Monday, December 27, 2010

My Turkey Leftover Recipe

We were tired of the complete Christmas dinner leftovers tonight. I was determined to figure out a new way to eat that turkey with what we had on hand -- and we still had a bunch of veggies left (some raw, some cooked, some frozen). Thought I'd try something inspired by hubby's favorite Stir-Fry recipe. So here is what we made tonight for dinner:


My Turkey Leftover Recipe:
1 large onion, chopped
3 TBSP WT Garlic GSO, divided
1 1/2 cups turkey. cooked and chopped
1/2 cup mushrooms, sliced
1 cup broccoli, lightly steamed
1/4 cup frozen peas
3 TBSP WT Rancher's Steak Rub, divided

Preparation: Put 2 TBSP of Garlic GSO in large skillet on Medium Hi heat. Add onion and cook until translucent. Then add the remaining vegetables (use whatever vegetables you have on hand) and 2 TBSP Rancher's Rub. Saute for a few minutes until frozen peas are soft and mushrooms are lightly browned. Then add turkey, seasoned with remaining Rancher's Rub. Heat through and serve over par-boiled, butter-flavored potatoes.

To make the Potatoes:
6 medium potatoes, peeled, diced
2 - 3 TBSP WT Butter GSO
Coarsely ground Sea Salt, to taste

Place potatoes in pot of boiling water. Boil until slightly tender but still firm. Remove and drain. Drizzle with Butter GSO and sprinkle with salt.


If however you get distracted by the kids (or whatever the distractions are in your house) and over cook the darn potatoes. Just pull the milk out of the fridge and add a bit to the potatoes and mash them. The kids like it better this way anyway -- I'm sure their whole escapade was a distraction conspiracy so that I'd overcook the potatoes and my only option would be to mash them.

But anywhooooooooo ......

If you have broth or gravy on hand and prefer a saucier dish add it. You can thicken any broth with some melted butter and flour/cornstarch added to it before stirring into the skillet.

It was a great meal, loved by all ages (2 - 70 to be exact). Let me know how it turns out in your home or how you made your own special turkey leftover recipe.

Friday, December 3, 2010

Butternut Squash does a body good

Straight from our corporate newsletter this month's Health Tip on one of my favorite winter squash:

A popular side dish this time of year, butternut squash helps the body convert stored fat into energy. This winter gourd is a natural source of omega-3 essential fatty acids, phytonutrients and antioxidants. It's low in fat and delivers fiber, which helps support digestive and colon health. Butternut squash also provides potassium for bone health, vitamin B6 for the nervous and immune systems, folate for brain health and fetal development, beta-carotene for skin and vision health, and vitamin C for immune health. All the nutrients packed into butternut squash, along with a variety of ways to prepare it, make this gourd a healthy and delicious food to keep on hand.


Curried Apple Squash Soup

Serves 8

8 cups (about 3 lbs) butternut squash, cubed and peeled

2 large apples, peeled and chopped

1 small yellow onion, finely chopped

4 cups low sodium chicken broth

1 cup apple juice

1/2 teaspoon salt

2 teaspoons Wildtree Curried Garlic Blend

1 teaspoon Wildtree Pumpkin Pie Cheesecake Blend

1/2 cup heavy whipping cream

Spray 4 to 5 quart slow cooker with cooking spray. In cooker, add all ingredients except whipping cream.

Cover; cook on low heat setting 8 to 10 hours.

Blend soup in cooker with immersion blender, or blend soup in batches in blender container on low speed and return to cooker.

Stir in whipping cream and serve.


I was also talking to someone about this Thai Pumpkin Soup recipe that seems it would be perfect for a pureed butternut squash substitute. Here is the original recipe -- just substitute canned or home pureed butternut squash instead.

WT Curry Pumpkin Soup

15 oz. canned pumpkin (not pie filling just pureed pumpkin)

2 TBSP WT Thai Red Curry Paste

1 1/4 cup coconut milk (I used lite as I had it in my pantry)

1/2 cup water


Put pumpkin, curry paste, coconut milk and water in a pot on medium hi heat.

Stir or whisk to mix well.

Season with salt and pepper to taste.

Allow to warm.

Thursday, December 2, 2010

December Freezer Meal Workshop Reschedule


This month's meal workshop is being postponed due to family illness. Please see the above flier for details. Just let me know via email what session works best for you.

Monday, November 29, 2010

Featured on another blog -- WOOHOO!!

Thanks so much to my client, Romantic Comedy Girl, for featuring me in her recent blog. Why I Hate my Kitchen. If you are wondering how she makes my freezer meal workshop yield 40 meals -- she is single and splits all each "meal" into the four servings. Sometimes splitting meals in half before putting them in the freezer. Sometimes cooking it all and refreezing leftovers or just reheating them for later in the week. SO SMART of her to make this healthy living choice and distribute the meals so well for her new lifestyle!
Thanks again for the mention "Girl"!
Looking to try out her methods -- contact me to reserve a space at my upcoming workshop this Friday @ 3pm or 7pm -- wildforwildtree AT gmail.com

Sunday, November 28, 2010

My TV Dinner Delight



I grew up on TV dinners. Don't get me wrong, my parents did cook as well. But there were always frozen diners in the freezer. My parents are Baby Boomers and grew up with new convenience foods and so therefore I did as well. Whenever someone had to work late, I had some extra curricular activity or no one felt like cooking -- to the freezer we went. And even now, almost 20 years after I moved out of the house, my parents still stock their freezer with TV dinners. But when I left their house my world opened some. I cooked the family meals I'd learned, I watched Emeril and Rachel Ray and got a few more recipes and I learned that not ALL TV dinners were created equal. I started buying differently and cooking differently. The frozen food in my freezer was no longer the banquet, stouffers, michealina varieties but the upper scale, "healthier" varieties.
Now that I have my own family there are even less frozen "meals" purchased from the store. Most of my freezer is now split into two Frozen meal categories:
1. Prepped freezer meals ready to be cooked
and
2. Leftovers frozen for quick reheating -- THIS is my new TV Dinner. A way to have the convenience of a commercially packaged frozen meal -- but with my home cooked healthy food!!!

Fast forward to last week. Part of my pre-vacation prep is to always take left overs from the fridge and place them in the freezer. I use the same containers in both places so it literally takes me a minute to clean out and save the food from spoilage. Typically I leave it there until I'm working late or at a meeting and can tell hubby to pull something from the freezer and heat it up for dinner if he doesn't feel like cooking.

When we returned from our trip we must have all caught one of those pesky bugs you get from air travel (is there anyone who doesn't get sick traveling by plane during the Holidays?) Hubby and I were headachey and in no mood to make a grocery store run let alone stand at a stove for 15 - 30 minutes to prepare something to eat. SO just like in my childhood -- to the freezer we went. And looky there, a nice little selection of dinners! We had some tasty nachos with the leftover taco night ingredients I had dumped into one container. I just defrosted all the dish poured it over corn chips (yep rice and all) and topped with shredded cheese and melted it to perfection. SO YUMMY! Lunch the next day was Chicken Marsala bowls from Chicken Marsala I had chopped and added to the rice side dish we'd had with it originally. And tonight we had Lasagna. Now hubby did make it to the store so we had fresh veggies and salad fixins by this time. But I'm so so glad that I've instituted this practice before our trips or whenever we are tired of eating "those" leftovers. It saves us money for sure by not trashing the food and not purchasing commercially made frozen meals, saves time when we reheat them and saves our bodies from all that commercially processed, HFCS, MSG and preservative laden foods we'd otherwise have on hand.

Sunday, November 21, 2010

Freezer Meals Reduce Stress and Tenderize Meat

Prepping meals one day a week will reduce cooking time, increase flavors and make meat more tender. This video post covers a typical freezer meal prep day for me and will showcase 3 meals for cooking later in the week. Enjoy the video and then look below for the recipes.



My rule of thumb is: if it is frozen prep it frozen. It is perfectly fine to use frozen meat when prepping freezer meals as they will marinate fully in the thawing process. I don't recommend thawing frozen meat to prep meals and then refreezing them or refreezing previously frozen meat.

Chicken Marsala
In a freezer bag combine:
4 skinless, boneless chicken breasts
1/2 cup Wildtree Marsala Sauce
2 TBSP Butter GSO
1 cup sliced mushrooms (if desired)
Place in freezer. Pull this meal out of the freezer the night before you'd like it for dinner and allow to thaw in the refrigerator overnight and until nearly dinner time the next day.
Cooking instructions:
Heat a frying pan over medium heat with a little GSO. Sear chicken quickly on both sides to brown (leaving sauce in the bag). Add 1 cup sliced mushrooms (of desired and not frozen with the meat) and Marsala sauce from the bag. Cover and simmer for 20-25 minutes.

Orange Fusion Chicken

4 skinless, boneless chicken breasts
1/2 cup orange juice
1 TBSP Wildtree Pacific Fusion
Place in freezer. Pull this meal out of the freezer the night before you'd like it for dinner and allow to thaw in the refrigerator overnight and until nearly dinner time the next day.
Cooking instructions:covered baking dish, cook covered at 325 until chicken is cooked through (about 20 - 25 min.), removing lid last 5 minutes to allow browning. Remove chicken to resting plate. Place sauce in skillet on medium low heat and cook until it thickens, about 5 minutes. Pour over chicken to serve.

