All posts by M. Terry

‘Eating Clean on the Cheap’ – Sausage and Tortellini Vegetable Soup

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Thank you to my sweet Anna for helping me cut the celery, squash, and zucchini for our soup! She’s always happy to help and I am thankful for the company!

This soup was made extra tasty with my newly ripened ponderosa lemon and fresh rosemary.Fresh ingredients add so much flavor to a dish.

If you use my vegetable broth tip and saute twice the veggies needed you’ll be able to make two big pots of soup- one for dinner, and one to freeze.

Sausage and Tortellini Vegetable Soup

*On sale this week (Nov. 17-23)  at Publix

  • 1 pkg Al Fresco Chicken Sausage* (This was an unadvertised sale at my Publix)
  • 1 pkg Bertolli whole wheat tortellini*
  • 32 oz. vegetable broth*
  • 1/2 medium onion*, diced
  • 2 medium carrots*, diced
  • 2 celery stalks*, diced
  • 1 medium squash*, chopped into 1/2″ pieces
  • 1 medium zucchini*, chopped into 1/2″ pieces
  • 2 teaspoons minced garlic
  • 1/2 lemon, juiced
  • 1 sprig rosemary, needles removed
  • Salt and pepper to taste
  • 1 tablespoon olive oil

In a large pot, cook tortellini according to package. Drain and drizzle with just a touch of olive oil to prevent sticking.

Meanwhile, place pan over medium high heat. Place the sausage links into the pan and cook until browned, about 3 minutes per side. Remove from pan, cool slightly, then cut into bite-sized pieces. Set aside.

In the same pan, reduce to medium heat and add garlic and onion and stir occasionally for 5 minutes or so. Add in carrots and celery and saute for an additional few minutes. Stir in squash and zucchini, turn stove to medium-low and allow vegetables to cook for about 10 minutes. 

Add broth to the pasta pot. Place in sausage and vegetables. Pour in lemon juice and rosemary needles. Cover and simmer over medium heat for 30 minutes. Add in tortellini and simmer for an additional 5 minutes. Serve immediately.

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by M. Terry on November 15, 2011  •  Permalink
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Posted by M. Terry on November 15, 2011

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Garlic Toe Jam

Late yesterday afternoon, I felt congestion setting in and my voice beginning to go. Thankfully this is happening now and not next week right before my marathon! In order to recover quickly, my two weapons for fighting an oncoming cold are zinc and garlic. (And lots of hot tea too!)

Zinc – Zinc lozenges and syrup interfere with the cold virus’ ability to multiply within the nose and throat. I try to take one every 2-3 hours.

Garlic – It is a bit smelly, but I crush garlic, mix with a bit of olive oil, place on the bottom of my feet, and put on socks. The skin on the bottom of the feet is quite permeable and the garlic is able to seep into the body more quickly. Garlic’s anti-bacterial, anti-fungal, anti-parasitic and anti-viral properties stem from a compound called allicin. Allicin is produced when the garlic is crushed or chopped. And, as I said, you will stick, but stinky-ness is better than sickness 🙂

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by M. Terry on November 15, 2011  •  Permalink
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Posted by M. Terry on November 15, 2011

https://wholetothecore.com/2011/11/15/garlic-toe-jam/

A Runner’s Pulse, But a Dancer’s Heart

The nurse at the doctor’s office this past week said that I had a runner’s pulse. While I am proud of my running career, I must say that dancing is my first love . I took 8 years of ballet and jazz, and after a 20 year hiatus, I have the opportunity to join my girls in the production of The Nutcracker. Today was our first practice and a mix of anxiety and excitement followed me to the dance floor. I enjoyed each and every moment, and I don’t think that I stopped smiling during that 1 and a half hour period!
If time and money were no object, ballet would be my first choice for physical activity. Maybe one day when my kids are all in school, I will seize the chance to once again find my place at the barre. I wonder how many of us are anxious about returning to a sport we once loved, or fearful of trying something that we’ve always dreamed of one day doing…

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by M. Terry on November 13, 2011  •  Permalink
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Posted by M. Terry on November 13, 2011

https://wholetothecore.com/2011/11/13/a-runners-pulse-but-a-dancers-heart/

Turkey Fun Around Our Kitchen Table

I’ve been a little quiet this week on my blog. This has been out of necessity rather than choice. And unfortunately next week is even busier for me. However, I did managed to make time with the kids to create these turkey treats. We had fun putting them together, and these snacks were gobbled up!

