Guilt-Free Dark Chocolate Covered Frozen Cherries

Guilt-Free Dark Chocolate Covered Frozen Cherries

For a healthier treat, keep frozen organic pitted cherries handy to grab a few when the post Holiday sweet craving hits! Kick it up a notch by melting Lily’s Dairy-Free Dark Chocolate or enjoy Life Chocolate or Young Living’s Chocolate in a double boiler and dipping one side of the cherry, then return to the freezer on parchment paper for a few minutes. So yummy!

Easy Chicken and Dumplings

Verick's Easy Chicken and Dumplings

Ingredients:

• 3 cooked and shredded chicken breasts or make it easy and debone one organic rotisserie chicken from the store

• 64 oz organic chicken broth

• 16 oz water

• Pamela’s Gluten-Free Baking Mix and follow their recipe for the drop biscuits. Substitute milk/butter for vegan if you want dairy-free.

Directions:

Combine broth/water and cooked shredded chicken. Follow Pamela’s GF Biscuit recipe to make drop biscuits. Scoop them out one by one and add to the broth Let simmer for 15-20 min.

Kathy’s Elderberry-Wolfberry Syrup

Women have been gathering for centuries around quilts, tables, committees, ball fields, and classes to fellowship, pass along wisdom and learn from one another. Elderberry Syrup making parties have swept the nation as did once frequented gatherings of scrapbooking side by side. 

It's something that OHC member Kathy Denson found herself offering her community, and she is so glad she did! 

"For us, it was coming together to do something so simple but sometimes for busy women, it is a lot less intimidating to try something new with a few friends by your side. Buying the items, splitting the cost, and making one big batch to divide among families just makes sense. We look forward to doing this again."

Kathy shared her Elderberry Syrup recipe and the best part? It is infused with Young Living's vitality oils and Ningxia Wolfberries for extra immune support! This is optional, of course, and if the wolfberries aren't in stock, increase the elderberries to compensate.

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INGREDIENTS

Elderberry – Wolfberry Syrup: 

• 3 ½ cups water

• 1/3 cup of dried elderberries

• 1/3 cup of dried wolfberries

• 1 cup of raw honey

• 5 drops of Thieves Vitality

• 3 drops of Orange or any Citrus Vitality

• This recipe can be made on the Stove Top takes about or in the Instant Pot (much faster) It makes approximately 2 3/4 cups of Syrup.

Stove Top Directions:

• Add berries and water to a large saucepan and bring to a boil, lower heat and simmer until liquid reduces by half (takes about an hour)

• Using a spoon mash the berries and then pour through a strainer into a large bowl.  Add the honey and once you have it mixed in well add the essential oils.  Pour Syrup into jars or bottles.

Instant Pot Directions:

• Add berries and water into the Instant Pot and cook for 8 minutes. Allow for the natural pressure release. Stain the liquid from the berries into a large bowl.  If the liquid measures more than 1 ¾ cups place back in the Instant Pot and using the Saute setting reduce liquid to 1 ¾ cups (watching it carefully) Once liquid has reduced pour into large glass bowl and add the honey and essential oils.  Place syrup into jars or bottles.

  *Store in the fridge for up to 2 months. 

Apple Kale Salad

INGREDIENTS

• 2 cups kale, leaves removed from stems and chopped

• 1 apple, cored and sliced

• ½ red onion, sliced

• Optional protein of choice (2 grilled chicken breasts or 1 cup cooked quinoa)

Dressing: 

• ½ cup extra virgin olive oil

• 2 garlic cloves, minced

• 1 drop black pepper vitality 

• Pinch sea salt

• 3 drops lemon vitality

DIRECTIONS

• Combine dressing ingredients in a small bowl. Pour over kale leaves and “massage” dressing into leaves with hands. Wait for the leaves to turn a more vibrant green. 

• Top with remaining ingredients and serve as a side dish or as a meal with the added protein of choice.

