All posts by M. Terry

Florida Summer Salad – “A Salad For Each Week” #27

Since I have saved my tomatoes from the hungry birds, it is time to enjoy them! Add in some Florida cucumber, green beans, and red onion, and you have a refreshing and hydrating salad on a muggy summer day. Vitamin C, B, and K are a few of the main nutrients your body will be loving!

Florida Summer Salad

1 large tomato, chopped
1 medium cucumber, chopped
1 cup cut green beans (about 1/2″ pieces)
1/4 cup red onion, diced
1/4 cup fresh parsley, chopped
1-2 teaspoons minced garlic (you can make your own pre-made minced garlic)
1 tablespoon vinegar of your choice
2 teaspoons of clean oil (olive, coconut, or nut oil)
Salt and pepper to taste

Place vinegar, oil, and garlic into a large bowl and stir. Place in veggies and parsley. Add salt and pepper. Gently stir to combine. Eat alone or serve with lettuce cups, over your favorite greens, with grilled chicken, or mixed with quinoa or brown rice.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

8 Comments

by M. Terry on June 4, 2014 • Permalink

Posted in Food, Nutrition, Recipes

Posted by M. Terry on June 4, 2014

https://wholetothecore.com/2014/06/04/florida-summer-salad-a-salad-for-each-week-27/

Hand-picked Blueberry Pancakes

Today we had the opportunity to go to a local blueberry farm and pick our own berries. The morning was perfect and the berries sweet! We ended up with about 13 lbs of blueberries, and so dinner HAD to be blueberry pancakes. What an aroma throughout our home!

Blueberry Pancakes

3 Cups Bob’s Red Mill Organic High Fiber Pancake and Waffle Mix
2 1/4 cup almond milk
3 Tablespoons oil (coconut, walnut, extra light virgin olive oil)
3 tablespoons ground flax seeds
1 teaspoon ground cinnamon
2 cups fresh blueberries

Mix milk, oil, and flax together. Allow to sit about 5 minutes for the flax to absorb some liquid. Place pancake mix into a large mixing bowl and stir in cinnamon. Add in milk mixture and stir just until combined. Pour batter into 3″ circles on a preheated griddle. (I set mine to 340.) While first side is cooking, gently place some blueberries onto the top of the pancakes. Flip when edges become dry. Cook another 2-3 minutes and then serve. Makes about 18 pancakes. Serve with nut butters, pure maple syrup, or honey.

I’m sure blueberry muffins will be part of our menu this week as well 😉

1 Comment

by M. Terry on May 27, 2014 • Permalink

Posted in Family, Food, Nutrition, Recipes

Tagged Bob's red mill organic high fiber pancake and waffle mix review, fresh blueberry pancakes, healthy clean blueberry pancakes

Posted by M. Terry on May 27, 2014

https://wholetothecore.com/2014/05/27/hand-picked-blueberry-pancakes/

The Kitchen is Our New Classroom

Now that school is out, lunch takes on a whole new meaning…so long lunchboxes, hello kid-prepared dishes! For the first day of summer break, Anna decided she wanted to be “chef of the day”. For breakfast she decided on ham and egg cups (recipe below), Ezekiel english muffins, and apple slices with spiced fig hummus.

For lunch, she chose chicken, spinach salad, and fresh fruit salad. She did the chopping and assembling for the salads while I oversaw Aleyah (and kinda Joel) making sushi. She’s really getting the hang of it so I’m looking forward to more rolls over the summer 🙂

Dessert was simply store-bought, organic chocolate ship cookie dough squares that we cut in half and baked. We made a basic cream cheese frosting and turned our cookies into sandwiches topped with a strawberry slice.

And all this was done while wearing their PJs!

Ham and Egg Cups

4 slices of deli-sliced ham (We used Applegate Farms – nitrate free!)
4 eggs, beaten
1/4 cup milk of your choice
2 Tablespoons freshly grated Parmesan cheese

Beat eggs and milk. Place a slice of ham into a muffin tin. Press center down. Fill to the top with a beaten egg. Sprinkle with a half of a tablespoon of Parmesan cheese. Repeat with the remaining ham and eggs. Bake in a preheated 350 degree oven for about 20 minutes or until eggs are set. Allow to cool in the pan for 5 minutes. Run a knife between the ham and the muffin tin to release. Serve warm.

