Chef Suzy Karadsheh shares her daily Mediterranean-style meals from Atlanta

Raised in the Egyptian port city of Port Said, Suzy Karadsheh spent her childhood visiting local markets and absorbing the region’s blend of Egyptian, Greek, Turkish and Italian cuisines. She later founded the recipe site The Mediterranean Dish and now resides in Atlanta, balancing motherhood with 45-minute meals that reflect Mediterranean diet principles. She describes the diet as joyful and non-restrictive, insisting on a half-hour prep limit for weeknight dishes.

A typical breakfast features pre-roasted sweet potatoes, fried eggs, cucumber, tomatoes and feta. Lunch is a simple grain bowl using quinoa, freekeh or farro with leftovers and hummus, while dinner often includes oven-baked lemon-garlic cod or marinated chicken served alongside a Greek salad and occasional tzatziki. She also notes that incorporating a variety of herbs and spices helps meet the recommended 30 different plant foods per one outlet for gut health.