Kale Salad with Apples and Blackberries

Meet my new favorite salad. I only recently ventured into the land of kale salad. Until then, I’ve seen it stacked up on salad bars, looking dry and unappetizing. And while I wasn’t afraid of kale, I just never really went out of my way to order it or make it myself. I’d heard of “massaging your kale,” but it sounded like something that I should do after my yoga class before meditating (I don’t do either).

In short, I didn’t realize how easy it was until my sister-in-law Krista showed me a few weeks ago. I had to tweak the recipe she showed me, of course.  Oh, one thing to note: don’t mess with the dressing. The end product is a fine balance of sweet and tart, and that makes the final salad just perfect.

Kale Salad with Apples and Blackberries

  • Servings: 4
  • Time: 20 mins
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  • 1 bunch green kale, stemmed removed and sliced into thin strips
  • 1 teaspoon salt
  • 1/2 cup shredded carrot (about 1 medium)
  • 1/2 cup chopped flat leaf parsley (don’t use the curly kind)
  • 1 Gala or Fuji apple, chopped into bite-sized pieces
  • 1/2 cup pomegranate arils (Trader Joe’s sells them in a small package in the produce section)
  • 1/2 red onion, chopped into bited-sized pieces
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Juice from 1/2 lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pint blackberries


Grab a large bowl, knife, cutting board, and your salad spinner. Remove the stems from the kale, roll each leaf, and chop. Massage the kale with salt until it lets out liquid, about one minute. Rinse and dry in the salad spinner. Rinse the bowl and place kale back in it. (You can also watch the attached video to see how to chop and massage the kale.)  Continue to assemble the salad by adding carrot, parsley, apple, pomegranate, and onion. Add the olive oil, cider vinegar, lemon juice, and salt and pepper. Stir and taste, then adjust seasonings to your liking. This salad will store nicely for 1-2 days in the fridge. Add blackberries right before serving.




Cashew milk creamer

It’s been way too long since I’ve written a real blog post. Sure, I’ve been busy scouting out recipes and sharing things in the Facebook group.  But that’s not the same as sitting with an idea and crafting a concrete recipe based on research. That changes today.

I recently discovered cashew milk. I was visiting good friends in San Antonio, Texas. They live 2 blocks away from Central Market, so of course I walked over and wandered through the aisles. I was toying with giving up dairy (for various reasons that I’ll discuss in a different post) and I stumbled across cashew milk with very few ingredients. The verdict? It’s expensive, but OH so worth it. Since then, I’ve been thinking about making it from scratch, but I didn’t realize how easy it is until I googled a few recipes.

So here it is. Rather than developing a recipe for cashew milk, I wanted to make cashew creamer. I am desperate for a non-dairy “something” with the consistency of half and half. I crave something with the ability to turn coffee that beautiful creamy color that makes it worth drinking. (As an aside, I don’t like black coffee. At all. Never will. Just don’t even suggest it.) This is a game changer. I already have plans to make my next batch in the next few days.

Cashew milk creamer

  • Servings: 12
  • Time: 10 mins
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  • 1 cup whole organic unsalted raw cashews
  • 2 cups water (for soaking)
  • 2 cups water (for blending)
  • 1/2 teaspoon sea salt (optional)
  • 1 teaspoon vanilla (optional)
  • 1 mason jar for storage


Grab a medium bowl and dry measuring cup. Measure 1 cup cashews and 2 cups water, and cover with plastic wrap. Allows the cashews to soak overnight in the fridge. The next morning, drain the cashews and put in a blender (I love my Nutribullet for things like this), adding salt and/or vanilla if you are using. Blend until creamy and there are no longer chunks. This took about 30 seconds in the Nutribullet, but might take a few minutes if you are using a regular blender.

Pour into a mason jar knife and store in the fridge. I’m sure this will last up to about 5 days in the fridge, but I doubt ours will last that long.


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Chicken Sabana 

When you don’t eat wheat or eggs and travel for a week for work, you end up eating A LOT of salads. I normally peruse the rest of the menu for amusement, but rarely expect to find anything interesting, unless of course I’m at a steakhouse.  This was SO not the case on my trip last week to Las Vegas. I visited Cabo Wabo Cantina and was about to order my standard salad with chicken when another dish caught my eye.

