Main Dishes

For other types of foods, go to our Nutrition drop-down at the top of the page, go down to Recipes, and pick the type of food you are looking for.

Garlic Salmon Fillets
• 2-4 salmon fillets, skinned
• 1/3 cup extra virgin olive oil
• 2 garlic cloves, minced or pressed

1. Combine olive oil and garlic
2. Add salmon fillets and marinate for 5 to 10 minutes
3. Broil or sauté until cooked to personal preference


Garlic-Lemon Chicken Kabobs
• 3 tablespoons olive oil
• Zest of 1 lemon
• 3 cloves garlic, minced or pressed
• 1 tablespoon minced fresh parsley
• 1 teaspoon Celtic Sea Salt
• ½ teaspoon ground black pepper
• 1 pound boneless, skinless chicken breasts, cut into ¾-inch pieces

1. In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper
2. Add the chicken pieces to the bowl, and mix to coat with the marinade
3. Cover and refrigerate for 2-8 hours
4. If using wooden skewers, soak them in water for at least 20 minutes before use
5. Thread the chicken pieces onto skewers, and discard the excess marinade
6. Prepare a medium fire in a grill
7. Lightly oil the grill grates
8. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking


Baked Fish Fillets With Mushrooms and Tomatoes
• 12 ounces Atlantic Pollock
• 3 raw celery stalks, about 8 inches long
• 1 cup fresh mushrooms, sliced
• ¾ teaspoon fresh dill or rosemary
• 1 lemon, juiced
• ¾ teaspoon black pepper
• 4 medium tomatoes, sliced

1. Preheat the oven to 375°
2. Sautee the celery and mushrooms briefly in a few tablespoons of water
3. Add the dill or rosemary
4. Arrange the sautéed vegetables in a baking dish
5. Sprinkle with about half the lemon juice and freshly grated pepper
6. Place the sliced tomatoes and then the fish on top
7. Sprinkle with the remainder of lemon juice and pepper
8. Bake uncovered for 35-40 minutes
9. If necessary, add a slight amount of water to prevent the fish from drying while it bakes


Stuffed Whole Sea Bass
• 1 medium whole sea bass, scaled with head and tail intact
• 2-3 lemons, thinly sliced
• 1 small red chili pepper, deseeded and chopped
• 1 large handful each of fresh basil, flat-;leaf parsley, thyme leaves and coriander leaves
• 1 clove garlic, minced
• Olive oil for drizzling
• Celtic Sea Salt and freshly ground pepper
1. Ensure sea bass is clean inside and out
2. Preheat oven to 400°
3. Line an ovenproof dish with a double layer of foil large enough that it overhangs so you can wrap the fish
4. Drizzle with olive oil, and add a layer of lemon slices
5. Make several shallow slits on either side of the fish, being careful not to hit the bone
6. Roughly chop the herbs, garlic and chili pepper
7. Place the herbs within the cavity of the fish along with several lemon slices
8. Top the fish with addition lemon slices, and drizzle with more olive oil
9. Fold the foil to package the fish, ensuring there is space above the fish for steam to collect
10. Bake 20 minutes
11. Remove from bone before serving


Oriental Lettuce Wraps
• Fresh bean sprouts
• Lettuce of your choice (preferably leaf lettuce)
• Carrots
• Celery
• Broccoli stalks
• Mushrooms
• Any additional variety of vegetables that you like
• 1 teaspoon of Purification Program approved salad dressing

1. Dice or grate all ingredients
2. Toss with an approved salad dressing
3. Add fresh bean sprouts and toss
4. Spoon vegetables into fresh, washed lettuce leaves of your choice
5. Roll cabbage roll style


Spaghetti Squash and Marinara Sauce
Spaghetti Squash
• 1 large spaghetti squash
• Roasted garlic
• Sea salt and pepper
• Butter

1. Preheat oven to 350 degrees F
2. Cut spaghetti squash in half, length-wise
3. Place on baking sheet and bake 25-30 minutes, or until tender
4. Remove from oven and shred the squash with a fork.  It will look like spaghetti
5. Add roasted garlic, butter, salt and pepper to taste
6. Serve with Marinara Sauce (recipe below)

Marinara Sauce
• 2 tablespoons extra virgin olive oil
• 2-3 garlic cloves, sliced or minced
• 1 medium onion, finely chopped
• 28 ounces stewed tomatoes
• 1 cup fresh Italian flat leaf parsley, chopped
• ½ cup fresh basil leaves, rolled and thinly sliced
• Sea salt and pepper

1. Heat a pan on medium-high heat
2. Add olive oil, garlic and onions
3. Stir until soft, then add remaining ingredients
4. Stir occasionally and reduce heat to simmer for 10-15 minutes
5. Salt and pepper to taste
6. Serve over spaghetti squash, kale or broccoli

Spaghetti Squash Accompaniment or Mix-In
• 1 large tomato, chopped
• ½ cup fresh basil, chopped (some people prefer oregano)
• ½ teaspoon extra virgin olive oil
• ½ teaspoon minced garlic
• Sea salt and pepper

1. Prepare all ingredients and mix together
2. Use as a side accompaniment or add to marinara sauce


Bachelor Portobello Mushroom
• Portobello mushroom
• Garlic, crushed
• 1 tablespoon butter – or – 1 tablespoon extra virgin olive oil
• Marinara sauce (you can use the recipe from above)
o If you want to buy a sauce instead of making it, look for a brand that has no sugar, high fructose corn syrup, “natural flavors,” etc.  It should just be tomatoes, garlic, onions, salt, water, etc.  Copollo brand is an example of a ‘clean’ sauce.

