Lemon Dressing

by Danielle Polansky

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Fresh herbs (I used rosemary)

Place in a small jar and shake until emulsified. This will store on your counter for 3-4 days.

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Easy Oven Salmon

by Gale Bernhardt

  • 4-6 ounces of salmon per person
  • Olive oil
  • Salt-free seasoning of choice. Favorites include Greek and Cajun.

Move the top oven rack two positions away from the top broiling position. Turn the oven on broil, high.
Layer two pieces of aluminum foil and fold up all the edges to make a pan. Lightly brush the foil with olive oil. Place salmon on the foil and lightly brush the top of the salmon with olive oil and season to taste.
Cook 3-5 minutes, depending on salmon thickness and personal preferences. Move the rack to the top position and cook an additional 2-5 minutes. –…Read More »


Athlete’s Omelet

by Gale Bernhardt

  • 1 teaspoon olive oil
  • 1 large egg
  • 2 egg whites
  • 1/2 cup of brown rice or quinoa (pre-cooked and chilled)
  • 1/4 cup chopped tomatoes or cherub tomatoes cut in half
  • 1/2 cup of fresh spinach, chopped
  • 1/4 cup of sweet yellow, red or orange bell pepper, chopped

Lightly coat the bottom of a small skillet with the olive oil. Stir the egg and egg whites together in a small bowl and set them aside. On medium heat, lightly cook the vegetables so they remain crispy. Add the egg mixture and the rice at the same time. Cook the mixture until the eggs are firm and…Read More »


Green Gazpacho

by Danielle Polansky

2 pieces of celery
2 cucumbers (Remove skin & seeds)
1/2 jalapeno (discard seeds)
1 clove garlic, minced
2 cups spinach
1/2 cup parsley
1 7 oz container 2% Greek yogurt
1/2 teaspoon salt
1 tablespoon fresh basil
2 teaspoons white wine vinegar
1/3 cup water

Pour water into high powered blender. Add remaining ingredients and blend until smooth.
Garnish with sprig of mint, tomato, and 1/2 cup chopped cucumbers

Compliments of It Was Divine

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Cauliflower Soup

by Danielle Polansky

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic
1 medium-sized cauliflower
6 cups water
1 teaspoon sea salt
2 tablespoons nutritional yeast

In stock pot sauté chopped onion and garlic in olive oil. Cook until onion becomes translucent. Add water and quartered cauliflower. Cook on medium heat for 20-30 minutes or until cauliflower is soft. Pour ingredients into high power blender and blend. Add salt & nutritional yeast. Chill. Garnish with sliced scallions. Serves 2-3.
(Recipe from “Become a Fat-Burning Machine: The 12-Week Diet”)…Read More »