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.

Essential Oil Ravioli Hearts

These noodles are so cute and fun to make, and they make a perfect Valentine’s Day dinner! The recipe is a little complicated, but this ravioli is to die for, making it worth every minute! It’s so fun that all the kids will want to join in and help you cut out the noodles! The hardest part will be sharing these tasty raviolis with the rest of the family.

Homemade Ravioli

  • Servings: 4
  • Difficulty: Difficult
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Ingredients:

  • 1 1/2 cups (180 g) all-purpose flour
  • 2 eggs
  • 1/4 tsp. (1.5 g) salt
  • 1–2 Tbsp. (15–30 ml) water (as needed)
  • 1 egg, lightly beaten
  • 1 Tbsp. (15 ml) water
  • Cheese mixture (recipe below)
  • Marinara sauce (recipe below)
  • Parmesan cheese for topping

Instructions:

  1. Combine flour, 2 eggs, and salt in a food processor, and process until well mixed.
  2. If necessary, slowly add water until the mixture forms a firm dough.
  3. On a lightly floured surface, knead the dough until smooth. Check the dough by cutting it with a knife. Once there are no air bubbles in the middle, and the outside is smooth, the dough is ready.
  4. Wrap the dough in plastic wrap, and let stand for 30 minutes.
  5. Divide dough into 4 portions, and roll out to about 1/16″  (1.5 mm) thickness using a rolling pin or pasta machine.
  6. Using a heart-shaped cookie cutter, cut hearts into the dough. Or cut the dough into 2″ (5 cm) squares using a knife.
  7. Combine 1 lightly beaten egg and 1 Tbsp. (15 ml) water in a bowl, and brush the dough pieces lightly with the mixture.
  8. Place a small spoonful of the cheese mixture (recipe below) in the middle of the dough, leaving enough space around the edges to seal the dough.
  9. Lay the second piece of dough on top, and use your fingers to press the edges down around the cheese so they stick together.
  10. Bring a pot of saltwater to boil, and gently drop the ravioli into the boiling water. Cook 1/4 of the ravioli at a time to avoid the noodles sticking together. Cook for 5–10 minutes (depending on the thickness of the noodles), or until tender.
  11. Using a slotted spoon, remove the ravioli from the water, and place on a serving dish.
  12. Top with marinara sauce (recipe below) and parmesan cheese.

Notes:
If your noodles are thick, they will take longer to cook.
If you have leftover cheese filling, it makes a great topper for the finished pasta for an added cheesy kick.

Basil and Oregano Cheese Filling

  • Servings: Yield=2 cups (500 ml)
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (125 g) ricotta cheese
  • 1/2 cup (55 g) shredded mozzarella cheese
  • 1/2 cup (55 g) shredded gouda cheese
  • 1/2 cup (50 g) shredded parmesan cheese
  • 1 clove garlic, finely minced
  • 1/4 tsp. (125 mg) dried parsley
  • 1/4 tsp. (1.5 g) salt
  • Ground black pepper, to taste
  • 1 toothpick oregano essential oil
  • 1 toothpick basil essential oil

Instructions:

  1. Combine cheeses, parsley, salt, and pepper.
  2. Dip a toothpick in the oregano and basil oils, and run the toothpicks through the cheese mixture to combine.
  3. Taste, and add more salt, pepper, and/or essential oil as needed.

The taste may be a little strong, but once the noodles are boiled, the flavor will be much milder.
You can use just about any kind of cheese in this recipe, not just the ones listed. If you have other cheeses, experiment to find out which ones give the best flavor for you!

Marinara Sauce

  • Servings: 8
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. (15 ml) olive oil
  • 1/2 white onion, finely chopped
  • 1 garlic clove, minced
  • 1 1/2 tsp. (9 g) salt
  • 2 cans crushed tomatoes (28 oz. each)
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil

Instructions:

  1. Place the olive oil and chopped onion in a saucepan, and sauté over medium heat until the onions are tender.
  2. Add the garlic in with the onions, and continue cooking for an additional minute, stirring frequently.
  3. Add the salt and crushed tomatoes to the saucepan. Stir everything in the saucepan together, and continue cooking until warmed through.
  4. Turn off the heat, and stir in the oregano, rosemary, and thyme essential oils.
  5. Serve over your choice of noodles.

