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As the leaves begin to change and the air turns crisp, fall invites us to savor the rich flavors of the season. Embracing a Mediterranean diet during this time not only enhances our meals with vibrant ingredients but also aligns with our health goals. In this blog post, we’ll explore 15 deliciously healthy fall recipes that celebrate the bounty of autumn while adhering to the principles of the Mediterranean lifestyle. From hearty soups to colorful salads and warm grain dishes, these recipes are perfect for cozy gatherings or simple family dinners.

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How You Can Drastically Improve Your Health By Following the Mediterranean Diet

In 2018, I was struggling to make healthy food choices and experienced constant joint pain, brain fog, blood sugar highs and lows, and extreme fatigue every day. These were symptoms that had become a part of my every day and was something that I thought I would always have to live with.

However, I knew there had to be a way for me to feel better, so I started doing research on evidence-based ways of eating that supported long-term health. As one of the healthiest diets in the world, the Mediterranean diet showed up repeatedly in my searches. In 2020, I decided to make the shift toward eating a more Mediterranean-based diet to support my health.

I started applying what I learned by following a Mediterranean-based diet and immediately saw great results!

After implementing a Mediterranean-based diet, I quickly noticed my energy levels drastically improve, I was sleeping SO much better each night, and my skin had become clear and glowing (yay for no more “adult acne!”) and I did all of this in a healthy, balanced way. I was so ecstatic about my results that I put together all my recipes that I had used and developed at this time and started sharing them with others with the hopes that they would feel just as amazing as I was feeling.

Eating a Mediterranean diet restored my physical and mental health.

My goal for you is to experience these same incredible benefits. My 30-Day Mediterranean Meal Plan is the exact plan I used to improve my health and eat intuitively.

Get the ebook here, or get the hard copy on Amazon!

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High Protein Pumpkin Spice Muffins

Ingredients:

1 cup canned pumpkin puree (NOT pumpkin pie mix!)
1 cup whole, plain Greek yogurt
2 large eggs
½ cup honey or maple syrup
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
½ cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground clove
¼ teaspoon salt

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, combine the pumpkin puree, Greek yogurt, eggs, honey (or maple syrup), and vanilla extract. Whisk together until smooth and well combined.
In another bowl, mix together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, clove, and salt.
Gradually add the dry ingredients to the wet mixture. Stir until just combined; be careful not to overmix.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Superfood Granola Bars with Dried Cranberries & Pumpkin Seeds

Ingredients:

2 cups rolled oats
1 cup dried cranberries
½ cup pumpkin seeds
¼ cup chia seeds
¼ cup flax seeds
½ cup honey or maple syrup
¼ cup nut butter (almond, peanut, or cashew)
1 teaspoon vanilla extract
A pinch of salt

Directions:

Begin by preheating your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper for easy removal later.
In a large mixing bowl, combine the rolled oats, dried cranberries, pumpkin seeds, chia seeds, flax seeds, and a pinch of salt. Stir until evenly mixed.
In a small saucepan over low heat, combine the honey (or maple syrup) and nut butter. Stir continuously until melted and smooth. Remove from heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients. Mix thoroughly until all the dry ingredients are well-coated.
Transfer the mixture to the prepared baking dish. Use a spatula or your hands to press it down firmly and evenly.
Place the baking dish in the preheated oven and bake for about 20-25 minutes or until golden brown around the edges.
Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, lift out using the parchment paper and cut into bars or squares.
Store your superfood granola bars in an airtight container at room temperature for up to one week or in the refrigerator for longer freshness.

Bacon & Apple Grilled Cheese

Ingredients:

2 slices of white, whole-wheat, or gluten-free bread
2 slices of cheddar cheese
2 slices of cooked bacon
1 small apple, thinly sliced (Granny Smith or Honeycrisp work well)
1 Tablespoon butter
Optional: a drizzle of honey or a sprinkle of cinnamon for extra flavor

Instructions:

Start by cooking the bacon until crispy. Drain on paper towels and set aside. Slice the apple thinly, removing the core.
On one slice of bread, layer one slice of cheese, followed by the bacon, apple slices, and then another slice of cheese. Top with the second slice of bread.
Spread butter on the outside of both slices of bread to ensure a golden, crispy finish.
Heat a skillet over medium heat. Place the sandwich in the skillet and cook for about 3-4 minutes on one side until golden brown. Carefully flip it over and grill for another 3-4 minutes until the cheese is melted and both sides are crispy.
Remove from heat and let it cool for a minute before slicing in half. If desired, drizzle with honey or sprinkle with cinnamon for added sweetness.

