Wildtree Thank You & Gift

Hello Friends,

I want to extend a big “thank you” to all of you for your part in making my Wildtree business a huge success.

My first year of sharing with families how eating healthy can be delicious too has been exciting!

So with Christmas right around the corner I wanted to give you a gift in appreciation.

My gift to you is a 10% discount on your Wildtree order placed with me by midnight December 6, 2011.

(This is the deadline in order for you to be assured to receive your order before Christmas!)

Especially for my Culinary Club Members, who are fortunate to get a 20% discount every day, I am giving

a Wildtree Culinary Blend Zip Bag of your choice as your special thank you.

Happy Wildtree Dining with your family!

Merry Christmas and many blessings upon your new year!

~ LaDonna Loehrke

Merry Christmas from our family to yours!

To place an order, follow these steps…

1)  Grab your holiday gift list, a cup of coffee or tea and go to my website at www.WildtreeDining.com

Click on ‘SHOP’, then click ‘SHOP NOW’ next to the December Thank You event listed. Your order will be added to my site, but not processed until I apply your discount.

2) Choose from hundreds of delicious products to fill a stocking, make a basket, take to a hostess, send to a family or fill your own pantry.

3) Don’t forget – if you spend $50, you are eligible for a Half Price Holiday Bundle – shown here and here.

Thank you again for the opportunity to share Wildtree with you this past year!

It is that time of year, when seeing the abundance of zucchini from our garden, that my family requests I make Chocolate Zucchini Cake for them.

Now with the changes I have made in my diet over the past year I knew that the recipe, a friend shared with me many years ago, was going to require some revising before I could enjoy a piece, also.

I looked over the recipe to decide what needed to be reduced or replaced and set out to make a cake that both my family and I could enjoy and that I would feel better about serving. To some it may not seem healthier, but if I made all the changes that I wanted to they would probably not eat it, so I have learned to make baby steps in the right direction to retrain their taste buds.

In this recipe I lowered the sugar, replaced the butter, buttermilk  and chocolate to make it dairy-free & soy-free, replaced 1/2 the oil with applesauce and  replaced 1/2 the white flour with whole wheat pastry flour. I hope you enjoy!

Chocolate Zucchini Cake (dairy & soy free)

A recipe, from a friend, that I revised

Serves: 12

7/8 cup organic brown sugar, packed

1/4 cup organic cane juice crystals

3 Tablespoons Wildtree Natural Butter Flavor Grapeseed Oil

1/4 cup Wildtree Natural Grapeseed Oil

1/2 cup unsweetened applesauce ( I made homemade)

3 farm fresh eggs

1 teaspoon vanilla

1 teaspoon lemon juice mixed with So Delicious Dairy-free Coconut Milk Beverage to equal 1/2 cup (*used in place of buttermilk)

1 1/4 cups organic whole wheat pastry flour

1 1/4 cups organic unbleached white flour

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon sea salt

2 teaspoons baking soda

5 Tablespoons organic baking cocoa

2 cups grated fresh zucchini, not drained

2  1.4 ounce Enjoy life Boom Choco Boom Dark Chocolate Bars (they are dairy-free & soy-free), broken into small pieces

Preheat oven to  325 degrees and oil and flour a 9 x 13″ baking pan.

In a bowl, combine flours, spices, salt, baking soda and cocoa; set aside.

In a large mixing bowl, combine sugars and oils together. Add eggs, vanilla, *buttermilk, and applesauce. Mix well.

Combine dry ingredients with the liquids; mix well.  Stir in zucchini and pour into prepared baking pan.

Sprinkle the broken pieces of chocolate bar on top of batter.

Bake for 35- 45 minutes, until a toothpick inserted into the center comes out clean.

Cool and serve.

Fun! I just found out that another recipe I submitted is listed on our company website. I love creating in the kitchen!

If you like bbq with a little kick and are looking for quick, easy and delicious; I think you will enjoy these Smoky Cajun BBQ Meatballs!

Smoky Cajun BBQ Meatballs

(Created by LaDonna Loehrke in 2011)

Serves: 4

1 pound lean ground beef

1 egg

2 1/2 tablespoons quick oats

1/2 teaspoon Wildtree Cajun Seasoning

3/4 teaspoon Wildtree Rancher Steak Rub

1/2 – 3/4 cup Wildtree Leslie’s Smoky Burger & Rib Sauce

1 tablespoon Wildtree Natural Grapeseed Oil

Mix together the first five ingredients in a medium mixing bowl, and form mixture into meatballs. Cook in a large heavy skillet for 10 minutes on medium heat, turning to evenly brown them. Pour Leslie’s Burger & Rib Sauce over meatballs; turn heat to low to simmer for an additional 15 minutes or until cooked through to 165 degrees F.

