Mornings can be a bit rushed. I like to prep my smoothies for the week. This gives me more time to write my morning pages.

Add Fresh Spinach and Organic Celery into 7 individual BPA free Ziploc Bags

Pick 2 and add in:

Organic Apples




Grab a bag out of your

Some mornings I add my Plexus 96 Protein Powder.

Great for early shopping mornings for the holiday season!

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The Wildtree recipe for a cajun frittata is perfect for brunch or if you enjoy breakfast for dinner. This is one-skillet meal is easy to prep and even easier to cook. If you have any questions about the health benefits of grapeseed oil or questions on where to find it, send me an email at

Cajun Frittata

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
  • 1 orange bell pepper, sliced
  • 2 celery stalks, diced
  • 1 large tomato, diced
  • 6 ounces chicken Andouille sausage
  • 1 tablespoon Wildtree Cajun Seasoning
  • 2 scallions, sliced
  • 8 eggs


Preheat oven to 350°F.

Heat Roasted Garlic Grapeseed Oil in a 10-inch nonstick skillet over medium high heat.

Add the bell pepper, celery, tomatoes, chicken Andouille sausage, and Cajun Seasoning and cook until vegetables are tender, about 7-10 minutes.

Sprinkle scallions over the top of the ingredients in the skillet.

Whisk together all of the eggs and pour into the skillet.

Transfer skillet to oven and bake for 15-20 minutes or until eggs are set.

Photo and recipe courtesy of Wildtree



This Plexus shake recipe is a tasty meal replacement or snack.

Vanilla Shake
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  • 8 oz Water
  • 1 pack Vanilla Plexus 96
  • 1 T Raw Almond Butter
  • 1 c Frozen Blueberries
  • 1 t Organic Coconut Oil (optional)


Mix in a blender until smooth.


Hosting breakfast or brunch at your house? Herbs De Provence Quiche is a crowd pleaser and family favorite.

Herbs De Provence Quiche
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  • 2 tablespoons Wildtree Natural Grapeseed Oil, divided
  • ½ pound frozen, shredded potatoes
  • ¼ pound asparagus, chopped
  • 4 ounces mushrooms, sliced
  • ½ yellow onion, thinly sliced
  • 5 large eggs
  • ¼ cup low fat milk
  • 1½ tablespoons Wildtree Herbes De Provence Blend
  • 1 teaspoon Wildtree Gourmet Sea Salt: BBQ
  • ¼ cup shredded cheddar
  • 2 tablespoons chopped chives for garnish


Preheat oven to 375°F. Heat 1 tablespoon Natural Grapeseed Oil in 10-inch nonstick skillet over medium heat.

Add frozen potatoes, and cook until potatoes have thawed and softened.

Press potatoes into the bottom and sides of a lightly greased pie dish to form a crust for the quiche.

Using the same pan, heat the remaining 1 tablespoon Natural Grapeseed Oil over medium heat. Add the asparagus, mushrooms, and onions and sauté for about 5 minutes until vegetables have softened.

In a large bowl, whisk together the eggs and the milk.

Fold in the asparagus, mushroom, and onion mixture, Herbes De Provence Blend, and Gourmet Sea Salt: BBQ.

Pour the egg mixture over the potatoes in the pie dish. Bake in the oven for 20 minutes until eggs have fully cooked.

Remove quiche from the oven, and sprinkle cheese on top. Return to the oven and broil on high until cheese is melted and slightly browned. Remove from the oven and garnish with chives.

Recipe and photo courtesy of Wildtree


Beet Citrus Berry Smoothie

5 minPrep Time

5 minTotal Time

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  • 1 cup frozen strawberries
  • 1/2 cup frozen raspberries
  • 1 cup milk
  • 2 teaspoons chia seeds
  • 1/2 cup vanilla Greek yogurt
  • 1/4 cup Wildtree Beet Citrus Dressing & Marinade
  • 2 dates, pitted


Add all ingredients to a blender and blend until smooth. Serve chilled.


Recipe and photo are courtesy of Wildtree.