Balsamic Chicken Wings
1/3 cup WT Balsamic Dipping Oil
1/3 cup honey
1/3 cup brown sugar
1/2 cup soy sauce
2 lbs chicken wings or drumsticks
Place in freezer. Pull this meal out of the freezer the night before you'd like it for dinner and allow to thaw in the refrigerator overnight and until nearly dinner time the next day.
Cooking instructions:
Pre-heat oven to 450 degrees. Put chicken on Large Bar Pan or foil lined baking sheet and bake for about 35 or 40 minutes.

Thursday, November 18, 2010

Maltodextrin -- is it all natural?


I live in a very healthy and health conscious society here in LA and I LOVE that. And since I rep an all-natural line of food products it does fit in well with that society. But it also means I get asked some health/product/ingredient related questions that I can not answer. Recently I was asked if Maltodextrin was all-natural as it is listed as an ingredient in a few of our products.
Well like any good rep -- I called the home office to find out! And anyone interested in any Wildtree product or ingredient could to the same by calling Wildtree at 1-800-672-4050 or asking their local rep.
We do in fact use Maltodextrin and it is in fact all natural and also gluten free! Wildtree is very cautious about the sources of their ingredients. Maltodextrin is a carbohydrate and natural cornstarch. In our case it is used as a natural drying agent. For example when we have a liquid spice that we want to use in one of our dry spice blends natural cornstarch maltodextrin is used to "dry" that liquid so it can be used in the dry blend.
The wise geek blog had a great post on the safety of maltodextrin (http://www.wisegeek.com/is-maltodextrin-unsafe.htm). Like many things in the world these days there are people with allergies to maltodextrin just like people have allergies to corn, eggs, peanuts, strawberries and many other natural items. However if you are not allergic, this is a safe all natural ingredient.

Tuesday, November 16, 2010

Quick Pumpkin Soup = Happy dinner time

I saw this recipe in a pure + simple magazine that I picked up at my Chiropractor's office. I went home and placed an order for Wildtree's Thai red curry paste that night and anxiously awaited for the box! This recipe was so easy to make and was on the table in about 10 minutes!!!! Just enough time for me to throw together some Udi's Gluten Free grilled cheese sandwiches (compliments of my GF bestest that visited this weekend) to go with it!

I altered the original recipe a bit:
1. I specifically used the WT Thai red curry paste because I love it and
am looking for new uses for it.
2. It called for 1 cup of coconut milk and 1 cup of water. I wanted a creamier
texture and taste so I up the coconut milk to 1 1/4 cup and decreased the water
to 1/2 cup.


I hope you enjoy this really quick, delicious, healthy and easy fall comfort recipe!


WT Curry Pumpkin Soup

15 oz. canned pumpkin (not pie filling just pureed pumpkin)

2 TBSP WT Thai Red Curry Paste

1 1/4 cup coconut milk (I used lite as I had it in my pantry)

1/2 cup water


Put pumpkin, curry paste, coconut milk and water in a pot on medium hi heat.

Stir or whisk to mix well.

Season with salt and pepper to taste.

Allow to warm.

Can add toasted pumpkin seeds to top the soup and add some crunch.


Butter Toasted Pumpkin Seeds

4 tsp. pumpkin seeds, dried

1 teaspoon WT Butter Flavor Grapeseed oil


Heat oil and pumpkin seeds in a skillet until slightly browned and toasty.

Season with salt and pepper.

Thursday, November 11, 2010

Get Your Crock Pot Ready for 10 Healthy Fabulous Meals!!!




Tame Dinnertime Chaos
Save Time ~ Save Money ~ Have FUN!

Want to get out of your dinnertime rut?
Want to add some new family favorites to your repertoire?


Join me for a Freezer Meal Workshop to make 10 meals in about 2 hours and stock your freezer just in time for the Holiday Hubbub! This month is ALL ABOUT the CROCK POT! Whether you use all the meals in 2 weeks or 2 months, these are will be your go to meals that allow you a little prep in the morning and then walking in the door at night to a wonderfully smelling home and a warm healthy dinner.

For just $40 I provide all the spices, recipes and supplies. We work together in a fun, party atmosphere to prep 10 meals that you'll take home and put in your freezer ready for quick cooking whenever you need them most.

The New Procedures:
1. YOU decide what you bring with you. I’ll send you a shopping list. IF you have time, IF you have enough freezer space and IF you feel like it, get your groceries and bring them with you.
2. Cooking Instructions on the Freezer Bag!!! So no worries about where to put your instruction sheet to ensure you can find it when you’re ready to cook. Instructions are “on” the bag.

This month’s meals will include:
Chicken & Dumplings
Tequila Lime Chicken
White Chicken Chili
Heavenly Chinese
Lemon Rosemary Chicken
Potsticker Soup


Upcoming Redondo Beach Workshop Dates
Friday, December 3 at either 10am OR 7 pm

Contact me with your session choice and payment to reserve your spot today!

I offer ... fun tasting parties, meal workshops, fund raisers, vendor fairs and flexible income opportunities with lifetime discounts!
Yvonne Hall ~ 310.850.6443 ~ wildforwildtree@gmail.com ~ www.mywildtree.com/yvonneh facebook.com/wildforwildtree

Monday, November 8, 2010

Don’t stifle the Stir Fry

Stir Fry – LOVE it! Quick, Easy – has veggies so also considered HEALTHY in our house – and uses rice not pasta (which is better for my refined carb lovin hips).

But why oh why do we ALL think of Asian style food when we hear the term, “stir fry”?
Wildtree does have some great Asian style stir fry sauces. I LOVE using the Asian Ginger Plum or the Thai Sesame Sun Butter. Hubby prefers the Kickin Asian Stir Fry since it is more traditional. But there is so much more that we can do with stir-fry!

If you have some sort of meat (or tofu) and/or veggies and some rice try some of these other varieties of my favorite stir-fries! They are quick and easy (since the meat should be diced whether precooked or raw) and good for ya!

Italian Stir Fry:
Garlic grapeseed oil sautéed chicken (or sausage), mushrooms, onion and diced tomatoes. I usually combine the tomatoes with some hearty spaghetti blend or garlic galore prior to adding them to the stir-fry skillet. I serve this over Parmesan rice.

Mexican Stir Fry:

Jalapeno grapeseed oil sautéed chicken/beef, onion, peppers, black beans, fajita or adobo blend (I use about 1/2 TBSP). Of course I feel compelled to top mine with shredded cheese & Fiesta salsa and serve over Cilantro lime rice. But you could also just add some cilantro and a squeeze of lime as well.

Basil Pesto Stir Fry:

Basil Pesto grapeseed oil saut̩ed chicken/shrimp and tomatoes Рadd spinach the last few minutes to wilt. Also great with some toasted pine nuts. Mix with some prepared Basil Pesto blend, to taste, with rice.

The All American (Hubby’s FAVORITE)
Butter flavored grapeseed oil sautéed chicken/steak, onions and mushrooms, diced potatoes and liberally sprinkled with Rancher’s Steak Rub to taste.

Here’s another one that I enjoy straight from the Wildtree recipe search tool:

Chipotle Lime Fried Rice

INGREDIENTS:

* 2 tablespoons Wildtree European Dipping Oil - Hot Chili
* 1 small onion diced
* 1 1/2 cups sliced mushrooms
* 2 cups white or brown rice, cooked
* 2 teaspoons Wildtree Chipotle Lime Rub
* 3/4 cup frozen peas
* 3/4 cup pineapple cut into small chunks

PREPARATION:
Heat oil in a large frying pan over medium-high heat. Cook the onion until soft and translucent and add the mushrooms. Cook for a couple of minutes and then add the rice and seasoning. Finish by adding the pineapple and peas and cooking for 3-5 more minutes.

Calories 230; Fat 8 g; Saturated Fat 1 g; Carb 34 g; Fiber 4 g; Protein 5 g; Chol 0 mg; Sodium 190 mg


How do you enjoy your stir-fry?

Sunday, October 31, 2010

Are you still cooking with Olive Oil and voiding the benefits?

If you've been wondering why I keep mentioning Grapeseed oil -- I was SHOCKed to learn last year that I was voiding all the great Olive Oil health benefits by cooking with it! I am not an olive lover either so am much happier with the more mild flavor of grapeseed oil and now am using my oils properly. Here is a great overview from Bon Appetite and an article comparing it to olive oil from ehow.

http://www.bonappetit.com/tipstools/ingredients/2008/10/grapeseed_oil

http://www.ehow.com/about_5397992_olive-vs-grape-seed-oil.html

Saturday, October 23, 2010

Make October's Freezer Meals in Your Own Kitchen

For those of you who could not attend this weekend's freezer meal workshop, don't worry you can still make these 10 delicious, nutritious and easy meals for your family by purchasing the October Freezer Meal Bundle. For $115* plus shipping you'll receive 13 Wildtree products that make over 30 meals for a family of 4! You'll also receive the recipes** for the following freezer meals from this month:
Balsamic Chicken Drumsticks
Bacon Gorgonzola Burgers
Chicken Marsala
Fajitas
Turkey Chili
Orange Fusion Salmon
Marinated Strip Steak
Bayou Pork Stir Fry
Classic Shrimp Scampi
Szechwan Crockpot

And the bundle purchase also earns you Wildtree's Customer incentive of the month (2 oz. Hearty Spaghetti Blend and SO Quick & Easy Pizza dough in October 2010 OR Mulling Spices in November 2010)

Contact me today to place your order: 310 850 6443 or wildforwildtree AT gmail DOT com

*This bundle is only available when ordering directly from me -- not via the website or another WT rep. Bundle price is a $10.50 discount off the retail prices. Culinary Club members can order the bundle for their discounted list price of $100.40 plus shipping

**Recipes will arrive separately via email or mail.

New things to come!

Just talked to a director about logistics for video blog posts -- hoping to shoot some of them tomorrow.

Saturday, October 16, 2010

Halloween doesn't have to be full of HFCS and Hydrogenated Oils

2 great ways to get Healthy on Halloween:


Just saw this blog post from coolmompicks.com -- what a great list of Halloween treats we can all be proud to hand out (or eat up!) Check out the list of 6 on her blog: http://www.coolmompicks.com/2010/10/6_all-natural_halloween_treats.php


And if you are an LA area local, I also just heard that Fresh Brothers pizza is offering 10% off on their Halloween day pizza deliveries if you place your order by 10/29 -- A great way to get a fresh pie -- even Gluten, Vegan or Dairy Free -- on a night when you'll be beyond busy! And make sure to get their Fresh Kids Sauce for a blend of veggies that you'll never know is there! Check out their Facebook page (http://www.facebook.com/#!/FreshBrothers) for the special 10% off post!

And if you make it this Friday or Saturday to one of my Freezer Meal Workshops you'll have another 10 meals that you won't have to be scared of! All 10 meals each month are made with Wildtree products and all WT products have:
NO HFCS
NO MSG
NO Preservatives
No Additives
No Food Dyes
No Fillers
is 100% peanut free AND All-natural!
Contact me to secure your workshop space.

Thursday, October 7, 2010

Easy Breezy Dinner in Minutes

My cousins came into town and the kids and I met them out for dinner. The kids had a blast hanging out with their long lost cousins from Colorado. But this of course meant my home cooked dinner plans were thrown out the window and poor hubby walked in the door hungry with no hope in sight. He pulled the chicken out of the fridge that I had planned on cooking with the WT jerk seasoning and serving cranberry spiced plantains and yams. These were both new recipes for me and I was very excited to try them. But since he took over post bath holding of the kid duties and I wasn't ready to cook up the island yumminess -- I decided to just make him a quick chicken and veggie saute instead.
1 chicken breast cubed
3 TBSP Tuscan dipping oil, divided
1/4 cup diced onions
1/2 cup sliced fresh mushrooms
handful of baby spinach
CA Garlic Pepper, to taste

I used 1 TBSP of the oil to saute the onions then added another 1 TBSP when I added the mushrooms a few minutes later. I set those veggies aside. I added the final TBSP of oil and added the chicken and seasoned generously with the garlic pepper blend. I sauteed the chicken til almost done then added the veggies blend back in to warm up and added the spinach to wilt about 2 minutes.

Since we had potatoes on hand I had microwaved that while sauteing -- but could have easily served this over rice as well. He was very happy with the results and it literally took me 10 minutes to make the entire meal. It helps that I keep fresh sliced mushrooms and diced onions in the fridge and handy at all times.

Monday, September 20, 2010

Convincing the Hubby that Crock Pot cooking is AWESOME!


My hubby is always nice and eats what I make for dinner. (yes he cooks occasionally as well) But he always told me that my crockpot meals were not his favorite. Being a HUGE fan of the crockpot (I think it is the most genius piece of cooking equipment since fire!) this was not making me happy. SO I investigated further -- over several years;) His issues with my crock pot meals were:
1. The texture of the meat
2. Everything tasted the same

Well I was stumped for a few years. I'd make him suffer through a crock pot meal every month or so since they are so easy and I LOVE them. I tried a few new recipes, added seasoning, but still got the same "It was OK" response. At the time I was home with a preschooler and a new baby -- dinner time was NOT a time for elaborate concoctions!

