It’s turkey time! This Thanksgiving, give your family and friends a turkey they will love and remember. Stuffed and basted with fresh herbs and essential oils, this turkey will not only be extremely flavorful and aromatic, but will also be the highlight of your Thanksgiving feast.
WARNING: You will most likely be asked to provide this turkey for all future Thanksgiving dinners after you serve this star. Serve at your own risk.
Ingredients: 1 (13-pound) turkey 1 onion, peeled and quartered
Divide These Ingredients in Half: 2 sprigs rosemary 2 drops dōTERRA rosemary essential oil 3 sprigs fresh thyme 1 drop dōTERRA thyme essential oil 2 cloves garlic, slivered
Cider Baste: 1/4 cup apple cider concentrate 2 drops dōTERRA wild orange essential oil 1 drop dōTERRA lemon essential oil 2 tsp. olive oil 1 toothpick dōTERRA thyme essential oil 1/4 tsp. salt Freshly ground black pepper
Directions: Remove giblets from turkey. Place turkey on a rack and stuff with the onion and half of the rosemary, thyme, and garlic mixture. Loosen the skin from the turkey breast and place the remaining half of the mixture under the skin.
To prepare the baste, stir together the cider concentrate, wild orange essential oil, lemon essential oil, olive oil, thyme, salt, and pepper.
Roast the turkey in a preheated 325-degree oven, basting every 30 minutes with the cider baste until an internal temperature reaches at least 165 degrees in the innermost part of the thigh, the wing, and the thickest part of the breast. (Some diners may want the turkey cooked to a higher temperature.) Carve and enjoy!
This recipe courtesy of www.doterrablog.com
Question for you:
Have you ever used Essential Oils to cook with? If so, please comment and let me know how! I would love to hear from you!
One of the new products released by doTERRA last month at convention, is their new TerraGreens Supplement Mix. We’ve been using it at our house and love how easy it is to make healthy smoothies in the morning before work! The taste is great!
• Provides the body with essential nutrients
• Supports immune health
• Supports digestive health
• Supports weight management
• All natural ingredients
• GMO and gluten free
DIRECTIONS FOR USE
Add one scoop of TerraGreens with 8 oz. of water or your favorite beverage and drink immediately.
Just in time for the cooler fall weather, I’ve got a great pumpkin flavored recipe for you! Not only is this smoothie healthy for you and your family, it will also help boost your immune system which we all need this time of year!
1 cup almond milk (or milk of choice)
1/2 cup pumpkin puree
1/2 cup vanilla yogurt
2 frozen bananas
1 teaspoon vanilla extract
1 teaspoon pumpkin pie seasoning
2-3 drops On Guard Protective Blend
1 cup ice
Combine all ingredients into blender and blend until smooth.
Note: For a garnish, add some whipped cream and pumpkin pie seasoning.
Well, hello there! It's been a while since I posted last. Life got busy, and I was also under the weather a few days, which is never fun! But, I'm feeling better now and I have so much I want to post about. There just never seems to be enough hours in the day 🙂
Today, I want to tell you about what has become our new favorite summer meal! I originally posted about the Best Pizza Evah! last year HERE. We normally just use our oven and a pizza stone to cook the pizza, but earlier this summer I was craving homemade pizza and didn't want to heat the house up, by turning on the oven (we have had a HOT HOT HOT summer here). Soooo, I thought it might be fun to try cooking the pizza on the grill, and I was right! It was fun and super yummy!
1. Gather all of your ingredients. We LOVE tomatoes, fresh mozarella cheese and red onions on our pizza along with pesto (the pizza dough I used was Trader Joe's Garlic and Herb dough).
3. Roll or shape your dough to the desired shape and brush one side with olive oil (I used the Vegetarian Garlic Sauce).
4. Place the dough, olive oil side down on a MED/HIGH grill. Now brush the top side with olive oil.
5. It should only take a few minutes to get some nice grill marks on the dough. Go ahead and flip the dough over (be careful, it's HOT)!
6. Now you are ready to spread on Pesto, or whatever sauce you like on your pizza.
7. Add the rest of your ingredients and close the lid on the grill, to allow the pizza toppings to melt.
8. Take a quick peek and admire all the melty goodness! *NOTE: if the bottom of your pizza is cooking quicker than the cheese is melting, you can slid a pizza stone or baking sheet under the dough. We've had to do this a few times.
9. ENJOY your pizza! Soooo quick and easy! And sooo GOOD! We love to eat this out on the patio with a cold beer or glass of wine!
What is your favorite type of pizza?
Have you ever tried to make pizza on the gill?
I'd love to hear from you! And be sure to share the recipe!
A few weeks ago (in May actually) I had the opportunity to attend the Blend Retreat and it was sooooo much fun! I think I mentioned that at the closing raffle, I had won the entire Smooth Sensations Cream Cheese Spread line from The Laughing Cow :
I'm not gonna I was pretty stoked! Within days, this arrived at my house:
All the flavors are great, but so far my faves are the Garden Vegetable and the Cinnamon Cream! Sooo good! Love them on toast! But, there are so many other ways you can use them! Here are some links to some great recipes, using The Laughing Cow products:
I had a large zucchini left over from my Bountiful Basket a few weeks ago, that needed to be dealt with. I thought making zucchini bread might be the perfect way to use it. I searched the internet for a low fat recipe and came up with this ONE. I actually had all the ingredients on hand, which NEVER happens!
The only change I made was to double the amount of yogurt I used, as the dough seemed a little dry. It came out perfectl! So good and really moist! I especially loved the hint of lemon from the zest! Delish!
Question for you: Have you every made Zucchini Bread? Do you have a fave bread recipe? Feel free to share in the comments!
As usual, my weekend begins the moment I am done with work at 4:30 pm on Friday! Right after work, I hit up GPP for THIS Leg Shredder workout.
My legs were officially shredded.
I took my first official ice bath when I got home. It was much needed!
I woke up Saturday morning, feeling a little under the weather. Second weekend in a row. Carl thinks it is a combination of too many workouts and lack of sleep during the week.
Definitely a possibility.
We had plans to get together with our tailgating group Saturday night, to go over the fall schedule of football games, plan fun tailgating themes and stuff like. Really, it was just an excuse to get together!
I volunteered to make a pasta salad and bring an appetizer. The appetizer I chose, was this one:
One of the items on my 2012 Summer Bucket List was to perfect the art of making iced coffee. My friend Christina has a great recipe for making iced coffee, which I really want to try. But, in the meantime, I decied to just go easy-peasy and do the following:
Brew a pot of coffee (sorry for blurry, crappy cell phone pics)
Place the pot of coffe directly in the fridge to chill
Poor over ice, add your favorite flavored creamer, and stir.
How easy is that? LOL!
I still need to try Christina's recipe, but until I do….this has been working wonderfully!
On Monday night, I grilled chicken that had been marinating in Trader Joe's Teriyaki Sauce, and it was so delish, that I saved some to take to work in my lunch the next day. This salad came together really quickly, and I basically just threw in items I already had in the fridge.
Chopped Sweet Peppers (Red, Yellow and Orange)
Sugar Snap Peas
Hard Boiled Egg
I topped the salad with a little Balsamic Vinegar
It was soooo delicious and filling! I will be making this salad again for sure!