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!

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 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!