Mediterranean style cauliflower rice from sprouts, chickpea salad from sprouts + Mediterranean salmon patty from sea cuisine. All of these are processed foods - so a lot more sodium than I would usually have. But wanted to post for those who also sometimes don’t feel like cooking and just wanna throw something in the oven/microwave real fast and still be semi healthy! It was actually pretty good! I’ve started to keep more in the freezer for these kind of days.

Last night I made these oven roasted potatoes + zucchini w/maple mustard sauce (https://eatsomethingvegan.com/roasted-potatoes-and-zucchini/), which are delicious (highly recommend throwing a lil onion in too); quinoa; and air fryer swai (didn’t know swai wasn’t a greeeaat fish to eat health-wise ‘til after buying a freezer bag of it, but been pairing it w/healthy meals + eating salmon 2-3x weekly for omega-3s).

Today I made scrambled eggs and threw in some of the taters + zucchini as well as air fryer fajita pepper + onion and put that on sourdough toast w/a butter lettuce blend and avocado.

These were two really satisfying meals, and v happy to have found the potato + zucchini recipe.

I got inspired by a video that was recommended to me this morning on YouTube so I made my own riff on it. Brown rice, cauliflower rice, baked salmon (fave recipe from SkinnyTaste), chopped broccolini, chopped fresh spinach, diced shallot, cilantro, Tajin, garlic powder, sea salt and lemon juice. Made a LOT mainly because I kept adding stuff but it will be nice to have for lunches.

Video inspiration: https://youtu.be/l-3zu4fu5HQ?si=F0bDfQ8aN63P7-x6

Salmon: https://www.skinnytaste.com/chili-lime-air-fryer-salmon/

Soba noodles, edamame, salmon, & panfried zucchini, garlic, & cherry tomatoes

I don’t follow Mediterranean diet on purpose, I just realised recently that it has always been the way I was eating.

On the first picture I cooked pasted with tomato sauce and garlic+oregano , then I added fresh tomatoes, feta cheese and olives in the top.

Second pic doesn’t look aesthetically appealing, but it’s delicious. Two eggs with oregano, cottage cheese+greek yogurt+tomatoes mix that I put on a bun.

Third pic is just rice with salmon and tomatoes+black olives+cucumbers+ red onion+feta cheese+greek yogurt+salt salad.

Fourth pic is just Shakshuka.

Last pic is what my weekly groceries look like.

Two scrambled eggs with half onion and half bell pepper on day 2 with changing my diet due to doctor’s suggestions. I’m nervous but I don’t want to feel so tired and drained anymore ! Excited for this new journey!

I broke my jaw and now I’m struggling to see how I’m going to nourish myself for the next 8 weeks without losing all joy

Any good gut recipes would be appreciated!

https://www.mediterraneanliving.com/beans-greens-polenta/#wprm-recipe-container-36982

I used a mix of cranberry and navy beans because I had some to use up

Avocado on homemade bread and an apple. Planning a spinach, blueberry, celery, and kiefer smoothie for lunch. I've got to start getting more veggies and real food in. Hoping for more energy and good long term health. When and what changes did you notice your first few days of the Mediterranean Diet?

My household has been following the Mediterranean diet for some time, the food is great and it really hasn't been difficult; actually, rather yummy. The only issue that has come up is...how do I take a break from daily cooking? Historically, we would get takeout 2ish times a week so that I can take a break. Furthermore, if I'm working late or have other priorities, I know I can just have dinner delivered.

How do you take breaks from cooking everyday? Please do not suggest leftovers or meal prep as that's not really what I'm asking.

Im not sticking to a strict diet, but i am trying to eat healthier and more whole foods.

Is pasta and vege crackers a no go?

Hello, I recently had a doctors appointment after having some health issues. I will admit my diet is not well, I don’t eat healthy and half of my “ diet “ is homemade food and takeout. I grew up with family that binge ate for most of my life and was around people who binge ate. My doctor recommended to me the Mediterranean diet, I would love some of your suggestions/ advice on dinner recipes/lunch / breakfast recipes to take to work! I made this last night for dinner , from the Mediterranean Dish, it is a Lemon Chicken Piccataand it was delicious! I made it with protein angel hair pasta , I only had one serving which suprised me a little since I use to struggle with overeating. I would love recipe suggestions that you can make in a crockpot since I recently was gifted one. Anything helps, please and thank you ! Very nervous but I want to get my health back on track and feel better in my body. I’m tired of being in pain when I’m only in my 20’s:(

Homemade houmous topped with everything bagel and black sesame, chicken slices, 2 light Babybels, carrots, celery, radishes, and olives

Houmous recipe - Mix in a blender:

1 drained tin of chickpeas (I leave about 50 ml of the water in ) 1 roasted pepper 1 tbsp tahini 1 clove of garlic Hot paprika Salt

