28+ Must-Try Spring doterra Recipes for Wellness and Vitality

As the vibrant colors of spring bloom around us, it’s the perfect time to refresh our wellness routines.

Essential oils, particularly those from doTERRA, offer a natural way to invigorate your body, mind, and spirit.

With spring in the air, why not try incorporating the healing powers of essential oils into your daily rituals?

In this blog post, we’ll explore 28+ spring doTERRA recipes that will help you harness the fresh, energizing essence of the season.

From DIY cleaning solutions to aromatic blends for your diffuser, there’s something for every aspect of your life.

Get ready to experience a rejuvenated spring like never before!

28+ Must-Try Spring doterra Recipes for Wellness and Vitality

Spring is a time of renewal, and incorporating doTERRA essential oils into your routine is a simple, yet powerful, way to embrace the season’s energy.

Whether you’re diffusing uplifting blends to create an inviting atmosphere, or using essential oils in your beauty and wellness routines, these recipes will help you bloom with vitality.

Experiment with different combinations to discover which ones resonate with you most, and let the fresh scents of spring guide you through this season of growth and transformation.

Spring Citrus Zing Salad

A refreshing low-carb keto lunch option, this Spring Citrus Zing Salad combines the zesty power of essential oils with fresh ingredients. The use of dōTERRA’s Wild Orange essential oil brightens up the flavors of this salad, making it the perfect addition to a springtime meal.

Ingredients:

• 4 cups mixed greens (arugula, spinach, and baby kale)
• 1 avocado, sliced
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• 2 drops dōTERRA Wild Orange essential oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the mixed greens, avocado, cherry tomatoes, and cucumber.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, dōTERRA Wild Orange essential oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately for a fresh, vibrant lunch.

This low-carb keto salad is not only healthy and light but also bursts with the refreshing citrus aroma and flavor from Wild Orange essential oil. The creamy avocado complements the tangy citrus, creating a well-balanced dish that feels indulgent without the carbs. Perfect for a springtime lunch, it’s an easy way to elevate your keto meal plan while staying in tune with seasonal ingredients.

Lemon Herb Grilled Chicken with Essential Oil Marinade

Grilled chicken is a keto-friendly, protein-packed option that pairs beautifully with spring herbs and a zesty lemon marinade. Adding dōTERRA Lemon essential oil to the marinade enhances the citrus notes, providing a fresh spring flavor that will make your meal even more vibrant.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 3 drops dōTERRA Lemon essential oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. In a small bowl, mix the olive oil, lemon juice, dōTERRA Lemon essential oil, oregano, garlic powder, salt, and pepper.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
3. Preheat your grill or grill pan over medium heat.
4. Grill the chicken for about 5-7 minutes on each side or until fully cooked.
5. Serve with a side of roasted vegetables or a leafy green salad for a complete keto lunch.

This Lemon Herb Grilled Chicken with dōTERRA Lemon essential oil adds a burst of citrus and fresh herbs, enhancing the chicken’s natural flavors. The essential oil allows for a more intense lemon taste, and the marinade helps keep the chicken tender and juicy. It’s a light yet filling dish that pairs well with keto-friendly sides, making it an ideal choice for a low-carb lunch during the spring months.

Springtime Avocado & Salmon Bowl

Packed with healthy fats and protein, this keto-friendly Springtime Avocado & Salmon Bowl is the perfect low-carb lunch. The addition of dōTERRA Grapefruit essential oil gives a refreshing burst of citrus, perfectly complementing the richness of the avocado and salmon.

Ingredients:

• 1 cup mixed greens (spinach, arugula, and lettuce)
• 1 avocado, sliced
• 4 ounces cooked salmon, flaked
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 drops dōTERRA Grapefruit essential oil
• Salt and pepper, to taste

Instructions:

1. In a bowl, arrange the mixed greens, avocado slices, and flaked salmon.
2. In a small bowl, whisk together olive oil, lemon juice, dōTERRA Grapefruit essential oil, salt, and pepper.
3. Drizzle the dressing over the bowl and toss gently to combine.
4. Serve immediately or chill for a refreshing cold salad.

