Thai Spicy Chicken Peanut Zucchini Noodle Salad

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thai-salad
Ingredients

1 tablespoon sesame oil
2 chicken breast cooked and cut into strips
2 tablespoons red curry paste
1 clove garlic, finely chopped
1 tablespoon fresh lime juice or vinegar
1 medium sized zucchini, spiralized
1 small onion, spiralized
1 carrot, spiralized
1/4 cup hoisin sauce
4 tablespoons PB2 (powdered peanut butter)
1/4 cup peanuts
2 drops Young Living Ginger Vitality essential oil
1 drop Young Living Basil Vitality essential oil
Salt and pepper to taste

Instructions

Spiralize zucchini, onion and carrot. In a large bowl, toss in sesame oil, red curry paste, garlic, vinegar, PB2, hoisin sauce, Ginger and Basil Vitality Oils, peanuts and chicken. Add salt and pepper to taste.

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Roasted Tomato Basil Soup

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tomato-basil-soup
Yield: 6 servings

Ingredients

3 pounds ripe tomatoes, halved
1/4 cup plus 3 tablespoons olive oil
1 tablespoon salt
2 medium yellow onions, chopped
6 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1 28-oz. can diced tomatoes
3 cups fresh basil leaves, packed
2 drops Young Living Basil Vitality essential oil
1 drop Young Living Black Pepper Vitality essential oil
1 drop Young Living Thyme Vitality essential oil
4 cups chicken or vegetable broth

Directions

Preheat your oven to 400 degrees. Place the halved tomatoes in a medium bowl then pour 1/4 cup olive oil and salt over them and stir to combine. Spread the tomatoes in a single layer on a foil-lined baking sheet and roast in the oven for 45 minutes. After roasting, remove the tomatoes from the oven and set aside.

Place the remaining 3 tablespoons of olive oil in a large stockpot over medium heat until shimmering. Add the onions and sauté until they start to brown, about eight minutes. Add garlic and sauté for one additional minute. Add the roasted tomatoes (including any liquid from the baking sheet), red pepper flakes, canned tomatoes with their juice, fresh basil leaves, and chicken or vegetable broth. Bring all the ingredients to a boil and simmer uncovered for 45 minutes. Stir the essential oils into the soup and let cool slightly. Puree in batches in a blender until smooth or use an immersion blender in the pot. Adjust your seasonings to taste, serve warm, and enjoy!

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Creamy Lime Pie

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Ingredients

For the filling:
2 cream cheese (8 oz. each and room temp.)
2 cup heavy whipping cream
1/4 cup water
1 packet plain gelatin
1/2 cup Swerve (powdered) (or sweetener of choice)
1/4 cup fresh lime juice
8 drops Young Living Lime Vitality Essential Oil
20 drops of Stevia extract

For the crust:
1 cup almond meal
1 cup shredded coconut (non-sweetened)
3 TBLS. butter (melted)
1 tablespoon Yacon Syrup
2 TBLS. Swerve (or sweetener of choice)

Directions:
Preheat oven to 350 degrees F. Spray grease a 9″ springform pan. Mix the crust ingredients and press into the bottom of the pan. Bake for approx. 12 minutes, or until it starts to get lightly browned. Allow to cool.

In a mixing bowl, beat the cream cheese until smooth. In separate bowl, beat the whipping cream to soft peaks.

In a saucepan on the stove, sprinkle the gelatin over the water–let rest for about 1 minute. Then stir in the Swerve, lime juice, Lime Vitality Essential Oil, and Stevia drops. Turn the heat on low and stir until the sugar dissolves.

Pour the gelatin mixture slowly into the cream cheese. Turn the mixer on medium and keep blending until the mixture has a smooth texture. Then fold in the whipped cream.

Spoon the mixture onto the crust and spread evenly. Garnish with toasted coconut and grated lime. Refrigerate for a few hours, then remove the springform.

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Fire Up The Grill – Tasty Marinades

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Summer is almost here and we are already firing up the grill and enjoying the outdoors with family and friends. Why not try some of these recipes with your grilling this summer.

Each marinade recipe is sufficient for 1-2 lbs. of meat or your protein of choice.

Cilantro-Lime marinade
2 limes, juice of
1⁄3 cup olive oil
1 clove garlic
1 cup fresh cilantro
1 teaspoon cumin
1⁄2 teaspoon chili powder
1⁄2 teaspoon red pepper flakes
1 teaspoon kosher salt
2 drops Black Pepper Vitality essential oil
2 drops Lime Vitality essential oil

Quick and Easy Cilantro Lime Marinade
1 cup cilantro, lightly chopped
1 tablespoon fresh squeezed lime juice (or juice of half a lime)
1/4 cup olive oil
3 cloves of garlic
1 jalapeno lightly chopped (for un-spicy remove the seed)
1 teaspoon kosher salt
2 drops Black Pepper Vitality essential oil
2 drops Lime Vitality essential oil

Orange Lemon Citrus Marinade
3/4 cup olive or other oil
1/3 cup soy sauce
tablespoon grated onion
Juice of 1 lemon
2 drops Orange Vitality essential oil
2 drops Lemon Vitality essential oil
1 drop Ginger Vitality essential oil

Mediterranean Marinade
3/4 cup olive oil
1/2 cup soy sauce
1 tablespoon red wine vinegar
1 clove garlic, minced
1 drop Oregano Vitality essential oil
2 drops Lemon Vitality essential oil
1 drop Black Pepper Vitality essential oil

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Einkorn Almond Flour Crackers

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young-living-einkorn-flour-crackers
INGREDIENTS:

2 c. almond four, lightly packed
1 c. Gary’s True Grit Einkorn Flour
½ c. flax meal
2 tsp. baking powder
1 tsp. salt
1 tsp. onion powder
2 tsp. coarse black pepper
¼ c. grated Parmesan cheese
3/4 c. tap water
2 T. olive oil

DIRECTIONS: Line two 11×17 sheet pans with parchment, cut to fit. I use plastic food-service gloves to press dough into pans. You can use a third sheet of parchment if you don’t have any or a plastic sandwich bag on your hands. Preheat oven to 350º.

Stir warm water and olive oil together in a small bowl. In a large bowl, measure out all the dry ingredients and stir with a fork. Add the water and oil mixture and stir well with fork to moisten the dough. It will be clumpy and crumbly.

Divide the dough roughly into two portions and using hands crumble half the dough over each pan. Press or roll the dough all the way to the edges. It will seem like it won’t be enough to get it all the way to the edges, but until you do, they aren’t thin enough. The dough WILL go to the edges of the pans with effort.

With a pizza cutter, score pressed dough gently into rows of 6 x 8 crackers, or 48 in a pan). Bake in 350º oven for about 18-20 minutes. 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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