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Einkorn Combo Deal

Einkorn Combo Deal

 

Einkorn is the original “staff-of-life” grain, known as the oldest variety of wheat, which dates back to the beginning of time. Einkorn’s natural genetic code and low gluten levels make it a superior choice because of the compatibility with the human body when compared to the modern hybrid wheat of today. Einkorn grain is easier to digest, so nutrients are better absorbed. Today Young Living is helping to bring einkorn back to its rightful prominence in the world.

 

Einkorn ComboIf you are a member with Young Living this is a great combo deal!  If you aren’t a member you can join now and be a customer or if you’d refer, like I did, to save even more you can be a Wholesale Member and save 24% everyday,  it’s an even bigger savings.

Young Living’s Blog has tons of posted recipes and you can find more here.

Ir you have problems with Gluten this ancient grain flour is much easier to digest, a lot of people who cannot tolerate gluten can still digest this flour.  It has some great recipes in the cookbook and you also get a 32 oz. box of Einkorn flour, together Retail $32.89 or Whsl. $25.00

Einkorn regularly by itself Retails for $13.82 and Whsl. $10.50

From Our Fields to Your Table cookbook alone Retail $22.04 Whsl. $16.25

Young Living also has Einkorn Pancake and Waffle Mix 32 oz. Retal $13.82 Whsl. $10.50

Gluten Free Einkorn Pancake and Waffle Mix 16oz. Retail $10.53 Whsl. $8.00

Einkorn Spaghetti 8 oz pkg Retail $7.24 Whsl. $5.50

You can only get Young Living products from an independent representative, like me, or by becoming a customer or wholesale member.  Join here!

Ready To Purchase

Here’s what you need to do if you are ready to purchase Young Living Essential oils!  If you are ready now, then click here!  If not, read on if you still need to decide.

When you click the link I provided, it’s going to send you to my essential oil website.  Take some time and look around.  Feel free to ask me some questions as well.  I’d really like to get to know you and build a relationship.  I’d like to know about your family, where you work, what you’re going through.  You don’t even need to sign up right now, ask me questions first, let’s get to know each other!

If you’re already decided, then go right ahead and choose whether you want to be a Customer or if you’d rather save 24% on every order like I do, then by all means become a Wholesale Member.  I will NEVER pressure you to make sales, purchase monthly minimums or anything like that I promise.  But, either way you will become part of my team.

I did however,  choose to make Young Living my work from home business and I am so happy I did, I love making my own hours and earning a nice Thank You check from Young Living each month.  I use my Thank You checks to pay for my oily addiction and to throw into the family vacation pot.  If you don’t choose to jump in and give it your all to a home business I totally understand, it is not for the faint or weak of heart.

No matter if you are a Customer or a Wholesale Member you will still be a part of my team and I will support you any way I can.  To begin with I will be sending you a welcome gift which will include a handy Essential Oils Pocket Reference bookEOPR

This book has helped thousands just like you and me, learn the history of oil usage, as well as the MANY, MANY uses for them.  It includes handy recipes for all types of personal usage, massage techniques, and a descriptive list of each oil along with its plant name and ingredients.  I don’t know where I would be without it. If your’re ready click here!  If not read further.

Did I mention the support you will get??  I have a secret group page on Facebook that you can also join and no one sees the posts but the members.  We share a lot of great things about oils, how to use them, when to use them and notices of sales, promotions and occasionally I will give away products too!  We are a fun group who all use oils and have the same goal in life.  to rid our life of chemicals, using chemical free cleaning products, chemical free personal products and keeping our health above the wellness line as we call it, by using essential oils.  Now I’m sure you’re ready!  So click here and head on over.

I can’t wait to meet you and get to know you better.  Most of all it excites when I meet some one who wants to take the oily journey with me, it’s been such a blast meeting all the great people in Young Living.  We are like a huge family.  Come on, dive in, you know you want to!

