(Attn Vegans & Vegetarians: feel free to leave out the shrimp for a yummy veggie dish. If you make any other adaptations, please comment.)

Did you know that okra is a good source of Protein, Riboflavin, Niacin, Phosphorus, Potassium, Zinc and Copper, and a very good source of dietary fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Manganese? And ladies, okra can help support a healthy ovulation phase. Eating for a smoother cycle...yes please!

Skillet-Roasted Okra & Shrimp*
Hands-on/Total Time: 30 min.     Yield: 4-6 servings
Ingredients:

• 1/2 pound fresh okra, halved lengthwise
  (I like my dishes vegetable heavy so used 1 lb)
  
• 3 tablespoons olive oil, divided
• 1 pt. grape tomatoes
• 1 pound peeled, large raw shrimp, deveined (thawed)
• 1/2 teaspoon dried crushed red pepper
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Saute okra in 1 Tbsp. hot olive oil in a large cast-iron skillet over medium-high heat 4 to 5 minutes or until lightly browned. Transfer okra to a large bowl. Add tomatoes and 1 Tbsp. oil to skillet; saute 3 minutes or until skins begin to burst. Transfer tomatoes to bowl with okra. Add shrimp and remaining 1 Tbsp. oil to skillet; sprinkle shrimp with red pepper. Saute 2 to 3 minutes or just until shrimp turn pink. Add garlic; saute 30 seconds. Stir in okra mixture, and sauté 1 to 2 minutes or until hot. Stir in salt, pepper, and parsley.

FYI: okra can get a bit slimy but my 8 1/2 yr old thought that was really fun and gave this meal two thumbs up. This could be served over rice but we just ate as is. Enjoy!

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Have a quick, yummy, nutritious recipe you love? Please email me :)

*Original recipe from myrecipes.com

Ingredients:
Citrus & Herb Butter:
4 drops doTERRA Wild Orange essential oil
3 drops doTERRA Lemon essential oil
3 cloves garlic, minced
4 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
Pinch of salt and pepper
1 stick unsalted butter, room temperature

For the Turkey:
14–16 pound turkey, thawed
½ large orange, cut in two wedges
1 lemon, cut in quarters
½ large granny smith apple, cut in two wedges
1 garlic head, cut in half
5 sprigs of sage
5 sprigs of thyme
2 sprigs of rosemary

Instructions:
For the Butter

1. In a small bowl, combine all ingredients and stir together thoroughly. Set aside.
   

For the Turkey

1. Preheat oven to 500° F
   
2. Rinse turkey inside and out. Pat skin dry and place in a roasting rack inside a large roasting pan. Stuff the cavity of the bird with the orange, lemon, apple, garlic, and herbs.
3. Tuck wing tips under the turkey.
4. Use fingers to carefully loosen skin around the entire bird. Take ¼ of the butter mixture and rub it, thoroughly, under skin making sure to coat as much of the turkey as possible. Brush remaining butter mixture over skin, making sure to cover the entire turkey.
5. Sprinkle breast and legs with salt and pepper and tie legs together with kitchen twine.
6. Roast turkey on the lowest rack at 500 degrees for 30 minutes. Turn oven down to 350 degrees and insert probe thermometer into the thickest part of the breast. Cook until thermometer reads 160 degrees.
7. Note: Cooking time depends on the size of the turkey.
8. Remove from oven and cover with foil. Let turkey rest for approximately 30 minutes before carving.

Learn more about doTERRA: https://www.mydoterra.com/heatherrizzo

Click here for the original recipe from doterra.com

Prep Time:10 Minutes      Cook Time:27 Minutes

Ingredients:
1 15-ounce can pumpkin puree
1 13.5-ounce can full-fat coconut milk
¼ cup rolled oats
2 tablespoons ground flax
½ cup brown sugar
3 teaspoons ground cinnamon
1 drop doTERRA Cinnamon essential oil
2 drops doTERRA Clove essential oil
2 drops doTERRA Ginger essential oil
½ teaspoon salt
1 egg
1 tablespoon pure vanilla extract
1 par baked pie crust

Instructions:

1. Preheat oven to 400° F
   
2. Blend all ingredients together until smooth. Pour into a par baked pie crust in a 10-inch round pan.
   
3. Bake for 27 minutes
   
4. Note: It will look underdone at this time, don’t worry. Refrigerate at least
   
5. hours uncovered. Pie will thicken and “set.”
   
