​​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.

If you are eating gluten and dairy free, I know that it's hard to find good bread and roll recipes. Well look no further!

These popovers are amazing. They are so light and flaky, and you don't even need butter.

• 1/3 cup Corn Starch
  
• 2/3 cup rice flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup water
• 1/2 cup dairy free butter
• 1 drop doTERRA Cardamom Essential Oil
  
• 4 room temperature eggs
• Chopped Chives - optional

Mix together the corn starch, rice flour, salt, pepper, garlic powder, and onion powder in bowl for a mixer. Set aside.

Boil the water and butter until the butter has melted. Add to the flour mixture along with Cardamom Essential Oil and blend with a mixer 2 minutes, scraping sides if necessary. Let cool for 10 minutes.

Mix the eggs in one at a time.

Pour into greased muffin tin dividing to make 12 popovers. Top with chives if using. Bake for 20 minutes. Do not open door. Turn oven down to 350 and bake for an additional 20 minutes. 

Remove from muffin tins and let cool a few minutes.

NOTE: When you top these with chives, it will reduce the height of the finished popovers slightly. Adding cheese is another option, but it reduces the rise quite a bit.

Optional: You can also add garlic or onion powder for an even more savory taste.

This dessert was so easy and it was a hit for St. Patrick's Day this year. You can change the colors according to your occasion. Maybe red jello for Christmas, or red, white and blue for the 4th of July, or orange for Halloween.

I really liked adding the Lime Essential Oil to each layer. It really gave it a much better lime flavor. Like a real lime. Any citrus oil like Lemon or Grapefruit would work with red Jello. And, of course, Wild Orange for orange jello for Halloween.

You will need:
2 small boxes or 1 large Jello (Lime)
doTERRA Lime Essential Oil
1 can full-fat coconut milk
8 oz. dairy-free cream cheese
1 box Jello pudding (Pistachio)
Milk of choice for making pudding
Chopped Pistachios (optional)

All you do is make your jello according to package directions. In this case I used Lime. Add 4 drops doTERRA Lime Essential Oil. Pour into clear cups and place tilted on it's side in a cupcake pan. Mine made about 11. 

After it is set, mix coconut milk and cream cheese with a few drops of liquid Stevia and 2 drops doTERRA Lime Essential Oil. Stand cups upright and add on top of jello.

Make 1 box of pistachio pudding according to package directions with the additon of 4 drops doTERRA Lime Essential Oil. I used coconut creamer to keep it dairy free. NOTE: You do have to use slightly less when using dairy free milk options. I used a small box, but if you want a bigger top layer, get a large box. Pour on top of the coconut/cream cheese mixture. Let set. 

Serve with chopped pistachios.

This is a great spice to add to your cabinet to give your food that extra umami taste.

Sprinkle it on your meats or vegetables. Especially helpful for those sauces that you want that little bit of mushroom enhancement, but don't have mushrooms on hand.

Very unique gift idea, too.

1 oz dried porcini or shitake mushrooms
1/2 cup sea salt
3 tblsp. onion powder
2 tblsp. ground pepper
2 tblsp. paprika
2 1/4 tsp. turmeric
1 1/4 tsp. cayenne pepper

Place dried mushrooms in coffee grinder and grind until no chunks are left. Place in bowl with remaining ingredients and stir. Store in spice jar or airtight container.

Do you want a quick, tasty and new way to serve cauliflower? Try this.

Ingredients
1 head cauliflower
Ranch Seasoning
Salt
Pepper
3/4 cup water
4 drops doTERRA Lemon Essential Oil

1.  Remove core and leaves from cauliflower head. Trim core and slice in half.

2.  Sprinkle Ranch Seasoning, salt, and pepper over bottom of cauliflower.

3.  Pour water into Instant Pot and add doTERRA Lemon Essential Oil. Set insert into pot with handles facing up.

4.  Place sliced core on rack. Add cauliflower head with the seasoned bottom facing down. Sprinkle more Ranch Seasoning, salt and pepper on top of cauliflower head.

5.  Cook on Manual for 6-8 minutes, depending on size of cauliflower. (Cook 6 minutes for small head, 7 minutes for medium-large, and 8 for a very large head.)

6.  Quick release and remove rack and cauliflower from pot and serve.

1-2 drops doTERRA Citrus Essential Oil (Lemon, Wild Orange, Lime, Tangerine, Grapefruit, ...)
1/2 - 1 dropper full of liquid Stevia
16-32 oz. Sparking Water

Begin by mixing the essential oil and liquid Stevia in a glass first. If you don't do this step, the essential oil will not mix well with the water. Pour in water. Add ice and enjoy.