Naturally Well by the Shore Cuisine
Always freshly delicious, organic and locally grown when available!
Choose our anti-inflammatory Naturally Well food menu or our Jazzed for Juice Program lovingly served daily by Chef Marian.
Farm-to-table (in season organic and local when available), nutritious, delicious meals. Every day.
Our menu endeavors to be low glycemic and inflammation-reducing while boosting your body’s alkaline reserves with our high water content and mostly plant-based diet. Of course, our meals are so visually appealing and even tastier to eat! You won’t feel deprived but instead, feel divinely content.
We prepare foods in a variety of ways — raw, lightly steamed and cooked — always attempting to retain the highest nutrient content, including phytonutrients, vitamins and minerals.
The foods are always fresh, natural and local / organic when available.
The choice of optional wild-caught fish and organic chicken is served three times a week.
Your all-inclusive meal plan at Naturally Well By The Shore features incredibly satisfying and wholesome foods that are balanced nutritionally.
We Do Not Use:
- Processed chemicals and additives
- Processed sugar and white flour
- Red meat
- White potatoes
- GMO foods
You will be able to indulge in incredibly delicious gourmet foods that also happen to be all-natural and great for your body. This is the optimal wellness cuisine and as a benefit, a great weight loss program too. The Naturally Well by the Shore menu is a wonderful reflection of a great anti-inflammatory lifestyle!
100% Real Food
Our cuisine is comprised of nutrient dense, locally sourced, whole foods. All our meals are rich with living enzymes, fibers, plant and local animal proteins, healthy fats, vitamins, and minerals. The ingredients we source are always the freshest that we can get, whole and organic (whenever possible).
Marian Tobin-Hardy Designed & Created the Menu for Naturally Well by the Shore
Marian, Program Director at Naturally Well by the Shore has been working with natural foods for over 30 years. She has taught gourmet vegetarian natural foods prep classes in destination wellness programs at Fit for Life, Spa Atlantis, the Regency Health Spa and Naturally Well by the Sea. Marian has many raving fans!
Marian will be showing you the quickest and easiest methods to prepare delicious healthy foods at home.
Chef Marian Tobin-Hardy gets her skills from her mother who made home cooking a delightful experience. In her early 20’s Marian began to experiment with natural foods creations, making healthier versions of foods that everyone loves but contribute to the modern diseases so prevalent today.
Marian began to teach cooking classes for patient’s in her husband’s wellness clinic and to the local community. People came from far and wide to attend her classes which were always educational, informative and fun!
Marian has taught cooking classes in destination wellness resort and spa programs in Florida since 1996, having co-directing her own program called Naturally Well by the Sea.
Returning to Canada and recently moving to the East Coast of New Brunswick, a region bursting with local organic producers & a natural environment full of edible bounty, Marian has unlimited passion for farm-to-table organic foods – she is a culinary master in natural food selection, preparation and serving.
Marian believes in working closely with organic and natural farmers to support Canadian local producers and prides herself on creating menus that showcase fresh, local foods that are similar in look and taste to what we are familiar with, and her own creations. Her exceptional talent means that every single bite is a trip to foodie-heaven.
A Choice of One:
Low glycemic fruit and veg protein smoothie with optional organic wheat grass powder
Mixed low glycemic fruit bowl with our home-made “Grawnola”
Oatmeal with optional low glycemic fruit
Eggs, fish (or turkey sausage) and steamed veggies
Daily Organic Salad Bar
In addition to the salad bar we feature:
Monday – Vegetable Chickpea with Kale and Spinach Soup plus Quinoa Tabbouleh Salad
Tuesday – Roasted Red Pepper Soup plus Rainbow Coleslaw Salad
Wednesday – ‘Cream’ of Broccoli Soup plus Vegetable Pad Thai Salad with Creamy Almond Sauce
Thursday – Thai Coconut Vegetable Soup plus Kale Salad with Sun-dried Tomatoes and Pistachios
Friday – Butternut Squash Soup plus Hummus with Crudité
Saturday – ‘Cream’ of Leek and Zucchini Soup plus Pesto Pizza with Dehydrated Nut and Seed Crust with Caramelized Onions, Red and Yellow Peppers, Spinach and Sun-dried Tomatoes
Sunday – ‘Cream’ of Pea Soup plus Black Bean Pasta Salad
Each Dinner Begins with a Delicious Organic Gourmet Starter Salad:
Monday – Caesar Salad with Cashew Parmesan and Garlic Croutons
Tuesday – Tomato Avocado Stack with Creamy Basil Lemon Dressing
Wednesday – Orange Fennel and Beet Salad with Citrus Dressing
Thursday – Baby Spinach Salad with Dried Cranberries and Walnuts with Apple Cider Vinaigrette
Friday – Mixed Greens with Mango, Arugula, Walnuts and Sweet Balsamic Vinaigrette
Saturday – Asian Sweet Potato Salad
Sunday – Mixed Baby Greens with Pear, red Onion and Dehydrated Walnuts with Lemon Dijon Vinaigrette
The Main Course
Monday – Jovial Gluten-free Penne with Tomato Basil Sauce on a Bed of Steamed Spinach and Asparagus with Cashew Parmesan and Garlic ‘Bread’
Tuesday – Grilled Organic Rosemary Lemon Chicken or Oven Poached Wild Caught Fish with Steamed baby Carrots, Broccoli, and Zucchini with Rosemary Cream Sauce or Vegetarian Option
Wednesday – Baked Acorn Squash Stuffed with Dried Cherries and Wild Rice Served with Steamed Vegetables
Thursday – Millet Vegetable Croquettes with Cranberry Glaze Served with Steamed French beans, Baby Carrots, Broccoli and Creamy Orange Tahini Sauce
Friday – Pesto Grilled Chicken or Wild Caught Fish with Yellow Squash Pasta with Creamy Basil Sauce and Steamed Kale or Vegetarian Option
Saturday – Mild Thai Vegetable Coconut Curry with Brown Basmati Rice
Sunday – Oven Roasted Root Vegetables with Quinoa (or substitute Special Grilled Chicken or Wild Caught Fish), Steamed Vegetables and Savory Cashew Thyme Sauce with Cranberry Glaze
Monday – Carob Raspberry Cups
Wednesday – Berry Parfait with Cashew Cream
Friday – ‘Ice Cream’ Cake or ‘Ice Cream’ with Topping