All posts by M. Terry

Homemade Sweet Hummus for Sale!

Coconut Lime Hummus

Coconut Lime Hummus with Cucumber Slices ~ Or try it with graham crackers for a Key Lime pie-like treat!

As a wife and mom, I strive to feed my family healthy and nutritious foods so we can work and play to the best of our abilities. As I was feeding apple slices and peanut butter to my kids one summer afternoon, the wheels in my head started turning, and I  decided to try making a sweet hummus and came up with a yummy creation- Cinnamon Raisin Hummus! From that, several other flavors evolved and I began to sell them to family, friends, and friends of friends. Now my product is available at Downtown Produce in Melbourne as well as The Melbourne Beach Market.

Cinnamon Raisin – Raisins, Chickpeas, Almond Butter, Water, Cinnamon, Local Honey, Lemon Juice, Sea Salt – Click here for nutrition label

Orange Date – Dates, Chickpeas, Almonds, Orange Juice, Water, Cinnamon, Local Honey, Orange Zest, Sea Salt – Click here for nutrition label

Spiced Fig – Figs, Chickpeas, Almond Butter, Water, Cinnamon, Nutmeg, All Spice, Pure Maple Syrup, Lemon Juice, Sea Salt -Click here for nutrition label

Coconut Lime – Golden Raisins, Chickpeas, Almonds, Unsweetened Coconut, Water, Lime Juice, Lime Zest, Local Honey, Sea Salt – Click here for nutrition label

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Sweet Hummus Ideas:

  • A dip for apple, pear, and peach slices
  • Spread on bananas
  • Jazz up the morning- spread on your whole grain waffle, toast, or english muffin
  • Great on whole grain crackers or pretzels for an afternoon snack
  • Turn it into a savory sauce over pork or turkey

These flavors are packed full of complex carbs, are high in protein, and have a good dose of healthy fats. This is a great way to satisfy your sweet tooth and keep you feeling full!

PRICING:

$7 for 1, 8 oz container

$13 for 2, 8 oz containers OR

$18 for 3, 8 oz containers

To purchase, e-mail me at

fsu2000nole@hotmail.com

or call

321-427-5217

I accept cash, check, or Paypal payment to the above e-mail address.

 If you have any questions, please e-mail me or call!

My Small Business

My oldest, Aleyah, recently asked me what I do with the money that I make from my hummus. I was happy to report that the money I earn from my sales goes towards paying for her and her sister’s ballet tuition. According to the 3/50 Project, for every $100 spent in locally-owned business, $68 returns to the community! The good news here is that 100% of my profits go back into my community as I pay Space Coast Ballet for lessons for my two ballerinas. I love selling my sweet hummus because it promotes whole and clean eating, it provides me with the means to allow my girls to dance, and I know that I am giving back to my community!

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by M. Terry on June 23, 2011  •  Permalink
Posted in Nutrition, Product Review, Recipes
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Posted by M. Terry on June 23, 2011

https://wholetothecore.com/2011/06/23/homemade-sweet-hummus-for-sale/

From the Fridge to the Table

Product Review- Store-bought Salad Dressings

While I would love to make everything from scratch, there is just not enough time in the day! One of the store-bought items that I purchase on a regular basis is salad dressings. I avoid going down the aisles, so I buy the dressings that are refrigerated in the produce section. My go-tos include the Bolthouse brand along with Marie’s dressings. These two brands offer yogurt-based creamydressings as well as vinaigrettes. Because they contain no preservatives, they require refrigeration and do not have a long shelf life. Just another incentive to add more salads to your daily diet! There is no high fructose corn syrup in them like you would find in those sitting on one of the center aisles. I have introduced a number of people to these dressings, and each person has given them rave reviews!

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by M. Terry on June 23, 2011  •  Permalink
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Posted by M. Terry on June 23, 2011

https://wholetothecore.com/2011/06/23/from-the-fridge-to-the-table/

Thanksgiving in June

I created this salad last summer when I had a craving for all of those wonderful flavors of a Thanksgiving meal. Rather than the warm and cozy dishes of this fall holiday, I kept it light and cool as I transformed the traditional turkey dinner into a salad. In addition to the turkey,  the celery, carrot, and apple are reminiscent of stuffing,the cornbread is an all-time favorite side, and the pecans and cranberries give that last hint of  fall flavor. I hope you enjoy it as much as we do at our house!

Thanksgiving Salad

  • 6 Cups Spinach Leaves
  • 2 Cups sliced turkey breast (or rotisserie chicken if it’s easier!)
  • 1 large stalk celery, chopped
  • 1 large carrot, chopped
  • 1 large Granny Smith apple, chopped
  • 1 Cup dried cranberries
  • 1 lemon, juiced
  • 3/4 Cup toasted pecans*
  • 2 Cups cornbread croutons*
  • 1 teaspoons dried sage
  • 1 teaspoons dried thyme

Divide spinach leaves evenly among 4 plates. In a medium bowl, combine celery, carrot,  apple, dried cranberries,lemon juice, sage and thyme. Stir until herbs are evenly distributed. Place 1/4 of this mixture on top of each spinach bed followed by 1/4 cup of sliced turkey. Finish the salad with the cornbread croutons and toasted pecans. I use a splash of a berry vinaigrette to complete my Thanksgiving feast.

