It emphasizes fresh fruits and vegetables, whole grains, lean proteins, and healthy fats, particularly olive oil.
Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until softened (about 5 minutes).
Pour in the crushed tomatoes, season with salt and pepper, and let the mixture simmer for 5-7 minutes until slightly thickened.
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In a large bowl, combine the chickpeas, cucumber, red onion, cherry tomatoes, and Kalamata olives.
. In a small bowl, mix the Greek yogurt with fresh dill, lemon juice, salt, and pepper.
Heat olive oil in a non-stick skillet over medium heat. Add the chopped spinach and cook until wilted (about 2 minutes).
. Pour the egg mixture over the spinach and let it cook without stirring until the edges start to set.
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