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.

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.

These subtle flavors don't overpower the meatloaf. Perfect balance. 

1 lb. ground beef
1 lb. ground turkey
2 carrots, finely chopped
1 onion, finely chopped
2 celery stalks, finely chopped
1/2 bell pepper, finely chopped
8 oz. mushrooms, chopped
(optionally you can grind some dried mushrooms and add with seasonings below)
2 eggs
2 drops Cilantro Essential Oil or 1/4 cup chopped fresh
3 tablespoons dill pickle relish (sweet tastes good, too)
1/4 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper

Place meat in bowl.
Saute vegetables in pan with 1 tablespoon olive oil. Let cool slightly, then pour in bowl with meat. 
Mix cilantro with eggs. Add relish and seasonings and stir. Add to meat and vegetable mixture and mix with your hands.
Form into 2 or 3 small loaf shapes and place on cookie sheet with sides that has been sprayed with oil.
Bake at 400 for approximately 45 minutes. 
Serve with ketchup if desired.

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!

2 large pieces cod
salt and fresh ground black pepper to taste
3 tablespoons dairy free sour cream
1/4 tsp. garlic powder
1/4 tsp. dill weed
2 drops Lemon Essential Oil
3 tablespoons sliced green onion, finely chopped

Place cod in baking dish and blot dry with paper towels. Let it come to room temperature while you prep other ingredients. Preheat oven to 375F.

In a small bowl, stir together the sour cream, garlic powder, dill weed, and lemon oil. Stir in 2 tablespoons green onions. Spread an even coating over each piece of the fish, using all the topping mixture.

Bake fish until the internal temperature reaches 145F/62C, or until firm, but not hard to the touch. They should be flaky. Probably about 20-25 minutes. Serve hot, sprinkled with remaining sliced green onions.

8 bone-in skinless chicken thighs
Salt and freshly ground black pepper
GF flour for dredging
3 tablespoons coconut oil
2 tablespoons EVOO
3 to 4 cloves garlic, chopped
2 medium or 1 large onion, chopped
1 fresh red chile
2 round tablespoons ras el hanout (recipe below)
1/8 teaspoon freshly grated nutmeg
3 cups chicken stock
1 medium butternut squash, peeled and cut into 2-inch chunks
One 28-ounce can diced tomatoes
1 bunch spinach leaves (about 3 cups)
2 drops Ginger Essential Oil
1 drop Cardamom Essential Oil
2 drops Cinnamon Essential Oil
1 drop Clove Essential Oil
1/2 cup red or brown lentils
1 cup long-grain rice
1 drop Cilantro Essential Oil
1 cup pomegranate seeds
1/2 cup thinly sliced scallions

Sprinkle the chicken thighs with salt and pepper and dredge in flour. Melt 2 tablespoons coconut oil with the EVOO in a Dutch oven over medium-high heat. Brown the chicken until crisp, and then remove from the pan. Add the garlic, onions and chiles and sprinkle with some salt. Stir in the ras el hanout, and nutmeg, and cook until the vegetables are tender, 10 to 12 minutes.

Pour in 2 cups of the stock along with the squash and tomatoes and simmer 15 minutes. Return the chicken to the pot and simmer to cook through, 10 minutes longer. Add the essential oils and the spinach. Cook until it's wilted. (I didn't have any this time, so it is omitted in the picture.) 

Cook the lentils in boiling salted water until tender, 7 to 10 minutes for red lentils, 15 minutes for brown. (I usually black beans this time, so use what ever legume you like.) Drain and reserve. Meanwhile, bring the remaining 1 cup stock, 3/4 cup water and the remaining 1 tablespoon butter to a boil in another small saucepot. Add the cilantro oil. Add the rice and bring to a boil, reduce to a simmer and cook until tender, 16 to 18 minutes. Fluff with a fork, and then combine with the lentils, pomegranate, and scallions. Serve with the chicken.

Ras el hanout Spice Recipe
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric

2 lb boneless chicken breasts
4 cups chicken broth or veggie broth
1 green pepper, cut in large pieces
4 cloves garlic
2 Tbsp dried parsley, or 1/2 cup fresh
15 drops Lemon Essential Oil
salt and pepper to taste
2 cups rice

Place chicken in the bottom of the slow cooker.  Season with salt and pepper.  Add broth, peppers, garlic and parsley.  Cook on low for 4 - 6 hours. (I cut the breasts in half to make it go quicker).  Add rice and lemon oil during the last 60 minutes if you are using brown rice, or during the last 30 minutes if you are using white.  