*Cornbread Crotouns

Preheat oven to 250. Cube cornbread. (I use Whole Foods cornbread- I freeze some whenever I come home with a pan) Let them sit out on a baking sheet for several hours if you can. Spray with olive oil, season with salt and pepper. Bake until toasted, about 30 minutes or so.  You can also toast the pecans at the same time, but only leave them in for about 10 min. or until you begin to smell them.

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by M. Terry on June 22, 2011  •  Permalink
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Posted by M. Terry on June 22, 2011

https://wholetothecore.com/2011/06/22/thanksgiving-in-june/

Food Network’s “Chopped” in My Kitchen

Kid-Created Salads- Eat at Your Own Risk!

Yesterday at lunchtime, our kitchen was transformed into the set from Food Network’s “Chopped.” If you’ve never seen this show before, several chefs are given a basket with several ingredients. They must use all these items to create a dish. They can use additional ingredients as well, but the main (usually odd flavor combinations) foods from the basket need to be the “stars” of the finished dish.

My girls love this show, so yesterday for lunch I gave them each a bag of ingredients. The bags included:

  • Cooked penne pasta
  • Carrot sticks
  • A cheesestick
  • Dried cranberries

The results were interesting to say the least! Here are the completed dishes…
Aleyah –

  • Pasta Salad-Penne pasta with  cheesestick cubes, chopped carrots, and parmesean cheese
  • Parfait- Strawberry yogurt, applesauce, blueberries, cranberries, apples, cinnamon, and agave nectar
  • Salad- Spinach leaves, carrots, cheesestick cubes, and ranch dressing

Anna-

  • Parfait- Applesauce, strawberry yogurt, apple slices, carrots, and  parmesean cheese
  • Pasta salad- Penne pasta with cranberries, applesauce, cheesestick cubes, bunny grahams, and cinnamon

While I told them they must eat whatever they created, Anna did resort to asking for something else for lunch! She was very adventurous and tried several bites of each of her dishes yet they ended up in the trash. I guess this was a learning experience for her! Aleyah ate almost everything she made, leaving only a few bites left. They truly had a blast and so This will become a weekly summertime “game”.

  • Anna's Creation

Aleyah's Creation

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by M. Terry on June 21, 2011  •  Permalink
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Posted by M. Terry on June 21, 2011

https://wholetothecore.com/2011/06/21/food-networks-chopped-in-my-kitchen/

Plating up Summer Salads – Tomato and Carrot Balsamic Salad

Summer is the best season for the largest variety of fruits and vegetables. This week, I will be posting a fresh and clean salad recipe each day.

TOMATO AND CARROT BALSAMIC SALAD

1 pint cherry tomatoes, cut in half

2 large carrots, chopped

1/4 cup fresh basil, chopped

1 Tablespoon extra virgin olive oil

2 teaspoons balsamic vinegar

Salt and pepper to taste

Combine oil, vinegar, and s&p in a large bowl. Whisk together. Add tomaatoes, carrots, and basil. Gently to stir to evenly coat. Refrigerate until ready to serve.

Tomato and Carrot Balsamic Salad

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by M. Terry on June 20, 2011  •  Permalink
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Posted by M. Terry on June 20, 2011

https://wholetothecore.com/2011/06/20/plating-up-summer-salads-tomato-and-carrot-balsamic-salad/

The Food Pyramid is Now a Plate

Do you remember getting your milk in the school cafeteria and seeing the food pyramid on the side? Well, that pyramid has been flattened into a plate. This visual makes much more sense!

Here are the new guidelines…

1. Vegetables – This should be the largest portion on your plate. Keep the heavy sauces and loads of salt off the veggies.

2. Grains – Whole grains should take up about 1/4 of your plate.

3. Protein – Lean protein should complete the right side of the plate.

4. Fruits – Finish off your plate with a colorful assortment of fresh fruit.

5. Dairy – Low-fat dairy is an important compliment to a well-balanced meal.

6. Fat/sweets – There is no place for these on this new guideline.

Using a disposable, divided plate is a great way to get started. Instead of filling the large section with meat, fill that with fruits and veggies and use the two smaller sections for your protein and whole grains.

Our Tortilla Crusted Chicken dinner from yesterday’s post is representative of the new food plate guideline. Broccoli, peppers, peaches, and blueberries take up half the plate, and the chicken coated in the corn tortillas (whole grains!) take up the other half of the plate. Serve with a glass of low fat milk, and you have a complete dinner!

