Cucumber Salad – “A Salad For Each Week” #44

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This salad is synonymous with my Great-grandma Welker. She is the only person that I know that ever made this for me, and I can’t recreate this without thinking of her. She was always in the kitchen making pork and kraut, chicken, kolacky cookies, and even homemade phyllo dough for apple strudel. I made this yesterday as part of our family’s impromptu Oktoberfest dinner last night at my mom’s, and no one turned down the offer of taking the leftovers home. Toss some chilled chicken into this the next day, and you have a complete meal!

Cucumber Salad

  • 2-3 cucumbers thinly sliced

  • 1/4 of an onion – thinly sliced

  • 2/3 cup Friendship Light Sour Cream

  • 1/4 cup white vinegar

  • 1 teaspoon dried dill

  • Paprika

  • Salt and pepper to taste

Using a mandolin, slice cucumbers and onion. In a large bowl, whisk together sour cream, vinegar, dill, and salt and pepper. Add in cucumbers and onion and stir to coat. sprinkle with paprika and cover and chill. I like to make this several hours before serving, so the flavors infuse. Guten appetit!

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

  38. French Onion Green Beans

  39. Mason Jar Greek Salad

  40. Thanksgiving Salad

  41. Carrabba’s Creamy Parmesan Salad

  42. Breakfast Salad

  43. Broccoli and “Bacon” Salad

 

Hummingbird Waffles

This recipe uses the three staple ingredients of a hummingbird cake – bananas, pineapple, and pecans. That wonderful pineapple sweetness really came through in these. Enjoy them!

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Hummingbird Waffles

  • 2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix

  • 1 ripe banana, mashed

  • 1/2 cup pineapple, puréed

  • 3/4 cup almond milk

  • 3/4 cup water

  • 1 teaspoon vanilla

  • 2 tablespoons ground flax seed

  • 1/3 cup finely chopped pecans

Place mix into a medium bowl.  Add in banana, pineapple, milk, water, vanilla and flax. Stir until just mixed. Fold in pecans. Spray waffle maker generously with a clean oil  (I used grapeseed oil for this – coconut would be great too!). I learned the hard way that the caramelization of the pineapple causes more sticking than with ordinary waffles :) Garnish with pecans and pure maple syrup. Makes 4 Belgian-sized waffles.

 

You may also like:

Crispy Sweet Carrot Pancakes

Carrot Cake Oatmeal

Tres Leches French Toast

Broccoli and “Bacon” Salad – “A Salad For Each Week” #43

This is a salad my mom has made many times. I replaced the bacon with crispy nitrite-free ham, substituted greek yogurt for some of the mayo and panela (all-natural sugar) for America’s standard white sugar. It’s best to use organic cheese if possible. My family was happy to hear that I made this for dinner tonight!

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Broccoli and “Bacon” Salad

  • 1 head broccoli, chopped

  • 1 cup cubed sharp cheddar cheese

  • 2 slices nitrite-free ham (Like Applegate), cut into small pieces

  • 1/4 cup plain greek yogurt

  • 2 Tablespoons mayo (I use WF’s 365 Light Mayo – no preservatives)

  • 2 teaspoons red wine vinegar

  • 1/2 teaspoon all natural sugar (coconut, organic, or other)

  • 2 Tablespoons finely diced onion

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon pepper

Cook ham in a skillet for about 5 minutes until crispy. Remove and allow to cool. Place yogurt, mayo, vinegar, sugar, garlic and pepper in a bowl. Whisk together. Add in broccoli, cheese, and onion. Gently stir to coat. Chill in fridge for at least an hour. (This is one of those salads that will actually taste better the next day.) Right before serving, add in ham and stir.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

  38. French Onion Green Beans

  39. Mason Jar Greek Salad

  40. Thanksgiving Salad

  41. Carrabba’s Creamy Parmesan Salad

  42. Breakfast Salad

 

400 Followers – Thanks!

Today, I reached the ‘400 Followers’ mark on my blog. Thankful for all my readers :) :) :)400

Don’t forget to ‘like’ Whole to the Core on Facebook – I often post quick tidbits there!

