How to Buy Young Living Essential Oils

Are you ready to start using Young Living Essential Oils?  Then you have come to the right place!

There are a few ways to purchase your oils, but the best deal that Young Living offers is their Premium Starter Kit. It comes with ELEVEN bottles of 100% therapeutic grade essential oils, along with a diffuser, samples of their most popular oils, and Ningxia Red (an amazing antioxidant drink)!

The kit comes with:

Lavender | Lemon | Peppermint

Purification | Thieves | Frankincense

Digize | Copaiba | R.C. 

Panaway | Stress Away

If you were to purchase these bottles separately, along with a diffuser, it would cost over $350! But when purchased as a kit it's almost a 50% savings!  How amazing is that?

And Young Living's oils are guaranteed to be pure, unaltered essential oils that are never cut with synthetics! Each of these oils comes with the Seed-to-Seal Guarantee, which means Young Living is part of the process from seed selection all the way to bottling and shipping the oils to your door.

Save even more during the month of March!

Click HERE to purchase your Starter Kit NOW! 

You can also follow this step-by-step tutorial on how to become a wholesale member.  

I am a Senior Star Leader, so if you purchase a Premium Starter Kit from me, you get to join my team, East Coast Droppers!  You get exclusive access to online essential oil groups and newsletters led by me and my team.  Come join us today!

Need recipe ideas? I've got you covered! 

Check out these DIY recipes using Young Living essential oils!

Slow Cooker BBQ Chicken Sandwiches

Part #3 is the marriage of Part #1 and Part #2!  The coming together of each component, if you will!  What I love about slow cooker recipes, is the ability to just dump some ingredients into the slow cooker, turn it on, and walk away.  Some recipes require cooking the meat ahead of time, but I think that's too much for using a slow cooker.  For as much as I love cooking, I really like not having to do hardly any work!

Slow Cooker BBQ has always been a favorite in our family.  BBQ Beef is another great recipe that my family enjoys.  Somehow the slow cooker manages to cook the meat to the right doneness...it's never dry and always juicy, and caramelizes the barbeque sauce at the same time.  I'll never understand that magic, but it's wonderful!

This recipe is so easy!  Literally dump and go.  My favorite kind!

Slow Cooker BBQ Chicken Sandwiches
makes 3-4 sandwiches

2-3 chicken breasts (depending on size of breasts)
barbeque sauce (recipe, here)
1/2 onion, finely chopped

Place chicken breasts on the bottom of the slow cooker, pour the barbeque sauce (reserving some for after cooking) and onions on top.  Cover with lid and cook for 6-8 hours on low or 3-5 on high.  Shred chicken.  Serve with remaining barbeque sauce and hamburger buns.  We also enjoy a good dollop of cole slaw!!

Whole Wheat Hamburger Buns

Today is post #2 on a dish that is quick and easy to put together on a weeknight. If each portion of the dish is made in advance, when the day comes to have the meal, all you need to do is pop a few ingredients in the slow cooker and you're good to go! 

Yesterday, I posted about Homemade BBQ Sauce which literally takes all of 10 minutes to put together.  Today, I'm posting about buns.  Not those buns, but the hamburger bun.  It's the glue that keeps the BBQ Pulled Chicken Sandwich from falling apart.  It keeps the meat in it's place and shows it who's boss. 

Anyway, I'm getting off track.

If you've skipped ahead, you'll notice that the recipe isn't 100% whole wheat.  I made this choice because otherwise the bun can be a bit dry.  I wanted the bread to be soft and fluffy, but with plenty of texture and density to hold up to a juicy burger or sloppy joe.

These rolls are easy enough to make and only take a few hours to make.  In the bread world, that's good!

Check the blog out tomorrow for Part #3!!
In case you missed it, here's Part #1.


