A simple, delicious way to eat for better health, energy, and longevity.

Why the Mediterranean Diet Is So Powerful

The Mediterranean diet isn’t really a “diet” in the strict, rules-and-restrictions sense. It’s a way of eating inspired by the traditional cuisines of countries like Greece, Italy, and Spain — regions known for some of the world’s lowest rates of heart disease and longest life spans.

At its core, it’s about real, whole food: plenty of vegetables and fruits, healthy fats like olive oil and nuts, whole grains, lean proteins (especially fish), and herbs and spices that make everything taste good. There’s no calorie counting, no complicated macros, and no eliminating entire food groups. Instead, you focus on quality and balance — and that’s what makes it sustainable long term.

This 21-day meal plan is designed to make things easy. It’s built around familiar ingredients and simple recipes, so you can spend less time stressing about what to cook and more time enjoying meals that truly nourish your body.

How to Use This 21-Day Plan

• Portion sizes: Adjust based on your hunger and energy needs. Listen to your body — that’s part of the Mediterranean approach.

• Flexibility: Feel free to swap meals between days or repeat your favorites.

• Cooking tips: Use extra virgin olive oil generously, season with fresh herbs, and don’t fear healthy fats.

• Hydration: Water is your main drink. A small glass of red wine with dinner is optional for those who drink alcohol.

Week 1: Reset and Refresh

Day 1

• Breakfast: Greek yogurt with honey, walnuts, and fresh berries

• Lunch: Chickpea and cucumber salad with lemon-olive oil dressing

• Dinner: Baked salmon with roasted vegetables and quinoa

Day 2

• Breakfast: Avocado toast on whole-grain bread with cherry tomatoes

• Lunch: Lentil soup with a side of arugula salad

• Dinner: Grilled chicken with sautéed spinach and farro

Day 3

• Breakfast: Overnight oats with almond butter and sliced figs

• Lunch: Mediterranean tuna salad stuffed into pita bread

• Dinner: Eggplant and chickpea stew with brown rice

Day 4

• Breakfast: Vegetable omelet with feta and herbs

• Lunch: Caprese salad with a drizzle of balsamic glaze

• Dinner: Shrimp sautéed with garlic and tomatoes over whole-wheat pasta

Day 5

• Breakfast: Smoothie with spinach, banana, Greek yogurt, and chia seeds

• Lunch: Roasted veggie and hummus wrap

• Dinner: Lemon-rosemary chicken with sweet potatoes and broccoli

Day 6

• Breakfast: Cottage cheese with sliced peaches and almonds

• Lunch: Quinoa tabbouleh with fresh herbs and feta

• Dinner: Grilled sardines or white fish with sautéed kale and whole-grain couscous

