Lemon Blueberry Breakfast Cake

You’ll love this lemon blueberry cake as a breakfast, snack, or dessert for the whole family. Lemon essential oil adds a nice tangy touch.

Lemon Blueberry Breakfast Cake

  • Servings: 6–8
  • Difficulty: Easy
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INGREDIENTS:

  • 2 c. flour, divided
  • 2 c. blueberries (fresh or frozen)
  • 1 c. granulated sugar
  • 1/4 c. coarse sugar (or to taste) for topping
  • 1/2 c. buttermilk*
  • 1/2 c. unsalted butter, softened
  • 1 egg
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 10 drops lemon essential oil

INSTRUCTIONS:

  1. Cream the butter and granulated sugar together in a medium bowl until light and fluffy.
  2. Add the egg, vanilla, and lemon essential oil. Mix until well combined, and set aside.
  3. In a small bowl, toss the blueberries with 1/4 c. of the flour. Set aside.
  4. In another bowl, combine the remaining 1 3/4 c. flour, baking powder, and salt.
  5. Add half of the dry mixture to the wet mixture, and stir to combine.
  6. Stir in the buttermilk. Then add remaining dry mixture, and combine.
  7. Fold the blueberries into the batter, leaving the excess flour behind. (Batter will be very thick.)
  8. Spread the batter into a greased 8- or 9-inch square baking dish, and sprinkle the top with coarse sugar as desired.
  9. Bake at 350° for 35–45 minutes or until golden brown.
  10. Allow the cake to cool for 10–15 minutes before serving.
*If you don’t have buttermilk on hand, you can add 2 tsp. vinegar or lemon juice to a 1/2 c. measure, and then fill the remainder with milk. Let sit for 5 minutes before adding to the other ingredients.

Wild Rice and Thyme Soup

Cold weather puts everyone in the mood for a nice, hearty soup. This one is sure to keep you warm and satisfied! Essential oils add subtle seasoning and health benefits.

Wild Rice and Thyme Soup

  • Servings: 6
  • Difficulty: Easy
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Ingredients:

  • 1 large chicken breast, raw*
  • 5 carrots, chopped
  • 5 celery stalks, chopped
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 c. uncooked wild rice
  • 8 oz. crimini mushrooms, sliced
  • 6 c. chicken broth* or chicken bone broth*
  • 1 tsp. salt
  • 6 Tbsp. butter
  • 1/2 c. flour
  • 1 1/2 c. milk
  • Thyme essential oil
  • Rosemary essential oil

Instructions:

  1. Place the chicken breast, carrots, celery, onion, garlic, wild rice, mushrooms, broth, and salt in your Instant Pot.** Seal the lid and set the controls to 45 minutes on manual, high pressure.
  2. When the time is up, slowly release the pressure, making sure that soup doesn’t start spraying through the valve.
  3. While the pressure is releasing, melt the butter in a small saucepan on the stove.
  4. Whisk the flour in with the butter, and cook on low heat for 1–2 minutes.
  5. Slowly whisk the milk into the saucepan, stirring until the mixture begins to thicken and forms a thick, creamy white sauce.
  6. Dip a toothpick into a bottle of thyme essential oil and another toothpick into rosemary essential oil. Stir the oils throughout the white sauce with the toothpicks.
  7. Pull the chicken breast out of the Instant Pot, shred it, and return the pieces to the soup.
  8. Stir the white sauce into the Instant Pot mixture, and add salt and pepper to taste.

Serve the warm soup with fresh bread for wintertime comfort.

*For a vegetarian version, omit the chicken breast and substitute vegetable broth for the chicken broth.

**If you don’t have an Instant Pot, you can also cook this soup in a slow cooker for 6–7 hours on low, following the same instructions.

Sweet Potato Curry Soup with Turmeric

Turmeric is a traditional seasoning used in curries and other East Indian dishes. This golden, warming soup is flavored with curry power plus turmeric and black pepper essential oils. These oils not only complement each other as seasonings but also work synergistically for powerful health benefits. Both are highly analgesic, anti-inflammatory, and antioxidant—to name just a few properties. You will love this soup, and it will love you back!

Many thanks to Ashley Farrell, a dōTERRA® Wellness Advocate and AromaTools® customer, for her Instagram recipe (slightly adapted). Ashley recommends topping the soup with caramelized onions and toasted pepita seeds (the green insides of pumpkin seed shells).

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Green Chile Chicken Enchilada Soup

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!

Green Chile Chicken Enchilada Soup

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 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.

Instructions:

  1. 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.
  2. Remove the chicken from the slow cooker and shred it using a couple of forks or a hand beater.
  3. 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.)
  4. Return the shredded chicken to the slow cooker, cover, and cook for 30 minutes more, or until the cream cheese melts in.
  5. Scoop the soup into bowls, top with sour cream, cheese, lime juice, cilantro, or anything else you desire.

 

Grilled Cinnamon Peaches

With peach season upon us, here’s a way to top off a late-summer cookout with a simple, delectable dessert. Warm, sweet, cinnamon peaches make the perfect complement to savory barbecued dinners. You can also panfry peaches indoors. Since they’re so quick and easy, you’ll make this your go-to dessert for many occasions!

