Frozen Yogurt Breakfast Bites

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.

Frozen Yogurt Breakfast Bites

  • Time: 5–10 minutes active; 2 hours inactive
  • Difficulty: Easy
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Ingredients:

  • Greek yogurt, plain or flavored
  • Fruit (such as blueberries, raspberries, blackberries, sliced strawberries, or diced mangoes)
  • Granola (try Mango Coconut Granola)
  • Essential oil (such as lime, lemon, orange, or grapefruit)
  • Silicone mold or ice cube tray

Instructions:

  1. Mix 1 drop of essential oil with 3/4–1 cup of yogurt.
  2. Place a little dollop of yogurt in each section of the silicone mold or ice cube tray.
  3. Sprinkle a little granola and a layer of fruit on top of the yogurt, and then cover with more yogurt. (Optional: Add a toothpick or wooden craft stick to each mold.)
  4. Place silicone mold or ice cube tray in the freezer for 2 hours or more until frozen.

Flavor Suggestions:

  • Strawberry-Lime: Mix 1 drop lime essential oil with 1 cup plain, berry-flavored, or neutral-flavored yogurt (like vanilla or honey). Add strawberry slices.
  • Lemon-Berry: Mix 1 drop lemon essential oil with 1 cup plain, berry-flavored, or neutral-flavored yogurt (like vanilla or honey). Add raspberries, strawberries, blueberries, and/or blackberries.
  • Coconut-Grapefruit: Mix 1 drop grapefruit essential oil with 1 cup plain or neutral flavored (like honey or vanilla) yogurt. Add coconut flakes.
  • Orange-Mango: Mix 1 drop orange essential oil with 1 cup plain or neutral flavored (like honey or vanilla) yogurt. Add diced mangoes.

Mango Coconut Granola

Cold cereal is a go-to breakfast for a lot of people. Mango Coconut Granola is an easy way to keep the convenience of breakfast cereal while increasing nutritional value to start your day. You’ll love the tropical flavors enhanced by essential oils in this tasty granola!

Mango Coconut Granola

  • Servings: 6–8
  • Time: 20 minutes active; 25 minutes inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 cups old-fashioned oats
  • 1/3 cup brown sugar (or substitute 1/4 cup maple syrup or honey)
  • 2/3 cup slivered almonds
  • 1/2 cup wheat germ
  • 1 cup shredded coconut, divided
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or honey
  • 1/2 cup mango nectar* (can substitute peeled, pitted, and pureed fresh mango)
  • 2 tsp. pure vanilla extract
  • 1–2 drops cinnamon essential oil
  • 1 drop ginger essential oil
  • 3/4 cup dried mango, finely chopped

Instructions:

  1. Preheat oven to 350° F. and lightly grease a large jelly roll pan or cookie sheet with sides.
  2. In a large bowl, stir together the oats, sugar (or substitute), almonds, wheat germ, and 1/2 cup shredded coconut.
  3. In a small sauce pan, melt coconut oil and maple syrup or honey. Remove from heat and add mango nectar (or fresh mango), vanilla extract, and essential oils. Stir the liquid ingredients in with the dry ingredients and toss well to coat.
  4. Spread mixture evenly onto prepared pan.
  5. Bake for 25–30 minutes, stirring frequently (every 5–10 minutes), or until golden brown and crisp.
  6. Remove from the oven and stir in dried mango and the remaining 1/2 cup of shredded coconut.
  7. Enjoy dry as a snack, served over Greek yogurt, or in a bowl with milk.

*Note: Mango nectar can be found in flip-top cans in the beverage aisle or refrigerated beverage section of most grocery stores.

Granola also makes a great snack/refreshment in classes and can easily be served in shot glasses.

Falafel Hummus Dip

Are you ready for a new flavor of hummus? Try out our falafel hummus dip! We accidentally discovered this dip when we were coming up with our recipe for baked falafel. If you love hummus, you need to give this recipe a try!

Falafel Hummus Dip

  • Servings: 8–10
  • Time: 10–15 minutes
  • Difficulty: Easy
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Ingredients:

  • 2 cans chickpeas (455 g each), drained and rinsed
  • 2 cloves garlic
  • 1/2 red onion, roughly chopped
  • 1/2 cup (8–10 g) fresh cilantro leaves
  • 1/2 cup (20 g) fresh parsley
  • Pinch of cayenne pepper
  • 1/2 tsp. (3 g) kosher salt
  • 3 drops lemon essential oil
  • 2 drops cumin essential oil
  • 2 drops coriander essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Put everything except the chickpeas in a food processor, and pulse until well blended. Dump out mixture into a bowl.
  2. Add chickpeas to the food processor (you can do this in batches if needed), and blend until smooth.
  3. Add blended chickpeas to the onion mixture, and stir until well combined.
  4. Serve with toasted pita triangles or vegetable sticks.