Dark Chocolate Peppermint Vitality Truffles

Ingredients

• 1 cup medjool dates, pitted

• 1/2 cup raw walnuts

• 1/2 cup raw almonds

• 1/4 cup unsweetened cocoa powder

• 1 Tbsp coconut oil

• 2 drops peppermint vitality essential oil

Directions

1. Add dates & nuts to a food processor, then pulse until combined. Add the remaining ingredients & mix.

2. Rub a small amount of coconut oil between your hands. Form the mixture into approximately 14 balls & place on a parchment paper-lined baking sheet. Place in the freezer for 30 minutes, then store in the refrigerator until ready to eat.

Everything Free Cookies

INGREDIENTS

• 3 cups gluten free oats to make oat flour (old-fashioned oats blended to a flour)

• 1.5 teaspoons baking soda

• 1/2 teaspoon salt

• 1 cup unsweetened applesauce

• 1/2 cup Monk fruit, Stevia, or other powdered sweetener of your choice

• 1/4 cup Choc Zero Maple Syrup [Sugar Free] (can replace with honey, pure maple syrup, or agave; but it will not be sugar free)

• 1 teaspoon vanilla extract

• 1/2 cup dairy-free dark chocolate chips (I love Lily’s sugar free)

• Handful chopped nuts (optional)

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Line 2 baking sheets with parchment paper or silicone liners.

3. Add the oat flour, baking soda, and salt to a medium-sized bowl and whisk to combine.

4. Add the applesauce and powdered sugar substitute of choice to a larger bowl.

5. Beat on high with a mixer until light and creamy for 3-5 minutes. Note, if you’re making dough to eat, you don’t have to be as meticulous with whipping the applesauce and sugar substitutes. BTW, the dough tastes amazing!

6. Add the Choc Zero Maple Syrup and vanilla extract.

7. Beat on medium high speed until thoroughly mixed, 1-2 minutes.

8. With the mixer on low speed, slowly pour in the dry ingredients, mixing until the dough is just combined.

9. Refrigerate dough for 10 minutes before placing on cookie sheets.

10. Stir in the dairy-free chocolate chips and optional chopped nuts.

11. Drop the dough by tablespoonfuls onto the prepared baking sheets. Scrape the sides of the bowl with a rubber spatula to get as much dough as possible.

12. You can leave them as they are or flatten them slightly with bottom of a glass cup. Just note that they will not spread while baking. They will stay in the shape you leave them.

13. Bake until the edges are golden, 11-13 minutes.

14. Remove the trays from the oven, and let the cookies cool on the trays for 2 minutes.

15. Using a spatula, transfer the cookies to a wire rack to finish cooling completely.

NOTES

This recipe makes 2 dozen cookies and is dairy-free, gluten-free, egg-free, nut-free, and sugar-free. Adapted from Homemade with Love Cookbook - Happyfoodhealthylife.com 

Vegan Cheddar Popcorn

INGREDIENTS

• Non-GMO popcorn kernels

• Olive oil

• Nutritional yeast

• Himalayan pink sea salt

• 2 shakes of black pepper

• 2 drops of rosemary vitality essential oil

DIRECTIONS

• Cook 1 cup of popcorn kernels in 2 tablespoons of olive oil. (If you want to make more, just keep the proportion of 1 cup kernels to 2 tablespoons of ghee).

• Once kernels are done popping, add more olive oil mixed with Rosemary Vitality essential oil, fully cover popcorn with nutritional yeast, black pepper, and salt. Then ENJOY!

Thieves Spiced Apple Cider

INGREDIENTS

• 2 quarts 100% apple juice

• 2 drops Thieves vitality oil

• 1 Tbsp ground clove

•  ½ tsp allspice

• 1 lemon, thinly sliced

• 1 orange, thinly sliced

DIRECTIONS

• Add apple juice, vitality oil, and spices to a large pot or dutch oven. Bring to a boil, then simmer 10 minutes. 

•  Add lemon and orange slices, then reduce heat to low and heat for 5 more minutes. Serve warm.