And then I found this freezer meal workshop online, went and created 10 meals in 2 hours and brought home cooking instructions. One of them was a crockpot recipe -- OY! Well I was super excited about it. The recipe asked me to brown the meat before placing it in the crockpot. I NEVER did this before and always thought it was a waste of time and clean pots! But this time I followed the instructions and browned the pre-seasoned meat on all sides, put it and the other items in the crock pot and went about my day. Served dinner and got "that was really good" after dinner -- REALLY??? I mean I thought it was fantastic AND easy (which means it was a 10 for me), but never thought Hubby would agree.

So I experimented with a few old recipes. I seasoned and browned the meat before putting it in the crock pot -- JACK POT every time!! He liked them all!!!

I'm not a scientist, I'm not sure what browning the meat does to change the texture but it does work. I do think that seasoning the meat before browning allows that spice to penetrate the meat and give it a different more abundant flavor than when it is all seasoned together. I also find he is happier if I use a different seasoning on the meat than what is called for in the crock pot recipe. I think it adds more depth for him.

And now we are all living a happily ever after crock pot life!!!! WHEW!;)

Thursday, September 16, 2010

Talk about a Ground Floor opportunity!!!



Wildtree made INC. magazines Top 5000 List!!!

Inc. projects Wildtree's growth @ 248% in 3 years! What a great decision I made joining this company in 2010!!

Initially I was using the WT products to make dinner time easy and delicious, then I decided to utilize the discount and have others pay for my dinners by joining as a rep the beginning of this year. Now I get paid to share these great food products with the WORLD!! With VERY few reps here in SO Cal I thought, what a great time to get in on a ground floor opportunity with a great company and all while eating healthier and yummier food.

If you are looking for an additional stream of revenue and love eating healthy, delicious food -- Wildtree is the place for you! Feel free to contact me with any questions or you can join my team via my Wildtree website under the Our opportunity tab.

Friday, September 3, 2010

Stock your freezer with quick, delicious and healthful meals!

Just in time for back to school...Freezer Meal Workshops.
Stock your freezer with 10 quick, delicious and healthful meals to help you get back into the routine!
This month's menu includes:
Lime Dill Fish
Fancy Shmancy Chicken
Pork Tenderloin with Asian Spiced Pears
Seasme Sun Butter Chicken
Harvest Frittata
Chicken Skillet Meal
Turkey Stroganoff Skillet
Mexican Skillet Meal
Cheddar & Herb Skillet
BBQ Beef Stew

Redondo Beach workshops September 24 @ 7pm or September 25th @ 10am

Reserve your spot via email at wildforwildtree@gmail.com or via phone at 310-850-6443

Similar workshops are being held this month in Culver City (September 23) and Beverly Glen.

Wednesday, September 1, 2010

Healthy Lifestyle does NOT mean Bland

So you’d love to be healthy but you just can’t fathom eating bland, boring salads each day or banning butter and cheese from your life?

Come taste the flavorful side of healthy with Certified Personal Trainer Dr. Mandy Rhodes and Yvonne Hall of Wildtree Herbs at 6:30pm on Thursday, September 16th at the Redondo Beach Neighborhood Grinds. Dr. Rhodes will describe how important it is to be healthy with some simple ways to incorporate healthfulness into your life, and Yvonne will let you taste the differences in foods and show you simple steps to making the meals. They will give you some ideas of how to cook healthy, flavorful, easy meals while watching your caloric and cholesterol intake. Here's how:

* Make beneficial cooking oil choices

* Use alternate preparation and cooking methods

* Search for and Banning some health busting ingredients

You won’t be disappointed at this fun and delicious excursion to healthy.

RSVP to wildforwildtree@gmail.com

Mandy R. Rhodes, CPT, DC is the founding owner of Active Balance and can be followed on her blog at activebalance.blogspot.com

Yvonne Hall, Southbay Wildtree Herbs representative, can be followed on her blog at wildforwildtreecooking.blogspot.com

Sunday, August 22, 2010

August Newsletter

Summer Days falling away
Summer is quickly passing!! I just confirmed my baby for his first day in preschool that begins in just a few weeks -- where does the time go??!!! And although this means I may have some more time a couple days a week -- it also means those evenings will be jam packed with prepping. After picking the kids up from preschool I'll still have to get dinner on the table, lunches packed for the next day and of course bedtime routines. Having that much on my plate will be new for me and I am so glad I've got some quick, healthy dinner favorites in my back pocket ... and in my freezer!
August brought a lot of "new" to my business:
New Blog
New Facebook Fanpage
New Business Email
New Wildtree Products
New Wildtree Computer System
And that of course also means lots of new
announcements below;)
So please read on and enjoy the last fleeting moments of
your summer!
__________________________________________
Recipe of the Month!
Not only was this a freezer meal workshop recipe but I also featured it at a Tasting party and a networking anniversary party and it was BY FAR the most requested
recipe of the month! Even in our house we've made this 3 times in the last few weeks; originally with wings, then with Chicken breasts and finally with boneless pork chops! Each time it was a hit! Hope you enjoy it with whatever
protein you choose.

