Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook : Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health-More Than 60 Family Friendly Meals to Prepare in 30 Minutes or Less

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 . Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook delivers the benefits of the Mediterranean diet with fewer carbs , satisfying a mostly plant- and seafood-based regimen that is higher in protein and good fats. This book includes the healthiest, most crave-worthy ingredients and flavors of the Mediterranean diet that are sure to induce wanderlust, including: Greek Spinach Pie with Almond Flour Crust Lebanese Meat Pies with Ground Beef and Lemon Chickpea Vegetable Stew with Turmeric and Cumin Lentil Fattoush Salad with Caramelized Red Onions Sheet Pan Pork Tenderloin with Grapes, Walnuts, and Blue Cheese Moroccan-Spiced Lamb Chops with Mint Chicken Gyro Lettuce Wraps Shrimp with Zoodles and Fresh Tomato Sauce And, Burrata Cheese with Balsamic-Marinated Strawberries With low-carb and low-sugar recipes packed with protein , you and your family can stay healthy by following one of the best eating lifestyles in the world. Enjoy simple, wholesome meals that leave everyone around the table happy and satisfied with the Clean Eating Kitchen: The Low-Carb Mediterranean Diet Cookbook . Cover 1 Contents 8 Introduction 11 Chapter 1 Low-Carb Mediterranean Know-How: What It Is, Who It’s for, and How to Make It Work for You 12 Chapter 2 Lively Starters: Appetizers, Salads, Snacks, Soups, and Sips 20 DEVILED EGGS WITH BASIL AND PINE NUTS 21 ROASTED CAULIFLOWER HUMMUS 22 TAHINI-ZUCCHINI DIP 23 CREAMY SPINACH PIE WITH ALMOND FLOUR CRUST 24 GREEK 7-LAYER HUMMUS DIP 27 RED PEPPERY WALNUT-HERB DIP (MUHAMMARA) 28 ITALIAN-INSPIRED GUACAMOLE WITH BALSAMIC, RED ONION, AND BASIL 29 SHRIMP-STUFFED MUSHROOMS WITH LEMON AND ROSEMARY 30 LEBANESE MEAT PIES WITH GROUND BEEF AND LEMON 32 3-INGREDIENT AVOCADO TRUFFLES WITH PISTACHIOS 33 MINI BELL PEPPERS STUFFED WITH TURKEY AND PISTACHIOS 35 MEDITERRANEAN QUINOA SALAD WITH AVOCADO 36 CAESAR SALAD WITH TAHINI-GARLIC DRESSING AND PARMESAN CRISPS 37 BAKED KIBBEH WITH QUINOA, MINT, AND LEMON 38 TABBOULEH SALAD WITH CHICKPEAS AND QUINOA 40 SHIRAZI SALAD 42 BREAKFAST SALAD 43 SIMPLE GREEN SALAD WITH TOMATOES, CUCUMBERS, AND LEMON-MINT VINAIGRETTE 45 CUCUMBER YOGURT SALAD 46 TOMATO AND CUCUMBER CHOPPED SALAD 47 TUNA AVOCADO SALAD 47 LENTIL FATTOUSH SALAD WITH CARAMELIZED RED ONIONS 48 SALMON SALAD WITH DILL, CAPERS, AND ARTICHOKE 50 CARAMELIZED ONION AND RED LENTIL SOUP 51 KALE SALAD WITH BLUEBERRIES AND FETA 52 SHRIMP SALAD WITH AVOCADOS AND TOMATOES 55 ARUGULA SALAD WITH CALAMARI, ZUCCHINI, AND BALSAMIC 56 WHITE BEAN AND VEGETABLE MINESTRONE 59 EASY GAZPACHO 60 CRISPY ROASTED CHICKPEAS 61 “EVERYTHING” BAKED PARMESAN CRISPS 62 ROSÉ SPRITZ WITH CITRUS AND MINT 63 FRESH MINT TEA WITH CITRUS 64 Chapter 3 Satisfying Plant-Based Meals 65 EGGPLANT LASAGNA 66 HEARTY FRENCH LENTIL STEW 67 CHICKPEA VEGETABLE STEW WITH TURMERIC AND CUMIN 68 CHICKPEA FRITTERS 70 MEDITERRANEAN PIZZA WITH ALMOND–COCONUT FLOUR CRUST 71 ROASTED CAULIFLOWER STEAKS WITH RED BELL PEPPER–ALMOND SAUCE 73 VEGETARIAN