All posts in category Food
This is one of my go-to snacks each day. I love chunky nut butter, so I’ve been creating my own version. I make a large batch of this, and then I put a dollop of it in a jelly mason jar. It is then ready for me to take (along with a spoon) for an easy snack on a busy day. You can use any variety of nuts and seeds and spices.
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2 cups of organic almond butter and/or peanut butter (365 Brand or Justin’s tests for aflatoxins)
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1/4 cup pumpkin seeds
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1/4 cup chopped walnuts
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1/4 cup hemp seeds
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1/4 cup chia seeds
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1/2 teaspoon ground ginger
Place all the ingredients into a large bowl and stir. Store the chunky nut butter in a air-tight container in the refrigerator. (Store all nut butters in your fridge – always)
Posted by M. Terry on June 14, 2017
https://wholetothecore.com/2017/06/14/ultimate-chunky-peanut-butter/
Banana Ice Cream
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Frozen banana chunks (about 7-8 bananas)
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1-2 Tablespoons nut milk (to keep the processing going 🙂 )
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1 teaspoon vanilla extract
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Melted peanut butter and chocolate chips (optional)
Place the frozen bananas, milk and vanilla in a food processor. Blend several minutes until the bananas are completely whipped and creamy. We like to serve ours in mugs with melted peanut butter drizzled over the top and a sprinkling of mini chocolate chips. This makes about 4-5 servings.
This is Joel from 4 years ago enjoying banana ice cream. It has been a long-standing “sweet” staple in our home, and it is still asked for.
Some of our other favorite cool treats:
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Posted by M. Terry on June 9, 2017
https://wholetothecore.com/2017/06/09/banana-ice-cream-3-ingredients/
An orange has a very slight lead per gram when it comes to vitamin C versus cauliflower, BUT cauliflower wins over an orange because it also has a good deal of vitamin K and B vitamins. With that said, I have been watching my cauliflower in my garden slowly grow its big, green leaves, and finally it has a head of cauliflower peeking out. The long, dark green leaves are gorgeous, and so how could I let them go to waste? I always do a quick research before I eat anything that is atypical, and tonight my Googling confirmed my suspicions- the greens are edible! So, for dinner, I made myself sauteed cauliflower greens with fresh garlic and mushrooms in coconut oil. That dish is now completely consumed and my immune system has had a little boost!
Posted by M. Terry on April 14, 2017
https://wholetothecore.com/2017/04/14/orange-vs-green/
While the American Heart Association recommends that your daily intake of sugar be no more than 10% of your total daily calories, the World Heath Organization actually has recently stated that is should be only 5% of your daily caloric intake. The chart below is a great tool to help you understand how much 10% really is. Shoot for less though (as recommended by WHO) to avoid the negative effects of sugar such as the risk of diabetes and heart disease, weight gain, premature aging, mental fogginess, the feeding of cancer cells, and even arthritis.
The average American adult is consuming over 20 teaspoons of sugar a day, and the average American child is being given an average of 19 teaspoons of sugar each day – that’s 6x what is recommended by the AHA!
Make it a point to stick with natural sugars found in fruit and vegetables and avoid or limit all the added sugars. Your body and mind will thank you for it!
Posted by M. Terry on March 27, 2017
https://wholetothecore.com/2017/03/27/sugar-consumption-be-in-the-know/
Eat 10 portions of fruit and veg to cut risk of early death
I LOVE this new research. 10 servings of veggies and fruits a day create an amazingly healthy and disease-fighting body. From morning to night, that is what I eat. And with a condition that keeps my white blood cell count low, I should get sick often. My family often comments on the fact that mom is “never” sick. It is indeed a rare occasion that I get a virus or bug of any kind, and I have always comment back with “That’s because of all the vegetables I eat.” So start the day with veggies and end it on a sweet note with fruit!
Posted by M. Terry on March 8, 2017
https://wholetothecore.com/2017/03/08/10-servings-of-veggies-and-fruits-for-longevity/
READ LABELS!
Do NOT be fooled by labels that make a product sound like a healthy choice. Peter Pan’s “Simply Ground” peanut butter is anything but “simply ground”. Hydrogenated oils (aka trans fat) are one of the very top ingredients to avoid. I always read the labels of new products I’m considering buying, so I know what I’m fueling (or inhibiting) my body with.
