Many of you are aware of the Mediterranean diet first publicized in 1975 by the American biologist Ancel Keys and his chemist wife, Margaret Keys. Both delicious and nutritious, the Mediterranean diet is rich in fruits, vegetables, whole grains, and heart-healthy fats. It may help with weight management, protect your heart, and prevent diabetes.

The Mediterranean diet is based on the traditional foods of countries bordering the Mediterranean Sea, including France, Spain, Greece, and Italy.

It has been suggested that people living in these regions tend to have a lower risk of many chronic conditions, compared with people who follow a standard American diet which tends to be high in processed foods.

For this reason, the Mediterranean diet is a great option for those looking to improve their overall health and reduce inflammation.

Another reason why those in the Mediterranean region tend to be relatively healthy is their way of life. Eating on the run hasn’t been the norm there. Mediterranean meals are a wonderful way to connect with family and friends, fostering community and promoting a healthy lifestyle. These meals often feature a shared table with plenty of fresh, plant-based dishes, emphasizing social connection alongside nourishing food.

So, let’s make it fun and try some Greek Briam which is perfect for sharing and sopping up all the olive oil and veggie juice with crusty bread. I have found that although gluten sensitive, I can tolerate some Terra Bread that’s made in Vancouver from proper sourdough starter. I get it in Port McNeill. 

Pair this with some simple grilled chicken and you have an easy, healthy share friendly meal. Put a side dish with assorted olives on the table and there you go!

Briam

1 medium eggplant, sliced into 1/4 inch rounds

1 medium zucchini, sliced into 1/4 inch rounds

3 large yellow potatoes, peeled and sliced into 1/4 inch rounds

1/4 cup olive oil

1 tsp pink salt

1/2 tsp pepper

3 fresh tomatoes, sliced

3 cups diced tomatoes

3 cloves garlic, crushed

6 tbsp olive oil

1 1/2 tsp salt

3/4 tsp pepper

1 tbsp dried oregano

1/2 cup crumbled feta cheese

Preheat the oven to 400F.

Combine the 3 cups diced tomatoes, 6 tbsp olive oil, 1 1/2 tsp salt, 3/4 tsp pepper and 1 tbsp dried oregano.

To the bottom of a medium baking dish add 2 cups of the diced tomatoes mixture and spread over the bottom of the dish.

Arrange the sliced eggplant, sliced zucchini and potato slices in rows or in a circular pattern. Season the vegetables by drizzling over 1/4 cup olive oil, 1 tsp salt and 1/4 tsp pepper.

Spread the rest of the diced tomatoes mixture over the vegetables followed by the tomato slices.

Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake 15 more minutes until bubbling and the potatoes are cooked through. Let sit for 5-10 minutes before serving.

Serve topped with crumbled feta cheese. Crusty bread on the side.

For more information about my health scans and recipes visit my site. www.co-creativehealthsolutions.com