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LEMON CHICKEN

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Chicken is higher in protein, lower in fat or calories than beef or pork. Good for those wanting to shed a few pounds while the vitamins B6 and B3 boost energy. It is rich in niacin and selenium which help prevent cancer and the selenium helps keep thyroid function normal.

Ingredients

  • 1 lb. chicken breast
  • organic Gluten free flour or tapioca flour
  • 4 cloves organic garlic (minced)
  • 1/4 cup organic olive oil
  • 1/4 cup organic white wine
  • 1/4 cup organic chicken broth
  • 1/2 teaspoon Simply Organic Lemon flavor
  • Juice of 1organic lemon
  • Sea salt to taste
  • 1/2 # raw organic baby spinach
  • 2 tbs organic chives
  • Crushed red pepper

Directions

  • You will want to butterfly the chicken breast. Cut the butterfly in half. This will allow it to cook faster and more evenly. Soak 30 minutes in salt water.
  • Drain the chicken and dry them off with paper towels.
  • Dust each piece of chicken, front and back with the flour. This will help the liquids to thicken.
  • In a large 12 inch skillet with a lid, add the olive oil and heat up.
  • Add chicken and start to brown the chicken for just a short time before adding the wine and broth and lemon flavor.
  • Cover and cook the chicken about 15 minutes.
  • Pour the juice of the lemon, sea salt to taste and crushed red pepper over the chicken.
  • On top of the chicken in the skillet add the raw spinach, cover and allow to wilt. This takes a few minutes.
  • On a serving platter first place the cooked spinach then chicken on top.

Liver and Walnut Pate with Young Living Lemon Essential Oil

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10 Health Benefits of Eating Chicken Liver by K. Kristie

  1.  Helps prevent anemia
  2.  Promotes good eyesight
  3.  Helps promote fertility (folate)
  4. Promotes health tissues (Riboflavin)
  5. Keeps thyroid healthy (Selenium)
  6. Helps body fight stress (Pantothenic Acid)
  7. Keeps immune system healthy (iron)
  8. Helps prevent pellagra (Niacin)
  9. Promotes healthy skin and nails (Protein)
  10. Helps keep teeth and bones healthy (Phosphorous). Not so yucky after all!

Ingredients

  • 4 large minced garlic cloves
  • 1 tbs. finely chopped shallots
  • olive oil for sautéing
  • 2 tbs. lemon juice
  • 1 lb. chicken livers
  • 1 tsp. bouillon
  • 1/2 cup water
  • 1 cup walnuts
  • 1/4 cup roasted flax seed
  • 1/4 cup raw hemp seed
  • 3 tbs. dried chives
  • 1/2 tsp. dried thyme
  • 1 tbs. ancho chile powder
  • 4-6 drops Young Living Lemon Essential Oil

Directions

  • Saute in the olive oil the garlic and shallot
  • Add chicken livers and brown the liver
  • Mix the bouillon, fresh lemon juice and water, stir together then add the liquid to the chicken livers
  • Cover and cook the livers through
  • In a food processor add the walnuts, flax seed, hemp seed, chives, thyme, ancho chile powder, lemon essential oil
  • Pulse until blended
  • Add the chicken livers and the liquid that cooked with the chicken livers to the food processor and finish it off so it resembles a pate

For additional information and uses of the oils mentioned here, please click here.

Kale Sausage Soup with Young Living Lemon Essential Oil

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MindBodyGreen Top 10 Benefits of Eating Kale by Alison Lewis

  • Low calorie, high fiber and 0 fat
  • High in iron
  • High in Vitamin K
  • Filled with powerful antioxidants
  • Great anti-inflammatory food
  • Great for cardiovascular support
  • High in vitamin A
  • High in vitamin C
  • High in calcium
  • Great detox food

 Ingredients

  • 1 cup chopped onion
  • 6 cloves chopped garlic
  • 4 stalks chopped celery
  • 1-1/2 cups cut up carrots
  • 1 red pepper diced
  • 2 qts. chicken broth
  • sea salt to taste
  • crushed red pepper
  • 1 bay leaf
  • 1/4 cup finely chopped fresh parsley
  • 12-16oz. chicken Italian sausage (this would be raw sausage that should be browned before putting it in the soup)
  • I used Bilinski’s (already cooked) Italian Herb Chicken Sausage 12 oz. made without casing. Just cut it up in the soup.
  • 2 cups finely chopped up kale
  • 1-2 tbs. olive oil with 4-6 drops Young Living Lemon Essential Oil

Directions

  • Sautee onion, garlic and celery until soft
  • Enter in carrots and the pepper and let it sauté  a bit
  • Add the chicken broth and bay leaf, salt and pepper to taste
  • Simmer on low for 45 Minutes
  • Take the olive oil and Lemon oil and work it into the kale with your hands
  • Put the Kale and the Sausage pieces in the soup
  • Add the cut Parsley
  • Allow to simmer another 45 Minutes  Done. Eat.