Get Your FREE Ebook: 15 Healthy Fall Recipes to Make on the Mediterranean Diet + A Free Mediterranean Diet Shopping List

Flatbread Pizza with Pear, Gorgonzola Cheese, Mozzarella, and Cherry Tomatoes

Ingredients:

1 large flatbread or naan
1 ripe pear, thinly sliced
½ cup Gorgonzola cheese, crumbled
1 cup fresh mozzarella cheese, shredded
1 cup cherry tomatoes, halved
2 Tablespoons olive oil
1 Tablespoon balsamic glaze (optional)
Salt and pepper to taste

Directions:

Preheat the oven to 425°F (220°C).
Place the flatbread on a baking sheet lined with parchment paper, then brush the top of the flatbread with olive oil to create a golden crust.
Evenly distribute the shredded mozzarella cheese over the flatbread.
Arrange the thin slices of pear on top of the mozzarella.
Sprinkle the crumbled Gorgonzola cheese over the pears.
Scatter the halved cherry tomatoes across the pizza.
Lightly season with salt and pepper.
Place the flatbread in the preheated oven and bake for about 10-12 minutes or until the cheeses are melted and bubbly, and the edges of the flatbread are golden brown.
Remove the flatbread from the oven and drizzle with balsamic glaze if desired for added sweetness and flavor.
Let the flatbread cool slightly before slicing into pieces. Serve warm and enjoy!

Roasted Butternut Squash Soup

Ingredients:

1 medium butternut squash, peeled, seeded, and cubed
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable or chicken broth
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon nutmeg
Salt and pepper to taste
Optional toppings:
- Sour cream or Greek yogurt
- Crusty bread or croutons
- Crumbled bacon
- Chopped parsley or chives

Directions:

Preheat your oven to 400°F (200°C).
In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and ground cumin until evenly coated. Spread the squash on a baking sheet in a single layer.
Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and caramelized. Stir halfway through for even roasting.
In a large pot over medium heat, add a splash of olive oil. Add the chopped onion and sauté until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
Once the butternut squash is roasted, add it to the pot with onions and garlic. Pour in the vegetable or chicken broth, then stir in nutmeg. Bring to a simmer.
Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a blender (be careful of hot liquid).
Taste and adjust the seasoning with more salt, pepper, or nutmeg if needed.
Ladle the soup into bowls and add your desired toppings such as a dollop of sour cream, crumbled bacon, crusty bread on the side, or croutons sprinkled on top.

Creamy Chicken & Wild Rice Soup

Ingredients:

1 lb. boneless, skinless chicken breasts
1 cup wild rice, rinsed and drained
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup green beans, chopped
4 cups chicken broth
1 cup heavy cream (or canned, full-fat coconut milk if dairy-free)
2 Tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions:

In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side. Remove from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté for about 5 minutes or until the vegetables start to soften.
Stir in the wild rice and pour in the chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for about 45 minutes or until the rice is tender.
Add the shredded chicken and chopped green beans to the pot. Stir well and let it simmer for an additional 10 minutes.
Pour in the heavy cream and stir until combined. Season with salt and pepper to taste. Allow it to heat through for another few minutes.
Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy your creamy chicken and wild rice soup!

Roasted Sweet Potato, Apple, and Brussels Sprout Salad

Ingredients:

3 cups diced sweet potatoes
1 lb. Brussels sprouts, bottoms cut off and cut into quarters
1 yellow onion, diced
4 Tablespoons olive oil
2 cups cauliflower rice
5 chicken sausage links, cut into coins (buy already fully cooked)*
½ cup chopped pecans
1 Macintosh apple, diced
1 teaspoon cinnamon
1 Tablespoon minced garlic
2 teaspoons dried rosemary
2 teaspoons dried sage
1 teaspoon dried thyme

*If the chicken links do not come cooked, make sure to cook them completely through on the stove (see directions below.)

