easy recipe

  • Hot Apple Cider with Essential Oils

    This time of the year with the cool crispness in the air, I find myself yearning for Hot Apple Cider. Not only does it taste wonderful to me, I also love the aroma that fills my home. 

    Over the years I have tried many combinations of spices all tied up in my little cheesecloth bundle, but this year, well I decided to just use essential oils. After all, I have had such great results when using them in recipes so why shouldn’t this be any different. OH MY! Yes it was different – the BEST Apple Cider I have ever made!!! Or mix I have ever bought!!!

    Why didn’t I try this before? I don’t know, but I’ll never go back to the little spice bundles. Try this recipe for yourself and see if you don’t agree. Leave me a comment on what you think.

    Hot Apple Cider with Essential Oils

    • 16 cups (1 gallon) good quality apple cider     

    • 20 drops wild orange essential oil  Purchase Here 

    • 16 drops clove essential oil  Purchase Here

    • 12 drops cinnamon or cassia essential oil  Purchase Here

    Pour apple cider into a pan and place on medium heat until warm. Add essential oils and stir well. If not serving immediately, place in a crockpot to stay warm. Store leftover cider in the fridge.
    Yield–16 cups


    Note: Do you want the great smell of mulled cider wafting throughout your home but don’t want to make a batch? no worries. Just use this awesome Cider Diffuser Blend Recipe in your favorite diffuser and enjoy this great smell of Christmas anytime

    Cider Diffuser Blend

    3 drops Wild Orange Purchase Here  

    2 drops Cinnamon or Cassia Purchase Here

    2 drops Ginger Purchase Here

    October 30, 2017 • Essential Oils, Recipes • Views: 124

  • Zucchini Stuffed with Turkey Sausage

    I love growing Zucchini because it is so easy to grow. If you have ever tried it, you probably also found that once it gets going it can get out of hand. You may have even found yourself with a few giant sized zucchinis. The green ones tend to loose some of their flavor but are still good for breads, cookies and cakes. This year I tried the Yellow Zucchini and found they retain their flavor even when large which makes them a better choice for stuffing! After a recent harvest I found myself with a 16 inch yellow zucchini so I decided to try it with my Turkey Sausage stuffing mixture. It was fabulous!!!

    Zucchini Stuffed with Turkey Sausage

    Makes about 6 Servings


    • 1 large zucchini (about 12 inches, yellow zucchini tastes better)
    • 1 lb. Turkey Sausage
    • ½ c chopped onion
    • ½ T minced garlic
    • ½ c chopped celery
    • ¼ c chopped bell pepper
    • ½ c fresh pureed tomatoes
    • 1 egg
    • 1 c cooked brown rice
    • 1 tsp sea salt
    • 2/3 c Fresh grated Parmesan Cheese


    • Preheat oven to 350 degrees
    • Cut zucchini in half lengthwise
    • Clean out seeds and puncture pulp with a fork several times
    • Combine remaining ingredients except cheese
    • Fill each half with mixture, mounding towards edges
    • Place zucchini in a large pan with about one inch of water in bottom of pan 063
    • Bake about 45 minutes until tender
    • Sprinkle with cheese
    • 068Broil for about 5 minutes until cheese melts and turns golden
    • Remove and let cool a few minutes.
    • Slice and serve



    • Freeze well
    • Add a drop of Oregano essential oil to mixture for added boost of flavor and health benefits.


    It is always nice having leftovers so I can have something quick for those days I’m just too busy to prepare a healthy meal. I sliced up the remained and put some in the refrigerator and some in the freezer. We warmed up and ate the refrigerator pieces about five days later and it tasted just as good as the day I made them. We haven’t had the freezer pieces as yet so I’ll have to get back to you. I am curious to see how well they hold their shape as well as texture and taste.

    Well the frozen pieces baked up very well and kept all the flavor of the original unfrozen pieces! They were softer so can easily fall apart on you if you aren’t gentle in getting them out of the pan.

    September 12, 2016 • Essential Oils, Recipes • Views: 572

  • Raw Black Bean Dip

    Don’t let this long list of ingredients scare you off. Getting everything out of the cupboard is really the hardest part of this Black Bean Dip recipe! If you are into eating more raw, then use dry beans which you soak, sprout ( to get the most nutrition) and simmer at 100 degrees for several hours. If it goes above 118 degrees then you will have lost a bulk of the nutrition.

