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.
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!
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!
Healthy No-Bake Cookie Bites with Coconut Oil
- 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)
- Combine oats, chia seeds, cocoa or cacao powder, and sea salt in a mixing bowl.
- In a separate bowl, combine almond butter, honey, and coconut oil. Mix well, and then add cooked quinoa. Stir until well combined.
- Combine the wet and dry ingredients together, and mix well. You may need to use your hands to mix.
- Stir in a drop of peppermint essential oil. Taste; then add another drop if needed. Repeat until you like the flavor.
- Place on a cookie sheet lined with parchment paper or in a silicone mold.
- Place in the refrigerator until firm.
- 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.
If you are looking for a new dip to try with vegetable, crackers, or pita chips, give this one a try! This Carrot-Cardamom Dip has a mediterranean flare that is hard to beat!
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.
Essential Oil–Infused Italian Dipping Oil
- 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
- Combine all ingredients in a glass dish.
- Let sit for 1 hour to allow the flavors to blend.
- Dip french bread or sourdough bread in the Italian Dipping Oil, and enjoy!
Try this dipping oil with our Rosemary Artisan Sourdough Bread—they make a fantastic combination!
Share this delightful Italian Dipping Oil with your friends and family. Just mix the olive oil and essential oils together (omit the balsamic vinegar) in a glass bowl or measuring cup, then use a funnel to pour the oil into two 2 oz. Amber Glass Bottles or one 4 oz. Amber Glass Bottle. Add a gift tag with instructions to add balsamic vinegar or any of the optional ingredients for dipping or to use it when cooking savory Italian dishes (like you would add olive oil).
- 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
- Preheat oven to 400°F (205°C).
- Mix dry ingredients together. In a separate bowl, mix wet ingredients together.
- Combine wet and dry ingredients just until mixed. Do not over mix.
- Stir in chocolate chips.
- Spoon into a muffin tin lined with paper muffin cups. Fill each one about 3/4 of the way full.
- Bake for 20–25 minutes.
Enjoy with some hot cocoa on a cold day!
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.
- 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
- 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.)
- 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.
- Allow to sit for at least 4 hours before serving.
- Make Cinnamon Tortilla Chips to eat with the Sunshine Salsa!
Cinnamon Tortilla Chips
- 1 pack flour tortillas
- Cinnamon-sugar mixture using 2–5 drops cinnamon essential oil
- Preheat oven to 400° F. (205° C.)
- Cut tortillas into triangles.
- Spray or brush baking sheet with oil. Spread tortilla triangles onto the baking sheet.
- Sprinkle tortilla triangles with the cinnamon-sugar mixture. (This Empty Spice Jar works great for this step.)
- Bake for 7–12 minutes. Serve with Sunshine Salsa.
Special thanks to Ali Corle for submitting this recipe on Facebook.
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.
Coconut Lime Muddie Buddies
- 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
- Pour the cereal into a large mixing bowl.
- 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.
- Add lime essential oil and lime juice to the chocolate, and stir together until well incorporated.
- Pour the chocolate mixture over the cereal, and stir with a wooden spoon until the cereal is evenly coated.
- Pour the mixture into a gallon-size zip-top bag, and add 1 cup of powdered sugar.
- Seal the bag, and shake gently to distribute the powdered sugar.
- Enjoy right away, or store in an airtight container.
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.