doTERRA OnGuard Pancakes

There is the constant battle for balance when the school year begins. Mornings are often hectic with sharing the shower, getting homework in the backpacks, finding shoes, etc. It is tempting to pour a bowl of cold cereal and call it good. However, sugary cereals don’t really hit the mark when it comes to a nutritious breakfast. Give these protein-packed pancakes a try. They’re loaded with calcium, magnesium, and all kinds of flavor!

What you’ll need:

  • 2 ripe bananas
  • 3/4 cup Greek yogurt
  • 1 cup Canola oil
  • 3/4 cup milk
  • 2 eggs
  • 1 tsp vanilla
  • 2-4 drops doTERRA OnGuard essential oil
  • 1 cup flour
  • 2 tsp baking powder
  • 1 cup oatmeal
  • 1/2 cup chopped walnuts
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • 2-4 drops doTERRA Cinnamon Bark essential oil

To make:

In a large bowl, smash the bananas. Add in the yogurt, oil, milk, eggs, vanilla, and doTERRA OnGuard essential oil. Combine well and set aside.

In a separate large bowl, mix the flour, baking powder, oatmeal, nuts, sugar, salt, and doTERRA Cinnamon Bark essential oil.

Next, stir the wet mixture into your dry mixture until combined. Mixture will be lumpy.

Cook on medium heat until cooked through and top with syrup, peanut butter, or whatever your heart desires. Enjoy!

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Wild Orange Smoothie

Citrus can be incredibly refreshing on a hot summer day. In addition to supporting a healthy immune function, doTERRA Wild Orange essential oil adds the perfect punch of zest to fresh smoothies. Try this healthy smoothie for a quick on-the-go breakfast.

You’ll need:

5 drops Wild Orange oil
1 cup frozen strawberries
1 cup frozen mango
1½ cup pineapple juice

Instructions:

Add all ingredients in a blender and mix. Pour and enjoy!

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Holy Guacamole!

Celebrate Cinco de Mayo with this delicious doTERRA-style guacamole!

You’ll need:

  • 2-3 ripe avocados
  • 1/4 chopped tomato
  • 2 drops doTERRA Cilantro
  • 4 drops doTERRA Lime
  • 3 drops doTERRA Wild Orange
  • salt to taste

To make: 

Mix everything in a bowl and serve with tortilla chips!

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Rosemary Benefits

Rosemary isn’t just for cooking! While the aromatic leaves are commonly used to flavor roast lamb and chicken, rosemary also has many other benefits. It supports healthy digestion, internal organ function, and reduces nervous tension and occasional fatigue.*

How to use:

  • Try diffusing doTERRA Rosemary essential oil while studying to help concentration
  • Take internally to reduce nervous tension and fatigue
  • Add 1-2 drops of oil to dishes to add a burst of savory flavor and to support healthy digestion

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

Little Lemon Chocolate Chip Cookies

Blending chocolaty goodness with a fresh hint of lemon, these scrumptious treats are so decadent!

Ingredients: 

To make:

Preheat oven to 300 degrees F. In a mixing bowl, combine butter and sugar. Mix well to form a grainy paste. Add eggs, flour, E.O.s, and baking soda. Mix well to form a dough. Scrape down the sides and add chocolate chips. Mix on low speed and don’t over do it. Drop dough by teaspoon fulls onto ungreased baking sheets about 1 1/2 inches apart. Bake for 14-15 minutes. Makes 4 dozen. Enjoy!

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Habit Swap

All change starts with making small changes that, when added up, lead to big results. By taking the time to recognize all the bad habits that are likely to derail your goals, you can swap them out for healthier options.

Coffee Swap
Do you hit up the Starbucks drive thru for that daily caramel Frappuccino? Those caffeinated drinks can contain 400+ calories and 60+ grams of sugar. Crazy, right? Opt for a tasty protein-packed coffee in the morning. You can even use Starbucks instant coffee if you like!

Lunch Swap
Is the local pizza joint your go-to lunch spot? While pizza is amazing, all the heavy starches and grease can leave you feeling sluggish for the other half of your work day. Forgo the pizza and pack a veggie-laden lunch with tasty eats such as Ginger Noodle Salad or Lemon Shrimp Paella.

After Work Routine Swap
It can be tempting to veg out on the couch after a long stressful day. However, that doesn’t do much for burning calories, does it? Instead of parking on the sofa, enjoy an after-work walk around the block or on a local trail. The fresh air and exercise will reduce stress and get that metabolism going.

With a few small changes, you will soon be on the right path to reaching your healthy goals! Visit our blog for more helpful reads!

Ginger Noodle Salad

Try this refreshing Asian-inspired salad. The doTERRA essential oils really give it a burst of fresh flavor!

Salad

  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • ½ cup sliced radishes
  • 2 large carrots
  • 1 avocado
  • 2 spring onions
  • 5 oz soba noodles
  • 1 cup edamame beans
  • Fresh mint leaves, shredded, to garnish

Dressing

  • 3 cloves garlic
  • ¼ cup finely diced scallions
  • 1 to 2 drops doTERRA Ginger E.O.
  • 1 drop doTERRA Lime E.O.
  • ⅓ cup rice vinegar
  • ½ cup soy sauce
  • 2 – 3 tbsp honey
  • ¼ cup water
  • ½ cup vegetable oil
  • ¼ cup sesame oil

Prepare the dressing first. Place garlic, scallions, ginger E.O. and Lime E.O., rice vinegar, soy sauce and water into a blender. Blend, and leave running. Add vegetable and sesame oil at a slow drizzle until well incorporated.

