Green Chile Chicken Enchilada Soup

This south-of-the-border-style soup is definitely one of our favorites! It’s creamy, just a little spicy, and simply delicious. The essential oils really round out the ethnic flavor. Who doesn’t appreciate an easy, slow-cooker meal on a busy day? You’ll absolutely love this soup!

Green Chile Chicken Enchilada Soup

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 1 lb. boneless, skinless chicken thighs or breasts
  • 2 cups chicken broth or stock
  • 8 oz. cream cheese, softened
  • 1 can (10 oz.) green enchilada sauce
  • 1 can (15 oz.) white beans
  • 3 cans (15 oz. each) black beans
  • 2 cans (4 oz. each) diced, fire-roasted, green chilies
  • 1 can (10 oz.) diced tomatoes (optional)
  • 4 tsp. ground chili powder
  • 1 tsp. salt
  • 3/4 tsp. paprika
  • 2 drops cumin essential oil
  • 2 drops cilantro essential oil
  • 1 drop black pepper essential oil
  • Toppings: cheese, sour cream, fresh lime, cilantro, etc.

Instructions:

    1. Place the chicken, chicken broth, enchilada sauce, beans, green chilies, diced tomatoes, seasonings, and essential oils* into a slow cooker. Stir the ingredients together, and cook on high for 3–5 hours or on low for 5–7 hours.
    2. Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
    3. Soften the cream cheese slightly in the microwave. Spoon small chunks into the slow cooker and stir it in. (*For stronger seasoning, stir in the essential oils at this point.)
    4. Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
    5. Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.

 

 

Avocado Lime Chicken Salad

This Avocado Lime Chicken Salad takes a twist on a traditional chicken salad, and we love it! The avocado adds a nice creamy texture, and you can’t go wrong with a lime-cilantro flavor. This salad is so tasty, and you can do a lot with it. Serve it alone, in a wrap, on bread, or in countless other ways. This recipe makes a great side, main dish, or a nice snack during the day.

Avocado Lime Chicken Salad

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 cups (250 g) cooked shredded chicken
  • 2 avocados
  • 1/4 cup (18 g) thinly sliced green onions
  • 2 Tbsp. (30 ml) fresh lime juice, separated
  • 2 Tbsp. (30 ml) mayonnaise
  • 2 drops lime essential oil
  • 3 drops cilantro essential oil
  • Salt and pepper to taste

Instructions:

  1. Set the chicken aside in a medium bowl.
  2. Dice the avocados, and gently combine with 1 Tbsp. (15 ml) lime juice. Season with salt and pepper, and set aside.
  3. In a small bowl, combine remaining lime juice with mayo, lime essential oil, and cilantro essential oil to form a dressing.
  4. Combine the dressing with the shredded chicken, and stir to coat entirely.
  5. Gently combine the chicken with the avocados and sliced green onions.
  6. Serve immediately, or chill until ready to serve.

If you prefer more sauce on your salad, you can always add more mayonnaise and lime juice to make it a little creamier.

Stuffed Peppers with Essential Oils

If you’re looking for a new international recipe, you’ll love this European classic. These stuffed peppers are delicious and relatively easy to make. The hint of essential oil adds a nice flavor and makes these even healthier! Your whole family will love this tasty new recipe!

Stuffed Peppers

  • Servings: 8
  • Difficulty: Moderate
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Pepper Ingredients:

  • 4 large bell peppers
  • Parmesan cheese for topping

Sauce Ingredients:

  • 2 cups (500 ml) marinara sauce
  • 1 cup (250 ml) beef broth
  • 1 Tbsp. (15 ml) balsamic vinegar
  • 1/4 tsp. (400 mg) crushed red pepper flakes

Stuffing Ingredients:

  • 1 cup (185 g) uncooked white rice
  • 1 drop oregano essential oil
  • 1 drop basil essential oil
  • 1 onion, diced
  • 1 Tbsp. (15 ml) olive oil
  • 1 cup (100 g) shredded parmesan cheese
  • 1 lb. (500 g) lean ground beef
  • 1 can (10 oz.) diced tomatoes
  • 1/4 cup (15 g) chopped parsley
  • 4 garlic cloves, minced
  • 2 tsp. (10 g) salt
  • Pinch ground cayenne pepper
  • 1 drop black pepper essential oil

Instructions:

