I wanted to switch things up a bit tonight as we ate breakfast for dinner, so I searched the internet for pumpkin pancakes and found this wonderful recipe from Can You Stay For Dinner?. We topped ours with toasted almonds, mini chocolate chips, and pure maple syrup. I wasn’t sure if we were eating dinner or dessert!
From "Can You Stay For Dinner?"
FYI- The pancakes take a little longer than regular ones to cook, and I discovered that the batter cooked better when it was a bit thicker.
Posted by M. Terry on November 5, 2011
https://wholetothecore.com/2011/11/05/pumpkin-pancakes-for-dinner/
This dish was made specifically for Aleyah’s lunch. I always have a special lunch for her on Fridays so she doesn’t feel left out of the school cafeteria’s “treat” of 2 slices of Domino’s pizza and canned fruit (which would cost me $4! The salmon and cous cous cost me approximately $3.50). I made this a double portion so I could have it for my lunch today too since it is ideal for my postrun recovery. With its high protein content and omega 3 fats, my tummy is filled and my muscles and joints are treated with salmon’s anti-inflammatory properties.
While the salmon in the seafood case is on sale this week, bypass that one- it is farm-raised and color-enhanced. Go to the freezer and purchase the 12 oz wild caught salmon which is a bit more, but still on sale.
Orange Ginger Salmon with Fresh Asparagus Salad
*On sale this week at Publix.
Orange Ginger Salmon
Preheat oven to 350. You will need a piece of foil or parchment paper that is large enough to completely cover the fish. Spray with olive oil. Mix cous cous, spinach, garlic, and salt and pepper together. Place onto foil. Gently pour broth over the cous cous. Place salmon on top of cous cous. Zest orange over the fish, and then cut open the orange and squeeze juice over salmon. Sprinkle with the ginger, salt, and pepper. Pull foil up over the fish and fold top and sides completely closed. Bake for 20 minutes and serve.
Fresh Asparagus Salad
Place all the vegetables and herbs into a bowl and stir together. Spray or drizzle with a touch of olive oil. Add balsamic vinegar, garlic, salt, and pepper. Stir together and allow to sit for 30 minutes or longer. Serve cold alongside the salmon.
Posted by M. Terry on October 27, 2011
https://wholetothecore.com/2011/10/27/eating-clean-on-the-cheap-orange-ginger-salmon-with-fresh-asparagus-salad/
Apple Bites – made with apples and slivered almonds
Owl Sandwich – made with whole wheat bread, peanut butter and cheese
Pumpkin Cheeseball – Use 2% and reduced-fat cheese to lighten this fun, fall centerpiece
Dirt -My version is made with organic yogurt, Whole Foods chocolate cream cookies, and orgainc gummies.
Spider Web Pizza – Use a whole wheat crust and replace the suggested alfredo with some seasoned ricotta (salt, pepper, and garlic), place ricotta in a ziploc, snip of a corner, and pipe onto pizza
Pumpkin English Muffin – made with leftover cheeseball mixture, whole grain english muffin (or bagel or rice cake), and raisins or black olives
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Posted by M. Terry on October 26, 2011
https://wholetothecore.com/2011/10/26/fun-and-fit-halloween-treats/
Watching pennies is a must for most families I know. I love this burger recipe because it is both a delicious sandwich and a money-saver. The mushrooms keep the burgers and your wallet “beefy”. This is an excellent opportunity to use the more expensive grass-fed beef without going over your grocery budget.
Kreator Burger,
Clean Eating Magazine, Aug/Sept 2011
In a food processor, pulse mushrooms, onion, and garlic until finely chopped. Transfer to a large bowl and add chia/flaxseeds, thyme, mustard, salt, pepper, and beef; mix until combined. Shape into 4, ½” thick patties. Transfer patties to a baking tray misted with oil. Cover and chill for at least 1 hour.
Grill burgers over medium-high heat, turning just once, for a total of about 10 minutes for medium-well. Serve on a bed of greens or on a whole grain bun.
Posted by M. Terry on October 25, 2011
https://wholetothecore.com/2011/10/25/the-kreator-burger-beef-on-a-budget/
If the Oktoberfest feast was a bit too involved for you this week, here is another clean meal that you can throw together quickly – my Greek Nachos.
So before you head to Publix, write these sale items on your list to make this fun and filling finger food:
What a week! Two clean meals on the cheap- gotta love it!
Posted by M. Terry on October 20, 2011
https://wholetothecore.com/2011/10/20/eating-clean-on-the-cheap-2-greek-nachos/
Food’s primary purpose is to fuel the body. It has taken me YEARS to retrain my brain to think of it in this way. It used to be just an indulgence for me, and I would look forward to treating my taste buds rather than treating my body. Now my body is being super-charged AND I savor and enjoy every bite! Here are some tips for helping you keep your eating and body-fueling heading down the nutritious path:
Just as you have your work day planned so you can have the most productive day possible, your meals and eating should be planned so you can have a purposely well-fueled body.
