• 1 piece of salmon
  • A bunch of finely chopped fresh dill
  • A few slices of lemon
  • Salt & pepper
  • 2 tbsp of unsalted butter


  1. Preheat your oven to 350 degrees F.
  2. Sprinkle salt and pepper all over the salmon.
  3. Sprinkle dill on both sides. Place the salmon in a casserole dish. Lay slices of lemon on top of the salmon.
  4. Place the butter throughout the dish.
  5. Bake for 35 minutes

Baked Meatballs

1lb lean ground beef

1 tsp olive oil or grapeseed oil

1 tbsp Wildtree Smoked Mozzerella and Tomato seasoning blend

1 tsp Garlic Powder

1/2 tsp sea salt

1-2 eggs

Preheat oven to 375 degrees. Place Wildtree Smoked Mozzerella and Tomato seasoning blend in oil to soften for at least 10 minutes. Combine ground beef, garlic powder, sea salt, Wildtree seasoning blend in a medium bowl. Add 1 egg and mix. If mixture is too dry, add second egg. Mix until fully combined. Roll into golf ball size and place on a baking sheet. Bake for 15-20 minutes or until cooked through.

Buffalo Cauliflower Bites

6 Cups fresh cauliflower florets

2 tsp garlic powder

pinch of salt

pinch of pepper

1 tbsp butter, melted

3/4 C Franks Red Hot Sauce

Preheat oven to 450 degrees and place cauliflower on a baking sheet and spray with olive oil.

Mix together the garlic powder, salt, pepper, melted butter, and hot sauce in a small bowl.

Add the cauliflower into a large gallon sized bag, pour the buffalo sauce into the bag. Shake until the cauliflower florets are fully coated. Spread onto a baking sheet.

Bake for 20 minutes or until cooked.

Serve Protein Pantry approved Ranch dressing (such as Wildtree Creamy Ranch Dressing or Waldon Farms Ranch).

Buffalo Chicken Lettuce Wraps

24oz. boneless skinless chicken breast
1 celery stalk
1/2 onion, diced
1 clove garlic
16oz. fat free low sodium chicken broth
1/2 cup hot cayenne pepper sauce (I used Frank’s) Read the label and make sure it’s all zeros

For the wraps:

6 large Iceberg lettuce leaves
2 large celery stalks, cut into 2 inch matchsticks


In a crock pot, combine chicken, onions, celery stalk, garlic and broth (enough to cover your chicken, use water if the can of broth isn’t enough). Cover and cook on high 4 hours.

Remove the chicken from pot,

Reserve 1/2 cup broth and discard the rest.

Shred the chicken with two forks,

Return to the slow cooker with the 1/2 cup broth and the hot sauce and set to on high for an additional 30 minutes. Makes 3 cups chicken.

To prepare lettuce cups, place 1/2 cup buffalo chicken in each leaf, top with 1/4 cup shredded carrots, celery and dressing of your choice. Wrap up and start eating!

Buffalo Chicken Meatballs

2 lbs Ground Chicken Breast
1/2 cup finely grated zucchini
1/2 cup grated celery
1/2 cup grated onion
1 teaspoon garlic powder
1 1/4 teaspoons sea salt
3 egg whites, beaten
Olive oil cooking spray
1cup of your favorite wing sauce such as Frank’s Red Hot
Walden Farms Blue Cheese or Ranch Dressing, for dipping
Diced Green Onions or chopped fresh parsley for Garnish

Preheat oven to 350°F.
In a large bowl, combine chicken, vegetables, spices beaten egg whites and 2 tsp wing sauce. Gently mix by hand the ingredients. Do not squeeze or over mix.
Spray a baking sheet with olive oil cooking spray. Scoop meat mixture into 2 tbsp sized portions. Roll portion gently between palms to form a smooth ball. Place on baking sheet.
Bake meatballs on center rack for 15 minutes. Remove meatballs from oven. Pour wing sauce in a bowl and transfer meatballs to the bowl and toss to coat. Let the meatballs sit in the sauce while you raise the oven temperature to 450°F. Drain the moisture and wipe the grease from the baking sheet. Apply a fresh coat of olive oil spray.
When oven has reached 450°F, give meatballs another toss in the bowl, then transfer, sauce and all to the baking sheet. Bake, on the top rack of the oven for 12-15 minutes.
*Serve with green onions or chopped fresh parsley
*Serve with Walden Farms blue cheese or ranch dressing for dipping.