Fat-Busting Fat Bombs and Shakes (Keto Friendly)

Why Fats are Fab

Contrary to conventional wisdom, researchers have lately discovered that fat doesn’t make you fat. In fact, your body actually requires healthy, natural fats for proper hormone production and metabolism. It’s the quick-release carbohydrates in sugars and grains that the body coverts to fat stores.

That’s why the ketogenic diet has caught fire. (In a nutshell—and nut fats are in—eating keto means getting 60–70% of daily calories from fat, 15–30% from protein, and 5–10% from carbohydrates). The goal is to get your body to burn fat instead of glucose for energy.

The main problem with drastically cutting those naughty sugars and grains is nagging carb cravings. So whether you’re strictly eating keto or just cutting back on carbs for weight control, satisfying fat bombs and shakes can be a diet saver. Flavoring them with essential oils just ups the overall body benefits.

Fat Bomb Basics

Ingredient Categories

  • Healthy fat foundation: such as coconut oil, cacao butter, ghee, or avocado oil. Also heavy whipping cream, milk, butter, and cream cheese, if you consume dairy products.
  • Protein-infused texture: nuts (e.g., almonds, pecans, walnuts), natural nut butters (no sugar added), shredded coconut (unsweetened), chia seeds, flax seeds, etc.
  • Low- or no-sugar flavoring: very dark chocolate, powdered cacao or cocoa*, vanilla extract, erythritol, stevia, essential oils, etc.

Easy Instructions

  1. Mix all ingredients together, after melting solid fats only as needed.
  2. Form balls on a baking sheet, or use silicone molds. A small cookie scoop coated with cooking spray may help.
  3. Solidify, and store in the freezer or refrigerator.

Delectable Diet Desserts

Vegan Cinnamon-Coconut Bombs (with Chocolate-Peppermint Variation)

  • Difficulty: Easy
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Ingredients:

  • 1 cups (225 g) coconut butter (not oil) or almond butter
  • 1 cups (240 ml) coconut milk (full-fat)
  • 1 cup (95 g) unsweetened shredded coconut
  • 1 tsp. (5 ml) vanilla extract
  • 1 tsp. (2 g) stevia powder, or to taste (or 2–3 Tbsp. [30–45 ml] raw honey, if a few extra carbs are okay)
  • 1 drop cinnamon essential oil

Instructions:

  1. Soften coconut butter (not melt), and then mix with all the other ingredients.
  2. Form balls on baking sheet, or use silicone molds. A small cookie scoop coated with cooking spray may help.
  3. Solidify, and store in the freezer or refrigerator.

Chocolate-Peppermint Variation:

  • Add 1/4 cup (30 g) cacao or cocoa powder
  • Substitute 1 drop peppermint essential oil for cinnamon oil.

Vegan Chocolate-Coconut-Pecan Bombs (with Dairy Variation)

  • Difficulty: Easy
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Ingredients:

  • 1 cup (170 g) no- or low-sugar very dark chocolate chips** (or chopped baker’s chocolate)
  • 1/4 cup (50 g) coconut oil
  • 1/2 cup (120 ml) heavy whipping cream
  • 3/4 cup (70 g) unsweetened, shredded coconut
  • 3/4 cup (85 g) finely chopped pecans
  • 1/2 tsp. (2.5 ml) vanilla extract
  • 3/4 tsp. (1.5 g) powdered stevia, or to taste
  • 1 drop essential oil: peppermint, cinnamon, or orange

Instructions:

  1. Mix coconut oil with all the other ingredients.
  2. Form balls on a baking sheet, or use silicone molds. A small cookie scoop coated with cooking spray may help.
  3. Solidify, and store in the freezer or refrigerator.

