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Food Recipes

Fruit pizza
12-16 oz softened cream cheese
½ cup butter
1 ¼ cup flour
¼ tsp salt
1/3 cup sugar or honey
2-3 drops doTERRA wild Orange essential oil for the crust
3-4 drops doTERRA wild orange essential oil for the cream cheese base
1 tbsp Lemon juice
1 cup heavy cream, whipped with 1 tbsp powdered sugar
Assorted fresh fruit (pineapple, kiwi, strawberries, blueberries, banana etc)

For the glaze
2 tbsp raw honey
2 tsp lemon or lime juice
2 tsp doTERRA lemon or lime essential oil
3-4 drops doTERRA wild orange essential oil

Combine 4 oz cream cheese and butter until well blended. Add 2-3 drops wild orange essential oil and mix. Add flour and salt, mix well.
Form into a ball and chill, while the oven is preheating at 425 degrees.
On a lightly floured surface, roll into a 12-14 inches circle and place on a pizza pan.
Prick bottom and sides with a fork and baake at 425 degrees 12-14 minutes or until golden brown.
Let cool down.
Combine remaining cream cheese, sugar, juice and 3-4 drops wild orange essential oil. Fold in whipped cream and spoon into the cooled crust. Arrange sliced fruit on cream cheese mixture according to your imagination.
Mix honey with lemon juice in a small pot on very low heat, just enough to make it a little fluid.
Turn off and add the essential oils.
Mix well, and brush on the fruit.
Chill and enjoy!

Ginger & Coriander Chicken Soup A delicious healing soup which is fantastic for sore throats and seasonal colds. But don’t wait until you are not feeling well, as it is delicious and warming anytime you are in the mood for something comforting and fragrant.

1 small bunch cilantro leaves, chopped
3 cups chicken broth
3 cups water
1 ½ to 2 lb. chicken breast, sliced thinly
1 tablespoon corn starch
½ teaspoon sea salt
½ teaspoon ground white pepper
1 tablespoon corn starch
½ teaspoon extra virgin olive oil
2-3 drops ginger essential oil
1 drop coriander oil
½ teaspoon sesame oil, optional
2 boiled egg, peeled and diced


1. Rinse chicken and partially freeze (2-4 hours). Remove from freezer and slice thinly.
2. Marinade sliced chicken in salt, pepper, and cornstarch. Let rest for 10 to 15 minutes.
3. Using a small cup combine ½ teaspoon olive oil with essential oils, and sesame oil, and set aside.
4. In a large pot, bring chicken broth and water to a boil. Turn heat to low and add cilantro, Continue to simmer for 10 minutes.
5. While simmering, add chicken and cook for another 1 to 2 minutes.
6. Stir blended oils into the soup, and garnish with cilantro leaves and diced eggs

Essential Oil Recipe: Gourmet Peppermint Bark
by Melanie & Matthew Clark - Photography by Quinn Curtis
Copyright Share doTERRA 2012 - Permission to use with credit given

With holiday parties and festivities on the scene, this refreshing treat is sure to be a crowd-pleaser!  What's the secret ingredient?  doTERRA Peppermint of course!  But, that's not all, there's another hidden delight found within every bite.

  • 1 pound white chocolate chopped (do not use chips)  
  • 1 peppermint log or 1 (7.5 oz) package hard peppermint candies 
  • 2 cups puffed rice cereal
  • 3-5 drops doTERRA peppermint essential oil
  • 1/4 cup dark chocolate chopped 
  1. Spray pizza pan or unrimmed baking sheet with nonstick cooking spray; cover with wax paper 
  2. Place candies in a doubled reusable plastic bag & seal
  3. Using a rolling pin or meat hammer, crush candies into small pieces
  4. Place white chocolate in a heatproof bowl set over (not in) a saucepan of simmering water, stirring occasionally until smooth (4-6 min.) or melt in microwave at 50% power in 1 min.-30 sec. increments, check often and stir until all melted  
  5. Remove from heat & stir in doTERRA peppermint oil 
  6. Add rice cereal & peppermint candies (can reserve a little to sprinkle over top to decorate after) 
  7. Pour mixture onto prepared pan/baking sheet; using a spatula, spread evenly to a 1/4 inch thickness
  8. Melt & drizzle dark chocolate over the top
  9. Cool in a cool place until firm
  10. Peel off wax paper, breaking bark into 2-inch pieces
  11. Store in an airtight container in a cool place up to 1 week 

