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My journey in life as a stay at home mom of three, building a career and being a caregiver to my mother and husband after a horrible tragedy. Balancing life and the journey of tragedy, love and faith, family connection and healing physically and mentally. Contact me on the Weekly Essential face book page or feel free to email me if you would like to know more if you are looking for support and a lifestyle change, how to survive the unexpected in life and how to love yourself and life again please book an appointment with me or email me at kollette@weeklyessential.com. Facetime and Skype appointments available as well. Essential oils not only changed my life but helped me be prepared for the unexpected and they were and still are a great tool for my family and I both physically and mentally.

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Monday, October 23, 2017

Essential Thanksgiving Recipes

I am so excited to share these recipes. I just love doTERRA's living magazine, the articles, recipes, idea's and education. doTERRA recently came out with the Fall 2017 addition. My creative mind gets busy planning my next classes to share all this great information. This addition has wonderful essential recipe ideas for Thanksgiving. 

I planned a one-week series of classes making all of these dishes, The first class was Breakfast with Rosemary Egg muffins and Apple Cream Cheese Rose Tarts. Next was lunch with Citrus & Herb Butter Roasted Turkey, Sweet and Spicy Cranberry Sauce, Honey Thyme Roasted Carrots and Rosemary Dinner Rolls. I finished the Series with Foot Soaks and Healthy Pumpkin Pie. 

All of these recipes are in the doTERRA Living Magazine which you can click on top left corner for all the great articles and recipes. I have also include the link to the recipes which are mostly from doTERRA's blog where the recipes are available as well for better printing options.

I will also include the recipes here with some additional options and additions I tired. And a few recipes of my own. Also, Tips on how to simplify if you are short on time. One of the things I enjoy doing is being creative in the kitchen. My kids love my cooking and baking and my husband will tell you he has never had a bad meal from me.

Holiday Breakfast

Rosemary Red Pepper Egg Muffins





What you need
12 Eggs
1/2 Red Pepper Chopped
1 Pinch Fresh Rosemary
1 Drop of Rosemary Essential Oil
1 Drop of Black Pepper Essential Oil
Shredded Cheese, optional

Directions
Heat oven to 350 degrees
Grease a muffin pan
Mix eggs together, add chopped red pepper, herbs and essential oils, fill muffin pan 2/3 of the way.
Bake in oven on 350 degrees for 20-25 Minutes.
There is no link for this recipe as it is my own. 

What you need

2 apples
3 drops Lemon essential oil
½ cup cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla
2 drops Cinnamon Bark essential oil
2 sheets puff pastry


What to do

  1. Preheat oven to 375° F
  2. Core and thinly slice apples.
  3. Combine apple slices, Lemon essential oil and water in a bowl to keep apples from browning. Pat apple slices dry and set aside.
  4. Roll out puff pastry. Cut four even strips.
  5. In a bowl, cream together cream cheese, powdered sugar, vanilla, and Cinnamon Bark oil.
  6. Spread cream cheese mixture on top half (long way) of puff pastry slices.
  7. Arrange and layer apple slices on cream cheese mixture, cut side facing down.
  8. Fold bottom half of plain puff pastry on top of cream cheese mixture and apple slices. Starting at one end, roll them up. Place in greased muffin

Tips: Okay I have made this twice and after the first time, which was just amazing and my kids loved it. I doubled the cream cheese recipe the second time and put it on the whole puff pastry slices and then after they were cooked, I used the left over cream cheese mix on the top of the tarts as frosting. Can I just say the frosting is so yummy! I can't wait to make them again. 

Make Sure you get the puffed pastry out of the freezer 40-60 minutes before preparing. 

You can make the cream cheese mix ahead of time. 

If you don't have time because there is a lot of prep to do, you can make ahead either with the rolls or lay one pastry puff sheet down flat in a glass cooking dish, then apply cream cheese mix and add and layer all the apples. Add cream cheese mix to the second pastry puff and add on top of apples. You can be creative with this one and it will all taste the same. 

I also thought about adding pumpkin cream cheese for Halloween. Yum a combination of pumpkin and apples. 

I did try with wild blue berries and that was very yummy as well. You can make these with any fruit or combination you like. 

Enjoy, everyone will like these. 


What you need
For the Butter 
4 drops Wild Orange essential oil
3 drops Lemon essential oil
3 cloves garlic, minced
4 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
Pinch of salt and pepper
1 stick unsalted butter, room temperature
For the Turkey
14–16 pound turkey, thawed
½ large orange, cut in two wedges
1 lemon, cut in quarters
½ large granny smith apple, cut in two wedges
1 garlic head, cut in half
5 sprigs of sage
5 sprigs of thyme
2 sprigs of rosemary

What to do

For the Butter
  1. In a small bowl, combine all ingredients and stir together thoroughly. Set aside.
For the Turkey
  1. Preheat oven to 500° F
  2. Rinse turkey inside and out. Pat skin dry and place in a roasting rack inside a large roasting pan. Stuff the cavity of the bird with the orange, lemon, apple, garlic, and herbs.
  3. Tuck wing tips under the turkey.
  4. Use fingers to carefully loosen skin around the entire bird. Take ¼ of the butter mixture and rub it, thoroughly, under skin making sure to coat as much of the turkey as possible. Brush remaining butter mixture over skin, making sure to cover the entire turkey.
  5. Sprinkle breast and legs with salt and pepper and tie legs together with kitchen twine.
  6. Roast turkey on the lowest rack at 500 degrees for 30 minutes. Turn oven down to 350 degrees and insert probe thermometer into the thickest part of the breast. Cook until thermometer reads 160 degrees.
  7. Note: Cooking time depends on the size of the turkey.
  8. Remove from oven and cover with foil. Let turkey rest for approximately 30 minutes before carving.