  1. Add the rice, oregano essential oil, and basil essential oil to 2 cups (500 ml) water. Cook the rice over the stovetop or in a rice cooker, and set aside.
  2. In a frying pan, cook onion in olive oil until softened. Place half of the onion pieces in a large bowl, and set aside.
  3. Combine marinara sauce, beef broth, crushed red pepper flakes, and balsamic vinegar in the frying pan with the remaining onions. Cook over medium-high heat for 1 minute, then pour sauce mixture into a 9″ × 13″ (23 × 33 cm) baking dish.
  4. To the large bowl with the onions, add uncooked ground beef, diced tomatoes, garlic, salt, cayenne pepper, parsley, and black pepper essential oil. Stir to combine.
  5. Add cooked rice and 1 cup parmesan cheese to the meat mixture.
  6. Cut each bell pepper in half, and remove the seeds. Stuff the peppers tightly with the meat mixture. You can fill them to overflowing, as the meat will shrink when it cooks.
  7. Place the peppers in the baking dish into the tomato sauce, top with more cheese, cover with aluminum foil, and bake at 375°F (190°C) for 45 minutes.
  8. Remove aluminum foil, and bake for 20 minutes, or until the meat is no longer pink, peppers are tender, and the cheese is melted and crispy.
  9. Scoop a pepper half into a bowl, and pour some of the sauce on top.

You can use our marinara sauce if you want the extra essential oil flavor!

Cilantro Lime Chicken with Avocado Salsa

If you’re looking for a fun new recipe to spice up your dinners, you have to try this yummy cilantro lime chicken! The flavor is rich and savory, and the salsa is delicious. This recipe is simple and can be made up ahead of time, or quickly on the spot!

Cilantro Lime Chicken

  • Servings: 4–6
  • Difficulty: Moderate
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Ingredients:

  • 4–6 chicken breasts
  • Juice of 2 limes
  • 1/2 cup (30 g) chopped parsley
  • 1/2 cup (120 ml) olive oil
  • 2 Tbsp. (30 ml) honey
  • 2 tsp. (12 g) salt
  • 2 garlic cloves, finely minced
  • 1/2 tsp. (1 g) onion powder
  • 3 drops lime essential oil
  • 5–10 drops cilantro essential oil
  • 1 drop black pepper essential oil
  • 1 drop cumin essential oil
  • 1 drop coriander essential oil

Instructions:

  1. Combine all ingredients thoroughly, and place in a plastic zip-top bag.
  2. Marinate in the fridge for at least 1 hour or up to overnight.
  3. Remove the chicken from the bag, and drain the remaining marinade.
  4. Cook the chicken over medium heat in a frying pan until cooked thoroughly and lightly browned.
  5. Top with avocado salsa (recipe below), and enjoy!

Cilantro Lime Avocado Salsa

  • Servings: Yield=2–3 cups
  • Difficulty: Easy
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Ingredients:

  • 2 avocadoes, diced
  • 2 tomatoes, diced
  • 1/4 cup (50 g) onion, finely diced
  • Juice of 1/2 lime
  • 1/4 tsp. (1 g) garlic powder
  • 2–3 drops cilantro essential oil, to taste
  • Salt and pepper, to taste

Instructions:

  1. Combine all ingredients in a bowl, being careful not to stir so much that the avocadoes get mushed.
  2. Serve with chicken, chips, or flatbread.

Artichoke Portobello Soup

This creamy vegetarian soup is packed with nutrients and flavor! In fact, you’ll think you’ve died and gone to heaven—it’s that good! It got rave reviews from the many people who tested this recipe in preparation for this post. Give it a try and let us know what you think!

Artichoke Portobello Soup

  • Servings: 4–6
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (113 g) butter
  • 1/2 cup (80 g) onion, diced (or green onions)
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 2 portobello mushrooms, chopped (or 6 crimini mushrooms)
  • 3 Tbsp. (23 g) flour
  • 4 cups (1 liter) chicken broth
  • 1 jar (4–6 oz.) marinated artichoke hearts, drained and sliced
  • 1 bay leaf
  • 1/8 tsp. (220 mg) cayenne pepper
  • 1 cup (240 ml) heavy cream
  • Salt to taste
  • 1 drop thyme essential oil
  • 1 drop oregano essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Place butter in a large saucepan over medium heat, and allow it to melt a little. Add onion, carrots, and celery; sauté until the vegetables start to caramelize.
  2. Add chopped mushrooms, sauté 3–4 more minutes, and then sprinkle with flour and stir for 1–2 minutes to allow the flour to cook in the butter. Add broth, artichokes, bay leaf, and cayenne pepper. Simmer for 15–20 minutes.
  3. Scoop soup into a blender, and pulse 5–10 times (this step can be skipped if you like larger chunks in your soup).
  4. Pour the soup back into the large saucepan, and stir in the heavy cream, salt, and essential oils. Cook 3–5 minutes, or until slightly thickened and heated through.

