All posts by M. Terry

The 1905 Salad – “A Salad For Each Week” #52

Well, I made it! 52 salad recipes – one for each week of the year! It took me longer than a year, but I am a wife of a full-time minister and student, the mom to three active kids, an avid exerciser, and a cooking addict. My time is stretched between so many different activities. While I would love to post all that I do and create, it’s just not possible. But I am thankful for what I do find time to share. I think I saved the best salad for last. This for sure is one of my all-time favorites!
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If you’ve ever had the opportunity to dine at one of the Columbia Restaurants, then the 1905 Salad will be familiar to you. This salad is served with ham or turkey and swiss cheese, spanish olives and tomatoes and swimming in an olive oil/lemony garlic dressing. So, at home, I typically add artichoke hearts (love lemon and garlic with artichokes!), leave out the cheese, meats, and olive oil. Here is how I make my “1905” dressing:

1905 Salad Dressing

1 large lemon, juiced

1/4 cup red wine vinegar

2 teaspoons coconut aminos 

1-2 garlic cloves

1 tablespoon nutritional yeast

1 tablespoon Dijon mustard

1 teaspoon dried oregano

Pepper to taste

Place all ingredients into a food processor and process until smooth. Store in an airtight, glass container in the fridge for 1 week.

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

  44. Cucumber Salad

  45. Roasted Beet, Nut and Feta Salad

  46. Butternut Squash and Green Bean Succotash

  47. Grilled Smoky Spanish Salad Seared

  48. Seared Brussels Sprouts and Butternut Squash over Swiss Chard 

  49. Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette

  50. Egg Salad

  51. Chocolate Kale Chips

 

 

3 Comments
by M. Terry on February 5, 2015  •  Permalink
Posted in Food, Nutrition, Recipes, Salads
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Posted by M. Terry on February 5, 2015

https://wholetothecore.com/2015/02/05/the-1905-salad-a-salad-for-each-week-52/

Cranberry and White Chocolate Valentine Cookies

I often make these chickpea cookies for the kids with mini chocolate chips. I place the extra cookies into a container and keep them in the freezer for school snacks for the week. We decided to dress these cookies for Valentine’s Day, and the vote is that these are better than the “plain” chocolate chip ones.

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Valentine Chickpea Cookies

  • 3 cups chickpeas (cook your own and freeze the rest for a later use – like another round of cookies!)
  • 1 cup all-natural nut butter (we prefer almond or peanut)
  • 1/3 cup date paste
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 cup dried cranberries
  • 1/2 cup white chocolate chips

Preheat oven to 350. Place chickpeas into a food processor and process until crumb-like. Add in nut butter, honey, vanilla, powder, and cinnamon and mix until it forms a sticky dough. Place into a mixing bowl and then fold in cranberries and chips. Form into 1.5-2″ balls and place onto a cookie sheet. Slightly flatten with the palm of your hand. Bake 10 min. Makes 15-20. 

1 Comment
by M. Terry on January 31, 2015  •  Permalink
Posted in Food, Recipes
Tagged ,

Posted by M. Terry on January 31, 2015

https://wholetothecore.com/2015/01/31/cranberry-and-white-chocolate-valentine-cookies/

Chocolate Kale Chips – “A Salad For Each Week” #51

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Last week on my FB page (which you can click here and ‘like’ my page for quick tips and motivation), I posted the above image. I was challenged to make a chocolate salad, therefore, after some trial and error and some research, I managed to do just that. Enjoy!

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Chocolate Kale Chips

  • 4 cups kale, big stems removed

  • 1/4 cup cocoa powder

  • 3 Tablespoons honey

  • 2 teaspoons coconut oil

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon (optional)

Bake at 350 for 10 min. Turn off oven and leave the chips in for another 10 min. Remove the pan from the oven, allow them to sit for 5 min. and then serve. The key to kale chips is to eat them fresh or they lose their crispiness. You can place them back in the oven for a few minutes if they are not finished right away. (This most likely won’t happen 🙂 )

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

  44. Cucumber Salad

  45. Roasted Beet, Nut and Feta Salad

  46. Butternut Squash and Green Bean Succotash

  47. Grilled Smoky Spanish Salad Seared

  48. Seared Brussels Sprouts and Butternut Squash over Swiss Chard 

  49. Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette

  50. Egg Salad

 

 

1 Comment
by M. Terry on January 19, 2015  •  Permalink
Posted in Food, Nutrition, Recipes, Salads
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Posted by M. Terry on January 19, 2015

https://wholetothecore.com/2015/01/19/chocolate-kale-chips-a-salad-for-each-week-51/

You Consume 1/4 to 1/2 Pound of Sugar a Day

The average American consumes anywhere from a quarter to a half pound of sugar a day.

