Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook : Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes

Cover
Contents
Introduction
Chapter 1 Low-Carb Mediterranean Know-How: What It Is, Who It’s for, and How to Make It Work for You
Chapter 2 Lively Starters: Appetizers, Salads, Snacks, Soups, and Sips
	DEVILED EGGS WITH BASIL AND PINE NUTS
	ROASTED CAULIFLOWER HUMMUS
	TAHINI-ZUCCHINI DIP
	CREAMY SPINACH PIE WITH ALMOND FLOUR CRUST
	GREEK 7-LAYER HUMMUS DIP
	RED PEPPERY WALNUT-HERB DIP (MUHAMMARA)
	ITALIAN-INSPIRED GUACAMOLE WITH BALSAMIC, RED ONION, AND BASIL
	SHRIMP-STUFFED MUSHROOMS WITH LEMON AND ROSEMARY
	LEBANESE MEAT PIES WITH GROUND BEEF AND LEMON
	3-INGREDIENT AVOCADO TRUFFLES WITH PISTACHIOS
	MINI BELL PEPPERS STUFFED WITH TURKEY AND PISTACHIOS
	MEDITERRANEAN QUINOA SALAD WITH AVOCADO
	CAESAR SALAD WITH TAHINI-GARLIC DRESSING AND PARMESAN CRISPS
	BAKED KIBBEH WITH QUINOA, MINT, AND LEMON
	TABBOULEH SALAD WITH CHICKPEAS AND QUINOA
	SHIRAZI SALAD
	BREAKFAST SALAD
	SIMPLE GREEN SALAD WITH TOMATOES, CUCUMBERS, AND LEMON-MINT VINAIGRETTE
	CUCUMBER YOGURT SALAD
	TOMATO AND CUCUMBER CHOPPED SALAD
	TUNA AVOCADO SALAD
	LENTIL FATTOUSH SALAD WITH CARAMELIZED RED ONIONS
	SALMON SALAD WITH DILL, CAPERS, AND ARTICHOKE
	CARAMELIZED ONION AND RED LENTIL SOUP
	KALE SALAD WITH BLUEBERRIES AND FETA
	SHRIMP SALAD WITH AVOCADOS AND TOMATOES
	ARUGULA SALAD WITH CALAMARI, ZUCCHINI, AND BALSAMIC
	WHITE BEAN AND VEGETABLE MINESTRONE
	EASY GAZPACHO
	CRISPY ROASTED CHICKPEAS
	“EVERYTHING” BAKED PARMESAN CRISPS
	ROSÉ SPRITZ WITH CITRUS AND MINT
	FRESH MINT TEA WITH CITRUS
Chapter 3 Satisfying Plant-Based Meals
	EGGPLANT LASAGNA
	HEARTY FRENCH LENTIL STEW
	CHICKPEA VEGETABLE STEW WITH TURMERIC AND CUMIN
	CHICKPEA FRITTERS
	MEDITERRANEAN PIZZA WITH ALMOND–COCONUT FLOUR CRUST
	ROASTED CAULIFLOWER STEAKS WITH RED BELL PEPPER–ALMOND SAUCE
	VEGETARIAN MUSHROOM MEATBALLS WITH MARINARA SAUCE
	SLOW COOKER WHITE BEAN STEW WITH TOMATOES AND SWISS CHARD
	CHICKPEA PANCAKES WITH MUSHROOMS AND KALE
	SHEET PAN CHICKPEA AND BROCCOLI DINNER
	LIMA BEAN CASSOULET WITH ZUCCHINI AND BUTTERNUT SQUASH
	CREAMY BELUGA LENTILS WITH GINGER AND GARLIC
	EASY ASPARAGUS FRITTATA
	30-MINUTE PANTRY SHAKSHUKA
	ALMOND FLOUR PUMPKIN PANCAKES
Chapter 4 Succulent Seafood
	SEAFOOD STEW WITH TOMATOES AND WHITE WINE
	SAUTÉED TILAPIA PROVENÇAL
	SHRIMP PAELLA WITH CAULIFLOWER “RICE”