1. Preheat skillet over medium-high heat
2. Add butter/olive oil and crushed garlic
3. Cook mushroom in pan for 5 minutes per side
4. Add marinara sauce over mushroom in pan and reduce to low heat for a couple of minutes


Stir Fried Chicken
• 2 full boneless, skinless chicken breasts, sliced into strips
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 3 teaspoons sesame oil
• 1 medium onion, sliced or diced
• 2-3 cups any combination of chopped veggies – broccoli, zucchini, carrots, bok choy, celery
• 1 cup sliced mushrooms – preferably shiitake
• 1 red bell pepper, cut into strips
• 2 cups cooked short grain brown rice (optional)

1. Heat sesame oil in wok over high heat
2. Once heated, add garlic, ginger and chicken
3. Stir constantly until chicken is lightly brown and cooked through
4. Add all vegetables and cook for 3-4 minutes – maintain crispness


Vegetable Angel Hair Zucchini "Pasta"
• 3 zucchinis
• 16 ounces cherry tomatoes or 1 pound regular tomatoes
• ½ small white onion
• A few fresh basil leaves
• 1-2 garlic cloves
• 1 red, orange or yellow bell pepper (not green)
• 2 teaspoons dried Italian spices or oregano, basil, sea salt and pepper
• A little extra virgin olive oil (optional)

1. Use a spiral slicer to cut zucchini into angel hair-like strands
2. Place all other items in a food processor or blender and use PULSE CHOP setting to obtain a chunky consistency.  Pureeing is not recommended
3. Pour sauce into a bowl and allow to set for 30 minutes to allow sauce to thicken
4. Pour sauce over zucchini pasta


Chicken Piccata
• 2 boneless, skinless chicken breasts, cut into halves (4 pieces)
• ½ teaspoon dried thyme
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• 2 garlic cloves, pressed
• 1 cup cherry tomatoes
• ½ cup Pacific free range chicken broth
• ½ teaspoon lemon peel
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 tablespoon arrow root

1. Light oil broiler pan with small amount of olive oil
2. Preheat broiler
3. Season both sides of chicken with thyme, pepper and 1/8th teaspoon salt
4. Put chicken on broiler pan about 2-3” from the heat fro 5 minutes per side or until 160 degrees at thickest part
5. Remove from broiler and keep warm
6. Heat large skillet lightly oiled over medium heat
7. Add garlic and stir constantly for 30 seconds
8. Add tomatoes and remaining 1/8 teaspoon salt and cook for 3 minutes
9. Place tomatoes on platter with chicken
10. Combine arrowroot and broth in a cup
11. Stir until dissolved
12. In the same skillet, whisk together arrowroot mixture, lemon peel and lemon juice and bring to a boil over high heat while stirring constantly
13. Cook for 1 minute or until sauce is slightly thickened
14. Add butter and any juice collected on platter and boil while stirring constantly
15. Cook until butter is just melted and sauce thickens
16. Pour over the chicken and serve


Stir-Fried Tomatoes and Eggplant
• 1 tablespoon extra virgin olive oil
• 1 medium sized eggplant, peeled and diced
• 1 medium onion, diced
• 1 celery stalk, thinly sliced
• 1 28 oz. can of  organic diced tomatoes with juice
• 2 tablespoons organic red wine or balsamic vinegar
• 2 finely sliced basil leaves or ¼ teaspoon dried basil
• 2 teaspoons dried oregano
• Sea salt and pepper to taste

1. In a wok, heat olive oil and stir fry the eggplant, celery and onion for 8-10 minutes
2. add remaining ingredients, cover and simmer for 20-25 minutes, stirring occasionally


Fish Creole
• 1 tablespoon extra virgin olive oil
• 1/3 cup celery, thinly sliced
• 1 medium onion, chopped
• ¼ cup green pepper, chopped
• 1 garlic clove, minced
• 1 bay leaf
• 2 ½ tablespoons fresh parsley or 2 ½ teaspoons dried parsley
• ¼ teaspoon chopped rosemary
• 1 28 oz. can fire roasted diced tomatoes with juice
• 1 ½ pounds fish fillet (tilapia, sole, etc. – wild, not farm raised)
• 2 cups cooked short grain brown rice

1. In a large saucepan, heat oil and lightly sauté onion, celery, pepper and garlic until soft
2. Add parsley, bay leaf, rosemary and tomatoes
3. Leave uncovered and simmer about 25 minutes
4. Add fish fillets, cut into small pieces
5. Simmer until cooked through – approximately 10-12 minutes
6. Remove bay leaf and serve alone or with brown rice


