Recipes with Young Living Vitality Oils

How to flavor Sugar, Salt, Honey and Butter and a bazillion other things with Essential Oils

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!!
* Supplies:

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

* Ingredients:

Butter, softened

Sea salt

Sugar, use any kind you prefer


Natural, edible oil of any kind

Optional: dried or  herbs that compliment the essential oils you use

Essential Oils

* Instructions:

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.😘 

Recipes with Young Living Vitality Oils

Tabouli or Tabouleh With Lemon Essential Vitality Oil

The jury is out on which spelling to use, the first time I actually saw the name in print, it was spelled Tabouli, however you spell it, it tastes scrumptious!

I consider myself a fairly adventurous eater. I draw the line at snails and puffer fish, but I am totally game for some alligator tail and dandelion salad. 😊

We first discovered this delicious little gem at a darling little store in Florida. The owner is one of those people who makes you feel right at home, as he breaks off chunks of this dream worthy, heart bread and dips these huge chunks into various dips in clear plastic bins behind the counter. You can walk in hangry and walk out stuffed, just on the samples!  My hubby always buys too much, but I fully support him and may perhaps encourage such behavior. 😜 There is Tabouli, and this creamy feta dip that is heavenly, I have dreams about the dolmas, and the sundried tomato soft cheese dip is enough to make my eyes drift closed in delight. Barrels of figs, olives, various grains and such line the flour and the enda of a few isles. A wall is covered in small barrels tipped on their sides and each barrell has a different flavored coffee. The isles are narrow and always cramped feeling, but I always linger and read labels and admire the packaging. I enjoy stores where all of my senses are tended to. 😂

The first time I tried Tabouli, I nearly turned the sample down. Parsley… And tomatoes… Meh, it was pretty, but did I want to chomp around on a bunch of parsley? No, not really. Then I tasted and my taste buds were transported to a wonderful land, one from which they never wanted to return from.   Alas, we live many many miles from “our store”  and my belly needs Tabouli from time to time, so, here is as close to that as I can manage.


1/2 cup measuring cup

3 cup glass bowl

Salad or serving bowl



Cutting board


1 bunch of parsley

3 Roma tomatoes

1/2 a bunch of green onions

1/2 cup fine Bulgur

1/2 cup boiling water

1 lemon

3 drops Lemon Vitality Essential Oil

Salt to taste if desired



1.Place your Bulgur in your glass bowl. Pour your boiling water over the bulgur, stir well and set aside.

2. Dice your tomatoes, parsely, green & onions finely.

3. Place all of the ingredients above into your serving bowl, and stir gently to combine.


4. Cut your lemon in half and place your drops of lemon essential oil onto one half, then squeeze the juice from both halves into your salad. Toss to coat.

5. Sprinkle in a bit of salt if desired.

You can serve this with olive oil for each person to add to their portion or drizzle a bit into your salad and stir to distribute. Or dont use olive oil at all, totally your call. I enjoy it on mine, it makes it a bit smoother tasting.

This is one of those dishes that I find myself eating  straight from the bowl. Its so light and flavorful, but totally guilt free.


Recipes with Young Living Vitality Oils

Pan Seared Green Beans With Black Pepper Essential Oil and Feta

I love fresh, simple and flavorful foods! This recipe delivers all of these requirements! I don’t personally, enjoy canned green beans, even though I grew up on enough home canned beans to choke an elephant. 😂 Once I tried my hand at fresh, pan seared, there was no going back. Um… Those were at a chinese buffet pf all places. 😜 I also have a penchant for adding cheese to things. My hubby teases me ” everything is betta with feta!” And its true! Cheese cam absolutely finish off almost any dish. If your tummy suffers when eating cheese, just omit it. Seriously, I totally understand add some garlic or bacon crumbles instead. 😉

I love that this dish is so simple and fast and easy yet so delicious and filling and pretty. 😘

I also enjoy the zing of black pepper but I am not a fan of the crunch and grit that using a nice amount leaves behind. I also dont enjoy a black chunk of pepper stuck between 2 front teeth when I smile lovingly a my hubby over dinner. I’m sorry but that kills the mood instantly. 😁


Small knife

Heavy pan


1 lb. Of fresh green beans

3 tbs room temperature butter or ghee

1/4 – 1/2 cup crumbled feta

1-2 drops Vitality Black Pepper



1.Rinse your beans and end them.


2. Mix your black pepper essential oil into your softened butter. Place the mixture into your pan. Melt your butter in your pan over medium high heat.

3. Toss your beans into the hot, melted butter.

4. Toss frequently and cook for about 10 minutes. When you see them turn bright green and begin to appear a tad limp, they are done.

5. Turn off your heat and give them a toss. Dump in the feta and let it sit while you plate up the other food. Give it all one last toss before dishing into plates.


