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Recipes
Chocolate Dump Cake
By gwendee1
1. Preheat the oven to 350°F
- 2 cups sugar
- 3/4 cup brewed coffee
- 2 ounces unsweetened chocolate
- 1/4 cup cocoa powder
- 1 stick (8 tablespoons) unsalted butter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
doTERRA Coconut Lotion
By gwendee1
Heat coconut oil to liquid state
- 18 , 4oz glass jars (I used Ball 4oz jelly jars)
- 4 , 16oz jars of coconut oil (I used Trader Joe’s organic virgin coconut oil)
- 2 , 10ml bottles of essential oil (I used organic geranium oil and organic lavender oil)
- 1 paper towel or kitchen towel for messes
- Gift tags for your jars
Mini Zucchini-Dill Pancakes
By gwendee1
1. TOSS zucchini with salt in colander
- 1/2 lb zucchini, grated
- 1/2 tsp salt
- 2 Tbsp flour
- 2 Tbsp fresh dill, chopped
- 1 Tbsp grated Parmesan
- 1 lg egg white
- 2 tsp olive oil
- 2 oz smoked salmon, divided
- 4 tsp sour cream, divided
- 1 tsp dill, divided
Quinoa Chili In A Pumpkin
By gwendee1
Chili is an Fall staple in most households
- 1 sugar pumpkin – hollowed out & seeded (Keep the seeds and the lid) 2 cups of cooked quinoa
- 1 can chickpeas & kidney beans
- 1 can diced tomatoes
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 large celery stalk, diced
- 1 cup mushrooms, sliced or diced
- 1 bell pepper, any color you like!
- 2 cloves garlic
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp ground chili
- Salt & pepper to taste
- Cilantro or parsley roughly chopped for garnish
- Avocado, diced for garnish
- Olive oil for light frying
Grilled Salsa
By gwendee1
1. Set the grill to high heat (or heat a grill pan over high heat)
- 2 mangoes, peeled and sliced
- 3 large tomatoes, sliced
- 1 red onion, sliced
- 1 jalapeño, halved and seeded
- 2 limes, halved
- 1 garlic clove, minced
- 1 cup roughly chopped cilantro
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
Stuffed Eggplant
By gwendee1
Makes 4 servings Start to Finish: 50 minutes (includes baking time)
- 2 medium eggplants, halved
- 3 tablespoons olive oil, divided
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 pint cremini mushrooms, quartered
- 2 cups torn kale
- 2 cups cooked quinoa
- 1 tablespoon chopped fresh thyme
- Zest and juice of 1 lemon (plus additional lemon wedges for serving)
- Salt and freshly ground black pepper
- 1/2 cup plain Greek yogurt
- 3 tablespoons chopped fresh parsley, for garnish
Almond Chai Breakfast Clusters
By gwendee1
Line 12 cups of a standard muffin pan with paper liners
- 1 cup raw almonds
- 1 cup raw sunflower seeds
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1 cup unsweetened shredded coconut
- 1/2 cup raisins or dried currants
- 1/4 cup creamy raw almond butter (unsweetened)
- 1/4 cup honey
- 1/4 cup unsweetened applesauce
- 2 tablespoons ground flaxseed
Chickpea Cookies: Peanut Butter & Chocolate Chip
By gwendee1
An extra pinch of cinnamon, a dash of almond extract—what’s the secret ingredient in your favorite cookie recip...
- 1/4 cup honey
- 1 can chickpeas, rinsed
- 1/2 cup + 2 Tbsp. peanut butter
- 3 Tbsp. mini chocolate chips
- 1/2 cup almond flour
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- 1/8 tsp. salt
doTERRA Frani's Favorite Smoothie
By gwendee1
Blend & enjoy! Note: add protein powder last & pulse to blend
- Big handful of Kale
- 1 Cup Water
- 1 Cut up Apple or Pear
- 5 pieces of frozen Mango (or frozen Banana)
- Handful of Frozen Blueberries or frozen dark pitted Cherries
- 1 scoop doTERRA's Vegan Shake
- 1 Tbsp of Cacao
- 1 tsp Spirulina
- 1 tsp Chlorella
- 1 tsp Maca
Turmeric Tea Recipe
By gwendee1
Total Time: 5 minutes Serves: 2
- 1 cup coconut milk
- 1 cup water
- 1 tbsp ghee
- 1 tbsp honey
- 1 tsp Turmeric (powder or grated root)