Veggie Wraps with Avocado White Bean Spread

These veggie wraps make a healthy and light meal that is perfect for helping you achieve your health goals. Use a large leafy green or a tortilla as your wrap, depending on your preference or health goals. If you have any leftover Avocado White Bean Spread, try using it as a veggie dip—it’s delicious!

Veggie Wraps

  • Servings: 2+
  • Difficulty: Easy
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Ingredients & Supplies:

  • Chard, collard greens, or tortilla wraps
  • Avocado White Bean Spread (recipe below)
  • Carrots, julienned or sliced with a vegetable peeler
  • Red cabbage, shredded
  • Sprouts (broccoli, alfalfa, or bean)
  • Sweet bell peppers, thinly sliced
  • Cucumbers, cut into matchsticks or sliced with a vegetable peeler
  • Salt and pepper to taste

Instructions:

  1. Prepare your vegetables, and make the Avocado White Bean Spread (see recipe below).
  2. If using the chard or collard green leaves as the wrap, cut along the stem on the large leaf so you end up with 2 pieces.
  3. Spread the Avocado White Bean Sauce over the middle of the chard leaf, collard green leaf, or tortilla wrap. Layer on the sliced vegetables over the sauce. Starting at one end, begin rolling as you hold down the filling to tightly roll up the wrap. Lay seam-side-down on a serving platter or plate. Enjoy!


This avocado spread is great to use in a veggie wrap or as a vegetable dip!

Avocado White Bean Spread or Dip

  • Servings: 2+
  • Difficulty: Easy
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Ingredients & Supplies:

  • 1–2 avocados, peeled and pitted
  • 1 can (14.5 oz.) great northern white beans
  • 2 Tbsp. (30 ml) lemon juice
  • 1/4 tsp. (1.5 g) salt
  • 1 drop lemon essential oil
  • 1 toothpick black pepper essential oil
  • 1 toothpick basil essential oil

Instructions:

  1. Place all ingredients in a food processor or blender, and blend until all combined.
    You may need to scrape down the sides a few times.
  2. Enjoy on the veggie wraps (recipe above), or dip with vegetable sticks!

Pressure Cooker Butter Chicken (Flavored with Essential Oils!)

Butter chicken is simple to make and commonly liked, even by those who don’t normally like Indian food. This version of butter chicken uses essential oils to achieve the exotic flavor of the dish. We used a pressure cooker (Instant Pot®) for this recipe, but you could let it simmer on the stove with similar results.

Butter Chicken with Essential Oils

  • Servings: 6–8
  • Difficulty: Moderate
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Initial Ingredients:

  • 1 can (14 oz.) diced tomatoes
  • 5–6 cloves garlic
  • 1 tsp. (3 g) turmeric
  • 1/2 tsp. (1 g) cayenne pepper
  • 1 tsp. (2 g) paprika
  • 1 tsp. (6 g) salt
  • 1 bay leaf
  • 1 tsp. (2 g) garam masala
  • 2 lbs. (1 kg) boneless chicken thighs (see substitution note below)

Final Ingredients:

  • 1/2 cup (100 g) coconut oil or butter, cut into cubes
  • 1/2 cup (120 ml) coconut milk or heavy cream
  • Pinch nutmeg
  • 2 drops cumin essential oil
  • 1–2 drops coriander essential oil
  • 1 drop cardamom essential oil
  • 1 drop cassia essential oil
  • 1 drop clove essential oil
  • 1 drop black pepper essential oil
  • 1 drop ginger essential oil
  • 1/4–1/2 cup (15–30 g) fresh cilantro or parsley, chopped

Instructions:

  1. Place all the initial ingredients into the pressure cooker. Mix the sauce well, and then place the chicken on top of the sauce.
  2. Seal the pressure cooker, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes before quickly releasing the remaining pressure.
  3. Remove the chicken, and set aside. Remove and discard the bay leaf.
  4. Using an immersion blender (or regular blender with care—the liquid is really hot!), blend up the sauce.
  5. Allow the sauce to cool a little before adding the butter, coconut milk, cilantro or parsley, nutmeg, and essential oils. If you add these items while the sauce is too hot, it will be a thin sauce. Just place it in the fridge for a little bit to help it thicken.
  6. Cut the chicken into chunks before adding back into the sauce.
  7. Serve over rice or zucchini noodles or with a side of naan.

