The Perfect Mediterranean Diet Lunch Recipes for Busy Lifestyles
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Mediterranean Diet Recipes for Lunch
If you're looking to switch up your lunch routine, the Mediterranean Diet is a great choice. Its focus on healthy fats, fresh vegetables and lean proteins make it one of the healthiest diets around. Here we'll share some delicious recipes that are sure to satisfy your midday cravings while helping to keep you healthy and energized throughout the day!
Grilled Zucchini Sandwiches
These flavorful sandwiches are packed with protein and heart-healthy omega-3 fatty acids from the tuna. Start by preheating your panini press or grill. Slice two large zucchinis lengthwise into thin slices and brush both sides of each slice lightly with olive oil. Grill them on both sides until they start to brown (but don't let them get too soft). Meanwhile, mix together ¼ cup of diced red onion, 2 cans of tuna fish in water (drained), 1 tablespoon of capers and ¼ cup of chopped fresh parsley in a medium bowl. Spread this mixture onto 4 slices of whole wheat bread, then top each with two slices of grilled zucchini. Grill the sandwiches until they’re golden-brown and serve warm!
Quinoa Tabbouleh Salad
This veggie-packed salad is a great option for a light but filling meal. Start by bringing 2 cups of quinoa and 4 cups of water to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer for 10 minutes or until the quinoa is cooked through but still al dente (tender but still has some bite). In a separate large bowl, combine 2 bunches of chopped flat leaf parsley, ½ cup chopped mint leaves, 2 diced tomatoes, 1 diced cucumber and 1 diced green pepper. Make a dressing by mixing together ¼ cup olive oil, 3 tablespoons lemon juice, 1 tablespoon honey and ½ teaspoon sea salt in a small bowl or jar with a lid. Pour the dressing over the salad ingredients and gently stir everything together until combined. Once cooled off enough to handle safely, fluff the quinoa with a fork before adding it to the salad. Stir everything once again then enjoy!
Eggplant Caponata Bruschetta
This Italian inspired appetizer is perfect for lunch because it's light yet filling at the same time! Preheat your oven to 375 degrees Fahrenheit before slicing an eggplant into thin slices about ½ inch thick (you can also use Italian eggplants if desired). Brush both sides lightly with olive oil before baking them on sheet trays lined with parchment paper for 20 minutes or until golden brown on each side. While that's cooking away prepare your caponata sauce: sauté 1 finely diced onion in 1 tablespoon of olive oil until just softened then add 6 cloves minced garlic along with 1 can (14 ounces) stewed tomatoes that have been crushed by hand as well as 2 tablespoons tomato paste mixed together with ¼ cup dry red wine vinegar; simmer all ingredients together for 15 minutes then season heavily with oregano basil thyme rosemary black pepper and sea salt if desired before spooning over freshly toasted baguette slices arranged on platters! Enjoy!
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