Serve with garlic mashed potatoes and a vegetable or salad of  your choice.

If you are like me, sometimes you crave pizza with a twist of spicy. And sometimes you only have a few minutes to put supper on the table or to prepare a snack for your children with their busy schedules. Last night I put together this Quick Mexican Pizza recipe and it is definitely quick, easy and delicious for  just those times. Hope you enjoy!

Quick Mexican Pizzas

(created by LaDonna Loehrke on August 10^, 2011)

Serves:  2 as a meal or 4 as a snack (this recipe can easily be doubled)

8 ozs. lean ground beef, turkey or venison

1 – 1 1/2 teaspoons Willdtree Fajita Seasoning Blend

1/8 – 1/4 teaspoon Wildtree Cajun Seasoning

1/4 teaspoon Wildtree Rancher’s Steak Rub

4 Tablespoons  Wildtree Tia Rosa’s Red Enchilada Sauce, divided

2  8″ Multi-grain tortillas

1/2 cup Pepper Jack Cheese, grated (optional)

Mushrooms, onions, red & green peppers, chopped (optional)

Preheat oven to 325 degrees.

In pan, brown meat of your choice until completely cooked through. Add Wildtree seasonings and steak rub, stir thoroughly.

Place tortillas on baking sheet and spread 2 Tablespoons of Wildtree’s Enchilada Sauce on each.

Top with 4 ozs of  meat followed by 1/4 cup grated cheese and your choice of veggies.

Bake for 8-10 minutes, until cheese is melted and tortillas are slightly crisp.

]]> http://ladonnaloehrke.com/quick-mexican-pizzas/feed 0 http://ladonnaloehrke.com/dairy-free-rhubarb-custard http://ladonnaloehrke.com/dairy-free-rhubarb-custard#comments Sat, 25 Jun 2011 17:02:58 +0000 LaDonna Loehrke http://ladonnaloehrke.com/?p=736

As I sit here enjoying the aroma of the Rhubarb Custard I just took out of the oven; I am reminded of visits to my grandparent’s house when I was younger.

Food was always a big part of those times as I learned how to make many of the recipes my grandmother shared with us,  and of course we always indulged in their sweet or savory flavors.

Now as I work to eat better I have found that many recipes in my collection need to be revised or forgotten all together to help me on this lifetime journey of becoming a healthier me.

And so the recipe I am sharing today is one of those that I have revamped and I have to say it still brings back memories of my sweet grandmother! And I think she would enjoy it, too!

The original recipe was for a Rhubarb Custard Pie, but I have found that the filling was always our favorite part and so I have begun making it without a crust and not missing it one bit. I, also, have replaced the evaporated milk with a delicious dairy-free creamer that I love and have cut out half the sugar to let the tartness of the rhubarb really shine.

I hope you enjoy!

Dairy-free Rhubarb Custard

A recipe from my grandmother that I revised.

Serves: 6

2 organic eggs, lightly beaten

6 ounces So Delicious Dairy-free Original Coconut Milk Creamer

2 Tablespoons organic quick Tapioca, dry

1/2 cup evaporated cane juice crystals

2 1/2 cups rhubarb, chopped or diced

Mix the first four ingredients together by hand (no electric mixer needed) and let set for 5 minutes.

Pour into a *greased 9 inch glass pie plate.

Bake 30 – 35 minutes at 325 degrees. You want the center to be set, but not overdone.

Cool on counter for 20 minutes and then refrigerate until chilled through.

Delicious!

* I use Spectrum Organic All Vegetable Non-hydrogenated Shortening or Wildtree Natural Grapeseed Oil (in a mister pump) to keep the custard from sticking to the pie plate.

There is something about summer and all the fresh fruits that are more readily available that put me in the mood for creating new salads. Today’s salad shouted “Summer” to me…and was so quick and easy to put together!

Hope you enjoy!

Wildberry Mango Peach Salad

Created by LaDonna Loehrke

Serves: 2 as a side salad or 1 as a meal

1 1/2 – 2 cups mixed greens (I used Romaine & Baby Spinach today)

1 small peach, cut up

1/2 cup mango, cut up

1/8 cup craisins or 1/4 cup fresh raspberries

2 Tablespoons freshly roasted pecans

1 1/2 – 2 Tablespoons Wildtree Wildberry Dressing, drizzled over the top

* You could subtract the pecans and add some Feta Cheese or Grilled Chicken, if you like.

]]> http://ladonnaloehrke.com/wildberry-mango-peach-salad/feed 0 http://ladonnaloehrke.com/fruit-tacos http://ladonnaloehrke.com/fruit-tacos#comments Tue, 14 Jun 2011 00:55:29 +0000 LaDonna Loehrke http://ladonnaloehrke.com/?p=714

Let your children pick the fruit combinations throughout the summer for extra fun snack possibilities!