There are several different diffusers and kits to choose from, kits start as low as $160 and vary depending on the choice of diffuser.

New-YL-Starter-Kit1

MY PERSONAL FAVORITE

young-living-premium-starter-kit-with-aria-diffuser  The premium, starter kit with the ARIA diffuser is my absolute FAVORITE.  I love this diffuser because of its light and sound features as well as remote operation.  It has speakers with pre-programmed music and an MP3 jack so you can play your own relaxing music while enjoying the multi light function, or non at all. I never used to mention it until I got one for myself, now there is nothing to compare it too.  It’s lovely bamboo finish and nice glass globe top is an added addition to any room.

TOXIC FREE CLEANING AND PERSONAL CARE

Thieves Premium Starter Kit $160

Thieves

IMMUNITY BOOSTING AND ENERGY

Ningxia Premium Starter Kit $160

Ningxia

 

TGI FRIDAY’S

TGI

I give this place a #1, numero uno! as they are the most PALEO friendly!!  In my opinion, why?  Because they let you choose 2 sides, so choose healthy.

Shrimp Key West or Salads(hold the croutons & tortilla strips).

Anything on the Jack Daniel’s and “Steaks & More” are great choices.

Avoid the chicken here unless they will let you substitutes the pasta, most of them come with a pasta.

TGI2

This skewered pineapple chicken is a great appetizer choice.

 

TGI3

This is a grilled chicken breast with Jack Daniel’s sauce salad!

APPLEBEE’S

APPLEBEE’S

 

applebees

It’s not as hard as you think to eat well while dining out.  Applebee’s is one of the easier places to get some great whole foods.  Here I listed some from the current menu:

Shrimp & Spinach Salad

Ceasar (HOLD THE CROUTONS)

Most chicken dishes are okay.  If you choose the chipolte lime no rice & beans, they will subtitute the vegetable of the day.  Order them steamed or grilled and no potato.

Steaks are fine, but hold the potato and any other starches like rice or pasta.

 

Quick List-Recipes-Info

OIL FACTS

How long does it take for essential oils to work?

How often can I apply Essential oils?

LOVE & ROMANCE

Essential Oils for Love & Romance

FOR HIM

Beard Balm/Salve

Essential Oils for Him

Father’s Day

HEALTH & WELLNESS

VITALITY LINE

Immune Booster

Oils in the Shower

Essential Oil Inhalers

Hair Serum

5 Steps to Radiant skin

Diffuser Comparison

 

LET’S LOOK AT INDIVIDUAL OILS

Frankincense

Citrus Fresh

Cool Azul

Northern Lights Black Spruce

HOME DIY and CLEANING

Essential Oils & Laundry

 

Mexican Cheesy Stuffed Chicken

INGREDIENTS

2 Tablespoons canola oil (for veggies)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 teaspoon kosher, himalayin or sea salt
1 teaspoon freshly ground black pepper
4 ounces cream cheese
½ cup shredded cheddar cheese
½ cup diced pepper jack cheese
3 boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 Tablespoons canola oil (for chicken)
Salsa, sour cream, and guacamole for serving

PREPARATION
Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.

In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.

On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.

Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.

Serve with salsa, sour cream, and guacamole!

Week of May 2, 2016

Week of May 2, 2016

TIPS!!

Ya’ll know how I love to cook!  Well don’t tell me you don’t know how or can’t learn.  I want to shout out to this 12 year old up in San Angelo who just recently started a YouTube channel and posting some awesome, easy and delicious recipes!!  Here’s to Caleb! Check out his videos and subscribe to his channel by clicking here: COOKING WITH CALEB

Want a sinful treat???  I have to say sinful because as ya’ll know I do advocate staying away from too much sugar, but you know some times a person just needs a fix of something chocolaty and sweet!!  Here is a super recipes for SKILLET BROWNIES a video by Caleb.

This week is chicken and more chicken recipes, I love chicken!

