Herbal One Weight Loss Grimsby

08/31/2026

Dill Pickle Ranch Potato Salad

Serves 12, 1/2 protein, 1 starch, 1 dairy, 1/2 vegetable, 1 fat

Ingredients
6 large eggs
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
2/3 cup mayonnaise
2/3 cup sour cream
3 tablespoons pickle brine from the jar
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup thinly sliced celery
1 cup chopped dill pickles
1/4 cup finely chopped red onion

Directions
Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat, cover and let stand 15 minutes; drain. Place eggs in ice water until cool enough to handle; drain. Peel and coarsely chop.

Meanwhile, place potatoes in a large saucepan with enough salted water to cover. Bring to boiling, reduce heat and simmer, covered, until just tender, about 10 minutes; drain. Spread on a baking sheet or tray and let cool slightly, about 5 minutes.
Meanwhile, for dressing, in a large bowl, whisk together mayonnaise, sour cream, pickle brine, dill, parsley, chives, garlic, salt and pepper.
Add eggs, potatoes, celery, pickles, and onion to the bowl; toss to combine.

Cover and chill 1 to 2 hours before serving

08/26/2026

☀️ SUMMER IS NOT OVER YET! ☀️

There’s still plenty of summer left and there’s no better time than NOW to start your weight loss journey! 💪💗

Over the years, we’ve had the privilege of helping so many amazing people reach their weight loss goals, feel more confident, and make lasting changes. 🙌

And guess what? It could be YOU! ✨

At Herbal One Grimsby, we offer:
🌿 One-on-one weight loss support
🥗 Personalized meal plans
💚 Weight loss coaching
🌱 Herbal supplements
📋 Guidance and accountability
✨ A supportive team cheering you on every step of the way

You don’t have to wait for fall. You don’t have to wait for Monday. You can start today!

Imagine how much better you could feel by the time the next season arrives. 🍂

📍 39 Main St. E., Downtown Grimsby
📲 Text or call: 905-309-3623

**Your journey starts with one decision. Could today be that day? 💗**

💚 Kelly & Nicole

08/19/2026

**Burger Bowls**🍔🥗🍔🥗

Serves 4
1 Serving = 1 Protein | 1 Starch | 1 Fat | 2 Veg | 1 Dairy

**Ingredients:**
340g Cavendish Farms Diner Style hashbrowns, raw measurement (110 calories, 20g carbohydrates, 2g fibre, 20 mg sodium per 85g)

Paprika, Garlic, black pepper, onion powder
1 lb lean ground beef, raw measurement
4 Western Family 50% less salt baby dill, diced (60g)
1/2 cup Heinz Burger Sauce (40 calories, 3.5g fat, 115mg sodium per 1 tbsp)
4 oz cheese
4 cups lettuce
1 cup red onion, diced
2 cups tomato, diced

**Directions:**
Brown beef and season with paprika, garlic, black pepper, and onion powder. Bake Hashbrowns in oven (follow package instructions). Assemble bowls by dividing Hashbrowns and ground beef into 4 equal portions, then top each with 1 cup lettuce, 1/4 cup red onion, 1/2 cup tomato, 1 baby dill, 2 tbsp Burger Sauce, and 1 oz cheese.

**Meal Prep Option** - Store toppings separately and assemble when ready to eat.

08/12/2026

It won't happen overnight.

But if you quit, it won't happen at all.

Perhaps you will experience momentary relief because you no longer have to face a challenge, but this satisfaction will be fleeting, and it is often followed by a crashing wave of regret.

Wouldn't you rather find out what happens if you don't quit?

What healthy change(s) are you putting off this summer?

We can help you take the leap and keep going! 💪

📍 39 Main St. E., Downtown Grimsby
📱 Text or call: 905-309-3623

08/05/2026

Mexican-Inspired Smash Burger

Ingredients
1 cup loosely packed fresh cilantro
1 tablespoon lime juice, from one lime
1 teaspoon veggie oil,
8 ounces ground beef, divided into 4 balls
Salt and freshly ground black pepper
1/4 teaspoon ground cumin, divided
1/4 teaspoon dried Mexican oregano, divided
1/4 small white onion, very thinly sliced or finely shaved on a mandoline
2 serranos, very thinly sliced or finely shaved on a mandoline
2 slices Monterey Jack cheese,
2 brioche buns,

Directions
In a small bowl, combine cilantro with lime juice. Set aside.
Add 1/2 teaspoon oil to a 12-inch stainless steel, carbon steel, or cast iron skillet and spread over entire surface with a paper towel. Set skillet over medium heat and allow to preheat for 5 minutes. Increase heat to high and heat until skillet is smoking, about 1 minute. Place two beef balls in pan and smash down with a stiff metal spatula. Smashed patties should be slightly wider than burger bun. Season with salt, pepper, 1/8 teaspoon ground cumin, and 1/8 teaspoon oregano. Immediately add all of chile slices, followed by all of the onion slices, dividing them evenly between both patties. Use a spatula to press topping firmly into meat.
Cook until bottom of patties turn brown and crispy, about 1 minute. Using the back side of a stiff metal spatula, scrape patties from pan, making sure to get all of the browned bits then working with 1 patty at a time, slide spatula under patty, and secure toppings with a second spatula, and flip. Repeat with second patty.
Cook until chiles and onions soften and burgers are cooked through, about 30 seconds.
Divide dressed cilantro leaves onto the base of both buns. Transfer 1 cooked patty with onions and chiles to cilantro leaves on each bun base.
Wipe skillet clean with paper towels and set skillet over high heat, add remaining 1/2 teaspoon oil, and heat until just smoking. Place remaining 2 beef balls in skillet and smash down with a stiff metal spatula. Smashed patties should be slightly wider than burger bun. Season with salt, pepper, remaining 1/8 teaspoon ground cumin and remaining 1/8 teaspoon oregano.
Cook until bottom of patties turns brown and crispy, about 1 minute. Using the back side of a stiff metal spatula, scrape patties from pan, making sure to get all of the browned bits. Flip patties and top each patty with 1 slice of cheese. Cook until bottoms are browned and cheese is melted, about 30 seconds. Transfer to top of other cooked patties. Close each assembled burger with bun top and serve.
Serves 2
Time: 20 minutes
1 1/2 protein, 2 starch, 1 dairy, 2 fat