Tips: Make sure you get the turkey in plenty of time for it to thaw. I would also bast a few times while cooking. Although I didn't do it much and it tasted wonderful. And if you have never cooked a turkey make sure you pull the neck and other parts out. 


I know this is a lot of information but these are wonderful recipes I had to share with all of you and the tips and tricks.

The next recipe I think is my favorite, and it is easy and you can have it anytime.



What you need

2 pounds carrots peeled, tops removed
¼ cup apricot preserves
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon butter, melted
1 teaspoon balsamic vinegar
1 teaspoon garlic powder
¼ teaspoon ground mustard
⅛ teaspoon ground cumin
1 teaspoon dried thyme
1 drop Thyme essential oil
1 teaspoon salt
¼ teaspoon black pepper

What to do

  1. Preheat oven to 375° F
  2. Grease a baking sheet. Add carrots to center of pan. Set aside.
  3. In a medium bowl, whisk together ingredients and pour over carrots. Toss until evenly coated. Lay carrots in a single layer. Bake for 30–45 minutes, until fork tender. Stir after 20 minutes. Garnish with fresh parsley if desired.

Tips: I didn't have any garlic powder but I had fresh garlic that I added. This is a wonderful and full of flavor dish.



Sweet & Spicy Cranberry Sauce

 

What you need

  • 10-ounce bag fresh or frozen cranberries
  • 1 jalapeno, diced
  • ⅓ cup water
  • ⅓ cup honey or white sugar
  • 3 drops Wild Orange essential oil

What to do

  1. Combine ingredients, excluding Wild Orange essential oil, into a saucepan.
  2. Bring up to boil and then lower temperature to a simmer for 10 minutes, stirring occasionally.
  3. Remove from heat and let cool. Add Wild Orange essential oil. Store in refrigerator until ready to serve.

Tips: This was so quick and easy and good. When I tried to find fresh cranberries for my series, I couldn't find any. If you okay with canned cranberry sauce, then you can substitute with 1 can of Cranberry sauce, no honey or sugar needed. Here is a link for another Great Cranberry dressing. I might combine the two recipes. Yum Santa Fe Cranberry Dressing.




These rolls look amazing.  I didn't have time to make them from scratch. If you are short on time. Buy your favorite rolls and then take a cube of butter, add 1 drop of rosemary and a pinch of fresh rosemary. Mix together and put on the rolls you bought or baked. For those who are short on time, these are wonderful. For the full recipe to make from scratc click here.  




I am saving the best for last and you're going to ask yourself, how is a healthy pumpkin pie good? Right nothing could replace a homemade pumpkin pie for the holidays. Well amazing enough this was really good. We did top with homemade whipped cream which makes a difference. 

What you need

1 15-ounce can pumpkin puree
1 13.5-ounce can full-fat coconut milk
¼ cup rolled oats
2 tablespoons ground flax
½ cup brown sugar
3 teaspoons ground cinnamon
1 drop Cinnamon essential oil
2 drops Clove essential oil
2 drops Ginger essential oil
½ teaspoon salt
1 egg
1 tablespoon pure vanilla extract
1 par baked pie crust

What to do

  1. Preheat oven to 400° F
  2. Blend all ingredients together until smooth. Pour into a par baked pie crust in a 10-inch round pan.
  3. Bake for 27 minutes
  4. Note: It will look underdone at this time, don’t worry. Refrigerate at least
  5. hours uncovered. Pie will thicken and “set.”
  6. Top with fresh whipped cream.

Tips: Make these pies a day before, they need to set for 5 hours. You can make them the day of, but they will not have the same texture.My kids kind of freaked out with the rolled oats, and honestly I don't think you need them. My kids did eat every bite and enjoyed it. I have not tried it without them yet. I also used frozen pie crusts. 


I had a lot of fun making these dishes and trying them out before the holidays and sharing them with others. It is hard to get out of the family traditions and try something new, but it sure was a lot of fun. Keep in mind, I didn't do it all in one day. If you want to try these before the holidays, take your time, don't stress and enjoy. I tried the breakfast items the Sunday before the class. My kids loved it and so did everyone that came to the class. For lunch we had the Turkey, Cranberry, Rolls and Carrots. We used the left overs for lunch and a turkey casserole so that was awesome and the Cranberry as well, it was in the casserole. The carrots were delicious and you can make those anytime. And the pie was great as well. Enjoy these dishes before, after and during the holidays. They are all fabulous. Thank you for letting me share and if you need the essential oils you can order them here. If you have any questions please don't hesitate to contact me. 

Quick left over turkey casserole...In a pyrex baking dish take the left ofver turkey and line the bottom of dish, then add any veggies you want, carrots, peas etc. then pour the left over gravy or the left over cranberry suace or both, over the turkey and veggie mix. Then top with left over mashed potatoes or left over stuffing and bake for 20min on 350 degrees. You can also add bisquits instead of potatoes or stuffing. There are so many options with this dish. Enjoy!



References are doTERRA Living Magazine, doTERRA.com, Most photos are doTERRA's and a few of my own. 

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent disease.






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