Fruit Tacos

A Wildtree recipe

Serves: 10

1 pint strawberries, chopped

2 small bananas, sliced

2 peaches, chopped

1 cup seedless red grapes, halved

3 tablespoons Wildtree Blueberry Pancake Syrup

10 taco shells*

½ cup non-fat vanilla yogurt

1 cup shredded coconut

½ cup sliced almonds and pecans (optional)

In a medium bowl, combine fruit with Blueberry Pancake Syrup.

Fill taco shells evenly with fruit mixture and top with yogurt.

Sprinkle with shredded coconut and nuts, if using.

*My idea – Bake whole grain tortillas for an additional healthy option.

Body shape guidelines help you find the right styles to support you in not only feeling good, but looking great in your clothes.

Carol Tuttle has created body shape guidelines that support her Dressing Your Truth system.

Today they share some tips on what jean styles work best for different body shapes.

When we don’t feel good in our clothes we tend to think we are too fat and we put down our body. Wearing the right styles for your body will help you feel good, which will naturally make you feel more fit. When you feel more fit you are motivated to stay fit. Learning to Dress Your Truth is a powerful system to help you feel the best you have ever felt in your clothes.

Dressing Your Truth® identifies four main Types of women based on their physical features, body language, personality, & behavior tendencies.

I would love for you to experience the benefits I have!

To learn more…http://LaDonnaLoehrke.dressingyourtruth.com/ or here… http://LaDonnaLoehrke.myenergyprofile.com/

Keep discovering!

LaDonna

If you are looking for new ways to make more meatless meals for you and your family, quinoa would be a great seed to add to your pantry. Quinoa has a good amount of protein and iron per serving and its mild taste lends itself well to many flavor combinations; making it extremely versatile.

This recipe has been enjoyed at our table many of times and is simple and quick, too.

Hope you enjoy!

Herbed Quinoa with Pine Nuts

This is not an original recipe by me, but a much revised one.

Serves: 4-6

1 1/2 Tablespoons Wildtree Natural Butter Flavor Grapeseed Oil

1/2 cup onion, minced

¾  cup carrot, minced

1/3 cup pine nuts (substitute toasted, chopped walnuts or pecans for a another taste experience)

1/4 tsp. dried marjoram

1/4 tsp. dried thyme

1/8 tsp. dried rosemary (I break it up before adding)

1 cup quinoa, cooked in chicken broth* (soaked first…the reason why and directions are here)

1 tsp. dried parsley (or 2 Tablespoons fresh)

Soak and rinse quinoa before cooking. Heat water til boiling; reduce heat to a low simmer and add quinoa. Cover. Stir every few minutes until the water is absorbed. When cooked, fluff with a fork, cover and set aside. (*TIP- I cook 1 cup quinoa in 1 1/4  cups water to make a little over 3 cups of quinoa.)

In large skillet, heat the oil over medium-high heat; add onion, carrots, pinenuts, marjoram, thyme, & rosemary and cook until vegetables are tender-crisp, 6-8 minutes.

Stir in cooked quinoa and parsley; heat thoroughly. Serve.

*Wildtree has a low sodium  CHICKEN BOUILLON SOUP BASE.

]]> http://ladonnaloehrke.com/herbed-quinoa-with-pine-nuts/feed 0 http://ladonnaloehrke.com/green-fruity-salad http://ladonnaloehrke.com/green-fruity-salad#comments Mon, 04 Apr 2011 17:44:53 +0000 LaDonna Loehrke http://ladonnaloehrke.com/?p=655

Spring is a great time to try a new salad, as a side dish or a main course!

Every time I take the Green & Fruity Salad to a gathering it gets rave reviews from everyone.

Hope you enjoy!

Green & Fruity Salad

This is not an original recipe by me, but a much revised one.

Serves: 16 (depending on size of servings)

1/3 cup Wildtree Natural Grapeseed Oil

1/3 cup lemon juice

2 Tablespoons raw cane juice crystals

2 teaspoons green onions, chopped

1/3 teaspoon sea salt

1 teaspoon poppy seeds

5 cups Spring Mix greens

5 cups Romaine lettuce, torn into pieces

1 medium red apple, chopped

1 medium pear, chopped

1 cup pecans, toasted & chopped (I soak them for 6 hours & then drain first before toasting.)

1/4 cup dried cranberries*

In a jar with a tight-fitting lid, combine the oil, lemon juice, sugar, onions, salt and poppy seeds; shake well.

In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Serve immediately.

*I think the Blueberry or Cherry flavored Craisins would be a great alternative to try, also!