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Zucchini Salad w/ Essential Oils

If you are following me on Instagram then you might have seen me cooking this live on my story. It’s a simple zucchini salad that I jazzed up with Young Living Essential Oils. It makes a great substitute for pasta salad if you want a healthier option at your next picnic, bbq or pool party. If you don’t have the essential oils you can use dried herbs, but they really do amplify the flavors in this dish.


Zucchini Salad

  • 2 large or 4 small Zucchini
  • 3 large Sweet Bell Pepper
  • 1 cup Cherry tomatoes
  • 2 cloves Garlic
  • 1 cup Buffalo Mozzarella
  • 3/4 cup Italian Dressing
  • 4 drops Black Pepper Essential Oil (Young Living Vitality)
  • 3 drops Lemon Essential Oil (Young Living Vitality)
  • 2 drops Oregano Essential Oil (Young Living Vitality)
  • 2 drops Rosemary Essential Oil (Young Living Vitality)
  • 1 drop Thyme Essential Oil (Young Living Vitality)
  • 1 tablespoon Fresh Basil


  1. Start by making your zucchini “noodles”. For this step I like to use a vegetable spiralizer. If you don’t have one you can just use a mandolin. Once the zucchini is sliced set in on a clean dish rag to soak up any excess liquid. Set aside.
  2. Chop the rest of your vegetables, garlic and cheese then add it to the zucchini noodles. Toss it a few times to get everything mixed well.
  3. Add the dressing, essential oils blend and the chopped basil. Stir until everything is well coated in the dressing. Serve chilled.

It’s that simple! Hope you enjoy this recipe. If you are interested in purchasing essential oils for cooking go to my website for more information.

Young Living Essential Oils

If you have been following along on my Instagram stories you might have heard me talking about essential oils. In January I took the plunge and signed up to be a part of Young Living Essential Oils. I never really knew much about them nor did I care to learn. I used lavender every once in awhile but thanks to an incident while pregnant I came to the conclusion they are worth all the hype.

In the third trimester of my pregnancy I thought it was a good idea to stand on a chair to do some artwork on the wall. It wasn’t a good idea and I ended up falling off the chair onto my knee causing a slight fracture to my fibula. Not my finest moment. What made matters worse was that I couldn’t take anything for the pain. That’s when my best friend and essential oils guru, Brittany, gave me Copaiba and PanAway® oils to help with the pain and to stimulate the healing process. To my surprise it worked! They helped with the throbbing pain and with the ugly bruise. I was even able to walk down the aisle in my friends wedding without my crutches, which I didn’t think would be possible. After that I started learning more about the benefits of essential oils and how they can improve everyday life.

Another big AH-HA moment took place after Logan was born. I was cleaning my house when I realized that my hands reeked of bleach and chemicals. I washed them as best as I could but they still stunk of cleaner. I didn’t want to touch my baby with my hands like that. That’s when I decided I wanted to switch to a chemical-free household. Thanks to the Thieves line from Young Living I am slowly making the switch to a chemical free household.

The seedlings line and KidScents line are absolute favorites. Logan has eczema (like his mama) and the seedlings line helps keep it under control plus it smells amazing! I use the baby oil every night after bathtime to help set the mood for a good night sleep. I also love diffusing the KidScents oils in his nursery.

The more I learn and use these little miracles in a jar the more passionate I am becoming about them and how they can truly make a difference in everyday life!

Join in on the oily fun by going to and clicking on Become a member.

Enroll using me as a sponsor :

  • Member Number: 13960136
    (use this for both enroller and sponsor #)
  • Username: outdoorannalea

Also follow my instagram account Annaegetyouroils for tips, how-to, recipes and more!


Rainbow Deviled Eggs

A fun healthy twist on the classic deviled egg.