Day 7

• Breakfast: Poached eggs with sautéed tomatoes and whole-grain toast

• Lunch: Roasted red pepper and white bean soup

• Dinner: Zucchini “lasagna” with ricotta and tomato sauce

Week 2: Build Momentum

Day 8

• Breakfast: Yogurt parfait with granola and mixed berries

• Lunch: Greek salad with olives, cucumber, tomato, and grilled chicken

• Dinner: Seared cod with tomato-olive relish and wild rice

Day 9

• Breakfast: Scrambled eggs with spinach and sun-dried tomatoes

• Lunch: Whole-grain pasta salad with roasted veggies

• Dinner: Slow-roasted lamb with garlic and rosemary potatoes

Day 10

• Breakfast: Smoothie bowl with oats, berries, and pumpkin seeds

• Lunch: Chickpea shawarma bowl with tahini dressing

• Dinner: Roasted vegetable ratatouille with polenta

Day 11

• Breakfast: Whole-grain toast with ricotta, honey, and sliced pear

• Lunch: Mediterranean lentil salad with arugula and feta

• Dinner: Grilled shrimp skewers with lemon orzo salad

Day 12

• Breakfast: Muesli with almond milk, apples, and cinnamon

• Lunch: Roasted tomato soup with whole-grain bread

• Dinner: Chicken souvlaki with cucumber yogurt sauce and roasted eggplant

Day 13

• Breakfast: Hard-boiled eggs with olives and sliced cucumber

• Lunch: Spinach and white bean stew

• Dinner: Baked trout with citrus and herbs, served with sautéed greens

Day 14

• Breakfast: Smoothie with oats, dates, and almond butter

• Lunch: Quinoa salad with roasted sweet potatoes and chickpeas

• Dinner: Whole-wheat pasta with tomato basil sauce and grilled zucchini

Week 3: Lock It In

Day 15

• Breakfast: Greek yogurt with pistachios and sliced orange

• Lunch: Grilled vegetable sandwich with pesto

• Dinner: Lemon garlic chicken with bulgur and roasted carrots

Day 16

• Breakfast: Savory oatmeal with poached egg and spinach

• Lunch: Mediterranean bowl with hummus, olives, and roasted chickpeas

• Dinner: Baked cod with tomato, onion, and olive tapenade

Day 17

• Breakfast: Smoothie with kale, banana, and tahini

• Lunch: Roasted beet salad with goat cheese and walnuts

• Dinner: Shrimp and veggie stir-fry with brown rice

Day 18

• Breakfast: Ricotta toast with strawberries and mint

• Lunch: Barley and roasted vegetable soup

• Dinner: Chicken cacciatore with whole-grain pasta

Day 19

• Breakfast: Egg muffins with spinach and feta

• Lunch: Falafel bowl with tzatziki and cucumber salad

• Dinner: Pan-seared salmon with asparagus and quinoa pilaf

Day 20

• Breakfast: Yogurt with granola and pomegranate seeds

• Lunch: Roasted vegetable wrap with hummus

• Dinner: Baked eggplant with tomato sauce and mozzarella

Day 21

• Breakfast: Omelet with peppers, onions, and herbs

• Lunch: Tomato, basil, and white bean salad

• Dinner: Grilled swordfish with citrus salsa and sautéed greens

Tips for Long-Term Success

• Keep your pantry stocked: Olive oil, canned beans, whole grains, and herbs make it easy to whip up meals.

• Cook once, eat twice: Double recipes for easy lunches the next day.

• Savor meals: Slow down and enjoy food with family or friends — another key part of the Mediterranean lifestyle.

• Stay active: This way of eating works best alongside regular movement and time outdoors.

21-Day Mediterranean Diet Recipes

Week 1: Reset and Refresh

Day 1

Breakfast: Greek Yogurt with Honey, Walnuts, and Fresh Berries

• 1 cup plain Greek yogurt
• 1 tbsp honey
• ¼ cup walnuts, chopped
• ½ cup mixed berries (blueberries, strawberries, raspberries)

Mix yogurt in a bowl, drizzle with honey, top with walnuts and berries.

Lunch: Chickpea and Cucumber Salad

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely diced
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Combine all vegetables in a bowl. Whisk together olive oil, lemon juice, salt, and pepper. Toss salad with dressing.

Dinner: Baked Salmon with Roasted Vegetables and Quinoa

• 6 oz salmon fillet
• 2 cups mixed vegetables (bell peppers, zucchini, red onion), chopped
• ¾ cup quinoa
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 lemon
• Fresh dill, salt, pepper

Cook quinoa according to package directions. Preheat oven to 400°F. Toss vegetables with 2 tbsp olive oil, salt, and pepper on a baking sheet. Place salmon on the same sheet, brush with remaining oil, season with garlic, salt, pepper, and lemon juice. Roast for 15-18 minutes. Garnish with dill and lemon wedges.

Day 2

Breakfast: Avocado Toast with Cherry Tomatoes

• 2 slices whole-grain bread, toasted
• 1 ripe avocado
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Red pepper flakes, salt, pepper
• Fresh basil (optional)

Mash avocado and spread on toast. Top with cherry tomatoes, drizzle with olive oil, season with salt, pepper, and red pepper flakes. Add basil if desired.

Lunch: Lentil Soup with Arugula Salad

Lentil Soup:

• 1 cup dried lentils
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 tbsp olive oil
• 1 tsp cumin
• Salt, pepper, bay leaf

Heat olive oil in a large pot. Sauté onion, carrots, and celery for 5 minutes. Add garlic and cumin, cook 1 minute. Add lentils, broth, tomatoes, and bay leaf. Simmer 30-35 minutes until lentils are tender. Season with salt and pepper.

Arugula Salad:

• 2 cups arugula
• 1 tbsp olive oil
• 1 tsp lemon juice
• Shaved Parmesan (optional)

Toss arugula with olive oil and lemon juice. Top with Parmesan if using.

