Bareback Marinades
Bareback Marinades


Apricot and Kale Summer Salad

This apricot and kale salad uses the Rosemary Express as the dressing. Mix it with your preferred oil and add any stone fruit in season along with your favourite abundant veggies like peppers, tomatoes and onions. Maybe next time I will cut up peaches or nectarines. If you really want to get wild, add some goats cheese or feta. Summer salads at it's finest.

Pork Chops with Apples

4 pork chops (3/4-inch thick)

1/4 cup (4 Tbsp) “Herbs & Lavender” marinade

2 Tbsp apple juice (or white wine)

4 tart apples, cored and sliced into 1/2-inch thick slices

2 Tbsp "Herbs & Lavender" marinade for apples

Place pork chops in a large zip-lock plastic bag. Combine “Herbs & Lavender” and apple juice and pour over the pork chops.

Seal bag; marinate in refrigerator for 1 hour.

Remove pork from marinade (discard marinade).

Brush apples with 2 new Tbsp of “Herbs & Lavender” marinade.

In the Oven: Place pork chops in a shallow, non-stick pan and top with apple slices. Bake at 325°F (160°C) for approximately 20-30 minutes or until internal temperature reaches 155F (68C).

Serve with grilled apple slices, mashed potatoes, and green beans.

Image may contain: text Apple Spice Pork Chops - Step by Step Photos - Budget Bytes

Dipping Bread Recipe

I discovered Road 9 - Audrey's Bread's, a small craft bakery located in Oliver, BC. She bakes real bread with no additives and no preservatives. I placed my order and picked it up off of a shelf left outside. Physical distancing and good food can occur. Her sourdough and french baguettes are perfectly baked.

Directions are super simple:

Combine equal amounts olive oil with Herbs and Lavender marinade. If you don't have any olive oil, choose any other type of oil that you have in your pantry. Enjoy!

Easy Vegan Veggie Dip Recipe

With the warmer weather now here, I already want to eat lighter meals and stop hibernating. Although BBQ season is calling too lol. This would taste good on fish.


  • 1 package silken tofu 12 or 15 oz
  • 1 Tbsp healthy sweetener such as agave nectar or eliminate sweetener all together.
  • 2 Tbsp of Bareback Herbs & Lavender
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon fine sea salt


  • Open container and drain water. I do this by putting it on a tea towel for about 10-15 minutes. I’ve used a couple of different sizes–one 12 oz (340 grams) and the other 15 oz (425 grams)–with success. The small size difference didn’t cause any issues with flavor or taste.
  • Place the tofu into a blender. Add the rest of the ingredients and puree until smooth and creamy.
  • Keeps in the refrigerator for about 10 days. This makes approximately 1 pint of Vegan veggie dip.

Serve over greens as a salad dressing, use as a mao or as a dip for veggie options.

Quinoa Stuffed Butternut Squash

Butternut squash stuffed with quinoa, spinach, mushrooms and pecans. Vegan and gluten-free! Servings: 4


2 small butternut squash

½ cup quinoa

1 cup + ½ cup vegetable broth, separated ½ -1 cup vegetable broth for simmering

2-4 tablespoons maple syrup

½ cup pecans

1 small onion, chopped

1 clove garlic, minced

2 cups mushrooms (any variety)

2 cups packed spinach, coarse stems removed

1 ½ tablespoons of Bareback Herbs &Lavender marinade

3 tablespoons nutritional yeast

Salt and pepper on the table, to taste

Instructions•Preheat oven to 375 degrees

•Cut the squash lengthwise to make 2 even halves. Remove the seeds. Place squash, cut side down, in a baking dish. Add ¼ -½ inch of water to baking dish and bake for 40 minutes, or until tender.

•In a small saucepan, bring 1 cup vegetable broth and quinoa to a boil. Reduce heat to low, cover and simmer until quinoa has curls coming out of each grain, about 15 minutes. Set aside.

•Place pecans in a small frying pan over medium heat. Stir frequently until toasted, about 2 minutes. Set aside.

•Add onion and ¼ cup vegetable broth to a large frying pan. Cover and simmer until soft, or about 5 minutes. Add garlic, cover, and simmer for another minute. Add more broth as needed for moisture.

•Add mushrooms, cover and simmer until soft, about 3 minutes. Add broth as needed to keep mixture from sticking to pan and burning. •Add spinach and sauté until wilted, about 2 minutes.

•Add quinoa to the vegetables, along with the sage, thyme, nutritional yeast and ½ cup vegetable broth.

•When tender, remove squash from oven, and carefully turn squash halves over, cut side up. Brush squash with maple syrup. Set aside.

•Fill each squash half with 1/4 of the mixture and put back in the oven for another 15 minutes, so that everything heats through. Cover with foil if tops get too dark or dried out. Serve. •Can be made ahead and stored in refrigerator before heating the stuffed squash. When ready to eat, remove stuffed squash from fridge and let sit at room temp for 15 minutes while oven preheats. Brush with a little more maple syrup before heating at 350 for 15 minutes. Serve.

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