Coconut Milk Chicken Soup

On Saturday my neighbor hosted a Essential Oil Make-n-Take Class for me.  It was so much fun and we made three DIY recipes using essential oils.  But if I am honest this soup here STOLE the show.  Literally.  My host made this soup to serve the guests and along with a Sangria all of us went back for seconds and maybe thirds…. We were still talking about the soup while we were making our homemade Thieves Cleaning Wipes, Room Spray and Foaming Hand Soap!

The soup was essential oil infused using Basil, Lemongrass and Ginger essential oils from Young Living’s Vitality Line.  Young Living’s Vitality line of essential oils are specifically labeled for dietary use! Go here to see the entire line up and details. Below is the soup recipe. Try it for yourself and I dare you to not go for seconds!!

Coconut Milk Chicken Soup

• 4 Cups Chicken Broth (she made her own using a chicken thigh but I am sure the packaged kind would work too)
• 1-2 Large Yellow Onions, sliced
• 3-4 Large Carrot, diced
• 3-4 Celery Stalks, diced
• 2 Potatoes, diced
• 1 Whole Cooked Chicken Breast, diced or shredded
• 1 Carton (not can. Carton is creamier) 15 oz. Coconut Milk. You may double this amount if you want richer broth
• 1-2 Tbsp. Asian Fish Sauce
• 1-2 Tbsp. Fresh Lemon Juice
• 1 Small Zucchini, halved and sliced
• 1/2 – 1 tsp. Salt (optional)
• 1-2 drops Young Living Basil Vitality Essential Oil
• 1-2 drops Young Living Lemongrass Vitality Essential Oil
• 1 drop Young Living Ginger Vitality Essential Oil

In a large soup pot, simmer chicken broth.  Add onions, carrots, celery and potato; simmer 2 minutes.  Add chicken and simmer an additional 5 minutes. Add coconut milk, fish sauce, lemon juice, zucchini and salt.  Simmer another 5 minutes.  Take off heat and add essential oils.  Makes 6 servings.

You can purchase Young Living Essential Oils here. To get the cheapest pricing become a member and get this awesome Essential Oil starter kit for a reduced price! You get a diffuser plus 11 bottles of oils for $160. Some of these bottles are from the Vitality line so you can get to cooking with them right away!  It is a lifetime membership so no monthly minimums, etc.  Just do it already! I have been a member almost two years now and I love it more everyday.  So many ways to support your health and wellness! The kit comes with the following essential oils:

• Peppermint Vitality
• Lemon Vitality
• Copaiba Vitality
• Thieves Vitality
• DiGize Vitality
• R.C. Blend
• Frankincense
• Purification Blend
• Lavender
• Panaway Blend
• Stress Away Blend

PLUS a diffuser of your choice! All these oils can be used for everyday needs. And the diffuser makes it SO easy to incorporate the oils into your life. I use mine daily and I even keep a diffuser at my desk at work.  Needless to say my co-workers love to drop by and say hello! lol. Just get yours already!

 

 

5 Diffuser Blend Recipes Using Your Premium Starter Kit Oils

 

Diffusing essential oils is one of my favorite ways to use them in our home every day. I reach for different oils depending on what’s going on in our lives. We diffuse in our kitchen to get rid of strong food odors. We diffuse at night to relax before bed. Our whole family loves trying new essential oils and finding combinations that make us feel wonderful and make our home smell amazing!

I hope these 5 starter kit diffuser recipes will inspire you to try your own combinations.

Lemon and Peppermint

This combination of is perfect for an afternoon pick-me-up. The bright fragrance is uplifting and energizing. I love this to give me a boost to get through those long hours after school and before dinner.

Lavender and Copaiba

I love this recipe for easing tension. If I’m a little stressed from the hustle and bustle of the day I diffuse floral Lavender and earthy Copaiba to give me some peace and dissolve all my cares away.

Frankincense and Lemon

Diffusing these two oils creates such an atmosphere of quiet reflections. The woodsy, warm, fresh aroma is an excellent choice for times of prayer, quiet, or meditation.

Purification and Lemon

Sometimes things just stink. That’s the way it is in my house anyway. When we need to eliminate odors and freshen the air we diffuse this combination. It has definitely helped us many times after a big gathering of teenage athletes or a dinner gone way wrong.

Stress Away and Lavender

For soothing and relaxing, my family’s #1 choice is this combination of Stress Away and Lavender. The vanilla and cedarwood in the Stress Away blend along with the classic, herbal peacefulness of Lavender are perfect for bedtime. Diffusing this before bed is a great way to wind down after a long day.

Get started diffusing essential oils today right from your Premium Starter Kit!