Directions:

Preheat the oven to 425°F (220°C).
Lay the quartered Brussels sprouts, yellow onion, and diced sweet potatoes onto a sheet pan lined with parchment paper. Drizzle olive oil over the veggies and gently mix. Transfer to the oven and roast for about 25 minutes, mixing with a spatula halfway through. Add more time as needed until the Brussels sprouts and sweet potato are soft.
In a saucepan, add the cauliflower rice and coined chicken sausage links. (If the chicken sausages did not come fully cooked, make sure to cook them through now.) Allow them to warm through, then add the chopped pecans and apple. Add the cinnamon, garlic, rosemary, sage, and thyme.
Transfer the roasted Brussels sprouts, onion, and sweet potato to the pot and mix together.
Serve warm and enjoy.

Notes:

The Brussels sprouts and onion may roast faster than the sweet potato and may be done sooner. Consider using two sheet pans, one for the Brussels sprouts and onion and another for the sweet potato, so that you can remove each pan when the veggies are done. You may also keep the veggies separated from each other on the baking sheet and use a spatula to remove the specific veggie when it is done roasting.

If the chicken links do not come cooked, make sure to cook them all the way through on the stove.

Creamy Honey Dijon Pork Chops

Ingredients:

4 boneless pork chops
Salt and pepper, to taste
2 Tablespoons olive oil
2 tablespoons unsalted butter (or ghee if dairy-free)
½ cup heavy cream (or canned, full-fat coconut milk if dairy-free)
2 Tablespoons Dijon mustard
3 Tablespoons honey
1 Tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
2 cloves garlic, minced

Directions:

Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4-5 minutes on each side until they are golden brown and cooked through (internal temperature should reach 145°F). Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant. Then stir in the Dijon mustard, honey, and chopped rosemary.
Slowly pour in the heavy cream while stirring continuously until well combined. Let it simmer for about 2-3 minutes until slightly thickened.
Return the pork chops to the skillet, spooning some of the creamy sauce over them. Let them simmer in the sauce for an additional minute to reheat.
Plate the pork chops and drizzle with extra sauce from the skillet. Garnish with additional rosemary if desired.

Walnut & Cranberry Stuffed Acorn Squash

Ingredients:

2 medium acorn squashes
4 Tablespoons unsalted butter, melted (use ghee if dairy-free)
¼ cup maple syrup
½ cup chopped walnuts
½ cup dried cranberries
Salt and pepper to taste

Directions:

Preheat your oven to 400°F (200°C).
Cut each acorn squash in half lengthwise and scoop out the seeds. Place the halves cut-side up in a baking dish.
In a mixing bowl, combine the melted butter, maple syrup, chopped walnuts, and dried cranberries. Mix well until all ingredients are evenly coated.
Spoon the filling generously into each half of the acorn squash. Drizzle any remaining butter and maple syrup mixture over the top.
Sprinkle salt and pepper to taste over the stuffed squashes.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes or until the squash is tender and the tops are golden brown.
Remove from the oven and let cool slightly before serving.

Notes:

For added flavor, sprinkle some cinnamon or nutmeg into the filling.
This recipe can easily be doubled for larger gatherings!

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Roasted Stuffed Leg of Lamb

Ingredients:

1 leg of lamb (about 4-5 pounds), bone-in
2 cups fresh spinach, chopped
1 cup pine nuts, toasted
4 cloves garlic, minced
1 medium onion, finely chopped
1 cup breadcrumbs (use gluten-free if needed)
2 Tablespoons fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
Zest of 1 lemon
Juice of 1 lemon
Olive oil for drizzling
Kitchen twine

Directions:

Prepare the Stuffing:

In a large skillet over medium heat, add a drizzle of olive oil. Sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped spinach and cook until wilted. Remove from heat and allow to cool slightly.
In a large bowl, combine the sautéed spinach mixture with toasted pine nuts, breadcrumbs, parsley, oregano, salt, pepper, lemon zest, and lemon juice. Mix well until all ingredients are combined.

Prepare the Lamb:

Preheat your oven to 375°F (190°C).
Place the leg of lamb on a cutting board with the bone facing down. Use a sharp knife to carefully butterfly the meat by slicing it open along the length without cutting all the way through.
Spread the stuffing mixture evenly over the inside of the lamb leg. Roll it up tightly and tie it with kitchen twine at regular intervals to secure it.
Rub olive oil over the outside of the stuffed lamb and season generously with salt and pepper.

Roast:

Place the stuffed leg of lamb on a roasting rack in a roasting pan.
Roast in preheated oven for about 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part reads at least 145°F (63°C) for medium rare.
Once cooked, remove from oven and let rest for at least 15 minutes before slicing.

