Stress Relief is on the way with essential oils and my Zucchini Noodles with Cilantro-Lime Chicken

Essential oils are made of aromatic compounds from plants. The best essential oils are typically steel-distilled and 100 percent pure. These have various effects. For example, oil of oregano has an expectorant effect on the lungs and also promotes the secretion of digestive enzymes, even when used topically. Nutmeg has properties that deflate gas and soothe indigestion. Peppermint oil is soothing to the digestive tract, and cardamom encourages healthy bile production. Clove oil has a calming effect on the lungs and is a natural remedy for bronchitis and sinusitis. It’s also a remedy for hiccups, nausea, and gas.

Essential oils are simply soothing, pleasant and evoke relaxation and a positive feeling. This promotes healing in the body, which will impact the mucosal lining. The very best way to promote healing is to create a healing environment in the body, and essential oils are one way to help do this. Add a few drops of any or several of these oils to a relaxing bath or try this method:

What you Need:

  • Oregano, nutmeg, peppermint, cardamom, or clove
  • Cold-pressed raw coconut oil or all natural massage oil

Step by Step:

  1. Add a few drops of essential oil (or a combination, for example, or oregano, nutmeg, and peppermint oils) to a small scoop of coconut oil or a palmful of massage oil, and mix together with your hands or in a small bowl
  2. Massage this mixture into your belly or torso area, wherever you are collecting that thick, hard, yellow fat.

Relieve stress with some of my favorite essential oils while enjoying one of my soothing recipes, Cilantro-Lime Chicken. Did you know cilantro has been found to not only relieve stress but also promote sleep?

Zucchini Noodles with Cilantro-Lime Chicken

D-Burn (lunch or dinner), Phase 3
Serves 4 | Prep time: 25 minutes | Total time: 25 minutes


3 medium zucchini (about 1 1/2 pounds)
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1″ pieces
1/2 teaspoon cumin
1 teaspoon sea salt, divided
1/4 teaspoon ground black pepper
1 cup cherry tomatoes
2 teaspoons seeded, minced jalapeño
Juice of 1 medium or 1/2 large lime
3/4 cup cilantro, chopped


Using a spiralizer or mandolin, make zucchini noodles and set them aside. (You can also slice the zucchini thinly if you don’t have the gadgets for making zucchini noodles.)

Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil and the chicken. Cook until golden brown, stirring occasionally. Add the cumin, 1/2 teaspoon of the salt, and the ground black pepper. Cook and stir 1 more minute. Transfer to a bowl and set aside.

Return the skillet to the stove on medium-high heat. Add the remaining 2 tablespoons oil, zucchini noodles, and tomatoes. Sauté for 1 minute. Remove from the heat and add the cooked chicken, remaining salt, jalapeños, lime juice, and cilantro. Stir gently and serve hot.

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