Gluten Free Apple Dutch Baby (Apple Puffed Pancake)

The other weekend we hosted some family in our home.  Brian loves to cook for guests and he wanted to make a breakfast dish that could feed a group yet be a cinch to cook.  Oh, and it had to be gluten free.  This should be easy…not.  But it was! Enter the Apple Dutch Baby.  This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

Spiced Apple Ingredients:

• 1 Apple, cored, peeled, and sliced
• 2 Tablespoons butter
• 1 Tablespoon brown sugar
• ½ teaspoon cinnamon

Directions:

1. In a skillet, melt butter over medium heat. Add apples and cook for 4-5 minutes.
2. Add brown sugar and cinnamon and cook for an additional 1-2 minutes.
3. Remove from heat

Pancake Ingredients:

• ¾ cup of flour (Gluten Free Bob’s Red Mill, Einkorn Flour, or Cup4Cup)
• ¾ cup of milk (room temperature)
• 3 eggs
• 3 tablespoons of butter
• 1 tablespoon of sugar
• 2 teaspoons vanilla
• ½-1 teaspoon of almond extract
• ¼ teaspoon of salt

Cooking Directions:

1. Preheat oven to 400F with skillet in oven. Stainless steel or cast iron skillets work well for this recipe.
2. Add milk, eggs, sugar, vanilla, almond extract, salt, and flour to blender.
3. Blend on medium-high speed until the batter is a uniform consistency and foamy.
4. Add butter to skillet and place back in oven until melted.
5. Swirl butter to coat skillet.
6. Pour butter in batter and blend until incorporated.
7. Pour batter into skillet. Arrange apple slices on top of batter.
8. Bake 20-25 minutes until pancake is puffed and lightly browned.
9. Remove from pan, dust with confectioners’ sugar or whipped cream if desired. Slice and serve pancakes.

 

Gluten Free Banana Cream Pie Cupcakes

My son turned 2 years old last week. Everyone warns you the time goes fast and they are right.  I was looking at his baby pictures this past weekend and just couldn’t believe how much he has grown! Where did my baby go!?

Mom, I just want to touch the fire.  Please? Why are you blowing the fire out? I wanted to touch it! This was my son during the “birthday song”.

 

So this past weekend we threw a birthday party for him to celebrate. We made TWO cupcake recipes. Banana Cream Pie and Black Forest Cupcakes.  Here is the recipe for Gluten Free Banana Cream Pie.  Yummy and decadent, yet surprisingly easy since we used a boxed cake mix! (Betty Crocker to the rescue.  Awesome gluten free mixes). We finished this with homemade whipped cream frosting and chocolate “B” letters.

They turned out delicious! Try it and see for yourself!

Banana Cream Pie Gluten Free Cupcakes

Ingredients 

Cake:

• 1 – 15oz box of Betty Crocker Gluten Free Yellow Cake Mix
• 2/3 cup sour cream
• ¼ cup water
• 1 stick of butter (1/2 cup) softened
• 2 teaspoons of gluten-free vanilla extract
• 3 eggs
• 2 small bananas  (3/4 cup diced or smashed)

Pudding:

• 1 cup milk
• ¼ cup sugar
• 2 Tbsp cornstarch
• ½ tsp vanilla extract
• 1 ½ Tbsp butter

Frosting:

• 3 cups heavy whipping cream
• 1 packet (0.25 oz) plain gelatin
• 3 Tbsp cold water
• ¼-3/4 cup of powdered sugar – to taste
• ¼ -1 tsp of almond extract – to taste
• 1 tsp of vanilla extract

 

Directions

1. Preheat oven to 350F.
2. Prepare muffin baking pan with liners.
3. Cream butter until smooth with electric mixer.
4. Add eggs one at a time and mix.
5. Add vanilla extract, bananas, sour cream, and water.  Mix to combine.
6. Add Gluten Free Cake Mix to the wet batter and blend with electric mixer until combined.
7. Pour batter into liners (about ¾ full)
8. Bake for 20-25 minutes or until an inserted toothpick comes out clean
9. Remove from oven and cool on a wire rack

Pudding:

1. In a small saucepan, heat milk.
2. Add sugar and cornstarch whisking vigorously until combined and smooth.
3. Continue to whisk until mixture becomes thick.
4. Add butter and vanilla extract and mix to combine.
5. Allow to cool.

Frosting:

1. Place water in small pot and sprinkle with gelatin. Allow to sit for 5-10 minutes.  Whisk the gelatin and water in the pot and heat on low whisking until the gelatin is dissolved.  Remove from heat.
2. In a mixer fitted with a whisk attachment, whisk the whipping cream on medium high speed until in starts to thicken.
3. Add powdered sugar, vanilla, and almond extract.  Whisk and taste.  Some people like their frostings sweet and others less sweet.  I provided a rough range for the powdered sugar and almond to allow you to tweak the recipe to your liking.
4. Continue to whisk at medium high speed until the cream begins to get fluffy.
5. Slowly add gelatin while whisking until incorporated.

Preparation:

1. Cut a small hole out of the middle of the cupcake.  Save the top of the cut out.
2. Spoon about 1 Tbsp of filling into each cupcake and replace top.
3. Finish with frosting.

Notes:

• Ripe bananas provide much better flavor.
• The gelatin allows the cupcake frosting to set up and stiffen.  This is a great trick for keeping your whipped cream frostings looking perfect.
• Refrigerating the cupcakes will allow the frosting to slightly stiffen and allow the frosting to look and behave a little like a buttercream frosting.