Cooking Mediterranean
featuring Crispy Tilapia with Gremolata, Mediterranean Bean Salad, and Savory Lemon Rice
I was recently reminded by Tate of the diet culture in the early 2000s—the time when Country Crock and Smart Balance could be found in most refrigerators, and companies were slapping “Non-Fat” labels on everything, hoping to convince people that less fat meant healthier… regardless of what replaced it.
Calorie counting was everything, and the actual contents of our food were secondary.
As time has passed, the fixation on calories hasn’t gone away — but the conversation around ingredients has flipped. Seed oils (the very thing Country Crock was made of) are now demonized, raw whole milk is trending (???), and the type of butter we use has somehow become a status symbol.
Somewhere along the way, we forgot that diet and food shouldn’t be that complicated.
Eat your fruits and vegetables, consume healthy fats and protein, and include a whole grain here and there. And if you want something indulgent now and then, have it. Most advice for a nourished, healthy lifestyle tends to come back to this:
Move your body, limit alcohol consumption, and follow something close to the Mediterranean diet most of the time.
So that’s the focus of this week.
Access to hundreds of individual recipes (sauces, marinades, breads, grains, meats, etc.) and 100+ weekly dinner menus can be found below:
