Healthier Smashed Cauliflower



1 head cauliflower

1/4 cup goat cheese

1/8 cup Tofutti artificial sour cream

1 1/2 teaspoons Wildtree Scampi Blend

Wash and cut cauliflower into small chunks.  Steam until tender.  Mash cauliflower and combine with remaining ingredients.  Place in greased casserole dish and heat in 350 degree oven for 20-30 minutes.

Note:  Cauliflower is on the “clean” list!  If you are trying to manage your grocery spending, cauliflower is considered a safer vegetable without having to buy organic.

Served here with Thai Ahi Tuna.

Crustless Quiche

I love quiche, but since giving up wheat I have not made one, as I have yet to find a gluten free pie crust that tastes good.  Recently my friend Jane made me a crustless quiche, and it was so good, I couldn’t wait to make another.  She used sour cream instead of cream in hers, and I followed her lead.  Normally I use spinach in my quiche, but I didn’t have any on hand, so I used zucchini and was thrilled with the results!
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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.


meatballs 7

Scampi with Sundried Tomatoes


Sometimes it’s nice to have something quick and simple with no meat.  This is a great option for a quick meal that can be ready any time with the items from your pantry.

8 ounces pasta of choice, cooked according to package directions – reserve 1/4 cup cooking water

3 tablespoons Wildtree Basil Pesto Grapeseed Oil

2 tablespoons Wildtree Roasted Garlic Grapeseed Oil

3 teaspoons Wildtree Scampi Blend

1/4 cup diced sundried tomatoes

1/4 cup sliced black olives

Heat oil in saute pan.  Add Scampi Blend, sundried tomatoes and olives.  Stir until heated through.  Toss with 1/4 cup reserved pasta cooking water and pasta.  Serve & enjoy!

Shrimp Scampi

shrimp scampi photo


This recipe is quick and easy with Wildtree’s Scampi Blend!

12 ounces linguini, prepared according to package directions

3 tablespoons Wildtree All Natural Grapeseed Oil

1 1/2 teaspoons Wildtree Scampi Blend

1 pound shrimp, peeled, deveined

Combine 3 tablespoons Natural Grapeseed Oil and 1 1/2 teaspoons Scampi Blend in a cold skillet and mix well. Add the shrimp and cook over medium-low heat until the shrimp turn pink, turning often and serve shrimp over linguini.

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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