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DRESSING RECIPES

Desserts

Dressings

Salads / Appetizers

Beverages

Soups

Vegetables

Seafood

Beef

Chicken

Strawberry Vinaigrette

Instructions

• Strawberries

• 1 tablespoon apple cider

    vinegar

• 1 tablespoon lemon juice

• Stevia to taste

• Dash of salt

• Dash of cayenne (optional)

• Fresh ground black pepper

    to taste

• Stevia to taste

Combine all ingredients in food processor.

Puree until smooth.

Pour over fresh arugula or green salad.

Garnish with sliced strawberries and freshly ground black pepper.

Makes 1 serving (1 fruit)

Savory Dill Dressing/Marinade

Instructions

• Fresh dill minced

• 2 tablespoons lemon juice

• 2 tablespoons apple cider

    vinegar

• 2 tablespoon chicken or

    vegetable broth

• ½ teaspoon Old Bay

    seasoning mix

• Salt and pepper to taste

Combine ingredients, allow the flavors to marinate for 30 minutes or more and serve as a marinade for fish or a dressing for vegetables or salad.

For use as a marinade, double or triple the recipe as needed.

Makes 1 serving

Orange Tarragon Marinade

Instructions

• ¼ cup chicken or vegetable

    broth

• 2 tablespoons apple cider

    vinegar (tarragon vinegar

    infusion)

• ½ orange juiced

• 1 clove of garlic crushed

    and minced

• 1 teaspoon fresh tarragon

    chopped

• ¼ teaspoon onion powder

• Salt and pepper to taste

Combine liquid ingredients with spices and cook on low heat for 3 minutes.

Remove from heat and cool.

Marinate chicken or fish for 20 minutes or more.

Cook chicken or fish in remaining marinade.

Deglaze the pan periodically with a little water.

Save the sauce and add apple cider vinegar to make additional dressing for a salad.

Serve over a mixed green salad or with other vegetable.

Makes 1 serving (1 fruit)

Tarragon Vinegar

Instructions

• ¼ cup apple cider vinegar

• Fresh tarragon

Combine vinegar with fresh tarragon in a lidded jar.

Crush or roll the tarragon slightly to release the flavor.

Allow flavors to infuse into the vinegar overnight or up to a week.

Use as a marinade for fish or as the basefor a dressing. Add salt and pepper to taste.

Makes multiple servings

Citrus Ginger Dressing/Marinade

Instructions

• 1 tablespoon lemon juice

• 2 tablespoons orange juice

• 1 teaspoon apple cider

    vinegar

• 1 tablespoon Bragg’s liquid

    aminos

• Ginger fresh or ground to

    taste

• Salt and fresh black pepper

    to taste

• Stevia to taste

Combine spices with liquid ingredients.

Enjoy over salad or double the recipe for use as a marinade.

Warm slightly to enhance the flavors.

Makes 1-2 serving (1 fruit) Serve with additional orange slices to complete a fruit serving.

Teriyaki Sauce

Instructions

• ½ cup beef or chicken broth

• ¼ cup Bragg’s liquid aminos

• 2 tablespoons apple cider

    vinegar

• Orange juice (Juice from 3

    segments)

• ¼ cup lemon juice

• 1 tablespoon finely minced

    onion

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon powdered

    ginger or grated fresh

    ginger

• 1 clove finely minced garlic

• Lemon and/or orange zest

    to taste

• Stevia to taste

Combine all ingredients in a small saucepan and bring to a boil.

Reduce heat and simmer for 20 minutes or until liquid is reduced.

The longer you simmer the richer the flavors.

As the liquid reduces, deglaze the pan with a little water or broth to intensify the flavors.

Enjoy as a glaze or sauce with chicken or beef.

Makes 1-2 servings (1 fruit)

Horseradish Marinade/Dipping Sauce

Instructions

• ¼ cup beef broth

• 1 teaspoon of horseradish

    or to taste

• ½ teaspoon garlic powder

• ¼ teaspoon paprika

Whisk the ingredients together and heat the sauce in a small saucepan.

Pour into dipping bowl or use as a sauce or marinade and enjoy with beef dishes.

Makes 1-2 servings

Ketchup

Instructions

• 3 ounces tomato paste

• 3 tablespoons apple cider

    vinegar

• 1 tablespoon lemon juice

• ¼ teaspoon celery salt

• ½ teaspoon paprika

• ¼ teaspoon mustard

    powder

• Pinch of nutmeg and clove

• Pinch of black pepper

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder

• Stevia or to taste

Dissolve spices in vinegar and lemon juice.

Add tomato paste and mix thoroughly.

Add additional lemon juice, vinegar or a little water until desired consistency is reached.

Makes 2 or more servings (1 vegetable)

 

Marinara Sauce

Instructions

• 4 large tomatoes or as

    many as you want if you

    wish to increase the recipe

• 1 cup chicken or vegetable

    broth

• 1 6 ounce can tomato paste

• 1 tablespoon dried basil or

    fresh rolled and chopped

• basil to taste

• 2 tablespoons minced onion

• 2 cloves of garlic crushed

    and minced

• 1 teaspoon dried oregano

• Salt and pepper to taste

• Cayenne pepper to taste

• Pinch of marjoram

Chop tomatoes or puree in a food processor for a smoother texture, add spices and heat in a saucepan.