MUSHROOM MEATBALLS WITH MARINARA SAUCE 74 SLOW COOKER WHITE BEAN STEW WITH TOMATOES AND SWISS CHARD 75 CHICKPEA PANCAKES WITH MUSHROOMS AND KALE 76 SHEET PAN CHICKPEA AND BROCCOLI DINNER 78 LIMA BEAN CASSOULET WITH ZUCCHINI AND BUTTERNUT SQUASH 81 CREAMY BELUGA LENTILS WITH GINGER AND GARLIC 82 EASY ASPARAGUS FRITTATA 83 30-MINUTE PANTRY SHAKSHUKA 84 ALMOND FLOUR PUMPKIN PANCAKES 86 Chapter 4 Succulent Seafood 87 SEAFOOD STEW WITH TOMATOES AND WHITE WINE 89 SAUTÉED TILAPIA PROVENÇAL 90 SHRIMP PAELLA WITH CAULIFLOWER “RICE” 92 BAKED SALMON WITH PARSLEY AND GARLIC CRUST 93 SAUTÉED SALMON WITH FIGS 95 LEMON BAKED COD WITH PISTACHIO CRUST 96 BROILED FLOUNDER WITH LEMON, PARSLEY, AND GARLIC 99 SHRIMP AND ZOODLES WITH FRESH TOMATO SAUCE 100 MEDITERRANEAN GRILLED SHRIMP 102 TUNA WITH CANNELLINI BEANS, SPINACH, AND GARLIC 103 Chapter 5 Savory Chicken, Beef, Pork, and Lamb 104 GRILLED CHICKEN QUARTERS WITH OREGANO AND LEMON 105 BAKED CHICKEN WITH NUTTY DUKKAH CRUST 106 ROASTED CHICKEN WITH HERBES DE PROVENCE AND LEMON 108 CHICKEN GYRO LETTUCE WRAPS 109 BRAISED CHICKEN THIGHS WITH MUSHROOMS 111 SIMMERED TAHINI CHICKEN 112 MEDITERRANEAN MEATLOAF WITH ROASTED RED PEPPER SAUCE 113 TURKEY SAUTÉ WITH RED BELL PEPPER 114 ROTISSERIE CHICKEN STEW WITH KALE 116 CHICKEN MEATBALLS WITH FRESH ORANGE JAM 117 SHEET PAN PORK TENDERLOIN WITH GRAPES, WALNUTS, AND BLUE CHEESE 119 PORK TENDERLOIN WITH TAHINI SAUCE 120 BAKED EGGPLANT WITH GROUND BEEF AND PINE NUTS 121 MOROCCAN-SPICED LAMB CHOPS WITH MINT 122 CHICKEN PAPRIKASH WITH MUSHROOMS 124 5-INGREDIENT CHICKEN TURMERIC BURGERS 125 SUMMER SQUASH STUFFED WITH BEEF WITH TOMATO SAUCE 127 BEEF STEW WITH MUSHROOMS AND RED WINE 128 BAKED LEBANESE MEAT KEBABS IN TOMATO SAUCE (KAFTA) 129 SHEET PAN CHICKEN WITH BELL PEPPERS AND PECANS 130 STUFFED CABBAGE ROLLS WITH QUINOA AND CAULIFLOWER “RICE” 131 Chapter 6 Vibrant Vegetable Sides 132 ROASTED BRUSSELS SPROUTS WITH HERBES DE PROVENCE 133 UMAMI ROASTED PEPPERS WITH CRISPY POTATOES 134 WISPY PAN-FRIED ZUCCHINI 136 BAKED EGGPLANT AND PEPPERS WITH GARLIC 136 SAUTÉED RAINBOW SWISS CHARD 137 ROASTED BROCCOLI WITH SUMAC 139 CAULIFLOWER “RICE” RISOTTO 140 BAKED STUFFED ARTICHOKE 141 PESTO ZOODLES 142 ANYTIME ROASTED VEGETABLES WITH HERBES DE PROVENCE 144 ROASTED SPAGHETTI SQUASH AND TOMATOES 145 ROASTED CAULIFLOWER WITH CASHEWS AND TURMERIC 147 ROASTED BUTTERNUT SQUASH WITH CELERY AND PEPITAS 148 Chapter 7 La Dolce Vita: Sweets and Fruit Dishes 149 BURRATA CHEESE WITH BALSAMIC-MARINATED STRAWBERRIES 151 GOAT CHEESE TRUFFLES WITH PISTACHIOS AND FIGS 152 CHOCOLATE ALMOND FLOUR CAKE WITH ORANGE 153 BERRY TART WITH MASCARPONE CREAM AND ALMOND FLOUR CRUST 154 CRISPY OVEN-DRIED ORANGE SLICES 156 CRUNCHY ALMOND CLUSTERS 157 EASY PEAR CRISP WITH ALMOND-WALNUT TOPPING 159 GRILLED PEACHES WITH CINNAMON RICOTTA CRÈME 160 GRILLED WATERMELON WITH GOAT CHEESE AND MINT 161 MINI RICOTTA CHEESECAKES WITH WALNUT CRUST 162 MINI MOLTEN CHOCOLATE CAKES 165 VEGAN CHOCOLATE MOUSSE WITH AQUAFABA 166 Resources 168 Acknowledgments 169 About the Author 170 Index 173 A 173 B 173 C 173 D 174 E 175 F 175 G 175 H 175 I 175 K 175 L 175 M 176 N 176 O 176 P 176 Q 177 R 177 S 177 T 178 U 178 V 178 W 178 Y 178 Z 178