All posts by M. Terry
Jesus Had Big Biceps and Ate Kale
Posted by M. Terry on March 16, 2015
https://wholetothecore.com/2015/03/16/jesus-had-big-biceps-and-ate-kale/
Mint Chocolate Chip Pancakes for Your St. Patty’s Day
I tried making these about a month ago and accidentally overdosed them with peppermint extract😳 The batter got tossed, and a redo was in store. This time I added a bit of the extract at a time and got the right amount of mintiness. So with spinach, fresh mint, and some extract, I created the green pancakes I was hoping for.
Mint Chocolate Chip Pancakes
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2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix
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3/4 cup almond milk
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1/3 cup water
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1 large handful of spinach leaves
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1 small handful fresh mint leaves
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1 egg, beaten
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1 Tablespoon ground flax seeds
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2 Tablespoons coconut oil, melted
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1/8 teaspoon pure peppermint extract
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Mini chocolate chips
Place spinach, mint leaves, water, milk, and flax in a blender. Blend until completely smooth. In a bowl, combine pancake mix, egg, oil, greens mixture, and extract. Stir until just blended. On a preheated, oiled griddle (I use coconut oil at 375 degrees), pour batter (about 1/3 cup per cake) onto griddle and top with a scattering of mini chips. Allow pancakes to become dry around edges before flipping. Cook an additional 3 minutes or so. Serve warm with a drizzle of pure maple syrup or coconut oil.
Some other minty recipes you will enjoy:
Mint Chocolate Chip Smoothie
Fresh and Minty Cantaloupe and Tomato Salad
Posted by M. Terry on March 15, 2015
https://wholetothecore.com/2015/03/15/mint-chocolate-chip-pancakes-for-your-st-pattys-day/
40,000 Clicks – Thanks!
I’m just a little blog in the land of health and nutrition sites, but as of last night, my awesome readers pushed me pass 40,000 views! Thanks for reading – you are the best!
Posted by M. Terry on March 11, 2015
https://wholetothecore.com/2015/03/11/40000-clicks-thanks/
Garden Fresh Ratatouille
If you didn’t know, I have a small vegetable garden. This season, I planted cherry tomatoes. I never DREAMED I would end up harvesting about 100 of these little guys in just one week! Therefore, I shall share one of the recipes I made this week for dinner. Ratatouille is a traditional French vegetable dish that features tomatoes and several other key ingredients like eggplant, zucchini, onions, and garlic and seasoned with various herbs. I used my mini crockpot for this, and it turned out great! I even had some for breakfast this morning. It is a great filling for an omelet!
Ratatouille
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2 cups cherry tomatoes, sliced in half
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2 cups eggplant, diced
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2 cups zucchini, diced
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1/2 cup onion, diced
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2 garlic cloves, minced
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1 sprig rosemary
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1 sprig thyme
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1 teaspoon herbs de provence
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1 tablespoon olive oil
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Salt and Pepper to taste
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Parmesan cheese
Place diced eggplant into a strainer. Lightly salt and allow to sit for at least 10 min. Rinse and pat dry. Place all ingredients, except the sprigs of herbs, into a bowl and stir to coat. Pour the vegetables into a crockpot and top with sprigs. Cook on low for about 2-4 hours. Time will vary depending on the cooking temperature of your crockpot and how tender you like your veggies, so it’s best to check after 2 hours and determine if you want them softer or if they are perfect. Serve warm, topped with cheese.
Other Tomato Dishes that we will have had OR will be having very soon:
Tomato and Carrot Balsamic Salad
Green Bean, Tomato and Mozzarella Pesto Salad
Balsamic Chicken, Tomato, and Mozzarella Skewers
Posted by M. Terry on March 10, 2015
https://wholetothecore.com/2015/03/10/garden-fresh-ratatouille/
Tangy Kale and Sweet Potato Bit Salad for a “Brown Bag” Lunch
I am going on a field trip tomorrow with my oldest. I always like to pack a salad for my lunch, but a dressed salad can be tricky to take for a “brown bag” lunch. My solution is to use a hearty green, like kale, so it doesn’t get soggy and wilt. It makes the not-so-tender leaves softer and full of flavor.
Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!
Tangy Kale and Sweet Potato Bit Salad
4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste
Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!
Posted by M. Terry on March 5, 2015
https://wholetothecore.com/2015/03/05/tangy-kale-and-sweet-potato-bit-salad-for-a-brown-bag-lunch/
NaturalNews.com – You Will Find Me There!
