Hi Polly. G & I eat a lot of what would be classed as Mediterranean food. We mostly only use good quality extra virgin olive oil, sun-dried tomatoes, Balsamic vinegar, kalamata olives, Dolmades (stuffed vine leaves), lots of fish, avocadoes, lots of fresh vegetables & small amounts of lean protein, but also a little good hard cheese & a little salami. A regular lunch( 4 times a week) for us would comprise-
Some raw celery, raw carrot, hummus, 2 Dolmades, a small Roma tomato(sliced), some home-made pickled Zucchini, 6 small pieces of cheese, 2 sml slices hot salami, 3 pickled mussels, 2 or 3 Kalamata olives & about 8 small crackers. We dip the raw veg in the hummus. I LOVE this lunch!
I love avocadoes & often have some avocado & boiled egg or tuna on oat toast for breakfast. I add some home-made rhubarb chutney & a little fat-free mayo as well, but a teensy bit of olive oil would be nice instead of the mayo.
Our meals are mainly veg, with much smaller proportions of meat than most people eat. We eat a lot of grilled Atlantic salmon & buy a 5kg box of frozen for $90, which makes it affordable. We eat more venison than beef or lamb. G loves pork & I love lamb & we might have that once a fortnight maybe. There are so many things you can do, but I think cutting down on fatty meats is a biggie. We never deep fry anything, but do a lot of oven baking, using a baking tray covered with baking paper. G cuts up a whole heap of veg into varying sizes, depending on the length of time each needs cooking, spreads them out on the tray, drizzles olive oil over, adds salt & pepper, some fresh rosemary & French Thyme & bakes them in the oven. He sometimes cooks the fish on the same tray. The results are delicious. We had veg cooked that way last night with 1 &1/2 small venison meatballs. It was one of the nicest meals I have ever eaten.
If you can access an Italian grocer some time, stock up on some good quality produce. I think getting a good olive oil is the main thing.