OnGuard Pumpkin Bread1
(15 ounce) can pumpkin puree
4 eggs
1 cup oil
2/3 cup water
2 cups white sugar
3/4 cup brown sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt

1 teaspoon ground nutmeg
3 drops doTERRA cinnamon or cassia
1 drop doTERRA ginger
4 drops doTERRA OnGuard

Preheat oven to 350 degrees. In large mixing bowl, combine wet ingredients (including the essential oils) until well mixed. In a separate bowl combine dry ingredients and mix well. Slowly incorporate dry mixture (about a cup at a time) mixing well as you go. Pour batter into greased bread pans or cake pans. Top with generous sprinking of brown sugar. Bake for 50 minutes (until toothpick inserted in center comes out clean.

Makes about 3 medium sized loaves or a 9x13 cake

Strawberry Lime Fruit Dip:I Cup Vanilla Yogurt
1/2 Cup Diced Strawberries
1 tsp Sugar
2 Drops Lime Essential Oil
Optional: Honey

Dice strawberries and mix with the teaspoon of sugar to release the juices. Add strawberries and lime essential oil to the vanilla yogurt and stir. Add honey to sweeten if necessary. Enjoy with your favorite fruits!

Just found this recipe! Thought it was perfect for all the wild orange 5 ml bottles going out with the Empower kit. Enjoy!!

1 cup extra-virgin olive oil
1 tsp Dijon mustard
1/3 cup balsamic vinegar
1-2 drops doTERRA Wild Orange essential oil
2 Tbsp mayonnaise
1/2 cup brown sugar
sea salt & black pepper to taste
Combine ingredients in a food processor or blender until smooth.
This dressing is good on all salads. One recommendation is:
Romaine lettuce, sliced apples, dried cranberries and toasted sliced almonds.


New Yummy Cookie Recipe-Thank you Linda!!

Cinnamon/Cassia Oatmeal Cookies
2 cubes butter
3/4 cup brown sugar
2 eggs
1 1/2 cups flour
1 tsp. baking soda
1/1/2-2 cups quick oats
1 cup cinnamon chips
3/4 cup chopped walnuts or pecans (toasted is best)
3-6 drops doTERRA Cassia essential oil

Beat butter...add brown sugar.. mix.. add eggs... beat until creamy.

Add dry ingredients, then add Cassia.

Drop by teaspoonfuls onto ungreased cookie sheet.
Bake 350 for 10-12 minutes or until lightly browned.


Sun-dried Tomato Breakfast Scramble
A Flavorful twist on a protein-packed morning classic
6 large eggs

3 Tbsp. milk or water
1/3 c. sun-dried tomatoes, chopped
3/4 tsp. garlic powder
1 drop dōTERRA Oregano Essential Oil
Sea salt and pepper to taste
Spray Skillet with non-stick spray, and preheat to medium heat. In mixing bowl, place all ingredients except tomatoes; scramble with fork or whisk until blended and smooth. Add sun-dried tomatoes. Pour into skillet to cook, stirring occasionally until eggs are fluffy with no runniness. Serve with lightly-buttered whole-grain toast and fruit.
Makes 2-4 servings

Veggie Pita Pizzas

A treat for the eyes and the palette! These pizzas are enough to create lunch-envy!
2 whole grain pita rounds