This Springtime Avocado & Salmon Bowl offers a refreshing and satisfying meal that’s packed with nutrients. The healthy fats from the avocado and salmon pair harmoniously with the zesty grapefruit-infused dressing. This dish is an excellent choice for anyone following a keto or low-carb diet, offering the perfect balance of protein, healthy fats, and fresh spring flavors in every bite.

Lemon-Basil Shrimp Salad

A light and flavorful low-carb option, this Lemon-Basil Shrimp Salad is an ideal keto lunch for spring. The aromatic combination of dōTERRA Lemon essential oil and fresh basil elevates the shrimp and veggies, creating a vibrant and satisfying meal that’s both refreshing and nourishing.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 drops dōTERRA Lemon essential oil
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 4 cups mixed greens (spinach, arugula, and baby kale)
• ½ cucumber, sliced
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan over medium heat.
2. Add the shrimp, lemon essential oil, basil, garlic powder, salt, and pepper. Cook for 2-3 minutes on each side, until shrimp is pink and opaque.
3. In a large bowl, combine the mixed greens and cucumber.
4. Toss the shrimp with the greens and drizzle with balsamic vinegar.
5. Serve immediately for a quick, flavorful, and keto-friendly lunch.

This Lemon-Basil Shrimp Salad offers a refreshing take on a keto-friendly spring meal, with fresh, zesty flavors from the lemon essential oil and fragrant basil. The shrimp is perfectly seasoned, while the balsamic vinegar adds a tangy touch that complements the fresh ingredients. It’s an easy-to-make dish that fits perfectly into a low-carb lifestyle and makes a light yet satisfying meal for spring.

Roasted Herb-Crusted Salmon with Avocado Salsa

This Herb-Crusted Salmon paired with a fresh Avocado Salsa brings together rich, savory flavors with a pop of refreshing zest. dōTERRA’s Oregano essential oil infuses the salmon with herbaceous goodness, while the avocado salsa provides the perfect contrast, making it an ideal low-carb, keto-friendly lunch.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 avocado, diced
• 1 small tomato, diced
• 1 tablespoon red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 2 drops dōTERRA Oregano essential oil

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with oregano, garlic powder, salt, and pepper.
4. Roast in the oven for 12-15 minutes, or until salmon is cooked through.
5. While the salmon cooks, mix together the avocado, tomato, onion, cilantro, lime juice, and dōTERRA Oregano essential oil in a bowl to make the salsa.
6. Once the salmon is done, top each fillet with the fresh avocado salsa.
   The Roasted Herb-Crusted Salmon with Avocado Salsa is an ideal low-carb keto lunch that’s rich in healthy fats, protein, and fresh flavors. The oregano essential oil adds a deep, aromatic kick to the salmon, while the avocado salsa provides a creamy and citrusy contrast. This meal is satisfying, nutritious, and perfect for a springtime keto feast.

Grilled Zucchini & Feta Salad with Lemon Dressing

This Grilled Zucchini & Feta Salad offers a keto-friendly, low-carb option that celebrates the freshness of spring vegetables. The combination of grilled zucchini, creamy feta, and dōTERRA Lemon essential oil dressing creates a zesty, savory dish that’s perfect for a light lunch.

Ingredients:

• 2 zucchinis, sliced into rounds
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ¼ cup crumbled feta cheese
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon juice
• 2 drops dōTERRA Lemon essential oil
• 1 tablespoon olive oil (for the dressing)

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the zucchini slices with olive oil, salt, and pepper. Grill for 3-4 minutes on each side until tender and slightly charred.
3. In a small bowl, whisk together the lemon juice, dōTERRA Lemon essential oil, and olive oil to make the dressing.
4. Once the zucchini is done, transfer it to a serving bowl and toss with crumbled feta and fresh mint.
5. Drizzle the lemon dressing over the salad and toss to combine.
6. Serve immediately for a light, flavorful, and keto-friendly lunch.