Shredded Brussel Sprout Salad – “A Salad For Each Week” #24

It seems to me that Brussel Sprouts often get a bad rap. 😦 They have an unfair stigma attached to them that they definitely don’t deserve! They are sweet when roasted and are great here in this salad shredded like a cabbage in coleslaw. Just 1 cup packs more than 100% of the RDA for vitamin K and C! So don’t pass these little guys by…gobble them up!

Shredded Brussel Sprout Salad

1 cup Brussel Sprouts
2 celery stalks, chopped
4-5 radishes
2 Tablespoon extra virgin coconut oil
2 Tablespoon rice wine vinegar
1 teaspoon garlic, minced
Salt and pepper to taste

Place oil, vinegar, garlic, and S&P into a medium bowl. Whisk together. Using a mandolin, carefully shred sprouts and radishes over the bowl. Place in chopped celery and gently stir to coat. Cover and chill for at least 30 min. Eating alone or over a bed of greens.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

11 Comments

by M. Terry on May 14, 2014 • Permalink

Posted in Food, Nutrition, Recipes

Tagged fresh brussel sprout salad, healthy clean grab and go salad

Posted by M. Terry on May 14, 2014

https://wholetothecore.com/2014/05/14/shredded-brussel-sprout-salad-a-salad-for-each-week-24/

Cool Zucchini, Carrot, and Radish Salad – “A Salad For Each Week” #22

This is one of my favorite hot weather salads. It is light, cool, refreshing, and is the perfect dish to eat for keeping hydrated! Keep it in the fridge and toss with your favorite lettuce for a super quick green salad.

Cool Zucchini, Carrot, and Radish Salad

2 medium zucchini
2 large carrots
8 radishes
1/3 cup onion
1 lemon, juiced
1 tablespoon rice vinegar
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/ cup freshly chopped parsley

Thinly slice the vegetables into disks using a food processor or mandoline. Add them to a medium bowl. Add all other remaining ingredients and stir until coated. Refrigerate until ready to serve.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

13 Comments

by M. Terry on April 29, 2014 • Permalink

Posted in Food, Nutrition, Recipes

Tagged Caprese Salad, Garden Fresh Tomato and Mozzarella Salad, summer tomato herb salad

Posted by M. Terry on April 29, 2014

https://wholetothecore.com/2014/04/29/cool-zucchini-carrot-and-radish-salad-a-salad-for-each-week-22/

Spring Snack

Today’s “Flower” Snack for the kiddos:
-Organic celery for the stem
-Thinly sliced apples for the petals
-Peanut butter and dried cranberries for the center
Happy Spring!!

4 Comments

by M. Terry on April 17, 2014 • Permalink

Posted in Food, Nutrition, Recipes

Tagged Easter spring healthy snack, flower healthy snack

Posted by M. Terry on April 17, 2014

https://wholetothecore.com/2014/04/17/spring-snack/

FAVORITE Waffle and Pancake Mix!

Just got our Amazon shipment of our all-time favorite waffle and pancake mix- Bob’s Red Mill High Fiber Pancake and Waffle Mix– and just in time for tomorrow morning’s waffle with strawberry syrup birthday breakfast for my oldest! Whenever I make this, I double the recipe, replace the 2 eggs with 2 tablespoons of ground flax seed, add a bit of cinnamon, and some vanilla extract. You can place them in the fridge if they will be eaten in the next few days (and they will!), or you can freeze them and pop them into the toaster. We also love peanut or almond butter, raisins, honey and pure maple syrup on this breakfast favorite- enjoy!

Lemon Lavender Bars

These snack bars were a ‘mom and daughter’ creation over spring break. Aleyah has really become accustomed to finding her way around the kitchen, and it was fun to be able to work on this together. Since she loves the scent of lavender (and it’s growing in our garden), I decided to let her taste it and here is what we came up with:

Lemon Lavender Bars

1 cup almonds
1 cup raisins
1/4 cup ground flax
1 lemon, Juiced and zested
1/4 cup water
2/3 cup whole oats
1/2 cup unsweetened coconut flakes
1/4 teaspoon salt
2 Tablespoons fresh lavender

Place almonds, raisins, and flax into a bowl. Zest and then juice lemon and add to the bowl. Pour in water and allow to sit for about 30 minutes for almonds to soften. Place the almond mix into a food processor and process until almost completely smooth. Add the remaining ingredients and process again until just mixed. Add a tablespoon of water at a time if needed to keep it moving in the processor. Line an 8X8 pan with wax paper. Pour mixture into pan and gently press to fill the pan. Place in fridge for at least 1 hr before slicing and serving.