How simple is that!?



Recipes with Young Living Vitality Oils

Taco Dip Bowls

20170808_194121_Burst01-1Taco Tuesday is basically like, basic breathing. Families everywhere are looking forward to Tuesday BECAUSE of Tacos. 😝

Growing up, Tacos entered my life somewhere in my teens. That traditional yellow box and crunchy shells were quite the big deal when Mom decided to add this meal to her menu. They were simple, yet delicious, with diced tomatoes, diced onions, shredded lettuce, shredded cheese, black olives, sour cream, ground beef and those crunchy shells. Truth be told, I am a simple girl with picky tastes. I can cook something once for kicks, a second time to master it and by try #3, my taste buds are all laid out in the sun, giving me the stink eye, having begged relentlessly for CHANGE!! (They have issues, we are working on it.) ((They love variety, don’t judge)) 😜

I think the first time I broke out tacos on my little family, was back in 2009-ish.  They were a hit and have remained a menu staple since. Granted, they change from one time to the next, but they are always devoured with relish (not pickle relish, that would be gross 😝).

We are doing a lowish carb menu for a few weeks, because it’s fun to change things up from time to time and step outside the norm. Right?! Right.   One huge reason I enjoy tacos, is that you can create them however your tastebuds or dietary needs require, and you are still going to have a very happy tummy. Not to mention, you can feed a flock o younguns, no matter the ages,  with tacos – with minimal ingredients and minimal funding. Tacos AND tummy are wallet friendly!

This ingredient list is merely a guide to jumpstart your imagination. Shell them, wrap them, bowl them, minus what you don’t like and add in what you do, the sky is the limit and there is literally no wrong way. Unless you DON’T make them, and that’s just so many shades of wrong and you are inviting people to retaliate…. If the family rises up against you, you are on your own, sista, full bellies make happy people and happy people require tacos. 😉

This recipe feeds 5 of us with a bit leftover for at least 2 people to eat for lunch the next day… Or 1 very starving preteen who swears he hasn’t been properly full since he was in the womb. 😝


Bowls and spoons

Knife and cuttingboard

Crockpot (optional)



1 large or 2 small chicken Breast, or 1 lb ground turkey, or ground chicken or ground beef or roast beef.  Or no meat if you so choose.

2 cups cooked black beans or refried beans or 1 cup of each

2 oz shredded cheese

1 avocado mashed

1 cup cooked rice or quinoa or omit entirely

1 small onion diced

3 Roma Tomatoes diced

1/2 a bunch of cinaltro chopped

1/2 to 3/4 of a head of lettuce shredded

3 tbsp sour cream per person you are


2 jalapenos finely chopped

2 tbsp per person mexican melt cheese

Taco seasoning (packet or make your own)

Salt to taste

Juice of one lemon

Lemon vitality essential oil

Lime vitality essential oil


If you cook everything from scratch, and shred and chop like a ninja, do so, if you are a pre chopped, bags and pouches kind of chef, then do that.  I do everything from scratch because a. It’s cheaper, b. There is something about slicing and dicing that brings me pleasure, 😂 and c. I have a mind numbing fear of a finger being in a random can or a mouse head…. Because, well, the internet. 😱

  1. Add them lemon essential oil to anything diced.
  2. Add the lime essential oil to the sour cream
  3. Add the lemon JUICE to the tomatoes.
  4. (I dice and mash my avacodo and add salt, half the lemon juice, and lime essential oil)
  5. (I dice the tomatoes, onion and chop the cilantro, mix together, add the other half of the lemon, a dash of salt and a drop of lemon essential oil)
  6. Now you just simply layer the ingredients into bowls. I start with rice, then meat, then beans, a layer of guacamole, then lettuce, and finish off with the pico di gao (🍅 onion and cilantro mixture), cheese, sour cream. A drizzle of that melty cheese and jalapeno as an accent.
  7. You can serve this in shells, with chips, in a wrap or a bowl with a fork. Its up to you.




Recipes with Young Living Vitality Oils

French Macaroons


Happy, happy, joy joy!!! Macaroons are in my kitchen! Yummy! Pardon the munching sounds. 😝

If you have ever enjoyed a freshly made macaroon, y’all know what I’m talkin’ about. A slightly crispy outside, semi fluffy/chewy inside, and the fillings!! From custards to butter cream, its the boot scootin’ scootin’ boogie in taste bud town!!  Devour these as you assemble them, serve them to your dear friend with tea or coffee or as an elegant dessert at the end of a grandma’s china meal. There is no wrong way to indulge in these. Side note… I strongly support the act of squirreling a few handfuls away in the back of your freezer. I shall not judge, in fact, I applaud you! Oh, you smart cookie, saving for a rainy day!! You totally win at life. 😂

This is another one of those foods that looks sooooo difficult and most people won’t even attempt them because they do seem so daunting. Let’s be honest… If you can read and follow simple instructions, you can do this. In reality, it is easy, the ingredients and supplies are easy to find, probably already in your kitchen and the time it takes is no more than that needed to bake a cake or cookies or pie. This was also fun to assemble with my 9 year old, I read out the instructions and she carried out all the work, she really could have done this by herself, but we enjoy teamwork. 😘


Baking sheet

Parchment paper


Round object to trace


Piping bag with round tip


1 cup confectioners sugar

3/4 cup Almond flour

2 egg whites (save your yolks!!)

