Call me slick Rick. Well, actually please don’t; that’d be super weird of you. I bought some essential oils bitches! Stand back and observe as they change my life. Hopefully.
On my journey to mental health and wellness, I decided I needed a bit of power boost on those toughest of days. Enter: Young Living Essential Oils. I blame a friend of mine for getting me hooked! You know who you are. Anyhoo, we’ll see what happens.
Any oil user out there? Comment me and share your tips/ experiences! And I’ll keep posting oily recipes. Oh, did I not mention? YOU CAN EAT THEM.
2 lbs waxy potatoes
4 whole cloves of garlic
2 tbs whole mustard seeds
For the dressing:
2 tbs apple cider vinegar
2 tbs extra virgin olive oil
2 tbs chopped dill
1/2 tsp salt
1/4 tsp black pepper
5 drops lemon Young Living Essential Oil
Just incase you’re keeping tabs on me, yes, I am also in the middle of my first Whole30. But back off vultures, it’s Whole30 approved! Let’s start by preheating our ovens to 375° and digging our potatoes out of the garden. These spuds have been growing in our raised beds for years and I honestly have no idea what kind they are. Some of them are teeny tiny because they weren’t ready to be harvested, but I also wasn’t ready to drive to the grocery store. Which ever kind you use, just make sure you scrub ‘em up, blot them dry, and cube them so they are all about the same size.
Toss ‘em onto a sheet pan with plenty of olive oil, salt and pepper. Add 4 whole cloves of garlic while you’re at it. They get caramelized and sticky sweet when you roast them whole; really you can add as many as you like. Roast them for about 45 mins, or until they are golden brown and tender al the way through. Toss them occasionally so they brown evenly.
Next, slice up your leeks and get them into a bowl of water to rinse off any sand they might be carrying. Then, sauté them with olive oil, salt, pepper, and the whole mustard seeds for a few minutes until tender. Just set them aside when they’re done and get to work on the dressing.
Mix together the apple cider vinegar, olive oil, salt, pepper, dill, and the Young Living Lemon Oil. The magic here, folks, is that the Young Living oils are food-grade so you can cook with them! Adding the oil, instead of just lemon juice or zest seriously changes this recipe. It’s smoother, somehow, and doesn’t over take the other ingredients. Just trust me, and try it.
Ok so now you’ve got your spuds in the oven, your leeks set aside, and your dressing at the ready. So let’s get to work on the other magical component of this dish: the PERFECT, never overcooked, hardboiled-ish eggs. No green-grey ring here, people. These bad boys are so barely done, the yolks stay a little glossy in the middle. It’s fool proof if you follow these steps.
- Place eggs in a SMALL pot and cover with cold water (the bigger the pot, the more water you need in it, the longer it takes to boil, the longer your eggs have to cook, grey eggs, ew).
- Put the pot uncovered on the stove and turn the heat to high
- Bring to a boil (OK, OK, this is a hard thing to measure. I start the timer somewhere between the tiny bubbles and a rolling boil. Basically when some large bubbles start to shake the eggs around)
- Set the timer, once the water comes to a boil, for 5 minutes. Yes, only five. Quit over-boiling your eggs assholes.
- Remove the eggs at exactly 5 minutes and let sit for an additional 5 minutes.
Now you have all your components ready for action. Pull the potatoes out of the oven and toss with the leek and mustard seeds mixture. Add the dressing and toss again. Artfully arrange your perfect eggs and pat yourself on the back. You have a Whole30 recipe and a Young Living recipe in one mouthful. I can feel the internet breaking already.
- 2 lbs waxy potatoes
- 5 eggs
- 2 leeks
- 4 whole cloves of garlic
- 2 tbs whole mustard seeds
- 2 tbs apple cider vinegar
- 2 tbs extra virgin olive oil
- 2 tbs chopped dill
- ½ tsp salt
- ¼ tsp black pepper
- 5 drops lemon Young Living Essential Oil
- Scrub and cube the potatoes and get them on a sheet pan with whole garlic cloves, olive oil, salt, and pepper
- Roast for about 45 mins on 375° or until they are golden brown and tender al the way through
- Slice up your leeks and get them into a bowl of water to rinse off any sand they might be carrying
- Sauté them with olive oil, salt, pepper, and the whole mustard seeds for a few minutes until tender
- Mix together the apple cider vinegar, olive oil, salt, pepper, dill, and the Young Living Lemon Oil and set aside
- Place eggs in a small pot and cover with cold water and bring to boil over high heat
- Boil for exactly 5 minutes then remove the eggs and let sit for an additional 5 minutes then peel and halve
- Pull the potatoes out of the oven and toss with the leek and mustard seeds mixture
- Add the dressing and toss again
- Arrange the eggs and serve warm, room temp, or cold