Are you ready for The Ultimate December Bundle? NOPE. I don’t think you are!!!! Over $885 worth of products for only $365! You can save $520 this December ONLY!
You’ll get a diffuser, 17 oils, Lavender lotion (winter power house for moisturizing) Super C (immune system support), Life 9 Probiotic (because holidays and food = ,Thieves Cough drops (ahem) and cleaning and body care products that are perfect for getting ready for the holiday season while supporting your immune system, naturally and toxin free!
– Dewdrop diffuser
– 5ml bottle of Thieves Vitality
– 5ml bottle of Lemon Vitality
– 5ml bottle of Peppermint Vitality
– 5ml bottle of Copaiba Vitality
– 5ml bottle of Digize Vitality
– 5ml bottle of Lavender
– 5ml bottle of Frankincense
– 5ml bottle of RC
– 5ml bottle of Purification
– 5ml bottle of Panaway
– 5ml bottle of Stress Away
– 5ml bottle of Oregano
– 15ml bottle of Thieves
– 15ml bottle of Lemon
– 15ml bottle of Sacred Frankincense
– 5ml bottle of Nutmeg
– 5ml bottle of Northern Lights Black Spruce
– Life 9 Probiotic
– Two bottles of Thieves Concentrated Household Cleaner
– Two bottles of Thieves Foaming Handsoap
– Two bottles of Thieves Waterless Hand Purifiers
– Two bottles of Thieves Spray
– Thieves Mouthwash
– Thieves Aromabright Toothpaste
– YL membership + access to our amazing community and supportive facebook groups
– PLUS $20 back in points to spend!
Expires Dec 31, 2017
For more information please contact us. We’d love to help you start your oily journey of wellness, abundance and purpose.
When the weather turns cooler…. aka, -75° 😂 I find myself reaching for those “heartier” foods, like squashes, and cinnamon, and such.
OK, truth is, I see Butternut squash in the produce section and my thought pattern goes, “yummy yum yum! Butternut squash soup! Oh! Baked with carrots and sweet potatoes ooooh lala! Let’s buy 3! Definitely making the baked squash, send the boy back a few I isles for maple syrup, he won’t mind, he loves his mommy 😎, I have cinnamon at home, the squash soup is totally happening, and the 3rd squash is just in case I think of another recipe for Butternut squash!! Yay! ” and this is how I wind up with 3 kinds of squash in my fridge. 😂 We live in the south, it’s not like we need heartier or spicier food to help keep us warm…. we just make a switch from hot dogs and corn on the cob to baked squash and chili. It’s how things are done. 😂😎
If you haven’t tried Butternut squash, you should. It’s similar to sweet potatoes in taste but not mushy like sweet potatoes and darling, if you haven’t tried it as a soup, oh my! You definitely should! It’s delicious! I reach for cinnamon all year round. It’s warm and delicious and has a way of just calming my soul. 😄 I also love the fact that Young Living gives me an authentic cinnamon in a ready to use form! Did you know that most of the cinnamon on the market is actually not even cinnamon😠 it’s actually a cheaper, easier to source, knock off that smells and tastes similar but has 0 of the actual good for you properties of cinnamon. Seriously, I was absolutely horrified when I was enlightened by this information, ridiculous!
I used to find Butternut squash intimidating. I grew up eating it as cut in half, baked in the skin with butter and cinnamon…. bless my heart, boy was I deprived. 😁 whew!
It’s hard to slice into… right? Let’s be honest, if you are a grownup , you NEED a good set of knives. Need. It’s necessary. If you don’t have a proper knife, stop right here and call your friend who sell pampered chef, or go out and get you a set of sharp, proper knives. You are welcome, I can wait. 😘
The joy of squash, is that, while it has a flavor unique to its type, it also takes one the flavors it is combined with. You can take it sweet, salty, spicy, creamy and mild or savory. The choice for flavor is yours. This recipe uses only the Butternut squash, however, I like to add in 2 handfuls of baby carrots and 4 small sweet potatoes, the texture change and slight taste difference is quite enjoyable, but you absolutely do not need to add these. 😁
1 medium Butternut squash
3 drops of cinnamon
1/8 cup butter
1/8 cup maple syrup
1/8 cup brown sugar (optional but it does add richness)
**note… if you add the 4 small sweet potatoes, you will need a bit more butter and maple syrup. If you add the carrots as well, you will want to use 1 extra drop of cinnamon, 1/4 cup each of maple syrup, brown sugar and Butter.
DIRECTIONS: preheat oven to 375°
1. You need to peel your squash. You can peel then slice, or slice then peel, peeling is a bit tricky till you get the hang of it, and slicing is super hard if your knife is dull, but easy with a sharp one. 😉 I peel the straight parts first, the slice in half and thenot half and half again, and the peel the thinner slices of the curvy part. Like so.
If you are adding sweet potatoes, peel and chop them into chunks. Carrots you only need to wash and pat dry.
2. Place your veggies into your baking dish, I love my pampered chef stoneware for recipes like this, it helps the food bake up nicely without getting all watery-juicy and gross.
3. Mix the Cinnamon with the maple syrup, stirring to combine.
4. Slice your butter and distribute evenly over the top of your veggies in the baking dish, sprinkle the brown sugar all over, and then drizzle on the Mapple syrup and cinnamon mixture all over as well. (I add a little sprinkle of ground cinnamon for aesthetics sake 😚 )
5. Pop your dish of yum into your oven and bake for 30-45 (ovens vary so check doneness with a fork)
This recipe consists of 6 very basic ingredients. All of these are forever in my pantry as add in ingredients for so many different recipes.
I have loved goat cheese for many years. It’s a magical mash up of sweet, twangy, creamy and crumbly, and it deserves to be a staple in every kitchen. Goat cheese is also highly versatile, it goes from plain to savory to sweet and doesn’t miss a beat. 😘 It’s also friendly on the budget. 👐 Goat cheese is different from dairy cheeses, obviously, cuz it’s from goats.. duh. 😅 I will say this, it’s a bit of an acquired taste, I slather and crumble the stuff on basically everything, from eggs to salads to sandwiches and crackers… and, evidently peppers. I can’t say that my sweet hubby has such a love for it, but he DID give these the two thumbs up. 😙
Pesto is amazing, if you don’t have some, getchusome! It’s fabulous added to mayo and smeared onto toasted homemade bread for a mile high sandwich, or added into some pasta for a punch of extra flavor.
Another favorite is these delightful little peppers! Aldi introduced them, and I took the bate, and haven’t looked back, we go through a bag pretty much weekly. Our littlest is 3 and becoming quite the avid eater, she will often grab a few of these and munch away, while declaring them “mmm mmm!! Ssoooo delicious!!” They really are! Crispy, sweet and perfect “snack size”. I roasted them with potatoes one night for dinner and they were scrumptious. The idea of using these gems and my new bottle of Oregano Essential Oil, was a no brainer. I was practically chomping at the bit to get this assembled and tasted! We enjoyed them as a light lunch after a late breakfast, they would also be perfect paired up with an old favorite like meatloaf or as an appetizer or even a side to a salad. You can bet yer salty grits that these amazing delights are gonna be fixed regularly. 😎
I also love that this recipe contains absolutely no salt, making this a perfect dish for anyone who is avoiding salt but still looking for amazing flavor!
You REALLY NEED the Oregano Essential Oil. Unlike fresh leaves, it doesn’t wilt quickly and lose its flavor in your fridge, waiting to be eaten, and dried Oregano just doesn’t even come close to coming close to being sort of maybe similar in taste, nope. 😶 This little bottle of Oregano holds its amazing aroma and flavor and delivers with every single opening.
Spoon and fork
2 TBSP Pesto
2 TBSP balsamic vinegar
1 TBSP olive oil
4 Oz Goat cheese
1/2 bag of Mini Peppers
4 drops Oregano Essential Oil
*preheat oven to 350°
1. Begin by washing your peppers, let them drain or pat them dry. Slice each pepper in half and do away with the stem stub and seeds inside. Lay each half, cut side up, on your baking sheet. Like so. ( I love these baking sheets, they are old and ugly and bake everything perfectly. I have never had great luck with these new fangled non stick pans, I am an old fashioned gal I guess. I scored these at a yard sale for 2$ a few years ago!)
2. Place all of the other ingredients into your mixing bowl and stir to combine. You can leave the cheese a bit more clumpy if you prefer, but I wanted a very smooth, creamy consistency, so I mixed it all a bit extra. 😙
3. Using your spoon and fork, fill each pepper half, just to full, don’t overfill them or you will wind up with a mess on your hands once it all bakes up. Help is always appreciated when things could go straight to messville. 😅
4. Place your baking sheet on the top rack in your preheated oven. Bake for 10 minutes. Now set your oven to “broil” and “hi” and turn on the oven light. Watch through the window, and let the filling come to just a bubble, then quickly remove them. It’s easy to overcook peppers and cheese, especially on broil setting.
It’s that easy!
I did not grease the pan, that oil that you see is from the olive oil that seeped out at the peppers cooked.
These are some great tips to help you use your essential oil bottles safe and efficiently. If you have any questions, please ask your enroller or contact us.