07/31/2026

☀️ CLOSED LONG WEEKEND☀️

We will be closed on Monday, August 3!

Whether you're spending the day relaxing, firing up the barbecue, heading to the cottage, enjoying the sunshine, or simply making memories with the people you love, we hope your long weekend is filled with laughter, happiness, and plenty of fun!

Thank you for your continued support. We can't wait to welcome everyone back on Tuesday and help you with all your health, wellness, and weight-loss goals.

Have a wonderful long weekend, everyone! 💚

📍 39 Main St. E., Downtown Grimsby

📞 Call or text us at 905-309-3623

07/29/2026

Mouth Watering Zucchini-Feta Bread🤤

Serves 10, 1/2 protein, 1/2 dairy, 1 starch, , 1/2 vegetable, 1 fat

Ingredients
1 large zucchini (12 ounces), scrubbed and trimmed
1 cup crumbled feta cheese, divided
2 large eggs
½ cup extra-virgin olive oil
⅓ cup whole-milk plain strained yogurt, such as Greek-style
1 teaspoon grated lemon zest
1 tablespoon lemon juice
2 medium cloves garlic, grated
½ teaspoon crushed red pepper
1 cup all-purpose flour
1 cup whole-wheat flour
1½ teaspoons no-salt-added dried Italian seasoning
¾ teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt

Directions
Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on the long sides. Grate zucchini on the large holes of a box grater to measure 1½ cups. Thinly slice the remaining zucchini; set aside.

Transfer the grated zucchini to a large bowl. Add ¾ cup feta, 2 eggs, ½ cup oil, ⅓ cup yogurt, 1 teaspoon lemon zest, 1 tablespoon lemon juice, the grated garlic and ½ teaspoon crushed red pepper; whisk until combined. Add 1 cup all-purpose flour, 1 cup whole-wheat flour, 1½ teaspoons Italian seasoning, ¾ teaspoon baking powder, ½ teaspoon baking soda and ⅛ teaspoon salt; fold just until combined. Transfer the batter to the prepared loaf pan; spread into an even layer. Arrange the reserved zucchini slices over the top.

Bake for 45 minutes. Sprinkle with the remaining ¼ cup feta and continue baking until the loaf is browned and a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes. Using the parchment overhangs as handles, transfer the loaf to a wire rack and let cool completely, about 2 hours.

To make ahead:
Tightly wrap cooled loaf and refrigerate for up to 4 days.

07/23/2026

🚨 **NEW PRODUCT ALERT!** 🚨

They're finally here... **Rocky Way Protein Bars!** 🍫💪

Looking for a delicious snack that helps keep you on track with your health goals? Our NEW **Rocky Way** protein bars are the perfect choice!

🇨🇦 **Made in Canada**
🌾 **Gluten-Free**
💪 **15g of Protein**
😋 Rich, satisfying, and absolutely delicious!

Whether you need a quick breakfast, a post-workout snack, or something to curb those afternoon cravings, Rocky Way has you covered.

Stop by **Herbal One Grimsby** and grab yours before they're gone! 🤎

💚💚 Kelly & Nicole

07/20/2026

07/15/2026

Mouth watering Herbed Lemon Chicken and Rice!

Serves 4, 2 protein, 1 starch, 2 fat

Ingredients
cooking spray
2 cups parboiled rice
2 3/4 cups chicken bone broth
1 (1 ounce) packet McCormick® Perfect Roast Chicken & Vegetables seasoning mix(see notes)
1 small onion, diced
4 cloves garlic, minced
2 tablespoons lemon juice
1 small jar pimentos, drained
2 tablespoons olive oil
4 tablespoons butter, cut into pieces
2 pounds skinless boneless chicken thighs
1 teaspoon dried thyme
1 teaspoon Cantanzaro herbs or Italian herbs
1/2 teaspoon paprika
freshly ground black pepper to taste
parsley for garnish

Directions
Preheat the oven to 350 degrees F (180 degrees C). Spray a glass casserole dish with nonstick spray.
In the casserole dish combine: rice, bone broth, McCormick seasoning packet, diced onion, minced garlic, lemon juice, pimentos and olive oil. Stir well to dissolve seasoning into the liquid.

Enjoy!!
Place chicken thighs on top. Dot chicken with butter pieces. Cover tightly with foil.
Bake until rice is tender and chicken is fully cooked, about 60 minutes. Remove foil, sprinkle with thyme, Cantanzaro herbs, paprika, and parsley, and return to the oven to bake for 20 minutes more.
Finish with additional fresh lemon juice and parsley.