Tag: Recipe

Popsicle’s With Essential Oils

June 28, 2019 3:00 AM June 28, 2019

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As the temperatures rise this summer our need for crisp, cool and refreshing increases exponentially! These fun essential oil inspired popsicles are fun enough for the kids but sophisticated enough…

Supplies

Popsicle Mold (I found this Ring Pop Mold here or a standard mold here)
Base Liquid (I chose bai5 Coconut Hubert’s Lemonade and Drip Coffee
Blender
Essential Oils
Cucumber
Cucumber Slices/Limes/Lemons for garnish

To begin fill each popsicle mold up with your base liquid. Then transfer that liquid into a large bowl (this is the easiest way to measure the correct amount of liquid). Then within the bowl add your ingredients and mix thoroughly.

Return mixture to the molds and then freeze for 4-6 hours.

As a fun garnish, I took Cucumber Slives, Lime Slices and Lemon Slices, cut a slit in the center and then placed it over the center post. This added a cute garnish to the popsicle and a little added treat upon enjoyment.

Recipes

For the Coconut Mojito Popsicle, I chose to use bai Molokai Coconut as my base. You could as an alternative use coconut water – I, on the other hand, can not seem to get on the coconut water train. 😝🤷🏻 For this reason, the use of bai was perfect – this crisp, sweet and naturally caffeinated beverage is one of my favorites!

For this recipe, I used 4 drops of lime essential oil and only a toothpicks tip of peppermint. The peppermint will get bitter if you use too much, use the end of a toothpick and fish out just the tiniest bit of oil. You’ll be shocked at how intense the flavor is!

Next up is perhaps my favorite. Lavender Lemonade – in the fall of 2015 my bestie and I went to San Fran for a friends weekend. While we were there we visited the Farmers Market at the Ferry Building. There I had my first lavender lemonade in the cutest mason jar. It was love at first sight!

For this one, I chose to use Hubert’s Lemonade as my base. To that, I added 2 drops of lavender essential oil and it was just right!

Next up is a cool, crisp, cucumber mint! Begin by peeling 1/2 – 1 whole cucumber. Cut it into small chunks and add to your blender, pour the liquid over the cucumber (coconut bai again) and pulse until the mixture is creamy and smooth.

Next, add one toothpick’s tip of peppermint essential oil to the mix. I did not have spearmint essential oil on hand – if I did I would have tried that out with this recipe. Again, just a reminder peppermint can get bitter if you use too much – caution!

Last but certainly not least is the rich a creamy lavender latte! This popsicle is the perfect treat for a momma at the pool! Begin with cooled drip coffee and then add your cream. Mix together well and then add 2 drops of lavender essential oil!

Kick back and relax! Hope everyone enjoys their 4th of July!

xo,

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Rosemary Whiskey Sour

admin

June 7, 2019 3:00 AM June 7, 2019

17235 views

4,017 Comments

Just in time for the weekend! This crisp and refreshing cocktail features the smooth vanilla of Crown Royal, the bright flavor of freshly squeezed lemon and the crisp finish of rosemary!…

Just in time for the weekend! This crisp and refreshing cocktail features the smooth vanilla of Crown Royal, the bright flavor of freshly squeezed lemon and the crisp finish of rosemary!

Don’t forget the brown sugar rim!😍

Ingredients

1 shot of whiskey
Juice of 1/4 lemon (add more if desired)
1/4 tsp vanilla extract
1 drop of Rosemary Essential Oil
Lemon Lime Soda
Brown Sugar

How To

Begin by filling your shaker with ice cubes. The recipe above is for a single cocktail.

Add the whiskey to the shaker followed directly by freshly squeezed lemon juice. While you have the lemon rine, rim your serving glass with lemon juice and then liberally dip into brown sugar.

Next, add the vanilla extract and top with Lemon Lime Soda for some bubbles. Finally, add 1 drop of Rosemary Essential Oil.

Shake well and serve over ice!

Cheers to summer, my friends! 🌞

xo,

4,017 Comments

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Dill Potato Salad

admin

May 24, 2019 3:00 AM May 24, 2019

105426 views

11,746 Comments

For me, nothing screams Memorial Day weekend and the start of summer break like an ice cold, creamy potato salad. The perfect potato salad in my eyes has crunch, tang,…

For me, nothing screams Memorial Day weekend and the start of summer break like an ice cold, creamy potato salad.