For additional information and uses of the oils mentioned here, please click here.

Raw Vegetable and Sprout Wrap

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7 Reasons to Eat Sprouts Right Now From MindBodyGreen by Katrine van Wyk

  1. Cancer fighting
  2. Cleansing
  3. Fat burning
  4. Digestive aid
  5. Sight
  6. Plant protein powerhouse
  7. Better nutrient availability

This really is not a recipe it’s just  simple, quick, and nutritious. Eat it up.

Here’s the list of makings:

  • Gluten free tortilla
  • Raw red pepper (or your favorite color)
  • Raw baby spinach
  • Mixed vegetable sprouts
  • Several roasted cloves of garlic
  • Baked sweet potatoes with rosemary
  • (these were peeled, cubed, coated with olive oil, and sprinkled with rosemary leaves and baked ’till tender)
  • Dairy substitute cheese (I used daiya, jalapeno& garlic havarti style wedge)
  • Spread the non-dairy cheese on the tortilla. (The daiya brand cheese alternative spreads easy)
  • Load up the tortilla with all the other ingredients. Fold it in half, spray both sides and grill.
  • Load up yours with whatever veggies you like. Grilled onions, olives, grated zucchini, carrots, jicama, cooked butternut squash……

Turkey Meatballs with Young Living Basil Essential Oil

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Turkey is low in fat without the skin. Get your daily dose of folic acid. Turkey is a good source of vitamins B1,B, B6, zinc and potassium.

Organic turkey will help maintain optimum testosterone levels in men, or at best give them a good dose of the amino acid, tryptothan so they just fall asleep. When they wake up the B12 will encourage healthy mood levels! Win. win.

Ingredients

  • 1 1/2 lb. of ground turkey meat (I used the thigh meat)
  • 1 cup beets, carrots, and zucchini and pulse ground in a food processor
  • 1/2 cup shallots
  • 4 large garlic cloves chopped fine
  • 1 – 10 oz. packet of Simply Organic french onion dip mix
  • 2 tbs. pesto paste
  • 1 egg (slightly beaten)
  • 1 1/2 cups breadcrumbs (see recipe)
  • sea salt (approx. 1 tsp.)
  • crushed red pepper
  • 5 drops Young Living Basil Essential Oil

Directions

  • Spray a large bar pan with spray oil to broil meatballs on.
  • In a large mixing bowl combine all the ground vegetables and add the Basil essential oil, mix it well.
  • Add all the rest of the ingredients and mix them well.
  • Make the meatballs, spray the top of them on the bar pan and broil 10 min.
  • Turn them over and brown other side.

 Gravy (in a large skillet)

  • Saute 1/2 cup chopped onion and 2 cloves minced garlic
  • Add: 2 cups broth
  • 1/4 cup wheat free tamari
  • 1/2 cup wine
  • Bring to boil.
  • Combine 1 Tbs. gluten free flour and 1/4 cup of broth. (This is to thicken the gravy)
  • Add to the boiling gravy, turn down to simmer and let thicken. Add the meatballs and let them finish cooking.
  • If  you would like a creamier gravy, (I do), take out the meatballs and add
  • 1 cup of dairy alternative sour cream. (I use Tofutti sour cream)
  • For additional information and uses of the oils mentioned here, please click here.

LENTIL BURGERS

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Benefits of Lentils

  • Lentils are high in protein to help sustain muscle mass. You can improve your digestive health, lower your cholesterol and manage blood sugar disorders with the insoluble fiber of lentils.
  • Eating high fiber food helps prevent heart disease. Lentils have folate and magnesium which also contribute to heart health.
  • Get energy from lentils as they replenish your iron stores.

What’s not good about a lentil?!

