If you need a grab-and-go breakfast, give these Frozen Yogurt Breakfast Bites a try! You’ll also give your breakfast a boost in flavor and health benefit by adding a drop of essential oil. For easier eating on the run, just insert a wooden craft stick into each bite before freezing.
Making your own breath mints is pretty easy; plus, you get to add the wonderful benefits of essential oils to them! Also, if you are looking for something to give away for Valentine’s Day, these make cute (and practical!) gifts for anyone.
The hardest part of this recipe is getting the mints all cut out. So, if you don’t have kids that can help, try cutting out squares with a sharp knife instead to make the process faster. We used tiny metal “clay cutters” from a craft store that come in a variety of shapes (including a small heart). You can also use a 1″ (2.5 cm) piece of straw for tiny circles.
Some essential oils we used that taste fantastic as breath mints are peppermint, cinnamon, spearmint, and fennel. Other oils that may taste good are ginger, orange, lemon, or lime. If you want to make the mints sour, you can add a little citric acid to the gum paste and dust with citric acid instead of the powdered sugar.
This recipe may seem super unhealthy, but keep in mind that you aren’t eating more than 1 or 2 small pieces at a time. In other words, even though these taste amazing, they are breath mints and are meant to be eaten in very small doses.
1 1/2 cups (170 g) powdered sugar + more if needed to get the right consistency
Food coloring (optional)
Essential oils such as peppermint, cinnamon, spearmint, fennel, ginger, orange, lemon, or lime
Powdered sugar (or citric acid for sour flavors)
Put the water in a double boiler. (You can create a double boiler by placing a glass bowl or measuring cup over a pan holding an inch of simmering water.)
Sprinkle the gelatin powder over the water. Let sit for 5 minutes or until it starts to look foamy.
Stir in the corn syrup, and warm on the stove over medium heat, stirring frequently, until the mixture turns clear.
Stir in 1 1/2 cups (170 g) powdered sugar. Continue adding sugar little by little and kneading with your hands just until it doesn’t stick so much to your fingers.
Once the texture is soft and stretchy, your gum paste is ready.
Divide the mixture into 2–3 equal portions. Knead the first portion with your hands until it becomes soft and pliable. Wrap the other portions in plastic wrap to keep them soft until you are ready to work with them.
Add food coloring if desired (3–4 drops is usually sufficient), and knead until the color is well blended into the dough. (Note: To make sure both the food coloring and the essential oil or blend stay in the dough and don’t drip off, create a well in the top of the piece of dough with your finger, drop the coloring or oil in the well, fold the dough so it closes over the well opening, and then continue to knead the dough as normal.)
Add 3–4 drops of your desired essential oil for a mild flavor or 5–8 drops of essential oil for a stronger flavor. We recommend starting with 3–4 drops, tasting a small piece, and adding more essential oil if needed.
Once the color and flavor are as desired, sprinkle a little powdered sugar on a clean surface. Use a rolling pin to roll the dough out on the powdered sugar to a little more than 1/8″ (3 mm) thick.
Cut out your mints using a straw (for circles), a sharp knife (for small squares), or another small shape. We used a mini clay cutter for our small heart and flower shapes.
As you cut out your mints, dust them with a little powdered sugar so they don’t stick together.
Leave the mints exposed to air until they become hard (about 48 hours); then store them in your desired container.
Heat 1 Tbsp. (15 ml) olive oil in a large saucepan over medium heat. Add rice, and stir around for 2 minutes. Pour in chicken broth, 1/2 of the lime juice, and 1 drop of lime essential oil. Bring to a boil; then reduce to a simmer, cover, and cook for 20–25 minutes, until all the liquid is absorbed. Stir in the remaining lime juice, 1 drop of lime essential oil, cilantro leaves, and 2 toothpicks of cilantro essential oil. Set aside.
While the rice is cooking, place 2 Tbsp. (30 ml) olive oil in a heavy skillet, and sauté the zucchini, squash, and corn over medium-high heat. Add salt while sautéing. Remove when the veggies have brightened in color. Set aside.
Heat the beans in a small saucepan until hot.
Warm tortillas, if desired.
