A Dietitian A Day - Mediterranean Diet Month Celebration - Day 15
A Mediterranean Education
Katherine Tallmadge, M.A., R.D
Katherine is the president of Personalized Nutrition, where she designs nutrition, weight loss and wellness programs for individuals, corporations and restaurants. Katherine is passionate about helping people transform their health and their lives. She prides herself on keeping up with scientific research in the nutrition and weight loss fields and has been sharing her insights through counseling, corporate wellness programs, speaking engagements and the media for more than 20 years. You can learn more by visiting her website -- and feel free to follow her on Twitter @KETallmadge.
Watching my clients change negative patterns of behavior into positive ones has been a joy; I’ve felt honored to be a part of that process. In particular, I enjoy hearing clients tell me they never knew losing weight could be so easy or enjoyable. I believe part of that comes from educating clients that eating is so much more than just nutrition -- that it can be a pleasurable experience. Education is key in living a healthy lifestyle and something I talk about extensively in my book, "Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspiration," a book filled with Mediterranean–style recipes.
And speaking of Mediterranean inspiration, the recipe below is a favorite of mine that I am very happy to share. It is simple, summery, and embraces the fresh flavors of the Mediterranean.
Zucchini Ribbons with Fresh Lemon Vinaigrette
Serves 6 to 8
Katherine’s Favorite Vinaigrette:
Juice of 2 lemons (about 4 Tablespoons)
4 Tablespoons Extra Virgin Olive Oil
1 teaspoon coarse sea salt or Kosher salt
1 teaspoon freshly ground pepper
1 Tablespoon of fresh Basil, shredded, or fresh herb of your choice (optional)
4 or 5 small zucchini, green and/or yellow, with peel
1 onion, sliced very thinly
1 small red pepper, sliced thinly
Prepare the vinaigrette by whisking all ingredients together in a large salad bowl.
Slice the onion and red pepper thinly, place in the vinaigrette and toss.
Slice the zucchini into ribbons, using a vegetable peeler and slicing vertically from end to end. This will make very thin slices. You may also use a cheese slicer or mandoline. Add the zucchini, toss and serve immediately, or chill and serve later