Avocado Lime Chicken Salad

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.

Avocado Lime Chicken Salad

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

  • 2 cups (250 g) cooked shredded chicken
  • 2 avocados
  • 1/4 cup (18 g) thinly sliced green onions
  • 2 Tbsp. (30 ml) fresh lime juice, separated
  • 2 Tbsp. (30 ml) mayonnaise
  • 2 drops lime essential oil
  • 3 drops cilantro essential oil
  • Salt and pepper to taste

Instructions:

  1. Set the chicken aside in a medium bowl.
  2. Dice the avocados, and gently combine with 1 Tbsp. (15 ml) lime juice. Season with salt and pepper, and set aside.
  3. In a small bowl, combine remaining lime juice with mayo, lime essential oil, and cilantro essential oil to form a dressing.
  4. Combine the dressing with the shredded chicken, and stir to coat entirely.
  5. Gently combine the chicken with the avocados and sliced green onions.
  6. Serve immediately, or chill until ready to serve.

If you prefer more sauce on your salad, you can always add more mayonnaise and lime juice to make it a little creamier.

Lime Salmon with Avocado Mango Salsa and Coconut Rice

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

  • Servings: 4
  • Difficulty: Moderate
  • Print

Lime Salmon Ingredients:

  • 4 skinless salmon fillets (6 oz./170 g each)
  • 3 Tbsp. (45 ml) olive oil
  • 3 Tbsp. (45 ml) fresh lime juice
  • 3 cloves garlic, minced
  • 2 drops lime essential oil
  • Salt and pepper to taste

Coconut Rice Ingredients:

  • 1 1/2 cups (360 ml) coconut water
  • 1 1/4 cups (300 ml) canned coconut milk
  • 1 1/2 cups (275 g) rice
  • 1/2 tsp. (3 g) salt
  • 1 drop lime essential oil

Avocado Mango Salsa:

  • 1 large mango, peeled and diced
  • 3/4 cup (95 g) chopped red bell pepper
  • 1/3 cup (75 g) chopped red onion
  • 1 avocado, peeled and diced
  • 1 Tbsp. (15 ml) fresh lime juice
  • 1 Tbsp. (15 ml) olive oil
  • 1 Tbsp. (15 ml) coconut water
  • 1–2 drops cilantro essential oil
  • 1 drop lime essential oil
  • Salt and pepper to taste

Instructions:

  1. In a baking dish, whisk together all salmon ingredients (except salmon fillets).
  2. Lay the salmon in the marinade, and refrigerate for 30 minutes. Turn the salmon over, and return to the fridge for another 15–20 minutes.
  3. While the salmon is marinating, preheat the oven to 450°F (230°C).
  4. In a medium saucepan, bring the coconut rice ingredients to a boil. Cover, and allow the mixture to simmer until the liquid is absorbed.
  5. Remove the salmon from the fridge, and bake for 12–15 minutes.
  6. While the salmon and rice are cooking, dice the mango, avocado, pepper, and onion, and toss to combine.
  7. In a small bowl, combine the lime juice, olive oil, and essential oils for the salsa. Combine the mixture with the diced veggies, toss together, and sprinkle with salt and pepper.
  8. When everything is cooked, scoop some rice onto each plate, top with salmon, and load up with salsa!

You can also use normal water in place of the coconut water in the coconut rice. It will lose a little coconut flavor, but it will still taste amazing!

If you’re feeling adventurous, this dish is even better when grilled. Just brush the grill with extra olive oil, and carefully grill the salmon for about 3 minutes on each side.

Cilantro Lime Chicken with Avocado Salsa

If you’re looking for a fun new recipe to spice up your dinners, you have to try this yummy cilantro lime chicken! The flavor is rich and savory, and the salsa is delicious. This recipe is simple and can be made up ahead of time, or quickly on the spot!

Cilantro Lime Chicken

  • Servings: 4–6
  • Difficulty: Moderate
  • Print

Ingredients:

  • 4–6 chicken breasts
  • Juice of 2 limes
  • 1/2 cup (30 g) chopped parsley
  • 1/2 cup (120 ml) olive oil
  • 2 Tbsp. (30 ml) honey
  • 2 tsp. (12 g) salt
  • 2 garlic cloves, finely minced
  • 1/2 tsp. (1 g) onion powder
  • 3 drops lime essential oil
  • 5–10 drops cilantro essential oil
  • 1 drop black pepper essential oil
  • 1 drop cumin essential oil
  • 1 drop coriander essential oil

Instructions:

  1. Combine all ingredients thoroughly, and place in a plastic zip-top bag.
  2. Marinate in the fridge for at least 1 hour or up to overnight.
  3. Remove the chicken from the bag, and drain the remaining marinade.
  4. Cook the chicken over medium heat in a frying pan until cooked thoroughly and lightly browned.
  5. Top with avocado salsa (recipe below), and enjoy!

Cilantro Lime Avocado Salsa

  • Servings: Yield=2–3 cups
  • Difficulty: Easy
  • Print

Ingredients:

  • 2 avocadoes, diced
  • 2 tomatoes, diced
  • 1/4 cup (50 g) onion, finely diced
  • Juice of 1/2 lime
  • 1/4 tsp. (1 g) garlic powder
  • 2–3 drops cilantro essential oil, to taste
  • Salt and pepper, to taste

Instructions:

  1. Combine all ingredients in a bowl, being careful not to stir so much that the avocadoes get mushed.
  2. Serve with chicken, chips, or flatbread.