6. Top with fresh whipped cream.

Learn more about doTERRA: https://www.mydoterra.com/heatherrizzo

Click here for the original recipe from doterra.com

Cinnamon Apple Chips are sweet, crispy, and have a delicious hint of cinnamon, making them a perfect treat for fall. Enjoy alone or chop and add to oatmeal, banana bread, cookies, etc.
 
Ingredients
7–8 medium sized apples
1 tablespoon sugar or sweetener of choice
6 drops doTERRA Cinnamon Bark oil

Instructions

1. Preheat oven to 225° F.
2. Put parchment paper onto two baking sheets.
3. Combine sugar and Cinnamon Bark oil in small bowl. Stir to combine.
4. Slice apples into thin slices.
5. Place apples onto parchment paper covered baking sheet in single layer.
6. Sprinkle apple slices with cinnamon essential oil sugar mixture.
7. Place baking sheets in preheated oven for 45 minutes. Halfway through, flip apples over.
8. When edges of apples are curled, take out of oven and place on wire rack until cooled and crispy.

Tip: Use a mandoline to slice apples for perfectly thin and crisp chips.

Learn more about doTERRA: https://www.mydoterra.com/heatherrizzo

Click here for the original recipe from doterra.com

I recently made two desserts for our Invigorate the Holidays Workshop. These two recipes were an exciting find: gluten free, quick and yummy (my 6 year old even gave them two thumbs up). Plus they each are super powered by DoTerra essential oils*.

I'm planning on playing with these recipes some more over the holidays to see how much I can reduce the amount of honey. I often find that I can reduce the amount of sugar/sweeteners by 1/3-2/3. For now here are the original recipes. Enjoy!


One of my favorite holiday treats growing up was Andes chocolates, so chocolate & mint is often a comfort food. Super excited to find this surprising recipe, for when the craving strikes, although I personally wouldn't call them brownies ;)

Peppermint Black Bean Brownies
Ingredients:
1 (15 ounce) can black beans, drained and rinsed
2 large eggs
1/4 cup cocoa powder
2/3 cup honey
1/3 cup coconut oil
1/2 teaspoon baking powder
Pinch of salt
4 drops DoTerra Peppermint essential oil*
3/4 cup chocolate chips, divided
 
Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Place all ingredients, except for chocolate chips, in blender or food processor and blend until smooth.
3. Pour batter into large bowl and stir in ½ cup chocolate chips.
4. Pour into greased 8x8-inch pan and top with ¼ cup chocolate chips.
5. Bake 30-35 minutes or until toothpick comes out clean. 
   
   

Wild Orange Power Bites
Ingredients:
1 cup finely shredded coconut, divided
1 cup almond butter
1 cup dried cranberries
1/2 cup raw honey
1/2 teaspoon salt
2 tablespoons chia seeds
3 drops doTERRA Wild Orange essential oil*
 
Directions:

1. Place all ingredients into mixer except for half cup shredded coconut.
2. Add essential oil.
3. Mix until well combined.
4. Roll into balls and coat in the other half cup of shredded coconut.
5. Store in the refrigerator and eat when you need an extra boost of energy.

Learn more about DoTerra essential oils at: www.doterra.com/US/en/site/heatherrizzo

*Not all essential oils are approved for internal use. These two oils from DoTerra are approved for internal use.

Original recipes & ingredient health benefits:
https://www.doterra.com/US/en/blog/recipe-black-bean-brownies
https://www.doterra.com/US/en/blog/recipe-power-bites