Cauliflower Bread Sticks


1 head of cauliflower

1 TBS of oregano

1/2 tsp of basil

1 TBS onion powder

1/2 tsp red pepper flakes

2 eggs

Salt and pepper to taste


1. Put the cauliflower in the food processor first until you get a rice consistency and then put in a microwave safe dish and put in the microwave for 10 min.

2. Let the cauliflower cool slightly then place in the refrigerator until cooled completely.

3. Once cooled, mix the rest of the ingredients in the cauliflower.

4. Then you can grease a cookie sheet and place cauliflower on it. Use your hands and pat down cauliflower until it is about 1/2 in thick. Place in an oven set for 425 degrees for about 25 minutes or until slightly brown.

5. Remove from oven and turn to broil at 500. Cut your cauliflower in the desired sticks you want and flip over. Place back in the oven until both sides are brown and desired Crispness.

Chinese Cauliflower Fried Rice

1/2 head raw caulfilower (grated to make 3 1/2 cups)

3 green onions

1 clove garlic, minced OR 1/2 tsp garlic powder

1/2 tsp fresh ginger or 1/4 tsp ground ginger

3 tbsp Soy Sauce

3 eggs beaten

Olive Oil or grapeseed oil

Cooked Chicken, beef, pork, shrimp, turkey, etc. Any Mixture, your choice.

Directions: In a wok or large flat skillet, heat enough oil to cover the bottom. Fry minced garlic or garlic powder with finely diced white parts of onions for about a minute. Add grated cauliflower and fry 4-5 minutes, stirring constantly. Add soy, ginger, dice green onion tops, and pre-cooked meat. Stir to mix well and brown a bit. Push mixture to one side of pan. Add more oil if necessary and scramble eggs in empty side of pan until done but still moist. Stir eggs into "rice" mix and remove from heat. Serve.

Chocolate Zucchini Cookies Recipe


  • Protein Pantry Pancakes
  • Protein Pantry Chocolate Drink Mix
  • 2 egg whites
  • 1 tsp baking powder
  • 1.5 tsp coconut oil
  • 2 tsp Torani Sugar Free White Chocolate Syrup or 1 pack of Splenda or Stevia
  • Dash of cinammon
  • Dash of Sea Salt
  • 1 tsp vanilla extract
  • 2 cups shredded Zucchini


  1. Preheat oven to 350.
  2. Mix all ingredients together except for zucchini until thoroughly mixed.
  3. Then add shredded zucchini (blotted dry with a paper towel) and incorporate into chocolate mixture.
  4. Spray your non-stick muffin pan with a non-stick spray and then evenly add your chocolate mix to make 12 cookies.
  5. Place in oven for 12-15 minutes and then let cool in pan.


This will make 12 cookies. You can eat 6 cookies and that would count as one Protein Pantry meal and 1 cup of vegetables.

Crab Stuffed Mushrooms

1/4 C minced scallions

2 tsp olive oil or grapeseed oil

4 oz drained canned crabmeat, cartilage removed

2 tbsp fresh minced parsley

1 tbsp drained white horseradish

2 cloves garlic, minced (pressed)

2 drops hot red pepper sauce

24 small mushrooms, stems removed


Preheat Oven to 375 degrees.

Combine scallions and oil. Soften scallions in pan 1-2 minutes; stir in crabmeat, parsley, horseradish, garlic, and pepper sauce. Stir well. Place mushrooms stemmed sides up on a cookie sheet. Fill each mushroom cap with crab mixture. Bake for 10 - 12 minutes or until tops have slightly browned. Let stand 2-3 minutes before serving.

Kale Chips

Pre-Heat oven to 250°F

Rinse Kale and pat dry

Cut rib out of Kale

Lightly coat with olive oil in mixing bowl

Arrange on a baking sheet

Season with any of the following: Sea salt, Pepper, Paprika, garlic, ginger or Cayenne pepper, Red pepper flakes.