Dinner: Grilled Chicken with Sautéed Spinach and Farro

• 6 oz chicken breast
• 1 cup farro
• 4 cups fresh spinach
• 3 cloves garlic, minced
• 3 tbsp olive oil, divided
• Lemon juice, salt, pepper, dried oregano

Cook farro according to package directions. Season chicken with 1 tbsp olive oil, oregano, salt, and pepper. Grill over medium-high heat for 6-7 minutes per side. In a pan, heat remaining olive oil, sauté garlic for 30 seconds, add spinach and cook until wilted. Season with salt, pepper, and lemon juice.

Day 3

Breakfast: Overnight Oats with Almond Butter and Figs

• ½ cup rolled oats
• ¾ cup almond milk
• 1 tbsp almond butter
• 2 fresh figs, sliced
• 1 tsp honey
• Pinch of cinnamon

Mix oats, almond milk, almond butter, honey, and cinnamon in a jar. Refrigerate overnight. Top with sliced figs in the morning.

Lunch: Mediterranean Tuna Salad in Pita

• 1 can (5 oz) tuna in olive oil, drained
• 2 tbsp Greek yogurt or mayo
• ¼ cup diced cucumber
• ¼ cup diced tomato
• 2 tbsp diced red onion
• 1 tbsp capers
• 1 tbsp lemon juice
• 2 whole-wheat pita breads
• Lettuce leaves

Mix tuna, yogurt, cucumber, tomato, onion, capers, and lemon juice. Season with salt and pepper. Stuff into pita with lettuce.

Dinner: Eggplant and Chickpea Stew with Brown Rice

• 1 large eggplant, cubed
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Fresh cilantro
• 1 cup brown rice

Cook brown rice according to package directions. Heat olive oil in a large pot. Sauté eggplant until golden, about 8 minutes. Remove and set aside. Sauté onion for 5 minutes, add garlic, cumin, and paprika. Cook 1 minute. Add tomatoes, broth, chickpeas, and eggplant. Simmer 20 minutes. Garnish with cilantro. Serve over rice.

Day 4

Breakfast: Vegetable Omelet with Feta and Herbs

• 3 eggs
• ¼ cup bell pepper, diced
• ¼ cup tomato, diced
• ¼ cup spinach
• 2 tbsp feta cheese
• 1 tbsp olive oil
• Fresh herbs (parsley, dill, or basil)
• Salt and pepper

Beat eggs with salt and pepper. Heat olive oil in a pan. Sauté vegetables for 3 minutes. Pour in eggs, cook until edges set. Sprinkle feta and herbs on one half, fold omelet over. Cook 1-2 minutes more.

Lunch: Caprese Salad

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• Fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper

Arrange tomato and mozzarella slices alternately on a plate. Tuck basil leaves between slices. Drizzle with olive oil and balsamic glaze. Season with salt and pepper.

Dinner: Shrimp with Garlic and Tomatoes over Whole-Wheat Pasta

• 8 oz whole-wheat pasta
• 12 oz shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 3 tbsp olive oil
• ¼ cup white wine (or broth)
• Red pepper flakes
• Fresh parsley
• Lemon juice

Cook pasta according to package directions. Heat olive oil in a large pan. Sauté garlic for 30 seconds. Add shrimp, cook 2 minutes per side. Remove shrimp. Add tomatoes and wine, simmer 5 minutes until tomatoes soften. Return shrimp to pan. Toss with pasta, parsley, red pepper flakes, and lemon juice.

Day 5

Breakfast: Green Smoothie

• 1 cup fresh spinach
• 1 banana
• ¾ cup Greek yogurt
• 1 tbsp chia seeds
• ½ cup almond milk
• 1 tsp honey (optional)

Blend all ingredients until smooth. Add more milk if needed.

Lunch: Roasted Veggie and Hummus Wrap

• 1 large whole-wheat tortilla
• ⅓ cup hummus
• 1 cup roasted vegetables (zucchini, bell peppers, eggplant)
• ¼ cup feta cheese
• Handful of spinach or arugula
• Lemon juice

For roasted vegetables: toss vegetables with olive oil, salt, and pepper. Roast at 425°F for 20-25 minutes. Spread hummus on tortilla, add vegetables, feta, greens, and a squeeze of lemon. Roll tightly.