1/4 cup white granulated sugar

1 tsp lemon juice or 1/2 tsp cream of tartar

1/4 cup white sugar

3 1/2 tsp milk

7 TBSP milk

3 TBSP honey, or 2 tsp vanilla

Any kind of Vitality Essential oil you desire. A few combos that work well are; lavender, lemon, lime, or orange, peppermint, or cinnamon. You can add chocolate to either the cookie part or the filling.

Gel food coloring, if color is desired

*Before you begin, you will want to draw circles on your parchment paper. Try to keep them in straight rows. Larger than a quarter size will take 15-18 minutes to bake and smaller will take 5-10 minutes.20170726_143657


1.Sift together the confectioners sugar and almond flour 3 times, discarding any pieces that are too large to pass through, and set aside.

2. In mixing bowl, beat the egg whites until frothy, (add in any desired food coloring at this time) add your lemon juice and beat for a few seconds, then, slowly add in granulated sugar and continue to beat until stiff. (If you are adding essential oils, now is the time to do this. You will need approximately 4-5 drops of any citrus oil and 2-3 of any other type. )20170726_145132

3. Carefully fold in the dry ingredients. (If you add chocolate or finely ground tea leaves, this is what you will add it with. To make lavender and earl grey flavored, you will use 1 tsp earl grey tea leaves, crushed or ground to a fine consistency, and 3 drops of lavender.)


5. Fill your piping bag and carefully pipe into rounds on your parchment paper. You will place the tip on the parchment paper, and as you squeeze gently, slowly lift it just a bit so that the mixture eases out into a glorious circle. Resist the urge to swirl it into a circle, let the tip work for you. (My tip in the picture, is, in my humble opinion, too small for this project. However, it did work, just not as gracefully as I prefer)


6. Once you have filled your trays with rounds of love, tap the trays firmly on the counter to encourage the cookies to spread just a bit.  Set a timer for 30 minutes and allow them to rest, away from small, fast fingers. 😜

And now we commence the creation of the wonderful Filling….

My dears, I could eat this with a spoon…. Okay, correction,  I DO eat this with a spoon.  😬  its so delicious!!

7. In a small sauce pan, place your 2 egg yolks. Give them a small whisking, and then add your sugar and whisk again. Add your milk, and whisk again. Turn your burner to medium low, and heat and stir this mixture until it reaches custard consistency. (It will coat the back of a metal spoon). Now you will add your butter. Heat until melted, then transfer to your refrigerator.


8. After your cookies have sat for 30 minutes, you will need to do a finger check. Gently touch the tops of several, they should feel dry and not damp at all. If they are dampish, let them rest awhile longer. If they are dry,  you may heat your oven to 300 degrees, please don’t do 350, or 275, it’s absolutely imperative that the temperature be 300 degrees. 😊

9. Place your cookies into the oven and set your timer for 5 minutes. Now, remember when I said that larger ones take longer and smaller ones take shorter times? Keep this in mind. If your cookies are barely the size of a penny, 5 -7 minutes will be plenty. If you went larger and your are more the size of, say, a small jar ring, you will need closer to 18. Rule of thumb, I give mine a little checkypoo at 5 minutes. I find one close to the edge and using a butter knife, I gently attempt to lift one from it’s bottom. If the little fella lifts right up, I know they are done, if he doesn’t, they they aren’t. The bottoms may be ever so lightly golden. Simple as that.

10. Once you have pulled your delicacies from your oven, let them cool on the parchment paper.

11. Once both your cookies, as well as your filling have cooled sufficiently, you can begin assembly. Try to choose two cookies that match up nicely and make them a couple, married together in perfection with whatever love, I mean filling, you desire. (The buttercream from the lemon cake recipe works well.


These will keep nicely for about a day on your counter in an air tight container. Any longer than that, I recommend popping them into the freezer…. At which point, cross your fingers amd hope everyone else forgets about them and you get to enjoy them when the munchkins aren’t watching. 😉 if you made them small enough, you can actually hold several in your hand as you shuffle around and pop them into your mouth and the wee ones will be none the wiser. 😘 just sayin’ 😂