Colorful Eggs

  • 12 Eggs
  • 1 teaspoon Salt
  • Distilled White Vinegar
  • Food Coloring


  • 12 Boiled Egg Yolks
  • 1 1/2 tablespoon Dijon Mustard
  • 1/2 Avocado
  • 1 cup Plain Greek Yogurt
  • 2 tablespoons Reload Rub
  • 2 drops Young Living Basil Essential Oil (optional)
  • Salt and Pepper To Taste


  1. Fill a large pot half-way up with water and gently add the eggs. Add a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and continue to boil for 6 minutes. Drain hot water from pan and run cold water over the eggs. Under cool running water, crack and peel the eggs.
  2. Using a sharp knife, slice each egg in half lengthwise. Gently remove yolks, place in a mixing bowl and set aside.
  3. Fill cups (I used plastic cups) with cold water, add 5 drops of desired food coloring and 1 teaspoon of distilled white vinegar to each cup. Place egg white halves into color baths and let sit until you reach desired color. (Mine sat for 15-20 minutes) Remove colored egg whites with a slotted spoon to dry on paper towels.
  4. To make the filling add mustard, avocado, Greek yogurt, Reload seasoning*, Young Living Basil Essential Oil **, salt and pepper to taste. Pipe with a bag or spoon filling into centers of colored eggs. Cover and refrigerate until ready to serve.

*To purchase reload rub click HERE! (I am currently on my 4th larger bottle, that is how much I use this stuff!)

** To sign up as a member at Young Living go to THIS LINK enroll using me as a sponsor :

  • Member Number: 13960136
    (use this for both enroller and sponsor #)
  • Username: outdoorannalea

Venison Backstrap on Mushroom Toast

I love this recipe. My parents have been making this dish since I was a kid and it never gets old. The original recipe called for Sharptail but my dad thought it would be great with backstrap and he was right! I’ve made a few of my own changes to the recipe over the years too. Hope you enjoy!

Venison Mushroom Toast

  • 1 cup Dry Red Wine
  • 1/2 cup Venison Stock (or vegetable stock)
  • 1 tablespoon All-Purpose Flour
  • 1 teaspoon Dry Mustard
  • Salt & Pepper To Taste
  • 8 ounces Fresh Button Mushrooms
  • 2 tablespoons Butter
  • 3-4 cloves Minced Garlic
  • One Venison Backstrap
  • French Bread Whole Loaf Sliced 1" thick
  • Fresh Parsely to garnish


  1. In a mixing bowl add wine, stock, flour, dry mustard, salt and pepper; mix and set aside.
  2. In a food processor pulse mushrooms to make a rough puree. I like to do this in two of three parts so I don’t over blend the mushrooms. You don’t want them to be mushy. Set aside.
  3. In a medium skillet melt butter over medium heat then add garlic and cook for 30 seconds. Add in the blended mushrooms and cook over medium high heat until the liquid from the mushrooms as run off. Set aside and keep warm.
  4. While the mushrooms are cooking heat another skillet to medium high heat. Salt and pepper your steaks (they should be at room temperature!) Once the skillet is hot brown the meat on each side for 1 minute. Place the meat on a broiling trey and broil for 7 minutes then take it out of the oven to let it rest!
  5. In the same skillet you used to brown the meat add the wine mixture to the cooking juices. Cook and stir over medium heat until the sauce thickens and starts to bubble. Remove from heat and set aside.
  6. Toast the bread slices to your liking. (You can butter them if you would like but I prefer not too.)
  7. The meat should be sliced into 1/2″ pieces.
  8. Next assembly all the components. Spread each toast slice with the mushroom mixture then add venison slices on top of mushrooms. Drizzle each with wine sauce and finish with a pinch of chopped parsley.

Christmas tree farm 2017

Every year we go to Lone Oak Tree Farm for our family Christmas tree. It is a tradition we have been doing since we were kids. Over the years our family has grown and so has the size of our tree. This year our tree is the biggest it’s ever been, 16 feet tall! It is just shy of touching the ceiling. I look forward to sharing these holiday traditions with Logan has he grows up!


reLOADED Venison Stuffed Peppers

Stuffed peppers are one of my favorite “lazy night” dinners to make. They are very simple to make, require little clean up, and there are always enough leftovers for lunches or second dinners later in the week. I use this recipe as a base and change it up from time to time by adding different ingredients or spices. In this recipe I used one of favorite spice blends, reload rub. I love it because it adds a ton of flavor without over powering the dish. I also love that it is free of MSG, Sugar, and it’s gluten free. 

