1/2 cup (120 ml) lime juice (from about 3–4 limes; add water to reach 1/2 cup if needed)
1/2 cup (100 g) sugar
1–2 drops lime essential oil
Chilled sparkling water or club soda (regular water also works if you don’t like carbonation)
Stir the lime juice in with the sugar in a small saucepan, and bring to a simmer over medium heat. Lower the heat, and cook, stirring frequently, until the sugar is completely dissolved. Remove from heat, and pour into a glass dish.
Add lime essential oil. Cover, and refrigerate until chilled.
Mix about 2 Tbsp. (30 ml) of the limeade concentrate with 1 cup (240 ml) of chilled sparkling water in a glass cup. Taste, and add more water if you want a lighter flavor.
Serve with ice.
Basil Limeade: Add 1 toothpick of basil essential oil with the lime essential oil, and use basil leaves for garnish.
Rosemary Limeade: Add 1 toothpick of rosemary essential oil with the lime essential oil, and use fresh sprigs of rosemary for garnish.
Note: The essential oil flavor will get stronger the longer the limeade sits. Add the basil or rosemary essential oil right before serving.
Use frozen berries instead of ice cubes and garnish.
Try substituting liquid stevia for the sugar to make it healthier. No need to heat it up either—just mix and serve.
Making your own condiments can be cheaper and healthier. It also allows you to customize the flavor to your preference. Try this mayonnaise with an added essential oil flavor such as basil, rosemary, lemon, or black pepper!
Place all ingredients except butter in a blender. Blend on high for about a minute or until the ingredients are completely combined.
Place batter in the fridge to chill for 1–2 hours.
Once chilled, remove the batter from the fridge. Lightly coat a crepe pan or small frying pan with butter.
Heat the pan to medium-high. Pour a thin layer of batter into the pan. Cook until the crepe is golden on the bottom; then flip the crepe and cook the other side. Repeat until all the crepes are cooked.
2 cups chicken, diced
1 tsp. olive oil
4 Tbsp. butter
2 Tbsp. flour
1 cup milk, warmed
2 tsp. garlic powder
Salt and pepper to taste
1 drop rosemary essential oil
1 drop thyme essential oil
1 drop basil essential oil
Sauté chicken in olive oil until cooked completely. Remove from pan, and set aside.
Using the same pan you cooked the chicken in, melt the butter, and then whisk in 2 Tbsp. of flour.
Gradually add the warm milk to create a creamy sauce. Add the garlic, salt, pepper, and essential oils. Taste, and add more salt and pepper if needed.
Return the chicken to the pan, and stir it in with the sauce.
Sprinkle cheese on the bottom of a crepe, layer chicken and sauce over it, and roll it up. Repeat until all of your crepes have been filled.
Check out this healthy version of a Greek pita! However, if you like the bread, just assemble the ingredients into a pita, including the lettuce. The leftover tzatziki also makes a fantastic vegetable dip!
Here’s a recipe for our pasta-loving friends! But, even if you don’t like pasta, don’t let that stop you from trying this delicious spinach-basil pesto! This pesto is also great with chicken, tilapia, quinoa, or bread and in any other basil pesto dish.
Are you looking for a healthy dish to serve for St. Patrick’s Day? This rainbow chopped garden salad is the perfect dish! You can serve it in a rainbow style on each plate like the picture, stack the ingredients by color in a glass bowl, or simply mix all the ingredients together in a salad bowl. However you serve this salad, it will look and taste delicious!