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Try These Delicious Recipes at Your Next Fall Gathering


Try These Delicious Recipes at Your Next Fall Gathering

The Oily Home Companion


Fall Harvest is right around the corner, which means holiday party season is here! Staying healthy during the holiday season is much easier when you have delicious and healthy recipes on hand for every occasion. If you’re the host of the party, cook the Vegan Harvest Chili for your guests. If you’re bringing an appetizer or dessert, try out these Mini Taco-Stuffed Peppers and Pumpkin Spice Bliss Balls.  

All of these recipes are full of the nutrients your body needs, but void of added sugars, dairy, and gluten!

Vegan Fall Harvest Chili



●  1 Tbsp Olive Oil

● 1 yellow Onion, diced

●  2 cloves Garlic, minced

●  1 can Black Beans

●  1 can Pinto Beans

●  1 can Great Northern Beans

●  1 can Pure Pumpkin Puree

●  2 cans diced Tomatoes

●  2 cups Vegetable Broth

●  1 tbsp Chili Powder

●  1 tsp Cumin, ground

●  1 tsp Paprika

●  4 drops Young Living’s Black Pepper Vitality Oil

●  1 drop Young Living’s Cinnamon Bark Vitality Oil

●  1 tsp sea salt


Heat oil in a large pot over medium heat. Add onion and sauté 2-3 minutes, until translucent.

Add garlic and sauté 1-2 minutes.

Add remaining ingredients, bring to boil, then reduce to a simmer and cover.

Cook 20-25 minutes, until flavors combine and chili thickens.

Serve with your favorite toppings!

Options: avocado, green onion, and Greek yogurt.

Serves: 4-6 people

Mini Taco-Stuffed Peppers



● 1 (2 pound) package mini bell peppers

● 1.5 pounds ground turkey or lean ground beef

● 2 teaspoons onion powder

● 1 teaspoon salt

● 1 teaspoon chili powder

● 1/2 teaspoon cumin

● 1/2 teaspoon garlic powder

● 1/2 teaspoon smoked paprika

● 8 drops lime vitality oil

● ½ cup water

● 1 cup canned black beans, drained and rinsed

● ½ cup chopped cilantro



Preheat oven to 350 °F.

Halve each of the mini-peppers lengthwise.  Scoop out the seeds.

In a large skillet, cook the ground turkey or beef over medium-high heat until browned and cooked through.

Stir in all the spices, vitality oil, and water. 

Cook over medium heat an additional 5 minutes, stirring occasionally, until mixture has thickened. Stir in the black beans and cilantro.

Line cut peppers along a baking sheet.

Fill each pepper with 1-2 tablespoons of the taco mixture and bake for 15 minutes, until peppers are soft.

Remove baking sheet from the oven and top with desired taco toppings.

Pumpkin Spice Bliss Balls



●  15 pitted dates

●  ¾ cup raw almonds

●  ½ cup pure pumpkin

●  ½ tsp pumpkin pie spice

●  1 drop Young Living’s Cinnamon Bark Vitality Oil

●  Dash sea salt



Add dates and almonds to a high powered blender or food processor. Process for a few minutes, until almost smooth.

Add pumpkin and spices then process until mixed well, at your preferred consistency. You may need to scrape the sides of the container a few times.

Lay a sheet of parchment paper over a cookie sheet, then form balls with the mixture and spread out on the parchment paper. Freeze for 30 minutes to harden, then refrigerate until ready to serve.

Options: You can roll the balls in chopped pecans or drizzle with melted dark chocolate!