The Power of Olive-Lemon-Vinegar

So my new obsession is the combination of extra virgin olive oil, pure lemon juice, and vinegar (apple cider preferably). It all started when I wanted to make my own homemade salad dressing and whipped something up randomly with what I could find on hand... these three things... without the unnecessary added oils and sugars in most pre-bottled dressings.

Olive oil is indeed a fat, but is a healthy fat if consumed in moderation. It's one of my favorite oils to cook with, because it adds a nice flavor but is better for you than vegetable oils because it is natural and has added health benefits. Better yet for cooking try COCONUT oil.. the best oil of them all, is nothing but healthy and supposedly improves your memory! (Planning to use it soon and post a blog about it next week!)

Lemon juice is great because it helps aid in digestion and boosts metabolism which is great for losing weight. There are a ton of other remedies and added benefits too, for example getting rid of canker sores and acting as a cold and fever reducer.

And finally, vinegar, which is a good dressing for salads and meals alone, adds some zesty flavor to the mix. I personally prefer apple cider vinegar, which is my savior for sinus headaches (just take a shot of it when you're congested.. I swear it works!). It is also good for losing weight because it gives the feeling of satiety sooner.


Combine the 3 with some ground pepper, and fresh garlic for the perfect addition to any salad, or cook vegetables in it for a change from the regular olive oil alone. Below are a couple of my favorite dishes I made at the spur of the moment with this kickin' dressing.

Quinoa Salad

Mix 1 part olive oil, to 2 parts lemon juice and 1 part apple cider vinegar with fresh garlic and ground pepper to your liking. Drizzle over cooked tri-colored quinoa and then toss in large bowl with fresh spinach, feta, walnuts, dried cranberries and baby tomatoes. Enjoy!



Zuchinni, Squash and Tofu

Slice zucchini and squash and saute in a pan covered with 3 parts olive oil, to 3 parts lemon juice, to 1 part white or apple cider vinegar. Add plenty of garlic.



Cook vegetables so they are slightly soaked in the marinade and browned slightly on both sides. As they are cooking, add fresh sliced tofu and chopped onions if desired.



Mix thoroughly until tofu darkens and onions caramelize.



Enjoy!