May is Mediterranean Diet Month and Pangea Nutrition can take care of all of your needs.
As I share more about Pangea Nutrition I will also share images of the fantastic meals that they provide (delivered through Amazon Fresh).
The Modern Mediterranean Diet by Pangea Nutrition is a science-based meal planning delivery service designed to help busy Americans incorporate the eating habits and lifestyle principles people in the Mediterranean region have benefited from for centuries, to improve their chances of a healthier and longer life.
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| Chicken Fajita Salad |
The Mediterranean diet has been shown to offer many health benefits in various clinical studies (research happily provided upon request, and featured on the Pangea Nutrition Web site home page).
- A 30% decreased incidence of cardiovascular events (including heart attacks and stroke)
- A 52% lower risk of developing type 2 diabetes.
- A 54% lower risk of cognitive decline and dementia in the elderly
- A 39% lower all-cause mortality risk, when the diet is supplemented with nuts
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| Baked Salmon with Sweet Potatoes and Peppers |
Our mission it to help people live longer, healthier, happier lives by providing education, products and meal plans that are fun, easy to follow and based on the most up-to-date medical science.
The Modern Mediterranean Diet by Pangea Nutrition is easy to follow:
- Schedule convenient grocery delivery via Amazon Fresh
- Three nights per week, prepare dinner in just 30-40 minutes. Spend an extra 5 minutes to make the following day’s lunch.
- That’s all it takes to follow the Mediterranean diet as recommended by scientists, doctors and healthcare professionals around the world.
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| Poached Salmon with Cilantro Lime Quinoa |
PROGRAM FEATURES AND COST
- $150 for two people ($12.50 per meal). Considering that this cost includes three lunches, three dinners and snacks for two people, it can be less than what many are spending on takeout. The company offers occasional online discounts as well.
- Online Health calculator to learn how Pangea’s Modern Mediterranean Diet can help meet your specific health goals
(See bottom of the post for a nice discount code!)
Pangea Nutrition is headquartered in Boston, Massachusetts, Pangea Nutrition was founded by Dr. Christos Mantzoros and Dr. Jason Paruthi.
Christos Mantzoros, MD, DSc, PhD h.c. mult., is Professor of Medicine at Harvard Medical School and Boston University School of Medicine. He serves as the Director of the Human Nutrition Unit of the Division of Endocrinology Diabetes and Metabolism at Beth Israel Deaconess Medical Center and the Chief of Endocrinology, Diabetes and Metabolism at the Boston VA Healthcare System.
Dr. Jason Paruthi completed both is BA and MD at the accelerated program at Boston University School of Medicine. He completed his research and residency internship training at Harvard Medical School, and finished entrepreneurship courses at MIT Sloan School of Management. He has been working in evidence-based nutrition startup companies since 2013.
Find them online:
- Web site: www.pangeanutrition.com
- Twitter: @PangeaNutrition
- Facebook: PangeaNutrition
- Instagram: PangeaNutrtiion
- Pinterest: PangeaNutrition
- LinkedIn: PangeaNutrition
- E-Newsletter: Sign up on the home page at www.pangeanutrition.com to receive promotions and a chance to win a free week of meals
In honor of Mediterranean Diet Month, here are some additional recipes!
Greece: Chicken Thighs with Lemon Dressing and Lentil Salad
Serves 2
Cooking time: 30 minutes
Ingredients:
• 1 lb chicken thighs
• 1/4 cup lentils
• 1 red bell pepper
• 1 red onion
• 1 zuchini
• 4 tablespoons extra virgin olive oil
• 2 tsp honey
• 1 tablespoon lemon juice
• 1/4 cup flour
• 12 cherry tomatoes (1/2 pint)
• 1 oz sliced black olives
Directions:
1. Place 1/4 cup lentils in a small pot with 3/4 cup of water. Bring to a boil, and then reduce to simmer for 18-20 minutes. Then remove from heat and set aside.
2. Chop the zucchini, red onion and red bell pepper into small, bite sized pieces.
3. Heat 1 tablespoon extra virgin olive oil in a large pan on high heat. Add the chopped vegetables and toss for 1-2 minutes. Remove from heat and set aside.
4. For the vinaigrette: In a bowl, mix 2 tsp honey, 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
5. In a medium pan, heat 2 tablespoons of extra virgin olive oil on medium-high heat. Coat the chicken in flour, and shake to remove excess. Then cook in pan for 4-5 minutes on each side, or until golden brown. Then add half of the vinaigrette, and cook for approximately 6-8 minutes, until the chicken is cooked through.