Dinner: Lemon-Rosemary Chicken with Sweet Potatoes and Broccoli

• 6 oz chicken breast
• 1 large sweet potato, cubed
• 2 cups broccoli florets
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary (or 1 tsp dried)
• 1 lemon
• Salt and pepper

Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 15 minutes. Add broccoli to the pan, roast 15 more minutes. Season chicken with 1 tbsp olive oil, garlic, rosemary, lemon juice, salt, and pepper. Heat remaining oil in an oven-safe skillet, sear chicken 3 minutes per side, then transfer to oven for 10 minutes. Serve with vegetables and lemon wedges.

Day 6

Breakfast: Cottage Cheese with Peaches and Almonds

• 1 cup cottage cheese
• 1 peach, sliced
• ¼ cup almonds, sliced
• Drizzle of honey
• Cinnamon

Place cottage cheese in a bowl, top with peach slices and almonds. Drizzle with honey and sprinkle with cinnamon.

Lunch: Quinoa Tabbouleh

• 1 cup cooked quinoa, cooled
• 1 cup fresh parsley, finely chopped
• ¼ cup fresh mint, chopped
• 1 cucumber, diced
• 2 tomatoes, diced
• ¼ red onion, finely diced
• ¼ cup feta cheese
• 3 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper

Combine quinoa, herbs, vegetables, and feta. Whisk together olive oil, lemon juice, salt, and pepper. Toss salad with dressing. Chill before serving.

Dinner: Grilled Sardines with Sautéed Kale and Whole-Grain Couscous

• 8 oz fresh sardines or white fish
• 1 cup whole-grain couscous
• 4 cups kale, chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil, divided
• Lemon wedges
• Salt and pepper

Cook couscous according to package directions. Season fish with 1 tbsp olive oil, salt, and pepper. Grill 3-4 minutes per side. Heat remaining oil in a pan, sauté garlic 30 seconds, add kale and cook until wilted, about 5 minutes. Season with salt, pepper, and lemon juice.

Day 7

Breakfast: Poached Eggs with Sautéed Tomatoes and Whole-Grain Toast

• 2 eggs
• 1 cup cherry tomatoes, halved
• 2 slices whole-grain bread
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Fresh basil
• Salt and pepper

Heat olive oil in a pan, sauté garlic and tomatoes until softened, about 5 minutes. Season with salt and pepper. Bring a pot of water to a gentle simmer, add a splash of vinegar. Crack eggs into water and poach 3-4 minutes. Toast bread. Serve eggs on toast with tomatoes and basil.

Lunch: Roasted Red Pepper and White Bean Soup

• 3 roasted red peppers (jarred or fresh)
• 2 cans (15 oz each) white beans, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Fresh basil
• Salt and pepper

Heat olive oil in a pot. Sauté onion for 5 minutes. Add garlic and paprika, cook 1 minute. Add peppers, beans, and broth. Simmer 15 minutes. Blend until smooth using an immersion blender. Season with salt and pepper. Garnish with basil.

Dinner: Zucchini “Lasagna”

• 3 large zucchini, sliced lengthwise into thin strips
• 15 oz ricotta cheese
• 1 egg
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese
• Fresh basil
• Salt, pepper, Italian herbs

Preheat oven to 375°F. Mix ricotta with egg, half the Parmesan, salt, pepper, and Italian herbs. Spread ½ cup sauce in a baking dish. Layer zucchini strips, ricotta mixture, sauce, and mozzarella. Repeat layers. Top with remaining mozzarella and Parmesan. Cover with foil and bake 30 minutes. Uncover and bake 10 more minutes until golden. Let rest 10 minutes before serving.

Week 2: Build Momentum

Day 8

Breakfast: Yogurt Parfait with Granola and Mixed Berries

• 1 cup Greek yogurt
• ⅓ cup granola
• ¾ cup mixed berries
• 1 tbsp honey

Layer yogurt, granola, and berries in a glass or bowl. Drizzle with honey.

Lunch: Greek Salad with Grilled Chicken

• 6 oz chicken breast, grilled and sliced
• 2 cups romaine lettuce, chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, sliced
• ¼ cup Kalamata olives
• ¼ cup feta cheese
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper

Combine lettuce, cucumber, tomatoes, onion, and olives in a bowl. Top with chicken and feta. Whisk together olive oil, vinegar, oregano, salt, and pepper. Drizzle over salad.

