Delicious Oil Infused Recipes

If you’re anything like me, you’ve got a bunch of essential oils and are always looking for ways to use them. Since I decided to make a bunch of DIY essential oil recipes to share with family and friends, I thought I would share them on my website for everyone to enjoy.

Orange Creamsicle Cookies

Serves: 2 dozen

Ingredients

• 2 ½ cups all purpose flour (for a healthy alternative use Einkorn flour)
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) butter, softened
• ½ cup sugar
• ½ cup firmly packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 15-20 drops of Orange Vitality Essential Oil
• 2 tablespoons orange zest (generally 2 oranges)
• 2 cups white chocolate chips

Instructions

1. Preheat oven to 375 degrees
2. In a small bowl: combine flour, baking soda, and salt; set aside
3. In a large bowl: cream butter and sugars until light and creamy. Beat in egg, vanilla, and Vitality Orange E.O. until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.
4. Drop rounded teaspoonfuls onto parchment lines cookie sheets. Do not flatten cookies; it will make them dry. Bake 8-10 minutes or until golden brown around the edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

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This is the first actual recipe I tried using essential oils. I 100% found this baby on Pinterest and now make them for every Essential Oils 101 class I teach.

Here ya go!

Coconut Flour Peppermint Brownies

Ingredients:

3 Tablespoons Coconut Flour

1/4 cup dark chocolate cocoa powder

1/4 cup of maple syrup or honey (or 1/2 and 1/2 of both)

5 Tablespoons melted butter

1 egg

2 drops Young Living Peppermint Essential Oil (if doubling stick to 3 drops)

Instructions:

It’s really easy. Preheat oven to 300 degrees. Put all of the ingredients in a bowl and stir to incorporate everything. Pour in a small pan (I used a glass bread pan). Cook for 30 minutes. Let cool in pan for as long as you can, ideally like 30 mins…otherwise it kinda falls apart. If you want to double the recipe, use an 8×8 pan. Triple it for a bigger pan. They are pretty rich and dense so a little goes a long way.

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Prep Time: 15 minutes

Ingredients

• 6 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• ½ teaspoon salt
• 3 garlic cloves, minced
• 3 carrots, diced
• 1 onion, diced
• 2 apples, diced
• 3 tablespoons water
• 1 cup vegetable broth
• 1 cup light coconut milk
• 1 drop Black Pepper Vitality™ essential oil
• 1 drop Cinnamon Bark Vitality™ essential oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Additional salt to taste
• Green onions, chopped (for garnish)

Instructions

1. Preheat oven to 350°F.
2. Toss squash in olive oil and salt and bake on a cookie sheet for 30–35 minutes.
3. While squash is cooking, heat olive oil in a large sauté pan.
4. Add garlic and cook for 30 seconds.
5. Add carrots and 3 tablespoons water or vegetable broth to pan.
6. Cover and cook for 10 minutes.
7. Add onion and apples.
8. Cook 15–20 minutes or until all veggies/fruit are soft.
9. Add veggies/fruit to the blender and blend until well combined.
10. Transfer to a large pot.
11. Stir in vegetable broth and coconut milk, reserving 2 tablespoons of the milk.
12. Stir in Cinnamon Bark Vitality™, Black Pepper Vitality™, garlic powder, and onion powder.
13. Add salt and pepper to taste.
14. Stir thoroughly.
15. Reheat gently, serve in bowls, and garnish with reserved coconut milk and green onions.
16. Best paired with a cozy blanket and your favorite book.

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Grilled Zucchini with Rosemary Orange Salt Recipe

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

Ingredients

• 1 teaspoon sea salt
• 1 tablespoon fresh rosemary leaves
• 1 2-inch strip of orange peel, cut into thin matchsticks
• 2 drops Rosemary Vitality™ essential oil
• 4 drops Orange Vitality™ essential oil

• 1 tablespoon fresh squeezed orange juice
• 1 teaspoon extra virgin olive oil
• ½ teaspoon raw honey
• Pinch of freshly ground black pepper

• 6 medium zucchini, halved lengthwise and again into quarters
• 2 teaspoons extra virgin olive oil
• ¼ cup pitted Kalamata olives, chopped

Instructions

1. Make the rosemary orange salt: Combine the salt, rosemary leaves, and orange peel and grind with a mortar and pestle. Work the zest and rosemary into the salt until well combined and add the Rosemary Vitality™ and Orange Vitality™ essential oils. Set aside.
2. Make the dressing: Combine the orange juice, olive oil, honey, and pepper in a small bowl and whisk until combined. Set aside.
3. Make the zucchini: Preheat grill to a medium heat. Toss cut zucchini with olive oil. Place zucchini on grill and cook until charred on both sides and tender, (about 2 to 3 minutes each side). Transfer zucchini to platter and toss with reserved dressing. Sprinkle with chopped olives and a few generous pinches of the rosemary orange salt. Serve warm or at room temperature.

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Gluten-Free Yogurt Waffles Recipe

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Ingredients

• 1 ½ cups Gary’s True Grit™ Gluten-Free Pancake and Waffle Mix
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 2 tablespoons coconut sugar
• 8 ounces plain whole milk yogurt (preferably with a loose consistency)
• 2 large eggs
• ¼ cup melted coconut oil (plus more for waffle iron)
• 1 teaspoon vanilla extract

• 1 ½ cups frozen wild blueberries
• ⅓ cup unfiltered honey
• 3 tablespoons fresh lemon juice
• 1 drop Lavender Vitality essential oil
• 3 drops Lemon Vitality essential oil

Instructions

1. In a large bowl, whisk together flour, baking powder, salt, and coconut sugar. In another bowl, whisk together yogurt, eggs, melted coconut oil, and vanilla extract until smooth. Stir egg mixture into flour mixture and mix well to combine. Let batter sit 10–15 minutes for the flour to fully hydrate. While waiting, make the syrup.
2. Combine the blueberries, honey, and lemon juice in a small saucepan and bring to a boil. Reduce heat and simmer for 5–10 minutes or until the mixture is syrupy. Set aside to cool slightly; then add Lavender and Lemon Vitality essential oils, stirring well to combine.
3. Heat waffle iron at medium heat and brush with melted coconut oil. Pour ¼ of the batter onto iron and close. Cook until waffle is golden brown and crisp, about 4 minutes. Transfer to a wire rack set on a baking sheet in a low-temperature oven to keep warm; repeat with remaining batter.
4. Serve immediately topped with the Lemon-Lavender Blueberry Syrup.

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