The sky really is the limit when it comes to the variety of uses you can use your essential oils for… Here are some some ideas for Essential Spring Recipes that’s can be made in 30min or less.

Basil Spinach Pesto

Total Time: 20 minutes

Ingredients

  • 6 cups spinach leaves, washed throughly
  • 1/2 cup walnuts
  • 2 cloves of garlic, peeled
  • 1 tablespoon sea salt
  • 1/8 teaspoon black pepper
  • 1/4 cup Parmesan cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 drop Basil essential oil
  • 2 drops Lemon essential oil

Directions

  1. Combine all ingredients in a food processor
  2. Mix until combined. Scrape sides to get all the spinach leaves, if needed.
  3. Store in an air tight glass jar

*submitted by Amy Koran, Tennessee… collected from the doTerra Living magazine*

Quinoa Salad

Total Time: 30 minuets

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 medium tomatoes, seeded and cut into chunks
  • 1 red onion, diced
  • 3 tablespoons olive oil
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1-2 drops Lime essential oil
  • 2 tablespoons lime juice
  • 1 drop Cilantro essential oil, or to taste
  • 1 jalapeño pepper, seeded and finely chopped
  • 5 ounces quest fresco or fresh mozzarella
  • Salt and pepper to taste

* for extra protein you can add 1 cup of cooked chicken 

Directions

  1. Cook the quinoa in salt water
  2. While the quinoa is cooking, dice tomatoes, peppers, and red onion
  3. Mix the black beans, tomatoes, red onions, cheese, jalapeño, essential oils, lime juice, salt, pepper, and olive oil in a large bowl.
  4. When the quinoa has cooled, mix into the bean mixture

Tip: Mix in a little bit  of balsamic vinegar for extra flavour.

 

Tomatoes Stuffed with Chicken Salad 

Total Time: 20 minutes

Ingredients

  • 6 large tomatoes
  • 2 cups cooked and cubes chicken
  • 1/2 minced red bell pepper
  • 1 celery rib, chopped
  • 1 1/2 tablespoons minced red onion
  • 1/3 cucumber chopped
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 drop Lemon essential oil
  • 1 drop Cilantro essential oil
  • 1 tablespoon chopped fresh Italian parsley
  • 1 tablespoon Dijon mustard
  • 2 tablespoons of mayo or yogurt ranch dressing

Directions

  1. cut 1/2 inch off top of each tomato. Scoop out pulp. Turn tomatoes upside down on paper towels to drain.
  2. In medium bowl, combine chicken, bell pepper, onion, celery, and cucumber.
  3. In small bowl, whisk together olive oil, essential oils, parsley, mustard and ranch. Pour over chicken, tossing gently to coat.
  4. Lime tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly into tomatoes. Refrigerate or serve immediately.

 

Spring Gnochi

Total Time: 20 minutes

Ingredients

  • 2 (10-ounce) bags potato gnocchi
  • 2 tablespoons coconut or olive oil
  • 1 bell pepper, sliced in strips
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 small zucchini, sliced
  • 3 cups of raw spinach
  • 8 ounces grape tomatoes, halved
  • 1 drop Basil essential oil
  • 1 drop Lemon essential oil
  • 2 teaspoons fresh lemon juice
  • 1/2 cup Parmesan cheese
  • 1 teaspoon fresh chopped rosemary leaves
  • Salt and pepper taste

Directions

  1. heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until golden brown. Transfer to a vowel and set aside
  2. Add a remaining 1 teaspoon oil, onion, zucchini, and bell pepper to the pan and sauté, stirring, over medium heat.
  3. Stir in garlic and water. Cover and cook until the vegetables are soft.
  4. Add spinach and cook, stirring, lemon juice, essential oils, and fresh herbs.
  5. Stir in tomatoes, salt, pepper, lemon juice, essential oils, and fresh herbs.
  6. Stir in gnocchi and sprinkle with Parmesan cheese.
  7. Cover and cook until cheese is melted.

* recipes came from the doTerra Living magazine, this magazine is available for order on the doTerra website.