Dinner: Seared Cod with Tomato-Olive Relish and Wild Rice

• 6 oz cod fillet
• 1 cup wild rice
• 1 cup cherry tomatoes, quartered
• ¼ cup Kalamata olives, chopped
• 2 tbsp capers
• 2 cloves garlic, minced
• 3 tbsp olive oil, divided
• Fresh parsley
• Lemon juice, salt, pepper

Cook wild rice according to package directions. Mix tomatoes, olives, capers, garlic, 2 tbsp olive oil, parsley, and lemon juice for the relish. Season cod with salt and pepper. Heat remaining oil in a pan, sear cod 4-5 minutes per side. Serve with relish and rice.

Day 9

Breakfast: Scrambled Eggs with Spinach and Sun-Dried Tomatoes

• 3 eggs
• 1 cup spinach
• ¼ cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• 2 tbsp feta cheese
• Salt and pepper

Beat eggs with salt and pepper. Heat olive oil in a pan. Add spinach and sun-dried tomatoes, sauté 2 minutes. Pour in eggs, scramble gently. Add feta at the end.

Lunch: Whole-Grain Pasta Salad with Roasted Veggies

• 8 oz whole-grain pasta
• 2 cups roasted vegetables (zucchini, bell peppers, cherry tomatoes, red onion)
• ¼ cup feta cheese
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Fresh basil
• Salt and pepper

Cook pasta according to package directions, drain and cool. Roast vegetables at 425°F for 20-25 minutes with olive oil, salt, and pepper. Toss pasta with vegetables, feta, olive oil, vinegar, and basil.

Dinner: Slow-Roasted Lamb with Garlic and Rosemary Potatoes

• 8 oz lamb leg or shoulder
• 1 lb potatoes, cut into wedges
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 3 tbsp olive oil
• 1 lemon
• Salt and pepper

Preheat oven to 325°F. Rub lamb with half the garlic, rosemary, olive oil, lemon juice, salt, and pepper. Place in a roasting pan. Toss potatoes with remaining garlic, rosemary, olive oil, salt, and pepper. Arrange around lamb. Roast for 1.5-2 hours until lamb is tender and potatoes are golden. Let lamb rest 10 minutes before slicing.

Day 10

Breakfast: Smoothie Bowl

• 1 frozen banana
• ½ cup frozen berries
• ¼ cup rolled oats
• ¾ cup almond milk
• Toppings: fresh berries, pumpkin seeds, coconut flakes, granola

Blend banana, berries, oats, and almond milk until thick and smooth. Pour into a bowl and top with desired toppings.

Lunch: Chickpea Shawarma Bowl

• 1 can (15 oz) chickpeas, drained
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• ½ tsp turmeric
• 1 cup cooked quinoa or rice
• 1 cup mixed greens
• ½ cucumber, diced
• Cherry tomatoes
• ¼ cup tahini dressing
• Lemon wedges

Toss chickpeas with olive oil and spices. Roast at 400°F for 20 minutes. Arrange quinoa, greens, cucumber, and tomatoes in a bowl. Top with chickpeas and drizzle with tahini dressing.

Tahini Dressing: Mix 3 tbsp tahini, 2 tbsp lemon juice, 1 garlic clove (minced), water to thin, salt.

Dinner: Roasted Vegetable Ratatouille with Polenta

• 1 eggplant, diced
• 2 zucchini, sliced
• 1 bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 3 tbsp olive oil
• Fresh herbs (thyme, basil)
• Salt and pepper
• 1 cup polenta
• 3 cups water or broth

Preheat oven to 425°F. Toss vegetables with olive oil, salt, and pepper. Roast 30 minutes. Heat tomatoes with garlic and herbs in a pot, simmer 10 minutes. Mix with roasted vegetables. Cook polenta according to package directions. Serve ratatouille over polenta.

Day 11

Breakfast: Whole-Grain Toast with Ricotta, Honey, and Pear

• 2 slices whole-grain bread, toasted
• ½ cup ricotta cheese
• 1 pear, thinly sliced
• 1 tbsp honey
• Cinnamon

Spread ricotta on toast. Arrange pear slices on top. Drizzle with honey and sprinkle with cinnamon.

Lunch: Mediterranean Lentil Salad

• 1 cup cooked lentils
• 2 cups arugula
• ½ cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, diced
• ¼ cup feta cheese
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper

Combine lentils, arugula, cucumber, tomatoes, onion, and feta. Whisk together olive oil, lemon juice, mustard, salt, and pepper. Toss salad with dressing.

