Get creative with your oatmeal. Add a mashed banana, honey, nuts, or even vanilla.

Try adding these Essential Oils...
Cardamom
Clove
Ginger
Cinnamon
OnGuard
Lemon or Lime

Change up your breakfast!

Cinnamon - Helps warm the body as well as invigorates and uplifts mood; supports digestion and immunity.
Cilantro - Provides antioxidants, aids in digestion, soothes the skin, and promotes detoxification.
Fennel -Soothes digestive discomfort.
Ginger - Aids with indigestion and occasional nausea, also eases congestion.
Grapefruit - Supports weight loss, boosts the metabolism, and helps reduce food cravings.
Lemon - Stimulates cleansing and promotes lymphatic flow; provides respiratory support and uplifts mood.
Lime - Provides antioxidants for healthy immune function; stimulates and uplifts mood.
Peppermint - Soothes digestive issues, has a cooling sensation for fresh breath, and helps open airways.
Wild Orange - Stimulates the lymphatic system, energies and uplifts, and soothes nerves and digestive issues.

These are soooo good! Just make your regular taco fixings but use jicama instead of a shell.

1 large jicama - (try and get one that is flat but big)
Lemon or Lime oil
Taco Fixings (ground beef with taco seasonings, shredded dairy free cheese, lettuce, tomato, black olives, dairy free sour cream, refried beans, Salsa, ...)

Peel the jicama and slice as thin as you can. Soak in hot water for 15 minutes to make it a little more pliable. 

Top with your favorite taco or tostada toppings. I add a little Lemon or Lime essential oil to some olive oil for a little dressing on the lettuce. Check out my Salsa recipe, too.

I posted the Black Bean Brownies last week, but thought I'd try a recipe with Red Lentils and Dates. Another winner.

2 cups cooked red lentils
1 cup pitted dates
1 cup hot espresso coffee
1/3 cup cocoa
2 tsp cinnamon or 1 drop Cinnamon Oil (you could try peppermint, too.)
4 eggs
1/2 cup coconut oil, melted
1/2 cup honey
1 tsp vanilla
1/2 cup coconut flour
2 tsp baking soda
1/4 tsp salt
1 cup chopped nuts of choice

The day before, put about 1 cup of red lentils to soak (make sure you use a much bigger contained, as the will expand to over two cups before you are done). Soak for at least 12 hours.

Rinse thoroughly, and then cook the lentils in fresh water until well cooked (maybe around 15 mins). Drain, and then leave to sit in a sieve for another hour to get some more of the moisture out.

Pour hot coffee over the dates. Leave to sit for about 5 mins.

Preheat oven to 350. Line a 9″ x 13″ baking pan with parchment paper and set it aside.

In a large food processor, combine the lentils, dates with coffee, cocoa, and cinnamon oil. Blend until very smooth. This could take up to 5 minutes.

Add the eggs, and blend until combined. Then add the coconut flour and blend again.

If your food processor is big enough, continue with the next step. Otherwise transfer to mixing bowl. Add the coconut oil, honey, baking soda, and vanilla and stir to combine. Throw in a handful of nuts.

Pour the batter into the lined baking dish, and cook for about 40 minutes. A skewer inserted into the center will come out clean when it is done.

This batter is so fluffy you won't believe it's gluten free.
No corn in the batter, but add some whole corn and it's even better.

1/2 cup coconut flour
1/2 cup coconut oil, melted
4 eggs at room temperature, beaten
2 tablespoons unsweetened applesauce
2 tablespoons raw honey
1 drop Essential Oil of Choice (Lemon, Lime, Rosemary, Thyme, Cinnamon, Onguard, ...)
1/2 teaspoon baking soda
2 tsp. apple cider vinegar
3/4 - 1 cup thawed frozen corn (optional)

Mix coconut flour and oil until smooth. Add eggs and mix until smooth. Add remaining ingredients including corn if using and stir well. Place liners in muffin tins. Fill a good 3/4 full with batter. Bake for 20 minutes or until it springs back when lightly pressed. Serve warm with coconut oil. 

Note: You can use fresh corn, but you should blanch it first.

