Very Berry Yogurt Dip

Very Berry Yogurt Dip
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 cup nonfat Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon Very Berry Cheesecake Blend
Instructions
  1. Combine ingredients. Serve with fruit.
Nutrition Information
Calories: 50 Carbohydrates: 7 gm Sodium: 20 mg Protein: 5 gm Cholesterol: 5 mg

 

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Creamy Chipotle Tomato Soup

Creamy Chipotle Tomato Soup
Serves: 15
 
Ingredients
  • 2 (28 ounce) cans whole plum tomatoes
  • 2 tablespoons Wildtree Roasted Garlic Grapeseed Oil
  • 2 tablespoons unsalted butter
  • 2 cups Wildtree Chicken Bouillon Soup Base, prepared according to package directions
  • 2 tablespoons Wildtree Chipotle Lime Rub
  • ¼ cup heavy cream
Instructions
  1. Puree tomatoes in a blender or food processor. Heat Roasted Garlic Grapeseed Oil and butter in a large saucepan over medium heat until butter is melted. Add pureed tomatoes, chicken broth, and Chipotle Lime Rub. Bring to a simmer and cook for 10 minutes. Stir in heavy cream. Puree again if needed to smooth out the soup. Serve in shooter glasses with Beer Bread croutons if desired.
Nutrition Information
Calories: 80 Fat: 6 gm Saturated fat: 3 gm Carbohydrates: 5 gm Sodium: 360 mg Fiber: 1 gm Protein: 1 gm Cholesterol: 15 mg

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Beer and Brown Sugar Ribeye Steak

Beer and Brown Sugar Ribeye Steak

Beer and Brown Sugar Ribeye Steak
Serves: 4
 
Ingredients
  • ½ cup dark beer
  • ¼ cup teriyaki marinade and sauce(We prefer Wildtree)
  • ¼ cup firmly packed brown sugar
  • 4 (1-inch thick) rib-eye steaks (about 3 pounds)
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground pepper
Instructions
  1. Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag
  2. Add steaks, turning to coat. Cover or seal, and chill 24 hours, turning once
  3. Preheat grill to 350° to 400° (medium-high) heat. Remove steaks from marinade, discarding marinade. Sprinkle steaks with salt and pepper. Grill covered with grill lid, 5 minutes on each side or to desired degree of doneness. Remove from grill, and let stand 5 minutes

Check out Wildtree Teriyaki sauce  and our Rubs/seasonings

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BUFFALO CAULIFLOWER BITES

BUFFALO CAULIFLOWER BITES

BUFFALO CAULIFLOWER BITES
 
Low carb and delicious!!!!
Ingredients
  • 1 head of cauliflower
  • 1 cup water
  • 1 cup flour
  • Dash of hot sauce
  • Dash of salt
  • Dash of pepper
  • Second coating mix:
  • 5 tablespoons of hot sauce
  • 2 tablespoons of oil
  • Dash of salt
Instructions
  1. Cut cauliflower into florets (I prefer them smaller)
  2. Make a buffalo paste out of water, flour, salt, pepper and dash of franks
  3. Coat florets in the paste and set them on a greased baking sheet not touching. Bake at 450 for 20 min
  4. Once done. Take out and make second coating mix with franks and oil. Evenly coat bites and bake again for another 10 min
  5. Serve with ranch(I use Wildtree)

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Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet

Butternut Squash and Black Bean Enchilada Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons Wildtree Natural Garlic Grapeseed Oil
  • 1 butternut squash, peeled and ½-inch diced
  • 1 yellow onion, diced
  • ½ jalapeno, seeded and diced (optional)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 8 (6-inch) gluten-free corn tortillas, cut into chunky pieces
  • 1 cup Wildtree Tia Rosa’s Red Enchilada Sauce
  • 1 (8 ounce) can no salt added tomato sauce
  • ½ cup shredded cheddar
Instructions
  1. Heat the Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat.
  2. Add the butternut squash, onion, and jalapeno and cook, stirring occasionally, until the squash is slightly tender, about 15 minutes.
  3. Add the black beans, corn tortilla pieces, Tia Rosa’s Enchilada Sauce, and tomato sauce; stir to combine.
  4. Reduce heat to medium-low and sprinkle cheese on top. Cover for about 2-3 minutes to melt the cheese.
Nutrition Information
Calories: 320 Fat: 12 gm Saturated fat: 2.5 gm Carbohydrates: 50 gm Sodium: 400 mg Fiber: 9 gm Protein: 9 gm Cholesterol: 10 mg

