Quickie Review of The 400-Calorie Mediterranean Diet Cookbook

Note: The is not a vegan/vegetarian cookbook but because I am reviewing it, those are the areas I concentrated on.

The 400-Calorie Mediterranean Diet Cookbook

Peter Minaki

September 24, 2021

Adams Media

Blurb: Enjoy the amazing flavors and health benefits of the Mediterranean diet while effectively managing your weight with 100 recipes—all 400 calories or less.

Doctors, nutritionists, and health experts all agree that the Mediterranean diet is the healthiest way to eat. The Mediterranean diet not only reduces inflammation but also protects against chronic disease, lowers cholesterol, and can aid in weight loss making it one of the most popular diets out there.

In The 400-Calorie Mediterranean Diet Cookbook you can enjoy all the benefits of the Mediterranean diet without sacrificing the delicious flavors that you love. These 100 healthy recipes are all under 400 calories so you can lose weight while enjoying satisfying portion sizes. With photos throughout and recipes for breakfast, lunch, and dinner, plus good-for-you snacks and low-calorie desserts, you will find everything you need to manage your calorie intake while enjoying fresh fruits and vegetables, whole grains, olive oil, seafood, and lean meats and nuts. This healthy cookbook makes losing weight and improving your health easier and quicker than ever!

Purchase Links:
Amazon | Shop your local indie bookstore

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A lot—alot alot alot—of Mediterranean cookbooks have hit the shelves in the past few years and I’ve tried to read and review of lot of them. Peter Minaki’s The 400-Calorie Mediterranean Diet Cookbook‘s claim to fame is right there in the title: all the recipes are 400 calories or lower. The cookbook covers the usual territory of informing the reader of why the Mediterranean diet is so good for you, how to lose weight, how to get active. Many of the recipes you’ve probably seen and tried before. A few standouts to me were the baklava oatmeal (mouth juices going just thinking about it), carrots with lemon and capers (yes, I’ve doused carrots in lemon before but capers, oh, yes, please!), breakfast risotto (I love risotto, nothing need more be said), and grilled asparagus with roasted peppers and feta (I don’t think that needs explanation either).

A personally peculiar gripe: I wish after he talks about removing the bread circle for eggs in Italian bread he gave a suggestion of what to do with that circle of bread like maybe let it go stale for Panzanella (not included in this book) or freeze for stuffing so that newbies are not just tossing it down the garbage disposal.

I found the side dishes to be the most interesting–all veggies, go figure. 😉

I received an ARC in exchange for an honest review.

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