I love this cold Wildtree soup on a hot summer day! This soup is not only delicious but you get the added health benefits that come from avocados. Avocados are nutrient rich with over 20 vitamins and minerals.

Yields 5

Avocado Crab Soup

10 minPrep Time

10 minTotal Time

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  • 8 ounces crab meat
  • 2 celery ribs, sliced
  • 1 tablespoon Wildtree Coconut Citrus Blend
  • 2 avocados
  • 2 cups low sodium vegetable broth


In a mixing bowl combine the crab, celery, and Coconut Citrus Blend; set aside.

In a blender or food processor, blend the avocado with vegetable broth until smooth.

Divide the avocado soup among 5 bowls and top with crab salad.

Photo and recipe courtesy of Wildtree

Recipe Type: Soup and Seafood

I love this recipe because you can cook it indoors or outdoors. It’s even better than a one skillet meal, it’s a foil packet meal! All you have to do is cut, throw together, seal it up, cook it and eat it. The only clean up you have is your plates, unless you eat out of the foil packet.

Grilled Mediterranean Fish Packets
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  • 1 tablespoon Wildtree Natural Grapeseed Oil, divided
  • 1 zucchini, sliced
  • 1/2 cup cherry tomatoes
  • 2 teaspoons Wildtree Mediterranean Dry Rub
  • 1 (8 ounce) cod loin
  • 1 lemon, halved


Preheat grill to high heat.

Tear a 12-inch square of foil and crease to make two halves.

Coat 1/2 of the tinfoil square using 1 teaspoon Natural Grapseed Oil and layer the sliced zucchini in a shingle pattern.

Surround the zucchini with cherry tomatoes and drizzle 1 teaspoon Natural Grapeseed Oil over the vegetables.

Season with 1 teaspoon Mediterranean Dry Rub.

Place cod loin on top of the zucchini, drizzle with the remaining teaspoon Natural Grapeseed Oil, and season with the remaining 1 teaspoon Mediterranean Dry Rub.

Fold the other half of foil over the fish and crimp the edges together.

Place foil packet on the grill and cook for 20 minutes.

Grill lemon halves for 2-3 minutes.

Remove the packet and lemons from the grill and rest 5 minutes.

Cut the foil packet open and serve cod and vegetables with a squeeze of grilled lemon.

Recipe and picture courtesy of Wildtree


You don’t want to eat oodles of noodles? Then go with the zoodles! In this Wildtree shrimp scampi recipe, we cut up the zucchini and use it as a pasta replacement. Zoodles makes the meal a little lighter and a lot tastier. A few more advantages is the shrimp scampi is a one-skillet meal that is under 450 calories per serving.

Shrimp Scampi Zoodles
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  • 2 tablespoons Wildtree Natural Grapeseed Oil, divided
  • 2 teaspoons Wildtree Scampi Blend, divided
  • 1 pound shrimp, peeled and deveined
  • 2 medium zucchini, spiralized
  • 2 tablespoons chopped parsley
  • 1 tablespoon grated Parmesan


Mix 1 tablespoon Natural Grapeseed Oil and 1 teaspoon Scampi Blend in a nonstick skillet.

Add shrimp and toss in mixture. Heat skillet over medium heat.

Cook for about 3 minutes on each side or until pink and cooked through: 140°F.

Transfer shrimp to a plate.

Add remaining 1 tablespoon Natural Grapeseed Oil and 1 teaspoon Scampi Blend to the now empty skillet.

Add the zucchini and toss in the mixture. Sauté for 2 minutes.

Add the shrimp back to pan and cook until heated through. Garnish with parsley and Parmesan.

Recipe and photo courtesy of Wildtree


In South Louisiana we love to get together with family and friends. Nothing is better than the time we spend hanging around the barbeque pit. Here is a great Wildtree appetizer to enjoy while you are waiting for the brisket to finish cooking.

Golden BBQ Shrimp Cakes
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  • ½ red onion, chopped
  • ½ red bell pepper, chopped
  • ¼ cup crushed pineapple, drained
  • 1 cup whole wheat breadcrumbs
  • ½ cup Wildtree Golden BBQ Sauce
  • 1 egg 1 pound shrimp
  • 2 tablespoons Wildtree Natural Grapeseed Oil
  • Dipping Sauce:
  • ¼ cup nonfat Greek yogurt
  • 1 tablespoon Wildtree Golden BBQ Sauce
  • 1 teaspoon lime juice
  • 1 tablespoon chopped cilantro


In a large food processor add the red onion, red bell pepper, pineapple, Golden BBQ Sauce, bread crumbs, egg and half the shrimp; pulse until combined.

Chop the remaining shrimp into ½ inch pieces. In a large bowl, mix together the pulsed shrimp mixture and shrimp pieces. Form into 12 shrimp patties.

Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium-high heat, add the shrimp patties and cook 5 minutes on each side or until cooked through:160°F.

Combine ingredient for dipping sauce; serve with prepared shrimp cakes.

Recipe and photograph courtesy of Wildtree



In the mood for some grillin’ and chillin’ in the backyard? Wildtree’s Cajun Fish Tacos guarantees a relaxing evening with family and friends. I recommend mixing up a batch of Strawberry Basil Sangria to go with the tacos.

Cajun Fish Tacos
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  • 2 mango's, peeled and diced
  • 2 teaspoons lime juice
  • 2 tablespoons red onion, finely diced
  • 2 teaspoons fresh cilantro, finely chopped
  • 1 pound firm white fish, cut into large bite size pieces (ie: mahi-mahi)
  • 1 ½ tablespoon Wildtree Cajun Seasoning
  • 1 tablespoon Wildtree Natural Grapeseed Oil
  • 8 (6 inch) corn tortillas


In a bowl combine the mangos, lime juice, red onion, and cilantro. Season with salt and pepper if desired; set aside.

Toss fish with Cajun Seasoning and Grapeseed Oil.

Grill fish or cook in a skillet over medium high heat until fish is cooked through and flakes easily with a fork.

Serve fish on tortillas with mango salsa.

Recipe and photograph courtesy of Wildtree


I would love to know what  you think of Wildtree’s Cajun Fish Taco’s!