Friday, July 29, 2011

Vegan Lasagna Cupcakes

Lasagna Cupcakes
Yes...I said lasagna cupcakes.
I am partial to anything in cupcake form, but being a lasagna lover - this is a match made in heaven!

Lasagna is actually a pretty easy dish to make. Lasagna cupcakes are a little more involved...and mine are gluten, dairy and egg free which requires a little more planning...but so worth it! You can make them with all the usual suspects if you do not have any allergies, but this is a treat for us - as we have missed lasagna!

Vegan Lasagna Cupcakes

First preheat oven to 350 and boil salted water for lasagna noodles:
Undercook 1 box gluten free lasagna noodles as they will continue cooking in the oven. I cooked mine for about 8 minutes.

Then make the veggies:
1 small onion, finely chopped
1 container baby bella mushrooms, chopped
2 medium zucchini, quartered and diced small
1 TBSP Wildtree Garlic Grapeseed Oil
1 TBSP Wildtree Butter Grapeseed Oil
A dash of Wildtree's CA Garlic Pepper and Scampi Blends

Pre-heat the GSO in a saute pan over medium heat. Add the onions and soften. Then add the mushrooms and zucchini and Wildtree seasonings and cook until soft.

And the sauce:
1/2 onion, chopped
1 TBSP Wildtree Garlic Grapeseed Oil
28 oz can plain tomatoes (I prefer Muir Glen's Ground Peeled Tomatoes)
2 TBSP Wildtree Hearty Spaghetti Blend
salt & pepper to taste

Cook the onions and gso til they soften, add tomatoes and seasonings and simmer until you are ready to assemble the cupcakes.

Then make the tofu ricotta:
2 cloves garlic (I pressed them to maximize health benefits)
1/2 cup fresh basil leaves
1/4 cup fresh flat leaf parsley
2 tsp Wildtree Grapeseed Oil
1/2 tsp salt
1/4 tsp pepper
1 container silken tofu (you can also use firm or extra firm tofu - I just happened to use silken)

Add garlic, grapeseed oil, basil and parsley to a food processor and pulse. Add tofu, salt and pepper and pulse again. Taste and add more grapeseed oil (and lemon juice - I didn't have any) for taste and consistency.



Finally, build your cupcakes:
  In a standard muffin pan, start with a dollop of sauce, a piece of noodle, a dollop of tofu ricotta, some veggies, and a sprinkling of cheese. Repeat.  End with a last piece of noodle if it fits and cover with sauce and sprinkle cheese on top.  Bake at 350 for 20-30 minutes or until bubbly and starting to brown.

To order any Wildtree poducts, please go to www.jenwarr.mywildtree.com.

Thursday, July 28, 2011

Deal of the Century

Mother always told me that if something sounds too good to be true..it probably is.
And she is right...except on this one thing.
 
The amount of food you get in a Wildtree New Rep kit is amazing!! As my Mum said, "You'd be crazy not to buy it just for the food!" Those of you who know my Mum, know she tells it like it is!
 
Become a Wildtree Rep in July and I will reimburse your for your shipping when you qualify.
 
This is a picture of an old kit so a few items have changed (more food)...but you get the point...it's a treasure trove of yummy groceries!

Wednesday, July 27, 2011

A sweet tooth, a giveaway and a discount!

A sweet tooth, a giveaway and a discount! 

I admit two things...
1.  I have a sweet tooth. 
2.  I was skeptical of Wildtree's Gluten Free line. 

My sweet tooth...let's just say it's not about candy...is all about baked goods. Brownies...donuts...cupcakes...cookies...and all made with chocolate.  Its severity comes and goes, but I am never one to turn down a baked good...or two...and I pretty much never feel guilty for it as I try to eat healthy the rest of the time. 

One day things changed. I could no longer eat eggs, dairy, wheat or yeast. Have you ever tried to make brownies from scratch, let alone from a box, without these major ingredients?
I have. It wasn't easy at first. Some are good and some are just awful! Never in my life did I imagine I would ever throw away a frosted chocolate cake with vanilla frosting. But I did. It was inedible! So my quest for delicious baked goods made without gluten, eggs or dairy carried on.

