7 Mediterranean Diet Recipes for Psoriasis

In a large bowl, whisk together oil, juice of 1 lemon, garlic, red pepper, salt, and pepper. Add salmon and toss until well coated. Cover and place in fridge for 30 minutes to marinate.

Preheat grill to medium-high. Evenly divide salmon and lemon slices among six skewers. Lightly brush each skewer with remaining marinade just before grilling.

Grill until lemon is lightly charred and salmon reaches internal temperature of 165 degrees F, about 5 to 6 minutes per side. Alternatively, bake skewers in the oven at 450 degrees for 10 to 11 minutes, rotating halfway through.

Place chicken tenders and kefir in a resealable gallon-sized plastic storage bag. Close bag and mix with your hands until chicken is evenly coated by kefir. Place in fridge for at least 30 minutes or up to overnight.

Preheat air fryer to 375 degrees F.

In a food processor, place 1¼ cups oats and process until they achieve a flour-like consistency, about 2 minutes. Stir in remaining ½ cup oats, Italian seasoning, and salt. Transfer mixture to a deep bowl or large plate.

Remove chicken tenders from bag, drain, and discard remaining marinade. Toss chicken tenders in breadcrumbs until well coated.

Working in batches if needed, cook chicken on one side for 8 to10 minutes, flip, and cook another 3 to 4 minutes, until they reach an internal temperature of 165 degrees F and are golden brown and crispy.

Alternatively: Preheat oven to 375 degrees F and line a baking sheet with foil. Bake chicken tenders for about 12 to 15 minutes, until golden brown and reaches internal temperature of 165 degrees F. Flip halfway through.

Evenly divide ingredients between 2 quart-sized Mason jars with chickpeas at the bottom (in the dressing of your choice, if desired) and microgreens at the top. Store in the refrigerator until ready to serve. Shake just before serving and pour into a bowl or enjoy right out of the jar!

Evenly divide lettuce, cherries, almonds, and goat cheese among 4 serving bowls.

In a small bowl, whisk together vinegar, olive oil, maple syrup, salt, and pepper. Drizzle over salads just before serving.

In a large pot, over medium heat, add olive oil, onion, celery, and carrot. Saute until veggies are slightly tender, about 10 minutes.

Stir in garlic, salt, and pepper, cook for 30 seconds.

Add chicken breast, chicken broth, and rice. Cover pot with lid and bring to a boil. Once boiling, reduce heat to a simmer and cook until chicken falls apart, about 18 to 20 minutes.

Carefully remove chicken breast and place on a clean cutting board. Shred chicken with 2 forks or a knife and return to pot.

In a small bowl, whisk together lemon juice, eggs, and lemon zest. Slowly whisk 1 ladle of hot soup into the lemon-egg mixture. Once well mixed, pour lemon-egg mixture back in the pot. Simmer for another 15 to 17 minutes, until soup is slightly thickened and rice is fully cooked.

Garnish with additional lemon slices and fresh dill, if desired.

Place all ingredients in a blender and blend until smooth, about 1 to 2 minutes.

In a blender, add mango, pineapple juice, lemon balm, and ice. Blend until smooth, about 1 to 2 minutes.