Wednesday, June 29, 2016

Sweet Citrus & Ginger Grilled Salmon

One of the best sources of protein is fish. Most fish is low in fat, and the exceptions usually have a good form of fat: omega-3 fatty acids. Omega-3s, which are found in salmon, herring, and other fatty fish, may help protect against heart disease and other chronic conditions.

1-1⁄2 lb. salmon fille(skin intact)
2 Tbsp. honey
2 Tbsp. olive oil 
2 Tbsp. ground ginger
1⁄3 cup orange juice or one drop of DōTERRA Wild Orange with 1/3 alkaline water (in the store)
1 Tbsp. DōTERRA lime oil (in the store) 
  1. For marinade, whisk together honey, olive oil, ginger, orange or wild orange and lime oil and Bragg’s Liquid Aminos.
  2. Arrange salmon fillets in a glass baking dish and pour marinade over fish. Cover and let marinate in refrigerator for 30 minutes.
  3. Lightly oil grill and preheat. (Note: Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid! Aim for medium heat – if your grill lid has a thermometer built into the lid, it should read about 350 degrees F.)
  4. Transfer salmon to a platter. Reserve marinade.
  5. Place marinade in a small saucepan and bring to a boil. Once it reaches a boil, cook for one minute. (Note: This will kill off any bacteria and make it safe to baste the salmon while it’s cooking.)
  6. Place the salmon, skin side down, on grill.
  7. Cook for approximately 15 to 20 minutes, depending on the thickness of the salmon, basting every 5 minutes. (Note: To check for doneness, test the flesh with a fork. When done, it will begin to flake. If you cut into the salmon, meat should be opaque.)
  8. Transfer fish to a platter and serve immediately.

How to ordre doTERRA Essential oils:

7/2/15 doTERRA oils blog

Thursday, June 23, 2016

Tomato Basil Chicken (cooking with essential oils)

4 chicken breasts
8 plum tomatoes, roughly chopped
3 cloves garlic
3/4 cup balsamic vinegar
2-3 tablespoons Extra Virgin Olive Oil
1 drop doTERRA Black Pepper eo / loads of ground pepper
2 drops doTERRA Basil eo / or 1 large handful or basil

Mix olive oil and doTERRA Black Pepper, and put 1/3 aside. Drizzle  the rest over each chicken.  Grill over medium-high heat on the outdoor grill or on your indoor grill pan 5-6 minutes each side.  Remove to serving platter.

In the bowl of your food processor, toss in tomatoes, garlic, basil eo, vinegar, and olive oil & doTERRA Black Pepper mix.  Pulse until your get a nice salsa consistency.  Taste and see if you need a pinch more salt and pepper.  Spoon over chicken.

That's it!  Super simple and delicious.  I forget there is a grilled chicken under all of that tomato goodness. 

Interested in additional benefits from olive oil: 

How to order doTERRA Essential oils:

Heart healthy benefits of Tomatoes:

Wednesday, June 22, 2016

Belly Slimming Smoothies

Chocolate Dipped Strawberry Smoothie
1.5 cups of coconut milk (or almond milk).
6-7 frozen strawberries (can use fresh, just add in ice cubes)
1/2 frozen banana
1.5 TB cocoa powder
Add a couple drops of liquid stevia. I used my chocolate raspberry stevia and it enhanced the chocolatiness!!
Optional add ins: free-range egg yolks, coconut oil, and ice cubes if you use fresh strawberries
Throw everything in a blender, except ice cubes, and blend till smooth. Take a peak and add in ice cubes to get it to the thickness you desire.

Good Morning
1 handful spinach
1 handful kale
1 big spoonful of peanut butter
1 banana
1 handful of ice cubes
½ cup coffee
Optional a chocolate or chocolate peanut butter protein powder goes well with this if your coffee is cold.
Throw everything in a blender, except ice cubes, and blend till smooth. Take a peak and add in ice cubes to get it to the thickness you desire.

Triple Berry Banana Yogurt Smoothie
8 ounces frozen mixed berries
2 small bananas, cut into 2-inch pieces and frozen
6 ounces vanilla yogurt, preferably whole milk
1 cup whole milk
1 to 2 tablespoons honey
Add the berries, bananas, yogurt, milk and honey to a blender and puree until smooth. Pour into glasses and serve immediately.

Recipe courtesy of Dave Lieberman

Wednesday, June 1, 2016

Quinoa Stuffed Tomatoes

2 vine-ripened tomatoes
1/2 cup quinoa
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

Cook quinoa as the box says (so for ½ cup quinoa you will boil 1 cup water).
Preheat oven to 400 degrees F.
Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes.
In a medium bowl, mix together quinoa, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil.

Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.