All posts in category Food
Last night, Scott was off at church, I mowed the yard, and the kids cleaned and vacuumed the Armada. So this seemed like the perfect night to surprise my kids with one of my Whole Foods purchases from the other day- chicken nuggets! Earth’s Best Baked Chicken Nuggets were on sale at Whole Foods, I had 2 store coupons, and 1 manufacturer’s coupon making these a deal I couldn’t resist! The kids LOVED them and are thrilled that I have another box in the freezer. Here are Earth’s Best Baked Chicken Nuggets ingredients (and these are the reasons I’m okay serving this as a dinner “treat”):
Chicken Meat, Water, Contains Less than 2% of the Following: Evaporated Cane Juice, Garlic Powder, Onion Powder, Rice Starch, Sea Salt, Spice. Battered & Breaded with: Whole Wheat Flour, Water, Wheat Flour, Corn Starch, Evaporated Cane Juice, Sea Salt, Leavening (Baking Soda, Cream of Tartar), Garlic Powder, Yellow Corn Flour, Yeast, Onion Powder, Spice, Sunflower Oil, Extractive of Turmeric. Breading Set in Expeller Pressed Canola Oil and/or Soybean Oil and/or Safflower Oil.
Along side these nuggets, I served large romaine leaves and our container of pre-cut veggies. My kids have recently begun to create their own lettuce wraps with fresh veggies and dressing, and it seems to be a fun “trick” to get them to eat more vegetables. A fast and easy weeknight dinner (served on paper plates đ ) – a need we all have on those crazy nights!
Posted by M. Terry on September 27, 2013
https://wholetothecore.com/2013/09/27/a-kids-meal-homemade-earths-best-baked-chicken-nuggets-lettuce-wraps/
This pickle salsa received MANY hits when I posted it earlier this summer. I just made this again over the weekend to go with our grilled chicken, and then sent the last bit of  leftovers to school in Anna’s lunchbox. This is definitely a great dish to bring to any football or tailgate party!
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1 cup chopped dill pickles (I use WF’s 365 brand – no food dyes in this one!)
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1/2 cup fresh chopped tomatoes
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1/2 cup chopped yellow bell pepper
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1/2 cup diced onion
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1 cup pickle juice
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2 teaspoons garlic, minced
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Touch of salt
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Pepper
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Fresh cilantro
Place all ingredients (except cilantro) into a bowl. Stir and cover. Chill and serve with fresh cilantro as garnish. It is best made the day before. Enjoy on black beans and rice, with tortilla chips, or over a bed of romaine.
“A Salad For Each Week” Recipes:
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Green Bean, Tomato, and Mozzarella Pesto Salad
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Posted by M. Terry on September 25, 2013
https://wholetothecore.com/2013/09/25/pickle-salsa-a-salad-for-each-week-8/
Okay- so summer doesn’t really end for us Floridians on Sunday when the calendar declares it is the first day of fall. But the harvesting of summer veggies and fruits are coming to an end đŚ Here is a nod to sweet summer crop!
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2 pints cherry tomatoes, sliced in half
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1 1/2 cups organic corn, roasted (spray with olive oil and back at 350 for about 10 min.)
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2 cups organic celery, chopped
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4-5 large basil leaves, chopped
Place all ingredients together in a large bowl and gently mix. Add fresh ground pepper if desired. Chill in refrigerator until ready to serve. Eat as is or over a bed of your favorite greens.
“A Salad For Each Week” Recipes:
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Posted by M. Terry on September 18, 2013
https://wholetothecore.com/2013/09/18/so-long-summer-salad-a-salad-for-each-week-7/
Big Mac – 550 Calories and a 5.5 mile run for me to burn it off (if I can make it with the 29 g of fat sitting in my tummy!) No, thanks!
Health.com just published an article titled:
While all five tips are great, my favorite is the 5th and final one: “Forego what’s so-so”. I first started living out this tip by knowing that I burn approximately 100 calories per mile run. If I eat a cookie that’s 150 calories, is it worth a 1.5 mile run, or am I just mindlessly eating it? Eventually, it became something I didn’t have to think through as much. Store-bought, mediocre-tasting, and mystery ingredients are foods I steer clear of. Here is Cynthia Sass’ final tip. Check out the full article here.
Forego whatâs so-so
One of the biggest insights many of my clients gain is just how often they eat things they donât even really like, something naturally slim people rarely do. When you begin to eat more mindfully, the experience of eating something thatâs not flavorful, or unsatisfying, is such a let down, it doesnât make sense to keep eating. And eating something that doesnât really do it for you often leads to overeating or prolonged eating, in an attempt to become satisfied, which typically results in feeling stuffedâand still unsatisfied. One of my clients recently experienced this while out to dinner with her hubby. They ordered a dessert that looked amazing, but after one bite she realized it was just meh. She put down her spoon, and decided to have a few squares of dark chocolate when she got home instead. This was not a restrictive move, but an itâs-not-worth-it-when-itâs-not-worth-it shift that has changed the way she eats, and resulted in a diet-free body transformation.
