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MEXICAN LASAGNA

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mexicanlasagna

Heat up your grill and Preheat oven to 350° 

Ingredients

  • 2 large organic zucchini
  • 2 organic red peppers
  • 2 organic red onion
  • 4 cups cooked quinoa
  • 6 cups black refried beans
  • 1 cup coconut cream
  • 2 cups chopped green olives
  • 1 egg or chia egg
  • 1 teaspoon Simply Organic Oregano
  • 1 teaspoon Simply Organic Basil
  • 1 teaspoon organic black pepper
  • 1/2 teaspoon Simply Organic Coriander
  • 1 teaspoon Simply Organic Cumin
  • 1 teaspoon organic Ancho Chile
  • 1 teaspoon sea salt
  • 1/2 cup olive oil
  • 1 tablespoon organic lime juice
  • 4 tbs. balsamic vinegar
  • 2 tsp. organic agave syrup
  • 16 oz. jar of your favorite organic salsa. I used mango/peach.

Directions

lasagnaveggies

Cut the zucchini length wise so you get 4 pieces out of each zucchini.
Cut the pepper in thirds.
Cut the onion in large slices so they don’t fall apart on the grill.
These are going to marinade in a covered bowl or zip lock bag for
at least 30 minutes.

MARINADE

In the bowl mix together: 1/2 cup olive oil, 4 tbs. balsamic vinegar,
2 tsp. Agave, oregano, basil, salt, pepper,
Add the veggies tipping and turning so they get coated in marinade. Marinade 30 minutes.
When the time is up for the marinade, go outside, enjoy the weather and grill them.

THE FILLING

All ingredients will be layered in a lasagna pan.
Quinoa is first. Beat the 1 egg OR chia egg into the quinoa. Salt and pepper to taste. Mix well into the quinoa. Evenly spread on the bottom of the lasagna pan. Shake a bit of red pepper flakes on the quinoa.

Next, thickly spread the 6 cups of refried black beans. Try not to disturb the quinoa layer on the bottom. Sprinkle with the powdered cumin and ancho chile. Salt and pepper to taste.

Layer on the zucchini, strips of red pepper, and grilled red onion.
Top off with cut green olives

Pour the 16 oz. jar of salsa over the entire top of the lasagna.

To the 1 cup of Kite Hill add 1 tablespoon of lime juice and mix well.
Pour that over the top too.
Bake at 350 degrees for 45 minutes or until heated throughout.

Greek Lemon Soup and MicroGreens with Young Living Lemon Essential Oil

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Ingredients

  • 1 quart chicken or vegetable broth warmed. (Preferably homemade)
  • 2 beaten eggs
  • Juice of 3 lemons
  • 10 drops Young Living Lemon essential oil
  • MicroGreens of your choice (I used Kale)
  • Salt and Pepper to taste

Directions

In a bowl with the beaten eggs, keep beating them as you slowly drizzle the lemon juice into the eggs. You will then add the egg-lemon mixture to the warm soup, slowly, as you are beating the soup. Pour and beat. Heat through. Pour into soup bowl and add the Micro-Greens.

SPAGHETTI SQUASH with LEMON PESTO

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Ingredients

Preheat oven to 350° 

  • 6 cups cooked spaghetti squash
  • 2 cups firmly packed fresh basil
  • 2 cloves garlic
  • Juice of 1 lemon
  • 1 teaspoon Simply Organic lemon flavor
  • 1/2 – 1 teaspoon organic pepper
  • 2/3 cups organic olive oil (Thrive Market brand)
  • 1/2 cup raw organic walnuts
  • 1/2 cup raw organic pecans
  • 1/2 cup raw organic pumpkin seeds

Directions

Cut the spaghetti squash in half and scrape out the seeds. Place the 2 halves face down in an inch of water in a baking dish.

Bake 350 degrees about 1 hour for a large spaghetti squash. Scrape the squash out of its shell with a fork into a baking dish. Set aside.

PESTO

In a blender add basil, olive oil, lemon, lemon flavor, garlic, black pepper, salt to taste, 1/2 cup each walnuts, pecans, pumpkin seeds. Blend until smooth. Pour and toss into the spaghetti squash.

Cover and heat through in a 350 degree oven.

Baby Arugula Salad with Young Living Citrus Fresh

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Ingredients

  • 5 oz. Baby Arugula
  • 4 oz. Baby Beets
  • 1 cup cut up Fresh Figs
  • Radish Spouts
  • 1/4 cup Pecan pieces
  • 2 tbs. finely chopped shallot
  • 1 tbs. Balsamic Glaze
  • 1 tbs. Yacon Syrup
  • 1/4 cup Olive Oil
  • Juice of 1 Lemon
  • 5 drops Citrus Fresh essential oil

Directions

Put cut up figs in a bowl. Measure together in a measuring cup the olive oil, lemon, balsamic glaze, citrus fresh essential oil, chopped shallot, and Yacon syrup.
Mix well then pour over figs. Toss figs in dressing. Allow to set for flavors to absorb. In a salad bowl put in the arugula, cut up beets, the fig mixture. Toss. Add the pecans and sprouts.