I Love one pan meals too,  so I’ll begin this week with this one

ONE PAN MEXICAN CHICKEN

  • 4 Tbsp olive oil,divided
  • 1 1/2 lbs chicken thighs, boneless, skinless
  • salt and pepper, to taste
  • 1/2 white onion, diced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 jalapeño, diced
  • 2 cloves minced garlic
  • 1 Tbsp all-purpose flour
  • 2 cups chicken broth, home made is best
  • 1/2 cup green tomatillo sauce
  • 1 Tbsp cilantro, fresh, chopped
  • 1/2 Tbsp red pepper flakes
  • for garnish
  • 1 avocado, sliced
  • 1/2 white onion, finely chopped
  • 2 limes, cut into wedges
  • 2 jalapeños, minced
  • 1/4 cup cilantro, fresh, chopped
  • 1 small zucchini, diced
DIRECTIONS
  1. In a large skillet heat 2 Tbsp oil until it shimmers over medium-high heat. Season the chicken and brown on each side for five minutes. Remove from the skillet and set aside.
  2. Add the remaining oil and heat until shimmering. Sauté the onion, celery and carrot until softened, about 3-4 minutes. Add the garlic and cook for 1 minute.
  3. Sprinkle the flour over the veggies and stir into the mixture. Cook the flour for 1 minute then add chicken broth. Whisk to combine. Scrape the bits (the fond) from bottom of the pan. Bring to a boil and reduce the heat to medium-low.
  4. Nestle the chicken evenly throughout the pan. Cover and let simmer for 15 minutes or until the chicken is cooked through and very tender. 5 minutes before serving, stir in the green tomatillo sauce and sprinkle with cilantro and red pepper flakes.
  5. While the chicken is simmering, place the optional garnish ingredients in individual small bowls.

SERVING SUGGESTION:  3 cups cooked rice

LEMON CHICKEN

  • 1 c. organic non GMO(use what you have, but I choose organic for me and my family)
  • kosher, himalayan or sea salt(Read about the salt thing)
  • Freshly ground black pepper
  • 1 tbsp. dried oregano
  • 1 lb. boneless skinless chicken breasts
  • 1 c. low-sodium chicken broth ( I make my own)
  • 1/2 stick butter
  • 2 cloves garlic, minced
  • Juice of 2 lemons
  • 1/4 c. dry white wine
  • 1 lemon, sliced

DIRECTIONS

  1. In a shallow baking dish, add flour and season with salt and pepper. Add oregano and whisk to combine. Add chicken and toss until fully coated. Set aside.
  2. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden and cooked through, 6 minutes per side. Season with salt and pepper. Transfer to a plate.
  3. To skillet, add chicken broth, butter, garlic, lemon juice, and white wine and season with salt. Bring to a simmer then add lemon slices and return chicken to skillet, tossing to coat in sauce. Serve with pasta, short brown rice or bread.

Chicken broccoli

SPICY ORIENTAL CHICKEN w/BROCCOLI

1 med broccoli head cleaned cut and steamed

For the Sauce:

1/3 C water

1/3 C Soy sauce

1/4 C Honey

2 Tbl minced garlic

Cook on med-high about 5-7 minutes to thicken, set aside

In a skillet add these:

1 Tbl oil

2 cloves minced garlic

1 1/2 lb chicken cut into bite sized pieces

Cook until done then add:

3 large carrots, sliced

1/2 med white onion, sliced

Cook to desired tenderness, I like mine crunchy!!

Pour your sauce over chicken mix, add the broccoli and sprinkle with a bit of salt and pepper.  Add red pepper flakes if a little spicy taste is what you like.  Stir to incorporate and serve over rice or noodles!

