Posted in Recipes

Vegetable Curry Soup

With my love of all types of soup I am always looking or coming up with some kind of soup during these colder months.

Every place you look you can find a veggie curry soup but last week I made this soup adding my own twist. I am not sure if anything I did would make this a true curry soup but it worked so I thought I would share it today plus it is such a fast soup to make that it is great when in a hurry.

Vegetable Curry Soup:

2 1/2 cups of Veggie Stock

1 can (unsweetened) Coconut Milk

Small punch of Bok Choy cut up in bite size pieces even the tops but divided up.

2 Small Carrots cut in bite size pieces

1 Cup of Kale cut up in small pieces

Small Purple Onion (diced but save for a garnish)

4-5 Gloves of Garlic (diced)

Fresh Ginger Root (peeled and diced)

Red Curry Paste the amount is per your taste

Turmeric, Coriander and Curry Powder to taste

Olive Oil ( about 1 Tablespoon)

1/2 pack Japanese Style Soba Noodles

In a pot pour olive oil in then add diced garlic and ginger sautéing together for a few minutes. Next add red curry paste and you dry seasonings continue to sauté a minute or two longer, next add cut up carrots, white part of the boc choy that is cut up. You will want to sauté for a few minutes before adding your veggie stock and coconut milk. After adding the liquid simmer for about 10-15 minutes or until your veggies are almost done then add chopped kale and boc choy tops for a few more minutes they will cook fast so it wont take long.

While you have your soup cooking I cooked my Soba noodles per package directions.

With your soup and noodles done place desired amount of noodles in your bowl then add your soup, top with purple onions and sriracha sauce.





Posted in Recipes

No Bake Energy Ball

I have been using my time and energy these last few weeks to enjoy my grandson who is on winter break. I haven’t written because I took time to enjoy being with him but I found that in doing this I was feeling a bit run down.

Todays recipe is because of this feeling, I remembered seeing energy recipe balls on a Young Living website and thought I should try them. In no time at all I found these easy to make and gave me the boost that I needed.

Please enjoy and try one or all three of the recipes, winter can bring sluggish feelings to us all but I have found these helpful and tasty.

Tangerine Burst Chocolate Energy Balls
Prep Time: 10 minutes
Total Time: 15 minutes
Yield: 14

32 pitted dates
½ cup quick oats
¼ cup hemp seeds
2 tablespoons cocoa powder
¼ cup coconut flour
12 drops Tangerine Vitality™ essential oil
Process dates in a food processor until they form a thick paste.
Mix in oats, hemp seeds, cocoa powder, coconut flour, and Tangerine Vitality essential oil. The mixture should form a firm dough.
Using a medium cookie dough scoop, roll dough into bite-sized balls.
Roll balls in cocoa.
Store in an airtight container.
Fruit’n’Oats Energy Balls
Prep Time: 10 minutes
Total Time: 15 minutes
Yield: 14

32 apricots
1 cup wolfberries
½ cup oat flour
2 drops Grapefruit Vitality™ essential oil
¼ cup quick oats
Process apricots in a food processor until they form a thick paste.
Chop wolfberries, add to the apricot mixture, and process.
Mix in oat flour, Grapefruit Vitality essential oil, and oats. The mixture should form a firm dough.
Using a medium cookie dough scoop, roll into bite-sized balls.
Store in an airtight container.
Lemon-Basil Energy Balls
Prep Time: 10 minutes
Total Time: 1 minute
Yield: 14

32 pitted dates
½ cup dried strawberries
2 tablespoons chia seeds
½ cup quick oats
1 drop Basil Vitality™ essential oil
4 drops Lemon Vitality™ essential oil
Process dates and strawberries in a food processor until they form a thick paste.
Mix in chia seeds, oats, and Vitality oils. The mixture should form a firm dough.
Using a medium cookie dough scoop, roll into bite-sized balls.
Store in an airtight container.

Posted in Recipes

Deacon Cookies


christmas cookies

Deacon Cookies are a family recipe that even those who don’t usually like to bake enjoy. They are a simple sugar cookie but so very yummy.

I apologize for not posting this on my normal recipe Monday but as you can see by the picture I have been a busy little elf.

Deacon Cookies:

1 Cup Sugar

1 Cup of  Shortening (I like use 1/2 cup butter, 1/2 cup shortening)

3 Eggs

3 Teaspoon of Baking Powder

2 1/2 Cups of Flour

In a large bowl cream together the sugar shortening and eggs then add you baking powder and flour. Mix together until you have a large ball. Put cookie dough in a container with a lid in the refrigerator for at least 3 hours.

When the dough has chilled place half of it on a flat floured surface. With floured rolling-pin roll out your dough until desired depth. Now the best part use any of your favorite cookie cutters and cut out your cookies and place them on a cookie sheet. Bake at 375 for about 10 minutes.

When cooled you may ice them. I did an easy drizzle of icing on my tree in the picture.