6. Mix the lentils with cooked vegetables and 1 oz sliced black olives. Add remaining vinaigrette and mix well. Serve with cooked chicken. Enjoy!
Italy: Chicken Parmesan with Fresh Basil Tomato Sauce and Polenta
Serves 2
Total time: 40 minutes
Ingredients:
• 1lb chicken tenders
• 1 cup panko breadcrumbs
• 1 cup flour
• 2 eggs
• 6 tablespoons extra virgin olive oil
• 1/4 cup cornmeal
• 1/4 cup parmesan cheese
• 12 cherry tomatoes (1/2 pint)
• 2 tablespoons of fresh basil, chiffonade
Directions:
1. For the polenta: Bring small pot filled with 1 cup of water to boil. Slowly add 1/4 cup cornmeal while stirring, until mixed well. Reduce to a simmer and cook for 30 minutes while stirring occasionally (every 5 minutes).
2. Set up breading station with 3 shallow dishes: On dish 1: place 1/4 cup flour; on dish 2: whip 2 eggs; and on dish 3: spread 1/2 cup breadcrumbs. To bread the chicken: pat dry with a paper towel and coat each tender in flour, shaking to remove excess. Then dip in egg, making sure it covers completely, and then coat in breadcrumbs. Press down gently to adhere.
3. Heat 6 tablespoons of extra virgin olive oil in a large pan. Place the breaded chicken tenders in the pan and heat for 4-5 minutes on each side, or until golden brown.
4. Meanwhile, cut the basil into a chiffonade: stack the leaves and roll them, and then thinly slice.
5. After removing the chicken, add to the hot pan 12 cherry tomatoes and 2 tablespoons basil chiffonade. Toss for 1-2 minutes, until the tomato skins blister.
6. For the polenta: Now mix in 1/4 cup parmesan cheese. (Optional: add 1-2 tablespoons of water to reach desired thickness.)
7. Serve each plate with the chicken on a bed of polenta, topped with fresh basil tomato sauce. Enjoy!
Spain: Saffron Poached Cod with Pangea Patatas Bravas
Serves 2
Cooking time: 40 minutes
Ingredients:
• 2 cod fillets (5 oz each)
• 5 yukon gold potatoes
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, thinly sliced
• 1 can whole peeled tomatoes (14 oz), drained
• 1/4 cup water
• 1 tsp saffron threads
• 1 bay leaf
• 1/2 tsp crushed red pepper flakes
• 1/2 cup Greek yogurt
• 1 tsp paprika
• 1 garlic clove, minced
• 1 tsp sherry vinegar
Directions:
1. Preheat the oven to 400°F. Cut potatoes into bite sized pieces and toss with 2 tablespoons of extra virgin olive oil and 1/4 tsp of salt. Place in medium baking dish and into the oven for 35-40 minutes (Optional: stir every 5-10 minutes).
2. Drain can of whole peeled tomatoes, and place in a medium pot and lightly crush them. Add 1/4 cup water, 1 tsp saffron threads, 1 sliced garlic clove, 1 bay leaf and 1/2 tsp crushed red pepper flakes. Bring to a boil, and then reduce to a simmer. Then add cod fillets, and poach for 14-16 minutes. (Cooked cod will be opaque in color and flake easily.)
3. For the Pangea bravas sauce: mix together 1/2 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon water, 1 tsp paprika, 1 minced garlic clove and 1 tsp sherry vinegar. Serve drizzled on cooked potatoes alongside poached cod. Enjoy!
Serves 2
Cooking time: 30 minutes
Ingredients:
• 1 lb chicken thighs
• 1/4 cup lentils
• 1 red bell pepper
• 1 red onion
• 1 zuchini
• 4 tablespoons extra virgin olive oil
• 2 tsp honey
• 1 tablespoon lemon juice
• 1/4 cup flour
• 12 cherry tomatoes (1/2 pint)
• 1 oz sliced black olives
Directions:
1. Place 1/4 cup lentils in a small pot with 3/4 cup of water. Bring to a boil, and then reduce to simmer for 18-20 minutes. Then remove from heat and set aside.
2. Chop the zucchini, red onion and red bell pepper into small, bite sized pieces.
3. Heat 1 tablespoon extra virgin olive oil in a large pan on high heat. Add the chopped vegetables and toss for 1-2 minutes. Remove from heat and set aside.
