This tasty dish allows your fresh spring and summer veggies to shine, compliments of a hint of basil essential oil!
These chicken tacos are incredibly delicious and easy to make! Everyone will want to know what’s cooking when they smell the aromas coming from your slow cooker! The flavors are delightfully enhanced by the addition of cumin and lime essential oils.
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!
This Middle Eastern dish tastes fantastic with the addition of essential oils! Falafel is normally deep fried, but you can also pan fry it or even bake it as a healthier alternative. Falafel can be eaten plain, with Lemon Tahini Sauce (see recipe below), on a salad, or in a pita with tomatoes and cucumbers.
Do you love the smell of fresh baked bread? We do too! This recipe is incredibly simple and easy to make, especially if you prepare it the day before baking it! You could speed up this recipe by increasing the amount of yeast, but we recommend letting it sit overnight and taking advantage of the benefits of sourdough fermentation.
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!
These little cookies are super cute and delicious! They are sure to be a hit with anyone who tries them! The recipe is also really easy and fun to make with kids.
Lemon Coconut Crisps
- 1/2 cup (1 stick) butter, softened
- 1/2 cup (100 g) sugar
- 1/2 tsp. (2.5 ml) vanilla
- 5–8 drops lemon essential oil
- 1 cup (120 g) flour
- 2/3 cup (57 g) shredded coconut
- Preheat the oven to 325° F. (165° C.).
- Cream together the butter, sugar, vanilla, and lemon essential oil.
- Gradually add the flour.
- Mix in the shredded coconut.
- Roll out little balls about the size of a walnut, and place on an ungreased cookie sheet.
- Flatten balls with the bottom of a glass dipped in flour (a fork also works, but will leave a mark).
- Bake for 20 minutes or until golden brown.