Spicy Jalapeno Dill Miracle Noodle Salad

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I deal with a lot of pain because of a chronic health problem. I have learned that when I eat GMO wheat I will pay for it the next day with an increased pain level. No GMO or sugar, low pain levels. I don’t have any pain issues when I use Einkorn Flour. That is why my blog has a lot of recipes using Einkorn Flour but I also LOVE Miracle Noodles. Here is a recipe I just made up that grew from an idea I saw online. I usually marinate the noodles before using them. They take on the flavors you add. Young Living Vitality Oils are ideal to use in Miracle Noodle dishes. This one is a new favorite.

Spicy Jalapeno Dill Miracle Noodle Salad


1 pack Miracle Noodle Fettuccini (Or Miracle Noodle Ziti)
1/2 cup dill pickle juice
2 drops Dill Vitality Essential Oil
1/2 cup diced dill pickles
1/8 to 1/4 cup diced jalapeno peppers (depending on how spicy you like it.)
1/4 cup finely chopped onion
1/4 cup mayonnaise
1/4 cup ranch dressing
1/8 tsp cayenne pepper
1/3 cup cheddar cheese, diced

Salt and pepper to taste


Drain the Miracle Noodles in a strainer, then rinse thoroughly with water. They will be stinky until well rinsed. Let them drain well. Once drained, cut the noodles (if using fettuccini) into smaller lengths. Put noodles in a good sized bowl and add 1/2 cup pickle juice to marinate for about 15 minutes. Drain and discard the pickle juice. Add 2 drops Dill Vitality Essential Oil first, toss well, then combine the remaining ingredients and mix until noodles are covered. Refrigerate for at least 1 hour before serving.






Nutrition Facts:
Makes 4 servings
Calories: 226
Fat: 23 g
Total carbs: 2g
Protein: 3g


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Vitality Herb and Garlic Cheese Ball

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vitality oil cheese ball

Did you know that today is National Cheese Ball Day? I love a good cheese ball so I thought I would share one of my favorite cheese ball recipes using Young Living’s Vitality Essential Oils. There are lots of variations you could do with Vitality Oils and spices. It is up to your imagination.


Cheese balls are fun and easy to make appetizer for parties and gatherings or even a quiet evening home with your sweetie.



Vitality Herb and Garlic Cheese Ball

8 ounces cream cheese softened
1 cup Extra Sharp Cheddar Cheese
1 teaspoon Garlic, minced
1/2 tsp. Pepper
1-2 drops Dill Vitality Essential Oil
1-2 drops Rosemary Vitality Essential Oil
1-2 drops Basil Vitality Essential Oil
1/2 cup chopped pecans or almonds

In a large bowl, mix the cream cheese, cheddar cheese, minced garlic, Dill, Rosemary and Basil Vitality Essential Oil until well combined. Refrigerate for 1-2 hours.

Place the chopped pecans on a plate. Form the cheese mixture into a ball, then roll the ball in the chopped nuts until the outside of the cheese ball is completely covered.
Cover with plastic wrap and refrigerate until serving.
Serve with crackers.

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Cream Of Asparagus Soup

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A nice bowl of soup on a cold day really hits the spot. Well, really any old day. I like cream of broccoli soup but I have been thinking lately about making a batch of Cream of Asparagus Soup. We often have steamed asparagus as a side dish and sometimes waste the tough ends. I always save the tough ends of broccoli and cauliflower for making vegetable puree for soups or whatever else sounds tasty. When pureed and mixed with the other vegetables, it gives you a nice batch of soup with extra for another meal. That’s what got me thinking about saving the tough ends to add to broccoli or cauliflower soup. Or, better yet, make Cream of Asparagus Soup.

This soup was a hit with my hubby so I will be making this one often.


You will need:

1 pound fresh asparagus
1 large onion, chopped
2 stalks celery with green tops
1 clove garlic
3 tablespoons butter
3 cups chicken broth
4 ounces cream cheese
2 drops Lemon Vitality Essential Oil, or to taste
2 drops Black Pepper Vitality Essential Oil, or to taste
salt
You could try other Vitality Essential Oil flavors like Lime, Thyme, Basil, Oregano.