And true, simply ground peanuts taste much better than Peter Pan’s anyways! 😊
Posted by M. Terry on February 3, 2016
https://wholetothecore.com/2016/02/03/a-key-to-grocery-shopping/
I shared this super simple recipe on my Whole to the Core Facebook page, and I’ve had to search for it on there several times because I always want to make sure I have the ratio of rice to water correct (even though I should remember!). It is much more difficult to find that way, so I finally decided to make it a post. I will be heading home soon and starting this. It will go into our soup for tomorrow, and I will be freezing the rest for other meals like fried rice or to accompany chicken teriyaki.
Slow Cooker Brown Rice
- 2 cups rice
- 4 cups water
- 1 tablespoon coconut oil
- Oil the crockpot, place the rice in, pour in water, and cook on high for 2 hours. Season/flavor for use immediately or freeze in batches for future dishes. If freezing, pour into a large, glass baking pan to allow rice to cool quickly and then portion the rice and freeze in batches.
Posted by M. Terry on January 23, 2016
https://wholetothecore.com/2016/01/23/slow-cooker-brown-rice-serve-or-freeze/
This tower of tastiness was inspired by a dish I had in NYC. The restaurant where I ordered this served it cold, but I knew that it would be better with warm beets to melt the avocado, making it extra creamy. With that said, here is my twist on their idea.
Warm Beet and Avocado Salad
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2 medium beets, peeled and sliced into circles
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1 avocado, sliced
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1 tablespoon chopped garlic
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pepper to taste
Preheat oven to 400. Lay beets on a baking sheet. Season with pepper and sprinkle with chopped garlic. Roast for 20-25 minutes in the oven or until fork tender.
As the beets become close to being done, slice the avocado. When beets are finished, begin layering the salad with a beet slice followed by 2-3 avocado slices on top of the beet. Repeat this layering until it’s 5-6 layers high. I sometimes garnish with crunched up kale chips when I have them made. Makes 3-4 servings.
*Beets and avocados are high in Folate (great for women in their child-bearing years!) Beets are also a great liver cleanser and avocados are great for eye and bone health.
Posted by M. Terry on January 17, 2016
https://wholetothecore.com/2016/01/17/warm-beet-and-avocado-salad/
My most viewed post of 2015…all natural sugars (and very little at that) to make these a “sweet treat”.
Whole to the Core Blog
Spaghetti squash isn’t just made for dinner. How about dessert or breakfast? Itweakedthis recipe that Ifound on cooks.com and served this to my kids. They ate them up and finished off the batch within a few days. My oldest, Aleyah, privately cornered me and asked what I had hiddenin there. Pretty smart girl! I answered her honestly, and she smiled and commented on how much she liked them (still 🙂 ). Now you can make up a batch of spaghetti squash for yourpomadora saucefor the night and use the rest for your breakfast the next morning.
Spaghetti Squash Muffins
1 1/4 cup whole grain flour
1 Teaspoon baking soda
1 teaspoon pumpkin pie spice
Dash salt
1 Tablespoon ground flax (or 1 egg)
2 Tablespoons honey
2 Tablespoons coconut oil, extra light virgin olive oil, or nut oil
1 small orange, zested and juiced
1/4 – 1/3 cup almond…
View original post 100 more words
Posted by M. Terry on January 9, 2016
https://wholetothecore.com/2016/01/09/spaghetti-squash-muffins-2/
I just read this post from Tosca Reno about finding your trigger “food”, some steps to take to eliminate it from your diet, and the results you will most likely see. I see it is such a logical progression and a fairly easy challenge as it is just one food at a time. Hope this helps if you’re struggling in trying to clean up your food choices!
What do you eat today that makes you feel brain addled, foggy, irritable, inflamed and just plain sick? What food do you turn to every time to “solve” your problems? How do you ingest sugar and other anti-foods on a daily basis? Is it during breakfast, while watching a movie or driving? Where does the drug sugar live in your life? And what are the consequences? Are you ill? Depressed? Moody? Overweight? Do you drink too much (alcohol is sugar)? What extent would you go to, to reclaim your birthright of optimal health?
Provocative questions. Easy answer.
1. Name that one food, your sugar trigger.
2. Remove it from your diet today.
3. Ride out the tough few days of detoxing, because they will be there but they pass.
4. Eat Clean.
5. Drink more water.
6. Eat more healthy fat.
7. Feel the energy returning.
8. Watch the inflammation, illness, stiffness, foul moods and depression lift.
9. Watch your brain clear up as the Sugar Fog lifts.
10. Re-experience what it feels like to be truly alive.
My prediction is that soon we will see a robust campaign to warn against the evils of sugar. It will penetrate all we do, but consider this writing your early warning.
Posted by M. Terry on August 25, 2015
https://wholetothecore.com/2015/08/25/sluggish-from-sugar-challenge-yourself/
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