The perfect potato salad in my eyes has crunch, tang, mustard (of course) and DILL! Quite honestly the more dill the better! That’s why when I came across Young Living’s Dill Essential Oil I was so excited! Often times fresh dill just doesn’t satisfy the flavor expectations I have in potato salad. Adding Dill Essential Oil makes all the difference – hands down Best Dill Potato Salad ever!

Ingredients

Russet Potatoes
Celery
Dill Pickles
Hellman’s Mayo
Sour Cream
Mustard
Fresh Dill
Dill Essential Oil
Sugar
Salt & Pepper
Onion Powder
Apple Cider Vinegar
Hard Boiled Eggs (optional)

Instructions

Begin by peeling all six potatoes. Once peeled and washed cut each potato into similarly sized cubes. Add potatoes to a large stockpot. Cover with water and bring to a boil. Boil the potatoes for 7-10 minutes or until cooked, not mushy!

While potatoes are boiling prepare an ice water bath. When the potatoes are done remove them from the heat and drain them from the water. Add hot potatoes to the ice bath to stop the cooking process. Allow potatoes to cool completely.

Dressing

In a small bowl mix together mayo, mustard, sour cream, sugar, salt, pepper, onion powder and dill essential oil. Mix until creamy and set to the side.

Dill Vitality™ essential oil provides a fresh, pungent flavor to replace fresh or dried dill in dressings and dips. Its flavor also pairs beautifully with Carrot Seed Vitality and Lemon Vitality as a flavorful ingredient for soups and stews. With fresh dill being a key flavor in many traditional Russian, European, Mediterranean, Asian, and Scandinavian dishes, Dill Vitality can be a great way to lend a rich flavor to a wide variety of cuisines!

–YoungLiving.com

Prepare celery and pickles by chopping into small cubes. Pieces should be big enough to add crunch but smaller than the potato cubes.

In a large bowl add all cubed ingredients. Mix together with dressing until each cube is coated evenly.

Finally, splash with Apple Cider Vinegar, this add of acidic flavor creates the perfect tang to the creamy potato salad. Mix salad up one more time and place in the fridge to chill. I prefer to chill my potato salad overnight for optimal results. Could be served after a one hour chill period if required.

Optional – If you wanted you could add hard-boil four eggs, chop them up and add them to the salad.

Potato Salad or Macaroni Salad?? What’s your vote?

Comment below 👇🏻👇🏻👇🏻

xo,

5 from 2 votes

Dill Potato Salad

The perfect addition to any BBQ pot-luck. This creamy potato salad is full of flavor with just the right amount of tang, featuring Young Living Essential Oil!

Course Side Dish

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Author Carolyn of Handrafted

Ingredients

6 large Russet Potatoes
6 stalks Celery
7 baby Dill Pickles
4 sprigs Fresh Dill
1 cup Hellman's Mayo
1/2 cup Sour Cream (could be substituted with Greek Yogurt)
1/4 cup Yellow Mustard
1 tsp Sugar
1/2 tsp Onion Powder
8 drops Dill Essential Oil
Salt & Pepper to taste
splash Apple Cider Vinegar
4 Eggs hard boiled, optional

Instructions

Begin by peeling all six potatoes.
Once peeled and washed cut potatoes into similar sized cubes. Place cubes in a large stockpot and cover with water.
Boil potatoes for 7-10, minutes.
While potatoes are boiling prep an ice water bath in a separate bowl.
When potatoes are cooked, but not mushy, remove from heat and strain from water. Add hot potatoes to ice water to stop cooking. Leave them to cool.
Next, prepare your dressing. In a small bowl mix together the Hellmans Mayo, Sour Cream, Mustard, Sugar, Salt, Pepper and Dill Essential Oil.
Prep the pickles and celery by chopping into small cubes. Then mince fresh dill and put off to the side.
Strain the potatoes from the ice cubes and remove from water.
Next mix dressing into the bowl of cooked potatoes.
Finally, add the fresh dill and sprinkle with apple cider vinegar. Stir the mix one more time and place in the fridge to chill.

Recipe Notes

Chilling is crucial to any potato salad. Chill for at least an hour, overnight is even better.