Posted by M. Terry on September 15, 2013
https://wholetothecore.com/2013/09/15/5-habits-to-staying-slim-and-healthy/
How do I know my kids listen to my nutrition tidbits? As we were doing homework and snacking around the kitchen table the other day, Aleyah, as she was eating her Planter’s Lightly Salted Dry Roasted Peanuts, announced that there were corn syrup solids in the peanuts. I declared there certainly wasn’t (thinking that these are lightly salted peanuts and that would mean the ingredients should be peanuts and salt). Nope. My label-reading daughter was right. Here is the list:
Ingredients: PEANUTS, SEA SALT, MALTODEXTRIN, CORNSTARCH, CORN SYRUP SOLIDS.
WHAT?! That’s ridiculous. I bought them on sale but will not be buying them again.
Thank you Aleyah for being my co-detective! 
Posted by M. Terry on September 13, 2013
https://wholetothecore.com/2013/09/13/a-gruesome-discovery-planters-peanuts/
Here is salad #5 in my “A Salad For Each Week” series. I used the sweet and sour Florida Key Lime to add flavor to the beans and corn. A bit of healthy fat was added in with some organic coconut oil. (Lime + Coconut = Wonderful!) I turned this into lettuce wraps and served with turkey burgers and caramelized onions. You could add slices of avocado to the wraps or chunk some of them up to add to the salad itself. This also makes a great “salsa” for chicken, fish, or pork.
Key Lime Corn and Black Bean Salad
4 cups organic corn kernels (frozen and thawed or fresh off cob)
1 1/2 cups organic black beans (drained and rinsed if using canned)
2 cups diced fresh tomato
1/3 cup purple onion, diced
2 Tablespoons Coconut oil
1 tablespoon fresh key lime juice (about 2 limes)
1-2 garlic cloves, minced
1/2 teaspoon cumin
Salt and pepper to taste
Place coconut oil, juice, garlic, cumin, and S&P into a bowl and whisk. Add in corn, black beans, tomatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Serve in whole romaine leaves, over chicken or pork, or scoop up with tortilla chips. Enjoy!
“A Salad For Each Week” Recipes:
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Tangy Kale and Sweet Potato Bit Salad
Posted by M. Terry on September 4, 2013
https://wholetothecore.com/2013/09/04/key-lime-corn-and-black-bean-salad-recipe-5/
I shared this link on my FB page, but I wanted to share it here as well since I have more followers for my blog. If you purchase honey at your local supermarket or drug store, you may want to quickly switch to local honey. Read this article to find out how HFCS has found its way into commercial honey and even into bee hives, resulting in a stinging effect on the bees themselves. Let’s allow the bees to do their job naturally and leave HFCS in the factories where it is PROCESSED.
Posted by M. Terry on August 28, 2013
https://wholetothecore.com/2013/08/28/your-honey-and-high-frustose-corn-syrup-hfcs/
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!
“A Salad a Week” Recipes:
- Broccoli and White Bean Salad
- Asian Purple Cabbage Slaw
- Fresh and Minty Cantaloupe and Tomato Salad
Posted by M. Terry on August 26, 2013
https://wholetothecore.com/2013/08/26/tangy-kale-and-sweet-potato-bit-salad-recipe-4/
Minty Cantaloupe and Tomato Salad
Salad 3 in âA Salad For Each Weekâ Series
This is a salad that I posted awhile back. However, with the heat of summer sitting upon us, it seemed only fitting to use these cool and refreshing fruits for one of my âA Salad For Each Weekâ recipes. Once again, thanks to my friend Heather for convincing me to try this when I would have otherwise passed it by!
Minty Cantaloupe and Tomato Salad
1 Cantaloupe-cut into bite sized pieces
1 pint of cherry tomatoes cut in half
handful of chopped mint
sprinkle of kosher salt
2 tbsp of rice vinegar
2 tbsp of olive oil
Place all ingredients into a bowl and gently mix. Let it stand for a bit in order for the flavors to marry. Enjoy!
Posted by M. Terry on August 21, 2013
https://wholetothecore.com/2013/08/21/fresh-and-minty-cantaloupe-and-tomato-salad-2/
A little pineapple and peach “sunshine” awaits my family this morning! Have a wonderful week everyone!
Posted by M. Terry on August 19, 2013
https://wholetothecore.com/2013/08/19/sunshine-for-your-monday-morning/
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