Healthy No-Bake Cookie Bites with Coconut Oil

If you are one of the many people who make a resolution to eat healthier this new year, then you should give this recipe a try! Even though these cookie bites are so delicious, they are also packed with protein and a variety of nutrients to give you a little burst of energy. Just pop one in your mouth when you need a snack or when you have a craving for something sweet!
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Healthy No-Bake Cookie Bites with Coconut Oil

  • Servings: 20–24
  • Time: 10–15 minutes active; 30 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 1 3/4 cups (158 g) oats (quick or rolled)
  • 1/3 cup (54 g) chia seeds
  • 1/4 cup (24 g) cocoa or cacao powder
  • Pinch of sea salt
  • 1/2 cup (125 g) almond butter (or other nut butter)
  • 1/3 cup (80 ml) honey
  • 1/2 cup (96 g) coconut oil
  • 3/4 cup (139 g) cooked quinoa*
  • 1/2 cup (55 g) unsweetened shredded coconut
  • 2–5 drops peppermint essential oil (you could also use orange, cinnamon, or cardamom essential oil, but you may want to start with less)

Instructions:

  1. Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
  2. In a separate bowl, combine almond butter, honey, and coconut oil. Mix well, and then add cooked quinoa. Stir until well combined.
  3. Combine the wet and dry ingredients together, and mix well. You may need to use your hands to mix.
  4. Stir in a drop of peppermint essential oil. Taste; then add another drop if needed. Repeat until you like the flavor.
  5. Place on a cookie sheet lined with parchment paper or in a silicone mold.
  6. Place in the refrigerator until firm.
  7. Store in an airtight container in the refrigerator for up to 1 week.

*Note: To cook quinoa, place 1/4 cup (43 g) quinoa and 1/2 cup (120 ml) water 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. You can also cook the quinoa in a rice cooker as you would cook regular white rice.

Carrot-Cardamom Dip

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Carrot-Cardamom Dip

  • Servings: Yield=2 cups (480 ml)
  • Time: 15 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 Tbsp. (15 ml) extra virgin olive oil, plus more for serving
  • 2 garlic cloves, minced
  • 1 toothpick cardamom essential oil, or to taste (up to 2 drops)*
  • 1 cup (100 g) coarsely grated carrot
  • 1 cup (225 g) plain greek yogurt
  • Kosher salt
  • Pepper
  • Dukkah or toasted sesame seeds for garnish
  • Toasted pita triangles for serving

Instructions:

  1. In a small skillet, heat the olive oil.
  2. Add the garlic, and cook over low heat, stirring, until fragrant.
  3. Remove from heat.
  4. Let cool, and stir in cardamom oil.
  5. Add the carrot and yogurt, and season with salt and pepper.
  6. Drizzle with olive oil, top with dukkah or toasted sesame seeds, and serve with pita triangles.

*Note: We found that the cardamom oil can be overpowering. Start with a toothpick of cardamom swirled into the dip, and continue adding to taste.

Recipe submitted by Debra Allen on Facebook.

Essential Oil–Infused Italian Dipping Oil

Treat your guests well at your dinner party with this classic Italian appetizer—now infused with essential oils! Aside from the amazing flavor these oils bring to this dish, they also provide added health benefits.

This appetizer also makes a great refreshment at an essential oil class! Just pre-slice the bread, and add the essential oils to the olive oil; then allow your guests to add a little olive oil, balsamic vinegar, and other additions to condiment cups to accompany their slice of bread.

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Essential Oil–Infused Italian Dipping Oil

  • Servings: 4–8
  • Time: 2–5 minutes active; 1 hour inactive
  • Difficulty: Easy
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Ingredients:

  • 1/2 cup (120 ml) olive oil
  • 2 Tbsp. (30 ml) balsamic vinegar
  • 1 drop basil essential oil
  • 1 drop oregano essential oil
  • 1 drop rosemary essential oil
  • 1 drop thyme essential oil
  • Optional additions: crushed garlic, crushed red pepper flakes, grated parmesan cheese

Instructions:

  1. Combine all ingredients in a glass dish.
  2. Let sit for 1 hour to allow the flavors to blend.
  3. Dip french bread or sourdough bread in the Italian Dipping Oil, and enjoy!

Pumpkin Muffins

muffinsThis time of year, everything is pumpkin! Fill your home with the delicious aroma of baking and spices. These muffins are yummy and flavored with essential oils just perfect for the season!

