Candida Diet Friendly Greek Herb Marinade
Bright, herby, and deeply aromatic, this Mediterranean-inspired marinade comes together in minutes with nothing more than a whisk and a bowl. Extra-virgin olive oil forms the base, balanced by fresh lemon juice and a splash of apple cider vinegar — a combination that adds tang without relying on any sugary or fermented ingredients that can be problematic on a candida-focused eating plan. Garlic, dried oregano, dried thyme, and ground cumin layer in bold, savory depth that makes whatever you're marinating taste like it came straight off a Greek grill. Store-bought marinades are notorious for hiding added sugars, wine, and other off-plan ingredients, so making your own gives you complete control over every drop. A handful of fresh parsley stirred in at the end adds a pop of color and brightness if you have it on hand. The recipe makes enough to coat four servings and keeps in a sealed jar in the fridge for up to five days, so you can prep it once and use it all week long.
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Learn more →Ingredients
4 servings
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 3 cloves garlic, finely minced
- 1 ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the olive oil, lemon juice, and apple cider vinegar in a small bowl and whisk until the mixture looks slightly emulsified and uniform.
- 2
Add the garlic, dried oregano, dried thyme, ground cumin, salt, and black pepper. Whisk again until all the spices are evenly distributed throughout the oil mixture.
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