Check out Garlic Grapeseed oil:   25 servings per container

Check out Red Enchilada Sauce:   Organic and Gluten Free

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Apple Pops

Apple Pops

Apple Pops
Prep time: 
Total time: 
Serves: 15
 
Ingredients
  • 4 ounces softened cream cheese
  • 4 ounces whipped topping
  • 2 teaspoons Wildtree Pumpkin Pie Cheesecake Blend
  • 3 apples
  • 4 ounces semi-sweet chocolate chips
  • 1 teaspoon Wildtree Organic Coconut Oil
Instructions
  1. By hand or with an electric hand mixer, combine the cream cheese, whipped topping, and Pumpkin Pie Cheesecake Blend.
  2. Cut apples into 5 slices and pierce each with a popsicle stick.
  3. Spread prepared Pumpkin Pie Cheesecake mixture over one side of each apple.
  4. Microwave chocolate for 30-second intervals until melted.
  5. Stir in Organic Coconut Oil.
  6. Drizzle apples with chocolate & Organic Coconut Oil mixture.
  7. Finish with desired toppings
Nutrition Information
Calories: 110 Fat: 7 gm Saturated fat: 5 gm Carbohydrates: 11 gm Sodium: 25 mg Fiber: 1 gm Protein: 1 gm Cholesterol: 10 mg

 

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Slow Cooker Glazed Root Vegetables

Slow Cooker Glazed Root Vegetables

Slow Cooker Glazed Root Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 pound carrots, peeled and roughly chopped
  • 1 pound parsnips, peeled and roughly chopped
  • ½ cup orange juice
  • 1 package Wildtree Orange Spice Glaze
Instructions
  1. Mix all ingredients together in a slow cooker and cook on high for 2½ hours. Uncover and finish cooking for 30 minutes to help the glaze thicken.
Nutrition Information
Calories: 110 Fat: .5 gm Carbohydrates: 27 gm Sodium: 85 mg Fiber: 6 gm Protein: 2 gm

Check out Orange Spice Glaze :      Each box contains 3 packages of glaze :  Click Here

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Chipotle Pork Nachos

Chipotle Pork Nachos

Chipotle Pork Nachos
Serves: 5
 
Ingredients
  • 2 pound pork butt/shoulder roast
  • 2 tablespoons Wildtree Spicy Chipotle Ranch, divided
  • ½ tablespoon Wildtree Guacamole Seasoning
  • 1 lime, juiced
  • 1 orange, juiced
  • 10 (6 inch) corn tortillas
  • ½ tablespoon Wildtree Natural Grapeseed Oil
  • 1 large tomato, diced
  • ½ small red onion, diced
  • 2 scallions, diced
  • ½ cup light sour cream
  • ¼ cup sliced pickled jalapenos
  • ⅓ cup milk
  • 2 cups cheddar cheese, shredded
Instructions
  1. Trim any large areas of fat from the roast; cut roast in half and place in a slow cooker.
  2. Season with 1 tablespoon Spicy Chipotle Ranch and Guacamole Seasoning.
  3. Add lime and orange juices to the slow cooker. Move the pork halves around to make sure the bottoms are coated in the juice. Cover and cook on high for about 4 hours or until the meat shreds easily.
  4. Remove pork from slow cooker and shred; return to slow cooker to keep warm. While pork is cooking, preheat oven to 400°F. Brush one side of each tortilla with Natural Grapeseed Oil.
  5. Cut tortillas into chips. Spread in a single layer on baking sheets. Bake for 8-10 minutes or until golden brown. Chips will crisp up as they cool.
  6. Also while the pork is cooking, prepare the toppings. Cut the tomato, red onion, and scallion. Mix together sour cream and remaining 1 tablespoon Spicy Chipotle Ranch; refrigerate until you are ready to serve.
  7. Once pork is cooked, prepare the cheese sauce. Heat milk in a saucepan over medium heat until just before boiling. Reduce heat to low and add shredded cheddar in batches, whisking until the cheese is completely melted before adding more. Remove from heat.
  8. To assemble nachos: Divide half the chips between 5 plates. Top each using half the pork, half of the cheese sauce, tomato, and red onion. Repeat with a second layer using remaining chips, remaining pork, remaining cheese sauce, tomato, and red onion. Top each with Spicy Chipotle Ranch sour cream, scallions, and pickled jalapenos.

