Curry Maple Glaze


  • 1 tbsp curry powder (mild)
  • 1/3 cup organic maple syrup
  • 2 lemons, squeezed
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1 tsp sea salt


Using a fork,  mix all ingredients together into a bowl.  Cover your fish, meat or vegetables with the sauce into a bowl and place in the  refrigerator covered for approx 30 minutes. Cook as desired – best in the oven.




Lemon Oregano Roasted Potatoes

There is something I love about the taste of lemon in food. Especially when it’s combined with garlic and herbs. If you’re looking for a quick and healthy side dish, whether it’s during the week or on the weekend, these potatoes are perfect! The potatoes will take approx 45 minutes in the oven covered.  Enjoy!


  • 6 medium size potatoes, diced into 3/4″–1″ pieces (with skins)
  • 2 lemons, juiced
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 1 tbsp dried oregano
  • 1 tsp sea salt


  1. Preheat oven to 350 degrees F. Wash potatoes with scrub brush and cut them  into quarters
  2. Place potatoes in a medium size bowl with lemon, olive oil,  garlic, oregano and sea salt. Mix thoroughly until potatoes are covered with oil and herbs
  3. Place the potatoes in a shallow baking dish and cook for 45 minutes or until potatoes are tender. When 20 minutes passes, toss the potatoes using a spoon (this will keep them moist)
  4. Remove from oven and serve!

Yield: 2-4

Garlic Lemon Marinade

Looking for a marinade for meat or fish? This works so well. It’s quick and healthy. You could even use this as a salad dressing. ather than using lemon you could subsitute for apple cider vinegar.


  • 2 lemons, juiced
  • 2- 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 2 tbsp ground stone mustard
  • 1 tsp dried thyme
  • pinch sea salt


Combine all ingredients in a bowl and mix.

Lemon Garlic Quinoa Pasta


  • 1 pound dried quinoa penne
  • Approx 6 medium size brussel sprouts, cut into quarters
  • 1 zucchini, cut into half’s
  • 1 small onion, chopped
  • 3 large garlic cloves, minced
  • 2 large lemons, juiced and grated
  • 1/2 cup olive oil
  • 1 tbsp coconut oil
  • 2 tbsp fresh parsley, chopped for garnish
  • 1/2 cup of grated romano parmesan
  • fresh red chili flakes to taste
  • sea salt


  1. Bring a large pot of  salted water to a boil over high heat. Once boiled, add the pasta and cook for approx 15 minutes –
    Look for a soft but firm bite to the pasta
  2. While the pasta is cooking, put a large skillet over medium-high heat and add coconut oil. Add onions and cook until they’re translucent, about 2 minutes
  3. Reduce  heat to medium-low.  Add brussel sprouts and zucchini, season with salt ( cook for approx 10- 12 minutes)
  4. While the vegetables are cooking (do not over cook, you don’t want mushy vegetables), grate the lemons into a small bowl. Juice the lemons, add to zest with minced garlic and 1/2 cup of olive oil. Mix together and set aside until the vegetables and pasta are cooked
  5. Mix the lemon sauce into the pasta with vegetables and freshly chopped parsley with red chili flakes. Top each pasta dish with Romano cheese and serve. Enjoy!

Yield: 4

Garlic Lemon Chicken with Pepper Quinoa and Asparagus



  • 2 boneless, skinless chicken breasts (preferably organic or grain feed)
  • 2 lemons juiced
  • 3 garlic cloves, minced
  • 1/4 cup of olive oil
  • 1 tbsp of finely chopped ginger
  • 1 tbsp of spelt flour
  • 1/3 cup of water
  • sea salt
  • ground pepper


  • 1/2 cup of quinoa
  • 1 -1/2 cup of vegetable broth
  • 1 large chopped red pepper
  • 1 large chopped green pepper
  • 1 medium onion
  • 1 tsp of garlic powder
  • sea salt to taste
  • ground pepper


  • 1 bunch of Asparagus
  • sea salt
  • ground pepper


  1. Soak Quinoa in bowl of cold water for 15 minutes. Cut chicken into 1 inch thick slices, set aside while mixing lemon, olive oil, garlic & ginger
  2. Add chicken to sauce and let marinade for 15-20 minutes, while you prepare quinoa. Strain the quinoa from the water
  3. Boil vegetable broth and sea salt. Add quinoa and cook on medium heat for 5 minutes then turn heat down to low and cook until fluffy
  4. Satay peppers and onion for 5 minutes or until slightly cooked. Add garlic powder, sea salt and ground pepper to the peppers and onion, cook until fragrant
  5. Add cooked quinoa to peppers and a tbsp of olive oil. Add additional salt to taste. Set aside covered on low heat 
  6. Satay chicken until cooked and slightly browned, 15 minutes on each side of chicken piece. Mix into a cup, the flour and water. Add mixture to the cooked chicken. Cook for another 5 minutes or until the sauce thickens
  7. Wash then cut asparagus into half-inch slices. Satay asparagus in 2 tbsp of olive oil, sea salt and ground pepper to taste. Cook until slightly crunchy
  8. Serve with Chicken and quinoa

Yield: 2-4 people