#2,657: Instant Pot Iced Tea

I have a whole lot of green tea bags in my pantry and I have got to start using them up.  I love unsweetened iced tea (okay maybe that's not true because I usually add some stevia into it too), so I figured there had to be a way to make some ice tea in my Instant Pot.  I was right...thank you Pinterest!  

The original recipe I found had basil in it too, but I wasn't in the mood for basil, even though I have a ton of it in my garden.  Oh, maybe I should try adding the chocolate mint next time.  Does chocolate mint and green tea go together?!  

This is a really mild tea...but I love that about it.  Sometimes ice tea is so bitter and strong, but this is not bitter and it is not too strong.  I also didn't have any lemons or limes on hand, but I did have my Young Living Vitality Essential oil, so I added 10 drops of each to the slightly cooled liquid, along with 2 tbsp of swerve sugar substitute.  DELISH!  

I've made this so many times now, I just keep trying different types of tea that are in my pantry (I have quite a few).  Today I made it with 5 bags of green tea and 5 bags of Detox tea from Oola!  LOVE!  This is such a versatile recipe so use whatever tea bags you have on hand!  

1 gallon water (16 cups)

1/4 c honey

10 bags of green tea

pinch of baking soda 

Lemon slices (I omitted, see my note above)

Lime slices (I omitted, see my note above)

Basil leaves (I omitted)

Remove the tags from the tea bags, tie all the strings together to make it easier to remove the tea bags later.

Add the water to the Instant Pot and turn on the saute function so it starts to warm up the water. Mix in the honey and baking soda until it is dissolved.  Once dissolved, hit cancel.  Place the lid on the Instant Pot and make sure the valve is in the sealed position.  Switch the setting to pressure cook on high and set the timer to 4 minutes.  

When done release the pressure using a controlled quick release. Let tea cool to room temperature then pour into a pitcher to store in the refrigerator.  I let mine cool for about 30 minutes, then I added the vitality essential oils and the poured into a glass pitcher.  I drank a glass immediately served over ice (yum!), and then put the rest of the pitcher into the fridge to get cold overnight.  

If desired, you can serve this poured over ice with lemon slices, lime slices, and basil leaves. If you like a sweeter tea, you can add more honey to your glass.

#2,637: Quinoa Salad with Lemon Dressing

I made this healthy quinoa salad for lunch, and whipped it together in just a few minutes.  Don't you love recipes like that?!  I used leftover quinoa that I had in the fridge, chopped up some veggies, and then added some dressing on top.  I took the picture on a cute (long) summery tray and was too lazy to put it back in a bowl (I didn't want to get another bowl dirty) so I just ate it off the tray.  My husband looks over and starts laughing at how ridiculous I look eating this off a gigantically long tray.  Ha!  This salad is super light and the lemon gives it is nice refreshingly summer flavor, while the almonds, cucumber, and peppers give the texture the crunch I love.  I was out of parsley so I just used some cilantro instead.  I also decided to omit the mint, since all I have is chocolate mint in my garden and thought that might be too weird to a taste for this dish.   

For the quinoa salad

3 cups cooked quinoa (1 cup dry = 3 cups cooked)

1 large seedless cucumber, diced

1 large red bell pepper, diced

1 (15 ounce) can white kidney beans, drained and rinsed

1 bunch of mint, finely chopped (I omitted)

1 bunch of Italian parsley, finely chopped (I used cilantro)

1/2 cup sliced almonds

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For the dressing

1/3 cup extra-virgin olive oil

1/4 cup apple cider vinegar

1 lemon, juiced (I used 6 drops of lemon vitality essential oil)

1/2 teaspoon lemon zest (I omitted)

1 tablespoon maple syrup or honey

In a large bowl, mix together all of the ingredients from the “for the quinoa salad” portion of the recipe.

In a separate bowl, combine all of the dressing ingredients. Drizzle over the quinoa salad and toss to evenly coat. 

#2,733: Watermelon Lime Slushie

I came across this recipe on a facebook post from Young Living and since we were having watermelon for dinner, I figured I'd save some and try this slushie with it.  The kids were split (half loved it, half did not).  My sister-in-law said it tastes like watermelon juice (it totally does), so personally, the more crushed ice you add to this the better it is.  We (adults!) also added some vodka to this....wink wink.

In a blender combine:
3 cups chilled watermelon
1 cup coconut water
1 drop Lime Vitality Essential Oil (I used about 5 drops!)
Crushed ice

#2,068: Chamomile Lavender Latte

I've never had a tea latte, but I am a huge tea drinker lately.  So when I came up with an advertisement for it in a recent issue of Food Network Magazine, I wanted to give it a try.  So this recipe is close to/inspired from that ad. 