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🐶🐩 10 Reasons To Add Coconut Oil To Dog Food 🐶🐩

🐶🐩 10 Reasons To Add Coconut Oil To Dog Food 🐶🐩

 

Fed regularly to pets, coconut oil can have many health benefits — for their skin, digestive and immune systems; metabolic function; and even their bone and brain health!


1. Coconut oil improves overall skin health, and clears up skin conditions such as eczema, flea allergies, contact dermatitis, and itchy skin.

2. Incredibly emollient, coconut oil helps moisturize the driest skin and makes a dog’s coat gleam with health — whether you add it to their diet, their shampoo, or both!

3. Applied topically to the skin, coconut oil promotes the healing of cuts, wounds, hot spots, bites, and stings.

4. The antibacterial and antifungal properties of coconut oil help reduce doggy odor, and its pleasantly tropical aroma imparts a delightful scent to a dog’s skin and coat.

5. Coconut oil prevents and treats yeast infections, including candida. Its antiviral agents also help dogs recover quickly from kennel cough.

6. Digestion and nutrient absorption are improved by the addition of coconut oil to a dog’s diet. It can, however, cause stool to loosen; if that happens, just add a few spoonfuls of canned pumpkin to your dog’s diet (go here for more stool-firming tips).

7. Coconut oil reduces — and sometimes eliminates — doggy breath. Some dog lovers even brush their pets’ teeth with the stuff! Which makes sense, as dogs love the taste of coconut oil, and that makes the chore less arduous for brusher and brushee.

8. Like cinnamon, coconut oil helps prevent diabetes by regulating and balancing insulin. It also promotes normal thyroid function, and helps prevent infection and heart disease.

9. Helping to reduce weight and increase energy, coconut oil also promotes mobility in dogs with arthritis and other joint issues.

10. Again like cinnamon, coconut oil is excellent for brain health; it’s being used to stave off dementia in humans, and it’s a must to keep senior dogs’ minds from becoming cloudy.

Start slow and increase gradually

When beginning to supplement your pet’s diet with coconut oil, start slow and increase gradually. Giving too much coconut oil too soon can cause digestive and detox issues.

Because coconut oil kills bacteria, viruses, parasites, yeasts, and fungi, your pet may respond negatively to the detox aspect of taking coconut oil. Signs of detoxing too rapidly may include lethargy, headaches, flu-like symptoms, fatigue, and diarrhea.

Large amounts of coconut oil given to a dog can cause diarrhea or greasy stools while his body adjusts to the change in diet. Start with small amounts, such as ¼ teaspoon per day for small dogs or puppies and 1 teaspoon for large dogs, or even just a dab if your dog’s constitution is sensitive. If your dog seems tired or uncomfortable or has diarrhea, just cut back the amount temporarily. Gradually increase the amount every few days. If your dog seems tired or uncomfortable or has diarrhea, reduce the amount temporarily. It may also be helpful to give the small amounts of coconut oil in divided doses throughout the day.

Coconut oil is best given with food. Solid or liquid coconut oil can be added to food at any meal. Solid coconut oil can easily be melted quickly in hot water.

Feeding Guidelines

A general guideline for the optimal dose for dogs is about 1 teaspoon per 10 pounds of body weight daily or about 1 tablespoon per 30 pounds, but don’t start with these amounts in the beginning!

Most cats also love the taste of coconut oil and will eat it without a problem. As with many similar supplements, if your cat won’t eat it in her food, just put a dab of coconut oil on her paw before or after meals. She’ll lick it off and get it that way.