Notes/Substitutions:

  • You can substitute some or all the chicken with tofu, steamed vegetables, or shrimp. Just add 1/4 cup (60 ml) water to the sauce before cooking, then add the substituted ingredients after cooking and heat until warm or cooked through.
  • You can use frozen chicken. Just push it into the sauce before cooking and add 1–2 minutes to the cook time.

Turkey Rub with Essential Oils

Thanksgiving wouldn’t be the same without a turkey. We’ve come up with this delicious turkey rub recipe so you can benefit from the wonderful properties and flavors of essential oils this Thanksgiving.

Turkey Rub with Essential Oils

  • Difficulty: Easy
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Ingredients & Supplies:

  • 2–4 Tbsp. (25–50 g) brown sugar or organic cane sugar (optional)
  • 4 Tbsp. (57 g) butter, softened
  • 1 tsp. (4 g) kosher salt or Himalayan sea salt
  • 1/2 tsp. (1.5 g) garlic powder
  • 2–3 drops cassia essential oil
  • 3–5 drops rosemary essential oil
  • 3–5 drops thyme essential oil
  • 2–3 drops black pepper essential oil
  • 1 toothpick–1 drop ginger essential oil

Instructions:

  1. Add all ingredients to a glass bowl. Mix together using a hand mixer or fork.
  2. Rub onto the turkey (and inside the turkey) prior to cooking for a more subtle flavor or after cooking for stronger flavor (use a spoon or pastry brush to spread it around if the turkey is hot).

Note: If you are rubbing it onto an uncooked turkey, use the maximum number of essential oil drops. If you are rubbing it on a cooked turkey, use fewer essential oil drops unless you want a strong flavor.

Although you can use this turkey rub recipe no matter how you cook your turkey, we tested it on a frozen turkey breast that we cooked in an electric pressure cooker. It turned out delicious, so we want to share this recipe with you as well.

Pressure-Cooked Essential Oil Turkey Breast

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 3.5 lbs. (1.5 kg) frozen turkey breast
  • Essential Oil Turkey Rub (recipe above..use the max number of essential oil drops)
  • 2 Tbsp. (28 g) butter (can take some from the turkey rub)
  • 1 apple, cut into large chunks
  • 1/2 onion, quartered
  • 1/2 tsp. (1 g) allspice berries
  • 2 stalks celery (optional)
  • 2 1/2 cups (600 ml) chicken broth
  • 1 tsp. (4 g) kosher salt or Himalayan sea salt
  • Fresh sage leaves (optional)

Instructions:

  1. Using your hand, spread the Essential Oil Turkey Rub over the entire turkey breast.
  2. In the pressure cooker, sauté the butter, apple, onion, allspice berries,
    and celery until the onion is translucent. Add the chicken broth to the pressure cooker.
  3. Place a trivet in the pressure cooker on top of the apple/onion mixture. Place the frozen turkey breast on the trivet. Sprinkle salt over turkey and lay sage leaves on top, if desired.
  4. Lock and seal the lid. Cook on high pressure for 45–50 minutes, and let the pressure release naturally before opening the lid.
  5. If you want the skin crispy, place the turkey breast along with some of the broth in a baking dish or roasting pan, and broil for 5 minutes or until golden brown.
  6. Allow to cool for 10 minutes before slicing.

Extra Ideas:

  • The juices make a delicious turkey gravy! Use a slotted spoon to scoop out the apple/onion mixture. Melt 4 Tbsp. (57 g) butter in a saucepan. Whisk in 1/4 cup (30 g) flour. Let cook for a couple minutes, then slowly add the turkey broth while continuing to whisk. Keep stirring for a couple more minutes until the gravy thickens.
  • If turkey is not frozen, cook on high pressure for 25–30 minutes with a natural pressure release.

Try these other Thanksgiving recipes & ideas:

Harvest Turkey Sloppy Joes

These Harvest Turkey Sloppy Joes put a fun autumn twist on the average sloppy joe. You’ll love the rich flavor, and your body will thank you for the healthier ingredients! Everyone who tried this recipe gave it a big thumbs up!

