Lemon-Herb Dressing


I love pouring this over grilled chicken. At my house, it’s the flavor of summer!


2 Tbsp minced garlic

1 tsp dried oregano

1 tsp dried basil

½ tsp dried parsley

1 tsp salt

1/8 tsp ground pepper

Juice of 2 lemons

Olive Oil


Combine all the dry ingredients in a small bowl. Add the lemon juice and let it sit for about 15 minutes. Whisk olive oil into the mixture and pour over hot grilled chicken. Enjoy!

Dairy-free Mexican Cole Slaw

Mexican Cabbage Slaw

The other night we had my brother and his new wife over for dinner. We ordered the best tri-tip in the world from a small Mexican joint in our neighborhood. It came with rice and beans but I thought we could use something green to go along with it.  In my fridge was a head of cabbage waiting to be eaten so I took to the internet and adapted a recipe I found in order to use the other items taking up space in my crisper drawer.  Everyone loved it, even the boys. And it wasn’t as spicy as I thought it was going to be, bonus!  Let me know if you make it. I always like to hear your feedback on these recipes. Enjoy!

Mexican Cole Slaw


4 cups shredded cabbage

Mexican Cabbage Slaw

1/2 red onion, thinly sliced

1/2 cup cilantro, chopped

1/2 small jalapeno, thinly sliced


Lime Dressing

Juice of 2 limes

Salt to taste

2 Tablespoons Grapeseed Oil


Combine all slaw ingredients and toss with the lime dressing. This tastes best when the flavors have developed a bit so prepare it at least 30 minutes ahead of  your meal  and store in the fridge until ready to serve.

Carrot Orange Ginger Salad Dressing

We are currently avoiding vinegar on our special Autism diet because vinegar is made in a yeast culture. It also depletes the stomach of acids and can cause inflammation in the gut.  If you have read the premise of my program, you know that this counteracts what we are trying to do which is to heal the digestive system so we can boost brain power.

Vinegar is hard to avoid when dressing a salad so my challenge has become to figure out new ways to dress a salad and incorporate some nutrition into the mix. Here is another dressing option for you. As always, whenever possible, use organic ingredients to make the recipe.

My hubby really liked this dressing. If you’ve read other posts, you know that he is leery of healthy options (he prefers boxes with cheese packets in them). If he liked it enough to express his pleasure when eating it, it must be good. Let me know what you think.

Carrot Orange Ginger Salad Dressing


1/4 cup grated carrot

4 tablespoons fresh orange juice

2 tablespoons extra-virgin olive oil

1 teaspoon minced peeled fresh ginger

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons finely chopped green onion


Combine all the ingredients except the green onion together and whisk until well combined. Adjust salt and pepper to taste. Add green onions and let the dressing sit for at least 30 minutes for the flavors to develop. Shake well prior to serving.

This dressing works well on most lettuces but it is particularly fabulous on arugula salads. Enjoy!