Mother of three, building a career and being a caregiver to my disabled husband after a horrible tragedy. Balancing life and the journey of trauma, hardship, love and faith, family connection and healing physically and mentally. Join 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. Learn how to love yourself and life again please book an appointment with me or email me at kollette@weeklyessential.com. Facetime and Zoom appointments available as well. The doTERRA lifestyle and Essential oils changed my life and my families.


Monday, July 25, 2016

Five Tips for Grilling

I just hosted a facebook class on Cooking with Essential Oils, it was a ton of fun. We grill a ton and love how creative you can be. I have recently been messing around with different marinades which ended up really good. I love taking recipes and adding something to it.  So here you go guys! Enjoy!

1. Starters 

  • Use different plates and tongs for raw and cooked food
  • Use different cutting boards Microwave sponges for a few seconds 
  • Wipe Down food prep area with doTERRA On Guard Cleaner 
  • Reduce food sticking by oiling your clean, hot grill with an oil soaked paper towel. 
  • Hold it with tongs and rub it over the rack.
2. Marinade

Use spices, herbs, sauces, and essential oils to create flavorful marinades.
Tip: Marinade tender meats such as chicken, fish, or shrimp for 2 hours or less; tougher meats anywhere from 4 hours to overnight. Refrigerate marinating meats.

Balsamic Rosemary Marinade

This is one of our favorites, mix ingredients in bowl and soak meat in mixture for as long as you wish, I have made this quick and it tastes great!

  • ½ cup balsamic vinegar 
  • ¼ cup olive oil 
  • 1 teaspoon salt 
  • 2 teaspoons pepper 
  • 2 drops Rosemary essential oil 

*Recommended with beef

3. Tame the Flame 
Keep a squirt bottle, filled with equal parts water and vinegar, near the gril to quickly douse any unexpected flare-ups.

This was such a great tip, especially for me. Since my husbands heart attack and brain injury I have had to learn to do a lot, one of them is grilling. We have had so much fun learning together. But now I know what to do with those unexpected flare-ups.

Chili Lime Marinade 


  • 1 ½ tablespoons fresh cilantro, chopped 
  • 2 tablespoons honey or agave 
  • 2 tablespoons water 
  • 8 drops Lime essential oil 
  • 1 clove garlic, minced 
  • 1 tablespoon lemon grass, minced 
  • 1 tablespoon chili flakes 
  • 1 ½ tablespoons ginger 
  • 2 tablespoons coconut oil 

*Recommended with shrimp

Indian Marinade

  • 1 cup plain whole-milk yogurt 
  • 2 tablespoons coconut oil 
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground turmeric 
  • ½ teaspoon ground coriander 
  • 1 drop Cinnamon or Clove essential oil 

 *Recommended with chicken.

4. Grilling Vegetables

Best Vegetables for Grilling: 
  • Asparagus, 
  • Eggplant, 
  • Corn, 
  • Mushrooms, 
  • Onions, 
  • Peppers, 
  • Zucchini, 
  • Tomatoes 
  • Potatoes

Tip: Soak wooden skewers in water for 20 minutes before grilling. Oil metal skewers to avoid food sticking. 
1. Brush fresh veggies with oil and sprinkle with salt and pepper. 
2. Cook in closed grill over 350 to 400 (medium-high) heat turning occasionally for 4-10 minutes depending on the vegetable. Your goal is to achieve tender, slightly charred vegetables.

My Dad's BBQ Potatoes

  • 4-6 Large Potatoes
  • 1 cup Olive Oil
  • Spices of choice
  • 1-2 drops rosemary essential oil
  • 1 drop oregano essential oil
  • 1 drop Thyme essential oil
    (You can add Basil too or mix up these oils and use whatever your in the mood for)
Bake Potatoes for 20-30 or Microwave for 5 min. Until about half cooked.
Let cool, then slice long way. Then dip in Oil mixture and put on grill until brown on both sides and fully cooked. 

You can make any dipping sauce of choice. Note: Be creative and use other veggies. You can also purchase a BBQ Veggie tray to bbq vegetables on grill, great gift. 

5. Grilling Meat 
Use and instant-read thermometer to see if your meat is fully cooked. Place it onto the thickest part of the meat. 
Safe Cooking Temperature: 
Steaks 145° F 
Sausage 165° F 
Ground Beef 160° F 
Salmon & Shrimp 145° F 
Poultry Breasts & Legs 160° F

I have never used a thermometer but I probably should. I usually cook burgers 5-7 min on each side. When I flip to second side depending on the thickness, I shorten it by 2 min then put cheese on. 
Steak 5-7 min each side depending on how you liked it cooked. 
Chicken (if frozen 10 min each side) or 5-7 minutes each side until done. 
I usually have my grill at 350-400 degrees. Chicken is best if cooked on upper rack. 

I have to mention the importance of Organic Meat! Do your own research, but seriously do yourself a favor and just buy organic meat! 

Okay one more recipe and a big Thank you to doTERRA and the Living Magazine for all the wonderful idea's and recipes. 

Sweet & Sour Marinade 

  • ½ cup balsamic vinegar 
  • ½ cup honey 
  • ½ cup light brown sugar, packed 
  • ¼ cup low-sodium soy sauce 
  • 2 garlic cloves, minced 
  • 8 drops Wild Orange essential oil 

 *Recommended with pork.
Enjoy! and Thank you for visiting me 

Reference; doterra.com, doterra Living Magazine Summer 2016

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