I hope you enjoy these stuffed peppers as much as I do. Make sure to tag me and let me know if you make them!

I hope you enjoy these stuffed peppers as much as I do. Make sure to tag me and let me know if you make them!

Stuffed Peppers

  • 1/2 cup uncooked, 1 cup cooked Brown Rice
  • 6 large Sweet Bell Pepper
  • 1 pack (1 lb) Ground Venison/ wild game meat
  • 1 medium chopped Yellow Onion
  • 1/2 cup chopped Tomatos
  • 3-4 cloves minced Garlic
  • 4 oz can Shoepeg Corn
  • 3 tablespoons Reload Rub Seasoning
  • 1 jar Tomato Sauce
  • 1/4 cup shredded Parmesan Cheese

Directions:Preheat your oven to 375 degrees.

  1. Start by cooking the rice according to the directions on the box. Once cooked, set aside.
  2. Place your hollowed bell peppers* into a baking dish upside down and add 1/2 cup of water to dish. Place them in the oven to steam for 10-15 mins. You want them to be soft but not fully cooked. Once they have steamed let them cool and flip them up so they can be stuffed with the fillings.
  3. In a large sauce pan brown the meat until no longer pink. Make sure to do this on medium-high so the meat browns and doesn’t boil.
  4. In the same pan add onions and sauté until translucent.
  5. Add the remaining chopped bell peppers and tomatoes to the pan and sauté for another 5-8 minutes.
  6. Next add the garlic cook for 1 minute.
  7. Remove the pan from heat.
  8. Mix in the cooked rice, corn, and seasoning. Make sure everything is thoroughly mixed together. Then, generously stuff the peppers with the mix.
  9. Pour the tomato sauce over the peppers. There should be enough sauce to fill 1/4 of the baking dish. If you need to add some water to the dish that is fine.
  10. Bake the peppers for 25-39 minutes. Remove from oven and top with Parmesan cheese and put back in the oven for a few minutes to melt.


  • How to prep the bell peppers: Cut the tops off and remove the inside seeds. Discard the seeds but keep the tops. Chop them up and set aside for step 6 in the recipe. 
  • You can add other vegetable to the mix in step 6. I have used zucchini and spinach before which turned out great.
  • If you do not have RELOAD rub you can purchase it here. You can also substituent with 1 tablespoon garlic salt, 1 tablespoon cumin, 1/2 tablespoon paprika and 1/2 tablespoon dried oregano.  

Second Trimester Recap

I can’t believe I’m nearing the end of my second trimester. So far pregnancy has been pretty great. In my first trimester I experienced extreme fatigue, but thankfully it went away here in my second trimester.  I’ve had no sickness or other common aliments that some pregnant women seem to experience. I try to work out 2-3 times a week. Mostly just free weights (arms & legs)  and cardio on the elliptical. Tom and I live a pretty active lifestyle so that keeps me on my feet days I don’t get to the gym.

Nesting is real and during this trimester we finished updating our living room, refinished the upstairs bathroom and started on the nursery. I’ve also reorganized my closet room and Tom finished installing the cabinets in our garage. The only room left in the house to do is our kitchen. I love the way everything is turning out. Our house is now a home and ready for baby… well almost!

Tom and I also took a trip to Colorado for our friends Danny and Chrys’s wedding. At the time of the trip I was 25 weeks pregnant. Flying wasn’t an issue at all. The baby was kicking on the flight out but nothing uncomfortable. While we were there we went fly fishing, hiked up a mountain and danced the night away at the wedding.

I enjoyed my second trimester and I am looking forward to the third. Three more months till we finally get to meet our little guy and I am getting more excited by the day!

