The well known Mediterranean diet meal plan is a diet that can be followed for 6 weeks and more only if you do the proper set of exercises along with it. Right from fruits to seafood, this diet plan involves food with unsaturated fat and more of proteins to build up your muscle fat. Since the diet provides the muscle and the exercise tightens them, you are kept away from heart problems and other respiratory disorders. So, give a brief look to this useful diet meal plan so that it can prove beneficial for you as well. More on Mediterranean diet food list.
Given below is the Mediterranean diet meal plan which you can follow for 6 weeks, but make sure you consult your nutritionist before you take it up. If you really think you need it, ask the doctor the duration you should practice it for and which exercises to accompany it. This is a very healthy diet plan but you should be ready to follow a strict schedule if you want to see yourselves fit in those 6 weeks. More on meal planning.
Mediterranean Diet Recipes
Shrimp Saganaki
Ingredients:
12 jumbo shrimps
2 tablespoons lemon juice
Salt
1 tablespoon olive oil
5 scallions, sliced
1 small Chile pepper
1/2 cup Chardonnay
1/2 cup crumbled feta cheese
Freshly ground pepper
Directions
Clean the shrimp and toss it with salt and lemon juice in a mixing bowl. Take a skillet and heat it over medium heat. Then add the scallions, Chile pepper and cook it till they turn brown and soft. Then pour in some wine and stir it for 1 minute. Then add the shrimp and cook it for another 5 minutes. Once done, remove it from the heat and transfer the shrimp into a serving plate. Add the remaining lemon juice, feta, pepper and salt to a pan and stir it till the cheese melts. Serve this atop the shrimp with some parsley and feta.
Eggplant and Feta Salad
Ingredients:
1 eggplant
2 teaspoon lemon juice
1/2 cup olive oil
1/2 cup crumbled feta cheese (Greek)
1/2 cup finely chopped red onion
1 red bell pepper, chopped
2 tablespoons fresh basil
1 teaspoon cayenne pepper and salt
Directions
Preheat the oven to about 275 degrees F and line the baking dish with foil. Then place the eggplant in the pan and pinch a few holes in it. Broil the eggplant and turn it over every 5 minutes till the skin is charred and the flesh is cooked well. Once it is done, transfer it to the chop board and let it cool for some time. In a salad bowl, pour the lemon juice, and chop the eggplant into pieces into the bowl. Toss it with the lemon juice to prevent it from discoloring. Then add the olive oil, feta, onion, bell pepper, basil, cayenne and salt and toss it well. Mix it till all the spices and the salt are absorbed by the eggplant and serve it with feta topping. More on healthy diet.
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