Babycakes does not disappoint, but I can't always get to their bakery so I mastered making their donuts at home!
Sun In Bloom's Carrot Cupcakes are divine, but again, I am not often in Brooklyn. 
Real Food Daily's Chocolate Mousse is amazing but doesn't always sate my desire for a baked good.
 
Bob's Red Mill Mix is actually pretty good but it is very dense and has a slightly off-chocolate flavor. 

And then there's Wildtree. Their Gluten Free line is launching on August 15, but as a Rep, I got a sneak peek...or taste that is. I was worried, but my first taste (at my leader's team meeting) put all my fears to rest - they were delicious! However, they had been made with eggs and milk so they were not safe for my family. I tried baking them at home, making a few substitutions and voila! Simple, delicious, safe brownies for my family. And, like all products from Wildtree, nutritionally dense. Made with amaranth, quinoa, millet, sorghum and teff. Stay tuned for more information about these powerhouses of nutrients! In the meantime, enjoy the recipe, enter the giveaway and pre-order your Gluten Free Brownies for a 10% discount! (see below)

GLUTEN FREE Brownie Giveaway
Just because these are that good...I am inspired to get you baking!

There are 4 ways to enter the contest:
***Place an order before midnight on Saturday July 30th. You can pre-order the any of the Gluten Free items and receive a 10% discount. You must contact me via email or phone to do so.

***Leave a message on my Wildtree Cooking with Jen Facebook Fan Page stating that you would like to try the brownies.

***Leave a note here on this blog stating that you would like to try the brownies. 

***Join my team. I'll even reimburse you for the shipping when you qualify.


My Recipe for Gluten, Dairy & Egg Free Brownies

Ingredients
1 package Wildtree Gluten Free Brownies
4 TBSP Wildtree Butter GSO
1/2 cup unsweetened applesauce
2 tsp baking powder
2 TBSP rice milk

Directions
Preheat oven to 350 degrees and grease a 9x9 inch baking pan with Butter GSO. Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick comes out clean and the edges start to come away. Cool and serve. 
Serves 16 (or one if you are me!) 

Cook's Notes
If you can eat eggs, use 2 of them instead of the applesauce and baking powder. I find I need to add extra baking time when I swap out the eggs for applesauce.  If you use 2 eggs instead, you will only need to cook 30-40 minutes.

Monday, July 25, 2011

Five Spice Carrot Cashew Butter

Five Spice Carrot Cashew Butter
Real Food Daily is one of my favorite places to eat in Los Angeles. Nothing satisfies me more than their Basic Four. Your choice of 4 basic foods - but my favorites to choose from include brown rice, specialty grain, pressed salad, veggie of the day, sea vegetables or daily greens topped off with their house peanut sauce. I'm not kidding...my mouth is watering. Real Food Daily also has delicious pancakes and the most incredible chocolate mousse - as creamy and smooth as any mousse made with dairy!

Recently, I enjoyed a delicious 'butter' at a friend's house called Five Spice Carrot Cashew Butter. She whipped it up in no time - so I thought I'd give it a try as it was really yummy! The recipe is from Ann Gentry's Real Food Daily Cookbook. Her recipes (and restaurant) are vegan and offer some gluten free options as well. I am personally not vegan...more of a meat eating vegan as we do not eat dairy or eggs but we try to eat animal protein that is grass fed beef, organic chicken, lamb and wild or pole caught seafood.

Back to the recipe...it's tasty spread on a piece of toasted corn bread or cracker, served on top of a warm salad, dolloped on a baked potato or straight from a spoon!

Five Spice Carrot Cashew Butter
1 TBSP Grapeseed Oil
1 pound carrots, peeled and chopped
1 large onion, chopped
1 cup water
1 cup raw cashews
2 TBSP maple syrup
1 TBSP yellow miso
1/4 tsp five-spice powder
1/4 tsp salt

Simmering carrots & onions.

Heat the oil in a large, heavy saucepan over medium heat. Add the carrots and onion and saute until the onion is translucent, about 10 minutes. Add the water, cover, and cook, stirring occasionally, until the carrots are very tender, about 10 minutes. Uncover and simmer until the liquid has absorbed, about 10 minutes, then remove from the heat and cool completely.