Bake for 30 minutes.

Key Lime Tarts

4 + 1 packets of True Lime flavoring (approx. 1 level teaspoon)

A little Splenda or Stevia to taste

1 packet of Protein Pantry Vanilla Pudding

1 packet Protein Pantry Maple Oatmeal

1 egg white

Mini-muffin baking tin

Non-stick spray

For the filling: Dissolve one teaspoon of True Lime flavoring in approx. 3 oz. of water. Add a little Stevia or Splenda to taste. The taste should be sweet but tart. Add the contents of one Vanilla pudding and mix well until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and refrigerate.

For the crust: Pre-heat the oven at 350 F. Mix 1 packet of Maple Oatmeal with the egg white and 1-1 ½ oz. (30-45 ml) of water, just enough for a stiff but manageable dough to form. Lightly coat your muffin tins with non-stick spray. Moisten your hands and form little balls using approx. 2-3 teaspoons of dough. Place one dough ball in each baking cup. Press dough down as thinly as possible across the bottom and the sides forming a little cup. Bake for approx. 5 minutes or longer, if necessary. For crispy tart shells, remove them from the muffin tin and place them upside down on top of the tin and bake for a few more minutes until golden brown. If the cupcake shells are too thick, don’t bother as they will be too hard. Cool on a wire rack.

Take key lime filling out of the refrigerator and stir in the last packet of True Lime flavoring to give you’re filling an extra tangy Florida key lime bite.

2 egg whites whipped for meringue (optional)

3 tarts equal one Protein Pantry food serving

Recipe makes 2 servings

Lemon Garlic Brussels sprouts


2 lb Brussel Sprouts

4 tbsp olive oil

5 cloves garlic, minced

1 lemon, juiced and zested

3 tbsp gruyere, grated

sea salt



1.Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.

2.Heat the oil in a large skillet over medium high heat.

3.Once heated, add the halved Brussel sprouts to the pan and sauté for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.

4.Add the garlic half way through the cooking.

5.Reduce the heat to low and add the lemon zest, juice, salt and pepper.

6.Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.

Lettuce Wrapped Turkey Burger


  • 8oz ground turkey
  • ¼ teaspoon dry basil
  • ¼teaspoon dry oregano
  • ¼teaspoon Lawry’s season salt
  • ¼teaspoon cumin
  • ¼teaspoon chili powder
  • ¼teaspoon granulated onion
  • ¼teaspoon granulated garlic
  • black pepper to taste


1.For turkey burger, combine all ingredients and form into hamburger patty. Grill until cooked through. Set aside. Heat oil in a pan, add mushrooms, season with salt and pepper, sauté until tender. Assemble ingredients in lettuce leaves.

Oatmeal Zucchini Muffins

1 package of Protein Pantry Maple Oatmeal
1 egg – beaten
1/2 tsp baking powder
Pinch of salt
1 tsp of Stevia or Splenda
1-1/2 tsp cinnamon
1/2-3/4 of small zucchini finely grated (squeeze out excess juice) 2-3 oz. water

beat the egg in a bowl. Add Maple Oatmeal, baking powder, salt, Stevia, cinnamon, and zucchini. Mix and gradually add water until you have a good batter. Bake at 385°F for 20 minutes. Makes 3 regular muffins or 12-bite size.

Protein Pantry Waffles

1 package Protein Pantry Pudding mix

2 beaten egg whites

2 oz. water

1 tsp vanilla extract

pinch of baking powder

pinch of sea salt

1/2 - 1 tsp Stevia or 5-10 Stevia drops

Beat eggs and salt. Add all ingredients except water. Then SLOWLY add water to mix. Pour onto waffle maker.

Roasted Broccoli and Cauliflower with Lemon and Garlic


1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced

1 large head cauliflower (about 2 pounds), broken into florets

3 tablespoons olive oil

4 garlic cloves, thinly sliced

2 lemons, thinly sliced

Coarse salt and ground pepper


Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

Roasted Cabbage Wedges


2 TSP extra –virgin olive oil

1 medium head green cabbage, cut into 1 inch thick rounds.