Apple and Pear Turkey

  • 1 Flatout wrap
  • peanut butter
  • 1 apple, sliced
  • 1 pear, cut in half and cored
  • 1 dried cranberry
  • 2 mini chocolate chips

Spread peanut butter on half of the wrap and then fold over. Use peanut butter to “glue” the pear as the body, the apple slices for the tail, the dried cranberry for the gobbler, and the mini chocolate chips for the eyes. 

To eat this turkey, I removed the pear, and then simply sliced it between the apple slices. It made the perfect-sized slice for small hands and mouths.

Potato and Pepper Turkey

  • 1 Flatout wrap
  • 1/2 cup shredded cheese
  • hummus
  • Assorted peppers, sliced
  • 1 small sweet potato, cut in half

Place cheese on one half of the wrap, fold over, and place in microwave 30-45 seconds to melt cheese. Use hummus to “glue” the sweet potato as the body, the pepper slices for the tail, a small red pepper sliver for the gobbler, and the pepper seeds for the eyes.

You could use carrot sticks, celery sticks, or whatever veggies you have to make the colorful tail.

Anna's Turkey

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by M. Terry on November 11, 2011  •  Permalink
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Posted by M. Terry on November 11, 2011

https://wholetothecore.com/2011/11/11/turkey-fun-around-our-kitchen-table/

Sweet Potumpkin Squares

This is a Publix recipe (Sweet Potato Pecan Bars) that I have tweeked just a bit in order to appease everyone’s tastes and my whole foods emphasis. The first time I made these, Aleyah loved them but Anna didn’t care much for them. The original recipe called just for sweet potatoes but I know that Anna likes pumpkin so I replaced half of the sweet potatoes with canned pumpkin. I also left off the pecans and used toasted raw almonds instead since they are a favorite nut here in our home.

The girls each have a square in their lunch box today, which means they will have a very healthy dose of Vitamin A so they can maintain healthy eyes and vision and a good dose of Vitamin C to ward off all those school germs!

Sweet Potumpkin Squares

  • 3 tbsp extra light virgin olive oil
  • 2/3 cup cinnamon graham cracker crumbs (365 brand or Back to Nature)
  • 1 egg, lightly beaten
  • 1/2 cup mashed sweet potatoes
  • 1/2 cup canned pumpkin
  • 1/4 cup plain Greek yogurt
  • 1/4 cup organic sugar
  • 1 1/2 tsp whole grain flour
  • 3/4 tsp pumpkin pie spice
  • 1/3 cup low fat milk
  • 1/2 cup chopped toasted raw almonds

Preheat oven to 350°. In a small bowl stir together cracker crumbs and oil. Press onto bottom of a lightly greased baking pan. Bake for 10 minutes or until lightly browned. Set aside to cool.

For filling, in a medium bowl stir together egg, mashed sweet potatoes , pumpkin, and yogurt. Stir in the 1/4 cup sugar, the flour and pumpkin pie spice until smooth. Stir in milk. Pour mixture evenly over crust. Bake at 350° about 25 minutes. Immediately sprinkle with remaining chopped nuts; press lightly into filling. Cool completely in pan on a wire rack; chill. Cut into bars. Cover ans store in refrigerator up to 2 days or freeze up to 1 month.

Check back later this week for my spiced fig and pear bars! Click the FB ‘like’ button the right to have it posted on your wall.

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by M. Terry on November 7, 2011  •  Permalink
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Posted by M. Terry on November 7, 2011

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Pumpkin Pancakes for Dinner

I wanted to switch things up a bit tonight as we ate breakfast for dinner, so I searched the internet for pumpkin pancakes and found this wonderful recipe from Can You Stay For Dinner?. We topped ours with toasted almonds, mini chocolate chips, and pure maple syrup. I wasn’t sure if we were eating dinner or dessert!

From "Can You Stay For Dinner?"

FYI- The pancakes take a little longer than regular ones to cook, and I discovered that the batter cooked better when it was a bit thicker.

 

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by M. Terry on November 5, 2011  •  Permalink
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Posted by M. Terry on November 5, 2011

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From Couch Potato to Couch Warrior

Fitness Magazine’s, The Couch Workout, is a great way to incorporate some exercise into a morning or evening of TV watching. Like to spend Saturday and Sunday afternoons watching some football? Use this one-piece-of-equipment workout as you cheer on your favorite team. (BTW- My Seminoles play BC tonight. Go ‘Noles!) Use your “me” time to relax and tone! A resistance band can be bought at any area sports store or go to Amazon and spend about $15 for one. It’s a minor investment for all its benefits.