Transfer the cooled carrot mixture to a food processor. Add the cashews, maple syrup, miso, five-spice powder, and salt. Blend until smooth and creamy, about 5 minutes. Transfer the spread to a small bowl. Serve cold or at room temperature. Enjoy!

Thursday, July 21, 2011

What's For Dinner?

Italian Chicken & Zucchini

Do you ever use ready made Italian dressing as a marinade?
Me too...until I found a healthier version. This is a super simple dinner that is definitely a family favorite!

It's makes a great freezer meal to prepare ahead of time for those busy weeknights when you just need to get dinner made in a jiffy!

Italian Chicken & Zucchini
4 chicken breasts
1 large zucchini, cut into half moons 
1 small onion, thickly sliced
2 TBSP Wildtree Italian Salad Dressing Mix
2 TBSP Wildtree Garlic Grapeseed Oil
1 TBSP Apple Cider Vinegar
1/4 tsp salt

Heat a cast iron skillet over medium high heat with a small drizzle of Wildtree's Natural Grapeseed Oil. In large bowl, blend the Italian seasoning, gso, vinegar and salt. Add the chicken, zucchini and onions and stir to coat. Place the chicken in the pre-heated pan along with with veggies and all of the marinade...I mean scrape the bowl into the pan! Let the chicken brown on one side and then turn over. Move the zucchini and onions around the pan to make sure they all get caramelized. Do not be tempted to move the chicken a lot...let it sit in the pan and cook. This will ensure a delicious brown crust will develop - so yummy!!!  Serve with rice and acorn squash baked with maple syrup and a brushing of Wildtree's Butter Grapeseed Oil.

Delish in a dish!

Tuesday, July 19, 2011

Chicken and Biscuit Casserole

Chicken and Biscuit Casserole

INGREDIENTS
2 TBSP Wildtree Roasted Garlic Grapeseed Oil
1 large yellow onion, diced
1 bag Wildtree Cream of Mushroom Soup Base
2 cups chicken broth - Wildtree Chicken Bouillon Soup Base
1 3/4 cups milk
3 cups chicken, cooked, diced
1(16 ounce) bag frozen vegetables
1 bag Wildtree Buttermilk Biscuits
6 TBSP butter, unsalted, melted

PREPARATION
Preheat the oven to 425ºF and grease a large casserole dish.

In a large skillet, heat oil over medium-high heat. Add the onion and cook, stirring occasionally, until the onions are translucent. Lower the heat to medium and sprinkle the mushroom soup base into the skillet and cook, stirring, for 1 minute. Whisk in chicken broth and 1 cup milk; bring to a simmer and cook, stirring, until thickened. Stir in chicken and frozen vegetables and transfer the mixture into the prepared casserole dish.

Stir together biscuit mix, the remaining 3/4 cup of milk and melted butter. Drop tablespoonfuls of the biscuit mixture on top of the casserole and bake until the biscuits are golden brown, about 25 minutes.

Sunday, July 17, 2011

Grapeseed Oil Giveaway


Garlic GSO Giveaway

Why use Wildtree's Grapeseed Oil?
Wildtree's expeller pressed grapeseed oil (GSO) is made from grape seeds after wine production. It is therefore environmentally sound and requires no new farmland or water to produce. Versatile, delicious and good for you, GSO allows the pure flavor of fresh food to come through. Its delicate flavor and body make it perfect for sautéing, baking or frying. Try it in salad dressings, on pasta or hard breads, or use as marinades or bastes for the grill.

Health Benefits
NO preservatives such as TBHQ or BHT
NON hydrogenated
NO sodium
NO trans fats
It is easily digestible
NO cholesterol (it actually aids in cholesterol reduction)
LOW level of saturated fats (1/2 as much as olive oil)
GOOD source of Vitamin E Alpha (important anti-oxidant)
Helps the body produce High Density Lipoprotein (HDL)

Want to try out the yummy benefits of grapeseed oil? 
Enter my giveaway and WIN a bottle of Roasted Garlic Grapeseed Oil.

Each task below will give you another chance to win...
1.  Likeand leave a note on Wildtree Cooking with Jen Warr on Facebook

2. 
Leave a note on my blog at Wildtree Cooking with Jen.

3.  Book a Wildtree Tasting with me in July or August (New England).

4.  Book a Wildtree Tasting with me in September (California)

5.  Join my Wildtree team (kit is 1/2 price for the month of July)

The contest ends on July 24th, 2011 when winner will be picked at random.
Good Luck!

Pumpkin Chocolate Chip Muffins

I am not a baker...or at least I don't feel like a good one.
It's one of the reasons why I love Wildtree...they make baking SO easy! It's usually a matter of just adding some oil, water and maybe an egg - what could be easier? Life was good...and then we had to go gluten free...and dairy free...and egg free...and yeast free. Have you ever tried to bake anything without the aforementioned ingredients? It's daunting! And as I said, I already feel like a horrible baker.

To my delight, Wildtree is about to launch a dedicated Gluten Free line and I couldn't be happier!!!! In the meantime, I've been busy trying out all kinds of recipes! Donuts from Babycakes, Banana Chocolate Chip Bread from Gluten Free Goddess and now...Pumpkin Chocolate Chip Muffins with the help of King Arthur.

Pumpkin Chocolate Chip Muffins
(crispy cinnamon sugar tops)

1 box King Arthur Flour muffin mix
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon sugar (plus more for sprinkling on top)
1/2 cup organic pumpkin puree
1/3 cup chocolate chips
1/2 cup unsweetened apple sauce
5 TBSP Wildtree Butter GSO
3/4 cup rice milk

Pre-heat oven to 375 degrees. Line muffin pan with liners. Mix all the ingredients in a large bowl. Spoon into muffin liners - almost to the top. Sprinkle each muffin top with cinnamon sugar and bake for about 20 minutes until the top is crusty and springs back to the touch and a cake tester comes out clean. I find these need a little extra time - they are on the gooey side (which I personally love). I may try experimenting with a little less liquid - but in the meantime, they won't last long on the counter top!


Light, fluffy, gooey inside.

Friday, July 15, 2011

Berry Lemonade

Berry Lemonade
Serves 4

1 whole lemon
2 mint sprigs
3 TBSP Wildtree Wildly Blueberry Jam
1 TBSP agave nectar
3 cups water
Ice

Into a large pitcher, juice lemon making sure to not get any seeds. Bruise mint and add to juice; mix in agave nectar and jam. Stir well to combine. Add water and ice, and serve.

Cilantro-Lime Chips

This super easy recipe is a great way to change up your chips! For the truly adventurous cook, try making them from scratch!

Cilantro-Lime Chips
 Serves 10

1 (10 ounce) bag ruffled potato chips (preferably "Low Sodium")
1 TBSP Wildtree Cilantro-Lime Rub
1 TBSP course chopped cilantro

Lay out contents of entire chip bag onto a baking sheet in an even layer. Bake at 400 degrees F for about 5 minutes or until warm and natural oils begin to show. Immediately dust with spice blend (more than 1 tablespoon if you like them extra zesty!) and cilantro. Toss to make sure that they are evenly coated; serve warm.

Quick Dill Dip Pickles

These Quick Dill Dip Pickles will be the perfect side dish to the Pressed Fajita-Chicken Sandwiches. 

Quick Dill Dip Pickles
Serves 20

3 cups water
2 TBSP salt
1/4 cup sugar
1 tsp red pepper flakes
2 TBSP Wildtree Dill Dip Blend
1/4 cup apple cider vinegar
1 pound assorted vegetables, sliced (Carrots, Cucumber, Radish, Onion, Squash, etc)

In a large pot, bring all ingredients except for vegetables to a boil. Immediately pour over veggies in a separate, heat proof bowl. Place large plate over vegetables to ensure they are submerged in brine. Allow to brine for 4-18 hours. Drain liquid and serve.

Pressed Fajita-Chicken Sandwiches

Mmmmmm...fajitas...use Wildtree's Fajita Blend to make these yummy picnic sandwiches.

