I Like Rainbows

Have you heard the saying "You should eat a rainbow."?  It means your should eat fresh foods from lots of color categories.  This recipe is a rainbow.  You also use essential oils in it which makes it even better!  The Cumin oil is awesome!  You can do away with the taco seasoning packets after using this!  I haven't made this recipe yet because I just found it, but it comes from the doTERRA Blog and I will be trying it.  The website is listed at the bottom in case you'd like to see other recipes they have.  Essential oils are good for so many things!  Let me know if you'd like to learn more about doTERRA Essential Oils.  They are AMAAAAAZING!!!

     Cumin Rainbow Salsa

3 roma tomatoes, diced

1 jalapeno pepper, seeded and diced (you can leave this out if it's too spicy)

1 red bell pepper, cored and diced

1 orange bell pepper, cored and diced

1 yellow bell pepper, cored and diced

1 can black beans, drained and rinsed

2 fresh corn cobs, cut corn off of cob  

1 cup chopped fresh cilantro

2/3 cup chopped red onion

2 tablespoons freshly squeezed lime juice

½ teaspoon garlic powder

1 drop of doTERRA Cumin essential oil

2 teaspoons salt

tortilla chips

Instructions:

1. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro, and red onion in a large bowl.
2. In a separate bowl whisk together lime juice, garlic powder, Cumin essential oil, and salt until combined. Pour the juice over the salsa and toss until well combined.
3. Serve immediately, or cover and refrigerate.

- See more at: http://doterra.com/US/en/blog/recipe-cumin-rainbow-salsa#sthash.ZWbwN14P.dpuf

Bread in a Bag

This has been a glorious week!  Every year my daughter and son-in-law go out of town for a few days to celebrate their anniversary.  This year was year number 12.  When they go out of town, their babies come to stay with us!  GRANDMA CAMP!!!!!!!  We had so much fun!  I sat down and planned out lots of fun.  We went swimming, visited Great Grandma, ate ice cream, played at the indoor playground because it is so stinkin' hot in Georgia, and did crafts.  We read books, told stories, laughed and laughed, made new dresses, had water balloon fights, played in the water table, and made bread.  Yes, we made homemade bread!  Or rather, we tried. I found a recipe on the computer where you make homemade bread in a ziploc bag.  Perfect for little hands and not near as messy!  This afternoon was the day we made bread.  The bad news was it didn't turn out.  It was hard and thick and didn't rise.  The kids did love helping to make the bread though.  After some investigation, I learned the yeast needed to be dissolved in the water and the water needed to be between 95 and 115 degrees.  These are a couple of little details the recipe I found on the internet failed to mention.  I also added more water and oil than it recommended.  After learning all of this, I gave it a second try.  Unfortunately, the grandbabies were not here for the second loaf.  I gave my daughter a packet of yeast and promised to send her the new and improved recipe and she's going to make it with those sweet babies this weekend.  The good news is the second loaf turned out beautifully!  See for yourself.  It is so cool that you can make this bread in a ziploc bag!  I wish I had thought of that!

Homemade Bread

 3 cups all purpose Gluten free flour (divided into 3 equal increments)

¼ cup sugar

1 rapid rise yeast packet

1 cup warm water

¼ cup olive oil

1 ½ tsp salt

1 gallon sized Ziploc bag

Put 1 cup of flour  and sugar in the Ziploc bag.  Add yeast to water and stir until dissolved.  The water should be between 95 and 115 degrees (too cool and the yeast won’t activate. Too hot and the heat kills it).  Add yeast water to bag.  Close bag and mix well.  Let it rest for 10 minutes to activate the yeast.  Add 1 more cup of flour, olive oil, and salt.  Close bag and mix some more.  Add in one more cup of flour, close bag, and mix well.  Turn mixture out onto a flour covered surface, knead until smooth, and shape into a loaf.  Put the loaf into a greased 9x5 loaf pan and cover with a towel for 30 minutes. Bake at 375° for 30-35 minutes or until golden brown.

