Summer Popsicle Recipes

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Summer days are SO hot. What better way to cool down after a day of working or playing in the sun and heat than a delicious frozen popsicle?

Why not try some healthier popsicle recipes that your family will love.



NingXia Popsicles
1 cup Young Living NingXia Red
1/2 cup water
2 drops Young Living Vitality Orange Essential Oil
2 drops Young Living Vitality Lime Essential Oil


Directions:
Mix all the ingredients together. Transfer mixture to popsicle molds, leaving 1/4 inch at the top for expansion. Freeze until firm.


Variations:
Tangerine Vitality, Lemon Vitality, Black Pepper Vitality, Peppermint Vitality, Cinnamon Vitality


Creamy NingXia Lemon Lime Popsicle


2 cups Young Living NingXia Red
Juice 1/2 Lemon
1 cup Coconut Milk
1/4 cup Heavy Cream
10 drops Liquid Stevia
3 drops Young Living Vitality Lemon Essential Oil
3 drops Young Living Vitality Lime Essential Oil


Directions:
Mix all the ingredients together. Transfer mixture to popsicle molds and freeze until firm.



Ginger Pineapple Popsicles with Essential Oils


12 oz. fresh pineapple, chopped
1/2 cup fresh lemon juice
1/2 cup filtered water
1/4 cup raw honey
1/2 inch piece fresh ginger, peeled and finely grated
2 drops Ginger Vitality
4 drops Lemon Vitality


Directions:
Combine the pineapple, lemon juice, water, honey, and grated ginger in a blender. Blend on high until smooth. Stir in Ginger Vitality oil and Lemon Vitality oil. Transfer mixture to popsicle molds and freeze until firm.



Orange Cream Popsicles


1 can full fat coconut milk
1/2 cup fresh squeezed orange juice
2 drops Young Living Vitality Orange Essential Oil
1 teaspoon vanilla extract
10 drops Liquid Stevia


Directions:
Place all ingredients in the blender and process on high speed about 60 seconds, until completely blended.
Taste, and adjust sweetening if needed. Transfer mixture to popsicle molds and freeze until firm.



Creamy Lime Popsicles


1 can Coconut Milk
3/4 cup lime juice
2 drops Young Living Vitality Lime Essential Oil
10 drops Liquid Stevia


Directions:
Place all ingredients in the blender and process on high speed about 60 seconds, until completely blended.
Taste, and adjust sweetening if needed. Transfer mixture to popsicle molds and freeze until firm.



NingXia Orange Popsicles


1 cup coconut water
2 cups NingXia Red
3 drops Orange essential oil


Directions:
Mix all the ingredients together. Transfer mixture to popsicle molds and freeze until firm.



Chocolate Mint Fudgesicles


1 can coconut milk
1/3 cup baking cocoa
1/4 cup Erythritol (non GMO) or other healthy low-carb sweetener
1 teaspoon vanilla
1 or 2 drops Young Living Vitality Peppermint Essential Oil


Directions:
Place all ingredients in the blender and process on high speed about 60 seconds, until completely blended.
Taste, and adjust sweetening if needed. Transfer mixture to popsicle molds and freeze until firm.



Tips:
Don’t have any popsicle molds? You can use any kind of small cup to mold the popsicles. When the mixture is halfway frozen, insert a popsicle stick.
To unmold popsicles, dip the frozen molds in a warm bowl of water until the popsicles are easily removed.


Margarita Popsicles

3/4 cup sugar Or low carb sugar substitute like Swerve or Monk Fruit
3/4 cup fresh lime juice
2 drops Young Living Vitality Lime Essential Oil
1/2 cup water
2 drops lemon oil
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
1 lime wedge
Kosher salt, for garnish

Directions:
Special Equipment: 6 small cups, about 3 oz each, (recommended: Dixie), 6 popsicle sticks
Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Make a slit and place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight.
Remove from freezer. Carefully tear the cups from around the popsicles. Garnish with kosher salt and serve immediately.

Note: Since the tequila makes these popsicles on the soft side, they must be eaten immediately. If you want to sit them out for several minutes, set them on ice sprinkled with a little coarse salt. And go ahead and sprinkle them with a little too. This will give the popsicles a few extra minutes of cold.

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Spicy Pulled Pork Salad With Cilantro Lime Sauce

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Spicy taco salads are among my favorite meals. I usually add lots of cilantro and hot peppers to any salad. I love cilantro and lime together. I am always experimenting with cilantro combinations for sauces, soups and salads. I recently made this Cilantro Lime Sauce made with added Lime Vitality Essential Oil. This was really tasty. I made a large batch of the sauce and had it on several salads over the week. It’s a new favorite.

The pulled pork recipe makes 8 4oz servings. It’s great for a family gathering or putting half in the freezer for quick meals when you have busy times.