Pressed Fajita-Chicken Sandwiches
Serves 4
 
4 ciabatta rolls
3 TBSP Wildtree Sweet Onion Spread
3 boneless, skinless chicken breasts, pounded thin
3 TBSP Wildtree Fajita Seasoning Blend
1 roasted red bell pepper, sliced
4 slices Swiss cheese

Slice rolls in half lengthwise, and spread each side with the Onion Spread; set aside. Coat chicken breasts with the Fajita Seasoning and grill until cooked through and a dark crust has formed. Remove from heat, cut into strips and place directly onto roll. Top with roasted red pepper slices and Swiss cheese. Place the top on the sandwich and individually wrap sandwiches tightly in aluminum foil. Weigh sandwiches down with a large can, other picnic foods in the cooler, or a large skillet, etc. and let rest for at least 20 minutes. Unwrap and serve with Quick Dill Dip Pickles!

Wednesday, July 13, 2011

Tuesday, July 12, 2011

DONUTS!!!

My attempt at Babycakes' Donuts (with some raspberry jelly swirled in).

I try to be healthy...but I'm the first to admit I have a deadly sweet tooth! And it's not for things like candy or soda...it's baked goods. Brownies, cookies, cupcakes, donuts. Doesn't matter which one - I'll eat any and all of them.

Having to go gluten, dairy, egg and yeast free has put a serious crimp in my ability to satisfy my sweet tooth. But there are some wonderful people in this world who have perfected the art of baking without the typical ingredients.

Carrot cupcakes from Sun in Bloom in Brooklyn, chocolate mousse from Real Food Daily in LA and pretty much anything from Babycakes!

I recently picked up the 2nd cookbook from Babycakes and I'm loving it! The first recipe I made with the help of my 7 year old son, were the Plain Cake Donuts. We devoured them for an afternoon snack after school. The next morning we grilled them in a cast iron skillet and served them with strawberry jam. They are super easy to make and better than most regular donuts.

BabyCakes Plain Cake Donut
Makes one dozen


Ingredients
1/3 c. melted refined coconut oil, plus extra for brushing the trays
1 c. vegan sugar
¾ c. white or brown rice flour
1/3 c. garbanzo and fava bean flour

½ c. potato starch                       
¼ c. arrowroot
1½ tsp. baking powder
½ tsp. xanthan gum
½ tsp. salt
1/8 tsp. baking soda
6 tbsp. unsweetened applesauce
¼ c. vanilla extract
½ c. hot water

*****I use Bob's Red Mill Gluten Free Flour Blend instead of the rice flour, bean flour and potato starch (a little over 1 1/2 cups total).

1. Preheat oven to 325°. Brush two six-mold donut trays with oil and set aside.

2. In a medium bowl, whisk together the sugar, flours, starch, arrowroot, baking powder, xanthan gum, salt, and baking soda.

3. Add oil, applesauce, vanilla, and water. Continue mixing with a rubber spatula just until the ingredients are combined.

4. Using a melon baller or tablespoon, drop 2½ tbsp. of batter into each mold. Spread the batter evenly around the mold with a toothpick.

5. Bake for 8 minutes, rotate, and continue to bake until donuts are golden brown, about 7 minutes more. Let them cool in the molds for 5 minutes if sprinkling with toppings such as cinnamon sugar, 15 minutes if using glaze or icing.

6. Run a knife around the donuts in the molds, lift them out, and place them on a baking sheet.

7. Coat them in your choice of topping. Cinnamon sugar sure is fast and easy: In a small bowl, whisk together ¾ c. vegan sugar with 2 tsp. ground cinnamon and a pinch of salt.

8. Try not to eat them all!

A Bowl of Goodness

Living on an island means maximizing your grocery shopping, storage and using everything you've got. I detest wasting food no matter where I am, but in the summer, on a small island, where you just don't know where or when your next grocery store visit may happen, you cannot waste food.

Usually we always have some sort of plan for dinner...but last night we found ourselves without one. And we were getting hungry. For dinner. Now.

I looked in the fridge and found these items that were on their last leg...
small head of broccoli
bunch of dinosaur kale
zucchini
pancetta
leeks
grape tomatoes
ground beef

I also found some leftover bolognese which was perfect for my son...he loves it! With not a moment to spare as we were all getting cranky due to hunger, I put a pot of water on to boil for pasta, washed and chopped all the goodies listed above and got to cookin'.

