Rebecca always saw food as medicine, with great power. “What we eat shapes our body, mind, and general health,” she explains with a friendly grin. This conviction drove her to adopt the Mediterranean diet, a way of life based on healthy, tasty, and nouraging foods. She not only dropped twenty pounds over three months but also felt more motivated and focused.
The Mediterranean diet is not only another passing trend. It stems from the customs of eating that nations near the Mediterranean Sea have long followed. Important ingredients are fresh vegetables, fruits, whole grains, nuts, seeds, lean proteins, and good fats like olive oil.
Rebecca starts her day with a Greek yogurt breakfast topped with fresh berries, honey drizzled, and chia seeds sprinkled above one another. She laughs, “It’s like breakfast’s dessert.” Usually a large salad with arugula, cherry tomatoes, cucumbers, grilled chicken, and a lemon-olive oil dressing is lunch. Dinner might include quinoa and roasted veggies on one side with grilled fish.
She also has a strategy including snacking. “I adore eating almonds or carrot sticks dipped in hummus,” she says. Rebecca stresses that the Mediterranean diet is really about balance. She savors every mouthful and sometimes treats to a glass of red wine or a piece of dark chocolate.
“The best thing is… Never do I feel deprived,” Rebecca explains. For novices, her suggestion is to start modestly. Replace butter with olive oil; substitute whole grains for processed grains; and include more fresh food into every meal. These little adjustments taken consistently can result in major improvements in health.
