BBQ Sauce


  • 1 1/2 cup organic ketchup
  • 1/4 cup prepared yellow mustard
  • 1/4 cup organic honey
  • Tsp of organic sea salt


  • Combine all ingredients in a medium bowl

Sardine Salad Dressing


  • 2 cans of wild sardines – low mercury
  • 1/4 cup dried organic tomatoes
  • 1/4 cup organic olive oil
  • 2 Tbsp organic lemon juice
  • 2 tsp chopped fresh organic oregano
  • 1 tsp chopped organic fresh basil
  • 1 tsp chopped organic fresh thyme
  • sea salt
  • organic pepper


  • Put your herbs, oil, and dried tomatoes in a bowl and allow it to soak until the tomatoes are softened.
  • Put sardines (including about half of the water they are canned in) and the tomato mixture in your food processor or blender and blend.
  • Taste for salt, pepper, lemon juice and liquid balance as needed.

Chicken & Broccoli Stir-Fry


  • 1/3 cup organic orange juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon Szechuan sauce
  • 2 teaspoon sugar
  • 1 tablespoon organic olive oil
  • 1 pound boneless organic chicken breast, cut into 1 1/2 inch cubes
  • 2 cups organic broccoli florets
  • 2 cups of organic snow peas
  • 2 cups organic shredded cabbage
  • 2 cups of cooked organic brown rice
  • 1 tablespoon of organic lime juice


In a small bowl,  orange juice, soy sauce, and Szechuan sauce. Set aside.

2. Heat oil in a wok and add chicken. Sauté for 5-7 minutes.

3. Add cabbage, broccoli, snow peas and sauce mixture. Cook for 5 – 7 minutes.

4. Remove stir fry from wok and serve over brown rice.

Lemon and Herb Risotto Cake

  • 1 small organic leek, thinly sliced
  • 2 1/2 cups fat free, organic chicken stock
  • 1 cup Arborio rice
  • 2 tbsp. fresh chopped organic chives
  • 2 tbsp. freshly chopped organic parsley
  • 3/4 cup reduced fat organic mozzarella cheese
  • Finely grated rind of 1 organic lemon
  • Sea salt and freshly ground black pepper
  • Organic Parsley, for garnish


  • Preheat the oven to 400 degrees.
  • Oil the bottom and sides of an 8″ springform pan.
  • Cook the leek in a large pan with 3 tbsp. of the chicken stock, stirring over medium heat, to soften. Add the rice and remaining broth.
  • Bring to a boil. Cover the pan and reduce the heat. Simmer gently, stirring occasionally, for about 25 minutes or until the liquid is absorbed
  • Stir in the lemon rind, chives, parsley, cheese and seasonings. Spoon into the springform pan and even the top. Cover with foil and bake for 30 – 35 minutes or until lightly browned. Turn out, slice into wedges and garnish with parsley and lemon wedges.

Organic Chicken Salad

  • 1 cup cooked organic chicken breast, cut into small sized pieces
  • 1/3 cup chopped organic pecans
  • 1 cup green organic grapes, sliced in half
  • 1/2 cup plain organic Greek yogurt
  • 1 tsp. organic apple cider vinegar
  • 1 tsp. organic honey
  • Organic sea salt and pepper
  • 1 tsp. organic lemon juice
  1. Combine everything in a bowl and mix well.