Allow to slow cook for 30 minutes to an hour.

Allow the liquid to reduce or add additional water to achieve desired consistency.

Makes 2 or more servings (1 vegetable)

 

Tomato Picante Dressing

Instructions

• 1 medium tomato chopped

• 1 8 ounce can tomato sauce

• 1 clove garlic crushed and

    chopped

• 1 teaspoon mustard powder

• 2 tablespoons lemon juice

• ½ teaspoon ground cumin

• ½ teaspoon chili powder

• Pinch cayenne pepper

• Salt and black pepper to

    taste

• Apple cider vinegar to taste

Put tomato and garlic into food processor and puree.

Add mustard, lemon juice, cumin, chili powder, cayenne, and salt and tomato sauce.

Blend until smooth.

Transfer to a jar and refrigerate.

Stir before using.

Makes 2-4 servings (1 vegetable)

Homemade Mustard

Instructions

• 2 tablespoons ground

    mustard powder

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• ½ teaspoon ground ginger

• ½ teaspoon grated

• horseradish (optional)

• ½ cup apple cider vinegar

• ¼ cup water

• 1 tablespoon lemon juice

• Stevia to taste

Mix ingredients together thoroughly, heat in a saucepan for 2-3 minutes.

Pack warm mustard into a jar and top with lemon juice.

Mustard will last up to two weeks in the refrigerator.

Add water as needed for consistency.

Makes 1-2 servings

Grapefruit Vinaigrette

Instructions

• Juice of 3 segments of

    grapefruit

• 1 tablespoon lemon juice

• 1 teaspoon apple cider

    vinegar (optional)

• Stevia to taste

Combine juices and vinegar together.

Add stevia to taste.

Pour over mixed green salad and top with remaining grapefruit segments.

Use as a marinade for fish, shrimp or chicken.

Add salt and fresh ground pepper.

Makes 1-2 servings (1 fruit)

Tomato Basil Vinaigrette

Instructions

• 3 tablespoons tomato paste

• 3 tablespoons apple cider

    vinegar

• 2 tablespoons lemon juice

• ¼ cup water, chicken or

    vegetable broth

• 1 tablespoon minced onion

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon dried basil or

    fresh rolled and sliced basil

    leaves to taste

• 1/8 teaspoon oregano

• Cayenne pepper to taste

• Stevia to taste

Combine ingredients in a small saucepan and heat slightly to a boil.

Adjust liquid to desired consistency by adding a little more water or broth.

Remove from heat and chill.

Enjoy over salad with fresh ground black pepper.

Makes 2-3 servings (1 vegetable)

Italian Vinaigrette

Instructions

• ½ cup chicken or vegetable

    broth

• 2 tablespoon apple cider

    vinegar

• 2 tablespoons lemon juice

• 1 teaspoon organic Italian

    herb spice blend

• 2 tablespoons finely minced

    onion

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

Combine ingredients in small saucepan.

Simmer on low heat for 5 minutes to combine flavors.

Remove from heat, chill, and serve as a dressing or use as a marinade.

Makes 2 or more servings

 

Phase 3 modifications: Add olive oil or omit the lemon juice and stir in sour cream or mayonnaise to make creamy Italian dressing. 

Hot Cajun Dressing/Dipping Sauce

Instructions

• 3 tablespoons apple cider

    vinegar

• 1 tablespoon lemon juice

• Dash of garlic powder

• Dash of onion powder

• Cayenne pepper to taste

• Salt and black pepper to

    taste

• ¼ teaspoon Old Bay

    seasoning mix (optional)

• Stevia (optional)

Combine ingredients in small bowl and pour over salad.

You can also serve this as a dipping sauce or marinade for vegetables or fish.

Makes 1-2 servings

Salsa

Instructions

• 1 cup fresh chopped tomato

• 3 tablespoons lemon juice

• 1 tablespoon apple cider

    vinegar (optional)

• 2 cloves garlic crushed and

    minced

• 2 tablespoons finely

    chopped onion

• ¼ teaspoon chili powder

• ¼ teaspoon fresh or dried

    oregano

• Cayenne pepper to taste

• Fresh chopped cilantro

• Salt and pepper to taste

Puree ingredients in food processor for smooth salsa or chop ingredients by hand for chunkier salsa.

Add spices and chill in the refrigerator for 10 minutes or more to allow flavors to blend.

Makes 1-2 serving (1 vegetable)

 

Phase 3 modifications: Add chopped jalapeno or chipotle peppers. Mix with avocado to make guacamole. Serve salsa over a block of cream cheese as a dip for vegetables. 