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PLEASE read this article from The New York Times about how sugar is just as addictive as cocaine and nicotine, and how the food industry is happy to have us addicted to sugar so it can continually sell us their junk.

The solution? As the article states:

“A better approach to sugar rehab is to promote the consumption of whole, natural foods. Substituting whole foods for sweet industrial concoctions may be a hard sell, but in the face of an industry that is exploiting our biological nature to keep us addicted, it may be the best solution for those who need that sugar fix.”

5 Comments
by M. Terry on January 14, 2015  •  Permalink
Posted in Food, Motivation, Nutrition
Tagged

Posted by M. Terry on January 14, 2015

https://wholetothecore.com/2015/01/14/you-consume-14-to-12-pound-of-sugar-a-day/

Southwest Wonder Soup

I quick 30 min meal that provides plenty of taste and leftovers too!

Southwest Wonder Soup

  • ½ head of cabbage, chopped

  • 1 cup celery, diced

  • 1 cup onion, diced

  • 1 cup carrots, diced

  • 1 cup kale, chopped

  • 1 green bell pepper, diced

  • 2-3 cloves garlic, minced

  • 4 cups veggie broth

  • 14 oz can diced tomatoes

  • 1 lime, squeezed

  • 1/2 cup fresh cilantro, chopped

  • 1 Tablespoon Mexican spice blend

  • ½ teaspoon red pepper flakes

  • 2 cups cooked black beans

  • Pepper to taste

  • Avocado or guacamole

  • Hot sauce, optional

Directions:
Saute garlic, celery, onions, bell peppers, and carrots in a large pot with a little bit of water until slightly tender. Pour in veggie broth and lime juice. Add inMexican spice blend and stir in tomatoes and cabbage. Bring to a boil and then reduce heat. Cook until cabbage is tender. Stir in black beans, fresh cilantro, red pepper flakes, and pepper.  Serve hot with fresh avocado or guacamole on top.

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by M. Terry on January 8, 2015  •  Permalink
Posted in Food, Recipes
Tagged , ,

Posted by M. Terry on January 8, 2015

https://wholetothecore.com/2015/01/08/southwest-wonder-soup/

Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette- “A Salad For Each Week” #49

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I served this last night at our family’s New Year’s Day dinner. I love Giada’s orange vinaigrette dressing, and I knew it would pair perfectly with the sweet potatoes and cranberries. The dressing has more acidic flavor than oil flavor which I prefer. You can toss in nuts and/or seeds of your choice for a well-balanced combo of carbs, fats, and proteins. Salmon would also be an ideal topper for the flavors in this salad. 

Roasted Sweet Potato and Cauliflower Salad with Orange Vinaigrette 

  • 1 Head of romaine, chopped

  • 6 oz spinach leaves 

  • 2 cups cauliflower, chopped

  • 1 medium sweet potato, diced

  • 1/2 cup celery, diced

  • 1/4 cup onion, diced

  • 1-2 garlic clove, minced

  • 1/4 cup dried cranberries

  • Olive oil

  • Salt and pepper to taste

 

Giada’s Orange Vinaigrette 

  • 2 oranges, zested

  • 2 small oranges, juiced or 1 large orange, juiced

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • 1 clove garlic, peeled

  • 3/4 teaspoon salt

  • 3/4 teaspoon freshly ground black pepper

  • 3/4 cup extra-virgin olive oil

Place cauliflower, sweet potato, onion, and garlic on a baking sheet. Spray with olive oil and season with a touch of salt and pepper. Place in a pre-heated 350 degree oven for about 20 minutes or until veggies are soft. Remove from oven and allow to cool down. Meanwhile, make the dressing. Place 3 tablespoons of the dressing into the bottom of a large serving bowl, and then add romaine and spinach and toss. Place cooled veggies, celery and cranberries over greens and drizzle with another touch of dressing.  Serves 6-8.

