I love the Mediterranean. The land, the people, the food. Oh the food. Being part of a big Mediterranean family introduced me to a whole new world of cuisine possibilities. So you’ll find me cooking a lot of Mediterranean meals around here.

Good thing it’s one of the healthiest diets out there, focusing on vegetables, whole grains, legumes, nuts, healthy oils, herbs and spices. Thankfully these meals are easy to customize, especially now that I have officially started fodmapping, as I now like to call it. And I have a feeling there will be many more upcoming posts as I create my low-fodmap meal plan.

This meal is easy and fast with little prep work! My style of a weeknight dinner. For my fellow fodmap friends, just omit the onions and garlic (or substitute 1 tsp of garlic infused oil) and wa-la! Another recipe to add to the collection.

Note about this recipe: zucchini and squash release a lot of water when cooked so vegetables may have excess liquid. Just drain liquid before adding lemon juice and zest. Also beware if vegetables are overcooked they can get a bit “soupy” so just watch ’em close! Continue reading →

When looking for a refreshing and light meal, this salad is always a crowd pleaser. It’s healthy, brightly colored, and as my husband says, “tastes like candy”.

This salad is easily adaptable and the add-on possibilities are endless. And it’s easy to make as much or as little as you want by controlling the portion of produce (for fodmap, go light on the avocado and dried cranberries). But the best part is the simple, 3-ingredient dressing that literally takes no time to make but tastes so good! Continue reading →