The Grilled Zucchini & Feta Salad is a perfect combination of savory, zesty, and refreshing flavors. The grilled zucchini brings a smoky element, while the feta adds a creamy and tangy contrast. The lemon dressing, infused with dōTERRA Lemon essential oil, gives the dish an extra burst of citrus, making this salad an ideal option for a low-carb keto lunch that celebrates the season’s best flavors.

Avocado & Turkey Lettuce Wraps

These Avocado & Turkey Lettuce Wraps are a simple, no-cook keto lunch that’s low in carbs and packed with protein and healthy fats. With the addition of dōTERRA Peppermint essential oil, the wraps have a fresh, invigorating flavor that makes them perfect for a light, on-the-go meal.

Ingredients:

• 4 large romaine lettuce leaves
• 4 ounces sliced turkey breast
• 1 avocado, sliced
• 1 tablespoon mayonnaise (optional)
• 2 drops dōTERRA Peppermint essential oil
• Salt and pepper, to taste

Instructions:

1. Lay the romaine lettuce leaves flat on a plate.
2. Place a slice of turkey breast on each lettuce leaf.
3. Add avocado slices on top of the turkey.
4. If desired, spread mayonnaise on the turkey before adding the avocado.
5. Drizzle with dōTERRA Peppermint essential oil and season with salt and pepper.
6. Roll the lettuce leaves into wraps and serve immediately.

These Avocado & Turkey Lettuce Wraps offer a fresh and simple keto lunch that’s high in healthy fats and protein. The peppery kick from the dōTERRA Peppermint essential oil adds a delightful layer of freshness, balancing out the richness of the avocado and turkey. They are quick, easy to make, and are perfect for anyone looking to stick to their low-carb keto diet while enjoying a flavorful lunch.

Garlic-Balsamic Chicken with Spinach & Feta

Garlic-Balsamic Chicken with Spinach & Feta is a savory, low-carb meal that’s perfect for a keto-friendly lunch. dōTERRA’s Basil essential oil gives the chicken a rich, herbal flavor, while the spinach and feta make for a creamy, nutrient-packed side that complements the dish perfectly.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 drops dōTERRA Basil essential oil
• 2 tablespoons balsamic vinegar
• 1 cup fresh spinach
• ¼ cup crumbled feta cheese
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Season the chicken breasts with salt and pepper, then cook in the skillet for 5-6 minutes on each side, or until cooked through.
3. In the last minute of cooking, drizzle balsamic vinegar over the chicken, adding dōTERRA Basil essential oil.
4. Once the chicken is cooked, remove from heat and let rest for 5 minutes.
5. Serve the chicken on a bed of fresh spinach, topped with crumbled feta.
6. Drizzle any leftover balsamic sauce from the skillet over the chicken and spinach.
7. Serve immediately for a satisfying, low-carb meal.

This Garlic-Balsamic Chicken with Spinach & Feta combines savory flavors with fresh greens and a creamy touch of feta, making it the perfect keto lunch. The basil essential oil elevates the chicken, while the balsamic vinegar adds a rich, tangy finish. This meal is both filling and delicious, providing all the right nutrients while staying within your low-carb goals.

Lemon Garlic Shrimp & Asparagus Skewers

This Lemon Garlic Shrimp & Asparagus Skewers recipe combines two keto-friendly favorites—shrimp and asparagus—into one easy, low-carb dish. Infused with dōTERRA Lemon essential oil, these skewers offer a fresh, citrusy flavor that pairs beautifully with the garlic and herbs. It’s a light yet satisfying springtime lunch option.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 3 drops dōTERRA Lemon essential oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a bowl, combine olive oil, garlic, dōTERRA Lemon essential oil, thyme, salt, and pepper.
3. Toss the shrimp and asparagus pieces in the marinade until well coated.
4. Thread the shrimp and asparagus onto skewers alternately.
5. Grill the skewers for 2-3 minutes on each side, until the shrimp are pink and the asparagus is tender.
6. Serve immediately for a light, flavorful keto lunch.