To assemble the burritos, lay each tortilla flat, and add the rice, veggies, beans, and desired toppings. Roll the burrito up, and enjoy a fresh, healthy, and delicious meal!
This recipe was submitted by Ali Corle as part of our Facebook contest. She says, “I make this amazing salsa, it’s out-of-this-world good!” And we agree! This recipe makes a lot of salsa, so it is great for a party or large gathering.
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.
Need a chicken marinade this summer that works well on the grill? This marinade uses essential oil flavors that are often used in Asian cooking to create a new and exciting dish for your family this summer!
We know essential oils are often expensive, and diffusing them may use up more oil than you would like. So we have come up with a list of diffuser blends using 5 of the least expensive essential oils, as well as 4 of the most common essential oils that most people have on hand and that are still fairly inexpensive.
These oils include the following (from lowest to highest in price):
Say Good Morning!:
3 drops orange
3 drops peppermint
It’s a Great Day!:
2 drops lavender
2 drops lemon
2 drops rosemary
Are you concerned about the chemicals and wax found on produce that you purchase from the grocery store? Many people just quickly rinse their produce with water, but that doesn’t necessarily clean the fruit or vegetable. This produce cleaning spray can not only help you get your produce clean, but may also help extend the life of your fruits and vegetables. As an additional bonus, your fruits and vegetables will already be washed when you need to grab a snack quickly, so it will be more convenient to eat something healthy!
Pour all ingredients into the 8 oz. spray bottle. You can use a funnel if needed to avoid spills. Screw the lid on and shake to combine.
To use, shake the bottle, then thoroughly spray your fruits and vegetables. Allow to sit 5–10 minutes before rinsing, drying, and eating.
Note: If you want to bulk wash your produce, you can do so by mixing the solution in a bowl. Make sure you have 1 part vinegar, 3 parts water, and at least 10 drops of oil for every 2 cups of wash. Once your solution is ready in a bowl, dip your produce in and rub a little with your fingers. Continue dipping until all produce has been cleaned. Allow to sit 5–10 minutes before rinsing, drying, and putting away.
Are you looking for a great way to incorporate your cilantro and cumin essential oils into a fantastic protein-packed dinner? This casserole is so delicious you won’t even miss the chicken or tortillas!
1–2 sweet peppers (red, orange, yellow, or green), seeds removed and diced
1 can sweet corn (15 oz. size) or 1 1/4 cup frozen corn kernels
Juice of 1 lime
1 Tbsp. chili powder
1 drop cumin essential oil
1 drop cilantro essential oil
1 drop lime essential oil
1/4 cup chopped cilantro, optional
Salt and pepper, to taste
2 cans black beans, drained and rinsed (15 oz. size)
1 can red enchilada sauce (20 oz. size; approximately 2 cups)
1 cup cheddar cheese and 1 cup mozzarella cheese, mixed and shredded (or 2 cups Mexican cheese)
Additional toppings: sour cream, sliced avocado, green onions, or cilantro (optional)
Place water and quinoa in a small pot, and bring to a boil over medium heat. Boil for 5 minutes. Reduce heat to low, and simmer for 10 minutes. Fluff with a fork, and continue cooking for 5 more minutes or until the quinoa has absorbed all the water.
Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add diced onion, and sauté until softened. Add garlic and peppers. Cook for 3–4 more minutes.
Add corn, lime juice, chili powder, essential oils, and cilantro. Stir to combine, and season with salt and pepper to taste.
Mix in quinoa, black beans, enchilada sauce, and 1/2 cup shredded cheese mixture until well combined.
Preheat the oven to 350 degrees F.
Place the mixture into a greased 9×13 casserole dish. Top with remaining shredded cheese.
Cover the pan with foil. Bake for 20 minutes, and then remove foil and continue baking until cheese is melted and edges are bubbling.
Remove from the oven, and let cool for 10 minutes before serving. Garnish with additional toppings, if desired.
Note: Another great way to cook the quinoa is to place 1 cup of quinoa and 1 3/4 cups water in a pressure cooker and cook on high for 7 minutes. Once done, release pressure and set aside (do not remove lid) until the rest of the enchilada mixture is done.