MEXICAN CHEESY STUFFED CHICKEN

INGREDIENTS
2 Tablespoons canola oil (for veggies)
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 onion, diced
1 teaspoon kosher, himalayin or sea salt
1 teaspoon freshly ground black pepper
4 ounces cream cheese
½ cup shredded cheddar cheese
½ cup diced pepper jack cheese
3 boneless skinless chicken breasts
2 teaspoons salt
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons garlic powder
3 Tablespoons canola oil (for chicken)
Salsa, sour cream, and guacamole for serving

PREPARATION
Heat the canola oil in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized. Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.

In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.

On a cutting board, slice a pocket in the chicken horizontally and fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.

Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.

Serve with salsa, sour cream, and guacamole!

SWEET SPICY CHICKEN

8 boneless, skinless chicken breasts

1 1/2 tablespoons olive oil

2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/4 teaspoons salt

1 teaspoon ground cumin

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon paprika

1/2 -1 teaspoon chipotle chili powder

Honey Dijon Glaze:

1/3 CUP Nature Nate’s honey

1 tablespoon Dijon Mustard

1 tablespoon apple cider vinegar

1 teaspoon lemon juice

Directions:

1. Line a baking sheet with foil (not parchment paper) and lightly spray with cooking spray. Set aside.
2. In a medium bowl, whisk together the Chicken Rub Ingredients and evenly rub all over chicken. Place chicken on prepared baking sheet.
3. Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total).
4. Meanwhile, in a small bowl, whisk together the Honey Dijon Sauce ingredients.
5. Remove chicken from oven and brush top side with Honey Dijon Sauce; broil 1-2 minutes or until chicken is cooked through.
6. Brush individual servings with remaining Honey Dijon Sauce as desired.
7. Enjoy!

WAH, WAH, WAH

A few of you have missed the shopping list.  Sorry, but hey, you need to take a few baby steps in a journey to better eating.  One of them is learning to make a shopping list.  You know your store.  Make the list by category and don’t forget to add extra items for side dishes.  Need some side dish ideas?  I have a page of side dishes here.  Go check them out!

 

 

 

 

 

 

 

 

 

Spicy Oriental Chicken w/Broccoli

SPICY ORIENTAL CHICKEN w/BROCCOLI

1 med broccoli head cleaned cut and steamed

For the Sauce:

1/3 C water

1/3 C Soy sauce

1/4 C Honey

2 Tbl minced garlic

Cook on med-high about 5-7 minutes to thicken, set aside

In a skillet add these:

1 Tbl oil

2 cloves minced garlic

1 1/2 lb chicken cut into bite sized pieces

Cook until done then add:

3 large carrots, sliced

1/2 med white onion, sliced

Cook to desired tenderness, I like mine crunchy!!

Pour your sauce over chicken mix, add the broccoli and sprinkle with a bit of salt and pepper.  Add red pepper flakes if a little spicy taste is what you like.  Stir to incorporate and serve over rice or noodles!

Lemon Chicken

LEMON CHICKEN

  • 1 c. organic non GMO(use what you have, but I choose organic for me and my family)
  • kosher, himalayan or sea salt(Read about the salt thing)
  • Freshly ground black pepper
  • 1 tbsp. dried oregano
  • 1 lb. boneless skinless chicken breasts
  • 1 c. low-sodium chicken broth ( I make my own)
  • 1/2 stick butter
  • 2 cloves garlic, minced
  • Juice of 2 lemons
  • 1/4 c. dry white wine
  • 1 lemon, sliced

DIRECTIONS

  1. In a shallow baking dish, add flour and season with salt and pepper. Add oregano and whisk to combine. Add chicken and toss until fully coated. Set aside.
  2. In a large skillet over medium-high heat, heat oil. Add chicken and cook until golden and cooked through, 6 minutes per side. Season with salt and pepper. Transfer to a plate.
  3. To skillet, add chicken broth, butter, garlic, lemon juice, and white wine and season with salt. Bring to a simmer then add lemon slices and return chicken to skillet, tossing to coat in sauce. Serve with pasta, short brown rice or bread.