Granola Bars with dōTERRA Tangerine
By Matt Triplett
Whether for an after school snack or an on the go treat granola bars are a prefect pack and go option. Ingredients 2 ½ cups of quick oats½ cup...
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Paradise Punch with dōTERRA Tangerine
By Matt Triplett
Take yourself to an oasis of flavors with this sweet, yet tart, tangerine punch. It’s so delightful, you might find yourself on a beach in paradise. Ingredients1 quart lemonade3 drops Tangerine oil 1...
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Cranberry Scones with dōTERRA Tangerine
By Matt Triplett
Whether for breakfast, brunch, tea, or dessert, these delightful indulgences are just the ticket. IngredientsScones 2 cups all-purpose flour2 teaspoons baking powder¼ cup granulated sugar1 teaspoon kosher salt|4 tablespoons salted butter,...
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Chocolate Chip Cookies with dōTERRA Spearmint
By Matt Triplett
Playing around in the kitchen with new recipes can always be a tricky business, these scrumptious cookies however, do not disappoint.Ingredients½ cup coconut oil ½ cup butter ¾ cup raw sugar ½ cup...
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Dry Marjoram Replace it dōTERRA Marjoram
By Matt Triplett
Marjoram is a great spice to have in the kitchen and can help spice up a variety of dishes. Next time a recipe calls for dried Marjoram, replace it with...
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Low-Fat Spinach Artichoke Dip with dōTERRA Marjoram
By Matt Triplett
This creamy, cheesy dip is perfect for office parties and holiday gatherings. Ingredients 8 ounces reduced fat cream cheese2 cups plain, non-fat Greek yogurt2 tablespoons butter1½ cups parmesan cheese14 ounces...
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French Cucumber Salad with dōTERRA Marjoram
By Matt Triplett
This French Cucumber Salad with Marjoram essential oil is healthy, refreshing, and bursting with wholesome, delicious flavors. Ingredients1 avocado, diced1 tomato, diced½ red onion, sliced½ cucumber, diced1 tablespoon olive oil1...
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Coconut Red Lentil Soup with dōTERRA Lemongrass
By Matt Triplett
Warm and satisfying, this soup is great for any occasion. Ingredients2 tablespoons coconut oil2 large onions, peeled and chopped4 cloves garlic finely chopped or pressed1 tablespoons fresh ginger root, minced1–2...
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Raw Avocado Cake
By Matt Triplett
Native to Hiroshima, Japan, Satoko Kojo, also known as "Coco," rediscovered her passion for cooking when she was introduced to doTERRA essential oils. Self-taught and driven by her passion, Coco...
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Pitaya Smoothie Bowl
By Matt Triplett
Our Pitaya bowl with Grapefruit oil takes just minutes to make and is a perfect option for breakfast or brunch. IngredientsBowl½ fresh mango, sliced into chunks1 ½ fresh kiwis, sliced into chunks1...
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Quinoa Tabbouleh with dōTERRA Oils
By Matt Triplett
A perfect appetizer for a Middle Eastern meal, this tabbouleh recipe replaces the classic bulgur found in the Levantine dish with quinoa. Feel free to experiment with other herbs and...
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Shrimp and Mango Skewers with dōTERRA Ginger
By Matt Triplett
These Ginger Shrimp and Mango Skewers are sure to become a tried and true favorite. Ingredients1 pound shrimp, raw, peeled and deveined with tails cut off2 tablespoons olive oil½–1 teaspoon...
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Carrot and Rice with dōTERRA Ginger
By Matt Triplett
This is a good example of how easy it is to take a basic concept and turn it into something unique simply by changing the base ingredients. Rather than simply...
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