6x populaire TikTok-recepten die binnen je Mediterrane dieet passen

@dishingouthealth Greek Shrimp Bowls with Lemon-Garlic Yogurt - recipe linked in my bio! #healthyrecipe #mediterraneandiet #healthydinner #dinnerideas ♬ Promotional - FlyFlyMusic

@ketorecipes 🧄🍋 Pillowy Mediterranean Zucchini with Garlic Feta Sauce 
You haven’t had zucchini like this. Soft, pillowy, and infused with so much flavor. 👇This is one of my fav recipes from my New York Times best selling cookbook… its on page 37, and if you dont have it, comment SHREDHAPPENS below and I’ll message you how to grab it! We’re talking the most amazing zucchini you’ve had with the best mediterranean vibes. You score the zucchini so it soaks up every drop of that creamy sauce. It’s served up with a sauce thats got garlic, feta, lemon, mint, and its topped with crushed pistachios and extra feta on top. It’s so easy and so good. Here’s how to make it: 1.Rinse 2 medium zucchini and slice them in half lengthwise. 2.Use a sharp knife to score the cut side in a crosshatch pattern. 3.Sprinkle with salt and let sit for 20-30 mins to release moisture. Dab dry with a paper towel. 4.Preheat your oven to 450°F. 5.While the zucchini rests, make the garlic feta sauce. In a food processor, blend 3 tbsp Greek yogurt, 1 oz crumbled feta, 1 garlic clove, a handful of fresh mint, 1/4 cup lemon juice, the zest of a lemon, a couple pinches of salt and pepper. 6.Heat 4 tbsp avocado oil in a cast-iron or stainless pan over medium-high heat. Add zucchini cut-side down and sear for 4 to 5 minutes until golden. 7.Transfer the pan to the oven. Roast for 5 minutes, flip the zucchini, and roast another 5 minutes. 8.Spoon the sauce onto a plate, lay the zucchini on top (cut-side up), and finish with more crumbled feta, fresh chopped mint, crushed pistachios, lemon zest, and sumac. This is one of my FAVORITE recipes in my new cookbook. Comment SHREDHAPPENS and I’ll message you how to grab it!👇
#lowcarb #lowcarbrecipes #goodmoodfood #healthyrecipes #goodmoodfood #healthyfoodshare #keto #ketorecipes #mediterraneanfood ♬ original sound - Shredhappens

@imanthenutritionist RECIPE👇 INGREDIENTS: This LEAN recipe is one of my current lunch/dinner staples. Packed with a range of micronutrients & abundant in fibre, it has helped me nourish while I heal & get back into shape during postpartum. CRISPY CHICKPEAS & HOT HONEY HALLOUMI SALAD For the crispy chickpeas: -400g can chickpeas, drained -1/2 teaspoon sweet paprika or taste -1/2 teaspoon garlic powder or to taste -Sea salt, to taste For the honey halloumi: -1 tablespoon olive oil -250g halloumi, diced -1 tablespoon honey -chilli flakes, to taste Rest of the salad ingredients: -4 handfuls spinach, roughly chopped - 2 cups finely diced cucumber -1 avocado, roughly chopped -1/4 red onion, finely diced, soaked in water (to get rid off the pungent taste) -1/2 cup pomegranate seeds -small bunch mint leaves & parsley sprigs , finely chopped For the dressing: -2 tablespoons EVOO -juice of 1/2 lemon or to taste -black pepper & sea salt, to taste (be careful with salt as halloumi tends to be salty) -1 teaspoon tahini or to taste -Stevia, to taste (for sweetness/ optional) METHOD: 1. Cover the chickpeas in the sweet paprika & garlic powder, add sea salt to taste. Toss until well covered & bake in the oven or air fryer for 15mins on 200°C 2. Fry the halloumi in a heated non-stick pan until slightly brown, then pour in the honey & sprinkle on the chilli flakes. Fry until a little more golden & crispy. Use medium to high heat! 3. Mix the salad ingredients together. Add the cooled down chickpeas & halloumi, pour the dressing over, mix well & enjoy Extra notes: -You can enjoy this salad as it is, or with crackers/ couscous for more energy. -I stored the salad in the fridge overnight, it tasted lovely the next day. However; halloumi does tend to get tough if not consumed straight away. If you want to avoid that just prep the rest of the salad & add the halloumi fresh before consumption. -Leafy greens tent to get soggy when stored, even though chickpeas soak a lot of water from the rest of the salad in this case. To avoid this add leafy greens before consumption or consume leftover within 24hrs. #hothoneyhalloumi #chickpeasalad #highprotein ♬ original sound - ImanTheNutritionist BSc ANutr