Whole Wheat Hamburger Buns

2 Tbsp. honey
2 1/4 tsp. yeast
1/4 cup warm water
1 cup warm milk
1 Tbsp. oil (I used coconut oil)
1 tsp. salt
1 1/2 cups unbleached AP flour
1 1/2 cups whole wheat flour, plus more (see directions)
1 egg, beaten with 1 Tbsp. cold water
Sesame seeds

In mixer, dissolve the honey in the warm water.  Add yeast and let sit for 10 minutes until bubbly.  Add milk, oil, salt, and AP flour.  Beat for 2 minutes.  Slowly add the whole wheat flour, adding any additional flour until dough pulls away from the sides.
Knead 7-9 minutes.  Coat dough with oil, cover, and rise for 1 hour.
After rising, divide the dough into 7-9 balls and lightly flatten them on baking sheet.
                    For soft sides: space 1/2" apart
                    Crisp bun: space 3" apart
Cover with towel and let rise 45 minutes.
Preheat oven to 400 degrees.  Brush buns with egg mixture and sprinkle with sesame seeds.
Bake 15-20 minutes until golden brown.  Remove from baking sheet to cool.

Homemade BBQ Sauce

Everyone loves a good bbq sauce!  My Grammie always made one from scratch for her Barbeque Baked Beans.  Mmmm...the sauce would thicken and sweeten the beans as it slowly cooked, filling the house with it's sweet, tangy aroma!

My recipe is a bit different from my Grammie's original (sorry, Grammie!!).  But it still holds true to the original recipe in flavor and sweetness.  The recipe originally called for corn syrup and dried mustard, but I thought I could update it a bit and sweeten it naturally with molasses and honey.

This recipe still calls for ketchup.  There are plenty of all-natural barbeque sauce recipes out there that don't call for ketchup, but I haven't found one I like.  So, I kept the ketchup in and used a natural ketchup or one that doesn't contain high fructose corn syrup. 

This recipe is Part #1 in a 3-part series...stay tuned for more and check back in for:
Part #2 & Part #3!!

Homemade BBQ Sauce

1 cup ketchup (I prefer Simply Heinz)
1/4 cup brown sugar
1/8 cup unsulfured molasses
1/8 cup honey
1 tsp. white vinegar
2 tsp. dried onions (optional)
dash of hot sauce

Combine all ingredients in a medium sauce pan.  Cover and bring to a low simmer.  Allow to simmer for 5-10 minutes until thickened.  Serve immediately or allow to cool and refrigerate for 1 week.

Baked Brown Rice

So there is no way to make this post exciting.  It's rice.  Not too much to say about that!  Other than the fact that I have always struggled to cook brown rice perfectly.  I would cook it on the stovetop or in the microwave following the directions exactly and it would still never cook properly.  Usually it was undercooked and tough.  So when I came upon this recipe for baking brown rice, I was intrigued!

The recipe calls for either chicken or beef broth, and I can assure you, it's delicious either way!  The rice cooks up fluffy and tender each time and because it cooks in the oven, it frees up the stovetop.  It won't be done in the usual 20-30 minutes, but it's worth it!

Fun tip: Drizzle the hot, cooked rice with ~1 Tbsp. honey.  Delicious!!

Baked Brown Rice
Serves 6

2 cups water
2 cups broth (any)
2 Tbsp. butter
2 cups uncooked brown rice

Preheat oven to 375 degrees.  Grease a large casserole dish (I use an 8" round Corningware)
Bring water and broth to a boil in a small saucepan.
Add butter; stir until melted.  Place rice in greased casserole dish.
Pour boiling broth over rice; stir.
Cover with lid or aluminum foil and bake on center rack for 1 hour and 10 minutes.
Fluff with fork before serving---can add another tbsp. of butter, if desired.

Creamy Tomato Soup

Tomato soup is one my all-time favorite comfort foods.  I have wonderful memories of eating Campbell's Tomato Soup with grilled cheese sandwiches after coming in from playing in the snow.  And of course, that sandwich got a good dunk in that tomato-y goodness!

Though I love the convenience of the canned soup, the high levels of sodium and gelatin-like consistency when it falls out the can, has become a bit unappealing since having made this recipe several times now. 