Harvest Turkey Sloppy Joes

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 1 lb. (450 g) ground turkey (for a vegan option, substitute this with 1 cup [190 g] dried green lentils)
  • 1 Tbsp. (15 ml) coconut oil or avocado oil
  • 1 1/2 cups (210 g) diced butternut squash
  • 1/2 red onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) tomato paste
  • 1 tsp. (2 g) mustard powder
  • 1 tsp. (2 g) ground cumin
  • 1/2 tsp. (1 g) paprika
  • 1 can (15 oz.) tomato sauce
  • 1 cup (245 g) canned pumpkin puree
  • 3–4 Tbsp. (45–60 ml) maple syrup
  • 2 Tbsp. (30 ml) apple cider vinegar
  • 1/2 tsp. (3 g) salt
  • 1–2 drops black pepper essential oil
  • 2 drops cumin essential oil
  • 1–2 drops rosemary essential oil
  • 1 drop thyme essential oil

Instructions:

  1. If using lentils: Add the lentils and 2 cups (480 ml) of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash, and simmer until both the squash and lentils are tender, about 7–12 more minutes. Drain any excess water, and set aside.
  2. If using ground turkey: In a large skillet, heat the coconut oil over medium-high heat. Add in the ground turkey, onion, and butternut squash, and cook until the turkey is cooked through and the butternut squash is soft (about 7–10 minutes).
  3. Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sauté for another 30 seconds.
  4. Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.
  5. Add in the apple cider vinegar, salt, and essential oils. Stir to combine. Remove from the heat, and serve with buns or flatbread, over potatoes, on a salad, or as desired. We enjoyed our sloppy joes with onion slices, lettuce, and avocado on a Kaiser roll.

Black Bean Chili and Rosemary Cornbread

This essential oil–flavored chili and cornbread make the perfect meal for a cold evening. This recipe is easy to make whether you make it on the stove, in a pressure cooker, or in a slow cooker.

Black Bean Chili

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 2 tsp. (10 ml) olive oil
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 jalapeño pepper, seeded and minced (or 1 small can of green chiles)
  • 3 cloves garlic, minced
  • 1 lb. (450 g) organic, grass-fed ground beef
  • 1 (14.5 oz.) can dark red kidney beans, drained and rinsed
  • 2 (14.5 oz.) cans black beans, drained and rinsed
  • 2 (14.5 oz.) cans diced tomatoes, undrained (or substitute with 5–6 large fresh tomatoes, skinned and diced)
  • 3 Tbsp. (45 ml) tomato paste
  • 1 Tbsp. (15 ml) dark brown sugar or honey (add a little more sugar if using fresh tomatoes)
  • 2 tsp. (5 g) unsweetened cocoa or cacao powder
  • 2 Tbsp. (16 g) chili powder
  • 2 tsp. (4.5 g) paprika
  • 1/2 tsp. (2.5 g) kosher salt, or to taste
  • 2 cups (480 ml) beef broth
  • 2–3 drops cumin essential oil
  • 1 drop black pepper essential oil
  • 1 drop coriander essential oil

Optional Toppings:

  • Grated cheese
  • Sour cream
  • Avocado slices
  • Green onions
  • Cilantro
  • Hot sauce

Instructions:

  1. Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.
  2. Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.
  3. In a stock pot, pressure cooker, or slow cooker, place the onion/pepper mixture, ground beef, beans, tomatoes, tomato paste, sugar (or honey), cocoa powder, chili powder, paprika, salt, and beef broth; cook* until flavors are combined.
  4. Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.

*Cooking Times:

  • Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.
  • Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.
  • Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.

Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.

Rosemary Cornbread

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients & Supplies:

  • 6 Tbsp. (85 g) butter
  • 1 cup (155 g) cornmeal
  • 3/4 cup (90 g) flour
  • 1 Tbsp. (12.5 g) sugar
  • 1 1/2 tsp. (7 g) baking powder
  • 1/2 tsp. (2 g) baking soda
  • 1/4 tsp. (1.5 g) salt
  • 2 large eggs
  • 1 1/2 cups (360 ml) buttermilk (or 1 1/2 cup milk + 1 1/2 Tbsp. white vinegar or lemon juice)
  • 1–2 drops rosemary essential oil

Instructions:

  1. Preheat the oven to 425°F. Place butter in an 8″ (20 cm) baking dish (or standard bread pan), and put in the oven so the butter will melt.
  2. If you don’t have buttermilk on hand, stir together 1 1/2 cups (360 ml) milk and 1 1/2 Tbsp. (23 ml) white vinegar or lemon juice. Set aside.
  3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.
  5. Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.
  6. Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).
  7. Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.
  8. Remove the cornbread from the oven, and let it cool for 10 minutes before serving.