You saw my top 10 Young Living products for under $15 but it gets even better!! Check out my top 5 under $10!!! Yep under $10, that’s less then a coffee drink at Starbucks, ok maybe not quit but close. But these will be soooo much better for your health.
I feel like this is more of a PSA than a recipe, but, I also feel like people simply don’t realize the wondrful, beautiful, magical potential that can be enjoyed when it comes to essential oils. We all know to use a carrier oil when using essential oils, however, most people sadly do not realize that MANY things can be a carrier for essential oil use!
Have you caught snippets about or been to a restaurant and enjoyed ” herebed ” or “flavored” or “infused” butter? OK. It’s SOUNDS fancy schmancy and super duper complicated, but, my dear, it’s so totally NOT either one of those things. It can be fancy, I mean, your family and guests will totally think you are the queen of the kitchen and a few people may begin to pay you for a small log of that “amaaaazing butter” or a few spoonfuls of that “heavenly honey” and that’s just peachy. Cuz we both know you da bomb dot com and people need to realize that that kitchen gets hot and it’s not just because you are in it. 😜
Without further adieu!!
Various appropriate sized bowls
Metal or wooden spoons
Jars to store your goodies in
Parchment or plastic wrap if you wish to make butter logs
Sugar, use any kind you prefer
Natural, edible oil of any kind
Optional: dried or herbs that compliment the essential oils you use
SUGAR, SALT AND ANYTHING ELSE DRY: Rule of thumb, you will want to use 1/2 cup dry product to 1 drop of essential oil. Keep in mind that Peppermint and such will have a much stronger flavor than Lemon and Lavender. You may wish to use 2-3 drops of the milder essential oils.
You will simply place your dry product into a bowl and drop in your essential oil. Work quickly and stir and mash it around until it is well distributed. Pour this into a glass jar and place the lid on immediately. It is now ready to be sprinkled wherever you fancy. I highly recommend sprinkling some peppermint sugar into a cup of homemade hot cocoa. If you went salty… Black Pepper essential oil infused sea salt sprinkled onto your morning grits is sure to make you feel like you kinda maybe can own this day like a boss…. or crawl back into bed and leave it all to fate. 😂 no judgement.
HONEY, BUTTER AND ALL OTHER NATURAL, EDIBLE OILS: The same ratio applies to this and the same advice applies as well. Your product needs to be room temperature, work in a warmer rather than cooler kitchen for the best distribution. If you chose to add ( by no means MUST you) various herbs and spices, do this only AFTER you incorporate your essential oils.
For the butter, you may want to keep it simple and just stop it in a cute jar, you can use a cookie scooper thingies to place a dollop on top a perfectly grilled steak, or slice of steaming, fresh bread, or every single bite that enters your mouth from henceforth … please don’t judge. 😎 However if your in laws are coming and you are breaking out grandma’s China and the cloth napkins and hiding your “collection” of wine, you just might want to think fancier.
Mix your butter up to perfection. It should be soft and very workable. Place your butter into your fridge for 10 minutes, you are going to need your butter to be semi soft yet hold a former well. If 10 minutes isn’t enough, add an extra minute and check on it each minute until it’s perfect. You will lay a piece of plastic wrap or parchment the paper onto your counter. Spoon the semi soft butter into a “log”. It doesn’t need to be perfect at this point. You will now use the plastic or parchment as an aide to roll your butter like a jelly roll being finished into a nice, round, oblong log. When you have reached the perfect size and roundness, you will play this into your fridge and chill for 24 hours. You can also use an old butter dish lid as a form, or even something else that gives you the shape you desire a log is measly a suggestion and one of the easiest applications for a first try, you do what works for you. 😚 Serve in slices with meats, veggies, breads and starches. Oven roasted potatoes, peppers and carrots, topped with herbed butter is an amazing side that is easy, delicious and filling.
Liquid oils and honey, simply need a good stir and then to be stored in glass and allowed to infuse for about 48 hours. You can absolutely add any dried herbs but I don’t recommend using fresh ones. Basil essential oil and sun-dried tomato infused olive oil on a fresh slice of Italian bread is sure to make your tummy happy. Black pepper essential oil infused olive oil drizzled over crumbled feta and sautéed green beans will add a spin to a simple dish that will leave your taste buds craving some beans! Lavender essential oil infused honey, drizzled over a lemon poppy seed scone will brighten even the most dreary morning, and with winter on its way, local, raw honey should be a staple in your cabinet! A dollop of Thieves essential oil infused honey in your morning coffee or afternoon tea, is a delicious treat!
So, that’s it! It’s that easy! With the holidays and all of that cooking and baking and hosting and eating, you just might find this PSA handy to have in your toolbelt.😘