top of page




Vegan * Paleo and Diabetic friendly * No Sugar * No Gluten ingredients

* No MSG * No Preservatives * No Artificial Colors * No Artificial Flavors

* No Anti-caking agents * Kosher Certified * Made in the USA


Spice So Rite Vinaigrette Dressing


Mix the following together:


1 teaspoon of Swagger Spice So Rite

2 Tablespoons of Olive Oil; extra virgin olive oil if you have it

2 teaspoons of apple cider vinegar

Easy Potato Wedges 


What you need:


Swagger Spice So Rite

Potatos (red, brown, sweet, white)

Olive Oil 


Preheat oven to 375°F (190°C). Scrub potatoes and pat dry. Cut each potato lengthwise to make similar sized wedges. Coat all sides of the potato wedges with olive oil and Swagger Spice So Rite. Arrange potato wedges on a baking pan Cover with foil and bake 15 minutes. Remove foil and bake another 15 minutes or until golden brown.


Grilled Dijon n' Honey Chicken 


What you need:


2 tbsps olive oil

4 tbsps dijon mustard

4 tbsps honey

3 tbsps Swagger Spice So Rite

16 ozs chicken breasts (boneless, skinless halves)


1. Heat grill to medium high heat ( about 350 degrees). 2. Brush olive oil over both sides of chicken and sprinkle both sides with Swagger Spice So Rite. 3. Combine mustard and honey, place chicken on grill & brush half of mustard mix over chicken. 4. Grill covered about 4 minutes (or until fully cooked). 5. Turn chicken and brush remaining mustard mix over chicken and continue to cook another 4-5 minutes on a covered grill. (or until fully cooked). 6. Serve (maybe with some potatoe wedges?)

Healthy Fish Tacos 


What you need:


3 Tbsp. lime juice

1 Tbsp. olive oil

1 lb. white fish fillets (cod, haddock, tilapia, mahi-mahi)

1/2 cup nonfat Greek yogurt 

1/2 cup mayonnaise

4 cups cabbage

8 corn tortillas



Combine 1 tablespoon Swagger Spice So Rite, 1 tablespoon lime juice, 1 tablespoon olive oil and coat fish fillets. Combine remaining seasoning Mix, with yogurt, mayonnaise, remaining lime juice. Toss half of the yogurt mixture with cabbage. Cook fish over medium-high heat in nonstick skillet for 5 minutes, turning once (or until fish flakes easily). Break fish into pieces. Serve with warm corn tortillas, slaw and salsa.


bottom of page