Nutrition for the Body...Flavor for the Soul

Suggestions :

Salad dressings: (Blood Orange EVOO & Cinnamon Pear Balsamic on a spinach salad. Add mandarin oranges, almonds or your favorite nut, feta cheese, and chicken cooked in the Blood Orange EVOO.) (Lime EVOO & Strawberry Balsamic on your favorite greens, add red onion, cheese, pecans, and strawberries.) (Ultra Picual, or mild EVOO & Cranberry Pear Balsamic on mixed greens, cucumbers, mozzarella cheese, tomatoes, craisins, can add turkey or chicken. I also like this combo on my burrito bowls…it is awesome…I even tried the Cranberry Pear on a taco and loved it!) (Lemon EVOO & Red Apple Balsamic on mixed greens with sliced apples, walnuts, blue cheese, and cracked pepper) My new favorite is the Blackberry Ginger Balsamic with the Lemon EVOO….it is great on any salad!

Oatmeal: Add your favorite EVOO and Balsamic, no need to add any sugar, and the fat in the oil slows down the oatmeal from turning into sugar in your system. My favorites, Lemon oil &Blueberry Balsamic, Blood Orange EVOO & Cinnamon Pear Balsamic, Plain EVOO & Fig, Lemon Oil and Red Apple Balsamic. I also add apples, bananas, blueberries, and nuts to my bowl. This makes for a very nutritious breakfast!

Fish: Cover the bottom of pan with EVOO (Garlic, Tuscan Herb, or Chipotle) when the oil is warm ,add the fish. After the fish warms up, sprinkle some bread dipping seasonings and some sea salt on top. Turn until the fish is done. Then sprinkle balsamic on the top and let it set on the stove with the burner turned off for a couple of minutes. Take the pan off the burner and let set for a couple more minutes…delicious. Good combos for this are (garlic oil/Mango balsamic) (Tuscan Herb oil/ lemon balsamic) (Chipotle oil/Black Cherry Balsamic) This one works great for Shrimp too with the same process as cooking the fish: Lime EVOO/Fat Pat’s seasoning/Coconut Balsamic!

Chicken: If you have time you can marinade it and then cook it in the oven or on the grill. I like Chipotle EVOO/Raspberry balsamic…this is a great salad dressing too with a “little” heat. I also like my chicken cooked like the fish above in the blood orange, and then pour honey ginger and coconut balsamic on it. This is also great for a stir fry, but I add a touch of the sesame oil also.

Red Meats: Steak - Chipotle EVOO/Espresso Balsamic – Harissa EVOO/Cranberry Pear, great mixed in hamburger meat before you grill it. Vegetables: I LOVE to put any vegetable I can find in a skillet that I’ve covered with EVOO, add some sea salt and seasonings, then sauté them until they become tender. Drizzle some balsamic on top and cover for a couple of minutes. Stir and then put the lid back on and let them set off the burner for a couple more minutes…yummy!!!

Veggies:  (Cilantro-Roasted Onion EVOO, and Serrano Honey Balsamic) Garlic EVOO & Cranberry Pear Balsamic (Tuscan Herb EVOO & Traditional Balsamic) Herb DE Provence/Tangerine Balsamic Green Beans: (Tuscan Herb & Lemon Balsamic) Brussels Sprouts: Garlic oil, add onions, then drizzle with Traditional Balsamic when done. Tomatoes & Mozzarella Tuscan Herb/Traditional Balsamic Or Basil EVOO & Traditional Balsamic Potatoes: Butter, Garlic, Tuscan Herb, or Mushroom/Sage EVOO, bake add seasonings.

Sweet Potatoes: Blood Orange EVOO/Cinnamon Pear Balsamic, you don’t need anything else! Scrambled Eggs/Omelet: Butter, Mushroom/Sage, Chipotle, Cilantro-Roasted Onion EVOO’s Popcorn – Butter EVOO, totally awesome! Other important facts: Olive oil and balsamic vinegar is affected by heat, light, and air - Use only dark bottles - Store in a dark, cool place such as your pantry - Our oils can be used at higher temperatures because they are pure - The higher the polyphenol count, the higher the smoke point.