I didn't love this at first, but found that I kept going back and trying it again and again.  Next thing I knew, I had drank the entire thing.  I guess that's a pretty good sign.  Since then I've made this a few times.  I've tried different types of milk and there are definitely differences to it (the less healthy milk choices make a much better froth!).  Heavy cream definitely froths the best, and unsweetened almond or cashew milk don't froth at all.  Skim milk didn't froth too much either, so I've settled on 2% milk which is definitely much healthier than cream but still gives it a bit of a froth.  I'm sure if my blender was more powerful that might help too! 

I've tried making this with different essential oil flavors and/or teas and this one seems to be the best one I've had and continue to make. It's great before bedtime because it's got both chamomile and lavender, which are both calming.  Although I enjoy this first thing in the morning too! 

2 bags of chamomile tea
1 c boiling water
1/4 c creamer of choice
1 tbsp honey (sometimes I use stevia too, but honey is better)
1/2 tsp vanilla extract (I don't measure, just do a splash)
1 drop of Young Living Lavender Vitality essential oil (only use one drop, or dip a toothpick into the oil and the swish around in the liquid to get a hint of it)

Boil water and pour over teabags.  Let steep for 10 minutes or so.  Pour hot tea into a blender and add remaining ingredients.  Blend until froth begins to form.  Pour into a cup/mug/teacup. 

#2,066: Roasted Carrot-Orange Muffins

I had quite a bit of leftover roasted carrots and couldn't eat them all myself, so I wanted to find a way to get my kids to eat them too!  I pureed the leftover roasted carrots and set out to find a recipe that would be easy and that my kids would enjoy.  My kids LOVED these muffins.  Personally I did too.  :)  I only used some of the carrot puree I made, so I have another batch ready to go in my freezer.  My kids had no idea there was pureed roasted carrots in these!  My 11 year old even told her younger sister, "Don't pretend like you don't like these!  You loved them until she told you there was carrots in it."  Preach sister!  This recipe only made 10 large muffins, so I probably would double the batch next time...at least for my family.  These will be great to bake and then put in the freezer for a quick breakfast.

I did not include the directions on how to make the roasted carrots, so if you need those instructions, I'd definitely check out the original website for this recipe.  

1 1/2 cups all-purpose flour 

1 1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon kosher salt 

1/2 teaspoon ground ginger

1/4 teaspoon baking powder

1/3 cup skim/low-fat milk 

1/2 teaspoon vanilla extract

6 tablespoons coconut oil, liquid-state (I only had 5 tbsp left, so I added 1 tbsp of olive oil)

1 1/3 cup granulated sugar (I only used 1 cup)

1 teaspoon orange zest (I actually added 3 drops of Young Living Vitality Orange oil to the milk/vanilla mixture)

2 large eggs, room temperature

1 cup roasted carrot puree, packed 

Preheat oven to 350 Fahrenheit degrees. Line standard muffin pan with liners or grease with butter/baking spray.

In medium sized bowl, whisk together flours, cinnamon, ginger, salt, baking powder, and baking soda. Set aside.

In measuring cup, whisk together milk and vanilla extract. Set aside.

(I skipped this step) In small bowl, combine sugar and zest. Using fingertips, rub zest into sugar until fragrant.

In stand mixer bowl, combine oil and sugar. Using whisk attachment, mix together until fluffy and light in color. Turn down speed to low and beat in eggs one at a time, until incorporated.

Turn mixer to low speed and add carrot puree until just blended.

Add flour mixture in 3 parts, alternating with 2 additions of the milk/vanilla mixture. Beat at low speed until just combined.

Using spoon or muffin scoop, divide batter evenly among muffin pan—it should fill each up about 7/8 full.

Bake at 350 degrees (on center rack) for 24-27minutes, or until toothpick inserted comes out clean.

Place muffin tin on cooling rack and let sit for 5 minutes. Remove muffins from pan, place on cooling rack, and allow to come to room temperature. Enjoy.

#2,058: Blueberry Zucchini Oat Bars with Lemon Glaze

I had both blueberries and shredded zucchini in my freezer that I wanted to use up, so I figured this would be the perfect recipe to use them with.  I made these bars for my kids for breakfast...although they loved them as a dessert as well! These were a big hit, and I'd definitely make this again.  I still have frozen blueberries, so zucchini might go on my grocery list for next week!

1 cup mashed banana (about 2 large bananas)

1/3 cup maple syrup (I used agave)

1/4 cup oil (coconut or canola work well)

1/2 cup plain whole milk yogurt (I used heavy cream)

1 large egg

2 cups old fashioned oats (I ground mine up so they were a little less noticeable)

1 cup white whole wheat flour (I used all purpose)

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 cup shredded zucchini (about 1 large zucchini)

1 cup blueberries

Preheat oven to 350 degrees F.  Grease 9x13" pan with cooking spray.