To Serve:

Carefully cut off the twine and slice the stuffed lamb into portions. Serve warm with your favorite sides such as roasted vegetables or potatoes.

Autumn Rice Pilaf

Ingredients:

1 cup dry brown rice
1 cup dry wild rice
4 cups vegetable broth
1 cup mushrooms, sliced (button or cremini)
½ cup dried blueberries
½ cup dried apricots, chopped
½ cup dried cranberries
½ cup almonds, sliced or slivered
3 green onions, chopped
2 Tablespoons olive oil
Salt and pepper to taste
Fresh parsley for garnish (optional)

Directions:

Rinse the brown rice and wild rice under cold water until the water runs clear. This helps remove excess starch.
In a large pot, bring the vegetable broth to a boil. Add both types of rice, reduce heat to low, cover, and let it simmer for about 40-45 minutes or until the rice is tender and the liquid has been absorbed.
In a skillet over medium heat, heat the olive oil. Add the sliced mushrooms and sauté for about 5-7 minutes until they are tender and golden brown. Season with salt and pepper to taste.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the sautéed mushrooms. Stir in the dried blueberries, dried apricots, dried cranberries, and almonds. Mix well to combine all ingredients.
Gently fold in the chopped green onions. Taste and adjust the seasoning if necessary.
Transfer the pilaf to a serving dish or individual bowls. Garnish with fresh parsley if desired.

Simple Holiday Stuffing

Ingredients:

1 loaf French bread, cut into 1-inch cubes
1 cup celery, chopped
1 cup onion, chopped
2 Tablespoons dried sage
4 cups vegetable or chicken broth
Salt and pepper to taste
4 Tablespoons unsalted butter (use ghee if dairy-free)

Directions:

Preheat your oven to 350°F (175°C).
Spread the French bread cubes on a baking sheet and toast them in the oven for about 10 minutes, until they are slightly golden and dry. Remove from oven and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery. Sauté for about 5-7 minutes, until the vegetables are soft and translucent.
In a large mixing bowl, combine the toasted bread cubes with the sautéed onion and celery. Add the dried sage, salt, and pepper, mixing well to ensure everything is evenly distributed.
Gradually pour in the vegetable or chicken broth while gently tossing the mixture until the bread is evenly moistened but not soggy. Adjust seasoning if needed.
Transfer the stuffing mixture to a greased baking dish. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden brown on top.
Let it cool slightly before serving alongside your favorite holiday dishes!

Seared Scallops with Creamy Fettuccine Alfredo & Peas

Ingredients:

For the scallops:

1 pound large sea scallops
Salt and pepper, to taste
2 Tablespoons olive oil
1 Tablespoon unsalted butter

For the fettucine alfredo:

8 ounces fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 Tablespoons unsalted butter
2 cloves garlic, minced
Salt and pepper, to taste
1 cup frozen peas (thawed)
Fresh parsley, chopped (for garnish)

Directions:

In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for about 2-3 minutes.
Gradually whisk in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Stir in the thawed peas and cooked fettuccine, tossing to combine. Keep warm on low heat.
Pat the scallops dry with paper towels and season both sides with salt and pepper.
In a separate skillet, heat the olive oil over medium-high heat until shimmering.
Add the scallops in a single layer, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and caramelized. Add butter during the last minute of cooking for extra flavor.
Divide the fettuccine alfredo into portions, then top with seared scallops, and garnish with fresh parsley.

Ravioli with Parmesan & Basil Pesto

Ingredients:

For the pesto:

2 cups fresh basil leaves, packed
½ cup grated Parmesan cheese
½ cup extra virgin olive oil
⅓ cup pine nuts (or walnuts)
2 garlic cloves, minced
Salt and pepper to taste
Juice of half a lemon (optional)

For the ravioli:

1 package of store-bought ravioli (your choice of filling)
Salt for boiling water
Extra grated Parmesan for serving

Directions:

Make the Pesto: In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
While the processor is running, slowly drizzle in the olive oil until the mixture is well combined and creamy. If it's too thick, add a little more olive oil to reach your desired consistency.
Season with salt and pepper to taste. If desired, add a splash of lemon juice for brightness. Set aside.
Cook the Ravioli: Bring a large pot of salted water to a boil. Add the store-bought ravioli and cook according to package instructions (usually about 3-5 minutes). Once cooked, reserve about half a cup of pasta water and drain the ravioli.
Combine: In a large mixing bowl or pan, combine the hot ravioli with the pesto sauce. Toss gently to coat the ravioli evenly. If needed, add reserved pasta water a little at a time to loosen the sauce.
Serve: Plate the pesto-coated ravioli and sprinkle with extra grated Parmesan cheese. Garnish with additional fresh basil leaves if desired.