3-4 Tbsp. Neufchatel cheese
1 drop dōTERRA basil essential oil
1/2 C. fresh baby spinach
1/3 red pepper, thinly slices
1-2 mushrooms, thinly sliced
1/4 C. frozen sweet corn
1/2 C. mozzarella cheese
1/8 tsp. garlic power
Preheat oven or toaster oven to 450°F. In a small cup or bowl, stir basil essential oil into Neufchatel cheese. Spread mixture on entire face of both pitas. Layer on spinach, red pepper, muchrooms, and corn. Top with mozzarella cheese and a sprinkling of garlic powder. Bake on cookie sheet or directly on oven rack for about 2 minutes or until cheese is melted. Slice if desired and enjoy!
Makes 2 servings

French Dip Pot Roast

Delish for dipping! Perfect for dinner! This is a recipe you'll add to your weekly menu!
3 lbs roast
½ C. soy sauce
1 drop dōTERRA thyme essential oil
1 drop dōTERRA rosemary essential oil
1 tsp. garlic powder
1 bay leaf
2 C. water
3-4 peppercorns
4-8 large romaine lettuce leaves, rinsed (may also use a healthy whole grain roll, whole wheat roll, or French roll)
Place roast in a crock-pot or baking pot. Add drops thyme and rosemary essential oils to roast and then pour soy sauce over the top of roast. Add garlic powder, bay leaf, water, and peppercorns to pot, and cook for 5-6 hours until meat is tender. When roast is cooked thoroughly, pour juice into small dishes for au jus dip. Cut the meat into thin slices. Pile meat onto lettuce leaf, and roll up meal/lettuce burrito style, or place meat on a French roll. Serve with au jus for dipping and your favorite side of veggies. Delish!
Makes 6-8 servings

Citrus Lemon Bundt Cake

With lemon, you can never go wrong!
1 box (18 oz.) lemon cake mix
1 box (3.4 oz.) lemon-flavored pudding mix
1 can (12 oz.) citrus soda
3/4 C. canola oil
4 large eggs
4 drops dōTERRA lemon essential oil

1 ½ C. powdered sugar

3 Tbsp. lemon juice
2 Tbsp. unsalted butter, melted
2 drops dōTERRA lemon essential oil
Preheat oven to 325°F. Grease and flour a Bundt cake pan. In a large mixing bowl, combine cake and pudding mixes. Add soda, canola oil, and eggs. Mix until smooth. Add lemon essential oil; mix and pour batter into pan. Bake for 45-50 minutes. When done, let cake cool in the pan for 10 minutes; then invert the pan to release cake onto a cooling rack. Cool completely. Combine glaze ingredients, and pour over the cake.
Makes 12-16 servings

Peppermint Bark Recipe  (from Share doTERRA newsletter)Ingredients
12 oz. of high-quality white chocolate chips or dark chocolate chips
5 regular sized candy canes, crushed up
3-4 drops of Peppermint
1 Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer's instructions. Once melted, add the peppermint oil and stir.
2 Pour the melted chocolate out onto a cookie sheet lined with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
3 Place in the freezer for 5 minutes or until hardened. Break into pieces and serve or store in the fridge in an airtight container.

Great gift for friends, teachers hair dressers, neighbors, anyone you'd like to give a sweet treat to. 
Recipe borrowed from 

12/1/11-Here's a fun recipe from the Holiday Gift Giving Guide
Holiday Wassail spiced with Essential Oils(Serves 4)
2 cups apple juice
1 cup cranberry juice
3 drops Wild Orange Essential oil
1 drop Lemon Essential Oi
2 toothpicks of Clove Essential Oil
2 toothpicks of cinnamon  Essential Oil
1 toothpick Ginger Essential Oil

Add apple juice, cranberry juice, wild orange and lemon oil to a pan and heat on stove bringing to a boil.  When it begins boiling, take your toothpick and press down into the essential oils listed above, then swirl in the ingredients already contained in the pan.  Once finished pour in your favorite mug and enjoy!