Spicy Pulled Pork Salad With Cilantro Lime Sauce Sauce


Ingredients for Cilantro Lime Sauce


¼ cup oil
¼ cup water
½ cup chopped green onions
½ cup cilantro leaves
2-3 cloves garlic
½ tsp salt
5 drops Lime Vitality Essential Oil
½ cup sour cream


Ingredients for Spicy Pulled Pork Salad


4 lbs pork shoulder
1 tbsp salt
1 tsp pepper
2 Tbs. Chili Powder
2 Tbs. Cumin
½ tsp. Cayenne Pepper
1 medium onion, chopped
3 garlic cloves, chopped
1 cup chicken broth


2–3 cups shredded lettuce & spinach
1–2 small bell peppers, sliced
2 tomatoes, diced


Remove twine from the pork shoulder. Score the meat, then sprinkle seasonings over the pork shoulder and rub them in. Put the pork in your crock pot along with chopped onion and garlic. Pour in the chicken broth. Cover and let cook on low for 8-10 hours.


After the pork shoulder is cooked, transfer it to a large bowl and shred with two forks. Drain the liquid out of the crock pot but save the onion and garlic. Add the onions and garlic to the pulled pork and mix to combine. Taste test at this point and salt if necessary.


Directions for Cilantro Lime Sauce:
Pulse all the sauce ingredients except the sour cream in a food processor. When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.


Serve pulled pork on a bed of lettuce and spinach, sliced peppers and chopped tomatoes.
Top with Cilantro Lime sauce until it the vegetables are coated to your liking.

The Cilantro Lime Sauce works well with chicken or beef as well.



Nutritional Info:


Pulled Pork 4 oz:
Calories 364.3; Carbohydrate 1.0 g; Protein 26.6 g


salad:
Calories 113.5; Carbohydrate 10.2 g; Protein 2.4 g


Total:
Calories 477.8; Carbohydrate 11.2 g; Protein 29 g



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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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Chocolate Date Truffles With Young Living Vitality Oils

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date-truffles-tall
Peppermint Chocolate Truffles
Makes 15-20

15 large pitted dates
1/2 cup dried shredded coconut, unsweetened
1/2 cup raw almonds or nuts of choice
2 tbsp coconut oil
4 tbsp cocoa powder
½ teaspoon vanilla extract
3 drops Peppermint Vitality Essential Oil

Place almonds in a food processor; process until finely ground. Add dates, process until finely ground. Mix remaining ingredients until it forms up like a ball. Remove the knife blades from the food processor. Press out on a sheet of wax or parchment paper into a long rectangle. With a knife divide in half, then cut into squares. Place the squares in the fridge for about an hour. Roll the squares with your hands forming into small round truffles. Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolled oats. Place in the fridge for 20 minutes before serving.

Other Vitality Essential Oil Options: cinnamon, orange, peppermint, tangerine



Hot and Spicy Chocolate Truffles
Makes 15-20

15 large pitted dates
1/2 cup dried shredded coconut, unsweetened
1/2 cup raw almonds or nuts of choice
2 tbsp coconut oil
4 tbsp cocoa powder
1 tsp ground cinnamon
3 drops Cinnamon Vitality essential oil
½ teaspoon vanilla extract
1/2 tsp cayenne pepper

Place almonds in a food processor; process until finely ground. Add dates, process until finely ground. Mix remaining ingredients until it forms up like a ball. Remove the knife blades from the food processor. Press out on a sheet of wax or parchment paper into a long rectangle. With a knife divide in half, then cut into squares. Place the squares in the fridge for about an hour. Roll the squares with your hands forming into small round truffles. Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolled oats. Place in the fridge for 20 minutes before serving.



Chocolate Gingerbread Truffles
Makes 15-20

15 large pitted dates
1/2 cup dried shredded coconut, unsweetened
1/2 cup raw almonds or nuts of choice
2 tbsp coconut oil
4 tbsp cocoa powder
Pinch of sea salt
2 drops Cinnamon Bark essential oil
2 drops Ginger essential oil
1 drop Clove essential oil
1 drop Nutmeg essential oil
½ teaspoon vanilla extract

Place almonds in a food processor; process until finely ground. Add dates, process until finely ground. Mix remaining ingredients until it forms up like a ball. Remove the knife blades from the food processor. Press out on a sheet of wax or parchment paper into a long rectangle. With a knife divide in half, then cut into squares. Place the squares in the fridge for about an hour. Roll the squares with your hands forming into small round truffles. Roll the truffles in cocoa powder, finely chopped almonds, shredded coconut or rolled oats. Place in the fridge for 20 minutes before serving.



If you’d like a bigger boost of protein, feel free to add a scoop of Pure Protein Complete or your favorite protein powder (preferably chocolate flavored), to the mix.



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