The Naturally Well By The Shore Cuisine

Our vegetarian 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, they 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:

SoyFresh / Organic food at Naturally Well by the Shore
Gluten
Peanuts
Corn
Processed chemicals and additives
Processed sugar
Dairy
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 Terra Bella menu is a wonderful blend for many styles of eating – we can accommodate a wide variety of health philosophies.

Chef Marian Tobin


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.

Sample Menu for Naturally Well by the Shore

A Choice of One:

Low glycemic fruit and veg protein smoothie with optional organic wheat grass powder

Mixed Fruit Bowl with “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 Sundried 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 Sundried 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