Grilled Cinnamon Peaches

  • Servings: 4
  • Difficulty: Easy
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Ingredients:

  • 2 peaches
  • 3 Tbsp. brown sugar
  • 2 tsp. butter, melted
  • 1 drop cinnamon essential oil
  • vanilla ice cream or yogurt for topping

Instructions:

  1. In a small bowl, combine the melted butter and cinnamon essential oil, and set aside.
  2. Slice the peaches in half—leaving the skin on—and remove the pits.
  3. Brush the melted butter with cinnamon essential oil all over the peach halves. Grill them with flesh side down over medium heat for 2–3 minutes or until browned. You may want to use the cooler edges of the grill if you’ve been barbecuing meat. (Alternately, panfry the peach halves over medium-high heat in the same way.)
  4. Turn the peach halves face up, and sprinkle the brown sugar over the flesh. Grill for another 2–3 minutes or until the skin is browned and loosened. (If panfrying, cover the pan and cook for another 2–3 minutes or until the sugar caramelizes.)
  5. Remove peach halves from the heat, and serve with or without the skin—topped with ice cream or yogurt.

 

Overnight Oats with Blueberry Lemon Jam

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!

Overnight Oats with Blueberry Lemon Jam

  • Servings: 4–6
  • Difficulty: Easy
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Ingredients:

  • 1 can (15 oz.) coconut milk
  • 1 cup (100 g) rolled oats
  • 3 Tbsp. (35 g) chia seeds
  • 1 Tbsp. (15 ml) pure maple syrup
  • 1 drop cardamom essential oil
  • 1 drop cassia essential oil
  • 1–2 small, ripe pears, diced
  • Blueberry Lemon Jam (recipe below)

Instructions:

  1. In a medium container, combine the coconut milk, rolled oats, chia seeds, maple syrup, and essential oils.
  2. Cover, and chill the oats for at least 1–2 hours, or overnight, until the mixture thickens and the oats soften.
  3. Remove the oats from the fridge when ready to serve, and stir to combine.
  4. 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!

Blueberry Lemon Jam

  • Servings: Yield=6 oz.
  • Difficulty: Easy
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Ingredients:

  • 4 cups (550 g) frozen blueberries
  • 1/4 cup (50 ml) pure maple syrup
  • 3 Tbsp. (35 g) chia seeds
  • 1 tsp. (5 ml) lemon juice
  • Pinch of salt
  • 2 drops lemon essential oil

Instructions:

  1. 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.
  2. Reduce the heat a little to avoid sticking, and stir in the chia seeds.
  3. Let the mixture simmer for 8–15 minutes, stirring frequently. Simmer until most of the water cooks off and the jam thickens up.
  4. Remove from heat, stir in the lemon juice, and transfer to a bowl.
  5. Let the mixture cool for a few minutes before stirring in the lemon essential oil.
  6. 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.

Peppermint Chocolate Mousse

This dessert is so delicious—and healthy too! If you love rich, creamy, chocolate treats, this is the one for you. It’s made with coconut cream, which adds an amazing hint of coconut flavor. And the peppermint essential oil tops off this amazing dessert with a flavor to die for! This mousse is very rich, so it doesn’t take much to hit your sweet spot.

Peppermint Chocolate Mousse

  • Servings: 6–8
  • Difficulty: Easy
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Ingredients:

  • 2 cans (15 oz. each) coconut cream
  • 2 Tbsp. (18 g) confectioner’s sweetener (or confectioner’s sugar)
  • 3 Tbsp. (24 g) unsweetened cocoa powder
  • Pinch of salt
  • 2 squares (20 g) 70% dark chocolate, shaved (optional for extra richness)
  • Shaved chocolate for garnish
  • 2 drops peppermint essential oil

Instructions:

  1. Place the cans of coconut cream in the refrigerator overnight before using. Without shaking the cans, open them up and scoop the thick cream off the top of the water into a bowl.
  2. Add the sweetener or sugar to the cream, and beat on high until it thickens up. If desired, you can save a little bit of the whipped cream to top the mousse with.
  3. Fold the cocoa powder and salt into the cream, and beat again until smooth.
  4. Add the peppermint essential oil, and beat again.
  5. Fold in the chocolate shavings, and refrigerate until ready to serve.
  6. Top with whipped coconut cream and chocolate shavings, and serve!

You can also use coconut milk in place of coconut cream, but you will need to allow the mousse to thicken in the refrigerator for an hour or more before serving.

Honey Lime Grilled Chicken Wings

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!

 

Honey Lime Grilled Chicken Wings

  • Servings: 6–8
  • Difficulty: Moderate
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Ingredients:

  • 4 lbs. (2 kg) chicken wings (about 24 wings)
  • Juice of 1 lime
  • 1/4 cup (50 ml) honey
  • 4 garlic cloves, minced
  • 2 Tbsp. (25 ml) soy sauce
  • 1/4 tsp. (1.5 ml) tabasco sauce
  • 3–4 drops lime essential oil
  • Salt to taste

Instructions:

  1. Wash the chicken wings, and pat dry.
  2. Combine the lime juice, honey, garlic, soy sauce, tabasco sauce, and lime essential oil. Transfer to a bowl or a large plastic bag, add the chicken wings, and toss to coat.
  3. Marinate the chicken wings for 4–8 hours, tossing to coat occasionally.
  4. Preheat the grill to medium heat.
  5. Remove the wings from the marinade, and place on the grill. Baste the wings with the marinade, and sprinkle with salt.
  6. Turn the wings every 5 minutes while cooking; about halfway through, baste the wings again with the remaining marinade.
  7. Cook until browned and cooked through. The internal temperature should be 165°F (75°C); it should take approximately 25–30 minutes.

If you don’t wish to grill the wings, you can also bake them at 450°F (230°C) on an aluminum foil–lined baking sheet following the directions above.

This dish can be a little sticky and messy, so we highly encourage you to use our Essential Oil Grill Cleaner after making this dish.

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
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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
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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.