Eosinophilic Esophagitis Friendly Citrus-Garlic Marinade
Bright citrus, golden turmeric, and a hit of fresh ginger come together in this vibrant marinade that makes proteins taste like they came from a restaurant kitchen. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods — and many store-bought marinades are loaded with soy, dairy, wheat, eggs, or tree nuts that can make mealtime stressful. This one is built entirely from whole, simple ingredients: fresh orange and lemon juice, olive oil, garlic, herbs, and spice, with nothing hidden in the mix. The turmeric and rosemary give it a warm, earthy depth while the citrus keeps everything bright and tenderizing. It works beautifully on chicken, pork, or fish, and since it comes together with just a whisk and a bowl, there's no complicated technique standing between you and a genuinely flavorful meal. Make a batch at the start of the week and keep it in the fridge for up to three days — dinner prep just got a whole lot easier.
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Learn more →Ingredients
4 servings
- ¼ cup fresh orange juice (from about 1 medium orange)
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- ¼ cup extra-virgin olive oil
- 4 cloves garlic, finely minced or grated
- 1 tbsp fresh ginger, finely grated
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp turmeric
- ½ tsp fine sea salt
- 1 tbsp raw honey (optional)
Instructions
- 1
Juice the orange and lemon into a small bowl, then finely grate the lemon zest directly into the bowl.
- 2
Add the olive oil, garlic, ginger, thyme, rosemary, turmeric, and salt to the citrus mixture. Add the honey, if using.
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