We humans can benefit from coconut oil by using it for cooking in place of other oils. It is also taken orally by mouth as a diet supplement and used on skin. A good strategy for humans is to use coconut and palm oils for cooking, and olive (a heat-sensitive oil with a low smoke point) and flax oils for cold dressings. This trategy will help increase your levels of healthy Lauric Acid, Omega-3, and GLA fatty acids while lowering your intake of Omega-6 and junk oils. Some experts recommend that we consume a 3:1 ratio of Omega-6s to Omega-3s. The average American diet provides a ratio of 15:1 and often 30:1. Some oils, such as olive, create harmful substances as a result of overheating.

If you cook your own pet food, coconut oil would be an excellent addition to the recipe.

Most dogs like the taste of coconut oil so you won’t have trouble feeding it to them.


Coconut Oil for Pet Skin Problems

If you wish to apply topically to use coconut oil to treat a rash, wound or dry skin, but they try to lick it off, try wrapping the skin in a rag or towel for a few minutes to let the oil soak in before they get a chance to lick it off.

Different brands of coconut oil will have different tastes ranging from a bland taste, to a strong coconut taste, to a more buttery taste. You can experiment with the oil your pet finds most pleasing.

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Maple Glazed Pumpkin Doughnuts

Maple Glazed Pumpkin Doughnuts

Maple Glazed Pumpkin Doughnuts
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 cup milk
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • 1 package Wildtree Pumpkin Quick Bread
  • ⅓ cup maple syrup
  • 1¾ cup powdered sugar
  • ¼ cup coconut milk
Instructions
  1. Preheat oven to 375°F and grease 2 (12 cup) doughnut pans with cooking spray.
  2. In a large bowl, whisk together milk, eggs, and butter. Fold in Pumpkin Quick Bread mix until just combined.
  3. Pour into prepared doughnut pans and bake for 10-15 minutes or until cooked through and lightly browned.
  4. Let cool for 10 minutes, remove from pans, and cool completely.
  5. Whisk together maple syrup, powdered sugar, and coconut milk and drizzle over cooled doughnuts.
Nutrition Information
Calories: 115 Fat: 3 gm Saturated fat: 2 gm Carbohydrates: 21 gm Sodium: 46 mg Protein: 2 gm Cholesterol: 21 mg

Wildtree Pumpkin Quick Bread:  Order here

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Boo-scotti

	 Boo-scotti

Boo-scotti
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 package Wildtree Biscotti Mix
  • 1 egg
  • 3 tablespoons Wildtree Natural Grapeseed Oil
  • ¼ cup carrot juice
  • ½ cup chopped halloween candy
Instructions
  1. Preheat oven to 375°F and line a sheet pan with greased parchment.
  2. Empty the package of Biscotti Mix into a mixing bowl and mix in halloween candy.
  3. In a separate bowl or measuring cup, whisk together egg, Natural Grapeseed Oil, and water. Add the wet mix to the dry mix and stir until a dough forms.
  4. Transfer dough to the sheet pan and spread into a 3.5 x 6 inch rectangle about ½-inch high. Bake for 25 minutes. Remove loaf from the oven and transfer to a cutting board.
  5. Using a sharp knife, cut the loaf into 12, ¼ to ½ inch thick slices. Do not use a serrated blade. Lay out slices, cut-side down, on the sheet pan.
  6. Return biscotti to the oven for 12 minutes, flipping halfway through cooking time.
  7. Remove from the oven and cool to room temperature before serving.
Nutrition Information
Calories: 120 Fat: 3 gm Saturated fat: 1 gm Carbohydrates: 21 gm Sodium: 10 mg Protein: 2 gm Cholesterol: 15 mg

Biscotti Mix:  Order Here

Natural Grapeseed Oil:  Order here 

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Roasted Red Beets & Brussels Sprouts