Sea Salt and ground pepper

1 teaspoon caraway or fennel seeds

1. Preheat oven to 400 degrees.

2. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.

3. Place 1 medium head green cabbage, cut into 1 inch thick rounds in a single layer on sheet and brush with 1 tablespoons oil.

4. Season with sea salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

Roasted Green Beans

Frozen Green Beans

Olive oil or Grapeseed Oil

Italian Seasoning

Garlic Powder


Preheat oven to 450 degrees

Coat a pan with oil - 2-3 tbsp. Toss frozen green beans on the pan, sprinkle with garlic powder and italian seasoning - season it to taste. Use a spatula to turn the green beans on the pan. This will coat them with oil and mix in the seasonings. Bake for 20-24 minutes, to desired level of crispiness. Turn once while baking.

Rutabaga Fries

1 large Rutabaga, peeled and cut into wedges or French fry sticks

1-2 tbsp olive oil

2 tsp dried onion flakes

1 tsp dried garlic flakes

Sea salt and cracked pepper to taste


Preheat oven to 400° F

Placed peeled and sliced rutabaga in a large bowl and add the remaining ingredients toss together until the fries are thoroughly coated with seasoning.

Spread fries on a nonstick baking sheet

Place in oven for approx. 25 minutes, turn fries on baking sheet after about 12 minutes continue to cook until golden brown.

Remove from the oven and serve immediately

Rutabaga- Roasted

•1 rutabaga about 6 inches in diameter

•2 - 3 Tbsp. olive oil

•1 Tbsp. dried Italian Herb mix

•2 tsp. Kosher salt

•1 tsp. sugar


Heat oven to 400 degrees.

Peel rutabaga and cut into 1/2-inch cubes.

Place rutabaga cubes in a large mixing bowl and drizzle with olive oil.

Cover bowl with a plate and shake to coat rutabaga with oil.

Sprinkle rutabaga with remaining ingredients and shake again distribute.

Transfer rutabaga to a parchment-lined or non-stick baking sheet. (I use a Silpat* to prevent sticking.)

All-Purpose Slow Cooker Shredded Chicken


4 organic, boneless skinless chicken breasts

1/2 cup chicken stock

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 dried oregano teaspoon


1. Place chicken in slow cooker. Sprinkle chicken breasts with all the spices. Add chicken stock. Cover and cook on low for 4-6 hours. Shred chicken with two forks. Cool completely and if you want to freeze, divide into zip lock baggies. This makes just about six cups total and I like to the shredded chicken into three portions with two cups each.

Stuffed Bell Peppers

1 lb ground turkey

1 lb lean ground beef

1 large zucchini diced

¼ head of green cabbage, diced

4 scallions chopped fine

1 cup chicken or beef broth

6 bell peppers seeded.

1. Brown the ground turkey in a tablespoon of olive oil. When turkey is half way cooked put in the ground beef and continue browning.
2. Add the zucchini, cabbage, scallions , 2/3 chicken or beef broth (to keep from drying out) and season to taste with garlic salt and pepper. When vegetables are still a little crunchy drain off any fat and set aside.

3. Take the peppers cut the tops off and clean out the seeds and membrane. Microwave: for 3 minutes on high.

4. Fill peppers with meat mixture. Place in an oven safe dish add the remaining 1/3 cups of broth to the bottom of the dish. Bake at 350 degrees, uncovered for 35 minutes.

Turnip Fries

1 Turnip

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon sea salt

1/4 teaspoon paprika

2 tablespoons olive oil

Preheat oven to 425°F.

Peel the turnips, and cut into sticks or wedges.

Place into a large bowl, and toss with olive oil to lightly coat. Place seasonings in a resealable plastic bag, and shake to mix.

Place the oiled turnips into the bag, and shake until evenly coated with the spices.

Spread out onto the prepared baking sheet.

Bake in preheated oven for 10 minutes, turn over then bake for an additional 10 minutes or until golden brown.

Serve immediately.

If you would like you could use Waldon Farms Ketchup as a condiment.