In one cast iron skillet, I heated Wildtree's Garlic Grapeseed Oil and added chopped onions and ground beef. I seasoned it with Wildtree's Hearty Spaghetti Blend and Scampi Blend. Once the meat was brown, I added the cherry tomatoes just to warm and soften them slightly.  In another cast iron skillet I heated a little Garlic GSO and browned the pancetta. Next I added the leeks, zucchini, broccoli and kale, seasoning it all with Wildtree's CA Garlic Pepper. I served it all over pasta with a generous helping of ricotta salata!

Delicious, yumminess in a bowl...even my 7 year old asked for a bite (but he never offered a taste of his bolognese in return)!

Dinner Plans Gone Awry


I had the best of intentions to roast a chicken for dinner tonight...but the fun we were having with friends down on the ferry dock took precedence and dinner plans were scrapped.

It would have been the perfect night to head to the island's only dinner restaurant (a delicious pizza joint) but sadly they do not serve gluten free, dairy free options so it was back to the kitchen to come up with another plan.

It would have also been a great night to eat breakfast for dinner - an old favorite of ours. But we are egg free and had eaten our share of pancakes earlier in the day.

I could feel the Jeckyl/Hyde switch happening in my son...he becomes a beast when he's hungry (just like his mama)! I had to think quick...there were not many options...but there were a few things in the fridge and I managed to scrap together a tasty dinner.

I picked some fresh Lebanese squash (see picture above) and diced it, sliced some onion, and cut up a chicken breast. I heated a cast iron skillet (one of my favorite pans to cook in) over medium heat with Wildtree's Garlic Grapeseed Oil, added all the ingredients to the pan and liberally sprinkled them with Wildtree's Italian Salad Dressing Mix (a dry blend) and a dash of apple cider vinegar. I let them cook til they were soft and brown and a crust was forming in the pan - the tastiest tidbits around! Served it over mashed potatoes that were leftover from another night (always make extra mashed potatoes!).

Wildtree did it again - a tasty meal in minutes!

Monday, July 11, 2011

Dining Out

Dining out is a wonderful thing...someone else cooks, serves and cleans for you! I often feel like a one woman restaurant on a daily basis for 3 meals a day, especially since the island we live on in the summer doesn't really have a restaurant scene (or at least ones that are safe for our gluten free, dairy free, egg free lifestyle).

This morning I stumbled upon an interesting article from a great website, Fooducate, one dad's blog dedicated to educating people about the food they eat.

 His recent post shed light on one reason why eating out isn't always a good thing...gaining weight. Bigger portions, less vegetables, higher sodium, fat and sugar are some reasons why.

Here are some interesting facts:
*** The USDA has calculated that for each weekly meal outside the home, we gain 2 pounds of body weight annually.

***About 30% of our total calories are consumed outside the home. This is double what it was just 30 years ago.

We can't always cook at home, and to be honest, it's nice to go out! But if eating out is your nightly dinner routine, whether it's a drive through, pre-made dinners from the grocery store or a frozen entrees, Wildtree can help. Wildtree products are designed to give you home cooked meals in minutes. They are simple, delicious, healthy and economical! Visit http://www.jenwarr.mywildtree.com/ to get started on filling your pantry!

Wednesday, July 6, 2011

Smashed Potatoes

Smashed Potatoes
Creamy, crunchy, flavorful...these potatoes rock!

Ingredients:
3 lbs baby red potatoes
1 tsp sea salt
Natural Grapeseed Oil
Garlic Grapeseed Oil
Garlic & Herb Blend

Directions:
Preheat oven to 425 degrees.
Wash potatoes and place in deep pot and fill with water to boil. Once potatoes are boiling, add sea salt. Boil until potatoes are fork tender.

Next, drizzle Large Bar Pan with Natural Grapeseed oil (be generous). Arrange potatoes on pan in a single layer - use 2 pans if necessary. Lightly press down on potatoes to squish them with a fork. (This is a great step kids will love to help with!)  Next, brush each potato with some of the Roasted Garlic Grapeseed Oil and sprinkle with some of the Garlic & Herb Blend.