Herb Salmon
• 4 salmon fillets, about 6 oz. each
• 4 tablespoons fresh lemon juice (divided)
• Celtic Sea Salt and ground pepper
• 1/2 cup Dijon mustard
• 1 teaspoon olive oil
• 3 tablespoons chopped fresh dill
• 3 tablespoons chopped fresh basil

1. Heat broiler with rack 4 inches from the heat
2. Rinse salmon and pat dry with paper towels
3. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top
4. Season with salt and pepper
5. Broil until salmon is just cooked but still moist, 8 to 9 minutes
6. Remove the salmon's skin
7. In a medium bowl, stir together the mustard, remaining 2 tablespoons lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately


Fresh Spring Rolls
• 2 leaves romaine lettuce, stems removed and cut in half lengthwise
 or (post-purification only) 4 raw spring roll wraps
• 12 whole basil leaves
• 12 whole spearmint leaves
• 40 bean sprouts
• 1/2 avocado or meat of 1 young Thai coconut cut into thin strips (divided into 4)

1. Place the romaine halves (or spring rolls) on a cutting board. Close one end of each leaf
2. Place 4 basil leaves, 4 spearmint leaves, 10 bean sprouts, and 1/4 of the reserved avocado (or coconut) on the lettuce (or wraps)
3. Roll up the ingredients, and place a toothpick through the middle of each roll to hold it together


Primavera Vegetables - Serve as a side dish or use to top fish, chicken, or cooked and shredded spaghetti squash.
• 2 medium zucchini, sliced
• 2 stalks celery, diagonally sliced
• 1 red pepper, seeded and cut into strips
• 1 yellow pepper, seeded and cut into strips
• 1/2 green pepper, seeded and cut into thin strips
• 1½ cup broccoli florets, fresh or frozen
• 2 tablespoons olive oil
• 3-4 garlic cloves, sliced
• 3/4 cup fresh or 3 tablespoons dried basil leaves
• 1 cup flat-leaf Italian parsley, slightly chopped
• 1 (15 oz.) can fire-roasted or regular crushed or diced tomatoes
• Celtic Sea Salt and pepper to taste
• Parmesan cheese (post-purification only if recommended by your health care professional, sprinkle sparingly)

1. Prepare all the vegetables
2. Heat pan or wok over high heat
3. Add olive oil and sliced garlic. Stir fry 1 to 2 minutes
4. Add zucchini, celery, and broccoli while constantly stirring just until vegetables soften, approximately 6-7 minutes
5. Add the peppers, basil, parsley, salt, pepper, and entire can of tomatoes. Cover and reduce heat to medium high for 2-3 minutes
6. Remove from heat and sprinkle with parmesan cheese (post-purification only)


Post-Purification Garlic Shrimp
• 12 garlic cloves, cracked away from skins
• 2 tablespoons extra-virgin olive oil (spread around pan)
• 2 tablespoons butter, cut into small pieces
• 3/4 teaspoon crushed red pepper flakes
• 1½ pounds jumbo shrimp, peeled and deveined
• 1 teaspoon Celtic Sea Salt
• Black pepper

1. In food processor, finely chop the garlic
2. Add oil and butter then garlic and crushed pepper to a heated skillet over medium heat
3. Season shrimp with sea salt and toss to coat
4. Add shrimp to the pan and cook, stirring frequently. Shrimp should turn pink and curl when cooked through
5. Add pepper to taste and serve immediately


Chicken Cacciatore
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 2 garlic cloves, pressed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons Worcestershire sauce
• 1 teaspoon crushed red pepper flakes
• 3 teaspoons fresh rosemary, 5 sprigs stripped and leaves chopped
• 4 large portobello mushroom caps
• 1½ pounds (4) boneless, skinless chicken breasts
• Coarse black pepper
• Celtic Sea Salt
• 2 thinly sliced and seeded Italian light green peppers (cubanelle)
• 1 medium red onion, thinly sliced
• 28-oz. can fire-roasted diced or crushed tomatoes (lightly drained)
• Handful flat-leaf (Italian) parsley, chopped

1. Heat a grill pan or outdoor grill to high heat. You can also use a heavy-bottomed pan on the stove for both chicken and mushrooms
2. In a large bowl, combine balsamic vinegar, Worcestershire sauce, crushed red pepper flakes, and rosemary, then whisk in about 1/2 cup olive oil
3. Run the mushrooms through the marinade and transfer to a plate to reserve
4. Add chicken to remaining marinade and coat evenly. Let sit for 2-3 minutes
5. Season 1 side of the chicken with salt and pepper
6. Season the caps of the mushrooms with pepper only until done grilling, then add salt
7. Place both mushrooms and chicken with the seasoned side down. Place a heavy skillet on the mushroom caps to cook them, approximately 3-4 minutes per side until dark, tender, and well marked
8. While chicken and mushrooms cook, add 1 tablespoon olive oil to a hot skillet
9. Add garlic, peppers, and onions to skillet, and season with salt and pepper. Cook and toss frequently for approximately 7-8 minutes
10. Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat
11. Thinly slice mushrooms and chicken and arrange on platter. Cover with the sauce mixture and serve.


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