Breakfast Salad – “A Salad For Each Week” #42

Lately, my breakfast has been an egg white omelet over a bed of greens and lightly dressed with white balsamic vinegar. I love how the warmth of the eggs slightly wilts the greens just underneath, but I still get the cool crunch from the chilled greens- it’s great for our Florida “fall” mornings or for a quick and light dinner!

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Breakfast Salad

  • 2-3 cups mixed greens

  • 4 eggs whites

  • 1 roasted garlic clove

  • 2″ section of a scallion, diced

  • Pinch of crushed red pepper flakes

  • Salt and pepper to taste

  • 1 Tablespoon freshly grated Parmesan cheese*

Place greens on a plate. Spray an 8″ skillet with olive oil. Heat over medium heat. Add scallions, red pepper flakes, and garlic. Crush garlic with the back of a fork. Saute for about 3-4  min. Add in egg whites and sprinkle with salt and pepper. Allow to cook and fold in half to make an omelet. Place omelet over the greens and top with cheese. Drizzle the white balsamic vinegar over the breakfast salad.

*I buy a large chunk of fresh parmesan cheese and grate it in my food processor. Place it in a storage container and keep it in the freezer. It doesn’t freeze together very well which makes it easy to grab just what you need.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

  38. French Onion Green Beans

  39. Mason Jar Greek Salad

  40. Thanksgiving Salad

  41. Carrabba’s Creamy Parmesan Salad

 

Carrabba’s Creamy Parmesan Salad – “A Salad For Each Week” #41

I made this for our friend’s birthday dinner since he orders this at Carrabba’s whenever we go. It also makes a great dip for veggies and even a marinade for chicken.

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Carrabba’s Creamy Parmesan Salad

Salad:

  • 8 cups romaine, chopped

  • 2 celery stalks, chopped

  • 1 large carrot, chopped

  • Black olives, sliced

Dressing

  • 1/4 cup Plain Greek Yogurt

  • 1/4 cup All Natural mayo (I use 365 light mayo)

  • 1/4 cup buttermilk

  • 1/4 Cup Parmesan Cheese, freshly grated* (Not the stuff in a green plastic jar :P )

  • 1 large Garlic clove, minced

  • 1 teaspoon dried parsley

  • Salt and pepper to taste

For the dressing, place all ingredients into a medium mason jar. Screw on top and shake well. Place in fridge if not using immediately, and store for up to a week.

For the salad, place romaine, celery, and carrot into a large bowl. Pour 1/4 cup of dressing over salad and toss to coat. Add more dressing if desired and toss again. Divide among 4 plates and top with a scattering of olives.

*I buy a large chunk of fresh parmesan cheese and grate it in my food processor. Place it in a storage container and keep it in the freezer. It doesn’t freeze together very well which makes it easy to grab just what you need.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

  38. French Onion Green Beans

  39. Mason Jar Greek Salad

  40. Thanksgiving Salad

 

Pumpkin Spice Granola

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Pumpkin and granola…need I say more???

  • 2 1/2 cups whole oats

  • 1/2 cup unsweetened, shredded coconut

  • 1/2 cup pumpkin seeds

  • 1/4 cup chia seeds

  • 1/4 cup pure maple syrup

  • 1/4 cup unsweetened applesauce

  • 1/4 cup coconut oil, in liquid form

  • 1 teaspoon vanilla extract

  • 2 tablespoons of natural sugar

  • 3 teaspoons pumpkin pie spice

  • 1 cup raisins, dried cherries, or cranberries

Place oats, coconut, seeds, sugar, and pie spice into a large baking dish (bigger than 9×13). Stir together. In a bowl, pour in syrup, applesauce, oil, and vanilla and mix until thoroughly combined. Add the wet ingredients into the dry ingredients. Mix with hands until all the dry ingredients are coated. Bake in a 350 oven for 30 min. stirring at the halfway point. Add in the dried fruit of your choice, stir, and bake an additional 15 min. Pull out of oven and allow to cool completely.

