Are you needing a little pick me up after the drab and lengthy winter season? We’ve got just the boost you need with these spring recipes that include lemon and lime essential oils. Lots of zest and fun flavors coming your way! Not only are these dishes flavorful, but their vibrant colors will be absolutely pleasing to the eye and get you in the mood for spring. The greens in the pasta dish remind us of vast valleys and hills and make us feel simultaneously tranquil and revitalized. The pop of orange and green remind us of fields of wildflowers and if that doesn’t shout spring, then we don’t know what does. Enjoy this meal in your home or even take it to go on a nice sunny picnic. Whatever you choose to do, we hope that you enjoy these delicious recipes just as much as we do!
BAKED CHICKEN AND SWEET POTATOES WITH DAIRY-FREE AVOCADO CILANTRO LIME CREAM SAUCE
1 small avocado
¾ cup canned coconut milk
1/3 cup fresh cilantro
6 drops of Lime Vitality Essential Oil
4-6 tbsp water
¼ tsp sea salt
4 chicken breasts
2 large sweet potatoes
Preheat oven to 400 degrees.
Dice up sweet potatoes and put into a mixing bowl. Drizzle oil over with a spoon and add salt and pepper and toss.
Pour potatoes in a single layer on a cookie sheet. Cook for about 25 minutes or until desired softness.
On a separate pan, bake raw chicken. Depending on the size of the chicken breasts, you may want to slice the chicken breasts so they cook a bit faster.
Since chicken will be topped with cream sauce, it will only need to be seasoned with a little bit of salt and pepper. If you want to add a little spice, paprika is a nice touch!
Cook chicken about 20 minutes in the same oven.
Next, combine the rest of the ingredients except the water in a food processor and process until thick and smooth.
Add in the water a tablespoon at a time and then process until desired thickness is achieved.
Drizzle avocado cilantro cream sauce over baked sweet potatoes and chicken.
Can serve with rice, pasta, or whatever you would like.
Garnish with leftover cilantro and enjoy!
GLUTEN-FREE PESTO PENNE PASTA WITH SPRING VEGETABLES
Gluten free penne pasta
Snap peas (cut in half)
1 clove garlic (minced)
2 tablespoons of olive oil
2 cups of packed basil
4-5 drops of Lemon Vitality Essential Oil
3 cloves of garlic
½ cup of pine nuts
½ teaspoon salt
½ teaspoon pepper
½ cup of extra virgin olive oil
To make the pesto, combine all ingredients except for the olive oil and essential oil in a food processor.
Pulse until finely chopped, then add in the olive oil and lemon essential oil. Continue to pulse until fully combined.
Set aside pesto and start the rest of the dish.
Cook gluten-free pasta as directed on the box.
While pasta is cooking, heat olive oil on low in a frying pan.
Add in minced garlic and cook for about 2 minutes. Turn up heat to medium and sauté kale for about 1-2 minutes with a couple drops of lemon essential oil before adding asparagus and snap peas.
Sauté vegetables for about 8 minutes and remove from heat.
Once pasta is finished, drain and mix in with vegetables and pesto.
Then serve and enjoy!