Oh how I love to cook with whole foods and essential oils! I believe getting through the week smoother involves cooking in excess of one to two meals so that some can be refrigerated or frozen for later.
Today I made several yummy meals...
Quinoa berry crumble - Organic raspberry, coconut oil, quinoa flour & flakes & coconut sugar. Delicious and macronutrient balanced for breakfast or a healthy way to satisfy your sweet tooth.
Coconut Curry Butternut Squash soup – Butternut squash, coconut oil, allspice, curry, vegetable broth, coconut milk, ginger essential oil. A yummy little punch with so much flavour.
Quinoa salad – Quinoa, organic black beans, shredded carrots, lime and cilantro essential oil, olive oil and salt and pepper to taste. Delicious as lunch, a side for dinner or a macronutrient balanced snack. The lime and cilantro makes this dish burst with flavour!
Wild Haddock with rice and salad – Shredded coconut, almond flour, coconut milk, fresh dill, lime and lemon essential oil. Such a subtle and satisfying meal, high in omega 3’s which decreases inflammation, great protein and fats, dill and lime/lemon essential oil offers a fresh clean taste.
Inflammation is the leading cause of chronic illnesses, these recipes show you can remove irritants and food triggers without eliminating taste and satiety!