Donna's Salad Dressings

“Go To” Everyday Dressing

4 TBSP lemon juice or juice of two fresh lemons

4 TBSP water

½ cup balsamic vinegar or any of Wildtree’s flavored vinegars

4 TBSP Natural Grapeseed Oil

1 TBSP Garlic Galore

1 tsp Ranchers Steak Rub

½ tsp California Pepper Blend

Hickory Chipotle Vinaigrette

½ cup red wine vinegar

1/3 cup honey

2 tsp Grey Poupon Dijon mustard

1 tsp lime juice

1 tsp smoked paprika

1¼ tsp Chipotle Lime Rub

¼ tsp Garlic Galore

¼ tsp Hearty Spaghetti Blend

¼ cup Hickory Grilling Grapeseed Oil

Zesty Orange Dressing

2 tsp orange zest

1 cup orange juice

¼ cup Dijon mustard

¼ cup rice, balsamic or red wine vinegar

¼ cup Zesty Lemon Grapeseed oil

1 tsp Ranchers Steak Rub

½ tsp Garlic Galore

1 tsp Chipotle Lime Rub

Asian Ginger Dressing

¼ cup water

1 tsp ginger powder or grated fresh ginger

1/3 cup rice vinegar

1/3 cup soy sauce or GF substitute

¼ cup Natural Grapeseed Oil

3 TBSP Sweet Onion Spread

2 tsp Garlic Galore

Poppy Seed Vinaigrette

½ cup rice vinegar

2-3 TBSP of sugar or you can do like me and use a combination of sugar & stevia

½ tsp dry mustard

2 tsp poppy seeds

¼ cup Natural Grapeseed Oil

½ tsp Ranchers Steak Rub

Broccoli Slaw Dressing

½ cup rice vinegar

1 TBSP lime juice

1 TBSP sugar (or stevia works great as well - to taste)

¼ cup Wildtree Grapeseed Oil

2 tsp Garlic Galore

1 tsp Ranchers Steak Rub

Lemon Dill Dressing

¼ cup apple cider vinegar

3 TBSP water

½ cup Lemon Grapeseed Oil

1 tsp Dill Blend or Opa Greek Seasoning Blend

¼ tsp Ranchers Steak Rub

"French" Garlic & Herb Dressing

¼ cup apple cider vinegar

3 TBSP water

1 tsp dark brown spicy mustard

½ cup Garlic Grapeseed Oil

1 heaping tsp Garlic & Herb Blend

Kale Salad

Servings:  10 -- big enough for a BBQ!  You can divide the portions equally if you want to make less servings.  This salad keeps well overnight too!  It's actually better tasting the longer it marinates.

5-6 cups kale, washed and cut into thin strips
1/2 cup dried unsweetened cranberries
1/2 cup pine nuts
1/2 cup diced red onions
1/2 cup cherry red tomatoes
1/3 cup feta cheese

Dressing:
Juice of one lemon
2 tsp Wildtree Garlic Galore blend
1/4 cup Natural Grapeseed Oil
1/2 cup balsamic vinegar
1/2 teaspoon Ranchers Steak Rub
1/2 teaspoon California Pepper Blend

Mix kale, cranberries, tomatoes, nuts and onion in glass bowl.  In a separate bowl, mix together the dressing ingredients.  Pour dressing over kale and toss to coat evenly. Refrigerate for at least 4 hours, overnight 6 hours or more is best!  Before serving, toss in feta cheese.

Tasty Tuna Burgers

2 (6 ounce) can tuna, drained
1 egg
1/4 cup gluten free bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayo (I use Vegenaise)
4 TBSP Leslie's Smoky Burger sauce
1/4 tsp Dill Dip Blend
1/8 tsp ground black pepper
1 dash Worcestershire sauce

4 hamburger buns
1 tomato, sliced
4 leaves of lettuce


Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayo, Leslie's smoky burger sauce, Dill Dip blend, pepper, and worcestershire.  Mix well.  Shape into 4 patties.  Refrigerate for 30 minutes to make the patties easier to handle, if desired.

Coat a skillet with 1 TBSP Grapeseed Oil; fry tuna patties for about 3-4 minutes per side, or until cooked through.  These are fragile, so be careful when turning them.