Lemon Garlic Shrimp & Asparagus Skewers are the perfect balance of fresh citrus and savory garlic. The combination of dōTERRA Lemon essential oil and the natural sweetness of the shrimp provides a refreshing and flavorful dish. This keto-friendly meal is high in protein, healthy fats, and low in carbs, making it ideal for a springtime lunch that’s both easy and delicious.

Zucchini Noodles with Pesto & Grilled Chicken

This Zucchini Noodles with Pesto & Grilled Chicken recipe takes a classic pasta dish and makes it keto-friendly by swapping pasta for zucchini noodles. The rich, herby pesto, made with dōTERRA Basil essential oil, adds a burst of flavor, while the grilled chicken provides the perfect protein-packed complement.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 drops dōTERRA Basil essential oil
• 2 tablespoons grated Parmesan cheese
• Salt and pepper, to taste
• ¼ cup pine nuts (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Season the chicken breasts with olive oil, salt, and pepper. Grill for 5-6 minutes per side or until fully cooked.
3. While the chicken is grilling, heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until just tender.
4. In a small bowl, mix together dōTERRA Basil essential oil, Parmesan cheese, and pine nuts to create a pesto dressing.
5. Slice the grilled chicken and toss the zucchini noodles with the pesto mixture.
6. Top with the grilled chicken slices and serve immediately for a low-carb, keto-friendly lunch.

Zucchini Noodles with Pesto & Grilled Chicken is a keto-friendly twist on a classic Italian dish. The pesto, enhanced with dōTERRA Basil essential oil, adds an aromatic depth to the zucchini noodles, while the grilled chicken ensures a satisfying protein punch. This dish is light yet filling, making it an excellent choice for a springtime keto lunch that’s both nutritious and delicious.

Cauliflower Rice & Turkey Stir-Fry

Cauliflower rice is a fantastic low-carb alternative to regular rice, and when paired with lean turkey and dōTERRA Lemon essential oil, it creates a fresh, zesty stir-fry that’s perfect for a keto lunch. This easy, one-pan dish is packed with flavor and makes a quick and satisfying meal.

Ingredients:

• 1 head of cauliflower, grated or processed into rice-sized pieces
• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 drops dōTERRA Lemon essential oil
• 1 tablespoon soy sauce (or coconut aminos for keto)
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan or skillet over medium heat.
2. Add the ground turkey and cook, breaking it apart with a spatula, until browned and cooked through.
3. Add the onion and bell pepper and cook until softened, about 5 minutes.
4. Stir in the cauliflower rice and cook for 5-7 minutes, until tender.
5. Add dōTERRA Lemon essential oil and soy sauce, and season with salt and pepper.
6. Serve immediately for a low-carb, high-protein stir-fry.

Cauliflower Rice & Turkey Stir-Fry is a satisfying and keto-friendly dish that’s easy to make and bursting with fresh, citrusy flavors from the dōTERRA Lemon essential oil. The cauliflower rice provides the perfect base, while the turkey adds lean protein and the vegetables offer a burst of nutrients. This dish is a great way to enjoy a flavorful, low-carb lunch that’s light but filling.

Greek Salad with Grilled Chicken & Lemon Dressing

This Greek Salad with Grilled Chicken & Lemon Dressing brings together fresh vegetables, grilled chicken, and a tangy dressing infused with dōTERRA Lemon essential oil. It’s a vibrant, low-carb, keto-friendly meal that’s packed with healthy fats, protein, and lots of springtime flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup Kalamata olives, pitted
• ¼ cup feta cheese, crumbled
• 1 tablespoon olive oil (for dressing)
• 2 tablespoons lemon juice
• 2 drops dōTERRA Lemon essential oil
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Rub the chicken breasts with olive oil and season with salt and pepper. Grill for 5-6 minutes per side or until fully cooked.
3. In a large bowl, combine the cucumber, tomatoes, red onion, olives, and feta.
4. In a small bowl, whisk together olive oil, lemon juice, dōTERRA Lemon essential oil, salt, and pepper to make the dressing.
5. Slice the grilled chicken and add it to the salad. Drizzle the lemon dressing over the top.
6. Serve immediately for a fresh and tangy keto lunch.

