Ever wonder how Mediterraneans spend their days drinking wine, eating bread with olive oil, and washing it down with yet more wine but they still seem to be healthier than us North Americans? Sit down, grab a pen and prepare to learn something about diets, your body and the right foods. By the time you finish reading this you will be in the kitchen cooking up a Mediterranean feast even the healthiest of fitness gurus will eat!

The Mediterranean Diet has been around for ages - in fact, it's not really a diet per se but more of a lifestyle. Hailing from regions of the Mediterranean Sea like Greece, Italy, Spain, Morocco and Tunisia, the diet is packed full of healthy fats and whole grain breads. Though the diet may differ slightly from region to region, the common link is the use of olive oil, fish, fresh fruits and vegetables, while limiting red meat consumption. Coming from a Spanish/Italian upbringing I have lived and breathed this diet for practically my whole life. Though growing up I had no idea that what I ate was considered healthy, nutritious or even a diet, I just knew it to be mom's home made cooking. Over the years I unknowingly watch and learned how to make these delicious, healthy dishes that today have become the staple of many North American's diet. This diet is approved by the USDA for use by both adults and children. If anything I love this diet because it allows wine daily! But like any diet moderation is key; the diet limits wine to one glass for women and two for men. It is much healthier than yo yo dieting and worrying about every bite of food you eat. So not only is this diet healthy, allow daily consumption of wine, but it is packed with low calorie choices as well. The diet includes a serving of food from each of the essential food macros, protein, fat and carbohydrates. Like any diet, the Mediterranean diet works on balancing your daily macro calories and emphasizes eating in moderation. Remember, always check with your doctor before trying any diet, especially if have a serious medical condition. Below are some easy recipes to get you started on the diet. We have a pasta, fish, salad, and I have even thrown in a dessert recipe for those of you (like me) with an insatiable sweet tooth. I have posted one site where you can find more information about the Mediterranean diet benefits and many recipes. Baked Lemon Haddock 1 lemon grated and juice removed 3 cloves garlic minced through press 1 tablespoon olive oil 1 teaspoon fresh chopped parsley ¼ teaspoon salt ¼ teaspoon black pepper 6 haddock fillets Preheat your oven to 425 degrees. Grate peel of lemon with grater into a small bowl. Cut lemon in half and squeeze juice into bowl. Be sure to remove seeds or strain. Discard lemon. Peel and discard skin of garlic and mince through garlic press or chop fine with knife. Add garlic to lemon juice. Add olive oil and chopped parsley. Mix well and add salt and pepper. In a 9 X 13 baking dish arrange haddock fillets. Add the mixture coating fish well. Bake for 10 minutes then turn over fillets. Reduce heat to 400 and bake another 10 minutes. Serve on platter or plate with sauce over rice. Serves 6. Pasta with Spinach, White Onion and Chickpeas 1 pound whole grain pasta ¼ cup olive oil 1 medium white onion chopped fine 3 garlic cloves minced 2 cups spinach leaves chopped 1 can chickpeas drained and rinsed 1/3 cup chopped parsley 2-1/2 tablespoons fresh lemon juice 2 teaspoons finely grated lemon zest Cook the pasta in large pot of boiling water according to package directions. Drain and put in large bowl. In a medium saucepan add olive oil. Peel and discard peel of onion and chop fine add to olive oil. Peel and mince garlic through press add to onion. Rinse and chop spinach leaves. Over medium heat sauté onion, garlic and spinach until wilted. Add chickpeas and chopped parsley. Sauté another few minutes. Finally stir in lemon juice and lemon zest. Lemon zest is grated lemon peel. Add mixture to pasta toss well. Serve immediately. Tomato and Cucumber Salad ½ cup olive oil ¼ cup wine vinegar ½ teaspoon salt 3-4 garlic cloves minced through press 3 pickling cucumbers peeled and sliced thin 2 large tomatoes diced 1 white onion peeled and diced Press garlic through press into small bowl discard peel. Add wine vinegar and olive oil and let stand. Peel and slice the cucumbers put into a bowl. Cut the tomato and add to the cucumber. Peel and dice the onion discard the peel. Add the oil and vinegar mixture mix well. Add salt. Chill for 1 hour and serve in individual bowls. Spiced Ginger Granny Apple Pear Crisp 2 Granny Smith apples peeled cored and sliced thin 2 firm red pears peeled cored and slice thin ¼ cup white granulated sugar ¼ tsp. powdered ginger ¼ tsp. allspice 1/3 cup brown sugar ½ cup flour ¼ cup butter Peel core and slice the apples and pears thin and set aside in a bowl. Add the sugar and spices to the apple and pear mixture. Mix well. Put the mixture in a 9-inch pie pan set aside. In another bowl mix the brown sugar and flour. Cut the butter into the mixture until it has a crumbly consistency. Butter is usually cut into a mixture in small amounts with a knife. Spread the flour and butter mixture over the pie filling evenly. Bake the apple pear crisp in the oven at 375 degrees for about 45 minutes. Cool and serve with whipped cream or ice cream. Serves about six people.