Thanks to Natural News Blog for referencing my post, Natural Benefits of Sweet Hummus, in one of their blogs today about how hummus can improve certain aspects of your health!
Posted by M. Terry on March 2, 2015
https://wholetothecore.com/2015/03/02/naturalnews-com-you-will-find-me-there/
Banana Nut Stuffed Dates
My family loves dates. They are naturally sweet (so a few go a long way) yet are high in fiber, potassium, magnesium, manganese, and B6 vitamins. I chose to stuff these dates with more potassium (banana) and more manganese (almonds) with a hint of orange. Yep. These were a hit in our home for an after-dinner treat.
Banana Nut Stuffed Dates
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20 Dates (I used medjool dates)
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1 banana
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1/2 cup raw almonds
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1 small orange
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2 Tablespoons ground flax
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1 teaspoon honey
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1/2 teaspoon vanilla
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1/2 teaspoon cinnamon
Place almonds into a glass jar. Zest and juice the orange and pour over the almonds. Allow to soak for at least an hour. Place almonds and liquid into a food processor. Turn on food processor and allow to run until the almonds are finely ground. Add in banana, flax, honey, vanilla, and cinnamon. Process until thoroughly combined. Slice dates in half and remove pit if they are present. Fill each date with about a teaspoon or so of the banana nut mixture. Garnish with orange zest. Serve immediately or cover and refrigerate until ready to serve. Allow them to sit out for about 10 minutes so the dates soften up a bit.
Posted by M. Terry on February 20, 2015
https://wholetothecore.com/2015/02/20/banana-nut-stuffed-dates/
Homemade Peanut Butter
Homemade nut butters are not time-consuming to make…the food processor does all the work! It takes about 5 minutes or so for the nuts to grind into the creamy butter consistency. For peanut butter, you need to use dry roasted nuts. BUT BE CAREFUL! Some brands use preservatives (yes, Planters is one of them) so I actually buy the dry roasted peanuts at Aldi because the ingredients are: Peanuts. 🙂
Homemade Peanut Butter
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4 cups dry roasted peanuts
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Pinch of salt
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Additional peanuts, honey, cinnamon, raisins (optional)
Place peanuts and salt into the food processor. Start the food processor and allow it work for about 2 minutes. Scrape down sides and turn on again allowing it to work for another couple of minutes until it reaches the desired consistency. If you would like chunky peanut butter, place in an additional cup of peanuts and pulse. You can add in a touch of honey, cinnamon, raisins, or whatever else you like with your peanut butter. Yields 2 cups. Store in a mason jar in the fridge for one month.
Use this peanut butter to make cranberry and white chocolate cookies!
Posted by M. Terry on February 19, 2015
https://wholetothecore.com/2015/02/19/homemade-peanut-butter/
Passionately Dancing for Him
A post from a guest blogger: My daughter, Aleyah. ❤
Aleyah Terry
Posted by M. Terry on February 16, 2015
https://wholetothecore.com/2015/02/16/passionately-dancing-for-him/
Mocha Cherry Truffles
Yes, you can enjoy Valentine’s Day without packing on a few extra pounds. I made these with my Valentine baby, Anna, in mind. She LOVES cherries and chocolate. And what’s more “Valentiny” than truffles? Here is our “secret” recipe…from our hearts to yours!
Mocha Cherry Truffles
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2 cups raw cashews
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1 cup dried cherries
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5 dates
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1/4 – 1/3 cup brewed coffee
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1/4 – 1/3 cup water
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1/4 cup cacao powder
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1/4 cup whole grain flour (I used millet)
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1/2 teaspoon vanilla
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Extra cacao powder
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Unsweetened shredded coconut
Place cashews into a jar and pour enough water and coffee (in equal amounts) over them to completely immerse the nuts. Allow to soak at least an hour. After soaking, place cashews (and the liquid) into a food processor and process until ground. Add in cherries and dates. Mix until blended. Add in cacao powder, flour, and vanilla. Mix again, scrape down sides, and mix one last time. Mixture should be thick and moist – like peanut butter. Remove from processor and place in refrigerator to chill for about 30 minutes. Place cacao powder and coconut into two separate bowls. Take mix out of fridge. Line a platter with wax paper. Roll mixture into 1 or 1.5″ balls and then roll each ball around in your choice of cacao powder or coconut until coated all around. Place on lined platter and refrigerate until ready to serve. Makes about 10-12.
Posted by M. Terry on February 7, 2015
https://wholetothecore.com/2015/02/07/mocha-cherry-truffles/
Proverbs 31 Devotionals
Whole to the Core Blog 