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Last Minute Lemon Berry Trifle

admin

May 10, 2019 3:00 AM May 10, 2019

10576 views

3,811 Comments

One of my favorite parts of summer is getting together with friends and family on the weekends. Whether it is a Memorial Day BBQ or a church picnic, bringing a dessert…

One of my favorite parts of summer is getting together with friends and family on the weekends. Whether it is a Memorial Day BBQ or a church picnic, bringing a dessert can be daunting. This gorgeous dessert takes less than 20 minutes to put together and makes such a great impression.

Ingredients

Premade Angel Food Cake
16 oz container of Whipped Cream
2 lb box of Strawberries
24 oz box of Blueberries
6 drops of Lemon Vitality Essential Oil

Prep

Begin by cutting up the angel food cake into 1-2″ cubes. Next cut the whole box of strawberries into bite-size pieces. Finally, prepare the whipped cream, add the drops of lemon essential oil directly to the container and mix thoroughly.

Layer

At the bottom of your trifle dish add a single layer of cake cubes. (Don’t have a trifle dish? I’m using my cake stand upside-down!)

Next, add the strawberries and blueberries to the dish. 👉🏻 Secret Tip: Lightly dust the berries with sugar. This creates a delightful berry syrup that adds moisture to the cake!

Spread half of the whipped cream over the berries covering them completely.

✨Asethic – be sure to carefully place cake, berries and whip at the outer edge of the bowl so that the layers show evenly through the side.

Repeat

Fill the rest of the bowl with another layer of cake, berries, (sugar) and whipped cream. Keep a couple of berries off to the side to use as the garnish on the top (optional).

(If you have time) Allow the lemon berry trifle to rest in the refrigerator for 4-8 hours before serving. This will allow the berry syrup to moisten the cake and the flavors to meld. 🚨Warning, waiting for more than 8 hours will cause the cake to be closer to soggy than moist. — If you do not have time this dessert will still be scrumptious!🙌🏼

Serve with a large spoon.

This quick and easy trifle makes such a great impression for any summer pot-luck or holiday get-together.

Where will you take it next?

xo,

5 from 2 votes

Lemon Berry Trifle

This crisp and refreshing dessert is perfect for summer pot-lucks and holiday get-togethers. Less than 20 minutes to prepare, it can't be beaten!

Course Dessert

Keyword Pot Luck

Prep Time 20 minutes

Resting Time 4 hours

Ingredients

1 whole Angel Food Cake (store bought)
16 oz Whip Cream
2 lbs Strawberries
24 oz Blueberries
6 drops Lemon Essential Oil Young Living

Instructions

Begin by cutting the angel food cake into cubes.
Next cut up the strawberries in bite-size pieces.
Then add the 6 drops of Young Living Essential Oil directly to the whip cream container. Mix whip cream well until the flavor is consistent throughout.
Using a trifle dish (or an upside-down cake stand) fill the bottom of the bowl with cake cubes.
Next layer in the strawberries and blueberries, being sure they reach the outer edge of the bowl. (Berries at the edge will show better and make for a more aesthetically pleasing dish. :))
After the berries are in place, lightly sprinkle them with sugar. This will help the berries to create juice.
Next layer about half of the whip cream, again being sure to take the whip all the way to the edge.
Repeat with cake, berries, sugar and end with the rest of the whip cream.
Optional: Save a few berries to use as a garnish on the top.

Recipe Notes

For best results allow dessert to rest in the fridge for about four hours. Do not make more than 8 hours prior to serving.

Resting time gives the berries time to make juice which in turns moistens the cake.

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KETO Cream Cheese Waffles

admin

April 11, 2019 3:00 AM April 11, 2019

121468 views

4,572 Comments

Let’s be serious, brunch is alllllways a good idea! And to be honest, making the switch to a keto/low carb diet has put a damper on this fun weekend ritual!…

Let’s be serious, brunch is alllllways a good idea! And to be honest, making the switch to a keto/low carb diet has put a damper on this fun weekend ritual! But never fear, these cream cheese waffles keep the carbs low (so you have extra macros for the mimosas 🥂😜).

Such a great recipe for the whole family or for meal prepping! These cream cheese waffles make breakfast on the go a breeze!

Ingredients

Eggs
Sweetener (of your choice – this is a great KETO friendly option)
Cream Cheese
Almond Flour (I use this one)
Vanilla

Beat together eggs and sweetener in a large bowl.

Next, mix in the softened cream cheese. Mix together until cream cheese is incorporated thoroughly.

To the mixture add the almond flour and vanilla flavoring.