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by M. Terry on November 3, 2011  •  Permalink
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Posted by M. Terry on November 3, 2011

https://wholetothecore.com/2011/11/03/from-couch-potato-to-couch-warrior/

Candy for Troops, Cash for Kids

Thankfully, here in Melbourne, we have a dentist that buys Halloween candy from kids and ships it overseas to the troops. Dr. Ron Richardson gives $1 for each pound of candy, along with a toothbrush, and a Happy Meal coupon. (I will politely decline the latter 🙂 ) If you live along the Space Coast, he is hosting this annual “party” today from 3-5 PM at his office at 1704 Airport Blvd. Last year I went in the morning and just handed the candy to them. No “rewards” were being handed out at that time, but I was just happy to see the mounds of sugary stuff disappear!

So Google your city’s name along with ‘dentist Halloween candy’ and see if you get a hit. Ditch the extra candy so the temptation is long gone !

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by M. Terry on November 1, 2011  •  Permalink
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Posted by M. Terry on November 1, 2011

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Happy Halloween!

Happy Halloween!

Enjoy your fun size bag of M&Ms and your mini Hershey’s bar today! Remember that just because you have a small treat or two doesn’t mean that you’ve blown it for the day and might as well eat whatever for the remainder of this Halloween. You can enjoy a little candy and still not fall off the wagon (or hayride!)

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by M. Terry on October 31, 2011  •  Permalink
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Posted by M. Terry on October 31, 2011

https://wholetothecore.com/2011/10/31/happy-halloween/

‘Eating Clean on the Cheap’ – Orange Ginger Salmon with Fresh Asparagus Salad

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This dish was made specifically for Aleyah’s lunch. I always have a special lunch for her on Fridays so she doesn’t feel left out of the school cafeteria’s “treat” of 2 slices of Domino’s pizza and canned fruit (which would cost me $4! The salmon and cous cous cost me approximately $3.50).  I made this a double portion so I could have it for my lunch today too since it is ideal for my postrun recovery. With its high protein content and omega 3 fats, my tummy is filled and my muscles and joints are treated with salmon’s anti-inflammatory properties.

While the salmon in the seafood case is on sale this week, bypass that one- it is farm-raised and color-enhanced. Go to the freezer and purchase the 12 oz wild caught salmon which is a bit more, but still on sale.

Orange Ginger Salmon with Fresh Asparagus Salad

*On sale this week at Publix.

Orange Ginger Salmon

  • 12 oz Wild Salmon*
  • 1 orange*
  • 1 Tablespoon freshly grated ginger
  • Salt and Pepper to taste
  • 1 cup whole grain cous cous
  • 1 cup spinach leaves*, finely chopped
  • 1/3 cup chicken or vegetable broth
  • 2 teaspoons garlic, mined
  • Salt and pepper to taste

Preheat oven to 350. You will need a piece of foil or parchment paper that is large enough to completely cover the fish. Spray with olive oil. Mix cous cous, spinach, garlic, and salt and pepper together. Place onto foil. Gently pour broth over the cous cous. Place salmon on top of cous cous. Zest orange over the fish, and then cut open the orange and squeeze juice over salmon. Sprinkle with the ginger, salt, and pepper. Pull foil up over the fish and fold top and sides completely closed. Bake for 20 minutes and serve.

Fresh Asparagus Salad

  • 1/2 lb Asparagus*, ends trimmed and cut into 1” pieces
  • 1/3 cup thinly sliced onion*
  • 1 large red pepper, thinly sliced and cut into 1” pieces
  • ¼ cup fresh herbs (I used basil)
  • 2-3 teaspoons Olive oil
  • 2 teaspoons Balsamic Vinegar
  • 2 cloves of garlic, minced
  • Salt and Pepper to taste

Place all the vegetables and herbs into a bowl and stir together. Spray or drizzle with a touch of olive oil. Add balsamic vinegar, garlic, salt, and pepper. Stir together and allow to sit for 30 minutes or longer. Serve cold alongside the salmon.

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by M. Terry on October 27, 2011  •  Permalink
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Posted by M. Terry on October 27, 2011

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