Mediterranean Low Carb

Mediterranean LowCarb plate of plenty

The Mediterranean LowCarb approach to dieting is ideal for those that want to live a healthier life and never go back to old habits. Once you’ve reached your goal with a Ketogenic diet, you can relax and start being creative with your meals. The Mediterranean low carb approach means you will not obsessively count macros and judge the ingredients, but you will still stay within our KMD postulates.

Mediterranean low carb follows the same principles as Keto Mediterranean Diet but it allows you a more relaxed approach. You will still organise each of your meals around meat, seafood or eggs, but sometimes you’ll add some fruits and veggies that you’ve been missing on Keto. Some of the typical Mediterranean ingredients that give livelihood, colours and passion for our meals.

Mediterranean LowCarb for the whole family

You might wonder what is the reason the Mediterranean diet has been proclaimed the healthiest? It is not about the ratio of macronutrients. It’s in the freshness, homemade approach, no industrially processed ingredients and the lifestyle. The way you prepare food and how you share it with your family is crucial here. That’s the part the LowCarb Mediterranean diet follows! These meals can be enjoyed by anyone!

There’s also a great connection with the traditional, old-fashioned way of thinking. We simply have to think of food as medicine and nourishment. Let’s not forget the great resourcefulness of nutrient-dense foods in the areas surrounding the Mediterranean sea. This could be the main reason ancient civilisations flourished in this area. But what did we learn from that historical fact?

Reducing the carbs, but staying relaxed within LowCarb

So, if you switch to Mediterranean LowCarb, you will not strive to enter ketosis, but you will not be loading the plates of your family with starch, sugar, and processed vegetable oils. By planning your meals around healthy sources of micronutrients and providing your family with a good amount of primary nutrient (protein), good fats and vitamins you will make a great difference.

Standard western diet brought a dark stain in the modern history of nutrition. We all need to move away from it if we strive to live healthier! Mediterranean low carb will allow you to enjoy a bit more dairy, but still, it would be wise to stay within the KMD dairy principle which says:

Goat, sheep or buffalo dairy are a better choice when compared to modern cow’s milk products

A quick and delicious LowCarb Mediterranean meal

We will give you an idea for a family lunch or dinner that follows the low carb Mediterranean principle. It has all the beautiful aromas and colours while providing stellar nourishment. The preparation method couldn’t be more Mediterranean – we all love sautéed foods in the zone!

It even feels like eating pasta, while you actually don’t eat anything that comes from cereals! To make it perfectly, use seasonal, fresh ingredients, preferably that you bought from the farmer’s market or a similar place. If you got your own produce, you can consider yourself lucky in this crazy world of today!

 Mediterranean Low Carb plate of plenty

Mediterranean Low Carb plate of plenty

Recipe by Roberta Kapsalis
5 from 1 vote
Course: Blog


Prep time


Cooking time






  • 750g (25 oz) ground lamb (or other meat of your choice)

  • 1 medium stalk celery

  • 2 spring onions

  • 6 cloves garlic

  • 2 large zucchinis

  • 1 large carrot (parsley root would be even better)

  • 4 large egg yolks

  • 2 tbsp butter (we used goat butter)

  • 1 tbsp extra virgin olive oil

  • 1 tbsp red paprika powder

  • 1 tbsp concentrated organic tomato purée (we used rose hips purée)

  • 1 tbsp dried hibiscus

  • 1 tsp sea salt

  • 1 tsp ground mixed peppercorn (green, red, black)

  • 1 tsp freshly chopped dill (you can use dried)

  • semi-hard goat cheese cut into thin stripes for garnish (use as much as you like)

  • 2 tbsp freshly chopped parsley


  • in a deep pan, sauté finely chopped fresh onion and garlic in goat butter and olive oil. Add finely chopped celery stick. Add ground meat (we used lamb, you can use veal or beef too)
  • Stir and let the meat brown nicely. Add sea salt and just a bit of water. Stir well and cover the pan with a lid. Let it cook for a couple of minutes.
  • Using a vegetable peeler, grate carrot and zucchini into thin strips. Make sure you remove the seeds from zuchinni. Add these stripes to the meat sauce and stir well. Cover with a lid and reduce temperature. Let it cook for 5 minutes.
  • Mix egg yolks with red paprika powder, tomato purée, hibiscus leaves, thyme, and ground peppercorns. Add this mixture to the salsa and stir well. Cook for another 5 minutes and constantly stir. Remove from heat.
  • Serve with flakes of goat cheese, freshly chopped dill and parsley.


  • Using hibiscus as a spice will give a nice sweet-sour flavour and it will make the colour even deeper red. We used our homemade reship purée and this lifted the aroma to a new level. You can just add dried, ground reships to the salsa.
  • You can play with the herbs and spices and come up with your own mix. For example, use fresh peppermint, coriander, bay leaves, oregano or rosemary!
  • To create cheese flakes like in our photo, use vegetable peeler or a special cheese cutter that makes flakes. Alternatively, you can just sprinkle some crumbled feta on top.

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