(as of Sep 25,2021 15:43:14 UTC – Details)
Fresh off the success of their first cookbook, 30-Minute Mediterranean Diet Cookbook, authors Deanna Segrave-Daly, RD and Serena Ball, MS, RD, present their newest collection of 125 healthful and delicious recipes based on the Mediterranean lifestyle. Forget about fad diets and the latest trends–this book features recipes for pasta, whole grains, roasted vegetables, hearty breads dipped in olive oil, and more, all of which can be made in 30 minutes or less, and some in just 20 minutes. The recipes are budget friendly too, for anyone with a family to feed, and there are healthy kitchen hacks throughout for saving time in the kitchen. Most of the recipes are easily adaptable for gluten-free, dairy-free, egg-free, nut-free, and vegetarian lifestyles, and just like the authors' best-selling first book, the recipes are impeccably tested by a registered dietician, and they taste great too–Greek Zucchini Pita Nachos, Broccoli-Cheese Risotto, Artichoke Cheese Strata, and more.
From the Publisher
Middle Eastern Avocado-Yogurt Parfaits
GLUTEN-FREE, EGG-FREE, VEGETARIAN
Serves 4 | Prep time: 10 minutes
Avocados in a breakfast parfait? We say “yes”! Avocados are actually a fruit, so they are delicious when paired with honey, pomegranate seeds, and vanilla yogurt. Their creamy flesh whips up like a dream. The challenge will be for you to not eat all of the avocado layer before assembling the parfait.
Cut each avocado in half and remove the pits with a spoon. Scoop the flesh into a blender or food processor. Add the milk and 2 teaspoons of the honey. Blend until smooth.
To assemble the parfaits, spoon ¼ cup of the yogurt into each of four tall glasses. Layer with the avocado cream, divided evenly among the glasses. Top each with 1 tablespoon of pomegranate seeds and then ½ tablespoon of pistachios. Layer each with the remaining 1 cup yogurt, ¼ cup pomegranate seeds, and 2 tablespoons pistachios. Top each parfait with a drizzle of the remaining honey.
Healthy Kitchen Hack: Pomegranates are typically available during the fall and winter months but in the off season, look for frozen or freeze-dried pomegranate seeds, which are rising in popularity in grocery stores. You can also replace the seeds with chopped dried prunes, dried cherries, or dried cranberries.
Per Serving: Calories: 322; Total Fat: 16g; Saturated Fat: 3g; Cholesterol: 7mg; Sodium: 237mg; Total Carbohydrates: 39g; Fiber: 7g; Protein: 10g
2 tablespoons reduced-fat (2%) milk
4 teaspoons honey, divided
2 cups vanilla Greek yogurt (about 16 ounces)
½ cup pomegranate seeds (from 1⁄2 pomegranate)
¼ cup shelled pistachios