Mix Protein Pantry Vanilla Pudding mix, one egg, 1-2 oz. water, 1 tsp. cinnamon, 1 tsp. melted Waldon Farms Apple Butter. Place into the waffle iron, top with Waldon Farms carmel, pancake or other Waldon Farm sauces.

Berry Muffins


-1 Package of Protein Pantry Pancake
- 1 Package of Protein Pantry Berry Smoothie Drink Mix
- 2 Egg Whites, beaten slightly
- ½ Teaspoon Ground Cinnamon
- 1 Tablespoon Splenda/Stevia
- 4 Teaspoons Olive Oil
- 1 Teas of Baking Powder
- 3 Tablespoons of Water


- Preheat oven to 350°F. Spray a standard sized muffin tin with olive oil spray.
- In a medium bowl, mix beaten eggs, ground cinnamon, Splenda/Stevia, olive oil, and baking powder. Once mixed, add in Berry Smoothie and Pancake. Slowly mix in water.
- Spoon mixed-up batter into muffin tins. (Makes 5 muffins.) If there are empty muffin cups in your tin, fill ¼ of the way with water to allow other muffins to bake evenly.
- Bake muffins for 10-12 minutes or until toothpick inserted comes out clean.

Zucchini Chips

3 medium zucchini, sliced into 1/4-inch chips
2 Tbsp. lemon juice
2 Tbsp. olive oil

1 teaspoon sea salt, pepper to taste

Preheat oven to 450°F. Toss zucchini slices with lemon juice, olive oil, salt and pepper. Spread out on in a single layer on a jelly roll pan. Roast 7 minutes. Turn zucchini over. Roast another 7-8 minutes.

*Phase 3 and 4 you can add 2 oz. grated parmesan cheese.

Asian Chicken Lettuce Wraps

1 tbsp olive/grapeseed oil

1/2 cup snow peas, sliced

1 lb ground chicken or turkey

1 tbsp Wildtree Asian Spice Blend

2 tbsp low sodium soy sauce

12 Lettuce leaves

Heat oil in skillet over medium heat. Add snow peas and saute for 1 minute. Add chicken or turkey and Asian Spice Blend; saute until meat is completely cooked through. Add soy sauce and stir to combine. Divide mixture between lettuce leaves. Serve with lime juice for an added flavor punch.

Asian Dressing

1/8 C. Sesame Oil

1/4 C. Soy Sauce

1/8 C. Rice Vinegar

1 tsp. Sesame seeds

Stevia to taste.

Combine all ingredients in an air tight jar and shake. Enjoy.

Asian Stirfry

-Any protein desired (sliced steak, chicken, shrimp, etc.)

1-2 garlic cloves chopped.

-Any desired fresh organic veggies; some good suggestions include:

-Red, Green, Orange Peppers

-Button or Porta Bella mushrooms

-Red or White onion

-Green onion

-Bok Choy


-Snap peas


Simple Stir Fry Sauce:

1/2 C. Low Sodium Soy Sauce

2 T. Sesame Oil

1 T. Rice Vinegar

Sea Salt/Pepper to taste

*if a slight sweetness is desired, Stevia Drops may be added to taste or if a level of spice is desired add hot sauce to taste.

Baked Eggs in Portabella Mushrooms


Portabella mushroom caps

Black pepper

Sea Salt

Fresh/Dried Parsley or Thyme

Olive/Grapeseed Oil

Clean the mushroom caps with damp cloth, remove stem and scrape out the gills so you have a well deep enough for the egg.

Rub a bit of oil on the outside of mushroom. Arrange the caps on a baking sheet.

Crack each egg into a small bowl and carefully slide in onto a mushroom cap. Sprinkle with salt/pepper/herbs.

CAREFULLY place the baking pan into pre-heated 375 degree oven and bake 20-30 minutes or until the eggs are to desired 'doneness'.

Garlic Pesto Chicken

2 Tbsp Wildtree Basil Pesto Grapeseed Oil

2 Tbsp Wildtree Garlic and Herb Blend

4 Boneless, Skinless Chicken Breasts

Place Basil Pesto Grapeseed oil, Garlic and Herb Blend, and chicken breasts in a gallon sized ziplock bag. Mix all ingredients together until chicken is fully coated in oil and herb mixture. Place bag of chicken in refridgerator for 2-3 hours to marinate.