Kale Chips Flavored with Young Living Essential Oil

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photo (41)

Directions

Wash kale well in cold salt water. Drain. Strip the kale from the stem. Tear into bite size pieces. You can spin them dry in a salad spinner or lay them on a towel to dry out. The dryer the kale, the crisper they will be able to cook up.
Arrange them well spaced on a cookie sheet so they can crisp up.
There are many varieties of oil sprayers, you will need one. Again, Amazon carries just about everything!

For every 1/4 cup of oil you can add:

  • 3-4 drops lemon oil
  • 1 drop of the stronger oils such as rosemary, oregano, thyme, basil.

It is pretty much up to you to use the oil you love most.
Mix the essential oils in the cooking oil of your choice and put it in your sprayer.
Spray the kale. Use your hands to work the oil into the kale.
Season with salt and pepper.
Bake 270 degrees for 30 minutes. Halfway through cooking time move the kale around so it crisps evenly.

Hummus with Young Living Lemon Essential Oil

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Ingredients

  • 30 oz. or 2 drained cans cooked garbanzo beans ( I love to cook mine)
  • 2 cloves crushed garlic
  • 1/4 cup flax meal
  • Juice of 2 lemons
  • 1/4 cup raw sesame seeds
  • 2/3 cup almond or quinoa milk
  • 1/4 cup chopped fresh parsley
  • 2-3 tbs. dried chives
  • 8 drops Young Living Lemon essential oil
  • Salt to taste

Directions

I use my vitamix. I put all ingredients together and blend until smooth.

Yum

Watermelon-Jicama Salad with Young Living Spearmint and Lime Essential Oil

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Ingredients

  •  1 cubed jicama (4cups)
  • 5-6 cups cubed watermelon
  • 1/4 cup watermelon juice
  • 3 drops Young Living Lime essential oil
  • 2 drops Young Living spearmint essential oil
  • Fresh mint leaves

Directions

Put drops do essential oil in watermelon juice and add to cubed watermelon and jicama. Add fresh mint. Toss. Serve chilled.

Butternut Squash with Young Living Cinnamon, Clove & Cardamom Essential Oils

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Ingredients

  • 4 cups butternut squash cubed.
  • 1 cubed apple.
  • 1/2 cup chopped pecans
  • 1/4 cup raisins
  • 1/3 cup grape seed oil
  • 4 drops lemon essential oil
  • 2 drops cinnamon
  • 1 drop clove
  • 1 drop cardamom

Directions

In a baking dish combine all the ingredients except all the oils. In a measuring cup, add grape seed oil and essential oils. Whisk together. Pour over squash. Cover. Bake at 350 degrees for 40-45 minutes.

Raw Zucchini Pasta

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INGREDIENTS

  • 3 organic zucchini made into pasta with a spiral vegetable slicer
  • 1 chopped organic garlic clove
  • 1 tablespoon organic lemon juice
  • 2 tbs. organic balsamic glaze
  • 1/2 cup organic olive oil (Thrive Market brand)
  • 3 tablespoons organic nutritional yeast
  • Salt and  pepper to taste
  • 1/2 cup finely ground organic raw pumpkin seeds (GoRaw)
  • Organic Cherry tomatoes
  • Organic Fresh basil

DIRECTIONS

  • Put the zucchini through the vegetable spiralizer to make it into a pasta shape.
  • In a measuring cup add olive oil, garlic, basil, lemon juice or lemon essential oil, balsamic glaze, salt, pepper and nutritional yeast. Mix with immersion blender.
  • Pour over the zucchini and toss
  • Toss in ground pumpkin seeds.
  • Add in cherry tomatoes.
  • Garnish with fresh basil leaves.

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

ALMOND FLOUR CAROB ZUCCHINI BREAD

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  • Carob is a great dairy free substitute for chocolate. Carob has health benefits over chocolate, it is lower in calories, fat, caffeine free and only 13 calories per tablespoon.
  • It is naturally sweet so it does not need sugar to sweeten it!
  • One tablespoon carob flour has 2 grams or 10% daily recommended fiber. Fiber can help lower blood glucose and cholesterol levels. can also help with weight loss.

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Ingredients

  • 2 1/2 C. sifted almond flour
  • 1/2 C. carob powder
  • 1/2 tsp. sea salt
  • 1 tsp. baking soda
  • 4 eggs
  • 4 Tbs. coconut oil
  • 1/2 C. coconut sugar
  • 1 tsp. vanilla
  • 6-8 drops Young Living Citrus Fresh Essential Oil
  • 1 1/2 C. grated zucchini
  • 1 C. pecan pieces
  • 1 C. cut up dates

Directions

  • Cream together with mixer, coconut oil and coconut sugar.
  • Add eggs, blend well.
  • Add dry ingredients, just until incorporated.
  • Fold in pecans and dates. (Change it up with any dried fruit or nuts, say cherries and walnuts or apricots and almonds!)
  •  Bake approx. 45 minutes in a 350 degree oven, in a greased and floured bunt pan.
  • Let cool completely.

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