11/2/2011-On Guard French Toast
Tonight Eric added one drop of On Guard to the egg stuff before making French toast. Yummy!  Add one drop of On Guard to 3-4 eggs with 1/4 cup milk.  Whip it up. Dip bread in egg mixture and place on griddle.  Cook until done. We like them a little crispy :) Enjoy!

10/31/2011-Hot Cocoa
flavored with essential oils
(from doTERRA 2011-Gift Giving Guide)

1 cup water
5 tsp. cocoa powder
sugar or stevia to taste
1 1/2 tsp. vanilla
3 cups milk

Essential Oil Flavorings:
peppermint, cinnamon, or wild orange essential oil

Directions: Heat water, cocoa powder, and sweetener on stove until ingredients are smooth.  Add vanilla and milk and bring to a simmer.  Pour into your favoirte mug.  Introduce flavor by swirling a toothpick dipped in your favorite essential oil.

Raw Mango Salsa
(Share doTERRA newsletter)

1 large red onion
2 mangos
4 roma tomatoes
handful cilantro
2 limes
3 drops lime Essential Oil

Chop onion, mango, tomatoes, and cilantro.  Squeeze the lime and add the fresh lime juice.  Add lime essential oil.  Combine.  Quick & Easy!!

September 13, 2011: My sister just sent me this great recipe:
Ryan had me try a new recipe (from weight-watchers).   You make this guacamole and then dallop a spoonful on steak.    Dee-licious  (and I got to use some of my new oils.)
2 ripe avocados, chopped but not mashed
1 can black beans, drained and rinsed
1/2 can kernel corn, drained
all the juice from 1 lime
1/3 cup chopped cilantro
1/2 t. to 1 t. sea salt (depending on your taste)
1/2 t. pepper
Mix it all together.   I didn't have cilantro so I used 2 drops of my cilantro oil.   And for extra goodness, I put in 2 drops of lime oil.  The salt really brings out the flavor of the lime...the more salt you use, the more lime-y it gets.  Yum.
Steak:  Spread minced garlic over the steak.  Sprinkle with salt.    Squirt the juice of another lime over the steak.   Make your husband grill it. 
The kids ate up the guacamole too with tortilla chips.

Yummy Lemon Cake


Lemon Cake

1 box Vanilla Cake Mix
1 tsp. Bourbon style vanilla, or best vanilla
Juice and zest of 1 lemon
3–4 drops of doTERRA essential lemon oil
Make cake as per directions, adding the vanilla and half of the lemon juice and all of the zest. Add in 2 drops of lemon oil and mix one last time. Bake as directed in cake pan of choice. I used 2 x 9″ cake pans, but you can use a rectangle, or even a loaf pan.
Let cool, then turn out cakes from metal pans and put on ceramic or glass. Poke holes in the top of the cake throughout. Mix the remaining lemon juice and 1–2 drops of the lemon oil. Pour over cake so the juice seeps into the holes and makes it extra moist and lemony. Yum!
Tip: The lemon, like all essential oils, is very potent. Less is more! Even if you are a true lemon lover, take it one drop at a time to see what suits your taste.

Easy & Creamy Lime Guacamole
3 ripe Avocado's, smashed
3/4 cup Salsa
1/4 cup Sour Cream
1 drops doTERRA Lime essential oil
Salt and Pepper to taste

Mix all of the ingredients together and enjoy on tortilla chips! To lighten this recipe up, use low-fat or non-fat sour cream and enjoy it on fresh vegetables, baked chips or as a spread in a sandwich, wrap or burrito. If you prefer, substitute 1 drop lemon oil instead of lime oil. If you prefer a really strong citrus flavor like I do, use 2 drops oil. Enjoy!

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Michelle Rapp Belnap posted:

I got the recipe from Becky Cox.
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Roller Bottle Remedies
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