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My orange vinaigrette dressed salad on my super fancy paper plate 🙂

 

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

  44. Cucumber Salad

  45. Roasted Beet, Nut and Feta Salad

  46. Butternut Squash and Green Bean Succotash

  47. Grilled Smoky Spanish Salad Seared

  48. Seared Brussels Sprouts and Butternut Squash over Swiss Chard 

 

 

5 Comments
by M. Terry on January 1, 2015  •  Permalink
Posted in Food, Nutrition, Recipes, Salads
Tagged , , ,

Posted by M. Terry on January 1, 2015

https://wholetothecore.com/2015/01/01/roasted-sweet-potato-and-cauliflower-salad-with-orange-vinaigrette-a-salad-for-each-week-49/

The Last One Standing (Flu-free)

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December 14th proved to be the beginning of my family’s battle with the flu virus. It started with my almost 8 yr old, Anna. She quickly gave it to Daddy, who then gave it to 5 yr old Joel. Aleyah and I managed to stay bug-free…until the following Sunday: exactly one week from when it started. In the middle of church, Aleyah told me she had a headache and that was that. Me, as mom, didn’t separate myself from the sickos. I was the one administering meds, holding hair while vomit came forth, and washing countless sheets/blankets/towels. Many people commented on the miracle of me staying well. There are two reasons in one why I stayed healthy: God’s goodness. God’s goodness was manifested to me in 1. His grace and 2. His created foods. I believe He extended His protective grace over me AND I believe He has given me so many wonderfully created foods to allow my body to fight off flu bugs! Below is a list of immune-boosting foods that was published in The Huffington Post thanks to Roufia Payman, the director of outpatient nutritional services at Northern Dutchess Hospital in New York.The only two items on this list that I do NOT consume on a regular basis are the noodles in the soup (but I LOVE the rest of it!) and honey (that I eat occasionally not regularly). I eat a ton of veggies throughout the day and a good bit of fruit as well. All those awesome phytonutrients created a hefty barrier to that nasty flu virus. So, here’s to all my salads and roasted veggies! I love you! And here’s to my Creator! Thank you for fearfully and wonderfully creating me!

  1. Chicken Noodle Soup

  2. Onions and Garlic

  3. Mushrooms

  4. Citrus Fruits and other high Vitamin C fruits and veggies

  5. Yogurt

  6. Vitamin D and Omega 3 supplements

  7. Hot Tea

  8. Ginger

  9. Honey

  10. Black pepper

  11. Spices

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by M. Terry on January 1, 2015  •  Permalink
Posted in Uncategorized

Posted by M. Terry on January 1, 2015

https://wholetothecore.com/2015/01/01/the-last-one-standing-flu-free/

Happy New Year!

May your 2015 be filled with opportunities to be transformed in many marvelous ways! /home/wpcom/public_html/wp-content/blogs.dir/b8b/19248628/files/2014/12/img_0845.jpg

Therefore, since we are surrounded by so great a cloud of witnesses, let us also lay aside every weight, and sin which clings so closely, and let us run with endurance the race that is set before us, looking to Jesus, the founder and perfecter of our faith, who for the joy that was set before him endured the cross, despising the shame, and is seated at the right hand of the throne of God. Hebrews 12:1-2

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by M. Terry on December 31, 2014  •  Permalink
Posted in Christianity, Motivation, religion, Spiritual

Posted by M. Terry on December 31, 2014

https://wholetothecore.com/2014/12/31/happy-new-year/

My ‘Most Viewed’ Post of 2014 Was…

My family! You chose to make “Summer Snap Shots” the most visited post of all of 2014. This simple post highlighted our family’s adventures over the summer. I like to think that this shows that my readers have hearts for cherishing those special memories we often make with our loved ones. Thank you for following me on this journey of health living, and I am praying that you and your family will experience God’s grace and His love in the year to come.

she-is-clothed

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by M. Terry on December 29, 2014  •  Permalink
Posted in Uncategorized

Posted by M. Terry on December 29, 2014

https://wholetothecore.com/2014/12/29/my-most-viewed-post-of-2014-was/

Roasted Christmas Vegggies

Simple dish for our Christmas table:
Rutabaga
Brussel sprouts
Sweet potatoes
Purple onion
These will be roasted with olive oil, garlic, and salt and pepper. And I will consume them quickly 🙂

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May your Christmas table be filled with God’s goodness and His blessings!

1 Comment
by M. Terry on December 24, 2014  •  Permalink
Posted in Uncategorized

Posted by M. Terry on December 24, 2014

https://wholetothecore.com/2014/12/24/roasted-christmas-vegggies/

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