In 2023, US News & World Report once again gathered a panel of leading medicine and nutrition experts to evaluate diet approaches based on “nutritional completeness, health risks and benefits, long-term sustainability, and evidence-based effectiveness.”

The reviewers evaluated a wide range of diets, including Flexitarian, Keto, Zone, TLC, Vegan, Ornish, Noom, etc. This excellent report provides do’s and don’ts for each diet, along with the panel’s review, meal plans, food lists, and tips. A wealth of useful information.

The Mediterranean Diet was again named as No. 1 Best Diet Overall. Importantly, the MIND Diet a Flourish with Food focus, was closely behind.

I recently became aware of the Eat ⎸but better e-newsletter, a module in CNN’s free Life ⎸but better series.

Eat ⎸but better is an 8-part series that focuses on the Mediterranean manner of eating. The first newsletter, featuring breakfast, includes a creative way to flavor up plain protein-rich Greek yogurt.

If not inclined to sign up for this e-newsletter, here’s the recipe for its Greek yogurt breakfast.

Whipped Greek Yogurt with Cardamon, Date and Pistachios

2 servings

¼ tsp ground cardamon

1 tsp vanilla extract

1 ½ tsp pure maple syrup

1 cup plain whole-milk Greek yogurt

2 small Medjool dates, finely chopped

1 tbsp raw pistachios, finely chopped

⅛ tsp finely grated orange zest

In a medium bowl, add the cardamon, vanilla, and maple syrup. Next, add yogurt. Using a whisk, mix yogurt until whipped to a thick, smooth consistency, about 30 seconds.

Divide the yogurt between two bowls, and top each with half of the dates. Sprinkle each serving with half of the pistachios and orange zest.

If desired, drizzle with maple syrup to adjust sweetness to taste and serve with fresh fruit on the side. 

Note: Lower-fat Greek yogurt and another dried fruit can be substituted. Think figs, cranberries, raisins, or apricots.

About Mary Lynne Hixson, MA, RD:

Mary Lynne, a registered dietitian, helps others enhance their health through the advocacy of nutrient-rich food choices and safe food-handling practices. Her expertise also includes counseling patients who have Type 2 diabetes and advising those who are in medically managed weight loss programs. After her 35+ year career, she retired and became involved with the launch of Harvest of Hope Pantry in 2012 as a Board of Directors member. Mary Lynne is a weekly volunteer with Cultivate’s Carry-Out Caravan program, shopping and delivering groceries to seniors in the Boulder area, and also a frequent volunteer with Harvest of Hope.