Posted by M. Terry on October 17, 2011
https://wholetothecore.com/2011/10/17/eating-for-fuel-and-satisfaction/
The girls and I just made our energy bars that we love! They can each have one for a snack today, and then the rest will be wrapped individually and frozen for next week’s school snacks. Today I replaced the sunflower seeds and almonds with some omega-rich walnuts. The best part of this recipe? Put it all in the food processor and pour into the pan to bake- very little clean-up! Yahoooooo!
Posted by M. Terry on October 14, 2011
https://wholetothecore.com/2011/10/14/next-weeks-snacks-today/
Chili is one of my favorite meals. Unfortunately, my family doesn’t care for it so much. So when I had some lean ground beef leftover from nachos, I made a small pot of this chili, ate some for my lunch, and then froze individual servings for when I am in need of a quick meal. And since I used orange peppers and black beans, this “black and orange” chili is a great dish to serve for a Halloween dinner.
Black and Orange Chili
Heat oil over medium heat. Saute onion and garlic for 3-4 minutes. Add peppers and cook another 7-8 minutes. Add black beans, ground beef, salt and pepper, and cumin. Stir and allow to heat through for 3-4 minutes. Add broth, hot sauce, and cilantro. Turn heat down to low and allow to simmer for 30 minutes or up to two hours.
Mix lime juice and yogurt together. Spoon chili into bowl and top with the yogurt, and any additional cilantro, black beans, or peppers.
*On sale this week (10/13-19) at Publix
Posted by M. Terry on October 12, 2011
https://wholetothecore.com/2011/10/12/eating-clean-on-the-cheap-black-and-orange-chili/
We already have a couple of pounds of Halloween candy in the kids’ trick-or-treat bags. Thankfully, they like to organize it more than they like to eat it! When you begin to rummage through those trick-or-treats totes, it’s great to have a plan in place to work off those extra calories that are quickly ingested, but not-so-quickly burned off. So, here is a “trick” to keeping those scary pounds off during Halloween:
| Candy | Calories | Minutes Walking* |
| Smarties- 1 roll | 25 | 7 |
| 1 Hershey’s miniature | 42 | 11 |
| Blow Pop | 60 | 15 |
| Snickers Fun Size | 72 | 18 |
| M&Ms Fun Size | 90 | 23 |
| Candy Corn (22 pieces) | 165 | 41 |
| Reese’s PB Cup | 210 | 53 |
*For a 130 lb woman at a 3mph pace
How about trading some of those traditional treats for new ones? One of my favorite sites, Organic Deals, posted some great organic swap-outs for your conventional Halloween staples. My kids love the Yummy Earth Organic Lollipops and Annie’s Organic Gummy Snacks!
Posted by M. Terry on October 11, 2011
https://wholetothecore.com/2011/10/11/the-tricks-of-the-trade-for-halloween-bags/
As I was reading through the recent Runner’s World magazine, I came across this recipe, and I had to give it a try. Joel and I baked up a batch of muffins yesterday and so far they are a hit with everyone who has tried them. The reason I knew I had to whip this recipe together was because of one of the main ingredients- black beans. These muffins are super moist, sweet, and healthy! What more could you ask for?! BTW- I did add 2 teaspoons of cinnamon, and we used 2 regular muffin pans and baked for just a bit less- about 16-18 minutes.
Created by Chef and Marathoner Gesine Bullock-Prado
For the cake
1 cup organic apple-sauce
1 15.5-ounce can black beans, drained
1 ½ cups oat flour
1 cup cocoa powder (try Cacao Barry Extra Brute)
2 teaspoons baking powder
1 teaspoon salt
1 cup agave syrup
2 eggs
¼ cup coffee
1 teaspoon vanilla
For the frosting (optional)
2 8-ounce packages organic cream cheese
¼ cup agave syrup
¼ cup organic, natural-style, creamy peanut butter
Pinch of salt
For the cake
Preheat oven to 350°F. In a food processor, blend the applesauce and beans. In a bowl, whisk the oat flour, cocoa, baking powder, and salt. In the bowl of an electric mixer, whisk the agave syrup and eggs until light and foamy. Reduce mixer speed to medium slow and pour in coffee; mix until combined. Add bean-and-applesauce mixture and vanilla to the egg mixture. Beat until combined. Add oat-cocoa mixture all at once. Beat on low until just moist, then increase speed and beat until smooth, 30 seconds. Divide batter among 12 greased mini-loaves (the batter should reach ¾ of the way up the loaf pan). Bake for 20 to 25 minutes, until the cake springs back when poked. Makes 12 loaves.
For the frosting
In a clean bowl of an electric mixer fit with the paddle attachment, beat together the cream cheese, agave, peanut butter, and pinch salt until smooth. If the mixture is too soupy, refrigerate until firm, about one hour. Divide the frosting among the loaves, spreading with a small offset spatula or the back of a small teaspoon.
CALORIES PER LOAF (NO FROSTING) 186; CARBS: 38 G; FIBER: 4 G; PROTEIN: 4 G; FAT: 2 G
CALORIES PER LOAF (WITH FROSTING): 365; CARBS: 46 G; FIBER: 4 G; PROTEIN: 8 G; FAT: 18 G
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Posted by M. Terry on October 4, 2011
https://wholetothecore.com/2011/10/04/suprising-mocha-muffins/
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