Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook : Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes

Description

From the creator of Clean Eating Kitchen, Michelle Dudash presents The Low-Carb Mediterranean Cookbook with simple, plant-focused recipes for lifelong health. The Mediterranean diet holds the top rank for being easy to follow and delivering proven results for improved heart health and blood sugar management, decreased risk of cancer, and increased longevity. This cookbook combines the best aspects of the Mediterranean diet with more than 100 nutritious recipes that help the whole family eat clean including 60 meals that can be prepared in 30-minutes or less. Cover Contents Introduction Chapter 1 Low-Carb Mediterranean Know-How: What It Is, Who It’s for, and How to Make It Work for You Chapter 2 Lively Starters: Appetizers, Salads, Snacks, Soups, and Sips DEVILED EGGS WITH BASIL AND PINE NUTS ROASTED CAULIFLOWER HUMMUS TAHINI-ZUCCHINI DIP CREAMY SPINACH PIE WITH ALMOND FLOUR CRUST GREEK 7-LAYER HUMMUS DIP RED PEPPERY WALNUT-HERB DIP (MUHAMMARA) ITALIAN-INSPIRED GUACAMOLE WITH BALSAMIC, RED ONION, AND BASIL SHRIMP-STUFFED MUSHROOMS WITH LEMON AND ROSEMARY LEBANESE MEAT PIES WITH GROUND BEEF AND LEMON 3-INGREDIENT AVOCADO TRUFFLES WITH PISTACHIOS MINI BELL PEPPERS STUFFED WITH TURKEY AND PISTACHIOS MEDITERRANEAN QUINOA SALAD WITH AVOCADO CAESAR SALAD WITH TAHINI-GARLIC DRESSING AND PARMESAN CRISPS BAKED KIBBEH WITH QUINOA, MINT, AND LEMON TABBOULEH SALAD WITH CHICKPEAS AND QUINOA SHIRAZI SALAD BREAKFAST SALAD SIMPLE GREEN SALAD WITH TOMATOES, CUCUMBERS, AND LEMON-MINT VINAIGRETTE CUCUMBER YOGURT SALAD TOMATO AND CUCUMBER CHOPPED SALAD TUNA AVOCADO SALAD LENTIL FATTOUSH SALAD WITH CARAMELIZED RED ONIONS SALMON SALAD WITH DILL, CAPERS, AND ARTICHOKE CARAMELIZED ONION AND RED LENTIL SOUP KALE SALAD WITH BLUEBERRIES AND FETA SHRIMP SALAD WITH AVOCADOS AND TOMATOES ARUGULA SALAD WITH CALAMARI, ZUCCHINI, AND BALSAMIC WHITE BEAN AND VEGETABLE MINESTRONE EASY GAZPACHO CRISPY ROASTED CHICKPEAS “EVERYTHING” BAKED PARMESAN CRISPS ROSÉ SPRITZ WITH CITRUS AND MINT FRESH MINT TEA WITH CITRUS Chapter 3 Satisfying Plant-Based Meals EGGPLANT LASAGNA HEARTY FRENCH LENTIL STEW CHICKPEA VEGETABLE STEW WITH TURMERIC AND CUMIN CHICKPEA FRITTERS MEDITERRANEAN PIZZA WITH ALMOND–COCONUT FLOUR CRUST ROASTED CAULIFLOWER STEAKS WITH RED BELL PEPPER–ALMOND SAUCE VEGETARIAN MUSHROOM MEATBALLS WITH MARINARA SAUCE SLOW COOKER WHITE BEAN STEW WITH TOMATOES AND SWISS CHARD CHICKPEA PANCAKES WITH MUSHROOMS AND KALE SHEET PAN CHICKPEA AND BROCCOLI DINNER LIMA BEAN CASSOULET WITH