Vegetarian Chili Recipe

4 large sweet potatoes, peeled and cut into cubes

1 medium onion, diced

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

2 cans fire roasted tomatoes

4 cups (1 box) organic vegetable broth

1 cup water

1/2 cup quinoa

1 teaspoon Wildtree Garlic Galore Seasoning Blend

1 tablespoon Wildtree Leslie’s Chili Blend

2 teaspoons Wildtree Spicy Carne Asada Seasoning

1 teaspoon Wildtree Gourmet Sea Salt – Smoked

2 tablespoons tomato paste

Saute potatoes and onion in Garlic Grapeseed Oil until onion is translucent.  Add remaining ingredients and simmer one hour or more, or until potatoes are tender.

Note:  sweet potatoes are on the “clean” list – it is not necessary to spend your money on organic sweet potatoes if you are trying to watch your grocery budget!


Improve Your Productivity With Some Down Time

Life is busy these days.  Has there ever been a generation who didn’t say that?  I know I say it all the time.  And it is true.  I don’t just say “refuse to choose,” I walk the talk.  I manage a law firm part time while also owning a renovation business with my husband, while also running a Wildtree business, and working on my writing, music and creations.  And let’s not forget our families, who we want to spend as much time with as we can, especially our three beautiful grandsons and two beautiful nieces who live nearby.

And then there’s “girl time.”  With so much else happening in life, I tend to let that one slip by.  When I finally force myself to take the time though, I realize how much I need it and that I need to do it more.  If you put your mind to it, you can come up with ways to make it all happen.  Really, you can.

This Thursday is Bunco night.  A “girl time” fest.  Something that I normally miss because I am “too busy.”  I refuse to miss out again this month though.  I am trying to do better at planning.

Our Bunco group shares the responsibility of bringing a dish to pass so that the hostess isn’t left with having to do it all.  That’s a wonderful opportunity for me, because I love to cook for and serve others.  I can tend to let that clog up my brain though, with everything else on my plate.  Especially right now, with a major hotel renovation in its final stages.  In the past I would have taken a pass in light of my busy calendar.  This month I am following my own advice instead.  I am using a make ahead meal to make life easier and make sure that I don’t miss out on this fun – and much needed – event.

Last night I enjoyed another much needed event – a sleepover with my two beautiful nieces.  I enjoyed the opportunity to put all of my responsibilities aside for a day and live in the moment, creating with them in the studio, taking in a movie and dinner, feeding the chickens at our recording studio, and doing needlework in the marshmallow – our nickname for our big comfy king-size bed – without giving a second thought to work and the responsibilities that have been swimming through my brain all week.

It is amazing what that time off will do for you.  Although we were up until 11:00 (don’t tell their mom and dad!), I was awake at 4:30 this morning, rested and ready to go.  After some time spent in my office, I headed to the kitchen at 7:00 to prepare the meatballs for this week’s Bunco.  You can find my make ahead meatball recipe here.  By 8:00, I had six dozen meatballs in my freezer, a meatloaf in the fridge for tonight’s dinner, and all before the girls were awake.    It’s going to be another great day.


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Slow Cooker Carnitas

Pork Roast

¾ cup organic chicken broth

¾ cup beer (or more chicken broth)

2 tablespoons Wildtree Natural Grapeseed Oil

Fresh ground sea salt & pepper

1 bunch chopped green onion

1 bunch minced cilantro

1 cup salsa

1 can chopped chiles

1 teaspoon Wildtree Fajita Seasoning

1 ½ teaspoons Wildtree Garlic Galore Seasoning

Combine all ingredients in crockpot.  (If you’re working, you can do this the night before and refrigerate overnight so that all you have to do is turn on the crockpot in the morning!)  Cook on high 30-60 minutes, then low 6-8 hours.  Shred pork and return to crockpot with juices.

Serve in warmed tortillas (I use corn tortillas because I avoid wheat, but you can use whichever you choose.  It would also be good in flatbread!)  Add toppings of your choice.  I like chopped onion, shredded cheese and a little sour cream.  Delicioso!

Make Ahead Meatballs

Meatballs are a fantastic make-ahead option.  The recipe below will make 3-4 dozen, depending on how large you roll your meatballs.  Save empty egg cartons – they are great for freezing your meatballs!   Line the egg carton with plastic wrap, put an uncooked meatball in each space, cover with plastic wrap, close the lid and pop in the freezer.  No freezer burn, and they pull out separately with ease.

The recipe:

3 pounds meatloaf mix – I like 2/3 ground round, 1/3 ground pork

3 eggs

2 tablespoons Wildtree Scampi Blend

1 tablespoon Wildtree Spaghetti Sauce Blend

1 teaspoon Wildtree Garlic Galore Blend

1 cup ketchup

3 tablespoons worcestershire sauce

1/4 cup red wine

1 medium onion, diced

1 cup breadcrumbs (I make my own gluten free crumbs – see below)

salt and pepper to taste

Combine all ingredients and roll into balls.  You can use them right away, or freeze as suggested above.  I pop them frozen into the crockpot in the morning with a 28-oz can of crushed tomatoes and 1 tablespoon of Wildtree Spaghetti Sauce Blend, and they are cooked through and ready to eat at dinner time (30 minutes on high, the rest of the day on low).  Starting out frozen, they don’t get mushy.

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You could also use this Wildtree recipe for Meatball Parmesan:

Place meatballs in a baking dish.  Combine 1 28-oz can of crushed tomatoes with 1 tablespoon Wildtree Spaghetti Sauce Blend and pour over meatballs.  Top with shredded mozzarella cheese.  Bake 45-50 minutes or until meatballs are cooked through.  Serve over pasta or on rolls as meatball subs.


If you have tried store bought gluten free breadcrumbs, you know they are hard and undesirable.  I use gluten free millet bread to create my own breadcrumbs.  Just break up the bread and process in a food processor until fine.  Store in the freezer in a ziploc bag.  They last several months.

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