How To Give Any + All Meals a Little Something Extra....

Here is a key in making a lifelong change to your nutritional habits. You will enjoy food if it tastes delicious, right? Well there are only a certain number of proteins in our world and a certain number of vegetables. But if we multiply that by the large variety of marinates, dressings and creations from spices and herbs… well we then have an abundance of options so we never get bored.

I suggest making all the below recipes, even if you don’t think you are going to like it… try it. Crowd in so much good you forget the ‘junk, processed foods of the past’

Double the recipes and keep in glass jars with tight lids.  Most marinates and dressings will stay good in the refrigerator for over one week.  You will use them for marinates, dressings, or just dipping veggies for a midday snack when you’re tired of nuts!

Charmoula Dressing


  • 1 TBS paprika
  • ½ TSP cayenne pepper
  • 6 cloves garlic, finely minced
  • ½ cup lemon juice
  • ¼ cup chopped flat leaf parsley, leaf only
  • ¼ cup chopped coriander, leaf only
  • ½ cup extra virgin olive oil
  • Sea salt and black pepper to taste


  • Thoroughly combine all ingredients in a glass jar, let sit for 15 minutes before serving.

Ginger Lime Dressing


  • ¼ cup lime juice
  • 3 tbsp. tamari
  • 2 TBS minced shallots
  • 2 TBS grated ginger
  • 2 TBS toasted sesame oil
  • 2 TBS extra virgin olive oil


  • In a small food processor blend all ingredients together.  I do mine in the bullet and double all sauces and marinades so I can ‘cook once, eat twice’.

Lemon Mustard Dressing


  • ¼ cup extra virgin olive oil
  • 2 TBS lemon juice
  • ½ TSP ground mustard powder
  • 2 TSP finely chopped garlic
  • ½ TSP grated lemon rind
  • 1 TSP fresh thyme or tarragon
  • Sea salt and black pepper to taste


  • Combine all ingredients in a jar, shaking them vigorously for 3-5 minutes.
  • Enjoy on a green salad or steamed, roasted vegetables.

Herb-ox Sauce


  • 1 lemon, juiced
  • ½ lime, juiced
  • ¼ cup chopped flat leaf parsley
  • 4 TSP basil, finely chopped
  • 4 TSP oregano, finely chopped
  • 4 TSP dill, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 medium green onion, finely chopped
  • 2 TBS extra virgin olive oil
  • Sea salt to taste


  • Shake all ingredients together in a glass jar or place in the blender for a puree.
  • Excellent on any protein, BBQ fish, baked chicken or grilled tofu.

Smooth Avocado Vinaigrette


  • 1 ripe avocado
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 2 TSP extra virgin olive oil
  • 1 small chilli, de-seeded
  • Sea salt and black pepper to taste


  • Puree all ingredients together in a blender or food processor until you achieve a creamy consistency, adding water a little at a time to thin as needed.
  • Variation – add 3-5 fresh basil leaves, 1 TSP dulse or kelp sprinkles or 2-3 green onions.


Healthy Guacamole

Want healthy skin?  You cannot go past an avocado.  Full of vitamin E which assists in the collagen and elastin in our skin.  Avocado contains significant amounts of heart healthy essential fatty acids, hormone stabilising fats, and nutrients that control cholesterol levels and promote mental acuity.


(Serves 4)

  • 2 ripe avocados, mashed
  • 4 spring onions, finely sliced
  • 1 large tomato, diced finely
  • 2 garlic cloves, crushed
  • ½ jalapeno chilli, finely chopped
  • 4 TBS lime juice
  • ¼ cup coriander, chopped
  • ½ TSP Celtic sea salt


  • Place all ingredients in a bowl and mash for chunky guac or place in a food processor and blend for a smoother option.


  • For ripening avocados place in a brown bag with a ripe banana overnight! And always keep the pip in the bowl until you are ready to serve this as it will keep it from going brown.
  • Go wild.  For variety in this guacamole, add Thai basil, mint or any additional herbs or spices you would like.


For more tasty recipes like this head over to A Healthy View of get your hands on The Healthy Hormone Diet Book! 

Michele Joined The Thinkergirls To Talk....Food Affecting Our Hormones
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