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Marinated Grilled Vegetables with Basil Oil Dressing

1 large eggplant
3 large tomatoes
2 yellow squash
2 zucchini
Sea salt and freshly ground black pepper
Marinade for grilling, recipe below
Basil oil dressing, recipe below
Optional: large sprigs of rosemary for “skewers”

  1. Slice eggplant and tomatoes into ¼ inch rounds.
  2. For squash & zucchini: if large, slice into ¼”rounds, or if smaller, slice lengthwise into ¼”strips
  3. Place all vegetables in a large dish and coat with marinade. Marinate at room temperature for 15 – 30 minutes.
  4. Grill vegetables until softened and cooked through.
  5. Stack one eggplant slice, one tomato slice, one zucchini slice and one yellow squash slice. Secure with rosemary “skewer”, if using. Drizzle Basil Oil Dressing over the stacks and around the serving plate.

Marinade for Grilling

1/4 cup red wine or balsamic vinegar 1 tablespoon fresh thyme
1 tbsp Dijon mustard 2 tablespoons chopped parsley
2 cloves garlic, minced ½ cup extra virgin olive oil

Combine all ingredients.

Basil Oil Dressing

1 cup coarsely chopped fresh basil
½ cup extra virgin olive oil
Pinch of sea salt
Squeeze of fresh lemon juice

Process the basil in food processor while drizzling in the olive oil. Add a pinch of salt and lemon juice to taste.

Chicken Sausage Patties with Apples and Spinach

Makes 8-10 patties

2 pounds ground dark meat organic chicken
1 cup tightly packed spinach leaves, finely chopped
1 cup peeled, diced apple
2/3 cup finely chopped onion
1 teaspoon crushed fennel seeds
½ teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon freshly ground pepper
Spritz of fresh lemon juice
Olive oil to coat the pan

In a large bowl, combine the chicken, spinach, apple, onion, fennel seeds, cumin, salt , pepper and lemon juice and mix well. Form into small patties.

Heat sauté pan with just enough oil to coat the bottom of the pan.
Sauté over medium heat for about 4 minutes on each side, until brown, then add a tablespoon of water and cover to steam until cooked through.

May be served as a sausage patty for breakfast, or as a burger in a bun.

Parchment Baked Salmon

Serves 4

4 – 6 ounce salmon fillets
Herbamere seasoning
Extra Virgin Olive Oil
½ cup roasted red peppers, julienned
¼ cup kalamata olives, sliced
2 teaspoons capers, drained and rinsed
1 lemon
4 pieces parchment paper

Pre heat oven to 350 degrees.

Place one salmon fillet in each piece of parchment paper.
Sprinkle Herbamere and olive oil over each fillet.
Top each fillet with roasted red peppers, kalamata olives and capers.
Squeeze a little lemon juice over each fillet.

Wrap each piece of parchment around the fish and vegetables to form a packet.
Place the packets on a sheet pan and bake for 15 minutes.

To order wild salmon from Wild Pacific Salmon click here.

Mixed Greens with Blueberries & Honey-Glazed Walnuts

4 servings


1/3-cup fresh blueberries
2 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
1 tablespoons water
1 teaspoon water
1 teaspoon Dijon mustard
1 small clove garlic, crushed & peeled
½ teaspoon agave nectar
1/8 teaspoon salt & pepper to taste
2 tablespoons finely chopped shallots


1 teaspoon extra virgin olive oil
1 teaspoon agave nectar
¼ cup chopped walnuts
10 cups mesclun salad greens, washed & dried
1-cup blueberries
½ cup crumbled feta or goat cheese

  1. To prepare nuts: Preheat oven to 350°. Coat a small baking dish with a little bit of olive oil. Combine oil and honey in a small bowl. Add nuts and toss to coat. Transfer to the prepared baking dish and bake, stirring from time to time, until golden, 10 to 14 minutes. Let cool completely.
  2. To prepare dressing: Combine berries, oil, vinegar, water, mustard, garlic, honey, salt and pepper in a blender or food processor. Blend until smooth. Transfer to a small bowl and stir in shallots.
  3. To prepare salad: Just before serving, place greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the salad among 4 plates. Scatter berries, cheese and the glazed nuts over each salad; serve immediately.

Chocolate Pepita Munch

2 cups of raw pumpkin seeds (pepitas)
1 cup chocolate chips
1 cup raisins or dried cranberries

Heat oven to 375 degrees.

Prepare 2 cookie sheets: 1 ungreased and the other lined with parchment paper.

Place pepitas on an ungreased baking sheet, and spread out evenly. Bake for about 5 to 7 minutes, until they start popping and are lightly browned. Watch very carefully, as they burn quickly.

While the pepitas are toasting, place the chocolate chips and dried fruit in a large bowl. When the pepitas are toasted, add them to the bowl with the chocolate and dried fruit. Stir until the chocolate is melted.

Spread on the parchment lined cookie sheet. Place in freezer for 20 minutes, or until solid. Break into pieces and serve.


Geri's Delicious Chocolate Treats

Half a bar of organic dark 85+% chocolate
8 tbsp coconut milk
3 tsp cacoa nibs
4 tbsp salba/chia seeds
2 tsp Maple syrup/agave nectar
Few raisins
5-6 tbsp coconut shreads
3tbsp almond butter (optional addition)

Use wide glass jar
Melt chocolate in jar in a pan of water on heat (stir until liquid). Add coconut milk and stir in while still in hot water pan
Stir in cacoa nibs  (If using almond butter, stir in now while still on heat)
Take jar out of pan and add maple syrup, raisins. Stir in salba/chia seeds. Add coconut shreds. 
Mix well

Pack this mixture into some sort of mould/dish and put in fridge.  Leave for a couple of hours and then cut into pieces

Avocado, Grapefruit, and Pumpkin-Seed Salad

Serves two to four.

2 grapefruits cut into sections
¼ cup pepitas (pumpkin seeds)
1 avocado
½ red onion, sliced thin
2 tablespoons raw honey
2 tablespoons fresh lime juice

Peel grapefruit and slice into wedges, cutting between membranes. Roast the pepitas in a dry skillet until they begin to pop and brown. Slice avocado in half, peel, and cut into wedges. Slice onions. On a bed of arugula, arrange grapefruit wedges, onions, and avocado nicely. Whisk together honey and lime and drizzle on top of fruit. Sprinkle with pepitas and enjoy.

Coconut-Yam Soup

Serves Four
2 large yams
½ onion, chopped
1 tablespoon extra virgin olive oil
1 tablespoon minced ginger and/or garlic
1–2 cups stock or water
1 teaspoon salt
½–1 can coconut milk
1 tablespoon fresh cilantro to garnish

Peel yams and cut into medium-sized pieces. Sauté onion in extra virgin olive oil. Add ginger and/or garlic, followed by yams and water/stock to cover the mixture, then bring to a boil. Add salt, reduce heat, and simmer until yams are soft. Then add coconut milk and blend. Heat until warmed through—do not boil coconut milk or it could separate. Serve garnished with cilantro. For spring and summertime, add a squeeze of fresh lime juice at the end and make thinner.

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