Trying to eat well?? I know, I know with so many diets out there is hard to decide which one to follow or which one will work for you! But look you can never go wrong with a Mediterranean diet! Just relax and think of it as if you’re on an overseas vacation!
Key ingredients of Mediterranean cuisine include olive oil, fresh fruits and vegetables, protein-rich legumes, fish and whole grains with moderate amounts of wine and red meat. The flavors are rich and let’s just say are hard to ignore!
Is really a sensational way to loose all that extra pounds and get healthy give it a try! Some people say have commented:
“It’s not just a diet, it’s a lifestyle”
Because it’s really about changing your eating habits and what better way that to do it with a diet rich in fruits, veggies and fish all drizzled in olive oil
“The olive oils and the fish and the nuts, they all run parallel to what Hippocrates said: ‘Let our food be our medicine, and our medicine be our food.’”
Some cool and very helpful insight right! Totally agreed!
Take note of the these super yummy and sleek Mediterranean foods:
Salmon/Fatty Fish: You can not have a Mediterranean diet without Fatty fish.
Extra Virgin Olive Oil: Not all oils are created equal. Make sure to choose a top quality extra virgin olive oil.
Vegetables Vegetables Vegetables!: Like Mom always said, eat your veggies. It’s a no-brainer, veggies will keep you looking and feeling happy, young and vibrant!
Makes 2 servings
2 dozen hard-shelled small clams or cockles
4 tablespoons butter
8 garlic cloves, thinly sliced
2 thyme sprigs
1 cup dry white wine
1/2 cup finely chopped Italian parsley + additional to garnish (optional)
1 teaspoon julienned fresh basil leaves
1/4 teaspoon sea salt, or to taste
1/2 pound linguine (substitute with a rice pasta as a gluten free option)
1/2 cup arugula
1. Clean and scrub the clams, discarding any open ones. In a large stockpot, heat the butter over low heat. Add the garlic and thyme sprigs and sauté just until fragrant.
2. Turn up the heat to medium-high and add the clams. Cover the pot and steam the clams until they open, about 5 to 8 minutes.
3. Pour the wine over the clams and cook for 1 minute, until the flavors combine.
4. Cook the liquid until the wine reduces by one-third. Remove from the heat and stir in the parsley and basil. Add the sea salt.
5. Meanwhile, cook the linguine as directed on the box in a large stockpot or pasta pot of boiling salted water. When the pasta is al dente, strain it and rinse it with cold water. Toss the pasta gently in the sauce.
Easy and super yum!! Huh! Let me know how yours was!