Slim and Sassy Breakfast!

Looking for a way to mix things up in the morning?

Start the day off right with a weight management option that's as fun to make as it is to eat.

This doTERRA Slim & Sassy® TrimShake smoothie bowl makes for a great colorful breakfast, filled with essential nutrients.

Not a morning person? You can also try making this recipe as a healthy mid-day snack to avoid over-snacking, or prepare as an after-dinner indulgence when you're craving sweets.


1 scoop Vanilla TrimShake
1 cup almond milk
1 frozen banana
1 tablespoon honey
1/2 teaspoon vanilla extract


Dark chocolate squares
Cacao nibs


  1. Combine almond milk, frozen banana, Trim Shake, vanilla extract, and honey in a blender and blend until smooth.
  2. Pour mixture into bowl, and sprinkle toppings as desired.

Not Your Mama's Chicken Sandwich!

This recipe may seem complicated because of the amount of ingredients, but it's easy!

This would be a great lunch to make with the kids, or simple to serve as a main dish for your next barbecue.


For the chicken:

  • 2 lbs. organic free-range chicken breasts, trimmed and pounded if too thick to fit comfortably on a sandwich (We used tenders because those were the only free-range option, but breasts would be better)
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 2 generous glugs of balsamic vinegar
  • 2-3 tablespoons raw honey
  • 5 drops each Lemon and Basil essential oils
  • 4 drops Marjoram essential oil
  • 2 drops Cilantro essential oil
  • 1/4 cup olive oil

For the sandwich:

  • 6-8 brioche rolls or some other buttery, soft bread (Although we shot the recipe with ciabatta, we found the combination to be dry and lacking flavor)
  • 1 English cucumber, sliced thinly
  • 2 cups baby spinach leaves


  1. Put chicken in a container or plastic bag. Add the rest of the"for the chicken" ingredients to make a marinade. Let marinate for at least three hours, or overnight.
  2. In a food processor or blender, add the garlic and herbs and pulse until chopped. Then add avocado, Greek yogurt, raw honey, red wine vinegar, Lemon essential oil, and salt and pepper. Process until the mixture is combined. There should be darling little herby flecks.
  3. Grill chicken on a hot grill rack for 8-10 minutes, or until chicken loses its pink color and reaches an internal temperature of 165 degrees. Let chicken stand for at least five minutes. In the meantime, cut the rolls and get ready to build your sandwiches.
  4. Put spread onto both the top and bottom halves of the roll. Layer spinach on the bottom, then chicken, then cucumber. Eat up and get your goddess glow on!


Lavender Cupcakes

2 ¾ cups cake flour
1 ⅔ cups granulated sugar
1 tablespoon baking powder
¾ teaspoon sea salt
¾ cup butter, softened
4 large egg whites, plus 1 whole large egg
1 cup whole milk
2 teaspoons vanilla extract
1–2 drops Lavender oil

Lavender Cream Cheese Icing

1 cup butter, room temperature
16 ounces cream cheese, room temperature
5 cups powdered sugar
1 pod’s worth of vanilla beans
1 toothpick Lavender oil


  1. Preheat oven to 350° F.
  2. Put cupcake liners into muffin tins.
  3. Mix dry ingredients on slow speed for two minutes to blend.
  4. Add the soft butter and mix until evenly crumbly.
  5. Add egg whites one at a time, then add the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides of the bowl with each egg addition.
  6. In a small bowl, whisk milk with vanilla and Lavender oil. Add to the batter ⅓ cup at a time. Beat one to two minutes after each addition, until fluffy. Scrape down the sides and bottom of the bowl.
  7. Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.

Lavender Cream Cheese Icing

  1. With an electric mixer, and using the paddle attachment, not the whisk, mix the butter and cream cheese together, about three minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  2. Add vanilla extract and toothpick of Lavender oil and mix. Slowly add powdered sugar. Keep adding until you get desired sweetness and thickness. Taste for flavor and add more Lavender oil a toothpick full at a time to get the desired taste.
  3. Spread icing on the cooled cupcakes and refrigerate until serving.