Preheat oven to 350 degrees. Take chicken out of bag and place in baking dish. Back for 25-30 minutes until internal temperature reaches at least 165 degrees.

Cajun Grilled Steak and Zuchhini

Flank Steak

3 tbsp Wildtree Cajun Seasoning

Zuchhini sliced into 1 inch chunks

Wildtree Grapeseed Oil

Preheat Grill to 350 degrees.

Drizzle Wildtree Grapeseed Oil on steak. Rub steak with 2 tbsp of Wildtree Cajun Seasoning. Place on grill rack.

Prepare zucchini on nonstick foil, drizzle grapeseed oil over and sprinkle remaining tbsp of Cajun seasoning over the top. Place on grill rack with Steak. Cook until desired 'doneness'.

Cauliflower "Potato" Salad

1 full head of steamed Cauliflower

3 scallions

1/4 C. diced celery

3-4 hard boiled eggs chopped

3 tbsp Pure Mayo brand

1/2 Tbsp yellow mustard

1/4 tsp sea salt (or to taste)

1/8 tsp black pepper (or to taste)

Sprinkle of fresh or dried Dill

Garlic Powder to taste (optional)

Ground Cumin to taste (optional)

Cut cauliflower to bite sized florets and steam until just tender. Drain in strainer and rinse with cold water. Transfer to large bowl. Add chopped scallions, diced celery, chopped eggs. Set aside.

Mix in a separate bowl the mayo, mustard, and all seasonings. Add to bowl of cauliflower mixture and combine all ingredients. Cover and refridgerate for at least 10 minutes to allow flavors to blend.

Chipotle Ranch Chicken Salad

2 tbsp lime juice

2 tbsp Pure Mayo brand

1 tbsp Wildtree Spicy Chipotle Ranch

1 tsp Wildtree Garlic Galore Seasoning Blend

2 tbsp cilantro, chopped

1-2 scallions, chopped

2 cups cooked shredded chicken

Whisk together lime juice, mayo, Spicy Chipotle Ranch, Garlic Galore, and cilantro. Add the chicken and toss to coat in the dressing. Serve on a bed of greens, dress with either southwestern dressing (recipe found on website) or Wildtree Creamy Ranch Dressing.

Cilantro Lime Shrimp

1-2 lbs Shrimp

1-2 garlic cloves

Juice of one large Lime

Chopped Cilantro

Olive/Grapeseed Oil

*Dash of Sea Salt

Pat dry shrimp with paper towel. Season with sea salt. Heat a skillet on Medium heat, with oil and sautee shrimp until opaque. Add minced garlic and chopped cilantro. Serve immediately with fresh lime juice spritzed on top.

Creamy Ranch Dressing

1 Cup Pure Mayo brand

1 Cup Unsweetened Coconut milk

1 Packet Wildtree Creamy Ranch mix

Combine all ingredients and whisk. Store in airtight container.

Tomato Basil Stuffed Grilled Chicken Breast

Boneless, skinless chicken breasts

Thinly sliced tomato

Sea Salt

Black Pepper

2 Garlic Cloves, minced.

Olive/Grapeseed Oil

About 12 fresh basil leaves

Preheat Grill to 400 degrees. Prepare chicken breasts by flattening breasts with a meat pounder/tenderizer. Season each with salt/pepper/minced garlic. Top one side of breasts with sliced tomato and 2-3 basil leaves. Fold other side of each breast over the tomatoe and basil side and secure with toothpick. drizzle with oil and place on grill rack. Grill to fully cooked by poking with fork and juices are clear.

Seasoning for Protein Pantry Chicken Noodle Soup

Sea Salt

Garlic Powder

Onion Powder

Cayenne Pepper or Creole Seasoning (optional)

Dried Parsley (optional)

*Dash of each to taste.

Seasoning for Protein Pantry Mushroom Soup

Sea Salt

Black Pepper

Garlic Powder

Ground Cumin

Dried Thyme

*Dash of each to taste.