Baked Camembert Cheese with a Honey Drizzle

Ingredients:

1 whole camembert cheese (preferably more mature for better melting)
2 Tablespoons honey
Fresh rosemary sprigs
Optional toppings: peanuts, almonds, walnuts, chili flakes, minced garlic, cherry jam
Crostini or garlic bread for serving

Directions:

Preheat your oven to 350°F (175°C).
Remove the camembert from its packaging and place it in a small baking dish or on a piece of parchment paper on a baking tray. If desired, score the top of the cheese in a crisscross pattern to allow the flavors to infuse.
Drizzle the honey generously over the top of the cheese. Scatter fresh rosemary leaves on top and sprinkle any optional toppings you desire, such as minced garlic for a savory kick or nuts for added crunch.
Place the camembert in the preheated oven and bake for about 15-20 minutes. Keep an eye on it; it is ready when you carefully touch the cheese and it feels soft like a waterbed inside. Avoid overcooking, as this will cause it to harden.
Once baked to perfection, remove it from the oven and let it sit for a minute. Serve warm with crostini or garlic bread, encouraging guests to enjoy both the creamy cheese and its edible skin.
Dip your crostini into the melted cheese, savoring the sweet honey and aromatic rosemary flavors. Feel free to add more toppings like chili flakes or cherry jam for an extra burst of flavor!

Get Your FREE Ebook: 15 Healthy Fall Recipes to Make on the Mediterranean Diet + A Free Mediterranean Diet Shopping List

BONUS RECIPE: Healthy Snickerdoodle Cookies

This healthy snickerdoodle cookie recipe is featured in our "Guilt-Free Desserts" ebook (also available in paperback on Amazon). These cookies offer a delicious way to satisfy your sweet tooth without compromising your health and wellness goals. With wholesome ingredients that deliver both flavor and nutrition, you can enjoy every bite guilt-free. Discover this recipe and more in our "Guilt-Free Desserts" ebook and paperback book!

Servings: 30-36 cookies

Ingredients:

2 cups almond flour
½ cup coconut sugar
¼ cup coconut oil, melted
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
2 teaspoons cinnamon (for rolling)

Directions:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the melted coconut oil, coconut sugar, egg, and vanilla extract. Whisk until well combined.
In another bowl, mix the almond flour, baking soda, cream of tartar, and salt until evenly distributed.
Gradually add the dry ingredients to the wet ingredients. Stir until a dough forms.
In a small bowl, mix together the cinnamon and a tablespoon of coconut sugar.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store any leftover cookies in an airtight container at room temperature for up to one week or freeze for longer storage.

Learn more

Start Eating Healthy with the Mediterranean Diet

If the Mediterranean diet is very different from how you have been eating, I HIGHLY recommend you follow a meal plan that has already been designed to help you be successful and quickly see results. The 30-Day Mediterranean Meal Plan I created includes everything you need to get started on the Mediterranean diet. It includes over 80 easy and delicious recipes for breakfast, lunch, dinner, and snacks that you can simply follow along to and enjoy all the delicious flavors that come with the Mediterranean diet.

Once I learned how to eat a balanced Mediterranean diet, I quickly saw great results! By understanding what my body needed each day, I was able to set myself up for success and have maintained this healthy lifestyle for almost 3 years.

I want this for you too! If you are ready to fully benefit from the Mediterranean diet, I urge you to get started with my 30-day meal plan now while it’s the lowest price it will ever be! Click here to get started.

Choosing the right foods makes all the difference in how you feel. Even if you’re not yet ready to go all in, I have something that will help you make a step towards eating healthy and reaping the benefits of a healthy, balanced diet. Download my Top 10 Must-Try Mediterranean Diet Recipes ebook by using the form below to get instant access to this valuable resource. I have also included a Mediterranean Diet Shopping List to help you get started.

Get Your FREE ebook: Top 10 Must-Try Mediterranean Diet Recipes + A Free Shopping List

I have also put together a resource library containing my top recommended books, kitchen must-haves, supplements to support your health, and more! Click here to check it out!