If you love a good creamy soup to warm you up, then this is the recipe for you!  It's surprisingly easy with very few, simple ingredients!  So whip this up and grill a few cheesy sandwiches and you're set for a nice, simple, comforting meal!

Creamy Tomato Soup

1 Tbsp. olive oil
1 cup onion, chopped
3/4 cup carrot, chopped
4 cloves garlic, minced
1 tsp. sugar
1 tsp. kosher salt, or 1/2 tsp. table salt
1/4 tsp. pepper
1 Tbsp. dried basil
1/2 tsp. dried oregano
2 (14.5 oz.) cans diced tomatoes, undrained (about 4 cups)
1 (14 oz.) can organic chicken broth (2 cups)
3 oz. cream cheese

Place oil in large soup pot over medium heat.  Add onion, carrot, and garlic.  Cook until tender.
Add canned tomatoes, chicken broth, sugar, salt, pepper, basil, and oregano.
Bring to a boil, then reduce heat to a simmer.  Cover pan and simmer for 30 minutes.
Remove from heat.  Add cream cheese and blend soup until smooth using an immersion blender.  (A normal blender can be used, as well, just be sure blend the soup in small batches being careful to let some of the steam escape.  Otherwise, the soup will explode out of the blender.)
Add salt and pepper, to taste.

Simple Berry Sauce

Berry Sauce is really one of those things that is so easy to make and can be used for so many things!  Recently, I have been using it in place of syrup for my pancakes and as fruit "jam" stirred into my plain yogurt!  It naturally sweetens the yogurt without the use of high fructose corn syrup or artificial sweeteners.  Plus, it easily gets fruit into my diet without much effort!

Super sweet and simply delicious!

Berry Sauce

2 cups frozen or fresh berry mix (I like Kirkland Organic Triple Berry Blend)
3 Tbsp. honey (optional)

Place berries and honey in small saucepan.  Bring to a low boil, lower temperature, and let simmer for 5 minutes or until berries have softened.
Place berries in blender and puree until smooth. 

Serve warm or let cool before placing in refrigerator. 

Fluffy Pancakes...with a Twist!

Who doesn't love a stack of fluffy, delicious, carb-loaded pancakes?!  Pancakes have been a favorite Saturday morning meal since I was a little girl, slathered with butter, and dripping with syrup!   I can remember as a little girl waking up on Saturday mornings excited for breakfast because it meant warm pancakes instead a bowl of cold cereal, or waking up to the smell of apple pancakes and sausage cooking at my Grammie's house (and most likely they were in the shape of snowmen)!

The twist with this recipe is that it's a bit more hearty than a normal pancake recipe and it certainly does not include the works "Bisquick" or "Aunt Jemima".  These pancakes are made with white and whole wheat flours along with a bit of ground flax meal for a more hearty taste and texture.  These will fill you up with out feeling loaded down with meaningless carbohydrates and calories.  Truly delicious and worth the extra measuring it takes to make from scratch!

Be sure to serve with 100% real maple syrup and I love a good berry sauce, as well!

Fluffy Pancakes

1 1/2 cups milk
4 Tbsp. white vinegar
1 1/2 cups All purpose flour
1/2 cup whole wheat flour
1 Tbsp. ground flax meal
4 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
4 Tbsp. butter, melted

dash of cinnamon and vanilla (if desired)

Pre-heat griddle to 375 degrees.
Measure milk into a small bowl and add the vinegar.  Set aside.
Mix together all dry ingredients.
Whisk eggs into milk and vinegar mixture and add to dry ingredients.  Combine until there are no visible dry ingredients.  Do not over stir.
Add melted butter to batter and carefully fold in until just combined.
Pour large spoonfuls (I use a small ladle) of batter onto hot griddle.  Cook pancakes until bubbles start to pop, before flipping.  Once flipped, cook for another 1-2 minutes until the inside are cooked through.  Serve warm with syrup or berry sauce.