Anna’s “Summer Meets Fall” Dessert

 

IMG_1148Today, on the way home from school, Anna said she had been thinking and wanted to make a dessert for us. Since Central Florida is sopping wet, football practices and games have been canceled for week #2, so we had the whole evening at home  together as a family! After backyard playing, showers, and dinner, Anna joined me in the kitchen to make this “Summer (Cherries) Meets Fall (Apples)” Dessert.

  • 2 cups organic whipped cream (about 1 cup organic cream and 1 Tablespoon honey whipped together until soft peaks form)

  • 1 organic apple, chopped

  • Cherry sauce (We had this leftover already in the fridge – click here for the recipe – just substitute the cherries for the berries)

  • Mini Chocolate chips

    Place a dollop of whipped cream on the bottom of a bowl. Add a large spoonful of cherry sauce, followed by chopped apples, more whipped cream and then the chocolate chips. This made 3 kid-sized servings and 1 adult serving. IMG_1149-0.JPG

Thanksgiving Salad – “A Salad For Each Week” #40

Today is Saturday. Saturdays in the fall means Nutcracker practice. Today’s lunch for the girls is one of my all-time favorites…my Thanksgiving Salad. I had roasted a turkey the other day and used the leftovers to fuel my ballerinas. Packed with veggies, lean protein, and complex carbs, it’s the best combo for their post-jumping, high-energetic dancing.

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Thanksgiving Salad

  • Your favorite greens (2 servings worth)

  • 1/2 cup roasted turkey

  • 1/4 cup celery, chopped

  • 1/4 cup carrots, chopped

  • 1/4 cup apples, chopped

  • 1/4 cup dried cranberries

  • 1/8 cup almonds, chopped

  • 1/2 cup cornbread croutons

  • 1/4 teaspoon dried sage

  • Salt and pepper to taste

Place celery, carrots, apples, cranberries, almonds, and sage in a bowl and stir to combine. Divide greens into two bowls. Top each serving with half of the veggie/fruit mix. Add turkey and croutons to each salad. Dress with balsamic vinegar and olive oil and S&P.  Toss to coat salad.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

  15. Marinated Mushrooms

  16. Fajita Quinoa

  17. Caesared Brussel Sprouts

  18. Fresh Argentinian Salad

  19. The “New Green” Salad

  20. Shrimp, Strawberry, and Feta Salad with Balsamic Chia Dressing

  21. Garden Fresh Tomato and Mozzarella Salad

  22. Cool Zucchini, Carrot, and Radish Salad

  23. Layered Greek Salad

  24. Shredded Brussel Sprout Salad

  25. Ginger Dressed Slaw

  26. Creamy Balsamic, Blueberry and Basil Spinach Salad

  27. Tangy Green Bean Salad

  28. Florida Summer Salad

  29. Avocado and Crab Salad

  30. Bella Salad

  31. Sweet Potato Home Fries

  32. Tomato and Carrot Balsamic Salad

  33. “The Southeast” Summer Salad

  34. Homemade Caesar Salad

  35. Creamy Caesar Salad

  36. Antipasto Pasta Salad

  37. Curried Cauliflower Sauté

  38. French Onion Green Beans

  39. Mason Jar Greek Salad

Pilates Certified Instructor…Coming SOON!!!

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Guess what I did?! I just signed up to receive my Pilates certification! Last week at the RecSpo conference, God spoke to my heart, continued to speak, and confirmed today that this is what He wanted me to do. My certification course via Oklahoma Baptist University will be completed in mid-December, and I will be ready to start classes after the first of the year (and there will be one class every week that will be FREE!) Stay tuned for more details…

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