Pop in the oven for about 20 minutes or until nice and golden and crispy. Serve with Lemon Rosemary Chicken Thighs and Dilly Green Beans.

To order any Wildtree products please go to www.jenwarr.mywildtree.com.



Lemon Rosemary Chicken Thighs

Lemon Rosemary Chicken Thighs

Ingredients:
3 1/2 lbs chicken thighs
1/4 cup Natural Grapeseed Oil
2 TBSP Lemon Rosemary Blend

Directions:
Preheat oven to 375 degrees. Wash and dry the chicken thighs and arrange in a baking dish. Mix the Grapeseed Oil and Lemon and Rosemary Blend together and brush generously onto chicken. Put into the oven and bake for about 50 mins or until done.  Serve with Smashed Potatoes and Dilly Green Beans.

Wildtree's Anniversary Specials for July

Wildtree is celebrating its 15th anniversary! That's right...15 years of bringing all-natural, economical, quick & easy meals to Americans all over the country and they are doing it with a BANG!!!

Check out Wildtree's specials for customers, hosts and new representatives. And make sure you check out my personal specials at the bottom!

For Wildtree Customers
Spend $45.00 and choose one of our "July-only" Bundles, a 64 oz Grapeseed Oil of your choice or the Garlic Lover's Set for 50% off!!


'We're Jammin' Bundle includes Apple Cranberry Jelly, Cranberry Jalapeno Jam, Strawberries & Dark Chocolate Jam, Sweet Onion Spread, Wildly Blueberry Jam, Scrumptious Scones and Not Your Everyday Pound Cake.
Retail Value $54 - sale price $27!

OR...

Back by POPULAR DEMAND..."If Ya Don't Know Where to Start" Bundle
This bundle includes the Best of Wildtree 8-pack and Infused Grapeseed Oil Set (Rancher Steak Rub, Dill Dip blend, Cajun Seasoning, Scampi blend, Lemon Rosemary blend, Fajita Seasoning blend, Garlic & Herb blend, Hearty Spaghetti Sauce Seasoning, and one 5 oz bottle each of Roasted Garlic, Natural, Zesty Lemon and Basil Pesto Grapeseed Oil).
Retail Value $84 - sale price $42!

OR...

A Large Garlic, Natural or Butter Grapeseed Oil
Retail Value $50 - sale price $25

OR...

For Garlic Lover's Set includes the Roasted Garlic Grapeseed Oil, Garlic & Herb blend & Scampi blend
Retail Value $25 - sale price $12.50
__________

For Wildtree Hosts
Want a great afternoon or night out with family & friends? Good food & wine? And a chance to check a dreaded chore off the list...grocery shopping...and the bill will be $0? Then host a  Wildtree Tasting and Widtree will also gift you with a Large Natural GSO.
__________

For Wildtree's New Representatives
Wildtree is offering their business kit at half price - only $49.50 (usually $99) for almost $300 worth of food and supplies. Everything you need to get your business going and feed your family healthy meals. Join in July and you could earn all the new products coming out in August and when you qualify I will reimburse you for the cost of shipping. Click here to see the kit contents and more details.
__________

*****Jen's July Special*****

Host a Wildtree Tasting and receive an extra $25 in free product.
Host a virtual Wildtree Tasting and receive an extra $15 in free product.

Place an order for $50 and pay only $5.75 for shipping direct to your door! 
Spend $100 and your shipping will be free!

Become a Wildtree Rep in July and I will reimburse your for your shipping when you qualify!

Wildtree's Business Kit

Have you ever wondered what it would be like serve your family a meal that is guaranteed to please your family's palette, health and your wallet?  And you could earn some money while helping other families do the same? Then Wildtree might be just what you are looking for!

For the month of July you can give Wildtree a try for only $49.50! (half off the usual $99 cost). The kit is valued at almost $300!!!! (See below for kit contents.)

If you sign up with me in July and qualify I will reimburse you for your shipping cost!
It's risk free because you can eat your kit!

PLUS — Start in July, and take advantage of the opportunity to be one of 45 people to get our FALL NEW PRODUCTS for FREE including the new Gluten Free products! Wildtree will do drawings for 15 New Products Bundles on July 10th, July 20, and August 1st! That's 45 chances!!! The earlier you sign up in the month, the more opportunity you will have!