beet

Roasted Red Beets & Brussels Sprouts
 
This easy, yet elegant, side dish can elevate a basic weeknight meal into something truly extraordinary. This eye-catching creation features rich, beautiful jewel tones that add a vibrant pop of color, along with plenty of great flavor.
Ingredients
  • 3 large red beets, cleaned, peeled, and cut into uniformly thick slices
  • 1 pound fresh Brussels sprouts, ends removed and cut in half
  • 3 T. oil, divided(I use grapeseed oil)
  • 1 T. garlic powder, divided(I use Garlic galore)
  • 1 red onion, outer skin removed and cut into uniformly thick slices and then quartered
  • 6 sprigs fresh thyme
  • 1 T. pink Himalayan sea salt
  • 1 t. fresh cracked black pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Add sliced red beets and Brussels sprouts and toss with 2 tablespoons oil and 2 teaspoons garlic powder.
  3. Arrange beets and Brussels sprouts on a rimmed baking sheet lined with parchment paper in a single layer. Add red onion quarters and brush with remaining oil and sprinkle with 1 teaspoon garlic powder.
  4. Add fresh thyme sprigs to baking sheet. Sprinkle vegetables with pink Himalayan sea salt, and fresh-cracked black pepper. Bake in pre-heated oven for 25 minutes or until Brussels sprouts are golden brown and other vegetables are tender.
  5. Remove from oven and cool slightly before serving.

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Chocolate Pumpkin Bread

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Chocolate Pumpkin Bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Wildtree Pumpkin Quick Bread
  • ½ cup cocoa powder
  • ½ cup water
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • ⅓ cup pepitas
Instructions
  1. Preheat oven to 375°F.
  2. Whisk together Pumpkin Quick Bread and cocoa powder.
  3. In a separate bowl whisk together the water, eggs, and butter.
  4. Combine wet and dry ingredients.
  5. Transfers to a greased 9x5 inch loaf pan. Top with pepitas.
  6. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Information
Calories: 180 Fat: 7 gm Saturated fat: 3.5 gm Carbohydrates: 27 gm Sodium: 110 mg Fiber: 2 gm Protein: 4 gm Cholesterol: 40 mg

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Rodeo Rub Roast Chicken featuring Wildtree Rodeo Rub

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Rodeo Rub Roast Chicken featuring Wildtree Rodeo Rub
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 (3-4 pound) roasting chicken
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 3 tablespoons Wildtree Rodeo Rub
  • 1 onion, roughly chopped
Instructions
  1. Preheat the oven to 425°F.
  2. Rub the chicken with Natural Grapeseed Oil on top of and under the skin.
  3. Next, spread the Rodeo Rub on and under the skin of the chicken.
  4. Truss the chicken and place it, breast side up, on the chopped onions on a sheet pan or in a cast-iron pan.
  5. Tent with foil and cook for 20 minutes. Remove the foil and continue cooking for another 40 minutes.
  6. Remove chicken from the oven when is is cooked through: at least 165° near the leg.
  7. Rest for 10 minutes before carving.
Nutrition Information
Calories: 260 Fat: 19 gm Saturated fat: 5 gm Carbohydrates: 3 gm Sodium: 270 mg Fiber: 1 gm Protein: 20 gm Cholesterol: 85 mg

NATURAL GRAPESEED OIL:

RODEO RUB:

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Cheeseburger Mac

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Cheeseburger Mac
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Our ultimate kid friendly meal - and we can guarantee that you'll love it too!
Ingredients
  • 1 cup dry elbows
  • ½ pound ground beef
  • ½ teaspoon onion powder
  • 1 teaspoon Wildtree Garlic Galore Seasoning Blend
  • ¼ teaspoon black pepper
  • ¾ cup diced tomato
  • ⅓ cuplow fat milk
  • ⅓ cup Wildtree Kids Cheez Blend
Instructions
  1. Prepare pasta according to package directions.
  2. Drain; set aside.
  3. Heat a 12-inch nonstick skillet over medium-high heat. Add the ground beef, onion powder, Garlic Galore Seasoning Blend, and pepper.
  4. Cook until beef is browned and completely cooked through.
  5. Half way through cooking time, add the diced tomatoes.
  6. Reduce heat to medium; add the cooked pasta and toss to combine.
  7. Whisk together milk and Kids Cheez Blend, then add to the skillet.
  8. Toss to combine.
  9. Cook over medium heat until heated through.
  10. Serve with shredded lettuce if desired.
Nutrition Information
Calories: 230 Fat: 8 gm Saturated fat: 2.5 gm Carbohydrates: 24 gm Sodium: 190 mg Fiber: 1 gm Protein: 19 gm Cholesterol: 45 mg

 

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Garlic galore seasoning blend:  Here

Kids Cheez Blend Here