What Is The Mediterranean Diet? | Food List & 1-Day Meal Plan
The Mediterranean diet has a great reputation and for very good reason. This type of diet originates from the countries bordering the Mediterranean Sea including Portugal, France, Italy, Spain and Greece. Over the last few years, it has really taken the spotlight as its high healthy fat content and emphasis on oily fish provides a multitude of
Our bodies need healthy fats and in today’s society where emphasis is often put on convenience and not health, many people are deficient in these healthy fats.
- The Benefits of the Mediterranean Diet
- The Mediterranean Diet Foods
- Foods to Avoid on the Mediterranean Diet
- One-Day Mediterranean Meal Plan
The Benefits of the Mediterranean Diet
Heart Health
Brain Health
Research has also shown a link between the Mediterranean diet and cognitive health,
Weight loss
Prevent damage from inflammation and free radical damage
Between heart healthy fatty acids, high fibre
The Mediterranean Diet Foods
Although the dishes vary in different countries that follow this approach to eating, they all include an abundance of plant-based foods such as;
Fruits and vegetables Legumes Wholegrains Healthy fats are also incorporated into the diet, such as; Olive oil instead of butter Nuts - Fish
These fit well into the healthy eating recommendations from the government as the Mediterranean diet is packed with nutrients that promote great health and balance.
Foods to Avoid on the Mediterranean Diet
Refined grains
White bread White rice - Pasta
Try to choose high fibre, low GI wholegrains instead.
Highly processed sugars and baked goods
Cookies Cakes - Sweetened drinks
While all foods can be included in small amounts, these sweet foods have a negative impact on heart health and blood sugar. Try to choose fruit and red wine instead.
Saturated fats
Butter fatty meats (like beef and pork) Fried foods
One-day Mediterranean Meal Plan
Breakfast - Overnight oats with omega seed mix and berries
40g Rolled oats 10g Organic chia seeds 10g Sugar-free syrup - Maple flavour80g Raspberries 120ml Milk - Pinch of cinnamon
Place all the ingredients in a Mason jar and mix well making sure the top is well covered. If your jar lid has holes in it, cover the jar with Clingfilm. When it is mixed well, leave in the fridge for a few hours to allow it to thicken.
Calories: 262 Carbs: 41g Protein: 11g Fat: 6g
Lunch - Spinach Frittata with side salad
120g High Protein Low-fat Cheese (grated)300g Mushrooms 15ml Olive oil 150g Onions 500g Spinach 20g Parmesan cheese - 6 Whole eggs
Grease a pan with olive oil including the sides of the pan. Take a tablespoon of oil and heat it in the pan, then add the mushrooms and sauté them for around five minutes so that they are soft. Add some more oil then add the onions and the spinach to the pan. While these are cooking, mix all the eggs together in a bowl. Put some cheese in the pan on top of the spinach and pour the egg mixture on top of this. Don’t be afraid to move the vegetables around a bit so that the egg gets into all the nooks and crannies of the pan to hold the frittata together! Cover the pan with a lid and reduce the heat. Cook for a further 15 minutes, then remove the lid and place the pan under a grill to finish cooking the eggs fully at the top. You can sprinkle extra cheese on if you like, just make sure you add this into the macros. This will take a further 6 minutes before you can remove from the grill. - Allow it to cool for a few minutes then cut into six slices. Serve with a side salad.
Cal: 178 Carbs: 6.5g Protein: 17g Fat: 13g
Dinner - Salmon with roast vegetables and quinoa
Lemon Salmon fillet (125 g) 100g Carrots chopped into sticks 200g Sweet potato cubed 20ml Olive oil 100g Quinoa Stock cube - Herbs
Wrap a salmon fillet sprinkled with lemon juice and garnished with some lemon slices in tinfoil, prepare the quinoa by rinsing the seeds well, before setting them aside in a bowl. Boil some water and dissolve a stock cube. Use this mixture to cook the quinoa for around 30 minutes until the liquid has been absorbed. Preheat an oven to 180. Toss the vegetables in olive oil mixed with herbs. Place in the oven for 20 minutes and cover with tinfoil to avoid them going too brown. After 20 minutes add the salmon in foil to the oven and remove the foil from the vegetables. Bake everything for a further 20 minutes. Check the salmon is cooked through by cutting in half and remove and serve with quinoa if it is done. - 100g of raw quinoa tends to equal nearly 350g-400g of cooked quinoa. You can reduce this portion if you like and keep any leftovers in the fridge for the next day.
(with 180g cooked & measured quinoa) – feel free to reduce/split in half for lunch to reduce macros!
Calories: 840 Carbs: 84g Protein: 36g Fat: 40g
Mediterranean Snack Ideas
High-Protein Fruity ’n’ Crunchy Yoghurt
200g Greek yoghurt 100g Peach slices 25g Almonds
Simply add the almonds and peaches to the Greek yoghurt and serve.
Cal: 298 Carbs: 18g Protein: 25g Fat: 14g
Homemade Hummus & Carrot sticks
3 Cloves garlic 400g Chickpeas 80ml Lemon juice 60ml Olive oil Pinch pepper Pinch of salt 10g cumin
Remove the skin from the garlic and place in a blender with all the other ingredients. Blend until the desired texture is reached and serve with carrot sticks! - Keep any leftover covered in a fridge, it will last about two days.
(Serves 4)
Calories: 241 Carbs: 16g Protein: 7g Fat: 16.5g
Take Home Message
The Mediterranean style eating plan is unique in the wide range of benefits that it offers without being overly restrictive. Whether you want to limit junk food, follow a more plant based diet, lose weight, or improve your heart health - all of these can be achieved with a Mediterranean diet. The flexibility and lack of complete elimination of food groups makes this diet not only achievable, but sustainable.
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Claire is a Registered Dietitian through the Academy of Nutrition and Dietetics and a board-certified Health and Wellness Coach through the International Consortium for Health and Wellness Coaching. She has a Bachelor of Science in Biology and a Master’s degree in Clinical Dietetics and Nutrition from the University of Pittsburgh.
Talking and writing about food and fitness is at the heart of Claire’s ethos as she loves to use her experience to help others meet their health and wellness goals.
Claire is also a certified indoor cycling instructor and loves the mental and physical boost she gets from regular runs and yoga classes. When she’s not keeping fit herself, she’s cheering on her hometown’s sports teams in Pittsburgh, or cooking for her family in the kitchen.
Find out more about Claire’s experience here.