The New Product Bundle includes:
Absolutely Onion Blend
Fast & Flavorful Dry Brine
Mocha Mousse & Cheesecake Blend
Smoky Bacon GSO
Sweet & Simple Sugar Cookie Mix
Sweet Cranberry Mustard Spread
Whole Grain Thyme Mustard
Wildtree’s Classic Caesar Dressing
Rockin’ Moroccan Rub

Gluten Free Products:
Gluten Free Brownie Mix
Gluten Free Muffin Mix
Gluten Free Yellow Cake Mix
Gluten Free Pizza Dough Mix
Gluten Free Bread Mix

Host samples (3 of each)
Absolutely Onion Blend
Mocha Mousse & Cheesecake Blend
Wildtree’s Classic Caesar Dressing Mix
Rockin’ Moroccan Rub
 
Here are the kit contents:

Full Size Food Products
Asian Ginger Plum Dressing
European Dipping Oil - Tuscan
Roasted Garlic Grapeseed Oil
Flax Seed Beer Bread
Natural Butter Grapeseed Oil
Scampi Blend
The Best Of Wildtree 8 Pack Set
Wicked Good Slow Cooker Sauce
Wildly Blueberry Jam
Wildtree’s Alfredo Extraordinaire Jar

Sales and Marketing Supplies
Business Builder Kit FlyersCatalogs – 50
Compensation Plan Flyers
Get Cookin’ Program Flyers
Grapeseed Oil Fact Sheet
Host Envelopes
Host Party Prep Kit
Order Forms
Postcard Invitations
Representative Agreements
Sponsoring Brochures

Host Sample Size Food Products – 84 sample size products
Banana, Banana Bread
Basil Pesto
Cheddar & Herb Skillet
Cranberry Horseradish Blend
Dill Dip Blend
Fiesta Salsa Mix
Flax Seed Beer Bread
Garlic Galore
Guacamole Mix
Hearty Spaghetti Sauce Blend
Heavenly Chocolate Mousse Mix
Hot Chili & Garlic Blend
Jalapeño Pepper Blend
Just Like Mom’s Meatloaf
Mexican Skillet Meal
Natural Grapeseed Oil
Pizza Dough – Whole Wheat
Pumpkin Bread
Pumpkin Cheesecake Blend
Rancher Steak Rub
Red Bell Pepper & Garlic Blend
Smoked Mozzarella & Tomato Blend
Strawberry Cheesecake Blend
Stroganoff Skillet Meal
Taco Seasoning
Very Berry Cheesecake Blend
Whole Wheat Beer Bread
Whole Wheat Flax Beer Bread
Wildtree’s Alfredo Extraordinaire
Zesty Lemon Grapeseed Oil
 
(Products may vary due to availability.)
 

Friday, July 1, 2011

Banana Chocolate Chip Bread

I have been on the hunt for recipes that our safe for our family...that means no wheat, egg, dairy or yeast to name a few things. At first glance, it's not the easiest endeavor, but I have been fortunate to find some amazing people writing incredible blogs chock full of yummy recipes and advice. Gluten Free Goddess is one of those people I recently stumbled upon and I have made her delicious Banana Chocolate Chip Bread recipe twice...in two days! I think it's safe to say my family loved this recipe and didn't miss any of the typical ingredients we used to use.

Banana Chocolate Chip Bread Recipe

Preheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan.

Combine in a large bowl:
3 ripe bananas, mashed (about 1 cup puree)
1/3 cup Wildtree Butter Grapeseed Oil
1 cup brown sugar
2 tsp vanilla extract

Whisk together in a separate bowl:

1 1/2 cups gluten-free flour blend (I used Bob's Red Mill)
1 tsp baking soda
2 1/2 tsp baking powder
1/4 tsp sea salt
1 TBSP arrowroot starch
1/2 tsp xanthan gum
1 rounded tsp cinnamon (I used a little extra!)

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add in:

1/2 cup chocolate chips (or use chopped walnuts or pecans instead)

Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack.
Slice and wrap each slice in foil; bag and freeze.

This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.

This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).