Ingredients

  • 1 lb. cooked organic lentils
  • 6oz. small cubed organic portabella mushrooms
  • 1 cup finely grated organic carrot
  • 4 cups fresh organic baby spinach
  • 4 chopped organic garlic cloves
  • 1/2 cup chopped organic shallots
  • 1 tablespoon organic lemon juice
  • 1/2 teaspoon Simply Organic lemon flavor
  • 1 teaspoon Simply Organic Thyme
  • 2 cups gluten free organic breadcrumbs
  • 1 organic flax egg or 1 real organic egg
  • 1/4 cup organic nutritional yeast

Directions

  • Using 2 tablespoons of olive oil for sautéing, combine the shallots and garlic. Saute slightly then add the mushrooms. Allow them to cook down, then add the spinach to steam.
  • In a large bowl put in the cooked lentils, grated carrots, bread crumbs, flax egg or egg (slightly beaten) and the nutritional yeast.
  • In a food processor, pulse blend the mushroom/spinach mixture, adding the lemon and thyme before pulsing.  (I use a Vitamix)
  • Add the mushroom/spinach to the mixing bowl.
  • Mix up all the ingredients.
  • Refrigerate for 30 minutes
  • Line a cookie sheet with parchment paper. Spray parchment paper with spray olive oil.
  • Make hamburger patties and put them on the sheet, spraying the top of each pattie with the oil.
  • Broil burgers 10-15 min. until brown, then flip them over and brown the other side.

ROASTED SUNCHOKES with ESCAROLE and BEANS

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Benefits of Sunchokes, Escarole, and Beans

  • Sunchokes (Jerusalem artichoke) is a root veggie high in iron. The carbohydrates are stored as inulin. The body breaks it down slowly so blood sugar stays more stable.
  • Escarole is a green leafy vegetable high in vitamins A and K. These vitamins support the health of the immune and neurological systems. They have  high carotenoid compounds which act as antioxidants. They are high in iron, calcium, and potassium.
  • Great Northern Beans contain omega-3 fatty acids which may be helpful in preventing cardiovascular disease, immune system disorders, (including diabetes), and some cancers. These beans are low in calories, sugar, and fat. They offer high protein and fiber. Great Northerns are low glycemic and the complex carbohydrates digest slowly. This can be helpful in controlling hunger helping  with weight gain and is a good food choice for dieters.

Roasted Sunchokes

  • 1- 11/2 # of sunchokes
  • 1/3- 1/2  cup olive oil
  • 1/2 teaspoon Simply Organic rosemary
  • sea salt to taste
  • 6 cloves chopped garlic

Directions

  • Mix the rosemary in the olive oil.
  • Scrub the sunchokes, leaving the skin on them.
  • I roast the sunchokes on my pampered chef large bar pan lined with parchment paper.
  • Placed the sunchokes on the pan, spreading them evenly on the pan.
  • Pour the olive oil, salt, and the garlic on the sunchokes.
  • Work the ingredients all into the sunchokes.
  • Roast at 425 degrees about 20- 30 min. until tender and brown.

Escarole and Great Northern Beans

  • 1 head of organic escarole washed and chopped
  • 4 cloves organic chopped garlic
  • sea salt to taste
  • organic crushed red pepper to taste
  • 1/4 cup organic olive oil
  • 1 can organic great northern beans
  • 1 tablespoon organic lemon juice

Directions

  • Add the lemon oil to the olive oil
  • Sautee lightly the garlic in the olive oil
  • Add the chopped escarole and cook down like spinach.
  • Add the sea salt and crushed pepper.
  • Add the can of drained great northern beans.
  • Now is the time for the sunchokes, put them in the pan. Heat through.
  • Plate it up and eat with your favorite gluten free bread.

Breadcrumbs

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I mix these crumbs up ahead of time and keep them in the freezer so they’re ready to be used without a fuss. This really isn’t a strict follow by the book recipe. I just try to pack it full of good stuff. So, here’s what I put together in just about equal proportions.

Ground up: raw walnuts, almonds, pumpkin seeds, gluten free bread. Flax meal, a few Tbs. sesame seeds and chia seeds. If hanging out in the kitchen cabinet you can grind up a box of your favorite crackers, cassava chips. I also add seasoning, such as garlic powder, onion powder, paprika, sea salt.

