Curried Avocado Egg Salad

4 Hard boiled eggs, chopped
1/2 large avocado, mashed
1/2 tablespoon Dijon mustard
1-2 teaspoons chopped onions
1 tsp apple cider vinegar
3/4 tsp Wildtree Curried Garlic Blend
1/2 tsp Rancher Steak Rub

 Add  all ingredients to a bowl and mash together with a fork. Season with extra Ranchers to taste. Eat on leaves of Romaine or smooth Kale or if you are like me - put some in a bowl and eat it just like that!

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.

Dragonfly Studios Mini Quinoa Meatballs

·         ½ cup dry quinoa, pre-rinsed

·         1 cup water

·         1 cup cooked green lentils, well drained

·         ¼ cup diced red bell pepper

·         ½ cup diced onion

·         2 cloves garlic, minced

·         ½ cup gluten free bread crumbs -- We love Ians!!! 

c     *Add crumbs if the meatballs need to be firmer and aren't holding together well

·         ¼ cup freshly grated parmesan

2     3 tablespoons Wildtree Hearty Spaghetti Blend

·        Ranchers Rub to taste

·         ¼ teaspoon cayenne pepper

·         1 egg 

·        1.5  tablespoons European Tuscan Dipping Grapeseed Oil

Directions

Add pre-rinsed quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon grapeseed oil, heat to medium-low and sauté diced onions and bell pepper until tender about 4 minutes, add spaghetti blend and sauté one additional minute.

Salad Dressings No Cal - Low Cal

Salad Dressing
While Wildtree has a number of bottled salad dressings and salad dressing mixes -- my personal favorite is to make my own salad dressings simply by combining a seasoning blend with grapeseed oil and apple cider or balsamic vinegar. Here are some of my favorites:


LEMON DILL DRESSING
1/4 cup Apple Cider Vinegar
3 Tablespoons water
1/2 cup Lemon Grapeseed Oil
1 Tsp. Dill Blend or Opa Greek Seasoning Blend
1/4 tsp. Ranchers Steak Rub


**Amounts of seasoning blends can be altered to your taste buds. Whenever possible - I make the dressing a few hours before I plan to use it the allow the flavors to bloom.


BASIL PESTO DRESSING
1/4 cup Balsamic Vinegar
3 tablespoons water
1/2 cup Basil Pesto Grapeseed Oil
1 heaping tsp. Basil Pesto Blend

"French" GARLIC & HERB DRESSING
1/4 cup Apple Cider Vinegar
3 tablespoons water
1/2 cup Garlic Grapeseed Oil
1 heaping tsp. Garlic & Herb Blend
1  tsp Dark Brown Spicy Mustard

Healthy Butter Spread

Make  your own "Butter Spread" & eliminate all those cheap oils from your diet!!

Here's another product I've struggled with over the years -- a truly healthy butter spread. Yes, you can find those that contain "some" healthy oils and but by in large along with those healthy oils they throw in soybean oil & canola oil...which are now almost always genetically modified & contribute zippo nutrition.  After a fruitless search for the perfect butter spread - I decided to just make my own. Like the body scrub -- eeaaasssyyyy peeeassssyyy!


I left a stick of organic butter (I use only organic butter because non-organic butter has the highest concentrate of pesticides of all dairy products on the market) on the counter for several hours to soften.  Then I placed it and 1/4 cup of butter flavored grapeseed oil in a bowl and whipped it together with a hand blender. After I did it, I realized I probably could have done it in one of the smaller containers of my Magic Bullet and then just put a lid on it -- in the future that's probably what I'll do. 


Donna's "I can't believe its not unhealthy butter spread, butter."
1 stick organic butter -- softened
1/4 C WT butter gso
Whip together, and begin spreading! 

Thai Sesame Sun Salad

THAI SESAME SUN SALAD

4 cups chopped cabbage or coleslaw mix
1/4 cup shelled sunflower seeds
1/4 cup sliced or slivered almonds
1/4 cup dried currants (yellow raisins)*
3/4 cup WildTree Thai Sesame Sun Butter Sauce
1 tsp. Lime Juice


Mix all well and let sit for at least 30 minutes before eating. The longer it sits, the better it tastes! 

*I bought a dehydrator a few months back and my daughter, Jeri and I have been playing with it since. Her newest discovery was grapes! She put a bag of grapes in the dehydrator for about 2 days and out came home made, organic raisins! 

Red Quinoa & Black Bean Salad

RED QUINOA & BLACK BEAN SALAD


I got this recipe quite sometime ago from Wildtree customer Jen Adler and gave it the Wildtree touch!!

1/3 cup Red Quinoa
1/2 cup chopped pepper
1 can diced red tomatoes- drained
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1/4 cup chopped red onion
1 tsp. Wildtree's Chipotle Lime Blend (or add more to taste)

Cook the quinoa, then mix all ingredients in a bowl and let sit for about 30 minutes.