4. For the vinaigrette: In a bowl, mix 2 tsp honey, 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
5. In a medium pan, heat 2 tablespoons of extra virgin olive oil on medium-high heat. Coat the chicken in flour, and shake to remove excess. Then cook in pan for 4-5 minutes on each side, or until golden brown. Then add half of the vinaigrette, and cook for approximately 6-8 minutes, until the chicken is cooked through.
6. Mix the lentils with cooked vegetables and 1 oz sliced black olives. Add remaining vinaigrette and mix well. Serve with cooked chicken. Enjoy!
Italy: Chicken Parmesan with Fresh Basil Tomato Sauce and Polenta
Serves 2
Total time: 40 minutes
Ingredients:
• 1lb chicken tenders
• 1 cup panko breadcrumbs
• 1 cup flour
• 2 eggs
• 6 tablespoons extra virgin olive oil
• 1/4 cup cornmeal
• 1/4 cup parmesan cheese
• 12 cherry tomatoes (1/2 pint)
• 2 tablespoons of fresh basil, chiffonade
Directions:
1. For the polenta: Bring small pot filled with 1 cup of water to boil. Slowly add 1/4 cup cornmeal while stirring, until mixed well. Reduce to a simmer and cook for 30 minutes while stirring occasionally (every 5 minutes).
2. Set up breading station with 3 shallow dishes: On dish 1: place 1/4 cup flour; on dish 2: whip 2 eggs; and on dish 3: spread 1/2 cup breadcrumbs. To bread the chicken: pat dry with a paper towel and coat each tender in flour, shaking to remove excess. Then dip in egg, making sure it covers completely, and then coat in breadcrumbs. Press down gently to adhere.
3. Heat 6 tablespoons of extra virgin olive oil in a large pan. Place the breaded chicken tenders in the pan and heat for 4-5 minutes on each side, or until golden brown.
4. Meanwhile, cut the basil into a chiffonade: stack the leaves and roll them, and then thinly slice.
5. After removing the chicken, add to the hot pan 12 cherry tomatoes and 2 tablespoons basil chiffonade. Toss for 1-2 minutes, until the tomato skins blister.
6. For the polenta: Now mix in 1/4 cup parmesan cheese. (Optional: add 1-2 tablespoons of water to reach desired thickness.)
7. Serve each plate with the chicken on a bed of polenta, topped with fresh basil tomato sauce. Enjoy!
Spain: Saffron Poached Cod with Pangea Patatas Bravas
Serves 2
Cooking time: 40 minutes
Ingredients:
• 2 cod fillets (5 oz each)
• 5 yukon gold potatoes
• 3 tablespoons extra virgin olive oil
• 1 garlic clove, thinly sliced
• 1 can whole peeled tomatoes (14 oz), drained
• 1/4 cup water
• 1 tsp saffron threads
• 1 bay leaf
• 1/2 tsp crushed red pepper flakes
• 1/2 cup Greek yogurt
• 1 tsp paprika
• 1 garlic clove, minced
• 1 tsp sherry vinegar
Directions:
1. Preheat the oven to 400°F. Cut potatoes into bite sized pieces and toss with 2 tablespoons of extra virgin olive oil and 1/4 tsp of salt. Place in medium baking dish and into the oven for 35-40 minutes (Optional: stir every 5-10 minutes).
2. Drain can of whole peeled tomatoes, and place in a medium pot and lightly crush them. Add 1/4 cup water, 1 tsp saffron threads, 1 sliced garlic clove, 1 bay leaf and 1/2 tsp crushed red pepper flakes. Bring to a boil, and then reduce to a simmer. Then add cod fillets, and poach for 14-16 minutes. (Cooked cod will be opaque in color and flake easily.)
3. For the Pangea bravas sauce: mix together 1/2 cup Greek yogurt, 1 tablespoon extra virgin olive oil, 1 tablespoon water, 1 tsp paprika, 1 minced garlic clove and 1 tsp sherry vinegar. Serve drizzled on cooked potatoes alongside poached cod. Enjoy!
******Here is the discount code I promised: When checking out with amazon fresh use the code MedMon17 to save 60%!!*******
Now for the fun part. One lucky Marsha's Spot reader will win a week trial of the Modern Mediterranean Diet by Pangea Nutrition! (You must have amazon fresh delivery available to you to enter and win)
Just enter using the rafflecopter form below.
a Rafflecopter giveaway
Disclosure: All information and images were sent to me for the purpose of this post and giveaway. I was not compensated in any other way.
Disclosure: All information and images were sent to me for the purpose of this post and giveaway. I was not compensated in any other way.
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