Chicken Salad for a Crowd

Yesterday I went grocery shopping with some friends.  I know, grocery shopping with friends isn't typical, but when you get a chance to hang out with special friends, you jump at the chance.  One of them bought some chicken salad and it reminded me of this recipe.  Chicken salad is a summer food to me.  I guess because you eat it cold. This recipe makes a lot so it's a great recipe if you're expecting a crowd or simply want to share it with others.  I have made it for wedding and baby showers and it was a hit!  You could cut the recipe in half for a good amount for your family.  Now, I'm off to sample it!

 Chicken Salad

For the dressing:

1 tablespoon granulated sugar
1 teaspoon plain Gluten Free flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 teaspoon mustard
2 1/2 tablespoons white vinegar
3 tablespoons water
1 egg, lightly beaten
2/3 cup mayonnaise

To make the dressing: In a bowl, mix sugar, flour, salt, pepper and mustard. Set aside. In a small saucepan, bring vinegar and water to boil. Remove saucepan from heat and add the egg to the boiled mixture, stirring constantly, until it is warm to the touch.  Add the dry mixture to the wet ingredients, whisking constantly to combine for2 to 3 minutes.  Set aside to cool.  Mix mayonnaise with boiled dressing.  Set aside to thicken.

For the chicken salad:

4 1/2 cups diced cooked chicken breast  (I used my handy little chopper for this.)
2/3 cup diced celery
dressing mixture
1/4 cup sour cream
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Add sliced grapes or almonds, if desired

To make chicken salad: Combine chicken, celery, dressing and sour cream. Add salt and pepper.  Mix well.

Hint:  Make it the night before so the flavors can blend. 

Raiding The Frig!

I just came home from spending a couple of days at my daughter's house with the grandbabies.  Every time I see then, I fall in love even more.  How can that be?  But it's true!  It melts my heart to see them get excited when I walk in the door and to hear them say, "I love you" without being prompted.  Oh my goodness!  I LOVE THEM SO MUCH!  Next week they are coming to stay with me for a few days.  I have some fun things planned.  One is a game I found on Face Book.  Each kid will have a basket that has holes all in it.  They hold the basket on their heads and I will throw water balloons in them.  The balloons pop and they get all wet!  I bought a box of those balloons you attach to a hose and you can fill up a hundred balloons in no time.  This should be FUN!  Another day I think we will go see Great Grandma and go swimming another.  Who knows what else might be in store for those little angels!

While I was at my daughter's house I was looking through the refrigerator and found a small container of a shrimp salad.  Yes, I ate it, but don't judge me.  I had already fed the kids the leftover pizza I had picked up the night before and I was hungry.  They were all about to go out of town and by the time they got back, it would have been bad.  Plus I fixed a big dinner for them that night so it wouldn't have been eaten anyway.  You should be glad I did eat it.  If I hadn't, I wouldn't be sharing the recipe with you now.  She found it on Pinterest and I gave you the website it came from in case you want to see what else Skinnytaste.com has.  I'm going to check it out!  In the meantime, I'm having it for dinner tonight!
  
Zesty Lime Shrimp and Avocado Salad
Skinnytaste.com

• 1/4 cup chopped red onion
• juice of 2 limes
• 3 drops Lime essential oil
• 1 tsp olive oil
• 1/4 tsp kosher salt, black pepper to taste
• 1 lb jumbo cooked, peeled shrimp, chopped
• 1 medium tomato, diced 
• 1 medium avocado, diced (about 5 oz)
• 1 jalapeño pepper, seeds removed and chopped, if desired 
• 1 tbsp chopped fresh cilantro or 1 drop cilantro essential oil

Directions:

In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.  In a medium sized bowl, combine chopped shrimp, avocado, tomato, and jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Girls Night Out and Yummy TARTS (The kind you eat!)

Last Friday night some friends and I got together and hosted a doTERRA Essential Oil Girls Night Out at my home for our customers.  We ALL had a BLAST!  We made roller ball recipes, neck wraps, air fresheners, lip scrubs, lime parfaits, rosemary and lemon humus, and recipes galore!  OH.  MY.  GOODNESS!  It was AWESOME!!!  It was such a hit, we are going to do it again!!!  We don't have a date yet, but I'll let you know when we do.  You WILL NOT want to miss it!  Everyone left saying, "I had no idea you could do so many things with doTERRA Essential Oils!"  You'll have to come and experience if for yourself!  If you are interested, let me know!  All you have to do is show up with the oils you already have.  If you don't have your oils yet, let me know and I can help you with that too!

