Apple Balsamic Glazed Steak with Pan-Fried Potatoes and Green Beans



For the steak:

1/2 pound New York strip steak

Pinch black pepper

1 teaspoon Wildtree Roasted Garlic Grapeseed Oil

2 stalks fresh thyme

2 tablespoons red wine

1/2 tablespoon tamari

1 tablespoon water

2 tablespoons Wildtree Apple Balsamic Vinegar

1 teaspoon honey

1 tablespoon unsalted butter, chilled


For the vegetables:

2 medium gold potatoes, cut into 1/2-inch cubes

1 1/2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

1 onion, sliced

1/4 teaspoon Wildtree Gourmet Sea Salt: BBQ

1/4 teaspoon black pepper

8 ounces green beans, ends trimmed

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Zoodle Salad

I got the inspiration for this salad from my friend Barb, who brought a zoodle salad to Bunco last week.  I knew I had to create something yummy to replace spaghetti salad, and this sure fits the bill!  If you have never made zoodles, you must try it.  You feel so much healthier than eating pasta, and it is sooo easy.  This little tool is not expensive, and it works like a charm.  Takes less than five minutes to zoodle your zucchini, I promise.

3 zucchini – zoodled

3 organic fresh mushrooms, diced

1/4 cup chopped sundried tomatoes

2 tablespoons pine nuts

1/4 cup goat cheese crumbles

Wildtree Basil Pesto Grapeseed Oil

Wildtree Apple Balsamic Vinegar

After you zoodle the zucchini, cut it into bit size pieces to make it easier to eat.  Add the remaining ingredients and drizzle with the grapeseed oil and balsamic vinegar.  Done!

Last night I had a ripe mango from Lakeland Organic that I needed to eat, so I had me some salmon with the mango and this yummy salad.  Delish and I felt so good for eating it!  Shalom!

Texas Caviar

1 Red Pepper

1 Yellow Pepper

1 Onion

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

2 cans black eyed peas

1/4 cup Wildtree Basil Pesto Grapeseed Oil

1/4 cup Wildtree Apple Balsamic Vinegar

1/4 cup water

1 teaspoon Wildtree Garlic & Herb Blend

1/8 teaspoon Chipotle Lime Rub

Salt to taste

Saute peppers and onion until tender.  Combine with remaining ingredients and chill.

Serve with tortilla chips.  This is a great replacement for salsa – a family favorite!






Black Bean & Corn Salsa

Corn and bean salsa 11 Can Organic Black Beans, drained & rinsed

1 Can Organic Corn, drained & rinsed

1-2 Fresh Organic Tomatoes, diced

1/4-1/2 cup Organic Onion, chopped

Leaves of 5-6 stems of Cilantro, chopped

1/8 cup Wildtree Roasted Garlic Grapeseed Oil

1/8 cup Wildtree Apple Balsamic Vinegar

1/2 teaspoon Wildtree Adobo Blend

1 teaspoon Wildtree Chipotle Lime Rub

Combine all ingredients.  Serve with tortilla chips.  Also good as a topping with tacos, mixed in with cooked rice, added to quesadillas … the only limit is your imagination!


Corn and bean salsa 2


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Healthy(er) Meatloaf

3 pounds meatloaf mix (ground beef & ground pork)20150812_234305122_iOS

4 teaspoons Wildtree Pizza Sauce Seasoning

2 teaspoons Wildtree Garlic & Herb Blend

1/2 cup gluten free breadcrumbs

1/4 cup oatmeal

3/4 cup ketchup

3 tablespoons worcestershire sauce

diced onion

Preheat oven to 375 degrees.  Prepare rectangular baking pan:  line with heavy duty foil and spray with non-stick spray.  Combine all above ingredients & form into loaf in baking pan.  Roast for 45 minutes.  Meanwhile, prepare topping:

1 cup ketchup20150809_224523785_iOS

1/2 teaspoon Wildtree Spice Carne Asada Seasoning Blend

3 tablespoons Wildtree Apple Balsamic Vinegar

3 tablespoons brown sugar

1 tablespoon yellow mustard

Combine topping ingredients and spread over meatloaf after it has roasted for 45 minutes.  Return to oven for 15 minutes longer.  Allow to stand for 10 minutes before slicing.  Yummo!

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