Dinner: Grilled Shrimp Skewers with Lemon Orzo Salad

• 12 oz shrimp, peeled and deveined
• 1 cup orzo pasta
• 1 lemon (zest and juice)
• 2 cups spinach or arugula
• ¼ cup feta cheese
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• Fresh dill
• Salt and pepper

Thread shrimp onto skewers. Season with 1 tbsp olive oil, garlic, salt, and pepper. Grill 2-3 minutes per side. Cook orzo according to package directions, drain and toss with remaining olive oil, lemon zest, lemon juice, spinach, feta, and dill. Serve shrimp over orzo salad.

Day 12

Breakfast: Muesli with Almond Milk, Apples, and Cinnamon

• ½ cup rolled oats
• 2 tbsp mixed nuts
• 1 tbsp raisins
• 1 apple, diced
• ¾ cup almond milk
• ½ tsp cinnamon
• 1 tsp honey

Mix oats, nuts, raisins, apple, and cinnamon. Pour almond milk over mixture. Let sit 5 minutes or refrigerate overnight. Drizzle with honey.

Lunch: Roasted Tomato Soup with Whole-Grain Bread

• 2 lbs tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic
• 2 cups vegetable broth
• 2 tbsp olive oil
• Fresh basil
• Salt and pepper
• 2 slices whole-grain bread

Preheat oven to 400°F. Toss tomatoes, onion, and garlic with olive oil, salt, and pepper. Roast 30 minutes. Transfer to a pot, add broth, and simmer 10 minutes. Blend until smooth. Season and garnish with basil. Serve with bread.

Dinner: Chicken Souvlaki with Cucumber Yogurt Sauce and Roasted Eggplant

• 8 oz chicken breast, cubed
• 1 large eggplant, sliced
• 3 tbsp olive oil, divided
• 2 tsp dried oregano
• Juice of 1 lemon
• Salt and pepper

Cucumber Yogurt Sauce:

• 1 cup Greek yogurt
• ½ cucumber, grated and squeezed
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Fresh dill
• Salt

Marinate chicken with 1 tbsp olive oil, oregano, lemon juice, salt, and pepper for 30 minutes. Thread onto skewers and grill 10-12 minutes, turning occasionally. Brush eggplant with remaining olive oil, season with salt and pepper, grill or roast at 425°F for 20 minutes. Mix all yogurt sauce ingredients. Serve chicken with sauce and eggplant.

Day 13

Breakfast: Hard-Boiled Eggs with Olives and Cucumber

• 2 hard-boiled eggs, halved
• ¼ cup Kalamata olives
• 1 cucumber, sliced
• 1 tbsp olive oil
• Salt, pepper, and oregano

Arrange eggs, olives, and cucumber on a plate. Drizzle with olive oil and season with salt, pepper, and oregano.

Lunch: Spinach and White Bean Stew

• 2 cans (15 oz each) white beans, drained
• 4 cups spinach
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin
• Lemon juice
• Salt and pepper

Heat olive oil in a pot. Sauté onion for 5 minutes. Add garlic and cumin, cook 1 minute. Add tomatoes, broth, and beans. Simmer 15 minutes. Stir in spinach until wilted. Season with lemon juice, salt, and pepper.

Dinner: Baked Trout with Citrus and Herbs

• 6 oz trout fillet
• 1 lemon, sliced
• 1 orange, sliced
• Fresh herbs (dill, parsley, thyme)
• 2 tbsp olive oil
• 3 cups mixed greens (kale, spinach, chard)
• 2 cloves garlic, minced
• Salt and pepper

Preheat oven to 375°F. Place trout on a baking sheet. Top with citrus slices and herbs. Drizzle with 1 tbsp olive oil, season with salt and pepper. Bake 15-18 minutes. Heat remaining oil in a pan, sauté garlic 30 seconds, add greens and cook until wilted. Serve fish with greens.

Day 14

Breakfast: Smoothie with Oats, Dates, and Almond Butter

• ½ cup rolled oats
• 3 dates, pitted
• 1 tbsp almond butter
• 1 banana
• 1 cup almond milk
• ½ tsp cinnamon
• Ice

Blend all ingredients until smooth and creamy.

Lunch: Quinoa Salad with Roasted Sweet Potatoes and Chickpeas

• 1 cup cooked quinoa
• 1 sweet potato, cubed and roasted
• 1 can (15 oz) chickpeas, drained and roasted
• 2 cups spinach or arugula
• 3 tbsp olive oil
• 1 tbsp tahini
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper

Roast sweet potato at 425°F with olive oil for 25 minutes. Roast chickpeas with spices for 20 minutes. Combine quinoa, sweet potato, chickpeas, and greens. Whisk together remaining ingredients for dressing. Toss salad with dressing.

