My journey in life as a stay at home mom of three, building a career and being a caregiver to my mother and husband after a horrible tragedy. Balancing life and the journey of tragedy, love and faith, family connection and healing physically and mentally. Contact me on the Weekly Essential face book page or feel free to email me if you would like to know more if you are looking for support and a lifestyle change, how to survive the unexpected in life and how to love yourself and life again please book an appointment with me or email me at kollette@weeklyessential.com. Facetime and Skype appointments available as well. Essential oils not only changed my life but helped me be prepared for the unexpected and they were and still are a great tool for my family and I both physically and mentally.


Monday, January 13, 2014

Sugar and Gluten Free Blueberry Lemon Muffins

Sugar and Gluten Free Blueberry Lemon Muffins.  I made it this weekend and my family and I loved them. They had no idea that it was gluten and sugar free.

What you need

2 cups gluten-free-all-purpose flour
1 teaspoon xanthan gum
1/2 cup brown rice syrup
1 tablespoon baking powder
1/2 teaspoon salt
8 drops of lemon essential oil
1 egg
1 cup of milk
1/2 cup butter melted
1 cup fresh or frozen blueberries

Can substitute syrup with honey and add more if you would like it sweeter. I added 10 drops of lemon essential oil and I used honey because I didn't have the brown rice syrup.


1. Mix flour, xanthan gum, baking powder and salt in a large glass bowl.
2. Beat egg in medium bowl; add lemon essential oil and blend together.
3. Add egg mixture to dry ingredients.
4. Mix in blueberries.
5. Fill lined muffin tines 2/3 full.
6. Bake for 20 minutes at 375˚ fahrenheit.


This recipe is from the  Living Magazine Winter 2014 addition. For more tips and recipes email me at kollette@weeklyessential.com

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent disease.