@emthenutritionist Hot honey tahini cottage cheese beef bowl a balanced bowl with roasted sweet potato, tahini cottage cheese, pickled red onions and harissa beef You will need to serve 2 540 kcal & 38g protein For the bowl 
200g 5% beef mince 1 tsp harissa paste 300g sweet potato, diced 1 tsp garlic granules 3 tbsp cottage cheese 1 heaped tsp tahini Juice of 1 lemon (split between components) 1 red onion 50ml each white wine vinegar + water 1 tsp honey Salad: ½ cucumber, 12 cherry tomatoes, a handful of parsley, lemon juice To finish: 30g feta, 1 tbsp pomegranate seeds, drizzle of hot honey (or honey + pinch chilli flakes) Method Preheat the oven to 200°C fan or airfryer. Toss the diced sweet potato with garlic granules and roast on a baking tray for 20–25 minutes, or until golden and soft. Finely slice the red onion. In a small saucepan, bring the vinegar, water and honey to a v gentle simmer, then add in the onion. Set aside to pickle while you prepare everything else. Add the beef mince and harissa to a non-stick pan and cook over medium-high heat for 5 minutes, breaking it up with a spoon as it browns and crisps around the edges. In a small bowl, stir together the cottage cheese, tahini and juice of half the lemon until smooth and creamy. Dice the cucumber, halve the tomatoes and chop the parsley. Toss together with the remaining lemon juice. To assemble, divide the tahini cottage cheese between two bowls, then layer on the roasted sweet potato, harissa beef, salad and pickled onion. Top with crumbled feta, pomegranate seeds and a drizzle of hot honey just before serving. #healthyrecipes #cottagecheese #highprotein ♬ original sound - Emily English

@drizzleanddip This‎ whipped‎ feta‎ with‎ roasted‎ tomatoes‎ and‎ garlic‎ is‎ the‎ easiest‎ and‎ most‎ delicious‎ appetizer.‎ I‎ will‎ be‎ making‎ it‎ all‎ summer‎ long.‎ The‎ whole‎ dish‎ comes‎ together‎ in‎ 30‎ minutes‎ with‎ very‎ little‎ hands-on‎ action. ⁣ ⁣Olive‎ oil‎ is‎ such‎ a‎ key‎ component‎ of‎ the‎ dish,‎ you‎ really‎ want‎ to‎ use‎ the‎ best.‎ I‎ used‎ it‎ to‎ roast‎ the‎ tomatoes‎ and‎ to‎ create‎ a‎ delicious‎ sauce‎ that‎ gets‎ drizzled‎ over‎ the‎ dip,‎ and‎ in‎ the‎ whipped‎ feta‎ itself.‎ Scoop‎ this‎ over‎ golden‎ ciabatta‎ toast‎ which‎ I‎ griddle‎ fried‎ with‎ the‎ olive‎ oil‎ until‎ super‎ crunchy. ⁣ ⁣You‎ will‎ find‎ the‎ full‎ recipe‎ on‎ my‎ website‎ and‎ linked‎ in‎ byo‎ ⁣ ⁣#recipe‎ #whippedfeta‎ #dip‎ #tomatoes #viralvideo ♬ Everybody Wants To Rule The World X Electric Love - darcy stokes

@emsbalance

♬ original sound - Franklin Saint