Honey Zing Wings

1 lb. Chicken Wings/thighs/breasts
1/2 cup WT Honey Mustard Vinaigrette
2 TBSP WT Pacific Fusion

In container/freezer bag combine Chicken, Honey Mustard Vinaigrette and Pacific Fusion. Shake to coat evenly. Let marinate 30 minutes – 24 hours.

Oven/Crock Pot Instructions: Remove wings from bag/container saving juices. Place wings on broil pan and cook in 400-degree oven for 30 minutes or until lightly browned. Transfer hot wings to crackpot. Cover with remaining marinade/juices from bag/container. Cook on Med. Hi heat for 3 or 4 hours until chicken is tender and almost falling off the bone.

Grill Instructions: Heat Grill to Medium Hi and place wings on grill. Baste the chicken often with the marinade juices. Cook until done.

__________________________________________
Freezer Meal Workshop
Over the weekend, several families took advantage of "Going Vegetarian" the Wildtree way and each created 10 meals in a 2-hour workshop. These workshops are always fun and it felt so good knowing that these families would benefit from a healthy, home cooked meal that was super easy to make!
Next month's workshops are on Friday, September 24th @ 6 pm or
Saturday, September 25th @ 10 am. Just in time to fill your freezer with quick & easy meals to help ease the back to school transition. We'll be featuring a few vegetarian meals this month's menu and can always help you determine substitutions for your health restrictions.
Reserve your spot today by replying to this email!
Here are some of the recipes we will be making...
Thai Sesame Sun Butter Chicken & Noodles
Lime Dill Fish
Summery Pasta
Harvest Frittata
Pork Tenderloin with Asian Spiced Pears

__________________________________________
Wildtree's NEW Computer System
Wildtree is growing at a phenomenal rate - 200% each month for almost 3 years in a row! To keep up with the demand, they have implemented a new computer system with a LOT more capabilities. See below for changes to the Culinary Club Membership and Hosting a Tasting.
___________________________________________
Book Your September Tasting...
and receive a Skillet Meal of your choice.

In addition to Wildtree's generous Host benefits, I am gifting my September Hosts with a Skillet Meal to help ease the Back to School craziness. We have several different flavors and they are all one pot wonders! My month is filling up quickly so contact me now to book your Live or Virtual Tasting. Your guests will receive a Pumpkin Bread Mix with a $75 order!
Our new system can send Evites for you to invite your family & friends to a Live or Virtual Tasting as well as provide a link for them to order online and ensure you receive the full credit. When they order, they can choose to have the items sent to you (for the discounted party shipping price of $5.50) or directly to them at regular web rates.

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Culinary Club Changes
With Wildtree's new computer system come a few changes to the Culinary Club. You NO longer need to go to www.wildtreeclub.com, instead you can just go to my website, www.mywildtree.com/yvonneh/ and click LOGIN in the upper right hand corner. Then sign in as a Culinary Club Member with your password to receive your 20% discount. If you are not a Culinary Club Member and would like to become one, please let me know.
Order $60 through the Culinary Club between by August 30th and receive a Tia Rosa's Enchilada Sauce.
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August Specials
There are still a few days left. Take advantage of the
August customer specials.
Spend $50...receive our Adobo Seasoning.
Spend $75 to receive BOTH our Adobo and
Roasted Tomatillo Sauce

September Specials
Spend $75...receive our Pumpkin Bread Mix. (This is an all time favorite that is perfect for making mini muffins to send as a school snack!)
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Come join my Facebook Fan Page at
'Wild for Wildtree Cooking' and check out my blog for lots of easy recipes, tips and events!
Let me know if you have any questions or need any help!
My business is successful due to the wonderful recommendations my customers give to friends and family - so please feel free to share my info with anyone whom you think may benefit and enjoy! No matter where you live, I can help you with all your Wildtree needs.

Happy, healthy cooking!
Wildtree products contain NO additives, preservatives, food dyes, MSG, high fructose corn syrup, use minimal or no salt & sugar and are 100% PEANUT-FREE. Wildtree is committed to using ingredients with no GMOs and their Grapeseed Oils are expeller pressed.

Friday, August 20, 2010

SALAD FRENZY!!!!!

I'm prepping for this month's Freezer Meal Workshop and have found some great salads to accompany our veggie meals this month. Hope you enjoy them!

