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These are recipes I’ve used to sneak vegetables into my kids’ meals over the years. Lately I’ve been lazy and just adding a scoop of veggie powder from the Vitamin Shoppe, but the recipes below are great when you have whole vegetables and a little extra time.

We also use essential oils in our home for different needs and turn to homeopathy when necessary.

I’m not a doctor, chef or certified anything – just a mom trying to keep things a little more natural. These are simply the things that have worked for us.

• 
  Healthy Oatmeal Cookies

  

  • 3 cups oats
  • 1-1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 stick of softened butter
  • 3/4 cup sugar (or other sweeteners)
  • 1 egg
  • 1/2 cup milk
  • 1 cup shredded coconut
  • 1-1/2 cups shredding carrots

  Combine all dry ingredients: Oats, flour, baking powder, cinnamon, nutmeg and salt

  Whip the softened butter and add sugar. Once fully combined, add the egg.

  Add dry to the wet ingredients and mix until completely combined. Then add milk, coconut and carrots.

  Spoon cookie dough onto a cookie sheet and bake at 350 degrees for about 10-15 mins depending on oven.

• 
  Pea and Oatmeal Muffins

  

  When my son was small, he refused to eat any vegetables (he still does) – except carrots. There were only so many carrots a child should eat before they turn orange, so I created this recipe to introduce a different vegetable. To our surprise he loved them.

  • 2 cups pea puree
    • steam or boil peas and add about 1/2 cup of water (directions below)
  • 2 eggs
  • 1/2 stick butter
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract (I use pure vanilla extract)
  • 1 cup oats
  • 1 cup flour
  • 2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

  Preheat oven to 310 degrees.

  Cook the peas for about 5 minutes then shock them in ice cold water and drain. Place the peas in a food processor or blender with about 1/2 cup water.

  Set peas aside and start mixing the dry ingredient: Oats, flour, baking soda, baking powder, cinnamon, nutmeg and salt.

  In a separate bowl, whip the softened butter and start adding the wet ingredients: Eggs, vanilla extract, maple syrup and peas.

  Once the wet ingredients are combined, slowly add the dry ingredients into the wet ingredients.

  Fill a greased muffin tin approx. 3/4 the way up and cook for about 20-25 minutes.

  We start to check on anything baking as soon as we start smelling it. Stick a knife in the middle of the muffin and if comes out clean, its done.

  Enjoy!

• 
  Everyday Uses of Essential Oils

  

  My family has been using essential oils for about three years. My husband diffuses and I prefer them topically or used as an ingredient.

  Melaleuca (Tea Tree) goes into my daughters hair gel everyday before school to keep the lice away. My sons ears and neck (NOT the ear canal) are rubbed with a combination of lavender and melaleuca to ease his ear infections. Rosemary on my elbow decreases the pain I get from tendinitis. We also use Doterra’s deodorant, Onguard concentrate for cleaning sprays (even cleans the grease off the stove) and Onguard Beadlets (help fights school germs). Essential oils have saved me from a cortisone shot in my hip, numbing elbow pain and countless sore throats (2-3 drops of Onguard on a spoonful of honey).

  I also love cooking with essential oils. One drop can add a lot of flavor to a dish. Some of my favorite kitchen oils are lemon, lemongrass, oregano, peppermint, wild orange, grapefruit and rosemary. It’s important that the oil is pure, especially when using them internally. One drop of pure lemon oil in a glass of water tastes like a real lemon bec it is a real lemon. If the oil has any fillers, the lemon water won’t be as vibrant.

  There are a lot of essential oil companies, so do your research. I prefer DoTerra oils. They harvest their oils when the plant is at its peak and from regions of the world where the plant is flourishing. They take great care when processing their oils and I find Doterra to be of high quality. Whether you use doterra or another brand, just make sure the oil is pure.

  Below are some cooking ideas using essential oils. Start with one drop and use your judgement. Taste test when you can and use your nose when you can’t. Most of these only need 2-3 drops. I’ve found when using oils in broths or in recipes with long cooking times, its most flavorful when added at the end.

  • Lemon or orange essential oil in pancake batter (kick it up with poppy seeds and ricotta cheese)
  • Lemon or orange oil in cake batter (add shredded carrots for more vitamins)
  • Lemon oil in a salad with red onion and olive oil
  • Oregano and rosemary oil instead of dry herbs in my bagel chip recipe (oregano tends to be strong), https://canvas22creations.com/2017/10/31/bagel-chip-recipe/ 
  • Orange, lemon or grapefruit oil in marinades for seafood, chicken or pork
  • Lemon, oregano and rosemary oil with garlic powder, salt and pepper in meat and seafood marinades.
  • Lemongrass oil in broths, crock pot and marinades
  • 1 drop of peppermint and lemon oil in tea to clear your sinuses (add local honey to the tea and to help with your allergies)
  • 1 drop of lemon oil in a glass of water to flush out your liver
  • 1 drop of grapefruit oil in water to help burn fat
  • 1 drop of orange in water

  I make and sell essential oil holders which can be hung on the wall or placed on a tabletop. These holders make it easier to organize the oils room by room. You can purchase them through my Etsy site or email me.

