r/mediterraneandiet

1/2 c dry oatmeal cooked in water

3/4 c 2% Fage Greek yogurt

1 1/2 c blackberries

a couple tablespoons of walnuts

a tablespoon of honey

Cinnamon and cardamom sprinkled on top

523 kcal

14 g fiber

27 g protein

19 g Fat (3.4 g saturated)

I made a little salad with my farmers market goodies. Corn and zucchini were sauteed and added to fresh tomatoes and a purple bell pepper. Lime juice, zest, cilantro, olive oil, salt, pepper, and some urfa chile flakes. Served with blackened salmon.

I made a pot of beans yesterday, an assortment of brown and red ones to finish up some packs. Served with some sauteed greens and garilc, a fried egg, Trader Joes chili garlic crunch, sourdough toast, and some strawberries.

I have not been posting much because I'm doing an experiment with the authentic/traditional Mediterranean Diet focusing mainly on Cretan cuisine, and part of this has included staying off social media. But I just had to pop in to talk about my success in making barley rusks!

I do not bake. But I followed this recipe from Olive Tomato and it was actually pretty easy. https://www.olivetomato.com/greek-barley-rusks/

These rusks are basically dried bread that lasts months. I rehydrated them under running water, drizzled with olive oil and topped with grated cucumber and tomato, capers, feta and fresh oregano. The rusks were crispy and tender... They say it's kind of like a Greek bruschetta or panzanella salad. I am so pleased!

Has anyone else ever eaten these?

Les quiero compartir que, fue mi primera vez en un restaurante de comida mediterránea, exactamente libanés, puedo decir que 10/10. Había trabajado en restaurante vegano y servían el babaganash y humus pero jamás lo había probado y fue una mezcla de sabores interesantes 10/10 recomendado✅

Chocolate DateBites

Made with just 4 simple ingredients.

Coat soft dates in melted unsweetened dark chocolate, place an almond or cashew in the center, and finish with a sprinkle of grated coconut. Chill until set and enjoy.

Salad is from Kale Junkies website - Copycat Erewhon Cucumber Avocado Salad

I omit tomato and avocado and add a can of chickpeas. The color is gorg!

I started on the Mediterranean diet a few months ago because of a bit of perimenopausal weight gain. At first, my goal was just to lose 10 lbs.

But on this journey, my goal has become just eating good, whole foods that fuel my body and make my family happy! I feel better than I have in years (not sure if that's the diet or the strength training 😅)! And I feel like I'm actually eating better in terms of enjoyment than I have in years too.

Served this recipe over spaghetti and served with steamed broccoli

https://www.delish.com/cooking/recipe-ideas/a27260344/greek-shrimp-recipe/

Just got back from a trip and my body is screaming for fiber.

I went to the farmers market and picked up some okra and tomatoes for a nod to Gullah food.

Last month’s bean box had zipper cream field peas, I have never had these before. And this month had a new herby bean seasoning.

The field peas were made with olive oils, shallots, a little bit of celery, the bean seasoning, a teaspoon of bacon fat, some ancho chilies, cloves of garlic, better than bullion chicken, and bay leaves. These beans cooked really quick in the oven and are very creamy. These bacon fat is so southern, but just a bit adds so much flavor.

The okra and tomatoes had a sofrito of onion, celery, bell pepper, and serrano peppers. I used a harissa spice blend, a touch of turmeric, some dried oregano, and kashmiri chile powder for more spice. Vegetable better than bullion for more oomph. I cooked the sofrito and spices in olive oil, then added the tomatoes. And the okra were cooked for just a couple of minutes to stay crunchy.

The dover sole continued on the Mediterranean theme and I used a Croatian spice blend with cumin, paprika, and hot paprika. They were quickly sauteed.

Genmai brown rice to serve. And the plate got finished with salt, fresh pepper, and a small drizzle of olive oil. Since i love a little spice and acid, I added some pique to the beans and fish.

Sauteed greens would have been perfect, but I didn’t have another dish in me tonight and had a nice serving of greens earlier.

Made a tomato flight to add some vegetables to grilled burgers to celebrate the 4th of July. However these were substantial enough to make a meal on their own! There are three flavors:

The Standard: fresh mozzarella cheese, basil, balsamic glaze

The Salty: salad greens dressed in a balsamic vinaigrette and topped with prosciutto

The Sweet: vegan cream cheese whipped with lemon zest and topped with macerated blackberries.

Close enough in that it does have some processed stuff (prosciutto, cream cheese, balsamic glaze) but it’s enjoyed in moderation alongside a HONKIN slice of heirloom tomato bought from a local farmers market. Most importantly, it was shared with family.

This is the kind of meal I usually enjoy for dinner in the summer. I’m mediterranean (french from french riviera/moroccan), although I’d drifted away from some of those good habits for a while.

Here:

- yellow tomatoes

- a yellow peach

- a little mozzarella di bufala

- fresh basil

-and of course a generous drizzle of olive oil !!

It may not look particularly glamorous in the photo, but it tastes delicious. 

It’s wonderfully simple, fresh and ready in just 5 minutes. :)

Here I’ve made myself some oven baked chilli salmon with some roast sweet potato.
I’ve also got some homegrown courgette / zucchini which I’ve roasted, along with half an avocado and some broccoli and green beans.

Let me know what you think!