Asian Broccoli Slaw
Combine:
* 2 cups broccoli slaw
* 1/2 cup cashews
* 1/2 cup Wildtree Asian Ginger-Plum Dressing & Marinade
Let marinate in fridge for at least 30 minutes. Serve chilled.

Artichoke Salad
Combine:
1 medium tomato, diced
1/2 C green pepper,
1/4 C red onion
1 jar of marinated artichoke hearts
Let marinate for about 30 minutes. Serve cold.


Tabouleh Recipe from www.lebaneserecipes.com

* 3 cups of finely chopped flat leaf parsley

* 1/2 cup of finely chopped mint

* 4 or 5 finely chopped spring onions (with green)

* 4 tomatoes medium size chopped small

* 100g of fine burghul

* 1/2 cup lemon juice

* 4 tbs olive oil

* Salt and Pepper

For the ultimate Tabouleh dish, follow these simple instructions:

Soak the burghul in cold water for 1/2 an hour then drain. Mix all the ingredients together, taste and adjust seasoning if needed. Serve with lettuce leaves .

Wednesday, August 11, 2010

Gourmet Dinner on the table in 40 minutes!!!

Italian style chicken with garlic wilted baby spinach on a bed of Parmesan rice. Sounds pretty fancy and complicated right? Well good -- that is the intention!!!!

I had this meal on the table in 40 minutes -- and that included making another dinner for the kids AND checking my email! And it was Delicious too! Can’t beat that.

Recipe coming soon (and maybe a less fuzzy photo too)!

Friday, August 6, 2010


DON"T FORGET! Bring a piece of woman's Business Clothing or Accessory to donate and Come visit me and 19 other
vendor tables tonight at a Working Wardrobes (workingwardrobes.org) fundraising event @ Plaza El Segundo, 700-D Allied Way, El Segundo, 90245 from 6 - 9pm TONIGHT!!!

Sunday, August 1, 2010

10 Heart Heathly Meals ready for the dinner table in record time!


Whether you are 100% vegetarian or trying to find new Meatless Monday Meals ... This month's workshop will have your Taste Buds hopping and your feet chillaxin' by dinner time. We're going vegetarian!! (don't worry carnivores I have meat suggestions if you just CAN'T live without)

Join me for a Wildtree Freezer Meal Workshop to make 10 meals in about 2 hours and stock your freezer just in time for school! I provide all the spices, recipes and supplies and you bring the items from your grocery list (don't worry I'll send you a list of what to buy). We work together in a fun, party atmosphere to prep 10 meals that you'll take home and put in your freezer ready for cooking when you need them most. Yep, all that for just $35!

This month's meals include:
Falafel Burgers with Tzatziki Sauce
Veggie Lasagna
Kickin' Stir Fry Noodles
Broccoli & Tomato Alfredo
Crumbled Black Bean Enchiladas
Thai Curry Delight
Chipotle Lime Fried Rice
Cheesy Garlic Primavera

Just email me which session you'll be attending to reserve your spot!

Friday, August 20th @ 7pm
OR
Saturday, August 21st @ 10am

Both workshops will be held in Redondo Beach. Feel free to contact me with any questions!

Yvonne Hall
Wildtree Southbay
310-850-6443
wildforwildtree@gmail.com

Tuesday, July 27, 2010

Grilled Stuffed Peppers -- Wildtree Style;)

Shout out to Kristen Millhollan Goad who inspired me to "Wildtree" her Grilled Stuffed Pepper recipe tonight for my Beach City Breakfast Club Anniversary party & it as a BIG hit!!!
Easy recipe:
1/2 cup cream cheese
1/2 cup shredded cheese
2 tsp Wildtree Fajita seasoning
...Mix well & stuff into deseeded, halved jalapeno, banana or baby bell peppers (or similar). Drizzle with WT Hickory Grapeseed Oil and Grill to ooey gooey perfection!

Celebration of Women Charity Event




Bring a clothing donation
for some deserving women
and shop the vendors!
See you there;)
Celebration of Women
August 6th, 6-9pm
Plaza El Segundo @ The Edge
Ya Ya's Boutique
700-D Allied Way
El Segundo, Ca 90245

Join me on the Wild Ride!

I'm brewing with excitement about all the improvements coming our way and NEW PRODUCTS that are going make my life in the kitchen that much easier -- and let's face it ... I need all the help I can get!

I'm working on some enhanced online exposure and technology (thanks to my friend at www.kateernstphotography.com) and also a Veggie Freezer Meal Workshop for August!!!

Hope you jump on for this Wild Wildtree Ride with me. The more the merrier -- as my momma always told me;)