Another amazing use for your Slim & Sassy TrimShakes. These smoothie bowls look absolutely INCREDIBLE!!!
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Some awesome recipes to help you achieve your health goals.

​2 large avocados, peeled and pits removed
1 tsp. vanilla bean paste (or seeds from a pod)
3/4 cup unsweetened cocoa powder
1/2 cup pure maple syrup
1/4 cup date or agave nectar
1/4 cup orange juice
2 drops doTERRA Wild Orange Essential Oil
1/2 teaspoon salt
1/2 cup hot water (not boiling)
Almond whipped cream (optional)
Chopped hazelnuts or pistachios (optional)

Place avocado and vanilla bean paste in a blender along with cocoa powder, syrup, nectar, orange juice, orange oil, and salt. Blend until all mixed together. With blender running, slowly add water; blend until smooth and creamy.
You can place in individual bowls or one large bowl. Chill uncovered a couple hours.

To serve, top with almond cream or nuts.

Try it with Peppermint essential oil instead of the Wild Orange.

Great recipe from doTERRA for Dairy Free Eggnog.

Mix the following in blender:
4 Egg Yolks
1/4 cup Maple Syrup
Mix the following in pot and warm over medium high heat:
4 cups Canned Coconut Milk
1 tsp. Vanilla
1/2 tsp. Cinnamon
1-2 drops OnGuard Essential Oil
1-2 drops Cinnamon Bark Essential Oil
Add to egg mixture and blend. Pour back into pot and warm over medium heat until thick.
Top with ground nutmeg.

​​This is a recipe that I came up with using leftover pizza. I warmed up Hummus Pizza I had made the night before and topped it with a poached egg, some greens that I always have growing in my window, and homemade ranch sauce.
I used gluten and dairy free options, but you can use your favorite cheese and omit meat if desired. Really any leftover pizza would be great.

6 slices leftover Hummus Pizza (recipe below)
6 eggs
Ranch Sauce (recipe below)
1 cup Microgreens
1 1/2 cups Sliced Cherry Tomatoes - optional
Warm up leftover pizza in microwave or 300 degree oven.
To make poached eggs, boil water until just bubbling. (Only make 2 - 3 eggs at a time.) Place each egg in a small strainer for 10-15 seconds. Gently place in softly boiling water and cook for 3 minutes. Remove with slotted spoon and let water drip completely off. (You can dab them on a paper towel, too, if desired.)
Top each slice of pizza with some greens, then the poached egg, drizzle with Ranch Sauce, top with more greens, and tomatoes, if using. Avocado sliced on top would also be good.
 
Hummus Pizza (makes 2 pizzas)
1 package Bob's Red Mill Pizza Crust Mix (or your favorite crust)
1 drop doTERRA Oregano Essential Oil
Two 10 oz. containers of Hummus
1 drop doTERRA Basil Essential Oil
2 cups Pickled Vegetables of choice - Kalamata Olives, Pickled Peppers and Onions, Giardiniera, ...
1 1/2 lbs. cooked sausage - optional
3 cups Mozzarella Cheese - I used Dairy Free
1/2 cup Parmesan or Feta Cheese - optional
Prepare dough and prebake per package instructions, but add 1 drop Oregano oil. Pre-baking your crust will help make it fluffier and less doughy. This will make 2 pizzas.
Mix Basil oil in with hummus. Spread hummus on crusts and top with vegetables, (I like the mixture that comes with olives, cauliflower, carrots, olives, and peppers,) sausage and mozzarella cheese. Sprinkle with Parmesan or Feta. Bake 10 minutes or per package instructions.
 
Ranch Sauce for above recipe
Dry Mix
1/2 tbsp Black Pepper
2 1/2 tbsp Parsley Flakes
3/4 tsp Kosher Salt
1 1/2 tbsp Garlic Powder
1 1/2 tbsp Onion Powder
1 tsp Basil
1 tsp Chives
1 tsp Dill Weed
Ranch Sauce
1 tbsp Dry Mix (see above)
1 cup light mayo
1 cup milk of choice (I used almond)
1/2 cup light sour cream (I used dairy free)
1/2 tsp lemon juice or apple cider vinegar
Big dash of Worcestershire
Combine all ingredients from Dry Mix and process in coffee grinder. Save in air tight container.
Combine 1 tablespoon dry mix and other ingredients in a bowl and stir well. Cover and chill for at least a few hours. I like storing mine in a squeeze container.
 