This caused me to start thinking of recipes I could use for other essential oil classes when these popped into my head!  So easy, yet so good!  I haven't made them as tarts so I can't post a picture, but when I do, I'll add it.

SUPER EASY Chocolate Tarts

 1 large or 2 small chocolate instant puddings

3 ½ cups of milk

1 container of Cool Whip

1 pkg of 6 mini graham cracker pie crusts

4-6 drops of doTERRA Peppermint Essential Oil (some people enjoy Wild Orange instead)

Combine pudding and milk and beat according to pudding mix in a large bowl.  Let sit until it begins to thicken.  Add Cool Whip and essential oil into bowl with pudding and blend until smooth.  Scoop equal amounts of mixture into 6 mini crusts. Cover; chill for at least 2 hours.  Top each tart with Cool Whip just before serving. Garnish as desired.

Another Option!

SUPER EASY Lemon Tarts

 1 large or 2 small LEMON instant puddings

3 ½ cups of milk

1 container of Cool Whip 

1 pkg of 6 mini graham cracker pie crusts

4-6 drops of doTERRA Lemon Essential Oil

Combine pudding and milk and beat according to pudding mix in a large bowl.  Let sit until it begins to thicken.  Add Cool Whip and essential oil into bowl with pudding and blend until smooth.  Scoop equal amounts of mixture into 6 mini crusts. Cover; chill for at least 2 hours.  Top each tart with Cool Whip just before serving.

Nachos!

 School may be out and I might have more time to cook, but I really don't enjoy spending my time cooking.  I'd rather be doing fun summer time things, spending time with friends, or sharing my essential oils.  The fact is though, we have to eat and I do enjoy eating.  So, I looked in the refrigerator and saw I had a pack of ground beef waiting on me.  Lots of different recipes ran through my mind, but nothing made me excited.  I looked in the pantry and saw a bag of tortilla chips I bought a couple of days ago and it hit me.  Make NACHOS!!!!!!!!!  Simple, quick, and easy!  Plus, I had 2 lbs of ground beef and I cooked it all.  That means I can use half of the ground beef for dinner tonight and the other pound for dinner tomorrow night.  I'm thinking spaghetti for tomorrow night.  But tonight, I made nachos ... delicious nachos!  Plus, there's enough left over for lunch tomorrow!

Beef and Bean Nachos

1 lb. ground beef, browned and drained

1 pkg. taco seasoning

1 can refried beans

¾ cup of water

1 bag tortilla chips

Shredded cheese

Diced tomatoes

Diced red pepper

Finely chopped green tops from scallions

Sliced black olives

Sour cream

Hot sauce, optional

Jalapenos, optional

doTERRA Cilantro Essential Oil, if desired

Brown your ground beef and drain.  Return the meat to the pan and add the taco seasoning, refried beans, and water.  Cover and cook over low heat for about 8-10 min.  If you choose to add Cilantro, add one drop of Cilantro Essential oil after you remove it from the heat and mix well.  Arrange the tortilla chips on a plate and top with the mixture.  Top with tomatoes, peppers, scallions, olives, hot sauce, cheese, and jalapenos. Place in the microwave for 1 minute to melt cheese.  Add sour cream.

Strawberry Slush

Hot summer days can sometimes call for a cold and refreshing treat—like this delicious strawberry citrus slush made with essential oils. With fresh lemonade and lots of ice, this easy and delicious recipe will be sure to make the family smile with relief from the heat.

 Strawberry Slush

Ingredients:

2 cups fresh lemonade

1 cup frozen strawberries

1 lemon, juiced

4 drops Lemon essential oil

4 drops Lime essential oil

3 cups ice

3 tablespoons white sugar or 1/2 teaspoon Stevia

Note: For a less tart version, omit fresh lemon juice or add more sweetener. 

Directions:

Combine all ingredients in blender.

Blend until smooth or at desired consistency.

Pour into cups and enjoy.

Note: For a more "smoothie" like consistency, add 2 cups of strawberries and 2 cups of ice.

- See more at: http://doterra.com/US/en/blog/recipe-strawberry-citrus-slush-with-essential-oils#sthash.DZPo33lU.dpuf