🌊 Mediterranean Coastal Kitchen

Bright, Clean, and
Sun-Kissed

Mediterranean cooking is born from the sea, the sun, and the soil. Roasted, grilled, and slow-braised with real fats and ancient spices — these are recipes built for long summer evenings and tables shared with people you love.

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From the Mediterranean Coast

Sun-Kissed Recipes
Without Vegetable Oil

Six authentic Mediterranean recipes — all made with real fats like olive oil, butter, and ghee. No seed oils, no shortcuts.

Baked Branzino
35 min
Seafood · Main

Baked Branzino with Lemon, Olives & Fresh Herbs

Whole sea bass baked with lemon slices, green olives, rosemary, and thyme, drizzled generously with extra virgin olive oil. Clean, bright, and impossibly simple.

⏱ 35 min👥 Serves 2

Ingredients

  • 2 whole branzino (sea bass), cleaned and scaled
  • 1 lemon, thinly sliced
  • 1/2 cup green olives, pitted
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 4 garlic cloves, smashed
  • 3 tbsp extra virgin olive oil
  • Sea salt and freshly cracked black pepper
  • Extra lemon wedges to serve

Instructions

  1. Preheat oven to 425°F (220°C). Score the fish with 3 diagonal cuts on each side. Season the cavity and exterior generously with salt and pepper.
  2. Stuff each fish with lemon slices, rosemary, thyme, and garlic. Arrange olives around the fish in a baking dish.
  3. Drizzle olive oil over the fish and olives. Roast 25–28 min until the skin is golden and the flesh flakes easily. Serve with lemon wedges.
Greek Lemon Chicken
1 hr
Poultry · Main

Greek Lemon Chicken (Kotopoulo Lemonato)

Bone-in chicken thighs roasted in a bright bath of fresh lemon juice, avocado oil, garlic, and dried oregano until golden and cooked through. The simplest Greek classic done right.

⏱ 1 hr👥 Serves 4

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • Juice of 2 large lemons
  • 3 tbsp avocado oil
  • 6 garlic cloves, minced
  • 2 tsp dried Greek oregano
  • 1 tsp sweet paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • Fresh parsley to serve

Instructions

  1. Combine lemon juice, avocado oil, garlic, oregano, paprika, salt, and pepper. Add chicken, coat well, and marinate 30 min (or overnight).
  2. Preheat oven to 400°F (200°C). Arrange chicken skin-side up in a roasting pan with the marinade.
  3. Roast 45–50 min, basting once halfway, until skin is golden and internal temperature reaches 165°F. Rest 5 min and top with fresh parsley.
Moroccan Lamb Tagine
2 hr
Lamb · Slow-Cooked

Moroccan Lamb Tagine with Apricots & Almonds

Shoulder of lamb slow-braised in ras el hanout, saffron, and cinnamon with plump dried apricots and toasted almonds. Rich, fragrant, and deeply comforting.

⏱ 2 hr👥 Serves 6

Ingredients

  • 2.5 lb lamb shoulder, cut into 2-inch chunks
  • 2 tbsp ghee or clarified butter
  • 2 onions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tsp ras el hanout
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • Pinch of saffron threads
  • 1 cup dried apricots
  • 1/2 cup blanched almonds (toasted)
  • 2 cups lamb or chicken stock
  • Salt and pepper
  • Fresh cilantro to serve

Instructions

  1. Heat ghee in a heavy pot. Brown lamb in batches over high heat; set aside. In the same pot, cook onions and garlic until golden, 10 min.
  2. Return lamb. Add all spices, stir 1 min. Add stock and bring to a boil. Cover and simmer on low 1 hr 30 min.
  3. Add apricots; simmer uncovered 15 min until sauce thickens. Top with toasted almonds and fresh cilantro. Serve with couscous or flatbread.
Shakshuka
30 min
Eggs · Vegetarian

Shakshuka with Feta & Fresh Herbs

Eggs poached directly in a spiced tomato and pepper sauce with cumin, smoked paprika, and fresh chili, finished with crumbled feta and torn herbs. The perfect one-pan meal.