In a large bowl, whisk together bananas, maple syrup, oil, yogurt, and egg until well combined.

Add oats, flour, baking soda, cinnamon, and salt, and stir until combined.  Fold in zucchini and blueberries.

Pour into prepared pan. Bake 38-40 minutes, until golden brown and toothpick comes out of the center clean.  Cool.

I then made a powder sugar glaze using about 1 heaping cup of powder sugar, 5 drops of Young Living Lemon Vitality Essential Oil (you could use lemon juice if you don't have it), and a bit of milk to thin it out.  I poured that over the bars....my kids loved it!  

#2,023: Crockpot Cranberry Sauce infused with Essential Oils

I tried so hard to use very little sugar with this recipe and started out just using some agave in it.  But it was so tart, I just couldn't eat it.  So I had to keep adding a little more sugar until it was sweet enough to eat, but no so sweet that it the recipe became unhealthy.  I'm not a huge cranberry fan, but I did enjoy this.  I don't know if I will just make this again for fun, but I had some extra cranberries I need to use up.  If you are a huge fresh cranberry fan, let me know what you think!  PS....you definitely may need to add more sugar so it is to your liking! 

16 oz bag of cranberries
1/8 c agave
1/3 c sugar
3 drops orange Vitality
2 drops clove Vitality
2 drops cinnamon Vitality
1 c water

Add all ingredients to the bowl of a slow cooker and stir to combine.  Cook on high for 3-4 hours or on low for 7-8 hours, or until the cranberries have popped open and the sauce is bubbly.  Taste and stir in any extra sweetener if desired.  Serve warm. 

#2,018: Essential Oil Infused Apple Cider

I love warm apple cider.  I don't buy it often because my family doesn't love it as much as I do and I can drink the gallon a little too quickly.  Here is a super easy recipe to enhance your apple cider (or juice!)  I obviously don't usually make 4 cups of juice at a time, so I often will heat the juice in a small pan or microwave, and then add the 1 drop of each oil to my cup, just before drinking. 

4 cups apple cider
5-6 drops orange vitality essential oil
4-5 drops clove vitality essential oil
3-4 drops cinnamon bark vitality essential oil 

Pour all of the ingredients in a crockpot and stir well.  Turn the crockpot on low and heat until warm (or let it continue to simmer/warm all day).

Recipe Revisited: Cherry Tomato and Cucumber Salsa

I had an abundance of cherry tomatoes in my garden, and a friend gave me a gigantic cucumber from her garden, so I knew that I needed to make some fresh salsa with it.  I remembered that I had a garden salsa post a while ago, so I figured I'd give it another try and add some essential oils to it as well.  I loved this salsa, although it was a little watery for my liking.  That certainly doesn't mean I didn't eat all of it though!  :)

4 cups garden fresh tomatoes (washed and chopped) (I just washed since they were cherry tomatoes)

1 bell pepper (any color, roughly chopped)

1 garden fresh cucumber (washed, peeled, and roughly chopped)

1 large sweet onion (peel and quartered)

2 garlic cloves (peeled)

1 fresh jalapeno (de-seeded & de-veined) 

juice of two fresh limes (I used about 6 drops of Young Living Lime Vitality Oil)
I also added a few drops of Young Living Lemon Vitality Oil

2 handfuls fresh cilantro

1/4 cup white vinegar

1 teaspoon sea salt

2 teaspoons ground cumin

1/4 teaspoon smoked paprika

Add all ingredients to a large food processor and pulse until finely chopped. Scrape down the sides then blend until well combined and smooth in consistency.

Refrigerate immediately in an air tight container and allow the flavors to blend.  

#2,006: Spinach-Almond Rice

I love using my Young Living essential oil vitality line when I'm cooking, so I'm always looking for different recipes to try it in.  I was excited to try this recipe because I knew I could make this ahead of time and eat it the rest of the week for my lunch.  Although this was definitely best eaten the day I made it because it was hot, it would still be good reheated, although I prefer to eat it cold.  :)  Weird, I know! 

1 1/2 cups basmati rice
4 cups baby spinach
1/2 c chopped marinated artichoke hearts
1/2 c toasted almonds (I used toasted pecans)
1 c chopped fresh dill (I used 1 drop of Young Living Dill Vitality essential oil)
1 tbsp grated lemon zest
juice of 2 lemons (I used 3 drops of Young Living Lemon Vitality essential oil)

1/3 cup olive oil

Bring 3 cups salted water to a simmer; add basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with baby spinach, chopped marinated artichoke hearts, toasted slivered almonds, dill, grated lemon zest, lemon juice and olive oil. Season with salt and pepper.