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by M. Terry on June 17, 2011  •  Permalink
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Posted by M. Terry on June 17, 2011

https://wholetothecore.com/2011/06/17/the-food-pyramid-is-now-a-plate/

Product Review- Misto Olive Oil Sprayer

I LOVE my Misto olive oil sprayer! This can requires some pumping action to spray, but it is a lot cheaper and healthier than the Pam-like cooking spray. Just pour in the oil, give it 3-4 pumps, and it will spray a cooking pan well. You may have to do two sets of pumps if you are spraying multiple pans. This is a perfect way to add just a touch of olive oil to salads, meats, and other foods rather than too much oil pouring out from the olive oil bottle. It is definitely worth the investment!

1 Comment
by M. Terry on June 15, 2011  •  Permalink
Posted in Product Review

Posted by M. Terry on June 15, 2011

https://wholetothecore.com/2011/06/15/product-review-misto-olive-oil-sprayer/

Raising a Healthy Child

1. Breastfeed – Infants who nursed are able to self-regulate their feedings better than those who are bottle-fed, leading to a lower obesity rate within this group.

2. Eat Together as a Family – According to HealthDay , “those who ate three or more meals a week with their families were 12 percent less likely to be overweight than those who ate few or no meals with their families, and 20 percent less likely to eat sweets, fried foods, soda, and other unhealthy foods.”

3. Encourage  Good Eating and Exercise Habits – We need to teach our children the right foods to eat and encourage them to get moving!

4.Get Enough Sleep! – Obese children tend to have shorter sleep periods and more variable sleep patterns than their healthy counterparts who maintain a regular, sustained night’s rest.

5. Be an Example! – If parents eat high-fat, sugary, and salty foods, than their kids are exposed to those foods and are likely to follow suit. In the same way, those parents who eat fruits and vegetables have children who will do just as their parents do- consume more healthy foods. Click here for some kid-friendly and fun snacks.

1 Comment
by M. Terry on June 15, 2011  •  Permalink
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Posted by M. Terry on June 15, 2011

https://wholetothecore.com/2011/06/15/raising-a-healthy-child/

Kid-Friendly Summer Time Treats

As we enter into summer break, we can take the time to have fun in the kitchen with our kids. Here are some great and nutritious eats for our little ones!

1. Rainbow Trifle –

Rainbow Trifle

A simple layering of fruit that is a feast for the eyes and for the tummy! I used strawberries, cantaloupe, banana, green apple, blueberries, and purple grapes.

2. Froggy Snack – I made this “toadally” cute snack with Aleyah’s class. Use two slices of apple held together with peanut butter. Cut a grape in half and

Apple Frog

glue them on with more peanut butter, and then dab a bit more PB on the bottom of each mini chocolate chip and place on top of each grape.

3. Dirt– The traditional kid favorite redone with organic vanilla yogurt, Whole Foods’ 365 chocolate sandwich cookies, and an organic gummy worm.

Dirt

4.Bunny Face Cracker – This snack is another creative way to turn a favorite critter into a an edible treat! The idea came from a blog titled Blue Eyed Blessings.

5. Breakfast Cookies– What kid doesn’t like to bake and eat cookies?! This is our trusty go-to recipe.

 

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by M. Terry on June 14, 2011  •  Permalink
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Posted by M. Terry on June 14, 2011

https://wholetothecore.com/2011/06/14/kid-friendly-summer-time-treats/

Childhood Obesity – Our Responsibility

Last week, I worked the volunteer cafe at VBS. Our job was to keep the refreshments flowing for the 100 or so volunteers that came to help. The tables were stocked with traditional goodies- cookies, brownies, donuts, and the like, but I also made sure there were healthy choices too- hummus and pita chips, vegetables, fruit, and whole grain pastas and breads.

I was saddened by how many overweight youth came through that room. And even those that weren’t overweight still loaded their plates with high sugar and high fat items. I’m talking about 4-6 cookies, a brownie, chips, and lemonade. May I will be brazen enough to say that overfeeding a child is just as much a form of  abuse as is starving a child in the name of punishment? We think nothing of it when a parent placates their child with food. We even think it’s cute for a child to be called “chubby” or we say, “There’s just more of him to love”. Allowing food to be a satisfier in times of emotional need leads to a cycle that is truly difficult to break. In the same way, if we fail to educate our children in nutrition, be it due to  “ignorance” or apathy, we have also failed to steer them down the path that will keep them healthy and strong in the life God has given them.

According to the Florida Hospital, the number of children in the United States who are considered overweight or obese has doubled, from 15 percent in the 1970s to nearly 30 percent today. An overweight child can face numerous health conditions including…

*high blood pressure

*high cholesterol

*diabetes

*asthma

*heart disease

*depression

*low self-esteem

My heart breaks for those youth and children that I saw who are already struggling with weight. Their precious bodies must begin now to work harder, putting strain on their hearts, lungs, liver, kidneys, and their emotional well-being. As a mom, I encourage you to educate yourself and help your child, your grandchild, niece, nephew, or your students to make wise choices now so they have the best opportunity to live a full and abundant life! This week is dedicated to our children and the many ways to help them make the best choices possible.

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by M. Terry on June 13, 2011  •  Permalink
Posted in Motivation, Nutrition
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Posted by M. Terry on June 13, 2011

https://wholetothecore.com/2011/06/13/childhood-obesity-our-responsibility/

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