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.

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.

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

Vegan Stuffed Acorn Squash

INGREDIENTS

• 2 acorn squash

• 1¾ tablespoons olive oil, divided

• ¼ cup celery, chopped

• ½ cup carrots, chopped

• ¾ cup Brussels sprouts, shredded

• 1 cup mushrooms, chopped

• 1 clove garlic, minced

• 3 cups cooked quinoa

• 1 cup vegetable broth

• ¼ cup Organic Dried Wolfberries

• 1 drop Rosemary Vitality™ essential oil

• 2 drops Thyme Vitality essential oil

• 2 drops Black Pepper Vitality essential oil

• Salt and pepper to taste

INSTRUCTIONS

Roasting the Squash 

• Preheat oven to 450° F.

• Cut off ends of squash and cut in half lengthwise.

• Scoop out pulp and seeds.

• Brush squash halves with ½ tablespoon olive oil.

• Sprinkle with sea salt and black pepper.

• Cover baking sheet with parchment paper.

• Place squash sides face down on baking sheet

• Bake for 25–35 minutes.
  

While Squash is Roasting 

• Heat 1 tablespoon olive oil in a large skillet.

• Saute celery, carrots, and onion for 5–7 minutes.

• Add mushrooms and cook for 5 minutes.

• Add Brussels sprouts and cook for 5 minutes.

• Cook quinoa in vegetable stock until done

• Combine quinoa, sautéed veggies, and wolfberries.

• Combine 1 teaspoon olive oil with Vitality essential oils.

• Pour over quinoa/veggie mixture and toss.

• Salt and pepper to taste.

• Fill each squash halve with mixture.

• Bake for 10 minutes.

• Let cool slightly; then dig in!

Tangy Summer Marinade Recipe Made With Orange Vitality, Oregano Vitality, and Black Pepper Vitality Essential Oils

Grilling out with friends and family this summer? Add some extra zing with this yummy 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

Instructions

• 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.