Pumpkin Muffins

  • Servings: 12
  • Time: 10 minutes active; 25 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 1 1/2 cups (180 g) flour
  • 3/4 cup (180 ml) sugar or agave nectar
  • 1/4 cup (48 g) coconut oil, melted
  • 2 eggs
  • 3/4 cup (180 g) pumpkin puree
  • 1/4 cup (60 ml) water
  • 3/4 tsp. (3 g) baking powder
  • 1/2 tsp. (3 g) baking soda
  • 1/2 tsp. (3 g) nutmeg
  • 3 drops clove essential oil
  • 4 drops cinnamon essential oil
  • 1/2 cup (85 g) chocolate chips

Instructions:

  1. Preheat oven to 400°F (205°C).
  2. Mix dry ingredients together. In a separate bowl, mix wet ingredients together.
  3. Combine wet and dry ingredients just until mixed. Do not over mix.
  4. Stir in chocolate chips.
  5. Spoon into a muffin tin lined with paper muffin cups. Fill each one about 3/4 of the way full.
  6. Bake for 20–25 minutes.

Enjoy with some hot cocoa on a cold day!

 

Sunshine Salsa with Cinnamon Tortilla Chips

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.

AT_SunshineSalsa

Sunshine Salsa

  • Servings: Yield=approx. 24 cups
  • Time: 30 minutes active; 4 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 4 nectarines
  • 1 pineapple
  • 4 peaches
  •  6–12 fresh cilantro leaves
  • 1–2 drops cilantro essential oil
  • 3–5 drops lime essential oil
  • Onion (fresh or powder) to taste
  • Sea salt (optional) to taste

Instructions:

  1. Chop all fruit, fresh cilantro, and onion (if using fresh), and combine in a large bowl. (The size of your fruit pieces determines how chunky your salsa is.)
  2. Stir in 3–5 drops lime essential oil and 1–2 drops cilantro essential oil. Start with 1 drop of each oil, stir, and add to taste. Add salt to taste, if desired.
  3. Allow to sit for at least 4 hours before serving.
  4. Make Cinnamon Tortilla Chips to eat with the Sunshine Salsa!

Cinnamon Tortilla Chips

  • Time: 15 minutes–1 hour
  • Difficulty: Easy
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Ingredients:

  • 1 pack flour tortillas
  • Cinnamon-sugar mixture using 2–5 drops cinnamon essential oil

Instructions:

  1. Preheat oven to 400° F. (205° C.)
  2. Cut tortillas into triangles.
  3. Spray or brush baking sheet with oil. Spread tortilla triangles onto the baking sheet.
  4. Sprinkle tortilla triangles with the cinnamon-sugar mixture. (This Empty Spice Jar works great for this step.)
  5. Bake for 7–12 minutes. Serve with Sunshine Salsa.

Special thanks to Ali Corle for submitting this recipe on Facebook.

Coconut Lime Muddie Buddies

Try this awesome twist on traditional muddie buddies! The lime-coconut combination is delicious, and you won’t want to put the bowl down once you try it.

Muddie-Buddies

Coconut Lime Muddie Buddies

  • Servings: 8–10
  • Time: 25 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 box toasted rice squares cereal (12 oz.)
  • 1 1/2 cups white chocolate chips
  • 1/4 cup coconut oil
  • 5 drops lime essential oil
  • 1 tsp. lime juice
  • 1 cup powdered sugar

Instructions:

  1. Pour the cereal into a large mixing bowl.
  2. Melt the chocolate over the stove in a double boiler. Stir in the coconut oil once the chocolate is almost melted. Remove from stove when the chocolate and coconut oil are fully melted together.
  3. Add lime essential oil and lime juice to the chocolate, and stir together until well incorporated.
  4. Pour the chocolate mixture over the cereal, and stir with a wooden spoon until the cereal is evenly coated.
  5. Pour the mixture into a gallon-size zip-top bag, and add 1 cup of powdered sugar.
  6. Seal the bag, and shake gently to distribute the powdered sugar.
  7. Enjoy right away, or store in an airtight container.

 

 

Healthy & Nutritious Hummus

Now that the holidays are ending, many of us are recommitting to healthy eating and a fresh new start for the new year. Try this delicious hummus recipe as a nutritious snack to help you keep your New Year’s resolutions.

Hummus

  • Time: 10 minutes active
  • Difficulty: Easy
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Ingredients:

  • 1 can garbanzo beans (drained; reserve liquid)
  • 5 drops lemon essential oil
  • 1 Tbsp. olive oil
  • 1 Tbsp. tamari or soy sauce
  • 2–3 cloves garlic
  • 1/4 cup tahini (sesame butter)
  • 1/4 tsp. paprika

Instructions:

  1. Toss all ingredients in the blender.
  2. Add reserved garbanzo bean liquid a little bit at a time.
  3. Blend to desired consistency.
  4. Serve with your choice of crackers, chips, or vegetables.