Seasoning for Protein Pantry Tomato Soup

Sea salt

Black Pepper

Garlic powder

Dried Oregano

Dried Basil

*A dash of each to taste.

Simple Fajita Salad

-Desired Protein (Sliced Steak, Chicken, or Shrimp)

Sliced Red, orange, or green peppers

Sliced Red Onion (must not be cooked but eaten raw)

1-2 tbsp Wildtree Fajita Seasoning

Southwestern Dressing

Greens for salad.

Directions: Grill or sautee your protein in olive oil/grapeseed oil to fully cooked. Add peppers and onion to slightly cooked. Add taco seasoning and stir/combine until meat and veggies are all coated. Transfer to plate with greens. Top with southwestern dressing.

Grilled/Baked Salmon with Lemon Dill

Salmon Fillet(s)

Olive or Grapeseed Oil

*dash of sea salt

*dash of black pepper

Fresh or dried dill

Lemon Slices

Preheat Grill or Oven to 400 degrees. Prepare nonstick foil or baking dish with parchment paper. Pat dry fillet(s) with paper towel and transfer to foil or baking dish. Drizzle with oil, sprinkle with sea salt and pepper. Distribute dill onto fillet as well as lemon slices, enough to nearly cover. Seal foil and transfer to grilling rack or transfer baking dish to oven. Cook 8-10 minutes or until fillets flake easily with a fork.

Simple Grilled/Baked Salmon

Salmon Fillets

Olive Oil or Grapeseed Oil

*Dash of Sea Salt

*Dash of Black Pepper

Preheat Grill or Oven to 400 Degrees. Prepare nonstick foil or baking dish lined with parchment paper. Pat fillet(s) dry with a paper towel. Transfer to foil or baking dish. Drizzle oil over fillets and sprinkle sea salt and pepper. Seal foil and transfer to grill rack or transfer baking dish to oven rack. Cook 8-10 minutes or until salmon flakes easily with fork.

Simple Grilled/Baked Tilapia

Tilapia Fillets

Lemon slices

Olive Oil or Grapeseed Oil

*Dash of sea salt

*Dash of Black Pepper

*Dash of Creole Seasoning

*Dash of Garlic powder (or 1-2 garlic cloves minced)

Preheat Grill or Oven to 400 Degrees. Prepare nonstick foil for grill or baking dish lined with parchment paper.

Pat dry tilapia fillets with paper towel. Transfer to foil or baking dish. Drizzle preferred oil over top. Sprinkle each seasoning onto fillets and top each fillet with lemon slices - enough to cover most of each fillet.

Seal foil and set on grill rack or transfer baking dish to oven. Cook for 8-10 minutes or until fish flakes easily with fork.

Simple Shrimp Scampi

1-2 lbs Shrimp

1-2 garlic cloves, minced

*Dash of Sea Salt

1 teaspoon minced parsley

1 Lemon

Olive/grapeseed oil.

Dry shrimp with a paper towel. Season Shrimp with sea salt. On Medium heat, sautee shrimp in 1 tablespoon of oil until nearly cooked. Add minced garlic and sautee for 1 minute. Serve immediately with a slash of lemon spritzed and garnished with minced parsley.

Southwestern Dressing

1/2 C Olive Oil or Garlic Grapeseed Oil

1/4 C. Fresh Lime Juice

1-2 t. Raw Apple Cider Vinegar

Sea Salt to taste

Black Pepper to taste

Creole Seasoning to taste

Red pepper flakes to taste.

Taco Salad

Seasoned Ground Beef (Taco Seasoning recipe found on website)

Fresh Pico de Guyo:

diced tomato, chopped onion, chopped cilantro, minced garlic, fresh lemon juice, dash of salt/pepper.

Fresh greens

Southwestern dressing (recipe found on website)

Taco Seasoning

1/4 t. garlic powder

1/4 t. onion powder

1/4 t. dried oregano

1 t. black pepper

1 Tbsp. chili powder

1/2 t. paprika

1/4 t. red pepper flakes

1 t. sea salt

1 1/2 t. ground cumin

Store in air tight container or spice jar.

*Note: when mixed with ground beef, be sure to add 1/2 Cup water just as you would with store-bought versions of taco seasoning.

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