This south-of-the-border-style soup is definitely one of our favorites! It’s creamy, just a little spicy, and simply delicious. The essential oils really round out the ethnic flavor. Who doesn’t appreciate an easy, slow-cooker meal on a busy day? You’ll absolutely love this soup!
1 lb. boneless, skinless chicken thighs or breasts
2 cups chicken broth or stock
8 oz. cream cheese, softened
1 can (10 oz.) green enchilada sauce
1 can (15 oz.) white beans
3 cans (15 oz. each) black beans
2 cans (4 oz. each) diced, fire-roasted, green chilies
1 can (10 oz.) diced tomatoes (optional)
4 tsp. ground chili powder
1 tsp. salt
3/4 tsp. paprika
2 drops cumin essential oil
2 drops cilantro essential oil
1 drop black pepper essential oil
Toppings: cheese, sour cream, fresh lime, cilantro, etc.
Place the chicken, chicken broth, enchilada sauce, beans, green chilies, diced tomatoes, seasonings, and essential oils* into a slow cooker. Stir the ingredients together, and cook on high for 3–5 hours or on low for 5–7 hours.
Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
Soften the cream cheese slightly in the microwave. Spoon small chunks into the slow cooker and stir it in. (*For stronger seasoning, stir in the essential oils at this point.)
Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.
Breakfast can be a hard meal to keep healthy while still tasting delicious. Overnight oats have caught our attention recently, so we decided to see what all the fuss was about. These overnight oats are cardamom and cassia flavored, and topping them with Blueberry Lemon Jam makes for a wonderful flavorful combination. This is a breakfast that you can feel good about eating without sacrificing a delicious flavor!
In a medium container, combine the coconut milk, rolled oats, chia seeds, maple syrup, and essential oils.
Cover, and chill the oats for at least 1–2 hours, or overnight, until the mixture thickens and the oats soften.
Remove the oats from the fridge when ready to serve, and stir to combine.
Layer the oats, jam, and pear slices in a bowl or small jar. These prepared layers can be stored in the fridge for 3–4 days.
This Blueberry Lemon Jam is super delicious and really easy to make! You can use it for the overnight oats, or simply top a bagel or piece of toast with it. The lemon essential oil adds a wonderful tangy flavor to the sweet blueberries. You might need to make a double batch of this jam to last you a little longer!
In a medium pot, combine the blueberries and maple syrup, and simmer over medium-high heat for 8–10 minutes, or until the berries are softened. The blueberries will release a lot of water at this point.
Reduce the heat a little to avoid sticking, and stir in the chia seeds.
Let the mixture simmer for 8–15 minutes, stirring frequently. Simmer until most of the water cooks off and the jam thickens up.
Remove from heat, stir in the lemon juice, and transfer to a bowl.
Let the mixture cool for a few minutes before stirring in the lemon essential oil.
Place the jam in the fridge for a couple hours, allowing it to cool completely.
Leftover jam can be stored in the fridge for up to 2 weeks, or in the freezer for much longer.
Nobody can turn down a delicious grilled dish during the summer! These chicken wings have an amazing flavor with the combination of sweet honey and a tangy twist with lime essential oil. This dish makes a perfect addition to your next summer barbecue and goes great with grilled veggies and fresh fruit!
This Avocado Lime Chicken Salad takes a twist on a traditional chicken salad, and we love it! The avocado adds a nice creamy texture, and you can’t go wrong with a lime-cilantro flavor. This salad is so tasty, and you can do a lot with it. Serve it alone, in a wrap, on bread, or in countless other ways. This recipe makes a great side, main dish, or a nice snack during the day.
Looking for a new summer hit? This salmon dish is absolutely delicious. There are so many incredible flavors combined in this meal, and you can’t go wrong with any of them! There’s nothing like a fresh fruit salsa to add a little color and life to your next dinner. We absolutely loved this dish, and we’re sure that you will too!
Lime Salmon with Avocado Mango Salsa and Coconut Rice
If you’re looking for a new international recipe, you’ll love this European classic. These stuffed peppers are delicious and relatively easy to make. The hint of essential oil adds a nice flavor and makes these even healthier! Your whole family will love this tasty new recipe!
Add the rice, oregano essential oil, and basil essential oil to 2 cups (500 ml) water. Cook the rice over the stovetop or in a rice cooker, and set aside.
In a frying pan, cook onion in olive oil until softened. Place half of the onion pieces in a large bowl, and set aside.
Combine marinara sauce, beef broth, crushed red pepper flakes, and balsamic vinegar in the frying pan with the remaining onions. Cook over medium-high heat for 1 minute, then pour sauce mixture into a 9″ × 13″ (23 × 33 cm) baking dish.
To the large bowl with the onions, add uncooked ground beef, diced tomatoes, garlic, salt, cayenne pepper, parsley, and black pepper essential oil. Stir to combine.
Add cooked rice and 1 cup parmesan cheese to the meat mixture.
Cut each bell pepper in half, and remove the seeds. Stuff the peppers tightly with the meat mixture. You can fill them to overflowing, as the meat will shrink when it cooks.
Place the peppers in the baking dish into the tomato sauce, top with more cheese, cover with aluminum foil, and bake at 375°F (190°C) for 45 minutes.
Remove aluminum foil, and bake for 20 minutes, or until the meat is no longer pink, peppers are tender, and the cheese is melted and crispy.
Scoop a pepper half into a bowl, and pour some of the sauce on top.
You can use our marinara sauce if you want the extra essential oil flavor!
Here’s a fun new recipe to spice up your cookbook! Serve it at the next family barbecue or over a simple dinner at home. Who doesn’t love grilled pork? And lemongrass essential oil adds an amazing flavor to it, so you can’t go wrong with this one. But we’ll warn you—make it once, and your family will be hooked!
These Quinoa Artichoke Bites make a tasty snack or side dish. With the addition of essential oils, they pack even more flavor and health benefits. They go perfectly with our Essential Oil Marinara Sauce (recipe below), or you can mix up your own favorite dipping sauce. Give them a shot; you’re sure to love them!
If you’re looking for a fun new spring dish, this is the one for you! This pasta salad is super simple but delicious and filling. It makes a lot, so you can eat it as the main dish, take it as a side salad to parties, or save the leftovers for lunch the next day. And the best part? It uses essential oils! Now you can enjoy the flavor of basil and oregano in this tasty salad while enjoying the health benefits of essential oils at the same time.
This creamy vegetarian soup is packed with nutrients and flavor! In fact, you’ll think you’ve died and gone to heaven—it’s that good! It got rave reviews from the many people who tested this recipe in preparation for this post. Give it a try and let us know what you think!
1 jar (4–6 oz.) marinated artichoke hearts, drained and sliced
1 bay leaf
1/8 tsp. (220 mg) cayenne pepper
1 cup (240 ml) heavy cream
Salt to taste
1 drop thyme essential oil
1 drop oregano essential oil
1 drop black pepper essential oil
Place butter in a large saucepan over medium heat, and allow it to melt a little. Add onion, carrots, and celery; sauté until the vegetables start to caramelize.
Add chopped mushrooms, sauté 3–4 more minutes, and then sprinkle with flour and stir for 1–2 minutes to allow the flour to cook in the butter. Add broth, artichokes, bay leaf, and cayenne pepper. Simmer for 15–20 minutes.
Scoop soup into a blender, and pulse 5–10 times (this step can be skipped if you like larger chunks in your soup).
Pour the soup back into the large saucepan, and stir in the heavy cream, salt, and essential oils. Cook 3–5 minutes, or until slightly thickened and heated through.