ZUCCHINI AND BUTTERNUT SQUASH CREAMY BELUGA LENTILS WITH GINGER AND GARLIC EASY ASPARAGUS FRITTATA 30-MINUTE PANTRY SHAKSHUKA ALMOND FLOUR PUMPKIN PANCAKES Chapter 4 Succulent Seafood SEAFOOD STEW WITH TOMATOES AND WHITE WINE SAUTÉED TILAPIA PROVENÇAL SHRIMP PAELLA WITH CAULIFLOWER “RICE” BAKED SALMON WITH PARSLEY AND GARLIC CRUST SAUTÉED SALMON WITH FIGS LEMON BAKED COD WITH PISTACHIO CRUST BROILED FLOUNDER WITH LEMON, PARSLEY, AND GARLIC SHRIMP AND ZOODLES WITH FRESH TOMATO SAUCE MEDITERRANEAN GRILLED SHRIMP TUNA WITH CANNELLINI BEANS, SPINACH, AND GARLIC Chapter 5 Savory Chicken, Beef, Pork, and Lamb GRILLED CHICKEN QUARTERS WITH OREGANO AND LEMON BAKED CHICKEN WITH NUTTY DUKKAH CRUST ROASTED CHICKEN WITH HERBES DE PROVENCE AND LEMON CHICKEN GYRO LETTUCE WRAPS BRAISED CHICKEN THIGHS WITH MUSHROOMS SIMMERED TAHINI CHICKEN MEDITERRANEAN MEATLOAF WITH ROASTED RED PEPPER SAUCE TURKEY SAUTÉ WITH RED BELL PEPPER ROTISSERIE CHICKEN STEW WITH KALE CHICKEN MEATBALLS WITH FRESH ORANGE JAM SHEET PAN PORK TENDERLOIN WITH GRAPES, WALNUTS, AND BLUE CHEESE PORK TENDERLOIN WITH TAHINI SAUCE BAKED EGGPLANT WITH GROUND BEEF AND PINE NUTS MOROCCAN-SPICED LAMB CHOPS WITH MINT CHICKEN PAPRIKASH WITH MUSHROOMS 5-INGREDIENT CHICKEN TURMERIC BURGERS SUMMER SQUASH STUFFED WITH BEEF WITH TOMATO SAUCE BEEF STEW WITH MUSHROOMS AND RED WINE BAKED LEBANESE MEAT KEBABS IN TOMATO SAUCE (KAFTA) SHEET PAN CHICKEN WITH BELL PEPPERS AND PECANS STUFFED CABBAGE ROLLS WITH QUINOA AND CAULIFLOWER “RICE” Chapter 6 Vibrant Vegetable Sides ROASTED BRUSSELS SPROUTS WITH HERBES DE PROVENCE UMAMI ROASTED PEPPERS WITH CRISPY POTATOES WISPY PAN-FRIED ZUCCHINI BAKED EGGPLANT AND PEPPERS WITH GARLIC SAUTÉED RAINBOW SWISS CHARD ROASTED BROCCOLI WITH SUMAC CAULIFLOWER “RICE” RISOTTO BAKED STUFFED ARTICHOKE PESTO ZOODLES ANYTIME ROASTED VEGETABLES WITH HERBES DE PROVENCE ROASTED SPAGHETTI SQUASH AND TOMATOES ROASTED CAULIFLOWER WITH CASHEWS AND TURMERIC ROASTED BUTTERNUT SQUASH WITH CELERY AND PEPITAS Chapter 7 La Dolce Vita: Sweets and Fruit Dishes BURRATA CHEESE WITH BALSAMIC-MARINATED STRAWBERRIES GOAT CHEESE TRUFFLES WITH PISTACHIOS AND FIGS CHOCOLATE ALMOND FLOUR CAKE WITH ORANGE BERRY TART WITH MASCARPONE CREAM AND ALMOND FLOUR CRUST CRISPY OVEN-DRIED ORANGE SLICES CRUNCHY ALMOND CLUSTERS EASY PEAR CRISP WITH ALMOND-WALNUT TOPPING GRILLED PEACHES WITH CINNAMON RICOTTA CRÈME GRILLED WATERMELON WITH GOAT CHEESE AND MINT MINI RICOTTA CHEESECAKES WITH WALNUT CRUST MINI MOLTEN CHOCOLATE CAKES VEGAN CHOCOLATE MOUSSE WITH AQUAFABA Resources Acknowledgments About the Author Index A B C D E F G H I K L M N O P Q R S T U V W Y Z