Total weight gain: 10 pounds as of last week

Maternity clothes: I live in my maternity shorts from Motherhood maternity, they are the best! (Thanks Mom) I also love my belly band from Ingrid and Isabel.

Stretch marks: None. I apply coconut lotion and Palmer’s coco oil/Bio oil mix at least twice, sometimes three times, a day. 

Sleep: Normal, minus waking up to use the bathroom a few times each night.

Miss anything: A good glass of red wine. I’ve had a few glasses of white wine here and there, but red wine hasn’t sat well with me during this pregnancy, so I’ve avoided it all together. 

Movement: The last two weeks, he has been moving and grooving. I love it and I think it will be the thing I miss most about being pregnant. 

Food cravings: Popsicle and lots of fruit. I was also craving a margarita so I made myself a virgin margarita which was delicious. 

Anything making you queasy or sick: Not really, I’ve been lucky.

Have you started to show yet: Just in the last few weeks.

Gender: BOY!!!

Labor signs: Nope

Belly button in or out: Outtie

Wedding rings on or off: On, I never take them off.

Happy or moody most of the time: Mainly happy, unless I am hungry. Then I can be moody, poor Tom.

Names: A few we have in mind but we won’t know for sure until he is born.

Looking forward to: Finishing the baby’s nursery and my 3rd trimester ultrasound.


-Anna Lea

Total Archery Challenge 2017

Last weekend I participated in the Total Archery Challenge at Seven Spring Mountain Resort in PA. I signed up for a two day pass and purchased a one day pass for Tom. He was golfing on Saturday so I went with a few girl friends. It was a blast! I am so happy I went. Not only was it a great time but I also had the pleasure of meeting some awesome people I follow on Instagram.

Hanging out with the girlies Lyss, me and Jessie

Tom Dickey Drone pilot strikes again!

Chatting with the Gritty Bowmen for an upcoming podcast!!! COOLEST THING EVER!

Finally got to meet Brian Call of the Gritty Bowmen and Jordan from Mtn Ops!

For more information on the Total Archery Challenge visit their website  !


Morel Mushrooms stuffed with Crab

This is hands down my favorite way to prepare fresh spring morels. It is simple yet so delicious and always a crowd pleaser. Fresh morels are the star of this recipe so it is something we get to enjoy only once a year, which makes it that much more enjoyable when we finally get to indulge.


Stuffed Morel Mushrooms

  • 18-20 Large morel mushrooms
  • 2 tablespoons Unsalted butter
  • 3 tablespoons Ramps (or onion)
  • 2 tablespoons Sherry
  • 1 teaspoon Chopped parsley
  • 1/4 cup Italian bread crumbs
  • 2 cups Jumbo lump crabmeat
  • to taste Salt & pepper
  • to taste Fresh grated Parmesan cheese


  1. Preheat your oven to 350 degrees.
  2. Melt 1 tablespoon of butter over medium heat. Once the butter has melted add ramps or onion and saute for 5 minutes.
  3. While the onions cook melt the remaining tablespoon of butter in a small dish. Using a brush lightly coat the morel mushrooms with the melted butter and place in muffin tin. Set aside.
  4. When the onions are translucent add the cooking sherry. Let the sherry reduce by half, about 5-7 mins.
  5. Once the sherry is reduced remove from heat.
  6. In a mixing bowl add onions, parsley and breadcrumbs. Slowly incorporate the crabmeat and mix until well combined.  Add salt and pepper to taste.
  7. Now it is mushroom stuffing time. Liberally stuff each mushroom with the filling. I use my pinky to push the stuff all the way to the bottom of the mushroom.
  8. Lightly brush some more melted butter over the mushrooms and sprinkle with some freshly grated parmesan cheese. Put the mushrooms in the oven and bake for 20-25 minutes. They should be lightly toasted on the top and cooked all the way through.
  9. Take them out of the oven and let them cool before serving. Enjoy!

Hope you enjoy this recipe as much as I do!


