Mediterranean Diet Recipes Articles

Article / Updated 05-15-2023

You may already be on board with many of the principles of a Mediterranean diet. Take this quiz to see where you fall and what changes you can focus on toward adopting a Mediterranean diet. Answer the following questions; the numbers in parentheses are point totals, but you don't have to worry about those until after you take the quiz. How many total fruits and vegetable servings do you eat each day? Five to nine (2) Three to four (1) Fewer than three (0) How often do you eat fish or seafood? Several times a week (2) Once or twice a month (1) Once or twice a year (0) How often do you use fresh herbs with cooking? At least four times a week (2) Three to four times a month (1) Once or twice a year (0) On average, how often do you eat beef? Two to three times a week (0) Three to four times a month (1) Once or twice a month at most (2) How often do you eat beans and lentils, including those found in soups and stews or dips (such as hummus)? At least four times a week (2) Several times a month (1) Several times a year (0) When you eat beef or poultry, what serving size do you most often eat? Six to eight ounces (0) Four to five ounces (1) Two to three ounces (2) How often do you use olive oil for cooking or in salad dressings and spreads? Daily (2) Two to three times a week (1) Two to three times a month (0) How often do you eat nuts or nut butter? At least four times a week (2) Two to three times a month (1) Two to three times a year (0) Now figure out your score by adding up the points to the right of your answers and comparing the total to these ranges: 13–16: Great job! You're right on track with a Mediterranean way of life. Use the recipes in this book to inspire you to stick with this dietary pattern. 8–12: You're almost there! Many of your habits are right on track, but others could use some small changes. Focus on areas where you scored less than two points and see whether you can improve those dietary habits. This book offers lots of tips, suggestions, and delicious recipes to get you inspired. Less than 8: You've got some dietary changes to focus on to master the Mediterranean diet. Focus on areas where you scored less than two points and use this book for inspiration to make small changes that better align your habits with a Mediterranean style of eating.

Article / Updated 05-04-2023

Meal planning when you're on the Mediterranean diet provides you a road map for the week of what you’re going to eat, when you’ll prepare those meals, and what foods you need to have handy in your kitchen to do so. By taking the steps to do some planning, changing to a Mediterranean diet is much easier and less stressful. Meal planning on some level is important for several reasons: It ensures that you’re efficient with your time and have everything you need on hand from the grocery store and markets. This preparedness also helps keep you on track with your Mediterranean lifestyle because you always have the fixings for fresh meals at your fingertips. It makes cooking easier during the week because you already know what you’re making instead of trying to think of what you can cook with the chicken and cauliflower you bought. It saves you money by decreasing food waste. Do you ever buy broccoli and then wonder what to do with it as it starts yellowing in your refrigerator? Waste. Meal planning needs to (and can) work into your lifestyle. Here are a few different approaches; hopefully, you find one that works for you: The detailed meal plan: This plan is for those who love details and planning. Sit down and write out a plan for breakfast, lunch, and dinner for each day of the week. (You may want to include snacks as well.) You can make each day’s foods interchangeable, but this planning method at least makes sure you have a plan and can go on your way this week with everything organized. The rotating two-week meal plan: If you like details and convenience, this setup is perfect for you. Spend some time making up a two-week meal plan, complete with shopping list, and you’ve done all the work you need. So it may be that you have Dilled Eggs every other Monday for breakfast and Tortellini with Vegetables and Pesto every other Sunday for dinner. You still get plenty of variety with a two-week meal plan, but you may need to change it up every couple of months to make seasonal menus. The fast meal plan: If you don’t want to waste time on making a meal plan for each and every meal for the week, think about your habits and plan accordingly. For example, you might regularly eat a few different items for breakfast, such as poached eggs or granola and yogurt, and often eat leftovers or sandwiches along with fruit for lunch. You can focus only on planning dinners and the few staples you need for breakfast and lunch. The super-fast meal plan: Perhaps you need something even speedier than the fast menu plan. Instead of planning four or five dinners a week, focus on two to three and plan some convenience meals, such as entree salads you can throw together or canned or homemade, frozen soups.

Article / Updated 05-03-2023

The winter months, December through February, are often the time when you're less active, which makes it one of the most important times of the year to ramp up your vegetable intake, especially if you're following the Mediterranean Diet. The extra fiber and roughage help you feel full and satisfied as you expend less energy through activity and exercise. Potatoes, broccoli, and cauliflower are great winter choices. Sautéed Broccoli Rabe Preparation Time: 6 minutes Cook Time: 14 minutes Yield: 6 servings 2 pounds broccoli rabe 2 tablespoons extra-virgin olive oil 4 cloves garlic, sliced 1/2 cup chicken stock 1/4 teaspoon red pepper flakes Remove the leaves on the broccoli rabe stem and set them aside. Cut the stalk into 3-inch pieces. In a skillet, heat the olive oil over medium high heat. Sauté the broccoli rabe stalks and leaves and the garlic for 3 minutes. Add the chicken stock and red pepper flakes and bring to a simmer. Cover and cook for 10 minutes. Serve. PER SERVING: Calories 76 (From Fat 48); Fat 5g (Saturated 1g); Cholesterol 0mg; Sodium 114mg; Carbohydrate 4g (Dietary Fiber 4g); Protein 5g. The figure shows an example of broccoli rabe If your broccoli rabe has thick stalks, peel the outer layer of the stem with a vegetable peeler before cutting the stalks in Step 1. Curry-Roasted Cauliflower Preparation Time: 6 minutes Cook Time: 35 minutes Yield: 6 servings 1 head cauliflower 1/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 1 teaspoon ground coriander 1 teaspoon ground cumin 1 tablespoon curry powder 1 tablespoon paprika 1 teaspoon salt Preheat the oven to 425 degrees F. Cut the cauliflower (including the stalk and leaves) into bite-sized pieces and place in a medium bowl. In a small bowl, whisk the remaining ingredients. Pour over the cauliflower and toss to coat. Pour the cauliflower and sauce onto a baking sheet and bake for 35 minutes, stirring every 5 minutes. Serve. PER SERVING: Calories 118 (From Fat 85); Fat 9g (Saturated 1g); Cholesterol 0mg; Sodium 431mg; Carbohydrate 7g (Dietary Fiber 3g); Protein 3g.