Once mixed allow the batter to rest for 5 minutes before using. During this time make sure your waffle iron is preheated and ready.

After the 5 minutes, add butter to the waffle iron to help with sticking. Then scoop batter into the iron and close for cooking. Once cooking is complete remove from the iron and serve. If meal prepping, allow the cream cheese waffles to cool completely before packaging in an airtight container. When reheating, toast for best results.

Happy Brunching!

xo,

Interested in more KETO Recipes? Click here!

4.75 from 4 votes

Keto Cream Cheese Waffles

KETO, Low Carb Waffles that are extremely satisfying and delicious!

Course Breakfast, Dessert

Keyword KETO, Low Carb

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Author Carolyn of Handrafted

Ingredients

4 Large Eggs I use 3Tb. if desired.
3 tbsp sweetener if desired
1/2 brick Cream Cheese room temperature
1 cup Almond Flour blanched
1 tsp Vanilla if desired

Instructions

Begin by beating the eggs and sweetener together.
Next mix the softened cream cheese and almond flour.
Add vanilla if desired and mix together until mixture is consistent.
Let batter sit for about 5 min. (Preheat your waffle maker)
Pour on waffle maker and close until done.
Remove from the waffle iron and allow to cool before storing.

Recipe Notes

Mini Waffles: 2 g net carbs, 9 g fat, 5 g protein

Belgian Waffles: 8 g net carbs 36 g fat, 25 g protein

If reheating - toast waffles for best results.

Disclosure: Please note that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.

4,572 Comments

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Low Carb (Chip-less) Nachos

admin

March 21, 2019 3:00 AM March 21, 2019

15577 views

3,935 Comments

Since switching to a low carb lifestyle I have missed nothing more than tortilla chips! The salt, the crunch, the salsa….the gauc! How’s a girl supposed to survive! 🙈 I…

Since switching to a low carb lifestyle I have missed nothing more than tortilla chips! The salt, the crunch, the salsa….the gauc! How’s a girl supposed to survive! 🙈 I found this recipe while perusing one of my favorite blogs HelloAdamsFamily.com. It was love at first sight; low carb dreams in real life! 😍 We tried them for the first time this past week and they were everything I hoped them to be – I knew I had to share!

Ingrediants

Tri-Colored Mini Bell Peppers
Ground Beef
Taco Seasoning
Toppings of your choice
- Cilantro, or no Cilantro?? (Answer below!)

Prepare

To begin, brown your meat in a skillet on medium-high heat. While the meat is cooking, seed and half your mini-peppers.

Arrange the half peppers on a large sheet pan lined and greased before using.

Once meat is browned add taco seasoning and water as instructed.

Scoop taco meat into half peppers and sprinkle with shredded cheese.

Place sheet pan in a 400-degree oven of 8-10 minutes, or until the cheese has melted.

Remove from the oven and top these low carb nachos with your favorites. I am all about the sour cream and cilantro, while the hubs is all about the jalapenos and salsa🌶.

What are your favorites?

Thanks for reading!

xo,

Interested in other low carb/keto recipes?

Click here for Parmesan Cheese Crisps

Click here for KETO Bread

Click here for Dark Chocolate Toffee Pecan Bites

Low Carb, Chip-less Nachos

These low-carb nachos are loaded with taco meat, cheese and all your favorite nacho toppings! the perfect way to satisfy those carb cravings!

Course Appetizer, Dinner, Pot Luck

Keyword KETO, Low Carb

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Author Carolyn of Handrafted

Ingredients

1 lb Ground Beef (could sub ground turkey, chicken or steak)
1 packet Taco Seasoning
1 tsp kosher salt
1 bag Tri-Colored Sweet Mini-Peppers halved and seeded
1 cup Shredded Cheese
2 tbsp Sour Cream
Chopped Cilantro for garnish

Instructions

Preheat oven to 400F and line large baking try with parchment or aluminum foil and lightly spray with oil.
Brown meat over medium-high heat. Once meat is cooked add Taco Seasoning and water per packet's instructions.
While meat is browning, seed and cut peppers in half. Arrange on the tray so that they are close together.
Next, fill each pepper with cooked taco meat and top with shredded cheese.
Bake in the oven for 8-10 minutes, or until cheese is melted.
Remove from oven and top with your favorite toppings; sour cream, jalapenos, salsa, onion, cilantro or hot sauce.

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