Cranberry Sauce & Cream Cheese Dip

Cranberry sauce is a popular Thanksgiving dish, but it is one of those items that is too often just eaten from a can. If you’ve never tried to make your own cranberry sauce, then make a goal to try it this Thanksgiving! It’s so easy and tastes infinitely better than what you get from a can. Plus, you can add essential oils to increase the already tasty flavor and health benefits!

Cranberry Sauce

  • Servings: 8–10
  • Difficulty: Easy
  • Print

Ingredients:

  • 1/2 cup (100 g) sugar
  • 1/4 cup (60 ml) honey
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) orange juice
  • 1 bag (12 oz.) fresh cranberries
  • 1 toothpick cassia or cinnamon essential oil
  • 1 drop orange essential oil

Instructions:

  1. Bring sugar, honey, water, and orange juice to a boil in a saucepan.
  2. Add cranberries. Bring to a simmer and cook, stirring occasionally, for about 10–15 minutes or until sauce thickens. Smash cranberries with the back of a spoon, if desired.
  3. Remove from heat, and allow to cool completely before stirring in the essential oils.
  4. Cover and refrigerate until ready to serve.


This cranberry sauce also makes a fantastic dip! If you have any left over after your Thanksgiving feast, spread it over some cream cheese, and set it out with some crackers. It’ll be gone before you know it!
If you only have a little left, you can always add some extra ingredients to make it spread a little further. Here are a few flavor combination ideas:

Basic Cranberry Cream Cheese Dip: leftover cranberry sauce, cream cheese. Spread cream cheese into a shallow bowl. Spread the cranberry sauce on top.

White Cheddar Cranberry Dip: leftover cranberry sauce, grated white cheddar cheese, cream cheese, fresh cranberries. Mix it all up, and heat in the oven until bubbly.

Cranberry Cream Cheese Salsa: leftover cranberry sauce, minced jalapeno pepper (seeds removed), 1 toothpick cilantro essential oil (or chopped fresh cilantro), 1 toothpick cumin essential oil, green onions, cream cheese. Spread cream cheese in a shallow bowl. Mix remaining ingredients, and spread over cream cheese.

Crunchy Cranberry Dip: leftover cranberry sauce, celery, green onions, chopped walnuts, cream cheese. Spread cream cheese in a shallow bowl. Mix remaining ingredients, and spread over cream cheese.

No matter how you enjoy your cranberry sauce, this recipe is a must-try this Thanksgiving!

Veggie Burritos with Essential Oils

Enjoy the benefits of the lime and cilantro essential oils in this vegetarian burrito! Now is also the perfect time to enjoy a new dish using your summer squash!

at_veggieburrito1

Veggie Burritos with Essential Oils

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients:

Rice Ingredients:

  • 1 Tbsp. (15 ml) olive oil
  • 2 cups (370 g) white rice
  • 4 cups (960 ml) chicken broth
  • Juice of 2 limes
  • 2 drops lime essential oil
  • 1/4 cup (4 g) chopped cilantro
  • 2 toothpicks cilantro essential oil

Burrito Ingredients:

  • 2 Tbsp. (30 ml) olive oil
  • 2 medium zucchinis, diced
  • 1 medium yellow squash, diced
  • 2 cups (300 g) corn
  • Salt to taste
  • 1 can (15 oz./425 g) seasoned black beans
  • 6 burrito-sized flour tortillas
  • Toppings: chopped onions, diced tomatoes, grated cheese, salsa, sour cream, guacamole (or plain avocado), cilantro, etc.

Instructions:

  1. 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.
  2. 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.
  3. Heat the beans in a small saucepan until hot.
  4. Warm tortillas, if desired.
  5. 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!

 

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
  • Difficulty: Easy
  • Print

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

  • Difficulty: Easy
  • Print

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.

Black Bean Burgers

burger2Enjoy this delicious vegetarian alternative during grilling season. Essential oils give these burgers a healthy, flavorful kick!

 

 

Black Bean Burgers

  • Servings: 5–8
  • Difficulty: Easy
  • Print

Ingredients:

  • 2 cans (14.5 oz./411 g each) seasoned black beans
  • 1 cup (120 g) seasoned breadcrumbs
  • 1/4 cup (35 g) grated white onion
  • 1 egg
  • 1/2 tsp. (1.5 g) chili powder
  • 1/4 tsp. (1.5 g) salt
  • 1 drop basil essential oil
  • 1 drop cumin essential oil
  • 2 drops cilantro essential oil
  • 5-8 slices of cheese
  • Hamburger buns or rolls
  • Other desired toppings (mayonnaise, lettuce, tomato, etc.)

Instructions:

  1. Drain black beans, and pour half of them (1 can) into a blender.
  2. Add breadcrumbs, onion, egg, spices, and essential oils. Pulse until combined and relatively smooth.
  3. Scrape mixture into a bowl, and add the other can of beans, stirring everything together.
  4. Divide and shape the mixture into patties.
  5. Heat some olive oil in a pan, and grill patties for 6 minutes on each side. Take care when flipping them—they are delicate.
  6. Melt cheese of choice on top, and serve on toasted buns with desired toppings.

Enjoy with a dash of hot sauce and some veggie sticks or chips and salsa on the side!

Black Bean Quinoa Enchilada Casserole with Essential Oils

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!

Continue reading

Guacamole with Cilantro Essential Oil

This guacamole recipe works great as a garnish for any Mexican recipe or simply use as a dip for tortilla chips.

AT_Guacamole

Continue reading

Cilantro Lime Rice with Essential Oil

This tangy rice is the perfect side dish to eat with beans, enchiladas, or any other Mexican dish. It is also delicious inside a burrito.

Rice-2 Continue reading