    Black Bean Dip

    Yield: About 5 cups


    • 2 (15 oz) cans black beans, rinsed and drained or black beans sprouts1 1/2 cups of dry beans soaked, sprouted & simmered at 100 degrees for 2 hours  
    • 7 ozs of pkg soft Tofu
    • 1/2 cup chopped yellow onion
    • 2 tsp. dry cilantro
    • 2 drops Cilantro essential oil Buy HERE
    • 2 drops Basil essential oil Buy HERE
    • 2 drops Lime essential oil Buy HERE  Get Essential Oils at Wholesale
    • 1 clove garlic, minced
    • 1 4oz. can diced green chilis
    • 2 tablespoons fresh lime juice
    • 1/4 tsp ground cumin
    • 1/4 tsp chili powder
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper


    • Put the black beans, tofu, essential oils, onion, cilantro, garlic, chili peppers, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender, blending until smooth.
    • Refrigerate for at least a couple hours to let flavors blend
    • Serve with tortilla chips, veggies, or crackers for an easy appetizer or healthy snack.
    • It also makes a great spread for a wrap

    Per ½ cup Serving: Calories-104, Fat-1g, Chol.- 0g, Sod-135mg, Carbs-17g, Fiber-6g, Sugar -1g, Protein-7g 

    black bean dip

    I love having this dip on hand for snacking, but I have been know to have it with a plate of veggies for dinner! Enjoy!


    April 21, 2016 • Essential Oils, Recipes • Views: 659

  • Florentine Squares

    I wanted to share with you a recipe that helps me reduce the stress level of every Holiday Season! It is my ‘Go-To Dish’ to bring to gatherings and one that we have at home often as well. I have had it for decades (if that doesn’t tell you how popular it is, I don’t know what would.) and I like that I can make it ahead. It freezes well and can be used as an appetizer or for breakfast, lunch or dinner! It is great hot or cold and it is also pretty simple to make so don’t let the long list of ingredients scare you off..
    8 meal servings or 36 appetizers
    • 1/3 cup grated Parmesan or Romano cheesegrapeseed_glam_flavors
    • ½ cup chopped green onion including tops
    • 3 T grapeseed oil (why I use it HERE)
    • 4 eggs
    • 1 cup milk (I use fat free)
    • 2 -10ounce packages frozen spinach thawed & squeezed out
    • ½ tsp sea salt
    • ¼ ground nutmeg
    • 1/8 tsp ground black pepperswiss cheese
    • ½ whole wheat dry bread crumbs
    • 1 c grated Swiss cheese
    • Preheat oven to 350 degrees
    • Grease 7.5 X 11.75 inch baking dish
    • Sprinkle it with 3 T grated cheese & set aside
    • Sauté onion in oil until tender but not browned
    • In large bowl combine milk & eggs beating well
    • Add spinach, onion, spices, bread crumbs & cheeses blending well
    • Spread into baking dish and bake 35-45 minutes, until just barely firm
    • Remove & cool to room temperature
    • Cut into 8 meal pieces or 36 appetizers
    For variation: BEFORE cutting, sprinkle with ¾ cup Swiss cheese & broil until melted
    Per Meal serving: 231 Calories, 13g Fat, 109mg Chol, 498mg Sod, 15.5g Carb, 3g Fiber, 4g Sugar, 14g Protein
    Per Appetizer: 51 Calories, 3g Fat, 24mg Chol, 110mg Sod, 3g Carb, .6g Fiber, .8g Sugar, 3g Protein
    florentine squares
    What is your “Go-To Dish”?
    I would love to try it out!

    November 21, 2015 • Recipes, Wildtree • Views: 727

  • Red, White & Blue Potato Salad

    July 4th is just around the corner and maybe you are looking for something different to bring to the get-together.  So, I thought this was a good time to share my Red, White & Blue Potato Salad. I love this recipe because it is not only tasty, it’s easy, keeps well for several days and looks festive too! Enjoy!


    Red, White & Blue Potato Salad

    Serves 6


    • 2 pound of assortment of red, white & blue potatoes
    • 2 Tablespoons extra virgin olive oil
    • 2 Tablespoons Dijon mustard
    • 2 Tablespoons Red Wine vinegar
    • 2 Tablespoons fresh lemon juice
    • 2 Tablespoons plain fat-free Greek yogurt
    • ¼ teaspoon salt (optional)
    • ¼ teaspoon freshly ground black pepper
    • 2 Tablespoons chopped chives
    • 2 Tablespoons chopped Italian flat-leap parsley

    Directions: Red white & blue potato salad

    • Halve potatoes, quarter any large ones
    • Place potatoes in medium pan with water to cover. Bring to boil then reduce heat to simmer and cook about 15 minutes or until tender (but not soft)
    • Drain potatoes and allow to cool, about 30 minutes
    • In medium bowl, whisk together oil, mustard, vinegar, juice, yogurt, salt & pepper until combined.
    • When potatoes are cooled, toss with dressing, cover & refrigerate for at least 30 minutes. (Can be overnight)
    • Sprinkle the salad with chives and parsley, toss and serve.

    Per serving: 162 calories, 4g total fat, 173mg sodium, 27g carbs, 3.5g fiber, 3.5g protein

    June 22, 2015 • Recipes • Views: 1489