Serve on buns with tomato slices and lettuce leaves.

Strawberry & Spinach Salad with Poppyseed Dressing

One of the number one questions I get asked as a nutritionist is what type of salad dressings are the best. I have two answers:
     --Ones you make yourself
      --Ones made with grapeseed and/or olive oil
When you make your dressings yourself - you will always use a higher quality oil (does anyone out there have soybean oil in their pantry?) and you will rarely ever even come close to the amount of sugar and sodium typically added to dressings -- let alone all the additives and preservatives.

So here's how you make the Poppy Seed Vinaigrette. In a small bowl, whisk together:

1/2 cup Rice Vinegar
1/4 cup Natural Grapeseed Oil
2-3 tablespoons of sugar or you can do like me and use a combination of sugar & stevia
1/2 tsp. dry mustard
1/2 tsp. Ranchers Steak Rub
2 tsp. poppy seeds

To make the salad you will need:

1 bag, bunch, package of baby spinach
1 cup of fresh strawberries, hulled and sliced
1/4-1/3 cup pecans or walnuts - 

Roast nuts stovetop with a tsp. of maple syrup or honey - heat the pan - toss in the nuts - watching closely as they will burn quickly - as soon as they heat - toss with the maple syrup or honey and remove from heat. Let cool then toss on the salad.

Easy Asian Broccoli Slaw

1 package of broccoli slaw
          or 4 cups grated broccoli spears with 1/2 cup grated carrots
1/4 cup sunflower seeds

Dressing:
1/2 cup Rice Vinegar
1/4 cup Wildtree Grapeseed Oil
2 tsp Garlic Galore
1 tablespoons Lime Juice
1 tsp Ranchers Steak Rub
1 tablespoon sugar (or stevia works great as well - to taste)

Sammy T's Gluten Free Bean & Grain Burgers

1 TBSP Natural or Garlic Grapeseed Oil
1 (19 oz) can garbanzo beans
1/4 cup tahini
1/2 cup gluten free bread crumbs
1/4 cup gluten free tamari
1/2 tsp Garlic Galore
1 cup cooked brown rice
1/4 cup ground flax seed
1/2 onion, finely chopped

Saute the onion in grapeseed oil. Then grind up the garbanzo beans in a Magic Bullet/Blender and grind up the flaxseed in a mini coffee grinder.  Mix all the ingredients and form into patties.

Splurge Night -- Wildtree's Gluten Free Brownies

GF Brownies

1 pkg. Wildtree Gluten Free Brownie Mix
4 tablespoons Wildtree Natural or Butter Flavor Grapeseed Oil
2 large eggs
2 tablespoons milk (I use Almond Milk)


Preheat oven to 350 degrees F and grease a 9 x 9-inch baking pan. Place brownie mix, Grapeseed Oil or butter, eggs, and milk in a large bowl, and beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Cool and serve. Serves 16 (If each person can stop after just one haha) 

Grapeseed Oil Body Scrub

Wildtree's Grapeseed oils are NOT just for IN your body!!
Try them out ON your body


Anyone who has done therapeutic massage is familiar with the use of grapeseed oils for massaging. That is what inspired me to create my own Body Scrub at the fraction of the cost. I've never understood why a small container of body scrub made with natural ingredients and essential oils was so doggone expensive. 
Not too long ago, I ran out and was about to shell out $15.00 for another container when I thought - "Hmmm -- I think I can make this myself!" And that's exactly what I did.  I mixed 1 cup of coarse sea salt, 1 cup of cheapo deapo Bloom brand white sugar and just enough plain grapeseed oil to coat. Sorry for all you "measurer's" out there - I'm a pourer and didn't pay attention to exactly how much oil I used. Just note that the sea salt and sugar will settle over night - so don't over do the oil - you can always add more later if necessary. Then I added 6-8 drops of lemon essential oil. Note that this is different than the liquid extracts you cook with -- essential oils are much stronger and aromatic. It is perfect, took me two minutes to whip up  and cost me pennies to the dollar to make.

Who needs chips? Baked garbanzos are my new snack!

Baked Garbanzo Beans!!

