1 cups gluten free flour
1/2 cup coconut flour
1/2 teaspoon baking soda
3/4 cup coconut oil
1 cup organic sugar
1 cup peanut butter
2 eggs, at room temperature
1 teaspoon vanilla
4 drops Citrus essential oil (grapefruit, lemon, lime, …)
1/2 cup roasted peanuts, chopped
6 cups miniature pretzels, chopped

Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.

In a bowl, whisk together the flour and baking soda.

Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.

Add the eggs, 1 at a time, beating well after each addition and the vanilla.

With the mixer on low speed, gradually add the flour mixture, beating until just combined.

Stir in peanuts. Let batter sit for 30 minutes.

Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.

Place the cookies on the prepared pans.

Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.

Let cool slightly before transferring to racks to cool.

I mixed the pretzels in with the batter right at the end. It gave the cookies a chewy bite.

3/4 cup coconut oil
1 cup organic granulated sugar or coconut sugar
1 egg
1 cup gluten free flour
3/4 cup coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
5 drops Wild Orange essential oil
5 drops Lemon essential oil
5 drops Lime essential oil
1/4 cup applesauce
Coconut Sugar for dusting - optional

In a mixing bowl, add coconut oil and sugar. Beat for 1-2 minutes. Add egg and beat until combined. Add flours, baking powder and baking soda. Beat until combined. Add in essential oils and applesauce and mix until combined.

Line a baking sheet with parchment paper. Roll cookies into 3/4-1inch balls. Then roll them in the coconut sugar if using. You will have to press slightly. Then press the ball slightly in your hands to form a disc. Bake in a 350 degree oven for 15 minutes. Remove and cool on wire rack.

1 1/2 lbs boneless skinless chicken breasts*
1 Tbsp olive oil
5/8 tsp. salt
pepper
1 cup chopped green onions (including whites, mince the whites)
2 cloves garlic, minced
4 cups low-sodium chicken broth
3 Roma tomatoes, seeded and diced
1 tsp ground cumin
1 drop Oregano Essential Oil
2 drops Lemon Essential Oil
2 drops Lime Essential Oil
1 drop Cilantro Essential Oil
2 medium avocados, peeled, cored and diced
GF Tortilla chips and dairy-free sour cream for serving (optional)

In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add chicken and brown on all sides. Total cooking time will be about 15 minutes. Remove to plate. Reduce heat to medium ad add green onions. Saute until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing. Add chicken broth, tomatoes, cumin, and season with ¼ tsp. salt and pepper to taste. Add chicken back to pan. Bring mixture to a boil over medium-high heat. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts). Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in essential oils.

Add avocados to each bowl individually, about 1/2 an avocado per serving. Serve with tortilla chips and sour cream if desired.

*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.

1 can coconut milk
2 cups chicken broth
2 Roma tomatoes, chopped
3 green onions, sliced
2 tbls fish sauce
3/4 tsp. curry powder
1 lb cooked chicken, cut into bite-sized pieces
1 cup mushrooms, sliced
1 drop Ginger essential oil
4 drops Lime essential oil
1 drop Cilantro essential oil
Fresh cilantro, for serving (optional)

Add coconut milk, broth, tomatoes, onions, fish sauce, and curry powder to pan. Cook until it starts to bubble. Add chicken and mushrooms. Simmer for 10 minutes. Add essential oils and cilantro (if using.)

Check out a similar recipe for my Shrimp Curry Soup.

3/4 cup fresh pumpkin puree
3 eggs
1/3 cup sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 cup almond flour*
1/2 cup coconut flour (sifted)
1/2 cup tapioca starch
1 teaspoon baking soda
2-3 teaspoons cinnamon
1/2 teaspoon fresh ground nutmeg
1/4-1/2 teaspoon ground ginger
pinch of sea salt

Preheat your oven to 350º. Line your baking sheet with parchment paper.

Add the pumpkin puree, eggs, sugar, coconut oil and vanilla into a mixing bowl and cream together until well combined.

In another bowl, combine the remaining dry ingredients and slowly mix into the wet ingredients.

Using a 1/3 of a cup scoop, scoop out batter and flatten a little on the baking sheet.

Bake at 350 for 15-18 minutes, until firm to the touch.

Remove from oven and let cool a little before topping with your glaze of choice.

Throw a medium banana and a peeled orange in your blender.
Add some almond milk or juice of choice. Add some ice cubes if you'd like, too.
Add 2 drops of Wild Orange Oil and 1 drop Lime Oil. Blend and enjoy!

2 Chicken Breasts, cubed
1/4 cup corn starch or tapioca starch
2 eggs, beaten
1 drop Ginger Essential Oil
1 drop Lime Essential Oil
1 drop Cilantro Essential Oil
salt & pepper
Olive oil for frying. 
1/4 cup Coconut Aminos (or soy sauce)
1/4 cup honey.

Mix cornstarch in bowl with beaten eggs, oils, salt and pepper and mix. Add cubed chicken and stir to coat.

Add enough olive oil to frying so there is about 1/8". Add chicken one piece at a time. Do not crowd the pan. Fry for about 3-4 minutes until browned. Turn and repeat. Remove to paper towel, then place in bowl or pan.

Mix coconut aminos with honey and warm in microwave for 15 seconds so honey can blend easier. Pour over chicken and stir. Serve with Cilantro Lime Rice and Lemon Broccoli.

Lemon Broccoli
To make your lemon Broccoli, just cook broccoli as you usually do. Melt some coconut oil and add a drop or 2 of Lemon (or Lime) Essential Oil. Toss with broccoli. Mmmmmm!

Spoon a tablespoons of this syrup into a mug with 6 ounces of coffee or espresso. Top with 1/4 cup frothed milk.

• 1/4 cup blackstrap molasses
• 1/4 cup sugar
• 1 pinch ground nutmeg
• 1 drop Ginger Essential Oil
• 1 drop Cinnamon Essential Oil
• 1 drop Clove Essential Oil, optional
• 1/4 tsp. vanilla extract

Combine molasses, sugar, nutmeg, ginger, cinnamon & clove essential oils with 1 cup water in medium saucepan. Bring to a boil. Reduce heat to medium, and boil 15 minutes. Remove from heat, and stir in vanilla extract. Strain through fine-meshed strainer into jar or bowl. Cool.

I tried this without the essential oil and it really wasn't as good. The oil really brings this dessert together.

2 oranges, washed well
1 1/2 cups ground almonds
1 cup superfine sugar or 1 cup caster sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon Cointreau liqueur
2 drops Wild Orange Essential Oil
6 eggs, lightly beaten

Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water. Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft. Cut each of the oranges into quarters. Set aside to cool. Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.

Preheat oven to 350F degrees. Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base. 

Add the ground almonds, sugar, baking powder, vanilla, Cointreau, and Wild Orange oil to the food processor with the orange puree. Process (pulse) until all of the ingredients are combined. Add the egg and process again until just combined. Do not over process. Pour into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan. Allow to cool completely in the pan.