Blog Category: Recipe

Since I am training in an athletic program I’ve been directed to eat 1g of protein per pound of my ideal body weight every day. For me that’s north of 190 grams. That’s like eating a couple pounds of chicken inside 2 meals ( I also practice intermittent fasting from 3 hours before bed till about 1:30 pm the following day). 

I’ve been finding creative ways to make the meat and veggies taste good by making no carb, non-dairy, Gluten free, simmer sauces. For the last month I’ve really been loving my Spicy Peanut Thai sauce, but alas it was time for a change.

While shopping in the organic natural food section at our local grocer I came across a package of simmer sauce. I flipped it over to find out what its ingredients were and decided I had most of the base ingredients at home. So I made my own. I think it turned out pretty good, so here you go.



Lemongrass- Basil Simmer Sauce

2 Anaheim peppers cut in half deseeded.
2 Jalapeño peppers cut in half deseeded.

Cover the peppers in avocado oil and roast them in the oven @ 420 degrees on parchment paper till they are soft, and the skin begins to separate.

Fresh organic ginger root - peeled

2 bunches of fresh Thai Basil

1 can of coconut milk

Pour the entire can into a glass bowl and add the following essential oils:

3 drops Black Pepper EO

3 drops Ginger EO

3 drops Basil EO

4 drops Lime EO

4 drops Lemongrass EO

Stir the oils into the coconut milk. Since oils are lipophilic they will dissolve in the fat of the coconut really well.

1 Tablespoon of Arrowroot powder or cornstarch (too thicken it a bit)

1/2 Tsp monk fruit

1 tablespoon of green curry paste

Place everything in the food processor and process till smooth.



So there you go. Simple, easy, and delicious. Now pour it into some chicken and let it simmer till done!

Ultimately my chicken went right on a bed of kale beside a monster salad for my first meal of the day. I used a little Tamari sauce and garnished with cilantro.

Hope you enjoy it as much as I did! I'll definitely be making it again!

Noah Huth

I use Young Living Essential Oils exclusively in my kitchen. Want to get started using oils for your cooking too? Use my referral link:

Hi folks, 

Been a while since I posted. Our family has been busy and doing life. Hope you all had a wonderful holiday season. While at my mother in-laws house over Christmas she showed me how she makes these wonderful egg cups. They store really well for up to a week in an airtight container in the refrigerator and provide a nutritious start to the day.  We adopted it and added our EO’s to make it really robust in herbaceous flavor.

Here's how:

    ◦    First you'll need to oven roast some cauliflower and broccoli. 

Chop the crowns and stalks to bite sized pieces and toss in olive oil before placing them on parchment paper and then convection bake them at 400 degrees. 

    ◦    Next sautée some mushrooms, onions and crushed garlic in olive oil

    ◦   Infuse 2 dozen eggs with the following essential oils 

I used 1 drop each:

Thyme

Basil

Marjoram

Oregano

 

Whip those eggs and maybe you'll have leftovers for scrambled like I did! :-)

    ◦    Oil the cups. Then place the mushrooms and onions on the bottom and layer in the roasted broccoli & cauliflower.

    ◦    Lastly fill the cups 3/4 with the EO infused eggs and gently stir each cup.

    ◦    Bake at 375° for 24 minutes and check with a toothpick when done

Add some salt and your favorite pepper sauce!

These keep really well in a sealed container in the refrigerator for up to a week and are easy to reheat and the kids say they are great cold too.

Enjoy

~ Noah Huth