I have come to love delivered, prepare-at-home meal kits because they are easy to make and come with the exact ingredients and amounts you need. Yet, since summer is here I was searching for one that was healthy, somewhat dietary as well as tasty. That can be a tall order. So I just tried the Pangea Modern Mediterranean Diet and I have to say, I’m rather hooked. What makes this program different? Pangea Nutrition is a doctor developed, science-based meal planning delivery service designed to help busy Americans incorporate the eating habits and lifestyle principles of people in the Mediterranean region. They have benefited from their normal diet for centuries which improves chances of a healthier and longer life.
Mediterranean Diet Health Benefits
When I traveled to Greece many years years ago I actually returned home after eating well for two weeks a few pounds lighter! When does that happen? I had yogurt with nuts for breakfast, a salad with feta and olive oil for lunch and usually fish and wine for dinner. So there is obviously something to a Mediterranean diet.
In clinical studies the Mediterranean diet has been shown to offer many health benefits:
- A 30% decreased incidence of cardiovascular events (including heart attacks and stroke)
- A 52% lower risk of developing type 2 diabetes
- A 54% lower risk of cognitive decline and dementia in the elderly
- A 39% lower all-cause mortality risk, when the diet is supplemented with nuts
how THE PROGRAM works
First order the program which costs $150 for two people ($12.50 per meal). Considering this cost includes three lunches, three dinners and snacks for two people, it can be less than what many are spending on takeout (especially in NYC). Also they offer occasional online discounts (we have a discount code for 60% off below!).
Then schedule convenient grocery delivery which comes via Amazon Fresh. The recipes will arrive the same day in the mail.
Three nights per week, prepare the your dinner which takes just 30-40 minutes from start to plate. While you are making dinner you are also preparing your lunch for the next day.
It’s really that easy and the meals are super yummy. I had Poached Salmon with Cilantro Lime Quinoa (pictured at the top) for dinner and Citrus Quinoa Salad with Black Beans the next day for lunch. I also made a Mediterranean Chicken Fajita Bowl for dinner, and a Chicken Fajita Salad with Lime Vinaigrette the next day for lunch.
There is also an online calculator to learn how Pangea’s Modern Mediterranean Diet can help meet your specific health goal. Visit pangeanutrition.com to learn more and to choose a plan that suits your needs.
SAMPLE RECIPES YOU CAN TRY AT HOME
Greece: Chicken Thighs with Lemon Dressing and Lentil Salad
Cooking time: 30 minutes
- 1 lb chicken thighs
- 1/4 cup lentils
- 1 red bell pepper
- 1 red onion
- one zucchini
- 4 tablespoons extra virgin olive oil
- 2 tsp honey
- 1 tablespoon lemon juice
- 1/4 cup flour
- 12 cherry tomatoes (1/2 pint)
- 1 oz sliced black olives
- Place 1/4 cup lentils in a small pot with 3/4 cup of water. Bring to a boil, and then reduce to simmer for 18-20 minutes. Then remove from heat and set aside.
- Chop the zucchini, red onion and red bell pepper into small, bite sized pieces.
- Heat 1 tablespoon extra virgin olive oil in a large pan on high heat. Add the chopped vegetables and toss for 1-2 minutes. Remove from heat and set aside.
- For the vinaigrette: In a bowl, mix 2 tsp honey, 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
- In a medium pan, heat 2 tablespoons of extra virgin olive oil on medium-high heat. Coat the chicken in flour, and shake to remove excess. Then cook in pan for 4-5 minutes on each side, or until golden brown. Then add half of the vinaigrette, and cook for approximately 6-8 minutes, until the chicken is cooked through.
- Mix the lentils with cooked vegetables and 1 oz sliced black olives. Add remaining vinaigrette and mix well. Serve with cooked chicken. Enjoy!
Italy: Chicken Parmesan with Fresh Basil Tomato Sauce and Polenta
Total time: 40 minutes
- 1lb chicken tenders
- 1 cup panko breadcrumbs
- 1 cup flour
- 2 eggs
- 6 tablespoons extra virgin olive oil
- 1/4 cup cornmeal
- 1/4 cup parmesan cheese
- 12 cherry tomatoes (1/2 pint)
- 2 tablespoons of fresh basil, chiffonade
- For the polenta: Bring small pot filled with 1 cup of water to boil. Slowly add 1/4 cup cornmeal while stirring, until mixed well. Reduce to a simmer and cook for 30 minutes while stirring occasionally (every 5 minutes).
- Set up breading station with 3 shallow dishes: On dish 1: place 1/4 cup flour; on dish 2: whip 2 eggs; and on dish 3: spread 1/2 cup breadcrumbs. To bread the chicken: pat dry with a paper towel and coat each tender in flour, shaking to remove excess. Then dip in egg, making sure it covers completely, and then coat in breadcrumbs. Press down gently to adhere.
- Heat 6 tablespoons of extra virgin olive oil in a large pan. Place the breaded chicken tenders in the pan and heat for 4-5 minutes on each side, or until golden brown.
- Meanwhile, cut the basil into a chiffonade: stack the leaves and roll them, and then thinly slice.
- After removing the chicken, add to the hot pan 12 cherry tomatoes and 2 tablespoons basil chiffonade. Toss for 1-2 minutes, until the tomato skins blister.
- For the polenta: Now mix in 1/4 cup parmesan cheese. (Optional: add 1-2 tablespoons of water to reach desired thickness.)
- Serve each plate with the chicken on a bed of polenta, topped with fresh basil tomato sauce. Enjoy!
Want to try The Modern Mediterranean Diet by Pangea Nutrition for 60% off? Um, yeah you do! Simply enter the promo code ModMed17 for 60% off, good through October! Seriously. Try it, you will love it. And at this price you have no excuse. You can’t afford NOT to try it.
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Disclosure; sample delivery was provided for review but all opinions and recommendations are strictly my own.