What a surprise these are! All the years I've been using garbanzo beans to make bean & grain burgers and to toss on my salad -it never occurred to me to roast them until recently. But with 6 grams of protein/6 grams of fiber & 20 grams of carbs (net carbs would be 8!) for a ½ cup they make the ideal snack!  The sky is the limit regarding what spice blends you use - they can be savory, smoky, spicy - you choose!


Ingredients:
1 can garbanzo beans
1 tablespoon Grapeseed oil - any of the flavors work. We've experimented with garlic, hickory & bacon so far & I want to try lemon as well.
Your choice of Spice Blend - we've enjoyed Ranchers, (of course!), Lemon Rosemary, Cajun, Chili & I'm thinking Adobo, Chipotle Lime Rub & Garlic Galore would be good as well. 
If you try this and have a favorite - be sure to share with all of us! The amount completely depends upon you and the intensity of the blend. For instance - I found myself using a larger amount of the Lemon Rosemary which is fairly mild as opposed to the Cajun which is rather pungeant.
After you've rinsed the beans, pat them dry with a papertowl. Then toss with grapeseed oil & spice blend and spread on a baking sheet lined with parchment paper or your DeMarle Silpat on a Holey Sheet(this works best!!)  
Bake at 400 degrees for 30 minutes - stirring the beans about halfway through.
Store in a container with an airight lid. (that is if you have any left to store!!)

Jamaican Salmon

Sweet & Sassy Jamaican Wild-Caught Salmon
The wild-caught salmon are running again and you can purchase amazing fresh filets at Wegman's right now. This recipe was shared with me by our very own Personal Chef & Wildtree Rep Drema Apperson. My daughter Jeri who has quite a bit of "flare" in the kitchen added the cinnamon! It was a nice touch.

4 Salmon Filets
1/4 cup Sucanat (you can also use brown sugar, maple syrup or agave nectar)
1 tsp of cinnamon
2 tablespoons Jamaican Jerk Seasoning blend
1 tablespoon WT's Natural Grapeseed oil

Mix together the Sucanat, cinnamon and Jamaican Jerk together. Brush the top of each filet with the grapeseed oil. Sprinkle the seasoning blend on each piece of salmon. At this point you can marinate the salmon or you can prepare it. We marinated ours in the refrigerator for several hours.

When ready to prepare the salmon - heat a heavy skillet -- cast iron works best if you have one. Also heat your oven because step 2 in the cooking process is to place the fish in the oven to finish cooking. Place the salmon face down (skin side up) in the pan for several minutes. Turn the salmon over -- sprinkle each piece with a little more of the seasoning mix and place the skillet (don't put a skillet with a plastic handle in the oven) in the oven or transfer the fish to an oven-friendly baking dish. Cover the pan/dish and allow to sit in the oven between 7-10 minutes to finish cooking. The seasoning blend carmalizes due to the sweetener added to it and forms a crust on top -- it is AMAZING!

Honey Balsamic Grilled Chicken

Honey Balsamic Grilled Chicken
If you are like us these days - we're grilling as often as possible so that I don't have to heat the oven. This chicken recipe got double thumbs up last week from my gang.

4 tablespoons Balsamic Vinegar
2 tablespoons Wildtree Honey Mustard
3/4 tsp Wildtree Ranchers Steak Rub
3 tablespoons Wildtree Natural Grapeseed Oil
1 tablespoon fresh rosemary (yeah, I know - kind of a pain to clean off the stems but worth it!)

Wisk all ingredients together and place marinade and chicken in a freezer bag and refrigerate at least an hour -- I marinated mine overnight. Cook on the grill!

Out Of This World Fish Taco

Hey there-

For the life of me I cannot find the Fish Taco Recipe so I’ll just retype it for you. It is SOOOO easy!

Ingredients needed:

1 lb of white fish (orange roughy, flounder, cod, haddock)

WT’s Garlic or plain Grapeseed oil

WT’s Chipotle Lime Rub

Fresh Corn Tortillas

Finely Shredded cabbage

¼ cup Vegenaise Mayo – the grapeseed oil mayo

Juice of ½ a lime

Put 1 tablespoon of GSO in skillet and heat. Add fish. Saute until white and cooked through and through. Using a spatula – break up in small chunks. Sprinkle with the Chipotle Lime Rub to taste. This rub has some heat and a bite to it – so taste test as you go. When fish is done – sprinkle juice of ½ lime over cooked fish.

