healthy mediterranean diet meal plan #16
This is what "seasonal" really means. It's the perfect wardrobe change for spring.
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I’m still in a totally springtime mood. I’d rather be outside enjoying the warm winds off the Mediterranean sea during my morning walk and grabbing all sorts of colorful goodies appearing at my central market after the long winter pause. Piles and piles of fresh faba beans, artichokes and a rainbow of early season tomatoes. And I’m guessing you might be in a springy mood too!
So it’s no surprise that today’s menu of the day is sticking with the theme… lighter in color, a lot less work and a whole lot of ways to dress dishes up with a colorful sprinkle of this and that. Today’s main dish is a perfect example of how to do it.
Last year, I first made this dish in the throes of winter. Lots of dark, fiber-filled multi-grains and smaller white cannellini beans made it feel and look warm and cozy. And it was. But a few simple switches: lighter whole grain rice, giant lima beans, more basil than parsley, a few slivers of Parmesan and voilá… a seasonal wardrobe change! But for all you southern hemisphere buddies out there - I’m looking at you Joey - just go with the version that suits your weather.
Another thought I’d like to share this week is to always be on the lookout for simple ways to make things a little healthier and infinitely easier. Like this week’s breakfast switch-up from a slice of homemade banana bread to a slice of deconstructed “banana bread”, minus the added brown sugar, butter and eggs!
As always, you’ll find a few extra treats in the menu PDF besides the meal plan I promised you (mostly because I just can’t help myself). When I can, I’ll reach into the archive so that you don’t have to go hunting around. And this week, I’ve included my recipe for scrumptious whipped feta, a kitchen indispensable which you can watch me make over on my YouTube channel too.
So it’s time to pull up a chair, grab a cup or a glass and join me in my Mediterranean kitchen while we work our way from one flavor-packed meal to another.
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My meal prep this week included cooking salmon and shrimp, with leftovers going into salads using your Lemon Garlic Vinaigrette. The lemon adds a nice zing to the seafood.
Oh you’ve created my ideal menu in this newsletter. I love the recipes included here, and that yogurt mayo…I’m sure going to switch to this lighter version. I’ve not yet tried whipped feta so might have to give that one a go too it sounds delicious. The recipe for the rice dish…that’s on for dinner tonight. Perfect as today’s temp will be mild but the evening much cooler. Thank you so much for a wonderful newsletter Caroline.