Morel Meatloaf

I’ve always been big on sharing. My grandma always used the phrase “we share and we care”. I find no exception to this when it comes to recipes. Sure, I understand some recipes are family secrets only to be passed down to family members, but that just isn’t how I roll. If I have a great recipe I want it to be accessible to anyone, not limited to guests at my dinner table. That is why I am going to share this top secret Morel meatloaf recipe with you.

Now, this meatloaf recipe is no joke. It is not a typical boring meatloaf. It calls for hard to unique ingredients and takes some time to make. It is a recipes you bring out for special occasions or when you want to impress someone. It’s been in our family for awhile, and slightly changes depending on who is cooking it. I am sharing my version of this recipe which has evolved from my mom’s version.

The star ingredient of this dish is the morel mushrooms. Every spring when ramps and mayflower start to bloom these little gems start to emerge. You have to know where to look because they like to grow in certain places. I high recommend foraging them for yourself because they are expensive to purchase. Do your own research on where and how to find them in your area. If you can’t get your hands on any morels for this recipe you can substitute with porcinis, shiitake or any edible wild mushrooms. I’ve also found adding a tablespoon of finely ground toasted walnuts or pecans helps compensate for the earthy flavor of the morel.

I recommend pairing this dish with mashed potatoes to house the delicious gravy. Trust me on this one, you’ll want something to soak up all the deliciousness.  I hope you enjoy this recipe as much as I do. If you make it I would love to know what you thought of it. Tag me in photos on social media or comment below.

Morel Meatloaf

  • 2 oz Dried Morel Mushrooms
  • 1 lb Ground Venison Meat
  • 1 whole loaf Fresh Italian Bread cut into cubes with crust removed
  • 1/4 cup Unsalted Butter
  • 2 cups Reserved Morel Liquid*
  • 1 1/2 tablespoon Finely Chopped Yellow Onion
  • 1/3 cup Grated Parmigiano Reggiano Cheese (the good stuff)
  • 2 cloves Minced Garlic
  • 1 large Egg Yolk
  • 1 - 2 cups Italian Bread Crumbs
  • 3 tablespoons Olive Oil
  • 1/2 cup Dry White Wine
  • 1 4oz can Organic Tomato Paste
  • to taste Salt & Pepper


  1. Place the dried morel mushrooms in a bowl with 2 1/2 cups of warm water. Set aside for at least 30mins for the mushrooms to reconstitute.

    Reconstituted Morels

  2. After the mushrooms have been reconstituted strain them but make sure you save the liquid. Give the mushrooms a good rinse to make sure they are clean and dirt free. Give them a rough chop then set aside.
  3. Next run the reserved morel liquid through a fine sieve or coffee filter twice.
  4. In a medium saucepan over medium low heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the cubes of bread and mash until a creamy consistency forms. If needed add 1/4 cup warm water. This needs to be well mashed with no chunks remaining. Remove from heat.
  5. Place ground meat in a large mixing bowl and loosen with a fork. Add onion, cheese, garlic, salt and pepper. Gently add in the bread from previous step and a beaten egg yolk. Mix thoroughly by hand until well blended.
  6. Shape the meat into two firmly packed balls then place them on a flat surface and roll them into compact loafs. They should each be about 2 1/2″ thick. Make sure all air bubble are out and there are no cracks.
  7. Place breadcrumbs on cutting board or paper plate. Evenly roll each load in the breadcrumbs.
  8. In a large heavy bottom saute pan melt remaining butter and oil over medium heat. When foam from the butter subsides, add the meatloafs and brown on all side. About 3 minutes per side.
  9. Once the meat has browned add the wine and raise the heat to medium high. Boil the wine briskly until it has reduced by half. Make sure to turn the loaves once or twice during this step.
  10. After the wine has reduced turn the heat down to medium low. Add the mushrooms, tomato paste and reserved morel liquid to the pan. Cover the meatloaves and cook for 30mins. Flip the loaves and continue to cook for another 30mins.
  11. Flip the meatloaves one last time and cook uncovered for another 10mins. Sprinkle with fresh parsley along a side of mash potatoes and enjoy!

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