While your fish is sautéing – shred some fresh cabbage. Also – heat  your corn tortillas. You can do this in the microwave. OR our favorite is to pan sauté them on both sides in a little plain GSO. Also prepare your Vegenaise for atop the taco’s – simply mix ½ tsp. of the rub with ¼ cup of the Vegenaise – adjust to your taste buds either by increasing the amount of rub or the amount of mayo.

After your fish is done and seasoned to your liking – fill your heated tortilla. Top with shredded cabbage and a dollop of the Vegenaise seasoned with the Chipotle Lime  Rub.

YUM! Enjoy!!

Vegetarian White Vegetable Lasagna

White Vegetable Lasagna
Serves 8


1 tablespoon Wildtree Natural Grapeseed Oil
1 pound portabella mushrooms, gills removed and diced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
1 quart low-fat milk
½ cup unsalted butter
¼ cup all-purpose flour
1 cup Wildtree Alfredo Extraordinaire
½ cup grated parmesan, divided
3 cups part-skim ricotta
1 teaspoon salt
1 teaspoon pepper
1 (9 ounce) package “no boil” lasagna noodles
1 cup shredded mozzarella cheese


Preheat oven to 425 degrees F. Sauté the mushrooms with Grapeseed Oil in a large skillet over
medium-high heat and set aside. For the sauce, heat milk and butter over medium heat. Once butter
has melted whisk in flour and Alfredo Extraordinaire. Turn heat to medium high and bring to a boil,
stirring constantly. Once boiling, return heat to medium and allow sauce to thicken (about 5 minutes).
Stir frequently to prevent sauce from burning or sticking. Remove from heat and whisk in ¼ cup
grated parmesan cheese. Next season the ricotta with salt and pepper, mixing well. To assemble
the lasagna, ladle just enough white sauce in the bottom of a 9x13-inch baking dish to lightly coat
it. Top with 1/3 of the pasta. Top the pasta with 1/3 of the ricotta cheese and sprinkle half of the
mushrooms, spinach, and artichokes. Thinly cover the veggies with more white sauce. Repeat these
layers then top your lasagna with the remaining pasta, the last of the ricotta, white sauce, grated
parmesan and the mozzarella cheese. Cover tightly with foil and baked for 50-60 minutes.

1 Ingredient Chicken!!!

You read it right! One ingredient chicken and it is out of this world! For you busy moms, this is the easiest dinner to make -- besides our skillet meals of course -- what is simpler than one ingredient? 


AMAZING "ONE INGREDIENT" CHICKEN


1 lb chicken breast or chicken tenders
2 tbl WT lime chipotle rub 
1 tsp. WT Natural GSO


Coat Chicken breasts with Lime Chipotle Rub and throw on the grill or into a skillet sprayed/coated with grapeseed oil. That's it! This is an amazing, flavorful chicken that is great just as is...great sliced on salads...great added to peppers and onions and tossed into a corn tortilla.

Juicy Rotisserie Chicken

ROTISSERIE CHICKEN


SERVINGS: 4


INGREDIENTS:
2 1/2 teaspoons Wildtree Rotisserie Chicken Blend
1/2 cup flour (can be gluten free Tapioca or Potato Flour)
1 pound chicken breasts, boneless
2 tablespoons Wildtree Natural Grapeseed Oil


PREPARATION:
Combine the Rotisserie Chicken Blend and flour in a shallow dish and mix well. Coat the chicken with the flour mixture. Heat a small amount of Natural Grapeseed Oil in a skillet. Add the chicken and cook until cooked through, turning occasionally. 

