is actually much easier than cooking a steak.

Grilled Sardines with Tabbouleh

Preparation Time: 40 minutes Cook Time: 5 minutes Yield: 2 servings 2 tablespoons uncooked bulgur 1 cucumber, chopped small 2 tomatoes, chopped small 2 cups chopped fresh parsley Juice of 1/2 a lemon, plus 1 tablespoon 2 tablespoons plus 1 tablespoon extra-virgin olive oil Salt and pepper to taste One 3.75-ounce can sardines in water, drained and patted dry
  1. In a medium mixing bowl, combine the bulgur, cucumber, tomatoes, parsley, all but 1 tablespoon of the lemon juice, and 2 tablespoons of the olive oil. Season with salt and pepper to taste. Set aside for 30 minutes.
  2. Heat a grill pan over high heat. Brush the sardines with the remaining olive oil and grill for 1 to 2 minutes on each side to obtain grill marks. Chop the grilled sardines and season with the remaining lemon juice, and salt and pepper to taste.
  3. Divide the tabbouleh (bulgur mixture) between two serving plates and arrange the grilled sardines over the top.
PER SERVING: Calories 282 (From Fat 177); Fat 20g (Saturated 3g); Cholesterol 32mg; Sodium 262mg; Carbohydrate 13g (Dietary Fiber 4g); Protein 16g.

Serve with crusty bread.

Grilling sardines is a great way to elevate the flavor of a canned fish. If your canned sardines are small use a grill pan or cast iron skillet on the stove top to get the desired seared effect.

Grilled Scallops

Preparation Time: 15 minutes, plus marinating time Cook Time: 8 minutes Yield: 4 servings 2 pounds sea scallops 4 cloves garlic, chopped 2 tablespoons extra-virgin olive oil 1 tablespoon butter, melted 2 tablespoons parsley, finely chopped Nonstick cooking spray Zest and juice of 1 lemon 1/4 teaspoon sea salt
  1. Rinse the scallops under water and pat dry. Toss scallops with the garlic, olive oil, butter, and parsley. Allow the scallops to marinate for 10 minutes. Spray the grill with nonstick cooking spray and heat the grill over medium-high heat.
  2. Skewer the scallops and grill them for 1 to 3 minutes on each side or until slightly firm to the touch and opaque. Drizzle with the lemon juice and top with the lemon zest and sea salt just before serving.
PER SERVING: Calories 285 (From Fat 102); Fat 11g (Saturated 3g); Cholesterol 82mg; Sodium 531mg; Carbohydrate 5g (Dietary Fiber 0g); Protein 38g.

Soak wooden skewers in water before grilling so they don't burn on the grill.

Mediterranean Diet Recipes Articles

Introduce Favorite Fall Vegetables into Your Mediterranean Diet

Although the fall isn’t as big a veggie season as summer, you can find several choices to incorporate into your Mediterranean diet, including broccoli, cauliflower, and late summer eggplants and squash. These recipes highlight some of the vegetables you can find from September to November, adding a punch of flavor with fresh herbs, spices, olive oil, and cheeses.

Grilled Romaine with Lemon Anchovy Dressing

Preparation Time: 5 minutes Cook Time: 5 minutes Yield: 4 servings
4 anchovies, canned in oil
Juice of 1/2 a medium lemon
1/2 cup finely chopped fresh parsley
1 teaspoon Dijon mustard
2 cloves garlic, smashed
1/4 cup plus 1 teaspoon extra-virgin olive oil
Salt to taste (optional)
1 large head romaine lettuce, cut in half lengthwise
3 tablespoons freshly grated Parmesan cheese
  1. Chop the anchovies, lemon juice, parsley, Dijon, and garlic in a small bowl, then in a blender or food processor for 1 minute. Turn on the machine and slowly drizzle in 1/4 cup of the olive oil until combined, about 2 minutes. Using a piece of the lettuce, taste the dressing and season with salt (if desired).
  2. Heat a grill or grill pan over medium-high heat. Brush the lettuce with the remaining olive oil and grill the cut side for 2 to 3 minutes, or until grill lines appear.
  3. Roughly chop the grilled lettuce and toss in a large serving bowl with a little dressing at a time until coated. Top with the Parmesan and serve immediately. Save the remaining dressing in the refrigerator and use within 3 days.
PER SERVING: Calories 177 (From Fat 137); Fat 16g (Saturated 3g); Cholesterol 7mg; Sodium 284mg; Carbohydrate 7g (Dietary Fiber 4g); Protein 5g.

Sautéed Eggplant with Tomatoes and Black Olives

Preparation Time: 10 minutes Cook Time: 30 minutes Yield: 6 servings
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 large eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried oregano
One 28-ounce can no-salt-added diced tomatoes
1/4 cup kalamata or black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
1 to 3 tablespoons water
1 cup fresh basil, sliced thinly
Salt and pepper to taste
1/4 cup ricotta cheese
  1. In a heavy skillet, heat the olive oil over medium heat. Add the garlic, eggplant, and oregano and sauté for 10 minutes.
  2. Add the tomatoes, olives, tomato paste, and vinegar and reduce the heat to medium-low. Cover and cook until the eggplant softens, stirring often, about 15 minutes. If needed, occasionally add 1 tablespoon of water to the pan to help the eggplant soften and cook.
  3. Stir in the basil and simmer for 3 to 5 minutes. Season with salt and pepper to taste. Place into a serving dish, dollop with spoonfuls of the ricotta, and serve.
PER SERVING: Calories 118 (From Fat 61); Fat 7g (Saturated 2g); Cholesterol 5mg; Sodium 164mg; Carbohydrate 13g (Dietary Fiber 5g); Protein 4g. The figure shows how to cube an eggplant.