This Greek Salad with Grilled Chicken & Lemon Dressing is a perfect low-carb, keto-friendly lunch that’s light, flavorful, and packed with nutrients. The dōTERRA Lemon essential oil gives the dressing an extra burst of freshness that pairs perfectly with the savory feta and tangy olives. This dish is a great option for anyone looking for a satisfying and healthy meal that fits perfectly into a keto diet.

Baked Avocado & Eggs with Bacon

Baked Avocado & Eggs with Bacon is a delicious and filling low-carb keto breakfast or lunch. The creamy avocado provides healthy fats, while the eggs offer protein, and crispy bacon adds a savory crunch. The touch of dōTERRA Rosemary essential oil enhances the overall flavor with a warm, herbal aroma.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• 2 strips bacon, cooked and crumbled
• 2 drops dōTERRA Rosemary essential oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Scoop out a small amount of avocado from each half to create space for the egg.
3. Place the avocado halves on a baking sheet, and crack an egg into each half.
4. Bake in the oven for 12-15 minutes, or until the egg whites are set.
5. Remove from the oven and top with crumbled bacon and a drizzle of dōTERRA Rosemary essential oil.
6. Season with salt and pepper to taste, and serve immediately.

Baked Avocado & Eggs with Bacon is a satisfying, keto-friendly lunch or breakfast that’s rich in healthy fats and protein. The addition of dōTERRA Rosemary essential oil enhances the flavor of the dish, bringing a delightful herbal note to the creamy avocado and savory bacon. It’s an easy-to-make, nutrient-packed option for anyone on a low-carb or keto diet.

Grilled Steak & Arugula Salad with Garlic Dressing

Grilled Steak & Arugula Salad with Garlic Dressing is a protein-packed keto lunch that’s as satisfying as it is flavorful. dōTERRA’s Oregano essential oil adds a bold herbaceous flavor to the steak, and the garlic dressing enhances the peppery bite of the arugula for a perfect balance of flavors.

Ingredients:

• 2 steaks (ribeye, sirloin, or your preferred cut)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 4 cups arugula
• 2 tablespoons olive oil (for dressing)
• 2 drops dōTERRA Oregano essential oil
• 1 clove garlic, minced
• 1 tablespoon lemon juice

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Rub the steaks with olive oil, oregano, garlic powder, salt, and pepper. Grill for 4-6 minutes on each side, or until your preferred doneness.
3. While the steak is grilling, toss the arugula with olive oil, dōTERRA Oregano essential oil, garlic, lemon juice, salt, and pepper.
4. Once the steak is done, let it rest for 5 minutes, then slice it thinly.
5. Serve the sliced steak over the arugula salad.
6. Drizzle any leftover dressing over the top and serve immediately.

Grilled Steak & Arugula Salad with Garlic Dressing is a robust and satisfying keto lunch that brings together rich flavors with a fresh, peppery base. The dōTERRA Oregano essential oil adds depth to the grilled steak, and the garlic dressing complements the arugula perfectly. It’s a perfect option for anyone looking for a flavorful, low-carb lunch that doesn’t compromise on taste.

paghetti Squash Primavera with Chicken

This Spaghetti Squash Primavera with Chicken is a delicious, low-carb, and keto-friendly alternative to traditional pasta. The squash provides a noodle-like base, while the dōTERRA Basil essential oil enhances the fresh vegetable medley. Topped with grilled chicken, this dish is an excellent option for a light yet filling spring lunch.