Mexican Styled Lasagna

MEXICAN LASAGNA

SERVINGS: 8

INGREDIENTS:
2 lb. ground turkey
2 tablespoons Wildtree Natural Grapeseed Oil
2 tablespoons Wildtree Fajitas Seasoning Blend
3 cup Wildtree Fiesta Salsa, prepared as directed on package
1 1/2 cups Cheddar cheese, shredded
2 cups Monterey jack, shredded
8-8” GF corn tortillas or Whole Wheat Tortillas, cut into quarters 
2 tablespoons Cilantro, chopped
Guacamole Sour Cream (recipe follows)

PREPARATION:

Preheat oven to 400°F.
Preheat a large skillet over med-high heat and add Grapeseed oil. Add the ground turkey and season with Wildtree Fajita Blend. Cook until meat is brown, 5-7 minutes. Add 2 cups of the Wildtree Fiesta Salsa. Simmer for 10 minutes.
Mix the jack and cheddar cheese together in a bowl and set aside a 1/2 cup of the cheese mixture.
Coat a shallow baking dish with pan spray. Build lasagna in layers of tortillas, then meat and then cheese. Repeat tortilla, meat, and cheese. Cover with a final layer of tortillas; spread the remaining 1 cup Wildtree Fiesta Salsa on top and sprinkle with reserved cheese.
Bake lasagna for 20 minutes until the cheese is brown and bubbly. Garnish with cilantro and serve with the guacamole sour cream.




Guacamole Sour Cream:
1 cup Sour Cream
1 1/2 tablespoons Wildtree Guacamole Seasoning

In a small bowl combine sour cream and guacamole seasoning. Mix well and refrigerate for 2 hours before serving.

Lemon Dill Vinaigrette

LEMON DILL VINAIGRETTE

1/4 cup water
3 tablespoons fresh lemon juice
2 tablespoons Italian Salad Dressing Mix
1 teaspoon Dill Dip Blend
1/2 cup Natural Grapeseed Oil

In a small bowl, combine water, lemon juice, dressing mix, dill dip and oil. Whisk together until well blended. Allow dressing to sit 1 hour before serving to develop flavors. Refrigerate prepared dressing for up to four weeks.


toss over a spinach salad, marinade asparagus or other green veggies before baking them, or even marinade your chicken & fish... delish

Thai Red Curry

RED CURRY CHICKEN AND VEGGIES.
Serves 4:
1 1/2 lbs of chicken cut into thin strips
2 tablespoons Wildtree Natural GSO
1 (14 oz) can of coconut milk
3 tablespoons Wildtree Thai Red Curry paste
2-3 cups of freshly cut broccoli, red and yellow peppers or if you are in a hurry – use a 16 oz bag of stir fry vegetable mix.
Sea Salt to taste
Heat oil in sauté pan over medium heat. Add chicken and sauté until cooked thoroughly. Add coconut milk, curry paste and veggies. Saute until veggies are crisp tender stirring occasionally. Season with sea salt and serve with steamed rice.


** Thai Red Curry Paste is one of my families favorites however after 1/1/12 it will no longer be sold so get it while you can!!! -- www.mywildtree.com/donnah

Authentic Enchiladas

One of my favorite family recipes for years has been chicken and turkey enchiladas. In the last couple of years, however, it became almost impossible to find an enchilada sauce without MSG – then along came Wildtree to the rescue!


ENCHILADAS
Serves 4:
You can use shredded chicken, ground turkey or ground beef for these. Also, you can add steamed brown rice and beans if you want.

1 tablespoon Wildtree Natural Grapeseed Oil
1 pound lean ground beef, ground turkey or shredded chicken
½ tablespoon Wildtree Adobo Seasoning (if you add rice and beans – you will want to increase this to taste)
1 bottle Wildtree Tia Rosa’s Red Enchilada Sauce
2 tablespoons chopped fresh Cilantro
2 cups shredded chedder cheese
8 6-inch flour or corn tortillas.
Preheat your oven to 400 degrees and grease a small baking dish with grapeseed oil.
Saute’ your meat of choice in the grapeseed oil. Add the Adobo seasoning. Transfer meat to a large bowl (add the beans and rice at this time if desired). Add ½ cup Enchilada sauce, chopped cilantro and 1 cup of the cheese.
Warm the tortilla shells in the microwave. Top each tortilla with ¼ cup of the mixture and roll tightly. Arrange, seam side down, in prepared baking dish. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake until cheese melts and enchiladas are heated through – about 15-20 minutes.