Article / Updated 04-14-2023

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.

Article / Updated 02-24-2023

Making your own pizza like the people in the Mediterranean do has never been easier and more fun. Although pizza is loved throughout many countries, it’s one of those food items that can become very unhealthy quickly, but the pizza on the Mediterranean Diet is a far cry from the 5-meat, stuffed crust, deep-dish, extra cheese variety. The classic Italian pizza isn’t the fat, calorie, and sodium bomb that many American versions are; Italians use just a whisper of sauce or oil, a small sprinkling of cheese, and only one layer of meat (if any at all). The bread, not the toppings, is the highlight of Mediterranean pizzas. Credit: ©iStockphoto.com/ivanmateev, 2010 Pizza Dough Prep time: 25 minutes Yield: 1 pizza, 10 servings One 1/4-ounce package active dry yeast 2 teaspoons honey 1-1/4 cups warm water (about 110 to 120 degrees) 2 tablespoons olive oil 1 teaspoon sea salt 3 cups flour Combine the yeast, honey, and warm water in a large mixer or food processor with a dough attachment. Let the mixture rest for 5 minutes to be sure that the yeast is alive (look for bubbles on the surface). Add the olive oil and salt and blend for 30 seconds. Begin to slowly add 3 cups of the flour, about 1/2 cup at a time, mixing for 2 minutes between additions. Allow the mixture to knead in the mixer for 10 minutes, sprinkling with flour if needed to keep the dough from sticking to the bowl, until elastic and smooth. Remove the dough from the bowl and allow it to rest for 15 minutes under a warm, moist towel. Follow the pizza recipe for baking instructions. Per serving: Calories 167 (From Fat 28); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 234mg; Carbohydrate 30g (Dietary Fiber 1g); Protein 4g. You can freeze this pizza dough for 1 month. Form the dough into a ball and cover it with plastic wrap before placing it into a freezer-safe container. Margherita Pizza Prep time: 15 minutes Cook time: 20 minutes Yield: 10 servings 1 batch Pizza Dough 1/4 cup flour as needed for rolling 2 tablespoons olive oil 1/2 cup crushed canned tomatoes 3 Roma or plum tomatoes, sliced 1/4-inch thick 1/2 teaspoon sea salt 6 ounces fresh or block mozzarella, cut into 1/4-inch slices 1/2 cup fresh basil leaves, thinly sliced Preheat the oven to 450 degrees. Roll out the dough to 1/2-inch thick, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork (to prevent crust bubbling) and bake it on a baking sheet or pizza stone for 5 minutes. Remove the pan and drizzle the crust with the olive oil and crushed tomatoes. Top the pizza with the tomato slices and season with the salt. Blot the mozzarella slices dry with a paper towel and lay them on top of the pizza in no exact pattern. Top the pizza with the basil. Bake the pizza for 15 minutes or until the cheese is bubbling. To brown the cheese, place the pizza under the broiler for 2 to 3 minutes if desired. Allow the pizza to cool for 5 minutes before slicing. Per serving: Calories 251 (From Fat 76); Fat 8g (Saturated 2g); Cholesterol 11mg; Sodium 474mg; Carbohydrate 34g (Dietary Fiber 1g); Protein 9g.

Step by Step / Updated 08-25-2022

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. Many regions in the Mediterranean enjoy pasta as well, but it’s the crown jewel of Italian cooking in particular. Adding vegetables to pasta is a no-brainer. The bottom line is simple: The more nutrients you eat from your foods, the better health you experience. Part of the goal with eating the Mediterranean way is to decrease animal protein and increase plant-based proteins.

Cheat Sheet / Updated 04-13-2022

You may have heard of the Mediterranean diet and wondered if it was right for you. But the reason people in the Mediterranean region enjoy good health goes beyond the diet — it’s about their entire lifestyle. Knowing why the lifestyle is good for you is the first step to making it work. A key part of the lifestyle is the way people approach food. They enjoy their food; they don’t view it with rules and restrictions in mind. Armed with this information, you’re ready to review the key components of the Mediterranean lifestyle so you can put them to work in your daily life.

Cheat Sheet / Updated 04-13-2022

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.

Cheat Sheet / Updated 02-16-2022

Because of the health benefits associated with the Mediterranean diet and the recent studies that have highlighted the diet’s ability to reduce heart disease, decrease the risk of some cancers, prevent or mitigate the effects of diabetes, and more, many have embraced the Mediterranean diet’s key guidelines. Although this plant-based diet devotes the largest portion of a plate to fruits, vegetables, and whole grains, healthy fats, like those you get from olive oil and nuts, lean animal proteins, and red wine also take key roles.

Article / Updated 11-18-2021

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 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. 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. 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 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. 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.