1 cup peanut butter
1 large egg
1/3 cup sugar
2 Tbsp Gluten Free Flour
8-20 drops doTERRA Essential Oil

1. Preheat oven to 300 degrees
2. Place all ingredients in a bowl and combine with a hand mixer, wooden spoon or your hand.
3. ​Roll into 1 inch balls and place on cookie sheet covered with parchment paper.
4. Gently press the ball sightly flat, then use a fork and press the fork tongs gently into the top of cookie, both directions, to create the well known hash marks on top. Lightly sprinkle with coarse sea salt.
5. Bake for 12-15 minutes. Cookies will be soft and gooey. Transfer parchment to a cooling rack and allow cookies to cool at least 5 to 10 mins, cookies will solidify as they cool.

Flavor Combos
Rosemary
Wild Orange
On Guard
5 Spice - equal parts cinnamon, clove, black pepper, cardamom and wild orange doTERRA essential oils.


Let you imagination run wild. I would love to hear if you came up with another flavor combo that works, if you do, please comment.

Salad
​As in Essential Life Book:
10 oz Organic Baby Spinach
1 lb Organic Strawberries, cut into thick slices
½ cup sliced almonds
½ cup fat-free feta cheese (I used regular Feta)


Raspberry Vinaigrette
As in Essential Life Book:
2-4 drops doTERRA Lime oil
1 pint fresh raspberries
1 Tbsp Honey
2 Tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar
¼ cup olive oil

• In a small bowl mash raspberries.
• Add remaining vinaigrette ingredients and mix using a wire wisk until combined
• Strain vinaigrette, then chill for 30 mins
• Toss salad ingredients with raspberry vinaigrette

My Variation:
Salad
​As in Essential Life Book:
10 oz Organic Baby Spinach
1 lb Organic Strawberries, cut into thick slices
½ cup doTERRA Spiced Sliced Almonds (recipe below) 
½ cup fat-free feta cheese (I used regular Feta)

doTERRA Spiced Almonds
Add 2 drops of doTERRA On Guard Essential Oil  to ½ cup sliced honey almonds and toss.

Raspberry Vinaigrette
1 pint fresh raspberries
2 Tbsp Red Wine Vinegar
1 tsp Spicy Brown Mustard
1 Tbsp Honey
¼ cup EVOO with 4 drops doTERRA Lime Oil added

Add first 4 ingredients to a blender and blend for 30 second to 1 minute to thuroughly blend raspberries into liquid. Once blended, open pour hole of blender lid and slowly add the EVOO in a small steady steam. This action will completely emulsify the dressing. This action can be achieved without a blender if the amount is too small for a blender. Simply smash raspberries as mentioned in original recipe, add other 3 ingredients and then wisk briskly as you are pouring in the EVOO. Keeping the stream slow and steady will allow the ingredient to emulsify. This method my not produce a long lasting emulsification, meaning it may break (separate) back into oil and vinegar. In this case, just shake well before serving, as in regular salad dressings.

To assemble salad, combine salad ingredients and toss with dressing. Or for a more fancy presentation assemble salads on individual plates, arranging topping with care for visual effect. Then drizzle the beautiful pink dressing over the salad allowing some to drizzle on the plate.

When I made this recipe I did so for 25 people, so this is my attempt at reducing the size of the recipe. The number of skewers you end up with may vary.

Skewers
1 lb Chicken Breast Cut into 1 inch pieces
1 lb Sliced Veggies
Zucchini – sliced about ½ inch thick
Summer Squash- sliced about ½ thick
Mushrooms – Cut small in half, slice large into 3 or 4 ½ inch slices
Red Onion – cut in half and then each half into 3 or 4 equal parts, so pieces are about 1 inch
Red Bell Pepper – cut into 1 inch pieces


Marinade
Need ½ cups per lb of meat and ¼ cup per lb of veggies
to make 1 cup of Marinade:
¾ cup of EVOO or other oil
add to oil: 3 drops doTERRA Rosemary Oil
3 drops doTERRA Basil Oil
3 drops doTERRA Oregano Oil
3 drops doTERRA Thyme Oil
(1 drop of each oil per 2 oz cooking oil))
¼ cup Apple Cider Vinegar
¼ tsp spicy brown mustard
¼ to ½ tsp salt
pinch pepper
1 clove of garlic smashed (or use garlic press if hand mixing)

Place all ingredients into a blender  and blend, or into bowl and wisk to combine.

Instructions:

• Place 5 to 8 skewers in salted water for at least 30 mins, I do it first and let them sit the whole time I prep.
• Place cut up veggies into a large zip lock bag and chicken into another bag. Add ½ cup of marinade to the chicken bag, seal, roll bag to coat chicken and place in refrigerator for at least an hour, up to 6, more than that and the chicken can get mushy!
• ½ to 1 hour before assembling skewers add 2 to 4 Tbsp of marinade to vegetables(or as much as needed to coat), seal, roll to coat veggies and place in fridge to marinate.
• Assemble the skewers as you wish. You can do some meat and some veggie or a combo of both on each skewer.
• Grill skewers on Med Heat turning every few minutes until skewers have an even lightly charred color and the chicken is cooked through.
• Serve with Rice and a Salad for a complete meal.   

As in Essential Life Book:
On stove top
1 cup rice
2 cups water
1 Tbsp Coconut Oil
2 drops doTERRA Lime EO
½ toothpick swirl doTERRA Cilantro Oil
½ cup of green chili salsa
Fresh Cilantro
Salt and pepper to taste


Bring water to a boil, and add coconut oil, essential oils and rice. Cover and reduce to low heat. Simmer until rice is tender, approximately 20 mins. Stir in salsa and chopped cilantro and add salt and pepper to taste.

My Variation:
In a Rice Cooker
3 cups Rice and fill to 3 cup line with water.
2 Tbsp Coconut Oil
6 drops doTERRA Lime Oil
2 tsp salt (salt during cooking is best for rice, just like pasta)
1/2 drop cilantro oil (1 drop from a sample bottle)
¼ to ½ cup Trader Joe's Green Chili Salsa, to taste
Fresh chopped cilantro ¼ to ½ cup

Add first all ingredients to rice cooker, except the salsa and cilantro.
Push cook, when rice is finished stir in salsa and chopped cilantro.

Leave out the Green Chili Salsa and Cilantro and you have a lightly flavored rice, suitable for many uses. Try other essential oils in rice water to jazz up plain old rice in seconds and for just pennies. Both of these rice variations are amazing served with a fried egg on top. Would make AMAZING Burritos also. Mmmm the possibilities...