Gluten-Free Pesto Penne Pasta and Vegetables

INGREDIENTS

• Gluten-free penne pasta

• Chopped asparagus

• Chopped kale

• Snap peas (cut in half)

• 1 clove garlic (minced)

• 2 tablespoons of olive oil

FOR PESTO:

• 2 cups of packed basil

• 4-5 drops of Lemon Vitality Essential Oil

• 3 cloves of garlic

• ½ cup of pine nuts

• ½ teaspoon salt

• ½ teaspoon pepper

• ½ cup of extra virgin olive oil

DIRECTIONS

To make the pesto, combine all ingredients except for the olive oil and essential oil in a food processor.

Pulse until finely chopped, then add in the olive oil and lemon essential oil.  Continue to pulse until fully combined.  

Set aside pesto and start the rest of the dish.

Cook gluten-free pasta as directed on the box.  

While pasta is cooking, heat olive oil on low in a frying pan.

Add in minced garlic and cook for about 2 minutes.  Turn up heat to medium and sauté kale for about 1-2 minutes with a couple drops of lemon essential oil before adding asparagus and snap peas.  

Sauté vegetables for about 8 minutes and remove from heat.

Once pasta is finished, drain and mix in with vegetables and pesto.  

Then serve and enjoy!

Baked Chicken and Sweet Potatoes with Dairy-Free Avocado Cilantro Lime Cream Sauce

INGREDIENTS

• 1 small avocado

• ¾ cup canned coconut milk

• 1/3 cup fresh cilantro

• 6 drops of Lime Vitality Essential Oil

• 4-6 tbsp water

• ¼ tsp sea salt

• Olive oil

• 4 chicken breasts

• 2 large sweet potatoes

DIRECTIONS

• Preheat oven to 400 degrees.

• Dice up sweet potatoes and put into a mixing bowl. Drizzle oil over with a spoon and add salt and pepper and toss.

• Pour potatoes in a single layer on a cookie sheet. Cook for about 25 minutes or until desired softness.

• On a separate pan, bake raw chicken. Depending on the size of the chicken breasts, you may want to slice the chicken breasts so they cook a bit faster.

• Since chicken will be topped with cream sauce, it will only need to be seasoned with a little bit of salt and pepper. If you want to add a little spice, paprika is a nice touch!

• Cook chicken about 20 minutes in the same oven.

• Next, combine the rest of the ingredients except the water in a food processor and process until thick and smooth.

• Add in the water a tablespoon at a time and then process until desired thickness is achieved.

• Drizzle avocado cilantro cream sauce over baked sweet potatoes and chicken.  

• Can serve with rice, pasta, or whatever you would like. Garnish with leftover cilantro and enjoy!

Hasselback Sweet Potatoes

Ingredients

• 4-5 small to medium sweet potatoes

• 1 ½ Tbsp coconut oil, melted

• ½ clove garlic, minced

• 2 drops Basil Vitality

• 2 toothpick swirls Nutmeg Vitality

• 2 toothpick swirls Cinnamon Bark Vitality

Directions

1. Preheat oven to 425 F. Cut a small portion off the bottom of each sweet potato, so they sit flat. Then, cut thin slits in the sweet potato ¼ inch from the bottom. Set on a baking sheet.

2. Mix coconut oil, garlic, and vitality oils. Pour over sweet potatoes, opening the slits to allow mixture to cover as much as possible.

3. Bake for 40-45 minutes, until sweet potatoes are cooked through. Optional: garnish with fresh parsley, chives, or green onions!

Lemon Dill Dressing

INGREDIENTS:

• 2 cup ripe strawberries, sliced

• 2 lemons, juiced

• 8 drops Lemon Vitality essential oil

• 4 drops Lime Vitality essential oil

• 32 ounces sparkling water

DIRECTIONS:

1. Muddle the strawberries, lemon juice, and vitality oils in a large pitcher.

2. When you’re ready to serve, pour in the sparkling water and mix well!

Sparkling Strawberry Citrus Spritzer

INGREDIENTS:

• 2 cup ripe strawberries, sliced

• 2 lemons, juiced

• 8 drops Lemon Vitality essential oil

• 4 drops Lime Vitality essential oil

• 32 ounces sparkling water

DIRECTIONS:

1. Muddle the strawberries, lemon juice, and vitality oils in a large pitcher.

2. When you’re ready to serve, pour in the sparkling water and mix well!

Tangy Oregano Marinade

INGREDIENTS:

• ¾ cup olive oil

• ½ cup tamari sauce

• 1 tablespoon red wine vinegar

• 1 clove garlic, minced

• 1 drop Oregano Vitality essential oil

• 2 drops Orange Vitality essential oil

• 1 drop Black Pepper Vitality essential oil

DIRECTIONS:

• Combine all ingredients and pour over meat in a shallow glass bowl or baking pan. 

• Cover and refrigerate for 1–4 hours before grilling.

• Discard marinade after use.

Mint Lime Fruit Salad

INGREDIENTS:

• 2 cups pineapple, diced

• 1 cup grapes, halved

• 2 cups strawberries, quartered

• 1 cup blueberries

• 2 kiwis, peeled & diced

• 1 banana, sliced

• 16 drops Lime Vitality essential oil

• 4 drops Orange Vitality essential oil

• 1-2 Tbsp fresh mint, chopped

• ¼ cup water

DIRECTIONS:

1. Add all ingredients, except the banana, to a large bowl. Toss the fruit in the dressing so it’s all well-mixed. Cover and refrigerate for at least an hour.

2. Add banana right before you serve to prevent browning. Optional to top with coconut yogurt for a creamy addition!

Rosemary Balsamic Chicken Kabobs

INGREDIENTS:

• 2 lbs chicken, cut into 1 in cubes

• ⅓ cup olive oil

• ⅔ cup balsamic vinegar

• 4 drops Rosemary Vitality essential oil

• 2 drops Black Pepper Vitality essential oil

• 5 cloves garlic, minced

• 1 tsp salt

• 2 Tbsp coconut aminos

• Vegetables for the kabobs: mushrooms, zucchini, yellow squash, and cherry tomatoes

DIRECTIONS:

1. Add chicken and all ingredients except the vegetables to a bowl. Toss to mix the ingredients together and make sure the marinade covers the chicken. Cover and let sit in the refrigerator overnight, 12-24 hours.

2. Prep your vegetables by cutting them into ½ inch slices or halving them to fit onto the kabob sticks.

3. Assemble your kabobs by alternating between each type of vegetable and the chicken. Either cook on your grill, or in a large skillet on your stove top, about 5 minutes on each side, until the chicken is cooked through.

Vegan Chili

Ingredients

INGREDIENTS

• 1 Tbsp Olive Oil

• 1 yellow Onion, diced

• 2 cloves Garlic, minced

• 1 can Black Beans

• 1 can Pinto Beans

• 1 can Great Northern Beans

• 1 can Pure Pumpkin Puree

• 2 cans diced Tomatoes

• 2 cups Vegetable Broth

• 1 tbsp Chili Powder

• 1 tsp Cumin, ground

• 1 tsp Paprika

• 4 drops Young Living’s Black Pepper Vitality Oil

• 1 drop Young Living’s Cinnamon Bark Vitality Oil

• 1 tsp sea salt

DIRECTIONS

Heat oil in a large pot over medium heat. Add onion and sauté 2-3 minutes, until translucent.

Add garlic and sauté 1-2 minutes.

Add remaining ingredients, bring to boil, then reduce to a simmer and cover.

Cook 20-25 minutes, until flavors combine and chili thickens.

Serve with your favorite toppings!

Options: avocado, green onion, and Greek yogurt.

Serves: 4-6 people

Ginger Thyme Roasted Carrots

Ingredients

• ½ lb carrots, sliced

• 2 Tbsp olive oil

• 2 drops Thyme Vitality

• 1 toothpick swirl Ginger Vitality

• ½ clove garlic, minced

• Salt & pepper, to taste

Directions

1. Preheat the oven to 375 F. Mix olive oil, vitality oils, garlic, salt, and pepper.

2. Toss carrots in the olive oil mixture and lay flat on a baking sheet. Bake for 20-25 minutes, until carrots are cooked through.