Sautéed Brussels Sprouts and Asparagus with dōTERRA Lemon Oil

Servings: 10 Prep Time: 10 min Cook Time: 30 min Difficulty: Easy Ingredients: 1 bundle asparagus 12 ounces Brussels sprouts 2 tablespoons extra virgin olive oil Seasoned salt 2–3 drops Lemon essential oil 3–4 cups water - See more here Directions: Bring water to boil. Halve Brussels sprouts and add to water. Boil for 4–5 minutes. While Brussels sprouts are cooking, heat up skillet. Drain Brussels sprouts and add extra virgin olive oil to skillet. Add Brussels sprouts, sprinkle with seasoned salt. Sauté Brussels sprouts for about 3 minutes, then add Lemon essential oil. Add asparagus and toss. Cover skillet and let cook, tossing a few times to coat asparagus. C

Summer Style Taco Salad

Ingredients: 6 cups romaine lettuce, chopped 2 tomatoes, large diced 2 avocados, cubed 1/4 red onion, thinly diced 1 small bunch cilantro leaves 2 limes, quartered 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 teaspoon cumin 1/2 teaspoon coriander Olive oil Salt and pepper Instructions: Heat 1 tablespoon olive oil in a skillet until bubbling and then saute onion for 5 minutes or until soft. Add minced garlic cloves, spices and 1 teaspoon salt and saute for another 30 seconds or until fragrant. Stir in the ground beef, breaking it up with a wooden spoon until no longer pink, between 5-10 minutes. Set aside. Prepare salad by placing chopped romaine, diced tomatoes, cubed avoca

999 Whitlock Ave SW
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Center for Health & Healing

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