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  I am also a Doterra Wellness Advocate, so if you’re interested in purchasing doTerra essential oils click on my official doTerra sub-site www.mydoterra.com/OilsOnline

  – Ciyo

• 
  Bagel Chip Recipe
  I’ve been making bagel chips for years. I usually make a sweet batch and a savory one. These bagel chips are dangerous because before you know it, you’ve eaten 3 bagels in a sitting. You’ve been warned. Below are recipes for both sweet and savory. I use the herb combination below because its what my friends and family prefer, but get creative and experiment with other herbs. Enjoy! What you need:

  • 6 Bagels
  • Bread Knife or Serrated Knife
  • Large Mixing Bowl
  • Baking sheet

  Savory Bagel Chips

  • 1/2 cup Oil (I use Grape seed or Olive oil)
  • 1 teaspoon Oregano
  • 1 teaspoon Basil
  • 1 teaspoon Rosemary or Thyme
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

  OR Sweet Bagel Chips

  • 1/2 cup Oil (I use Grape seed or Olive oil)
  • 1 teaspoon Cinnamon
  • 2 teaspoon Sugar

  Preheat the oven to 350 degrees. The secret to these chips is cutting the bagel thin which is why I suggest using a bread knife. Rest the bagels on a cutting board and slice lengthwise. In a small bowl mix together the oil, oregano, basil, rosemary or thyme, garlic powder, salt and pepper. Then slowly pour the herb oil over the bagels turning the bagels as you pour. Place a layer of chips onto a baking sheet, making sure not to overcrowd the baking sheet. Put the bagel chips in a 350 degree oven. Keep a close eye on the chips and occasionally mix and flip the bagel chips until crispy, approximately 10 minutes depending on your oven. Take the bagel chips out of the oven once they are crispy and let cool. Continue this process until all bagel chips are cooked. 6 bagels may take a few rounds in the oven.

  

  

  

  

  

  
• 
  Squash Mac and Cheese Recipe
  My Mac ‘n Cheese is one of my daughters favorite dishes and lucky for me she has no idea there’s squash in it. The yellow squash blends in beautifully with the cheese because of its color and mild flavor. I try to put as many vegetables in recipes as I can without my kids realizing, so I put 2 cups of cooked squash. You can use as much or as little squash as you want. Ingredients:

  • 2 Cups of Dry Pasta (I usually use small shells or elbow pasta)
  • 1-2 Cups of Roasted Squash (Butternut or Acorn Squash work well)
  • 2 Tablespoons of Butter
  • 2 Tablespoons of Flour
  • 1 Cup of Milk or Almond Milk
  • 1 Cup or 8 oz of Cheese
  • Salt and pepper to taste

  First preheat the oven to 350 degrees and poke a few holes in the squash with a knife. Place the squash on a baking sheet and cook until soft (a knife should softly go through easily), it takes about 45 mins to 1 hour. Cook the pasta as per box directions in a pot of boiling water with salt. Be sure to stir the pasta every once in awhile so it doesn’t stick together. In another saucepan, add 2 tablespoons of butter over low to medium heat until completely melted. Then slowly add 2 tablespoons of flour and whisk immediately. Keep whisking the flour and butter over low heat for approximately 2 minutes. When the butter and flour mixture is smooth, slowly whisk in 1 cup of milk. Continue whisking until the mixture is completely combined, smooth and there are no clumps. Then add the squash. Cook and stir for about another minute or two and then add 1 cup of cheese (you can use more than one type of cheese or more cheese than 1 cup if you prefer). By the time the cheese is completely melted, the pasta should be ready. Strain the pasta and add it to the cheese sauce. Enjoy!
• 
  Sneaky Yam, Carrot and Zucchini Belgian Waffle Recipe
  I’ll start my first blog with a recipe. What I like to call “sneaky veggie Belgian waffles”. This is the easiest way to get my kids to eat their vegetables. They are clueless about vegetables in their breakfast treat. Tip: double the recipe and freeze. When you need a quick breakfast you can pop it in the toaster. At the end of the recipe, I added a vegan alternative which I had to make one morning because I ran out of milk and eggs. They were delicious and the kids couldn’t tell the difference. Enjoy! YAM, CARROT & ZUCCHINI BELGIAN WAFFLES(makes approximately 5-6 waffles)

  • 2 whole yams
  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • 1 teaspoon Nutmeg (optional)
  • 1 teaspoon Ginger (optional)
  • 1/4 cup sugar or maple syrup or agave (any sweetener of your liking)
  • 2 eggs (or 2 Flax eggs – recipe at the bottom)
  • 2 cups milk (or almond milk)
  • 1/4 cup oil
  • 1 teaspoon vanilla (optional)

  First preheat the oven to 350 degrees and poke a few holes in the yams with a knife or fork. Place the yams on a baking sheet and cook until soft (a knife should softly go through the yam), it takes about an hour. While waiting for the yams to cook, shred the zucchini and carrots (approximately 2-3 zucchini and 5 carrots depending on the size of the vegetables). When yams are fully cooked and cooled, mash and mix with shredded zucchini and carrots. Set aside the vegetables and start mixing dry ingredients together.

  • dry ingredients – (2 cups flour, 4 teaspoons baking power, 1/2 teaspoon salt, cinnamon, nutmeg & ginger)

  In a separate bowl mix together the wet ingredients.

  • Wet ingredients –  (2 cups milk, 2 eggs, 1/4 cup sugar, maple syrup or agave)

  Add mixed vegetables to the batter. Place one cup of batter into the waffle maker and cook until ready. VEGAN alternative:

  • Replace the 2 cups of milk with 2 cups of almond milk.
  • Replace the 2 eggs with 2 “flax eggs” (which is 2 Tablespoons of flax and 5 Tablespoons of water).