Barbeque Sauce

Instructions

• 3 ounces tomato paste

• ¼ cup apple cider vinegar

• 3 tablespoons lemon juice

• 1 tablespoon hot sauce

• 1 tablespoon minced onion

• 3 cloves garlic crushed and

    minced

• ¼ teaspoon chili powder

• Liquid smoke hickory

    flavoring to taste

• ½ teaspoon Worcestershire

    sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 teaspoon chopped parsley

• Stevia to taste (Try a touch

    of dark chocolate liquid

    stevia for added flavor)

• Cayenne pepper to taste

• Salt and pepper to taste

• Water as needed to achieve

    desired consistency

In a small saucepan, combine all ingredients.

Mix well and bring to a boil.

Reduce heat and simmer for at least 5 minutes adding a little water to achieve desired consistency and to make sure it doesn’t burn.

Use as a barbeque sauce for chicken or beef.

Makes 1-2 servings (1 vegetable)

Marinated Apple Relish

Instructions

• 1 apple finely minced

• 1 stalk of celery minced

    (optional)

• 2 tablespoons apple cider

    vinegar

• 2 tablespoons lemon juice

• 1 teaspoon minced red

    onion

• Dash of Worcestershire

    sauce

• Salt and pepper to taste

• Stevia to taste

Mix apples and celery together.

Dissolve spices into liquid ingredients and pour over the apple mixture.

Mix well and allow ingredients to marinate for 30 minutes or longer to allow flavors to blend.

Makes 1 serving (1 fruit, 1 vegetable)

Sweet Wasabi Dipping Sauce/Marinade

Instructions

• ¼ teaspoon wasabi powder

    or to taste (Japanese

    horseradish)

• 2 or more tablespoons

    Bragg’s liquid aminos

• 1 tablespoon lemon juice

• Stevia to taste

Mix wasabi into Bragg’s and add lemon juice and stevia to taste.

Makes 1 serving

Sweet Orange Dressing

Instructions

• Juice of 3 orange juice

    segments

• 2 tablespoons lemon juice

• 1 teaspoon apple cider

    vinegar (optional)

• ¼ teaspoon ginger powder

• Pinch of turmeric

• Pinch of orange zest

• Stevia to taste

Dissolve spices and stevia in juice mixture.

Heat the dressing slightly in a saucepan then chill until ready to use.

You may double the recipe for a marinade.

Serve with remaining orange slices.

Makes 1 serving (1 fruit)

French Dressing

Instructions

• ¼ cup beef broth

• 2 tablespoons apple cider

    vinegar

• 2 tablespoons lemon juice

• 1 clove garlic crushed and

    minced

• ¼ teaspoon horseradish or

    to taste

• ½ teaspoon paprika

• 1/8 teaspoon mustard

    powder

• Cayenne pepper to taste

• Stevia to taste

Dissolve spices in broth, vinegar and lemon juice.

Mix well and heat slightly in small saucepan.

Chill and serve over mixed greens or vegetables.

Makes 2 servings

Sweet and Spicy Mustard Dressing

Instructions

• 2 tablespoons homemade

    mustard recipe

• 2 tablespoons apple cider

    vinegar

• 2 tablespoons lemon juice

• 1 tablespoon Bragg’s liquid

    aminos

• Pinch of turmeric

• 1 clove garlic finely minced

• 1 tablespoon minced onion

• Stevia to taste

• Water to desired

    consistency

Dissolve spices in liquid ingredients.

Mix thoroughly and heat slightly in a saucepan.

Add a little water or extra vinegar to create desired consistency.

Makes 1-2 servings

Lemon Pepper Marinade

Instructions

• 4 tablespoons lemon juice

• 3 tablespoons chicken or

    vegetable broth

• Salt and black pepper to

    taste

• Stevia to taste (optional)

Mix ingredients together.

Marinate protein for 20 or more minutes.

Makes 1-2 servings

Spicy Orange Sauce

Instructions

• ½ orange rolled and slightly

    juiced with rind

• ½ lemon slightly juiced and

    with rind

• ½ cup water

• 1 tablespoon minced green

    onion

• 1 clove crushed garlic

• ¼ teaspoon ginger powder

• ¼ teaspoon garlic powder

• Pinch of orange and lemon

    zest

• Pinch of cayenne pepper

• Stevia to taste

In a small saucepan add slightly juiced orange with rind and ½ lemon with rind to water.

Bring to a boil, reduce heat and simmer adding water as needed.

Simmer until the pulp comes out of the rinds.

Scrape out the pulp and discard the rinds.

Continue stirring and reducing down the liquid by half until desired consistency is reached.

Add onion, stevia and spices.

Add chicken, white fish or beef and sauté or pour spicy orange sauce over desired cooked protein.

Serve with remaining orange slices for garnish.

Makes 1-2 servings (1 fruit)

Tarragon and Garlic Marinade

Instructions

• 2-3 sprigs of fresh tarragon

• ½ cup of apple cider vinegar

• 2 tablespoons lemon juice

• 2 cloves of garlic crushed

    and minced

• 1 tablespoon diced onion

• 1 teaspoon salt

• Fresh ground black pepper

Pour vinegar and lemon juice into a lidded jar.

Add sprigs of tarragon, garlic, onion, and spices.

Marinate overnight or up to a week.

Enjoy with fish, chicken, or as a marinade or dressing.

 
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