Anti Inflammation Diet & Simple Salmon Recipe using YL essential oils

I recently was diagnosed with an obnoxious ailment called costochondritis.  After a visit to the ER I was diagnosed with this particularly odd new to me condition.

If you haven’t heard of it I will brief you in a few bullet points some fun facts about it.

  • Feels exactly like a heart attack
  • Chest crushingly painful
  • Can be caused from emotional stress (most likely my problem)
  • Or too much physical exertion (also a runner up to the root of the problem)
  • It is in inflammation of the cartilage that connects a rib to the breastbone
  • The popping sensation I feel across my chest isn’t in fact a good thing.
  • It’s probably one of the most painful things I’ve experienced, and I’ve birthed two children

Anyways, I read what I could about it.  Chatted with my physician and was informed about the Mediterranean Diet.  Now I’m not a big fan of diets or fad diets.  I think most the time they do more harm then good however I am intrigued with this particular diet because it is supposed to reduce inflammation.  And changing my diet a bit is definitely worth it if I can rid myself of the feeling of a heart attack.

I’ve been eating a lot of fish.  And surprisingly I’m not sick of it yet.

I thought I’d share my hubbies creation using Essential Oils to cook seriously the best Salmon I’ve ever tasted.  Before this recipe I would dry heave at the sight of Salmon.

If you are in the market for some Basil Vitality Oil you can purchase some here.

Or you can always opt to use fresh Basil of course.

Basil & Lemon Salmon Filet

2 cloves of garlic

12 Tbsp Light Virgin Olive Oil

2 drops Basil Vitality Oil (mixed with 2 tsps water)

2 tsp salt

2 tsp black pepper

2 Tbsp lemon juice (or you can substitute with 2 drops Lemon Vitality Oil mixed with 2 tsp water)

16 oz Salmon Filet

  1.  Mix Garlic, Oil, Basil, Salt, Pepper, and Lemon together in a bowl.
  2. Place salmon in light greased baking dish.
  3. Smother, and I mean smother Salmon with garlic and basil mixture.
  4. Preheat oven to 375 degrees.
  5. Cover the salmon in the glass pan with foil and cook for 35-45 minutes.

It’s a super simple recipe.  Nothing to crazy, but it is unbelievably good.  We’ve also substituted the olive oil for coconut oil and it’s been just as tasty.

Have you had luck with chronic inflammation and dietary changes?

I know with my bladder disease I find that diet plays a very large role in my health and how I feel.

Hope you enjoy the recipe!

Danielle

 

15 minute Peach & Yellow Tomato Salsa

I love using things from the garden. I love that we have peach trees in our neighborhood. We also have a few trees in our yard but they aren’t producing much this year. (Hopefully the magic chicken poop will get things growing for next year)

Anyways. I went out this morning to probably 50 ripe tomatoes. I also have about 80 peaches from my neighbors trees he so kindly let us take.

So I decided why not try out some peach salsa.

I’m honestly not the type of cook that measures things out perfectly. I don’t really count either just go by sight but for this in order to share I decided to write as I went.

Peach Tomato Salsa

1 1/2 cups small yellow tomatoes (you could use red, yellow is just what I had ready to pick this morning)

6 peaches peeled.

6 garlic cloves

1/2 yellow onion (mine was really large)

2 drops Young Living Lemon Essential Oil

2 TBSP honey

1-2 leaves lemon balm

I didn’t have any cilantro but I’d imagine that adds a little kick I just can’t stand the taste.

1/2 cup jalapeños (optional)

Directions

First make sure to peel the peaches. I chose to boil them first.

Once the water is boiling add in the peaches for 30 seconds

Then immediately place them in an ice bath.

Then the skins should come right off without a knife.

I still used a knife so somewhere I must have messed up. The skins came of easy but not without a knife to get them started.

Then cut up each item small enough to fit into the food processor.

My food processor is tiny. So I had to do it this way.

I added all items into the bowl once they were finished getting chopped. Added two drops of Young Living Lemon Essential Oil and mixed gently with a wooden spoon.

I had the kids helping so they turned out a tad more puréed than I had planned but that is life of a mama.

Store in an airtight container for up to 5 days.

I hope you enjoy!

Reese’s Protein Muffins

I have a serious sugar addiction.  And I’m in recovery.

Sugar is a hard thing to purge from your diet considering it is in everything.  Even with making most things homemade I find that I still add sugar to most recipes.

If you are looking for a new quick healthy snack I’d encourage you to give these muffins a try.

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We buy our protein from a personal friend who truly cares about his product.

If you are shopping for new protein look no further, click here

Reese’s Protein Muffins

Ingredients

  • 2 cups chocolate cake protein
  • 3 eggs (1 egg, 2 egg whites for the extra health conscious)
  • 1/2 cup water
  • 1 tsp peanut butter for each muffin
  • 1-2 drops copaiba oil

Directions

Mix everything but the peanut butter.  Fill the muffin cups 3/4 of the way.

Add teaspoon of peanut butter to each muffin.

Bake at 350 for 22-26 minutes.

They are best when straight out of the oven.

I’m terrible about eating, I forget with the chaos of each day.  These are a nice quick healthy treat to have lying around.  And I love that it has minimal sugar.

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The benefits of ingesting copaiba oil are pretty interesting.

copaiba

I’ll make it short and sweet for your viewing pleasure

  • Anti-Inflammatory & Pain Relief .
  • Protects the liver.
  • Protects the brain.
  • Acne.
  • Oral Health
  • Sleep
  • Infections

Hope you enjoy!