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.

2 cups gluten free all-purpose flour
1 tsp xanthan gum
1 tbslp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/2 cup butter, melted
1/2 cup brown rice syrup
8 drops doTERRA Lemon Essential Oil
1 cup fresh or frozen blueberries

Preheat oven to 375 degrees.
Mix flour, xanthan gum, baking powder, and salt. Set aside
Beat egg in medium bowl; add milk, butter, brown rice syrup, and Lemon Oil. 
Add egg mixture to dry ingredients and mix until just combined.
Mix in blueberries.
Fill lined muffin tins 2/3 full. Bake for 20 minutes.

This recipe was obtained from doTERRA's blog.

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!

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.

This was a great surprise. Perfect for those SCD Dieters! Adjust quantities to your liking.

1 cup fresh blueberries
1/4 cup raw almonds (or nut of choice)
1 drop Lemon Essential Oil
Almond Milk - optional

Place blueberries and nuts in bowl. Add 1 drop Lemon Essential Oil. Toss well. Make sure you do this before adding the milk so the lemon sticks to the fruit and nuts. Add milk or eat as is. You'll love it!

1 cup raw walnuts
1 cup raw almonds
Fine sea salt
1/4 cup raw honey
3 Tablespoons coconut oil
3 Tablespoons raw cacao or natural cocoa powder
1/2 tsp vanilla extract
2 drops Peppermint or Cinnamon Essential Oil
2 Tablespoons chia seeds
1/2 cup unsweetened shredded coconut
1 cup dried cranberries or raisins

Soak walnuts and almonds covered in water with a pinch of salt overnight or for about 8 hours. (Soaking the nuts first removes the enzyme inhibitors, making them easier to digest)

Preheat oven to 200 degrees F/ 93 degrees C. Drain and rinse the nuts and quickly them in a cloth towel. 
Place the nuts in a food processor and pulse briefly until just coarsely chopped.

Gently melt together the coconut oil and honey in a small saucepan over low heat stirring continually to combine. Remove from the heat. Add in the cocoa powder, a pinch of salt, the vanilla, and the essential oil. Whisk to blend until well combined. Add to the nut mixture and stir to combine. Add the chia seeds and stir again.

Spread mixture evenly on a baking sheet lightly sprayed with oil. Bake at 200 degrees for about 2 hours, stirring every hour. Add the coconut and cranberries. Bake for 2 more hours, or until dry and crispy.

Cool on wire rack. Store in airtight container.

The same recipe I use for Granola Bars can be crumbled into chunks for a great breakfast treat.

7 tablespoons coconut oil
2 cups old fashioned rolled oats
1/2 cup chopped nuts (pecans, hazelnuts...)
1/2 cup dried cherries 
1/8 fresh ground nutmeg
1/8 teaspoon sea salt
1/3 cup packed brown sugar or organic coconut sugar
5 tablespoons honey
1 drop Cardamom Essential Oil
1 drop Cinnamon Essential Oil

Preheat oven to 300 degrees F. Line a 9 inch square pan with parchment or heavy duty foil, extending it over the sides; press to form into the pan. Grease the bottom and up the sides a quarter inch with 1 tablespoon coconut oil. Chop 1/4 cup of the cherries so you have some bigger pieces and some smaller ones. Mix the oats, nuts, cherries, nutmeg, and salt in a wide bowl. Heat the remaining coconut oil, sugar and honey until oil is melted. Pour over the dry ingredients. Add the cardamom and cinnamon oils. Mix until coated throughout. Transfer the mixture to the prepared pan; using a spatula, press lightly, but enough to ensure the mixture is holding together - spread evenly. 

Bake 45 minutes, or until top turns golden brown. Begin cooling, in the pan, on a rack for at least 30 minutes. Lift out of the pan, using the extended foil and place back on the rack until the granola is set. Transfer to a cutting board, peel off the parchment of foil and crumble into clusters. Store in an airtight container at room temperature or freeze.

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.