	BAKED SALMON WITH PARSLEY AND GARLIC CRUST
	SAUTÉED SALMON WITH FIGS
	LEMON BAKED COD WITH PISTACHIO CRUST
	BROILED FLOUNDER WITH LEMON, PARSLEY, AND GARLIC
	SHRIMP AND ZOODLES WITH FRESH TOMATO SAUCE
	MEDITERRANEAN GRILLED SHRIMP
	TUNA WITH CANNELLINI BEANS, SPINACH, AND GARLIC
Chapter 5 Savory Chicken, Beef, Pork, and Lamb
	GRILLED CHICKEN QUARTERS WITH OREGANO AND LEMON
	BAKED CHICKEN WITH NUTTY DUKKAH CRUST
	ROASTED CHICKEN WITH HERBES DE PROVENCE AND LEMON
	CHICKEN GYRO LETTUCE WRAPS
	BRAISED CHICKEN THIGHS WITH MUSHROOMS
	SIMMERED TAHINI CHICKEN
	MEDITERRANEAN MEATLOAF WITH ROASTED RED PEPPER SAUCE
	TURKEY SAUTÉ WITH RED BELL PEPPER
	ROTISSERIE CHICKEN STEW WITH KALE
	CHICKEN MEATBALLS WITH FRESH ORANGE JAM
	SHEET PAN PORK TENDERLOIN WITH GRAPES, WALNUTS, AND BLUE CHEESE
	PORK TENDERLOIN WITH TAHINI SAUCE
	BAKED EGGPLANT WITH GROUND BEEF AND PINE NUTS
	MOROCCAN-SPICED LAMB CHOPS WITH MINT
	CHICKEN PAPRIKASH WITH MUSHROOMS
	5-INGREDIENT CHICKEN TURMERIC BURGERS
	SUMMER SQUASH STUFFED WITH BEEF WITH TOMATO SAUCE
	BEEF STEW WITH MUSHROOMS AND RED WINE
	BAKED LEBANESE MEAT KEBABS IN TOMATO SAUCE (KAFTA)
	SHEET PAN CHICKEN WITH BELL PEPPERS AND PECANS
	STUFFED CABBAGE ROLLS WITH QUINOA AND CAULIFLOWER “RICE”
Chapter 6 Vibrant Vegetable Sides
	ROASTED BRUSSELS SPROUTS WITH HERBES DE PROVENCE
	UMAMI ROASTED PEPPERS WITH CRISPY POTATOES
	WISPY PAN-FRIED ZUCCHINI
	BAKED EGGPLANT AND PEPPERS WITH GARLIC
	SAUTÉED RAINBOW SWISS CHARD
	ROASTED BROCCOLI WITH SUMAC
	CAULIFLOWER “RICE” RISOTTO
	BAKED STUFFED ARTICHOKE
	PESTO ZOODLES
	ANYTIME ROASTED VEGETABLES WITH HERBES DE PROVENCE
	ROASTED SPAGHETTI SQUASH AND TOMATOES
	ROASTED CAULIFLOWER WITH CASHEWS AND TURMERIC
	ROASTED BUTTERNUT SQUASH WITH CELERY AND PEPITAS
Chapter 7 La Dolce Vita: Sweets and Fruit Dishes
	BURRATA CHEESE WITH BALSAMIC-MARINATED STRAWBERRIES
	GOAT CHEESE TRUFFLES WITH PISTACHIOS AND FIGS
	CHOCOLATE ALMOND FLOUR CAKE WITH ORANGE
	BERRY TART WITH MASCARPONE CREAM AND ALMOND FLOUR CRUST
	CRISPY OVEN-DRIED ORANGE SLICES
	CRUNCHY ALMOND CLUSTERS
	EASY PEAR CRISP WITH ALMOND-WALNUT TOPPING
	GRILLED PEACHES WITH CINNAMON RICOTTA CRÈME
	GRILLED WATERMELON WITH GOAT CHEESE AND MINT
	MINI RICOTTA CHEESECAKES WITH WALNUT CRUST
	MINI MOLTEN CHOCOLATE CAKES
	VEGAN CHOCOLATE MOUSSE WITH AQUAFABA
Resources
Acknowledgments
About the Author
Index
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