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Mother of three, building a career and being a caregiver to my disabled husband after a horrible tragedy. Balancing life and the journey of trauma, hardship, love and faith, family connection and healing physically and mentally. Join 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. Learn how to love yourself and life again please book an appointment with me or email me at kollette@weeklyessential.com. Facetime and Zoom appointments available as well. The doTERRA lifestyle and Essential oils changed my life and my families.

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Sunday, January 12, 2020

Winter Essential Recipes 2020

Winter Essential Recipes

Diffusing is probably my favorite way to enjoy the benefits of oils in the winter! Here are 5 of my favorite diffuser recipes. (Don’t see one you like? Customize any that looks tempting or create your own!)


GINGERBREAD HOUSE
- 3 Drops Ginger
- 2 Drops Cassia
- 2 Drops Clove

FROSTY FOREST
-3 drops White Fir
-2 drops Cypress
-1 drop Cedarwood

BY THE FIRE
-2 drops White Orange
-2 drops Frankincense
-2 drops Cinnamon

LONG WINTER’S SLEEP
-1 drop Cassia
-2 drops Cedarwood
-2 drops Wild Orange

WINTER CHAI
-3 drops Orange
-1 drop Cinnamon
-1 drop Cardamom
-1 drop Clove


Ready for some yummy soup?


It can sometimes be hard to choose between healthy and tasty... so why not choose both?
This Roasted Butternut Squash Soup strikes a balance of delicious and nutritious, and with it being easy to make, it’s a guaranteed crowd pleaser!

INGREDIENTS:
- 1⁄4 cup medium diced onion
- 1⁄4 cup medium diced celery
- 1⁄4 cup small diced carrot
- 3 cups medium diced butternut squash
- 2 - 3 cups chicken stock
- 1⁄2 cup heavy cream or evaporated skim milk
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 drops Cardamom oil
- 2 drops Cinnamon Bark oil

INSTRUCTIONS:
1. Roast first four ingredients in 350° F oven; when nicely browned put in a saucepan.
2. Add two cups of chicken stock, heavy cream, salt, and pepper.
3. Simmer until just boiling and place in a food processor.
4. Puree until smooth, adding more stock if needed for a smooth, soupy texture.
5. Add Cardamom and Cinnamon Bark oils.
6. Add more seasoning if needed. Serve hot.
(Credit goes to dōTERRA®: https://bit.ly/2LNIegJ)
(To make this recipe vegan, substitute vegetable stock for the chicken stock, and almond milk for the heavy cream.)


I am excited to share the next recipe....


Check out one of doTERRA’s most popular winter recipe for On Guard Pancakes that uses what you already have in the cupboard:

INGREDIENTS:
- 2 ripe bananas
- 1 cup oatmeal
- 1 cup flour
- 1⁄4 cup brown sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup plain greek yogurt
- 3⁄4 cup milk
- 2 eggs
- 1 teaspoon vanilla
- 1 drop Cinnamon Bark oil
- 1⁄2 cup chopped walnuts, optional
- 1⁄4 cup canola oil
- 2 - 4 drops of doTERRA On Guard Protective Blend (to taste)

DIRECTIONS:
1. Mash bananas in a medium mixing bowl; mix in yogurt, eggs, milk, canola oil, vanilla, and doTERRA On Guard. (You can also add in a drop of peppermint if you desire!)
2. In a large mixing bowl add oatmeal, flour, brown sugar, baking powder, salt, cinnamon, and walnuts; mix well.
3. Add banana mixture to dry ingredients and mix. Do not over mix.
4. Spray griddle with non-stick spray, use a small ladle to scoop out the mixture to griddle. Cook on medium to high heat. Cook as you would regular pancakes, waiting for bubbles to appear then flip.
Has anyone tried this recipe or something like it? What did you think?
Credit goes to dōTERRA®:https://www.doterra.com/US/en/blog/recipes-doterra-on-guard-pancakes

My family loves them and I know you will too!
And the next one is good too!



Ready to make 28 perfectly delectable peppermint chocolates, perfect for treating yourself or others? Look at how manageable this recipe is:

INGREDIENTS
- 1 1⁄2 cup organic coconut oil
- 1⁄4 cup raw honey
- 3 drops Peppermint oil
- 1 cup dark or semi-sweet chocolate chips
- 1 candy cane, crushed

DIRECTIONS:
1. Whip solid coconut oil, raw honey, and Peppermint essential oil together with a hand mixer. The whipped filling should be white and fluffy when complete.
2. Refrigerate the whipped filling for about five minutes.
3. Use a small scoop or measuring spoon to make small mounds of mint filling. Press down with a spoon or finger to make a flat shape.
4. Place each piece on a sheet of parchment paper on top of the cookie sheet. Return mints to freezer until ready to coat with chocolate.
5. In a small saucepan or double boiler, gently melt chocolate chips over low heat.
Take mints out of the freezer. Use a fork to dip each piece in melted chocolate. Place on top of the cooling rack.
6. For holiday fun, sprinkle with crushed candy cane immediately after coating.
7. Put chocolates back in the freezer to cool until hardened. Serve chocolates immediately or store them in the refrigerator until you are ready to eat them.
(Full recipe at https://www.doterra.com/US/en/blog/recipes-peppermint-chocolates)

Thank you for letting me share these recipes


Source/ doterra.com, synduit.com 
**These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.

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