Welcome to Oils on a Budget!
Thanks so much for spending some of your valuable time with me to learn how you can make the switch to essential oils and oil-infused products . . . without breaking the bank!
Essential oils are so versatile and serve many different purposes, allowing you to replace many of the harmful products in your home with much safer alternatives. Because Young Living oils are pure and potent, you will find that one drop goes a long way, meaning in some cases, you are saving lots of pennies in the process!
Throughout this class, you will learn about different oils costing under $20 and ways to use them, get tips for stretching your products to make them last longer, and see how some items you purchase can serve more than one purpose.
Introduce yourself below and share with me one or two products you now use that you would love to be able to replace with something better.
*I am not a doctor. I am not here to diagnose, treat, or cure any of your illnesses. The content I cover is for informational purposes only.
Now that you’ve gotten a few drink recipes to try, let’s move on to some appetizers. This is my favorite category. I could honestly just sit around and eat a variety of appetizers as my dinner. Ha! Could you?
This first one is a favorite for the kids. We use Cinnamon Bark Vitality in this recipe but you could try others to find which one speaks your language - Orange or Lemon Vitality would be two I would try first!
Berry Honey Yogurt Dip
- 2 cups plain or vanilla Greek yogurt
- ½ c honey (decrease to ¼ if using vanilla yogurt)
- 1 drop Cinnamon Bark Vitality
In a medium bowl, combine the yogurt, honey, and Cinnamon Bark Vitality essential oil. Stir well. Cover and refrigerate for at least one hour. Serve with assorted fresh fruit. Store in the refrigerator for 3-4 days.
Did you know? Cinnamon Bark Vitality can help support healthy digestive and immune systems. It’s also one of the oils in the well-known Thieves blend.
This next one is a hit with the adults but some kids may enjoy it too! Put your garden to good use and go grab a few ingredients to share with some friends.
Caprese Salad with Lemon-Basil Vinaigrette
- Grape or cherry tomatoes, halved
- Fresh mozzarella, cut into chunks
- Fresh basil leaves
- 1 T red wine vinegar
- 2 T balsamic vinegar
- 2 cloves garlic, chopped
- ½ c olive oil
- Salt and pepper to taste
- 3 drops Basil Vitality
- 3 drops Lemon Vitality
Place tomatoes, mozzarella, and fresh basil leaves in a bowl and set aside. Add red wine vinegar, balsamic vinegar, garlic, olive oil, salt and pepper, Basil Vitality, and Lemon Vitality to a blender or food processor and mix until combined. Pour vinaigrette over tomatoes, mozzarella, and fresh basil and stir gently. Serve immediately.
Did you know? Basil Vitality can support the nervous system and digestive system. Lemon Vitality is an immune system powerhouse and helps to flush the body of toxins.
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Have any other favorite summertime apps you’d like to share? I love a good fresh salsa recipe with oils!
“Summertime is always the best of what might be.” ~Charles Bowden
Oh sweet summer! Sunshine, outdoors, beaches, barbeques…
What are some of your favorite things about summer?
Share some of your personal favorites.
For me, summer means giving my oven a break; it’s firing up the grill, cold salads, and frozen desserts; sitting around a campfire, roasting marshmallows, and making S’mores and memories with family and friends!
These recipes are perfect for all your summer celebrations - or if you just want to bring some warmth to the winter!
Mediterranean Marinade (The Lavender Life)
- ¾ cup olive oil
- ½ cup soy sauce or coconut aminos
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1 drop Oregano Vitality
- 2 drops Lemon Vitality
- 1 drop Black Pepper Vitality
- Combine all ingredients in a small mixing bowl.
- Set meat in a shallow glass bowl or baking pan.
- Pour marinade over meat; cover and refrigerate 1–4 hours before grilling.
- Discard any unused marinade.
Spicy Potato Salad (The Lavender Life)
- 6 medium-sized gold potatoes, peeled
- 4 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 2 tsp ground turmeric
- 2 drops of Coriander Vitality
- 4 drops Lime Vitality
- 1 drop Black Pepper Vitality
- 1 cup dried Wolfberries
- 1 cup fresh cilantro, chopped & packed
- 1 cup fresh parsley, chopped & packed
- 1 cup fresh dill, chopped & packed
- Salt and pepper, to taste
- Place peeled potatoes in a large pot of boiling water and cook until soft (about 10 minutes).
- Drain potatoes; dry and cube.
- Heat 2 tbsp olive oil in a cast-iron skillet on medium heat. Stir in garlic, red pepper flakes, and dried wolfberries. Cook for 2-3 minutes then add turmeric.
- Toss in potatoes; mix well to coat.
- Add cilantro, parsley and dill. Cook 4 additional minutes. Remove from heat.
- Mix 2 tbsp olive oil with Coriander, Lime, and Black Pepper Vitality oils.
- Drizzle over potato salad until fully mixed.
- Add salt and black pepper to taste.
- Top with additional red pepper flakes and remaining fresh herbs.
- Serve warm or at room temperature.
Homemade Blueberry Lavender Ice Cream (The Lavender Life)
- 2 cups frozen blueberries
- 1 cup full-fat coconut cream
- 4 tsp Blue Agave
- 4 drops Lavender Vitality
- Up to ⅓ cup coconut water
- Line small casserole dish with wax or parchment paper.
- Add frozen blueberries, coconut cream, Lavender Vitality, and agave to a high-powered blender or food processor.
- Pulse ingredients together, adding coconut water 1 tablespoon at a time to help ingredients blend together smoothly. Be careful not to add too much liquid or ice cream will become too soft.
- Pour blended ingredients into the prepared dish, cover, and freeze for 4 hours.
- Scoop into bowls, garnish with your favorite toppings & enjoy!
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What’s your favorite way to get a sweet fix without going overboard?
These quick-pickled jalapeno peppers and onions are delicious on top of your favorite Mexican or Tex Mex dishes. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice. For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinaigrettes and marinades.
Prep time: 10 minutes + 1 hour rest time
Cook time: n/a
Safety Tip: Wear gloves when handling jalapeno peppers to prevent burning.
¾ c. white vinegar
2 T. kosher salt
2 T. maple syrup
3-4 cloves fresh garlic, minced
1 medium red onion, sliced thin
5-6 jalapeno peppers, sliced into rounds, seeds removed
- Combine vinegar, water, salt, maple syrup, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until maple syrup is thoroughly dissolved. Remove from heat and set aside.
- Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.
- Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately or cover and store in the refrigerator for up to one week.
- 2 garlic cloves
- 6 oz tomatillos
- 1 poblano pepper
- 1 lime
- ¼ oz parsley
- 1 apricot
- 1 red Fresno chile
- 1 plantain
- 1 red onion
- 2 oz curly kale
- 6 whole wheat tortillas
- 2 tbsp vegan sour cream
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- Prepare the produce
Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem, deseed, and chop the poblano pepper(s). Halve and juice the lime(s). Roughly chop parsley leaves and stems. Remove pit from the apricot(s) and dice. Trim, deseed, and thinly slice the red Fresno chile(s). Peel plantain(s) and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion(s). Destem curly kale and roughly chop the leaves.
- Blend the fiery green sauce
Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.
- Make the apricot salsa
Add the remaining lime juice, diced apricot, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the apricot salsa. Taste, and add salt and pepper as necessary.
- Crisp the plantains
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.
- Finish the filling
Wrap the whole wheat tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 tsp (2 tsp) vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.
- Build and serve
Divide the warm whole wheat tortillas between plates. Add charred red onion and kale, crispy plantain, and apricot salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!