#1,995: Lavender Lemonade

After having lavender lemonade at the Young Living Farm in Mona, Utah, I was excited to come home and try this recipe on my family and friends.  It was so simple to make and personally I really, really enjoy it (and it brings me back to the farm when I drink it).  It's not overly tart, nor too sweet, so it's a perfectly refreshing drink.  Make sure to only use 1 or 2 drops of the Vitality Lavender or it will be way too overpowering.  

6 lemons, juiced

1 lime, juiced

½ cup honey (I used agave)

2 drops Lavender Vitality essential oil

Ice water, about 10 cups

Lavender sprigs, optional

Combine lemon juice, lime juice, honey, and Lavender Vitality in a large glass pitcher.

Add water to taste.  Stir until well mixed.  Garnish with sprigs of lavender.

#1,653: Homemade Pumpkin Spice Coffee Creamer with Essential Oils

I found this recipe somewhere online and was excited to give it a try.  The original recipe I saw used canned unsweetened coconut milk, but I am in love with this coconut creamer from Trader Joe's, so I decided to use this instead.  Personally, I really liked this, but the oils gave this a slightly more bitter flavor.  I think I expected it to be sweet...not sure why.  BUT I did like this.  And I put it all in a mason jar after I blended it up so that I can just shake the jar and pour it in my coffee in the morning.  

I love that there are the added benefits of the oils I used, especially anti-viral properties during this time of year!  Anything to help keep us healthy right?!!?

2 c unsweetened coconut milk (I used coconut creamer)
1/3 c pure pumpkin
1 drop Cinnamon Bark Essential Oil
1 drop Clove Essential Oil
Optional: 1 drop Ginger Essential Oil (I omitted, but added a tiny pinch of ground ginger)
1 tsp pure vanilla extract

Add all ingredients to a blender and blend until smooth.  Store in an airtight container in the fridge, and shake well before using. 

Homemade Ideas: DIY Foaming Hand Soap with Thieves Young LivingEssential Oil

I am obsessed with essential oils right now and the one I was first introduced to (and use most often) is Thieves.  They sell a hand soap which I use at my chiropractors office but personally I think it is really expensive.  SO I found a recipe online that shows you how to make it yourself.  Although I don't like the color of the soap in the dispenser (it's like a cloudy white), I am really enjoying the soap itself and it was so simple to make.  The cost of the ingredients you need to buy upfront is way more than it would be if you just bought a bottle of hand soap, BUT I am going to get a TON of refills from this now.

To make one foaming hand soap dispenser you will need:

An empty foam hand soap dispenser (duh!)  

Dr. Bonners Liquid Castile unscented soap 

Vegetable Glycerine 

Desired Young Living Essential Oils (I used Thieves)

In one foaming hand soap dispenser: 

Add 2-3 Tablespoons of Liquid Castile Soap to your soap dispenser.

Add 1/2 tsp vegetable glycerine.  

Add 5-6 drops of Thieves oil or any oil combo of your choice.  

Slowly fill the container with water, leaving about 1 inch at the top (so it doesn't overflow when you put the cap on it).  

Gently shake to combine all ingredients.

Disclaimer: The information shared is not intended to treat, cure, or diagnose any illness, nor is it meant to replace professional medical attention or advice. Advice and testimonies are all based on use of Young Living brand of oils specifically. Use and application of this information is done solely at your own risk.

It Works for Us: Young Living Eucalyptus Radiata: Helped our Cough/Allergies

A few months ago (after an entire long month of the kids being sick!) I finally gave in and started purchasing some Young Living Essential Oils.  My chiropractor had been suggesting them, but because of the price I was leery of trying them.  But after "pukey-December" I broke down and gave some of them a try.  Since then I am an essential oils addict.  :)  One that I decided to try was Eucalyptus Radiata.  My research online showed that it could help with a cough.  We've already been doing vicks on the bottom of their feet at night when needed, but my 3 year old had a persistent cough, which I am pretty sure is due to seasonal allergies.  

I've been using this essential oil on him for a few weeks now and it has helped his cough tremendously!!  When his coughing is really bad, I put it on him 3 times a day; but otherwise I just put it on him in the morning when I get him dressed and at night when he puts his pajamas on.

I use 4 drops of a carrier oil (we use avocado oil) and 1 drop of the Eucalyptus Radiata on 3 spots:
On his chest
On his spine/back
On the bottom of his feet

We love this stuff!!


Disclaimer: The information shared is not intended to treat, cure, or diagnose any illness, nor is it meant to replace professional medical attention or advice. Advice and testimonies are all based on use of Young Living brand of oils specifically. Use and application of this information is done solely at your own risk.