Ingredients:

• 1 medium spaghetti squash
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 small onion, chopped
• 2 tablespoons fresh basil, chopped
• 2 drops dōTERRA Basil essential oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place face down on a baking sheet. Roast for 30-40 minutes, or until the squash strands easily pull apart with a fork.
3. While the squash is roasting, season the chicken breasts with olive oil, salt, and pepper. Grill or cook in a skillet for 6-7 minutes on each side, until fully cooked.
4. In a large pan, sauté the bell pepper, zucchini, and onion in a bit of olive oil until tender, about 5-7 minutes.
5. Once the squash is ready, scrape the flesh to create “noodles.”
6. Toss the squash noodles with the sautéed vegetables, fresh basil, and dōTERRA Basil essential oil.
7. Slice the grilled chicken and serve on top of the squash primavera.

Spaghetti Squash Primavera with Chicken is a perfect keto lunch that captures the flavors of spring. The spaghetti squash provides a light and healthy base, while the grilled chicken adds a protein boost. The dōTERRA Basil essential oil infuses the dish with a fresh, herbaceous flavor, making this a low-carb meal that is both satisfying and full of flavor.

Eggplant & Turkey Parmesan

Eggplant & Turkey Parmesan is a low-carb and keto-friendly alternative to the classic lasagna or chicken parmesan. The eggplant slices are breaded and baked, creating a perfect vessel for the turkey meat sauce, all topped with melted mozzarella and Parmesan. Infused with dōTERRA Oregano essential oil, this dish is a savory delight.

Ingredients:

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 lb ground turkey
• 1 cup marinara sauce (low-carb, no sugar added)
• 1 tablespoon olive oil
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 drops dōTERRA Oregano essential oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brush the eggplant slices with olive oil and season with salt and pepper. Arrange them on a baking sheet and bake for 20 minutes, flipping halfway through, until soft.
3. While the eggplant is baking, cook the ground turkey in a skillet over medium heat until browned. Add the marinara sauce and dōTERRA Oregano essential oil, and let it simmer for 5-7 minutes.
4. Once the eggplant slices are done, layer them in a baking dish. Top each slice with turkey sauce, mozzarella, and Parmesan cheese.
5. Bake in the oven for an additional 10-15 minutes, until the cheese is melted and bubbly.
6. Serve immediately for a keto-friendly Italian feast.

Eggplant & Turkey Parmesan is a low-carb twist on a comfort food classic. The eggplant creates a hearty, satisfying base, while the turkey meat sauce adds protein and flavor. The oregano essential oil brings out a rich, herbal taste, and the melted cheeses make this dish a real treat. It’s an ideal keto lunch option that feels indulgent but stays on track with your low-carb goals.

Broccoli & Cheese Stuffed Chicken Breast

This Broccoli & Cheese Stuffed Chicken Breast is a delicious, low-carb meal that is both satisfying and easy to prepare. The chicken breasts are stuffed with a creamy broccoli and cheese mixture, making for a hearty, flavorful lunch that is rich in protein and healthy fats. The addition of dōTERRA Thyme essential oil enhances the flavor with a subtle earthy note.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup steamed broccoli, chopped
• ½ cup shredded cheddar cheese
• ¼ cup cream cheese, softened
• 1 teaspoon dried thyme
• 2 drops dōTERRA Thyme essential oil
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, make a pocket in each chicken breast by cutting horizontally without cutting all the way through.
3. In a bowl, mix together the steamed broccoli, cheddar cheese, cream cheese, thyme, and dōTERRA Thyme essential oil. Season with salt and pepper.
4. Stuff the chicken breasts with the broccoli and cheese mixture, securing with toothpicks if necessary.
5. Heat olive oil in a skillet over medium heat. Brown the chicken breasts for 2-3 minutes on each side.
6. Transfer the chicken to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
7. Serve immediately, garnished with fresh herbs if desired.

Broccoli & Cheese Stuffed Chicken Breast is a creamy, comforting dish that’s perfect for a keto lunch. The rich broccoli and cheese stuffing offers a satisfying texture and flavor, while the chicken provides lean protein. The dōTERRA Thyme essential oil adds a savory depth that enhances the entire dish. This recipe is a great option for a filling, low-carb meal that doesn’t compromise on taste.