It was called Chicken Sabana and looked interesting: grilled chicken breast pounded paper thin, beans, melted cheese, chorizo, chimichurri, caramelized onions, and pico de gallo. I ordered it with only one tweak, substituting mexican squash instead of the refried beans. What came out was nothing short of amazing. The chicken was so thin that, at first, I thought they had made a mistake and brought me a pizza…  I carefully poked at the plate and realized that this really was chicken, pounded quite thin and very crispy.

The original restaurant dish:


My version under the broiler:

My version plated: (next time I’ll serve with chimichurri)

Next time I plan to pound the chicken even thinner before cooking and will work on a way to get the finished dish to be more crispy.

Chicken Sabana

  • Servings: 1
  • Difficulty: easy
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  • 1 boneless skinless chicken breast, pounded as thin as possible and seasoned with salt and pepper
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 1/2 teaspoon Wildtree Garlic Galore Seasoning (or use crushed garlic and some salt/pepper to taste)
  • 1/2 teaspoon Wildtree Chipotle Lime Rub
  • Chopped zucchini, red bell pepper
  • A few handfuls of shredded Mexican cheese
  • Optional: Chimichurri sauce, salsa, sour cream, and guacamole


Turn on your oven broiler. Grab a frying pan large enough to hold the pounded chicken breast. Make sure that your frying pan is ok to go under the broiler in the oven. Turn the stovetop to medium heat and allow the pan to preheat. Add the grapeseed oil and chicken to the pan. Sprinkle the chicken with the garlic galore and the chipotle lime rub. Cook until the chicken is nice and brown on one side, about 3 minutes. Flip the chicken and continue to cook for another 2-3 minutes.

Once the chicken is mostly cooked, top with the zucchini, bell pepper, and shredded cheese and place the pan under the broiler. Allow the chicken to broil for about 2-4 minutes until the cheese is melted and just starts to brown. Remove the pan, plate the chicken, and top with chimichurri, salsa, and other toppings.

Greek Chicken Kabobs

I know it’s been a while since I posted a recipe.  What can I say? Life got in the way…  Well, I’m making a commitment to cook more, develop recipes, and I even got the blogworthy dinner plate out again.  So watch out!  It’s grilled season here in Colorado so get prepared for some easy, delicious recipes.  I even got new skewers…

I recently started using rosemary oil for the arthritis in my right thumb. Strangely enough, I’ve been craving Greek chicken kabobs ever since. I looked up a few recipes, then realized that I have Wildtree Opa! blend and that’s about all you need to make something Greek and delicious. So here goes.

Greek Chicken Kabobs

  • Servings: 3-4
  • Difficulty: easy
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  • 1 lbs boneless skinless chicken breast cut into 1.5″ chunks
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Wildtree Opa! Greek Seasoning
  • 1 teaspoon Wildtree Garlic Galore Seasoning (or use crushed garlic and some salt/pepper to taste)
  • 1/2 teaspoon Wildtree Mediterranean Dry Rub


Grab a gallon Ziploc bag. Mix all the seasonings in the bag and place the chicken pieces in the bag. Marinade for a few hours or mix and then freeze until you are ready to cook.

When you are ready, preheat a barbecue grill to medium-high. Thread the chicken pieces onto skewers and put them on the grill. I used four skewers for one pound of chicken. Grill on the first side for approximately five minutes, then flip and cook an additional 5 minutes.


You want the chicken to register approximately 165F on a meat thermometer, which will take about 12-18 minutes, depending on the heat of your grill. Serve with steamed vegetables, rice, and tzatziki sauce.  I make a Wildtree tzatziki sauce by mixing Fage 2% plain greek yogurt with a little bit of Wildtree Opa! Seasoning and some lemon juice. Delicious!



Teriyaki Flank Steak

This is one our favorite recipes. Make sure that you ask your butcher to “run the steak through the tenderizer once”…  There really is no substitute for this. And don’t feel bad asking the butcher to do something for you. Normally he/she really wants to help!

Teriyaki Flank Steak

  • Servings: 3-4
  • Difficulty: easy
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  • 2 lbs tenderized flank steak
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • ¼ cup Wildtree Teriyaki Sauce or other teriyaki sauce
  • ¼ cup orange juice
  • 1 tablespoon lime juice
  • 1-2 teaspoons Dijon mustard, depending how much you like mustard.


Grab a gallon Ziploc bag. Mix all the seasonings in the bag and place the flank steak in the bag. This is best done the day before you want to cook it, but give it at least one hour in the marinade if you are pressed for time.