Dinner: Whole-Wheat Pasta with Tomato Basil Sauce and Grilled Zucchini

• 8 oz whole-wheat pasta
• 2 cups marinara or fresh tomato sauce
• Fresh basil leaves
• 2 zucchini, sliced lengthwise
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• Parmesan cheese (optional)
• Salt and pepper

Cook pasta according to package directions. Heat 1 tbsp olive oil in a pan, sauté garlic, add tomato sauce and simmer 10 minutes. Stir in fresh basil. Brush zucchini with remaining olive oil, season with salt and pepper, grill 3-4 minutes per side. Toss pasta with sauce, serve with grilled zucchini. Top with Parmesan if desired.

Week 3: Lock It In

Day 15

Breakfast: Greek Yogurt with Pistachios and Orange

• 1 cup Greek yogurt
• ¼ cup pistachios, chopped
• 1 orange, segmented
• 1 tbsp honey
• Pinch of cardamom (optional)

Place yogurt in a bowl. Top with pistachios and orange segments. Drizzle with honey and sprinkle with cardamom.

Lunch: Grilled Vegetable Sandwich with Pesto

• 2 slices whole-grain bread or ciabatta
• 1 cup grilled vegetables (zucchini, bell peppers, eggplant)
• 2 tbsp pesto
• Arugula or spinach
• Sliced tomato
• Fresh mozzarella (optional)

Spread pesto on bread. Layer with grilled vegetables, greens, and tomato. Add mozzarella if desired. Grill sandwich in a pan or panini press until golden.

Dinner: Lemon Garlic Chicken with Bulgur and Roasted Carrots

• 6 oz chicken breast
• 1 cup bulgur wheat
• 3 carrots, cut into sticks
• 4 cloves garlic, minced
• 1 lemon (zest and juice)
• 3 tbsp olive oil, divided
• Fresh parsley
• Salt and pepper

Cook bulgur according to package directions. Toss carrots with 1 tbsp olive oil, salt, and pepper. Roast at 425°F for 20-25 minutes. Season chicken with remaining olive oil, garlic, lemon zest, lemon juice, salt, and pepper. Grill or pan-sear 6-7 minutes per side. Serve with bulgur and carrots, garnish with parsley.

Day 16

Breakfast: Savory Oatmeal with Poached Egg and Spinach

• ½ cup rolled oats
• 1 cup water or broth
• 1 cup spinach
• 1 egg
• 1 tbsp olive oil
• 2 tbsp Parmesan cheese
• Red pepper flakes
• Salt and pepper

Cook oats in water or broth. Stir in spinach until wilted. Poach egg in simmering water for 3-4 minutes. Top oatmeal with poached egg, drizzle with olive oil, sprinkle with Parmesan and red pepper flakes.

Lunch: Mediterranean Bowl with Hummus, Olives, and Roasted Chickpeas

• 1 cup cooked quinoa or rice
• ½ cup hummus
• 1 cup roasted chickpeas
• ½ cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives
• 2 cups mixed greens
• Lemon wedges
• Olive oil

Roast chickpeas at 400°F with olive oil and spices for 20 minutes. Arrange quinoa, greens, cucumber, tomatoes, and olives in a bowl. Add hummus and chickpeas. Drizzle with olive oil and serve with lemon.

Dinner: Baked Cod with Tomato, Onion, and Olive Tapenade

• 6 oz cod fillet
• 1 cup cherry tomatoes, halved
• ½ onion, sliced
• ¼ cup olive tapenade
• 2 tbsp olive oil
• Fresh herbs (thyme or oregano)
• Lemon wedges
• Salt and pepper

Preheat oven to 400°F. Place cod in a baking dish. Top with tomatoes, onion, and tapenade. Drizzle with olive oil,

Final Thoughts

This 21-day Mediterranean meal plan is more than a path to weight loss or heart health — it’s a shift toward a more balanced, flavorful, and enjoyable way of living. By the end of these three weeks, you’ll likely notice more energy, better digestion, and a deeper appreciation for fresh, simple food. And the best part? This isn’t a “diet” you’ll want to quit — it’s one you’ll want to keep for life.