To make the salad, toast the sesame seeds in a dry frying pan and set aside. Bring a medium pan of water to a boil. Meanwhile, finely slice the radish into matchsticks and either do the same wit the carrots, or use a spiralizer. Put the carrots and radishes into a large bowl. Peel and slice the avocado and add to the bowl. Finely slice the spring onions and add them, too. Put the edamame beans and soba noodles in the boiling water and cook for about 4 minutes until the noodles are just al dente. Drain in a colander and rinse under cold water. Shake off any excess water and add to the bowl of vegetables. Toss well with the dressing. Sprinkle with sesame seeds and mint to garnish. Enjoy!

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Lemon Shrimp Paella

We’re heading to Spain with this fresh and vibrant recipe!

Ingredients

  • ¼ cup olive oil (plus -3 tbsp for drizzling)
  • Medium onion, sliced
  • 4 cloves garlic, minced
  • 10-15 spears asparagus, chopped in 1-2 inch pieces
  • ¾ cup diced red pepper
  • ¾ cup diced yellow pepper
  • 2-3 cups pre cooked, deveined, tail-off shrimp
  • 1 cup corn, fresh or frozen
  • 1-15 oz can diced tomatoes, with juice
  • 1-14-oz quarter, small artichoke hearts in water, drained
  • 1 cup frozen peas
  • 4 cups pre cooked white rice
  • ¼ – ½ tsp smoked paprika
  • Sea salt and pepper to taste
  • 2-4 drops doTERRA Lemon E.O.
  • Fresh parsley, chopped

In a large skillet, bring olive oil to medium heat. Add onions and sauté until onions start to soften. Add garlic and stir for about 2 minutes.

Add asparagus and continue to sauté for a few more minutes to allow them to soften.

Add shrimp. Season with salt and pepper. Stir frequently until shrimp is barely heated through (2-3 minutes)

Stir in corn, diced tomatoes, artichoke hearts, and frozen peas. Mix in and heat through.

Add rice and stir well to allow rice to soak up some of the juices. Season with paprika, pepper and a generous sprinkling of sea salt.

In a small cup, mix doTERRA Lemon E.O. with a few tablespoons of olive oil and drizzle over paella. Stir.

Once everything is well mixed and heated through, put into a serving dish and sprinkle with chopped parsley. Serve and enjoy.

You can add scrubbed, fresh mussels, small pieces of cooked chicken or fresh white fish, and/or chorizo sausage.

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Citrus Lemon Bundt Cake

Cake

  • 1 box (18 oz) lemon cake mix
  • 1 box (3.4 oz) lemon-flavored pudding mix
  • 1 can (12 oz) citrus soda such as Sprite
  • ¼ cup canola oil (or ⅓ cup butter)
  • 4 large eggs
  • 4 drops doTERRA Lemon E.O.

Glaze

  • 1 ½ cups powdered sugar
  • 3 tbsp lemon juice
  • 2 tbsp unsalted butter, melted
  • 2 drops doTERRA Lemon E.O.

Preheat oven to 325 degrees. Grease and flour a bundt cake pan. In a large mixing bowl, combine cake and pudding mixes. Add soda, canola oil, and eggs. Mix until smooth. Add E.O. Mix and pour batter into pan. Bake for 45-50 minutes. When done, let cake cool in the pan for 10 minutes. Invert pan to release cake onto a cooling rack. Cool completely. Combine glaze ingredients and pour over cake. Makes 12-16 servings. Enjoy!

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Oven Roasted Vegetables Over Quinoa

Try this delicious healthy recipe with those Fall vegetables!

Ingredients

  • 2 cups dry quinoa, rinsed in hot water cooked in rice cooker with 5 cups of water and a dash of salt until fluffy.
  • ¼-½ cup olive oil
  • 1 drop doTERRA Marjoram E.O.
  • 1 drop doTERRA Rosemary E.O.
  • 2 cups baby carrots (or regular carrots chopped)
  • 2-3 cups sweet potatoes, peeled and chopped into 1-inch chunks
  • 1 red pepper, seeded and chopped into 1-inch chunks
  • 1 yellow pepper, seeded and chopped into 1-inch chunks
  • 1 medium zucchini, washed and chopped into 1-inch chunks
  • 1 sweet onion, peeled and chopped into 1-inch chunks
  • 2-3 cups broccoli, cut into medium-sized pieces
  • 2-3 cups cauliflower, cut into medium-sized pieces
  • 10 cloves of garlic, peeled and mashed with the side of a knife
  • Sea salt and pepper to taste

Preheat oven to 425 degrees. Place olive oil in a cup or bowl; add E.O.s. Toss carrots and sweet potatoes in just enough oil to coast. Spread onto a large baking sheet. Salt and pepper well, and place uncovered in oven for 10-15 minutes. Toss the rest of the chopped veggies together with olive oil until all are lightly coated. Salt and pepper well, and add to the baking sheet with the carrots and sweet potatoes. Allow to roast for about 30-35 minutes, stirring once. Serve over warm quinoa and enjoy!

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