Summer Cilantro Shrimp

This is a favorite recipe of mine. First of all let's talk shrimp. Minnesota grown shrimp is available in Elgin Minnesota. 

The company is called North Tide Farm. It is a first of it's kind indoor saltwater shrimp farm here in Minnesota. They raise pacific white shrimp.

Taken right from their website: 

We raise Pacific White shrimp (Litopenaeus vannamei) in a zero waste environment free of chemicals, antibiotics, and growth hormones and sell them fresh to you!
There website - http://www.northerntidefarm.com/

So now onto the recipe

1 bunch of cilantro
2 jalapeno's seeded. 

2 scallions

2 Tbsp fresh grated ginger

3/4 cup EVOO

1-2  pound shrimp peeled and deveined
(the reason 1-2 pounds is because the marinade will cover up to 2 pounds) 

sea salt, and pepper

zest and juice of one lime
skewers soaked in water for a few hours or longer. 

In a food processor or vitamix blender combine cilantro, jalapeno's, scallions, ginger and olive oil. Blend until combined.
Put the shrimp in a bowl and pour the cilantro marinade over the top. I leave this sit for up to 4 hours. But you can go an hour and call it good.
Then I put them on the skewers and cook on the grill for 3 minutes on each side depending on how hot your grill is.
Then Enjoy however you would like!
We eat ours with a Cilantro Salad Recipe to come soon!

Essential Oils

Since starting my journey using Young Living I have been trying to spread and share all my positives with people. 

Throughout the day we use almost every oil in the Premium starter kit. Pan away is the one that doesn't see much action in this house but it has seen some.

I love the diffuser in the premium starter kit. It get's so much use in our home.

One of my favorite oils in the Premium Starter kit is Frankincense. I had a skin tag on my eyelid since I had my son in 2009. It drove me crazy and I tried a few other "home" remedies to rid myself of it. 

Frankincense was it! It took morning and night application, but I'm happy to say it is gone! 

I also use Frank "neat" on my fine lines, and a few scars on my face.

If you are interested in your own Premium starter kit it is well worth the cost because of the diffuser being included plus 11 oils!!  Click here for your own kit!
(2360634 is my number leave that in the sponsor and enroller tab)


** Note that the diffuser pictured may not be the one that comes with your kit. Young Living is short in supply due to high demand at this time. The Dew Drop diffuser is now being included still a great diffuser offered by YL**

Chicken bone broth recipe

Bone broth is chicken stock essentially but loaded with nutrients that store bought does not provide. Bone broth isn't something new. It's an old food that your grandma or great grandma would make.

It simmers for 24 plus hours and is the tastiest "broth" you will ever eat. It boost your immune system, digestive health, allergies, & brain health. It's also helps teeth health, joints, hair, skin, and cellulite!
That's not all! It's high in calcium, magnesium, phosphorus, and other trace minerals. Bone broth also contains high amounts of gelatin, and collagen.
Improves mental alertness, memory, boost moods, reduces stress, and helps regulate blood sugar. Proline is also found in bone broth which is great for helping blood vessels release cholesterol build up. I could go on but let's just say this stuff is a super food! Here is how you make chicken bone broth.

My recipe for chicken bone broth-

1 - 5 pound organic local or not free range chicken.
*optional- chicken feet, heart, gizzards, and neck.
1 onion whole unpeeled but cut into 4 pieces
2- carrots cut up into chunks
4- stalks of celery
half of an apple
1/2 cup of unpasteurized apple cider vinegar.

Stuff your bird with half of all the veggies and apple. I use a 6 or 8 quart enamel cast iron pot but you can use whatever you would normally use to roast a bird. I just use my pot because once it is out of the oven I use the same pot to simmer the broth for 24 hours.

Once the chicken is roasted you can serve it to your family just save the bones! I usually take all the meat off and use it later for soup.

You add the bones into a stock pot and use 6 quarts of filtered water. Add all the veggies you roasted with the chicken. Take the other half of the veggies you did not roast with the bird and put them in the stock pot. You can add herbs thyme, rosemary etc. Then pour in your 1/2 cup of ACV, cover and simmer on low for 24 hours. You can also put this in a crock-pot.

Once the stock is complete strain with a fine metal strainer to get out all the bones, and veggies. When cool enough put in jars of your choice or freezer bags. You can store this in the fridge for 5 days or put in the freezer.
Mine usually becomes mostly soup and the rest for sipping and later use.