When you are ready, preheat a barbecue grill to medium-high. Once the grill is hot, take the flank steak out of the bag and put it on the grill. Grill on the first side for approximately three minutes, then flip and cook an additional 3 to 4 minutes. You want the steak to register approximately 145F on a meat thermometer.



Teriyaki Garlic Chicken Wings

I’ve been secretly on a chicken wing kick.  There is a local restaurant here that does an amazing dry rub on its chicken wings. I wanted to create a teriyaki chicken wing recipe to celebrate the launch of Wildtree’s Teriyaki Sauce.  So here goes!

Teriyaki Garlic Chicken Wings

  • Servings: 20 wings
  • Time: 50 mins
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Ingredients for the wings:

  • 20 chicken wing drumettes. This is a little over 3lbs. Look for these at your grocery store. It’s where the butcher has already separated the wing into the two parts and discarded the weird pointy wing tip
  • 2 tablespoons Wildtree Garlic Galore
  • 1 tablespoon Wildtree Garlic Grapeseed Oil or regular grapeseed oil

Ingredients for the glaze:

  • 1/3 cup Wildtree Teriyaki Sauce (or other teriyaki sauce)
  • 2 tablespoons Tamari sauce (or use soy sauce if you don’t care if it’s gluten free)
  • 1 teaspoon chopped garlic
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ginger


In a large ziploc bag, combine the oil, seasonings, and chicken. Allow to marinate for a few hours or up to a day in the refrigerator. You can also freeze this if you’d like.

Preheat the oven to 425F. Remove the chicken from the bag and spread out the individual pieces on a sheet pan. Cook on one side for 10 minutes. Make the glaze while the chicken is cooking. Mix all ingredients in a small saucepan and cook on medium until it thickens slightly, about 10-15 minutes. Turn the stove to low to keep the glaze warm. After the first 10 minutes in the oven, turn the chicken pieces and cook for another 10 minutes. Continue to flip/cook until the meat registers 165F, between 30-35 minutes total cooking time.


When the meat registers 165F, immediately turn off the oven and remove the chicken.

Place the chicken wings in a large bowl and coat with the glaze.


Serve while hot.


Lemon Garlic Grilled Chicken

It’s finally grilling season in Colorado. Can’t believe we had highs in the 80s today when last week we had snow where we were camping. I adapted this from an Ina Garten recipe. It’s really quite lovely. Very lemony. Delicious. Can’t wait for leftovers tomorrow. 

Lemon Garlic Grilled Chicken

  • Servings: 3
  • Time: 20 mins
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  • 1.25 pounds boneless skinless chicken breast (3 chicken breasts)
  • 2 teaspoons Wildtree Lemon Rosemary seasoning
  • 1 teaspoon Wildtree Garlic Galore
  • 1 tablespoon Wildtree Garlic Grapeseed Oil or regular grapeseed oil
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon rind 


In a large ziploc bag, combine the oil, seasonings, and chicken. Allow to marinate for a few hours or up to a day in the refrigerator. You can also freeze this if you’d like. 

Preheat the grill to medium high. Place the chicken on the grill, and cook on the first side for about 8 minutes. Turn once and cook for another 6-8 minutes. Continue to cook until the meat registers 165F. It will take about 16-20 minutes total, depending on your grill. When the meat registers 165F, immediately turn off the grill and remove the chicken. This would be great with grilled vegetables such as bell peppers, zucchini, or grilled romaine lettuce.


Paleo-ish Beef Tacos

I try to avoid grains as much as possible. When it comes to sandwiches and other things that require tortillas, sometimes I feel really deprived. There’s only so much salad you can eat, after all.  I decided to whip up a batch of Paleo-ish tacos today. Since I can eat dairy, I put a tiny dab of sour cream and a minimal sprinkle of cheese on top. If you want to make guacamole out of the avocado, go right ahead. I like to eat guacamole on cucumber slices. I also use these cucumber “chips” for salsa. For guacamole, I use 1 avocado, 1 teaspoon Wildtree Guacamole mix, and 1 teaspoon lime juice.


Paleo-ish Beef Tacos

  • Servings: 6
  • Time: 30mins
  • Difficulty: easy
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  • 1 lb organic ground beef.
  • 2 teaspoons Wildtree Fajita Seasoning.  If you don’t have this on hand, use a good fajita seasoning.  I like Wildtree b/c it doesn’t have any strange fillers, wheat, or corn flour. You can also use Penzey’s.
  • 1/2 teaspoon salt
  • 1 organic romaine lettuce heart
  • Garnishes such as avocado, cherry tomatoes, and cucumber.