Brown Cow “Cookie Dough” Bombs

  • Difficulty: Easy
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Ingredients:

  • 8 oz. (225 g) cream cheese, softened
  • 1/2 cup (113 g) butter, softened
  • 1/2 cup (135 g) natural almond or peanut butter (no sugar added)
  • 1/2 cup (85 g) no- or low-sugar very dark chocolate chips** (or chopped baker’s chocolate)
  • 1/3 cup (65 g) erythritol
  • 1 tsp. (5 ml) vanilla extract
  • 1 drop cinnamon essential oil

Instructions:

  1. Mix all the ingredients together.
  2. Form balls on a baking sheet, or use silicone molds. A small cookie scoop coated with cooking spray may help.
  3. Solidify, and store in the freezer or refrigerator.


Bonus Chocolate Bomb Shake

  • Difficulty: Easy
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Ingredients & Supplies:

  • 2 cups (480 ml) coconut milk (full-fat)
  • 2 Tbsp. (31 g) almond butter (peanut butter works but may overwhelm essential oil flavoring)
  • 2 Tbsp. (15 g) cacao or cocoa powder
  • 1 Tbsp. chia and/or ground flax seeds
  • 1/2 tsp. (1 g) stevia powder
  • 1 cup (150 g) ice cubes (or a little cold water)—or more for desired consistency
  • 2 drops peppermint, cinnamon, or orange essential oil

Instructions:

  1. Place all ingredients in a blender or BlenderBottle®, and blend or shake until smooth.

Orange-Berry Variation

  • Substitute 1/2 cup (85 g) berries for nut butter—strawberries, raspberries, blackberries, or blueberries
  • Use 2 drops orange essential oil

*Strictly speaking, raw cacao powder is cold-pressed from unroasted cocoa beans, while cocoa powder is cacao that has been roasted at high temperatures. Raw cacao possesses over 3 times the antioxidant capacity of processed cocoa.
**Many grocery chains carry Guittard 63% cacao very dark chocolate chips (6 g sugar per 15 g by weight). Health food stores may carry sugar-free very dark chocolate chips.

Sources:
http://www.businessinsider.com/eating-fat-wont-make-you-fat-gain-weight-says-doctor-2017-11

The real difference between cacao and cocoa

Tasty Chicken Foil Dinner

foilgrill

Try this delicious chicken recipe at home or on your Labor Day campout! If you need to serve more than 4 people, simply adjust the recipe as needed.

Tasty Chicken Foil Dinner

  • Servings: 4
  • Difficulty: Easy
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Ingredients & Supplies:

  • Heavy-duty foil
  • 2 drops rosemary essential oil
  • 2 drops lemon essential oil
  • 4 Tbsp. (56 g) butter, softened
  • 4 medium boneless, skinless chicken breasts (frozen)
  • 4 cups (450 g) diced potatoes
  • 1 cup (160 g) chopped onion
  • Minced rosemary to taste
  • Salt and pepper to taste

Instructions:

  1. Cut out or tear off 4 plate-sized squares of heavy-duty foil.
  2. Mix together the butter and essential oils. Set aside.
  3. In each square, place a frozen chicken breast, 1 cup diced potatoes, and 1/4 cup chopped onion.
  4. Sprinkle each serving with salt, pepper, and minced rosemary; top with a pat of rosemary-lemon butter.
  5. Seal foil, and place on the coals of a campfire or on a grill. Cook for 40 minutes, or until the potatoes are soft and the chicken is cooked through.
  6. Squeeze some lemon juice on top, and eat straight from the foil if you’re camping!

foilplate

Make & Take Class Idea: Essential Oil–Infused Truffles

To introduce your friends and family to essential oils, host a fun “Make and Take” class where everyone makes truffles infused with essential oils to take home to their valentines!

TRUFFLES Continue reading

Honey Lime Chicken Marinade

It’s time to get the grill fired up! Try out this marinade recipe with lime essential oil. It’s full of flavor from the honey and lime, with just the right amount of spice from the black pepper and cayenne pepper.
Chicken-Marinade-2 Continue reading

Cowboy Salsa

Try this easy and delicious salsa recipe next time you are looking for a healthy snack or side dish. The fresh vegetables combine with subtle hints of essential oil in a most satisfying way.

