Sweet Potato Bars

This is a wonderful and satisfying snack any time of year. If you are having a football party, you have to try my recipe for Sweet Potato Bars!


1/3 Cup Melted Coconut Oil

½ Cup Raw Honey

2 Eggs

1 Cup Mashed Sweet Potatoes

¼ Cup Water

1 Teaspoon Baking Soda

1 Teaspoon Vanilla Extract

½ Teaspoon Salt

1 Teaspoon Ground Cinnamon

1 ½ Cups Quinoa Flour

½ Cup Chopped Walnuts


Preheat oven to 350 degrees

  1. Using coconut oil, grease an 8 x 8 glass baking dish.
  2. In a large bowl, beat oil and honey together with a whisk.  Add the eggs and beat well, then whisk in the sweet potatoes and water.
  3. Add the baking soda, vanilla, salt, cinnamon, and whisk to blend.  Lastly, switch to a big spoon and stir in the flour, just until combined.  Some lumps are ok!
  4. Add chopped walnuts and fold into mixture.  Pour batter into glass baking dish.
  5. Bake for 35-45 minutes.

Dairy and Gluten Free

What You Need

8 x 8 Glass Baking Dish                                        Mixing Bowls

OXO Good Grip Whisk                                       Measuring Set


Like this recipe? Download a copy of Angie’s 60 Quick and Easy Recipes!

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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Healthier Hummus

Love hummus but hate the fat and calories? This is my version of a healthier hummus. Loaded with deliciousness and it's good for you! This quick and easy hummus recipe is perfect as an appetizer, afternoon snack for a meal or it makes a great party food!

30 minPrep Time

30 minTotal Time

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  • 1/2 bag chickpeas
  • 1 1/2 bulbs roasted garlic
  • 1/8 cup fresh-squeezed lemon juice
  • cup tahini
  • 1 preserved lemon
  • 2 avocados, ripe, remove pits & scoop out flesh
  • 1 tablespoon curry powder
  • • salt & pepper to taste


Place chickpeas in salted boiling water and cook until soft, about one hour. Drain in a colander and then puree in a food processor with the rest of the ingredients. Taste for seasoning.

Serve on top of your favorite salad, or with some wholegrain or gluten free crackers or use for vegetable sticks to dip! Healthy and Delicious!

NOTE: To make your own quick preserved lemons: Lightly score 4 lemons all the way around (do not cut through to the flesh) and then boil in 1 cup water, 1 cup fresh lemon juice, 2 bay leaves, 1/2 tablespoon whole black peppercorns and 1/4 cup kosher salt until lemons are soft, approx.


Looking for a cool snack on a hot day? The Wildtree Lemon Lime Frozen Yogurt Bites is the perfect snack. Easy to make and you can freeze them as a quick snack on the go.

Serves 12

Lemon Lime Frozen Yogurt Bites

20 minPrep Time

20 minTotal Time

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  • ½ cup graham cracker crumbs
  • 1 tablespoon Wildtree Organic Coconut Oil
  • 2 cups plain low fat yogurt
  • 2 tablespoons Wildtree Lemon Lime Cheesecake Blend
  • 1 pint raspberries
  • ½ cup blueberries
  • 1 kiwi, diced


Line a 24-cup mini muffin tin with paper liners.

Combine graham cracker crumbs and Organic Coconut Oil.

Press about 1 teaspoon of the mixture into the bottom of each lined mini muffin mold.

Combine yogurt and Lemon Lime Cheesecake Blend.

Fill each mini muffin mold with the yogurt mixture. Top each with 1 raspberry, 1 blueberry, and a piece of kiwi.

Freeze until solid.

Photo and recipe courtesy of Wildtree

Recipe Type: Snack

The best part of eating out at a Mexican restaurant is enjoying the chips and salsa before your meal arrives. What you buy in the store never seems to measure up to restaurant quality. I wanted to share my favorite salsa recipe so you can enjoy fresh-made salsa at home. You can jar it and give as gifts or enjoy throughout the year.

Homemade Salsa

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 8 cups Tomatoes
  • 3 cups Chopped Onions
  • 6 oz Jalapeno Peppers
  • 1/2 cup Vinegar
  • 1/2 cup Ketchup
  • 1/4 cup Canning Salt
  • 1 - 6 oz Can Tomato Paste
  • 1/4 cup Sugar
  • 1 Large Bell Pepper
  • 2 Cloves of Garlic



In a 12 qt pot combine all ingredients. Bring to a boil on a medium heat. Boil for 30 minutes.

Jar Prep

Boil jars, lids and rings.

After cleaned add hot salsa into the jars.

Cover and turn over until sealed.