VEGGIE LASAGNA with FENNEL YOUNG LIVING ESSENTIAL OIL

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Ingredients

  • 1 eggplant (about the size of an 8 1/2 shoe)
  • 4 cups shredded organic carrots (sautée in 1 crushed garlic clove and olive oil to slightly cook)
  • 2 cups shredded organic zucchini
  • 16 oz. shredded almond cheese (spray oil your grater before grating cheese)
  • 6 cups your favorite organic red sauce (Primal Kitchen Vodka Sauce https://thrivemarket.com
  • organic aqua faba (liquid from garbanzo beans)
  • Gluten free organic flour (namaste cup for cup. Amazon)
  • Gluten free organic Breadcrumbs (Look up my vegan gluten free bread to make your crumbs)
  • 20 oz. Organic tofu (I used Wildwood sprouted tofu)
  • Gluten free organic noodles cooked for only 5 minutes (I use Jovial. Thrive Market or Amazon)
  • sea salt
  • 6 drops Young Living  Fennel Essential Oil (optional)
  • crushed red pepper

Directions

  • Start by slicing the eggplant very thin. Lay them evenly on paper towel, sprinkle with sea salt and allow to sit for 15 min. Use the aqua faba to dip the eggplant in for breading. When the time is up on the eggplant dust front and back of each slice with gluten free flour. Dip each piece first in aqua faba then in gluten free bread crumbs. I use a pampered chef large bar pan, lined with parchment paper and sprayed with oil, to cook the eggplant on. Spray the top of each eggplant with spray cooking organic olive oil before baking them. Bake on the top rack of oven 450 degrees for 10-15 min.
  • Have everything ready to start layering the lasagna. The sauteed, grated carrots, grated zucchini, and grated almond cheese. Crumble the tofu. Mix approx. 2 cups red sauce with 6 drops Young Living Fennel Essential Oil. (Essential oil is totally optional) Combine the red sauce and tofu. Now the layering begins with the cooked noodles. (I use a pampered chef rectangular baker that is 13×9 and holds 14 cups to layer and bake the lasagna.)
  • Layer the first half of the noodles on the bottom of the baking dish. Spread red sauce over the layer of noodles. Layer the carrots, then on top of the carrots add the zucchini. Use half of the crumbled tofu on top of the veggies. Sprinkle 8oz. of the grated almond cheese over the tofu. Season almond cheese with crushed red pepper. Use rest of cooked noodles for the next layer, covering them with sauce. Layer the eggplant, overlapping for complete coverage. Use remaining sauce, topping with the rest of the tofu and the 8 oz. of grated almond cheese. Season with the crushed red pepper. Cover the baking dish with foil and bake at 350 degrees for 45 minutes – 1 hour.
For additional information and uses of the oils mentioned here, please click here.

Chickpea Salad with Young Living Lemon Essential Oil

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Garbanzo beans or chickpeas are part of the legume family and are an excellent source of fiber and protein. In their natural state, not commercially tampered with, they are  low glycemic, low carbohydrate, beneficial for keeping blood sugar as stable as possible. Good choice for the person who is diabetic. Being high and fiber and having a  slower digestive rate chickpeas will help satisfy your appetite for a longer period of time. Great for weight loss since 1/2 cup is only 130 calories. Because of high fiber count, garbanzo beans can help reduce both total and LDL cholesterol levels, and reduce the risks  of both cardiovascular and coronary heart diseases.

Ingredients

  • 1 15 oz. can or 2 cups cooked chickpeas
  • 2 peppers (use whatever color or colors you like, chopped)
  • 1 bag frozen, shelled edamame beans
  • 2 lemons
  • 1/4 cup olive oil
  • chopped shallot
  • 1 chopped garlic glove
  • 1/2 tsp. cumin
  • 1 cup chopped carrot
  • 1 Tbs. agave syrup
  • 2 ribs celery chopped
  • 4 oz. dried cranberries (I use Eden because they are apple juice sweetened)
  • 4-6 drop Young Living lemon essential oil
  • sea salt

Directions

  • Spread evenly on a baking sheet the frozen edamame beans and chopped peppers.
  • Season with salt and coat lightly with olive oil. Bake 400 degrees for 10-15 min.
  • until slightly roasted. Allow to cool.
  • In a large bowl add the juice of 2 lemons, olive oil, chopped garlic and shallot, 1/2 tsp.
  • cumin, 1 Tbs. agave syrup, 4-6 drops lemon essential oil, sea salt to taste. Whisk it up
  • until it is mixed well.
  • Add the rest of the ingredients, chickpeas, celery, cooled edamame and peppers, dried
  • cranberries, chopped carrots.  Toss well, so all the dressing coats all the ingredients. Taste for seasoning.
  • May want to add more sea salt, 1/2 more tsp. of cumin, you judge.

For additional information and uses of the oils mentioned here, please click here.