1 Comment

by M. Terry on March 25, 2014 • Permalink

Posted in Nutrition, Recipes

Tagged Energy bars all natural, fruit and nut bars, homemade larabars, school breakfast and snack ideas

Posted by M. Terry on March 25, 2014

https://wholetothecore.com/2014/03/25/lemon-lavender-bars/

The “New Green” Salad – “A Salad For Each Week” #19

As I was standing over my garden and planning my next batch of veggies, I noticed how the leaves of the brussel sprout plant looked like larger versions of those on the actual brussel sprout. The wheels in my head began to turn, and I just knew that they would be a great green to eat. Sooooo, I googled “Brussel sprout plant leaves” and found just why I suspected- they are very much an edible part of the plant! Before pulling up the plants for the end of the season, I harvested the leaves and sautéed them up- once with onions and garlic and once with mushrooms and garlic- just as you would with any other green. I love discovering new things to eat and enjoy!

The “New Green” Salad

2 Tablespoons Olive Oil
2-3 cloves of Garlic

1 Medium Onion, sliced
3 cups loosely packed brussel sprout plant leaves, chopped
Salt and Pepper to taste
2 cups cooked grains (brown rice, quinoa, farro, pasta)
Hot sauce (optional)

Heat olive oil over medium heat. Saute onion and garlic for 5 minutes. Reduce heat and cook another 20 minutes to allow onions to begin to caramelize. Add in brussel sprout leaves and allow to cook until desired tenderness. (I prefer about 10 minutes or so.) Serve over your choice of whole grains or even on top of chicken!

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

16 Comments

by M. Terry on March 25, 2014 • Permalink

Posted in Food, Nutrition, Recipes

Tagged clean eating fajita salad, eating clean salad, grab and go healthy salad meal, quick salad, quinoa and pepper salad

Posted by M. Terry on March 25, 2014

https://wholetothecore.com/2014/03/25/the-new-green-salad-a-salad-for-each-week-19/

Fresh Argentinian Salad – “A Salad For Each Week” #18

Since breaking my wrist, I have not posted to my “A Salad for Each Week” series. Between being limited in my cutting and chopping abilities, my slow pecking – I mean typing!, and just lack of time due to the EXTRA time it took me to do everything else that had to be done, I just couldn’t get to these posts like I wanted to. BUT, it is back! Just a reminder, these salads are ones to make ahead and be able to eat off of for a few days. Embellish and substitute when desired!

This following recipe was created to go along side my slow cooker chimichurri pork loin. The main dish, pork roasted in a traditional sauce served in Argentina, along with the fresh fruits and veggies like you may find in their local markets, inspired its name. The name is a great way to impress those you are serving it to! Enjoy the freshness and coolness of this wonderful side…

Fresh Argentinian Salad

2 Tablespoons Coconut Oil
1/2 Lime, zested and juiced
2-3 cloves of Garlic

1 Tablespoon Rice Wine Vinegar
Dash of Salt and Pepper
1 Cup Fresh Pineapple, chopped
1 Cup Cucumber, chopped
1 Cup Tomato, chopped
1/4 Cup Red Onion, chopped
1 Avocado, sliced
2 Tablespoons Fresh Cilantro

Whisk oil, lime juice and zest, garlic, S&P, and vinegar in a large bowl. Place chopped pineapple, cucumber, tomato, and onion into bowl. Gently fold fruit and veggies into the dressing. Toss in fresh cilantro and place sliced avocado alongside or on top of salad. Serve alone or on top of crisp, bibb lettuce leaves.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

14 Comments

by M. Terry on March 24, 2014 • Permalink

Posted in Food, Nutrition, Recipes

Tagged clean eating fajita salad, eating clean salad, grab and go healthy salad meal, quick salad, quinoa and pepper salad

Posted by M. Terry on March 24, 2014

https://wholetothecore.com/2014/03/24/fresh-argentinian-salad-a-salad-for-each-week-19/

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All posts by M. Terry

Since I have saved my tomatoes from the hungry birds, it is time to enjoy them! Add in some Florida cucumber, green beans, and red onion, and you have a refreshing and hydrating salad on a muggy summer day. Vitamin C, B, and K are a few of the main nutrients your body will be loving!