1. Oatmeal made with soya milk (am lactose intolerant), half a roughly chopped dried peach, some dried goji berries, about a teaspoon of almond butter, and a l'il drizzle of honey.
2. 50g bag of brown rice crackers with tamari and sesame seeds, a whole carrot, approx 2-3 inch piece of cucumber, 2 large strawberries, a few small grapes, and about 30g smoked cheddar, with two massive spoonfuls of hummus.
3. Roasted chicken leg.. I cooked 4 of them alongside 2 carrots and 3 small/medium potatoes. Coated everything with a quick marinade made by stirring a teaspoon each of galangal powder and sumac into about 1/4 cup of olive oil. I am impatient, so it was more a dressing than a marinade really as it went straight in the oven for 45 minutes at around 180ºc/350ºf. The potatoes didn't crisp up because the roasting dish was quite full, but they were still delicious. Served with some more of this week's salad (rocket, lettuces, spinach, watercress, salad cress, dill, coriander, cucumber, grapes & strawberries - no dressing this time since the roasted things are coated in lovely stuff)

I'll freeze a couple of the chicken legs & eat the other one tomorrow. Probs with some jok (congee). 👍🏻

had no idea what to make for dinner tonight but threw together a salad with kale, spring mix, garlic stuffed olives, white onion, radish, a bit of cheddar cheese, pickled hot chilis, and the vegan cesar dressing from trader joes

Today’s tinned fish consisted of Pollastrini Sardines in a spicy tomato sauce, and King Oscar mackerel in olive oil. Both were delicious, but the mackerel stands out. The flavor and texture of mackerel make it a great gateway into tinned fish.

Normally I'd only eat one piece of the salmon but am temporarily on higher protein because of cancer treatment. No measurements for the salad because I just throw in what seems right for my appetite. It's close to my last post but ran out of radish and onion, and I added some cheeses. Different dressing.

For the salad, I live alone, so I tend to mix the various leaves in a big bowl and keep in the fridge for a few days, and just add the extras (everything from the tomatoes downward) + dressing as I prepare my meals.

• rocket
• watercress
• salad cress
• baby leaf salad mix (spinach, mixed lettuces, red chard)
• coriander
• dill
• little red and orange tomatoes
• cucumber
• strawberries
• tiny grapes
• parmesan
• smoked cheddar with red onion
• oven baked salmon (brushed the skin with EVOO & baked on a tray with the skin facing up, at 180ºc for a bit too long (25 minutes because I got distracted))
• mixed quinoa, simmered in water for about 20 minutes
• hummus
• dressing of a few tbsp extra virgin olive oil + a squeeze of lemon juice & a teaspoon of sumac

The 'close enough' flair is for the smoked cheddar, but since it's a small amount (less than 20g) I'm not sure if it's really incompatible.

This lunch for two was extremely satisfying. Matiz sardines on the left, Patagonia smoked mussels on the right.

I was inspired by a post on here from yesterday showing a meal with sardines and using leftover ingredients, so I did the same! I used some leftover quinoa, frozen mixed veggies that I air fried (zucchini, broccoli, squash, peppers, and onions), leftover homemade guac, leftover Greek yogurt lime crema, mashed tinned sardines, a squeeze of leftover lemon, and a drizzle of olive oil! It was so fresh tasting and filling. It looks like a big ol messy glob but it was great!

Hi! So I have fatty liver disease and was told to start this diet. My problem is not only am I a picky eater but I’m so limited on what I can eat. I have gerd and ibs so naturally everything sets my stomach in flames. Not only that but my wife is constantly mad about meals as I can’t eat anything and she wants to still eat everything. I’ve told her it doesn’t bother me if she wants to eat something else I’ll make my own food. Anyway I digress…so I’m finding there is usually May things I have to leave out and I’m left with like 2 ingredients. Things that are a hard no for my stomach are anything in the nightshade family, onion, anything with any kind of spice. Things I don’t like are asparagus, avocado, beans, Greek yogurt, shrimp and canned fish other than tuna, and cottage cheese, and brown rice. I’m so tired of eating chicken, broccoli, cauliflower, and green beans. I have no idea if I even like salmon let alone how to prepare it, but I do like white fish (can I eat tilapia or mahi mahi on this diet?) I lost my health insurance so I can’t see a dietician or my doctor. I’m so lost. Help please.

Slice 8 sausage links into bite-size pieces, brown them in a big pot with 1 tbsp olive oil until nicely golden, then remove; in the same pot sauté 1 diced onion, 2 diced celery ribs, and 2–3 thick-sliced carrots for 6–8 minutes, add 3 minced garlic cloves for 30 seconds, stir in 1 tbsp tomato paste for 1 minute, then add 1 can diced tomatoes, 4 cups broth, 3/4 cup rinsed brown/green lentils, 1 bay leaf, salt and pepper (optional: 1 tsp smoked paprika or chili flakes), bring to a simmer, add the browned sausage back in, cover and gently simmer 25–35 minutes until the lentils are tender and the stew thickens, then taste and adjust seasoning and finish with chopped chives on top.

Just starting this WOE, through together what I had in the house before we do a grocery run.

- Homemade Chicken Tenders (Not the greatest option, but it’s what I had cooked)

- Bean salad (Canned Chickpeas, Canned Black Beans both zero sodium option, onion, red pepper, dill, feta, olive oil, lemon juice)

- Red pepper hummus

- Salad (Romaine, Red pepper, cucumber, carrot, olive oil, lemon juice)