Inside look

Inside look

Inside look

Inside look

10 Easy Anti-Inflammatory vegetarain Lunches for the Mediterranean Diet

Quinoa Salad: Combine cooked quinoa with diced cucumbers, cherry tomatoes, bell peppers, olives, red onion, feta cheese, and a drizzle of olive oil and lemon juice.

Chickpea Salad: Mix chickpeas with diced cucumbers, tomatoes, red onions, Kalamata olives, feta cheese, and a dressing made from olive oil, lemon juice, garlic, and oregano.

Bell Peppers: Fill halved bell peppers with a mixture of cooked quinoa, black beans, corn, diced tomatoes, spinach, and feta cheese, then bake until tender.

Veggie Wrap: Fill a whole grain wrap with hummus, sliced cucumbers, tomatoes, bell peppers, olives, feta cheese, and a handful of mixed greens.

 Eggplant Caponata: Sauté diced eggplant, tomatoes, onions, celery, capers, and olives in olive oil until softened, then serve as a topping for whole grain toast or with a side of whole grain pasta.

Lentil Soup: Cook lentils with diced tomatoes, carrots, celery, onions, garlic, vegetable broth, and a blend of Mediterranean herbs like oregano, thyme, and rosemary.

Pita Pockets: Stuff whole wheat pita pockets with a mixture of chopped lettuce, cucumbers, tomatoes, olives, feta cheese, and a drizzle of olive oil and balsamic vinegar.

Veggie Bowl: Create a bowl with cooked quinoa or brown rice as the base, then top with roasted vegetables like zucchini, eggplant, bell peppers, and cherry tomatoes, and finish with a dollop of tzatziki sauce.

Stuffed Mushrooms: Fill mushroom caps with a mixture of sautéed spinach, garlic, onions, feta cheese, breadcrumbs, and Mediterranean herbs, then bake until golden brown.

Zucchini Noodles: Toss spiralized zucchini noodles with cherry tomatoes, olives, artichoke hearts, pine nuts, fresh basil, feta cheese, and a drizzle of olive oil.


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