ATCowboySalsa

Cowboy Salsa

  • Servings: Yield = 8 servings; 7 cups
  • Difficulty: Easy
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Ingredients:

  • 3 cups diced fresh tomatoes
  • 1/2 cup diced white or yellow onion
  • 1/2 cup diced red onion
  • 1/2 cup chopped cilantro
  • 1 8 oz. can black beans, drained and rinsed
  • 1 8 oz. can corn, drained
  • 2 tsp. lime juice
  • 2 drops lime essential oil
  • 1 toothpick cilantro essential oil (dip a toothpick into the oil, and then stir it into the salsa)
  • Garlic salt

Instructions:

Mix together diced tomatoes, onions, cilantro, black beans, and corn. Stir in lime juice and essential oils. Add garlic salt to taste.

 

Carrot Cake on a Whole New Level

If you love carrot cake, you will love this recipe! This amazing recipe has been handed down and loved by several generations of carrot cake aficionados but has now been updated to include the benefits of therapeutic-grade essential oils in a way that brings a household favorite to a whole new level of goodness.

Carrotcake3-blog

Fun fact: Did you know that the ground cinnamon carried in most American grocery stores is actually ground cassia?

Carrot Cake

  • Difficulty: easy
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Ingredients:

  • 2 cups sugar
  • 1 1/4 cup canola oil
  • 6 drops cassia essential oil
  • 3 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups grated carrot
  • 1 small can crushed pineapple (Note: You can omit the pineapple and increase the grated carrot to 3 cups, if you prefer.)
  • 2 tsp. vanilla extract
  • 1/2 cup chopped walnuts
  • 4 eggs

Instructions:

  1. Mix the sugar, canola oil, and cassia oil together in a bowl.
  2. In a separate bowl, sift the flour, baking soda, and salt together.
  3. Combine the sugar mixture and half of the flour mixture.
  4. Beat in the carrots, pineapple, vanilla, and walnuts.
  5. Add the rest of the flour mixture.
  6. Add eggs, one at a time, beating well after each.
  7. Pour into a greased and floured 9″x13″ cake pan.
  8. Bake at 350˚ F for 30–40 minutes or until a toothpick inserted in the center comes out clean.


Cream Cheese Frosting

  • Servings: 12–16
  • Difficulty: easy
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Ingredients:

  • 1 (8 oz.) package of cream cheese
  • 1/2 cup butter
  • 1–3 drops lemon essential oil
  • 1 16 oz. pkg. powdered sugar
  • 1 tsp. vanilla
  • 1 cup chopped nuts
  • 2 Tbsp. whipping cream

Instructions:

Blend together cream cheese, butter, and lemon essential oil. Then add powdered sugar, vanilla, and nuts. Gradually add the whipping cream until the frosting reaches desired consistency.

Inside Out Peppermint Patties

Peppermint Patties

Happy St. Patrick’s Day! We found a really simple recipe for Inside-Out Peppermint Patties on Pinterest and decided to try it out for ourselves. The Peppermint Patties were a snap to put together and so delicious! We swapped peppermint essential oil for the peppermint extract called for in the original recipe and added a little green food coloring to make them festive for St. Patrick’s Day! They were a hit around the office, and we are sure you will enjoy them too!

Inside Out Peppermint Patties

  • Servings: 16-24 - yield = 4 dozen
  • Difficulty: easy
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Ingredients

  • 1 pound powdered sugar (about 4 1/4–4 3/4 cups)
  • 4 oz. cream cheese, softened
  • 7–14 drops peppermint essential oil
  • 6 oz. semi-sweet chocolate chips

Instructions

  1. Using a mixer, gradually add the powdered sugar to the cream cheese.  Beat well until incorporated.
  2. Add peppermint essential oil, and combine well.
  3. Roll dough into teaspoon-size balls and place on baking sheet(s) lined with wax paper or parchment.  Create a small “bowl” or indention in each ball using a 1/4 teaspoon or your finger. Cover with plastic wrap and let firm up in the refrigerator for a few hours.
  4. When peppermints have firmed, melt chocolate according to package directions (microwave is fine).  Fill a piping bag or freezer bag with the corner snipped with the melted chocolate.  Fill each mini peppermint bowl/indention with chocolate and let cool.
  5. Refrigerate in an airtight container until ready to serve.

Recipe Source: Amy Johnson | She Wears Many Hats (http://shewearsmanyhats.com/2011/12/chocolate-peppermints/)