Grilled Portobello Mushroom Burgers

These Grilled Portobello Mushroom Burgers offer a low-carb, keto-friendly alternative to traditional burgers. The meaty Portobello mushrooms serve as the “bun,” while the juicy burger patty, complemented by fresh veggies and dōTERRA Black Pepper essential oil, makes this dish hearty and flavorful.

Ingredients:

• 2 large Portobello mushrooms, stems removed
• 2 beef patties (or turkey, if preferred)
• 1 tablespoon olive oil
• 2 drops dōTERRA Black Pepper essential oil
• 1 small onion, sliced
• 1 tomato, sliced
• 1 avocado, sliced
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the Portobello mushrooms with olive oil and season with salt and pepper. Grill for 3-4 minutes on each side, until tender.
3. While the mushrooms are grilling, season the beef patties with dōTERRA Black Pepper essential oil, salt, and pepper. Grill the patties for 4-5 minutes on each side, until desired doneness.
4. Assemble the burgers by placing a cooked patty on one grilled mushroom cap. Top with onion, tomato, and avocado slices.
5. Place the second mushroom cap on top to complete the “burger.”
6. Serve immediately for a low-carb, keto-friendly meal.

Grilled Portobello Mushroom Burgers are a fun and flavorful way to enjoy a keto-friendly “burger” without the carbs. The Portobello mushrooms create a perfect, juicy substitute for a bun, while the burger patty provides hearty protein. The dōTERRA Black Pepper essential oil gives the dish a subtle, peppery kick that enhances the flavors. This low-carb burger is perfect for anyone craving a satisfying, keto-friendly lunch.

Shrimp & Avocado Salad with Cilantro Lime Dressing

This Shrimp & Avocado Salad with Cilantro Lime Dressing is a vibrant, fresh, and keto-friendly dish that’s perfect for a light lunch. The dōTERRA Lime essential oil infuses the dressing with a tangy citrus flavor, while the shrimp and avocado provide healthy fats and protein.

Ingredients:

• 12 large shrimp, peeled and deveined
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, lettuce)
• 1 small cucumber, sliced
• 1 tablespoon olive oil
• 2 drops dōTERRA Lime essential oil
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Cook the shrimp for 2-3 minutes on each side until pink and opaque.
3. In a large bowl, combine the mixed greens, cucumber, and avocado.
4. In a small bowl, whisk together dōTERRA Lime essential oil, lime juice, cilantro, salt, and pepper to make the dressing.
5. Toss the salad with the dressing and top with the cooked shrimp.
6. Serve immediately for a refreshing, keto-friendly lunch.

Shrimp & Avocado Salad with Cilantro Lime Dressing is a light and flavorful keto lunch that combines the creaminess of avocado with the fresh, zesty flavor of the lime dressing. The shrimp adds protein, while the cilantro and lime essential oils elevate the dish with a burst of brightness. This salad is perfect for a refreshing, low-carb meal that’s quick and easy to prepare.

Grilled Chicken & Vegetable Skewers

Grilled Chicken & Vegetable Skewers are a simple, low-carb keto lunch packed with protein and fresh vegetables. nfused with dōTERRA Thyme essential oil, these skewers offer an earthy, savory flavor that perfectly complements the grilled chicken and vibrant veggies.

Ingredients:

• 2 boneless, skinless chicken breasts, cubed
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 red onion, chopped
• 1 tablespoon olive oil
• 2 drops dōTERRA Thyme essential oil
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the chicken and vegetables with olive oil, salt, pepper, and dōTERRA Thyme essential oil.
3. Thread the chicken and vegetables onto skewers, alternating pieces.
4. Grill the skewers for 4-5 minutes on each side until the chicken is cooked through and the vegetables are tender.
5. Serve immediately for a simple, low-carb, and flavorful lunch.

Grilled Chicken & Vegetable Skewers are a keto-friendly, low-carb lunch option that’s easy to make and full of flavor. The thyme essential oil gives the chicken and vegetables a savory, herby kick, while the grilling process enhances the natural flavors of the ingredients. These skewers are a great choice for a quick, healthy meal.

Note: More recipes are coming soon