Recipes with Young Living Vitality Oils

Maple Syrup and Cinnamon Essential Oil Infused Butternut Squash

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. 😁



Sharp knife

Cutting Board

Potato peeler

Baking dish


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.20171101_171208_HDR

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 😚 )20171101_174248_HDR

5. Pop your dish of yum into your oven and bake for 30-45 (ovens vary so check doneness with a fork)20171101_191758_Burst01


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.