If you follow me on Instagram (and you should *wink, wink*) or even just read this post, then you know that I recently jumped on the essential oils bandwagon and I really couldn’t be happier about it.
I’ve had my starter kit for a week now and I’ve used the oils every single day in one way or another. I’ve actually had a lot of fun researching their many different uses and finding out what works best for my family.
Currently I diffuse lavender every night in our bedroom and I don’t know how I’ll ever be able to stop. I have had the best night’s sleep since I’ve been doing this, normally I wake up multiple times a night, but now I sleep like a rock and feel so much better when my alarm goes off in the morning. I want to get a second diffuser for Brynlee’s room too, she sleeps pretty well already, but if that will buy me an extra 30 minutes in the morning then I’m all for it.
I’ve also been suffering for the last month (seriously, this started over 4th of July weekend) with some sort of allergies, but basically it caused cold like congestion to the point that I could hardly breathe when I woke up in the morning. I was told to apply R.C. diluted in a little bit of coconut oil to my chest and neck and after doing this for 2 nights I am finally feeling better! I can’t tell you what a relief it is to be able to breathe normally again!
Anyway, on to a totally new use (at least to me) for essential oils. Up until recently I had no idea that you could use them to cook with, maybe I’ve been living in a hole. I am a stay at home mom who watches Mickey Mouse all day and usually misses most current events unless some kind soul puts it on Facebook for me to find so I actually feel like I know what is going on in the world. And sometimes Landon fills me in too.
I am NOT a fan of brussels sprouts! But Landon loves them, so every once in a while I feel it’s my wifely duty to make them since I usually am biased with my meal planning by what I like. So when I do make them, which is rare, I try to doctor them up as much as possible (like this) to hopefully mask their true taste and actually make them edible. No offense to any brussels sprouts lovers out there, this is just my opinion and like I said, my husband loves them…
*Please ignore the chipped nail polish, this is real life people and sometimes you just ain’t got the time!*
And so, when they appeared on my menu for this week, I decided why not experiment with some of my new essential oils! So I grabbed my lemon and set off to make brussels sprouts taste better!
I used one bag of baby brussels sprouts and minced 4 cloves of garlic (garlic makes everything better, amiright??)
Heat 2 T. olive oil in a skillet on medium heat and add 4-6 drops of Young Living’s lemon essential oil. Next add your garlic and sautee for 30 seconds before adding your brussels sprouts and salt and pepper to taste. Stir it all around a few times until your brussels sprouts are cooked and starting to brown as bit, about 15-20 minutes.
Now, I wouldn’t say this completely masked the taste, so don’t you worry you brussels sprouts lovers, but it did enough to make me actually eat them and Landon really liked them! I did try to get Brynlee to eat some, but since she is currently avoiding any vegetable that isn’t cleverly hidden in a smoothie, well, that was a no go!
And so my friends, go out, grab your Young Living essential oils and make some brussels sprouts!! Or experiment on anything else you’d like, I can’t wait to try lemon essential oil for a marinade!
Don’t have Young Living Essential Oils yet, have some questions about them? Email me at firstname.lastname@example.org, I’d love to chat about my new found love of oils and perhaps how you might love them too!