Taken from doTERRA's Living Magazine, this is a fun way to use left-over vegetables, meat, or cheese that you have taking up space in the fridge. Anything can be used for the quiche, and it is fun to experiment with different flavors and mixtures. It can be adapted to include as much or as little of anything you would like.
Ingredients
1 quiche crust, homemade or pre-made
1 small or medium zucchini, cut into ¼ inch rounds
1 small or medium yellow crookneck squash, cut into ¼ inch rounds
1 cup steamed broccoli florets
1 cup steamed cauliflower florets
1–2 tablespoons butter
2-ounces feta cheese
1–2 Roma tomatoes, cut into ¼ inch half moons
6 large eggs
½ pint whipping cream
¾ teaspoon salt
¼ teaspoon black pepper
¼ to ½ teaspoon hot sauce
1–2 drops Thyme oil
1 drop Rosemary oil

Instructions

1. Preheat oven to 350° F
2. Precook and prepare crust in a quiche/ tart pan
3. Bake crust until golden brown and let cool completely.
4. While crust is baking, cut vegetables and cook for about five minutes.
5. In a medium skillet, melt butter and add all precooked vegetables, coat with butter, remove from heat, and let cool to room temperature.
6. Whisk together eggs, whipping cream, salt, pepper, hot sauce, and essential oils in bowl.
7. Add vegetable mixture to crust.
8. Top with crumbled feta cheese.
9. Pour egg mixture into quiche over buttered and cooled vegetables. Arrange tomato slices over top of quiche.
10. Bake at 350° F for 40–70 minutes until egg mixture is golden in color and set in the middle.
11. Transfer quiche to cooling rack for 15 minutes and enjoy.

Tip: You can check the middle by poking with a toothpick or knife; when it comes out clean it is set. Times will vary based on size, style of pan, and amount of ingredients used.
https://www.doterra.com/US/en/brochures-magazines-living-summer-2015-breakfast-quiche

2 tbsp. avocado oil (or olive oil)
2 tbsp. thinly sliced scallions​
2 tbsp. gluten free flour
2 cups non-dairy creamer, (I used coconut)
1 tbsp. each finely chopped fresh flat-leaf parsley
1 tbsp. each finely chopped fresh chives plus more for garnish
1 drop doTERRA Cilantro Essential Oil or 1 tbsp. finely chopped fresh cilantro
1 drop doTERRA Lemon Essential Oil (optional)
Salt and Pepper to taste
6 eggs
6 slices of bread, toasted
 
In 10-inch ovenproof skillet, heat oil on medium-high and add scallions. Cook until scallions start to become tender. Add flour, stir and cook for 1 minute. Add the cream. Whisk until thickened. Stir in herbs and oils; season with salt and pepper. Remove from heat. Crack in eggs. Bake at 400° until whites are set, 6 to 8 minutes, or until eggs are cooked to your liking. Garnish with chives. Serve with toast. 

To make this red, white, and blue, serve with blueberries and watermelon or colored fruit and/or juice of your choice.

These turned out wonderful. It was my first attempt, so they don't look perfect, but they tasted great. Even the gluten and dairy eaters in my life loved them.

3/4 cup buckwheat flour (or sorghum flour)
3/4 cup gluten-free flour mix
1/3 cup potato starch
1 tablespoon instant dry yeast
2 teaspoons xanthan gum
1 teaspoon salt
4 drops doTERRA Cinnamon Oil or 1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 teaspoons gluten-free mayonnaise
2 large, lightly beaten eggs
3/4 cup light canned coconut milk or dairy free milk substitute
2 tablespoons light olive oil
6 tablespoons honey
1 cup raisins
1/2 teaspoon lemon extract
4 drops doTERRA Lemon Oil
Egg Wash - 1 large, lightly beaten egg mixed with 1 tablespoon water

Icing:
3/4 cup gluten-free powdered sugar
1 tablespoon coconut milk OR your favorite dairy free milk substitute
2 drops doTERRA Lemon Oil
 
Preheat oven to 375° F. Lightly grease baking sheet.

In a medium mixing bowl, add dry ingredients and whisk to thoroughly combine.

In a medium mixing bowl, lightly beat eggs. Add mayonnaise, coconut milk, olive oil, honey, and lemon oil. Stir to combine.

Add the wet ingredients to the dry ingredients and beat with electric mixer until the batter is combined. Fold in raisins and Lemon oil and gently combine.

Scoop batter on to the baking sheet using a 1/3 cup measuring cup. Leave a couple inches between buns. Dip the handle of a wooden spoon in water to prevent sticking and press handle into the top of each bun to form a cross.

Place buns in a warm location and allow to rise for 1 hour. I like to cover lightly with a kitchen towel.

Beat one egg with 1 tablespoon water and brush buns with the egg wash. Bake in preheated oven for 20 to 25 minutes or until golden and done. Cool on a wire rack for 5 minutes.

While buns are cooling, mix together the powdered sugar, coconut milk, and Lemon oil. Stir with a fork until lumps are gone and icing is smooth. Scrape the icing into a plastic bag. ipe icing on buns to make crosses.

Serve warm.

I found this recipe in Saveur magazine and loved it. I modified it a little to make it dairy free, too.

2⁄3 cup vegetable oil, plus more for greasing
1 cup dairy free sour cream
2 large eggs, lightly beaten
1 medium yellow onion, grated,
    or 2 tbsp. dried onion flakes
1 (16-oz.) can creamed corn
1 1⁄2 cups yellow cornmeal
2 tsp. baking powder
1 tsp. kosher salt
1/2 cup corn (optional)
1/8 tsp. pepper
 
Heat the oven to 350° and grease a 9-inch round cast-iron skillet. In a medium bowl, whisk the oil with the sour cream, eggs, onion, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter. Stir in corn if using.

Pour batter in pan. Sprinkle the top with pepper and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the skillet to a rack and let the cornbread cool for 20 minutes before serving.