5 oz. fresh spinach
8 oz. diary-free ricotta cheese (or dry curd cottage cheese)
2 drops Oregano Essential Oil
2 drops Basil Essential Oil
2 eggs, beaten
Salt & Pepper
16 oz. marinara sauce
8 oz. cremini mushrooms 
3 chicken breasts, slightly pounded to even thickness 
Non-stick cooking spray
1/2 cup Gluten Free Bread Crumbs
1 tablespoon melted coconut oil

Preheat oven to 375. Lightly spray an 8 x 8 glass pan with non-stick spray. Add spinach. 

Mix ricotta cheese, oils, eggs, and salt & pepper to taste. If you can have cheese, add some Parmesan. Dollop onto the spinach and spread evenly as best you can. 

Top with the mushrooms then marinara sauce (I used homemade.) 

Salt and Pepper chicken to taste. Lay chicken on top of marinara sauce layer. 

Mix bread crumbs and coconut oil. Sprinkle over top of chicken.

Bake for 35-45 minutes until chicken is done.

This is a great taco filling.

16 oz. jar salsa (I make my own fresh)
Taco Seasoning (recipe below)
3 drops Lime Essential Oil 
3 drops Cilantro Essential Oil
3 lbs. skinless, boneless chicken breasts


Place all ingredients except chicken in slow cooker and stir. Add chicken and stir to coat. Cover and cook on high for 4 hours or low for 6-8 hours. Shred chicken with 2 forks and serve as a taco filling, taco salad topping, or even on a gluten free bun. I love this with coleslaw.


Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

This may not be sugar free, but you definitely won't miss the gluten or the dairy. You get this firm pudding as a base with a light meringue topping. 

1 1/2 cups organic coconut sugar
4 tblsp. potato starch
1/2 tsp. salt
2 tblsp. melted coconut oil
15 drops Lemon Essential Oil
5 eggs, separated
2 cups almond milk

Preheat oven to 350 degrees.

Mix sugar, potato starch and salt in large bowl. Add the remaining ingredients except the egg whites. Mix well.
Beat egg whites in small bowl until stiff peaks form. Fold into other ingredients. Pour into 8" x 8" square or small rectangular glass or stoneware pan. This pan will then be placed into a larger glass, stoneware or foil pan filled with 1" of hot water.

Bake for 45-50 minutes. Test by taking a knife and pulling the cake away from the side of the pan to make sure it is set. (It will set more as it cools.) Carefully take the cake pan out of the pan filled with water. (You can do this by using a knife placed under an edge and gently lifting up so you can grab it with a potholder.) Store in refrigerator after it has cooled.

Next time I make this I am going to add some raspberries. Mmmmm.

This is one of those "whatever's in the fridge" soups that turned out as a winner. As with most soups, add other veggies or leave some out. Same with the oils. Play with it and have fun. Let me know what you come up with.

2 tablespoons olive oil
2 tablespoons coconut oil
1 medium onion, chopped
2 medium carrots, sliced
4 cups chicken broth
2 yellow potatoes, cubed
1/2 cup celery leaves, chopped
1 1/2 cups cubed ham
1 1/2 cups cubed cooked chicken
1 teaspoon salt
1 drop Basil Essential Oil
1 drop Ginger Essential Oil
1 drop Lemon Essential Oil
1 drop Fennel Essential Oil
2 drops Black Pepper Essential Oil
Optional - 1/2 cup dairy free coconut milk

Saute onions and carrot in olive and coconut oil over medium heat for about 8 minutes. Add broth. Bring to boil. Add potatoes and celery leaves. Return to boil then simmer for 20 minutes. Add ham, chicken, salt, and essential oils. (Try adding Cilantro, too.) Heat through. Add coconut milk if using and return to simmer. Serve.

You could also throw all of this in a crock pot except the coconut milk and set on low for the day. I heated it all on the stove and then put it in the crock pot to keep it warm until dinner. Turned out great.

Just found this recipe. Can't wait to try it.

7 – 8 medium sized apples
1 tablespoon sugar or sweetener of choice
6 drops Cinnamon essential oil

Preheat oven to 225 degrees F.
Put parchment paper onto two baking sheets.
Combine sugar and Cinnamon essential oil into a small bowl. Stir to combine.
Slice apples into thin slices.
Place apples onto parchment covered baking sheets in a single layer.
Sprinkle apple slices with cinnamon sugar mixture.
Place baking sheets in preheated oven for 45 minutes – 1 hour. Flipping the apples halfway.
When edges of the apples are curled, take out of oven and place on a wire rack until cooled and crispy.

2 cups almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
5 tblsp. melted coconut oil
1/4 cup honey
1 1/2 tblsp. vanilla extract 
2 drops Cinnamon Bark Essential Oil

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Mix flour, salt, and baking soda. In separate bowl, mix coconut oil, honey, vanilla, and cinnamon oil. Pour into dry ingredients. Stir until well incorporated. 

Roll into about 1" balls. At this point you can roll in coconut sugar or cinnamon sugar if you want. Another alternative is to sprinkle with cinnamon sugar before baking. Press balls down using your hand or the bottom of a glass until they are about 1/4" thick. 

Bake for 8 minutes. If you want them crunchier, bake for 10 minutes. Let cool on pan for 1/2 hour. Transfer to plate and let sit for a few hours. 

1/4 cup quick oats
1/4 medium banana
1/2 cup blueberries (frozen okay)
1/2 cup almond milk
1/2 tablespoon chia seeds
5 drops liquid stevia
1 tablespoon chopped pecans
1 drop Cinnamon Bark Essential Oil

Place all ingredients in a jar and stir or shake. Refrigerate overnight. Add more nuts, granola, or your favorite toppings and enjoy. Can be eaten cold or heated.

2 tablespoons coconut oil
2 packets stevia
2 tablespoons honey
2 fresh peaches, chopped
4 oz. dairy free cream cheese
1 tablespoon vanilla extract
2 drops doTERRA Lemon Essential Oil

Heat coconut oil, stevia and honey in pan. Add peaches and cook on low until tender. This could take up to 15 minutes. Blend with immersion blender. (If the mixture is to shallow, place in large measuring cup.) Add cream cheese, vanilla and lemon oil. Blend again. Pour into serving dish. Chill. Top with a cherry if you wish.

1 1/4 cups of your favorite gluten free flour mixture
3 tsp. salt
1/4 tsp. red pepper flakes
3 lbs. boneless, skinless chicken breasts or thighs
1/4 cup oil
8 oz. cremini mushrooms, halved
1 tsp. baking powder
3 eggs, well beaten
1 1/2 cups almond milk
1 drop Clary Sage Essential Oil
1 drop Black Pepper Oil
1/4 cup melted coconut oil
2 tblsp. mustard
1/4 cup chopped parsley

Preheat oven to 350 degrees. Combine 1/4 cup flour, 2 tsp. salt, and red pepper flakes in a bag. Add chicken and shake to coat. Brown in oil on all sides. Remove to a deep 2 quart casserole dish. Saute mushrooms in same pan for a few minutes. Add to casserole dish.

Sift the remaining flour, baking powder, and 1 tsp. salt. Set aside. Combine eggs, milk, sage oil, black pepper oil, coconut oil, mustard, and parsley. Blend with flour mixture until smooth. Pour over chicken.

Bake for 1 hour or until done. Your chicken will be surprisingly juicy.

I am so glad I found this combination. Just take your cauliflower florets and saute until they start to brown. Add a little water or chicken broth and 2 drops of Lemon Essential Oil. Cook until the cauliflower is tender or done to your liking. The liquid will evaporate, so keep adding water/broth as you go.