For Ivy Steele, the Mediterranean way of life is a way of life not only a diet. Combining this strategy with her low-carb targets has kept her in good health and energy.
“It’s about fresh, healthy foods and appreciating cuisine sensually,” Ivy says.
Greek salad is a regular meal for Ivy. She heaps on cucumbers, tomatoes, olive oil, feta and replaces high-carb croutons for roasted chickpeas. “The crunch and flavours are absolutely fantastic,” she says.
Ivy like grilled fish accompanied by cauliflower tabbouleh as well. “Cauliflower is really a flexible component,” she says. She grind it in a food processor to get a rice-like texture, then stirs it with olive oil, parsley, mint, lemon juice. “It is fresh, light, and low-carb.”
When she snacks, Ivy reaches for sliced bell peppers in tzatziki. She comments, “It’s creamy, tangy, and so satisfying.”
The secret to success, Ivy says? “Give your ingredients’ quality top attention. Processed foods are inherently lacking in the Mediterranean diet, which exactly fits a low-carb way of life. Her method shows that good eating should not be difficult or monotonous.