Mustard Sauce
1/2 cup mayonnaise
2 tablespoons brown mustard
2 tablespoons yellow mustard
2 tablespoons honey
2 drops Lemon Essential Oil

Chicken Filet Nuggets
2 lbs boneless, skinless chicken breasts, cut in 1" cubes
1/4 cup dill pickle juice
1 egg, beaten
2 tbsp coconut cream or milk
2 drops Lime Essential Oil
1/4 cup tapioca starch (potato or arrowroot starch okay)
1 tbsp paprika
1 tsp each salt and black pepper
1/2 tsp garlic powder
1 dash ground cayenne pepper
1/2 cup coconut oil for frying

Place the chicken in a resealable plastic bag and add the pickle juice; marinate in the refrigerator for an hour.

You can make the mustard sauce by combining all ingredients and keeping in refrigerator until ready to serve.

Pour out excess pickle juice. Mix the egg, milk and lime oil together. Add to bag with chicken. Let sit for five minutes. Pour off excess liquid, if there is any. The pieces should be wet but not swimming in liquid.

Combine dry ingredients and mix well. Add to bag and mix together well. Warm up skillet with oil on medium heat. Fry chicken, flipping after about 3 minutes, until nice and golden brown. Don’t overcrowd the skillet. It should take about six minutes total per batch. Drain the chicken on paper towels as you cook the others, and keep them warm in the oven.

Serve with honey mustard sauce.

Same basic batter as the corn muffins. Great fluffy batter. Use whatever kind of berry you have on hand. I used thawed frozen cherries and fresh strawberries.

1/2 cup coconut flour
1/2 cup coconut oil, melted
4 eggs at room temperature, beaten
2 tablespoons unsweetened applesauce
2 tablespoons raw honey
1 drop Lemon or Lime Essential Oil
Optional: 1 drop Essential Oil of Choice (Cinnamon, Invigorating Blend, Protective Blend, ...)
1/2 teaspoon baking soda
2 tsp. apple cider vinegar
3/4 - 1 cup thawed or fresh berries of choice (cherries, strawberries, blueberries, ...)

Mix coconut flour and oil until smooth. Add eggs and mix until smooth. Add remaining ingredients and stir well. Place liners in muffin tins. Fill a good 3/4 full with batter. Bake for 20 minutes or until it springs back when lightly pressed. Serve warm with coconut oil. 

These are so good! And good for you. You have to try them. Thanks for the recipe Holly.

15 oz. can black beans, drained and rinsed
2 large eggs at room temperature
2/3 cup honey
1/2 teaspoon baking powder
1/4 cup cocoa powder
1/3 cup coconut oil
pinch of salt
10 drops Peppermint essential oil
3/4 cup dairy free chocolate chips, divided
1/4 - 3/4 cup chopped walnuts (or nut of choice)

Preheat oven to 350 degrees. Place all ingredients except chocolate chips in blender or food processor. Blend until smooth. Pour in bowl and stir in 1/2 cup chocolate chips and up to 1/2 cup of nuts if desired. Pour into greased 8x8 pan and top with 1/4 cup chocolate chips and 1/4 cup chopped nuts. (I used a smaller pan, so my brownies are a little thicker.) Bake for 30-35 minutes until center is cooked. You can check with a toothpick. Let cool and cut into pieces. Store in refrigerator. Enjoy!

I loved this recipe! Great for Specific Carbohydrate Diets. I am going to try it with almond or coconut flour next, instead of grinding the pecans.

1 1/2 cups pecans ground into flour
3 large eggs
1 banana, mashed
2 tablespoons honey
1 drop Lemon Essential Oil
1 drop Cinnamon Essential Oil
1/2 tsp. baking soda
1/4 tsp. salt
Cooking spray or coconut oil
Pecans and berries for serving

Mix pecans, eggs, banana, honey, essential oils, baking soda and salt thoroughly until all ingredients are well incorporated. If time permits, let sit for 30 minutes. Cook as you would regular pancakes in griddle. Serve with honey, berries, and pecans.

Note: I keep my nuts in the freezer, so when I ground them they were moist. The recipe still turned out great. Also, 1 drop of Cinnamon essential oil is very strong. You may want to just dip a toothpick in the oil and swirl it into the batter.