Preheat a large frying pan on medium.  Cook the ground beef until brown and then stir in fajita seasoning and salt. I don’t add any liquid to the mixture. Set aside on the stove, covered.

Cut the romaine lettuce in half cross-ways and separate the leaves to make the “taco shells”.  Do any chopping of your garnishes.  Assemble tacos and enjoy!



This is a Paleo-friendly and Ideal Protein Phase 1-friendly recipe if you leave off the sour cream and cheese.

Mediterranean Chicken “Pasta”

Here’s another recipe that I developed to serve with rutabaga pasta. I decided to include the instructions for making it again. The rutabaga is quickly becoming my favorite vegetable… And while this does require a special piece of equipment, it’s totally worth it if you ask me.

So, what’s the difference between a rutabaga and a turnip?  I’ll save myself the trouble and just link to this article. If you’re too lazy to go read that link, turnips are more white and rutabagas are more yellow.

  • Servings: 2-4
  • Difficulty: easy
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  • 1 lb boneless skinless chicken breast, cut into cubes
  • 1 teaspoon Wildtree Mediterranean Dry Rub
  • 1 teaspoon Wildtree Garlic Galore or use powdered garlic and 1/2 teaspoon salt
  • 1 tsp chopped garlic
  • 1 tablespoon grapeseed oil
  • 6 sundried tomato halves, chopped into thin strips
  • 4 baby artichoke hearts (bought mine at Costco), quartered and chopped
  • 2 tablespoons butter
  • 1/2 cup heavy whipping cream
  • Basil leaves for garnish
  • 1 large rutabaga
  • Pinch of salt


Mix the chicken and spices in a bowl and allow to sit in the fridge for a few hours. You can also freeze the meal at this stage.

Prepare the rutabaga pasta.

Peel the rutabaga and use a Paderno spiralizer to make rutabaga “pasta” (see photos).


Once the rutabaga is fully spiralized, use kitchen shears or a knife to cut the strands into lengths of about 12″. Heat water in a pasta pot to a boil and add a pinch of salt.

Prepare the chicken.

Heat the oil in a large saucepan. Brown the chicken. Add the sundried tomatoes and artichoke hearts to the chicken and allow them to heat through. Add the butter and stir until melted. Now add the cream, scraping the bottom of the pan to dislodge all the yummy brown bits. Lower the heat, cover, and let the sauce simmer until the pasta is ready.

Dump the spiralized rutabaga into the boiling water. I cooked it for about 6-8 minutes (but I’m at 5400ft above sea level). Pluck a piece out from time to time and pull it off the stove when it reaches al dente (a little bit of bite) texture. Drain and serve as you would pasta. Garnish with basil or parsley.


Teriyaki Chicken Lettuce Wraps

I think I’m on an official lettuce wrap kick. I decided to develop this recipe to enjoy PF Changs-type lettuce wraps. Did I mention that between gluten free and no egg, that’s about the only dish at PF Changs that I can eat? Almost everything on the menu, even the GF menu, is marinated in something that contains egg.  Sigh… I like these almost as much as the PF Changs variety, and probably more so if I skipped the crispy rice noodles at the restaurant. 🙂

Teriyaki Chicken Lettuce Wraps

  • Servings: 4-6
  • Time: 20mins
  • Difficulty: easy
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  • 1/4 cup gluten free Teriyaki sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon chopped garlic
  • 1 teaspoon Wildtree Garlic Galore, or use 1/2 teaspoon pepper and 1/2 teaspoon powdered garlic
  • 1/2 teaspoon salt
  • 1 tablespoon Wildtree Garlic Grapeseed oil or grapeseed oil (for the pan)
  • 1.5 lb ground chicken breast
  • 4 oz white mushroom, diced (1/2 package)
  • 1/2 can water chestnuts, diced
  • 1 butter lettuce, washed and leaves separated.
  • Optional additional toppings include: chopped bell peppers, green onions, additional teriyaki sauce for dipping.

Mix the Teriyaki sauce through salt in a small bowl and set aside. Preheat a large frying pan on medium. Cook the ground chicken with the grapeseed oil until no longer pink. While the chicken is browning, prep any optional toppings that you plan to serve with the lettuce wraps. Once the chicken is no longer pink, stir in the mushrooms and water chestnuts and allow to heat through. Stir in the sauce from the small bowl and heat through. I served this with additional teriyaki sauce and sliced green onions on top.