Icing glaze:

1-2 cups of Powder sugar

1 Teaspoon of Vanilla

Milk ( add the milk slowly you just want enough to make it a glaze)




Posted in Recipes

Christmas Snacks

Every Christmas I enjoy baking special treats and giving them as presents. I would bake with my mom when I was little and carried on that tradition with my own children. My daughter who would leave me to do the cooking became my shadow with baking and my son who enjoyed cooking with me would leave to go play, coming in only as things came out of the oven or to steal a taste from the bowl.

Today I was thinking of a recipe I make every year, it is from my mom. I am not sure where she got it and I have had some versions from other people but this recipe I make with such great memories of baking this simple recipe with her.

I am the queen of the wing it and not measure, this recipe is made yearly passed down so please remember this is a guide for the amounts you may need to adjust them to suit your needs.

Christmas Snacks:

2 cups of graham cracker crumbs

1/4 cup of sugar

1/3 cup of melted butter

1 bag of semi sweet chocolate chips ( 10oz bag)

1 14oz of sweetened condensed milk

1 to 1 1/2 cup of shredded coconut

1 to 1 1/2 chopped walnuts

Pour graham cracker crumbs in bowl add sugar stir together add melted butter mix together then pour into bottom of 13×9 pan patting down to make a crust. Pour chocolate chips on top of graham cracker crust then add coconut and walnuts. Finally pour the sweetened condensed milk on top. Bake in oven at 350 for about 30 minutes.




Posted in Recipes

Wild Rice with Mushrooms, Cranberries, and Pecans

As a distributor with Youngliving I receive “The Essential Edge” which is a news paper with interesting articles and a recipe. I was reading the November’s, I know a little late but with the holidays I am behind on all my reading, anyway todays recipe comes form Novembers addition.

Silvie Shirazi is the mastermind behind this great recipe, you can find this and many more at, so a big thank you Silvie Shirazi.

Wild rice with mushrooms, cranberries, and pecans:

1 cup wild rice

1/2 cup pecans, chopped

2 Tablespoons extra-virgin olive oil

2-3 medium stalks of celery, finely sliced

1/2 pound mixed mushrooms (cremini and shitake) stems removed and thinly sliced

1 Teaspoon of fine sea salt

Freshly ground black pepper

1/4 cup of mushroom or vegetable stock

1/4 cup dried cranberries

1/4 cup golden raisins

2 drops of celery seed vitality essential oil

1 drop sage vitality essential oil

2 Tablespoons flat parsley, chopped

2 green onions, finely chopped

Corse salt and freshly ground pepper to taste

Yields 4-6 servings

Cook Rice according to package instructions, until just tender. Drain any excess liquid. Transfer to a bowl and set aside.

While rice cooks, preheat oven to 350 place pecans on baking sheet and toast until browned and fragrant, 4-5 set aside and let cool.

Heat half the oil in a large skillet over medium-high heat. Add the sliced celery and saute, stirring constantly for 1-2 minutes. Add remaining oil along with sliced mushrooms, salt and a generous pinch of pepper. Cook, stirring frequently, until mushrooms have softened, about 5 minutes. Add the cooked rice, stock, cranberries, golden raisins, and essential oils. Cover and simmer until liquid has evaporated, about 2-3 minutes. Stir in parsley.

Add toasted pecans and green onions. Season with additional salt and pepper, if desired. Serve warm or at room Temperature.


If you would like any more information on Essential oils, or to purchase them please visit my site at

or from Distributor # #2575673, This link will also take you directly to Youngliving and it has my distributor number in the link. Thank you




Posted in Recipes

Creamy Turkey Taco Soup

For most of us that have turkey left over I thought todays recipe could come in handy, you could even replace the turkey with tofurky  giving this a meatless Monday meal.

I think everyone has had taco soup but I do some of the things different.

The seasonings will differ depending on taste.


Creamy Turkey Taco Soup:

2 cups of shredded turkey of diced tofurky

2 cups of veggie broth but if using turkey you can use chicken broth

1 cup of milk ( I use almond or soy I just make sure they are sugar-free )

1-2 Tablespoons of olive oil

2/3 cup of Salsa any kind that you like will do

A can of black beans

1 small Onion diced

4 cloves of Garlic diced

About 1/2 cups of flour

About 1/2 cups of grated cheese

The following seasoning per your taste: Salt, black pepper, chili powder, cumin

In a large pot add olive oil, onion, garlic and sauté then make a rue by adding your flour and cooking a minute longer. Add salsa, turkey ( if using tofurky wait to add until the last 10 minutes) black beans. Next the veggie or chicken broth, milk, seasonings and stir together. Let simmer on low about 30 minutes or 20 if making this with a tofurky. Add cheese last stir until melted then serve.

Toppings: Crunched up corn chips, diced avocado, spoon of sour cream or plain Greek yogurt and just a little more grated cheese.


Posted in Recipes

Spaghetti Squash Casserole



Growing up my mom would at times substitute spaghetti squash with our pasta. I was definitely not a picky eater but I never fully appreciated this until I grew up and enjoy having a change from pasta.

On a night of wanting a fast dinner and needing to use up spaghetti I would as many do turn it into a casserole.