Directions:

In a steamer, steam the asparagus until bright green and just tender. No more than 5 minutes. Cut the tips off asparagus.
About one inch long. Set those aside.

Cut the remaining asparagus stalks into 1 inch pieces. Cut celery in 1 inch pieces.

In another saucepan, celery, cook onion and garlic in 2 tablespoons butter over moderately low heat, stirring, until softened.
Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.

Add 3 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. Remove from heat and let cool slightly.
Puree in a blender until completely smooth. Return mixture to pan. Reheat soup while slowly stirring in cream cheese and butter.
Season to taste with salt and Vitality Essential Oils. Toss in asparagus tips and stir in.
Optional: Garnish with a few pieces of celery leaf.

Serve hot or chilled.

I hope you enjoy it as much as we did.

Chili Lime Vitality Crackers

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One day I had some chili lime flavored potato chips. They were really tasty but very carby. I need to keep the carbs low for a health issue I deal with. That can be a challenge because anything salty and crunchy is where I tend to go when I fall into an emotional eating mood.

As I was eating the chips and thinking about how I was really going to regret eating these chips, it occurred to me that these flavors would be really nice for a batch of almond crackers.

I always like to keep some almond flour crackers on hand. Some days you just feel like having a salty snack. Carbs, especially the ones with GMO grains give my body all kinds of fits. Einkorn flour doesn’t bother me at all. That’s why I often make recipes with half einkorn flour and half almond flour. This recipe has almond flour and flax seed meal.

All I can say is YUMMMM! These Chili Lime Vitality Crackers are the best crackers I have ever made. It now tops my old favorite: Fat Head Crackers.



Chili Lime Vitality Crackers



Chili Lime Vitality Crackers

1 1/2 Cup Almond flour
4 TBS Golden Flax Meal
1 Egg
1 Tsp Lime Juice
3 drops Lime Vitality Essential Oil
1 Tsp Chili Powder
1/2 Tsp Cumin
1/2 Tsp Sea Salt

Directions:

Preheat oven to 350 degrees.
Combine almond flour, flax meal, egg, salt, chili powder, cumin, lime Juice and Lime Vitality Essential Oil to a large mixing bowl.
Mix until sticky dough forms.
Place dough on a sheet of Parchment Paper and put another sheet of parchment paper over the top of dough.
Use a rolling pin to spread dough out very thin, then peel off top paper. With a pizza cutter, score pressed dough gently into rows of 6 x 8 crackers.






Place parchment paper, with dough on it, on a baking sheet. Bake in 350 degree oven for 10 minutes. Check to see if the edges of the crackers are slightly brown. If not, bake a little longer. Keep an eye on them so they don’t brown too much. I take out crackers around the edges early if they are getting too brown. The ones around the edges brown much faster. Remove the pans and cool. Separate into crackers along the scored lines.

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Intense Vitality Gingersnaps

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These gingersnaps are very intense flavor. I am a fiend for gingersnaps. These are a bit like a cracker. I use a mixture of einkorn and almond flour, along with Swerve Sweetener to make the carbs lower.
Each cookie has 8 carbs and 17 calories.

3/4 cup blanched almond flour
3/4 cup Gary’s True Grit Einkorn Flour
3 tablespoons butter
1/4 teaspoon sea salt
1/4 teaspoon baking soda
2 tablespoons ground ginger
2 tablespoons fresh ginger, finely grated
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
5 drops Ginger Vitality Essential Oil
5 drops Cinnamon Vitality Essential Oil
1 tablespoon vanilla extract
1/2 cup Swerve granulated Sweetener

In a food processor combine einkorn flour, almond flour and salt. Pulse in baking soda, vanilla, ginger and other spices. Add Vitality Oils, pulse in butter and Swerve until dough forms.
Roll batter into a long tube about the diameter of cookie size you want. Refrigerate for a couple hours. When firm, slice in 1/4 inch thick slices. Place onto a parchment paper lined baking sheet.

Bake at 350° for 7-10 minutes until golden brown. Let cool on the baking sheets.
Serve

Gary’s True Grit Einkorn Flour

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