Try this glaze on your next ham.

1 cup honey 
1/4 cup maple syrup 
1/2 cup orange juice 
2 drops Cinnamon essential oil 
2 drops Clove essential oil
3 drops Wild Orange essential oil

• 3 Tbs. soy sauce
• 2 drops Lime Essential Oil
• 1 drop Ginger Essential Oil
• 2 drops Basil Essential Oil
• 2 Tblsp. honey
• 1 Tblsp. cooking oil (peanut, olive or canola)
• 1 red bell pepper, cored, seeded and thinly sliced
• 1/2 cup thinly sliced shallots
• 3 boneless, skinless chicken breast halves, thinly sliced
• 1/4 cup chopped basil, optional
• 1/2 cup walnut pieces, toasted
• Steamed brown rice for serving

In a small bowl, stir together the soy sauce, essential oils, and honey; set aside. 

In a wok (or saute pan) over high heat, warm 1/2 Tblsp. of the cooking oil. Add the bell pepper and cook until just soft, 1 to 2 minutes. Transfer to a plate. Warm the remaining oil. Add the shallots and chicken. Cook, stirring frequently, until opaque, 3 to 4 minutes. 

Return the bell pepper to the wok and stir in the soy sauce mixture, the basil (optional) and walnuts. Cook about 1 minute. Serve immediately with steamed rice. Serves 4. 

BRINE & PORK
1/4 cup organic coconut sugar
1/4 cup kosher salt
1 tablespoon ground cumin
2 cups boiling water
12 ice cubes
1 3-pound pork loin, trimmed
STUFFING
2 tablespoons extra-virgin olive oil
1/2 cup Salsa
1 small sweet potato, peeled and finely diced
1 medium apple, finely diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1 drop Black Pepper Essential Oil
1/8 teaspoon chile powder
RUB
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 drops Cilantro Essential Oil
1 drop Black Pepper Essential Oil
1/2 teaspoon chile powder

To prepare brine: Place sugar, salt and cumin in a heatproof bowl. Pour in boiling water and stir to dissolve. Stir in ice cubes until melted.

To butterfly & brine pork: Place pork loin on a cutting board. Holding the knife blade flat so it’s parallel to the board, make a lengthwise cut into the side of the roast 1/3 of the way down from the toop, stopping short of the opposite edge so that the flap remains attached. Rotate the tenderloin 180 degrees. Still holding the knife parallel to the cutting board, make a lengthwise cut into the side opposite the original cut, 1/3 of the way up from the bottom, taking care not to cut all the way through. Open up the two cuts so you have a large rectangle of meat. Cover with plastic wrap and pound to an even thickness of about 1/2 - 3/4 inch. Place in a resealable gallon plastic bag and pour in the brine; turn to coat. Place in a dish and refrigerate for 2 -4 hours.

To prepare stuffing: About 1 hour before you stuff the pork, heat 2 tablespoons oil in a large skillet over medium heat. Add salsa, sweet potato, apple, garlic, cumin, salt, Black Pepper Oil, and chile powder and cook, stirring until the potato is just tender, 12 to 15 minutes. (Add water by the tablespoon to prevent sticking, as needed.) Remove from the heat and let cool for about 15 minutes. Spoon the stuffing mixture over the pork, leaving a 1-inch border all around. Roll up from long side to long side and secure in several spots with kitchen string. 

To rub & roast pork: Line a large baking pan with foil and coat with cooking spray. Remove the pork from the brine and thoroughly pat dry. Combine oil, garlic, Cilantro Oil, Black Pepper oil, and chile powder in a small bowl. Mix thoroughly, then rub the mixture all over the pork. Transfer to the prepared pan seam-side down and let stand at room temperature while the oven preheats, 15 to 20 minutes.

Preheat oven to 375°F.

Roast the stuffed pork until an instant-read thermometer inserted into the meat (not the stuffing) registers 145°F, 45 minutes to 1 hour. Let rest on a cutting board for 15 minutes. Remove the string and slice the pork into thick rounds.

Make Ahead Tip: Butterfly and brine pork (Steps 1-2) up to 4 hours ahead. Stuff the pork (Steps 3-4), cover and refrigerate for up to 1 day. Let sit at room temperature for 30 minutes before roasting.