⏱ 30 min👥 Serves 4

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tsp cumin seeds
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp chili flakes (or fresh chili)
  • 1 can (28 oz) crushed tomatoes
  • 6 large eggs
  • 100g feta cheese, crumbled
  • Fresh parsley and dill to finish
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a wide skillet. Cook onion and pepper over medium heat until softened, 8 min. Add garlic and all spices; stir 1 min until fragrant.
  2. Pour in crushed tomatoes; season with salt and pepper. Simmer 10 min until sauce thickens slightly.
  3. Make 6 wells in the sauce; crack an egg into each. Cover and cook 6–8 min for runny yolks (longer for set). Top with feta, parsley, and dill. Serve with warm pita or crusty bread.
Grilled Halloumi Salad
20 min
Salads · Vegetarian

Grilled Halloumi & Roasted Pepper Salad

Golden-seared halloumi slices over a bed of peppery arugula, roasted red peppers, cucumber, and pomegranate seeds — dressed in nothing but good olive oil and lemon.

⏱ 20 min👥 Serves 2

Ingredients

  • 250g halloumi, sliced 1/2 inch thick
  • 2 roasted red peppers (jarred or fresh), sliced
  • 2 cups baby arugula
  • 1 small cucumber, sliced
  • 1/4 cup pomegranate seeds
  • 2 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • Fresh mint leaves
  • Flaky sea salt and black pepper

Instructions

  1. Pat halloumi slices dry. Heat a dry (no oil) grill pan or skillet over high heat. Sear halloumi 2 min per side until deep golden grill marks form.
  2. Arrange arugula, roasted peppers, and cucumber on a platter. Place hot halloumi on top.
  3. Scatter pomegranate seeds and mint. Drizzle with olive oil and lemon juice. Season with flaky salt and cracked pepper. Serve immediately.
Tabbouleh with Roasted Cauliflower
25 min
Grains · Vegan

Tabbouleh with Roasted Cauliflower

The herb-forward Lebanese bulgur salad elevated with crispy olive-oil-roasted cauliflower florets. Parsley, mint, tomato, lemon — impossibly fresh, entirely oil-seed-free.

⏱ 25 min👥 Serves 4

Ingredients

  • 1 small cauliflower, broken into small florets
  • 3 tbsp extra virgin olive oil (divided)
  • 1 cup fine bulgur wheat
  • 2 cups boiling water
  • 2 large bunches flat-leaf parsley (finely chopped)
  • 1 bunch fresh mint (finely chopped)
  • 3 ripe tomatoes, finely diced
  • 4 spring onions, thinly sliced
  • Juice of 2 lemons
  • Salt and black pepper

Instructions

  1. Preheat oven to 425°F (220°C). Toss cauliflower with 2 tbsp olive oil, salt, pepper; roast 18–20 min until golden and charred at edges.
  2. Meanwhile, pour boiling water over bulgur; cover and steep 15 min. Drain any excess water and fluff with a fork. Cool.
  3. Combine bulgur, parsley, mint, tomatoes, and spring onions. Dress with lemon juice and 1 tbsp olive oil; season to taste. Top with roasted cauliflower. Serve at room temperature.
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Support Your Wellness Journey

ShapeON — a 100% natural formula to support metabolism, appetite control, and overall wellness. Backed by a 60-day satisfaction guarantee.

STARTER
ShapeON 2 Bottles

2 Bottles

$79.98 / bottle
$358 $159.96
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STANDARD
SAVE $327.06
ShapeON 3 Bottles

3 Bottles

$69.98 / bottle
$537 $209.94
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ShapeON 6 Bottles

6 Bottles

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Natural GMP Certified Non-GMO Made in USA
60-Day Money Back Guarantee

60-Day Money Back Guarantee

We stand behind ShapeON with a full 60-day satisfaction guarantee. If you're not completely happy, contact us for a full refund — no questions asked.