With this thought in mind, I had squash that needed cooked up and tomato sauce so I decided a casserole it will be. As I mentioned in another recipe a great way to cook spaghetti squash is to cut in half, clean out the seeds/guts put in crock pot flesh side down add a little water cook on low for about 3 hours.

Spaghetti Casserole:

1 medium spaghetti squash (cooked and removed from the flesh with fork, put in bowl and set aside)

Marinara Sauce about 3 1/2 cups ( I make my own but store-bought will still be good)

1 cup of Italian blend cheese shredded or a little more if you like a lot of cheese

In 13×9 pan add half of your squash and marinara stir together sprinkle half of cheese on top. In bowl that has the remainder of the squash add your sauce, mix together. Add this to the casserole and top with cheese. Bake uncovered at 350 for about a half hour.




Posted in Recipes

Apple Caramel Roll


With my LOVE of all things APPLE and wanting a quick dessert for my dinner one night I decided to make what I call an “apple caramel roll.”

I had one puffed pastry on hand making this even faster and easier. I also only had Gala apples but I thought they worked just great but I am sure any you have will be nice also.

Here are some of the best baking apples that I have found:

Cortland, Granny Smith, Honeycrisp, Gala, Golden Delicious, I could go one because the list is a long one but this gives you an idea of some.

For todays recipe you will need:

1 puffed pastry

2 Medium Apples peel and core removed then sliced

Cinnamon to sprinkle on top of apples

1 egg ( for the egg wash on top)

Sugar ( just a pinch or so for on top)

1/2 cup of Brown Sugar  ( I used dark brown sugar)

1 Teaspoon of Vanilla

1 Tablespoon of real unsalted Butter

1 Teaspoon of water

Unfold your puffed  pastry, lay apple slices in the center, sprinkle with cinnamon.


In saucepan melt butter add brown sugar, vanilla and water stir until it bubbles and is thicker than syrup, remove from of heat source and pour over apples.


Fold the sides of your puffed pastry over top folding together with a slight pinch and twist. Brush egg wash on top sprinkle with sugar.



Place of  baking sheet ( can be lined with foil or parchment paper) bake at 350 for about a half hour. I didn’t time this, I just did the watch the clock and smell test so the time could be longer or shorter.

You may want to add more apples if you like a fuller pastry but all in all this is a quick dessert with ingredients a lot of us have on hand.


Posted in Recipes

Black Bean and Avocado Flautas

Over the weekend I decided to have a Mexican themed dinner with my son and his girlfriend. Yes we had the normal beans, rice and shredded beef tacos ( street style) but for me I added a vegetarian flair and what more interesting and easy but a flauta.

Incase you don’t know what a flauta is, it is a small flour tortilla filled with savory goodness then deep-fried. Almost like a taquito but with a flour tortilla and one end slightly smaller so as to resemble a flute.

I decided to stay with a healthy alternative to deep-frying so I baked mine. Depending  on how many people you are cooking for adjust the following amounts accordingly. The following makes 10.


1 can of Black Beans

4 cloves of Garlic diced

1 medium Green Chili diced

1 medium Tomatillo

4 Green Onions

2 small Avocados

1 small Lime

Olive Oil

The following seasoning to taste: Cumin, Red Pepper, Black Pepper and Salt

Grated Cheese about 1 cup any you like will do

10 small Flour Tortillas

In frying pan add olive oil, onions, garlic, chili pepper the sauté  until fragrant add remaining ingredients, ( except for avocado) make sure you add the lime last by using the lime cut in half and squeezing it over the pan. cook for a few minutes longer.


With your ingredients cooking, mash the avocado, using the other half of your lime squeeze over avocado season with salt and pepper to taste.

To Assemble:

Take warm tortilla spread smashed avocado on the tortilla add cheese the bean mixture.



Place onto oiled baking sheet (I lined my with foil)


Using olive oil brush oil on to the tops and side of flautas, Bake at 425 for about 12 minutes, I turned them after 8. Cook until light brown. Remove them from baking sheet and serve with salsa or guacamole then enjoy!








Posted in Recipes

Vegetarian White Bean Soup

This recipe can be added to or you can just keep it simple, either way it is so good and can be done in a crock pot for busy cool nights.

For todays recipe some of it came from an old vegetarian cook book I had by Linda Fraser. You may use can or already cooked beans for this, the amounts are up to you but this gives you an idea and it serves about 6.

1-2 cans of white beans any type will be good or if fresh cooked beans 1 1/2 Cups

1 Bay Leaf

Olive Oil

1 Medium Onion diced

3-4 cloves of Garlic diced

1-2 carrots chopped into bite-sized pieces

1 Celery diced

3 Medium Tomatoes finely chopped ( you may want to peel them)

1 Teaspoon Thyme Leaves or if dried 1/2 Teaspoons

Salt and Pepper to taste

3 Cups of Vegetable broth/stock

If using dried beans, soak overnight then cook them for about 1-2 hours prior to making the soup.

In large saucepan heat oil sauté onion, garlic, celery until fragrant ad tomatoes and carrots. cook a few minutes more add beans, water and seasoning. Bring to a light boil for about 15 minutes then for about 30 minutes or so on low. If using a crock pot you may just cook on low.