It’s almost dinner time, the kids are doing homework, and everyone is a little grouchy. A crudite tray is my solution to this problem. I always try to keep fresh fruit and veggies sliced so I can place them out as dinner times approaches. My kids know that they are allowed to come to the table and munch away as I finish up dinner. This keeps them from whining before dinner, and it also fills them up on a variety of fruits and veggies so we are not battling over eating them during dinner. I am sometimes asked how I get my kids to eat vegetables. This is one of the best solutions I have!
All posts in category Food
Crudite S’il Vous Plait
Posted by M. Terry on August 22, 2011
https://wholetothecore.com/2011/08/22/crudite-sil-vous-plait/
Too Much Tzatziki? Try This!
Whenever I make tzatziki sauce, I purposely make more than I need. I use the leftover sauce to make a Greek chicken salad!
I mix chopped chicken with celery, onion, and raisins, and then I stir in enough tzatziki sauce to make it creamy. I love to place a scoop of this on top of a bed of spinach and drizzle just a bit of Greek dressing on top. Serve with warm pita wedges- yummy!
Posted by M. Terry on August 9, 2011
https://wholetothecore.com/2011/08/09/too-much-tzatziki-try-this/
Layered Greek Salad
I made this salad last night for Joel’s birthday dinner. It was a hit! I had to refrain from getting a third helping! You can cut this recipe in half and use just an 8×8″ pan if that suits your needs better.
Layered Greek Salad
- 2 Cups Hummus
- 1 Cup Reduced-fat Feta Cheese, crumbled
- 1 Medium cucumber, chopped
- 3 cups spinach leaves, chopped
- 2 Large tomatoes, diced
- 1/3 cup Black olives, sliced
- 1/2 Cup Tzatziki sauce
Spread the hummus on the bottom of a 9×13 pan. Sprinkle feta cheese over the hummus, place the chopped cucumbers over the feta, and then spread the spinach leaves on top of the cucumbers. Place tomatoes and black olives over the spinach and then drizzle tzatziki sauce over the salad just before serving. Spoon out the salad onto a plate and serve with pita chips if desired.
Posted by M. Terry on August 8, 2011
https://wholetothecore.com/2011/08/08/layered-greek-salad/
Crunchy Coffee Fix
This is a new smoothie recipe that my SIL passed on to me from Runner’s World magazine. I made this today for my afternoon meal. I love the crunch from the nuts!
CRUNCHY COFFEE FIX
4 oz chilled coffee
4 oz almond milk
1 banana, frozen
2 tablespoons raw almonds
2 teaspoons natural cocoa powder
Place all ingredients into a blender and blend away!
This is about 250 calories, 6 grams of fiber, and 10 grams of protein.
Posted by M. Terry on August 3, 2011
https://wholetothecore.com/2011/08/03/crunchy-coffee-fix/
Cooking Class Round 2!
Making the Chicken
We had another successful cooking class today! Here was our menu:
- Tortilla-crusted Chicken Strips
- Potato Skins
- Fresh Fruit” Pizza”
I loved teaching these two classes. I am looking forward to doing it again next summer on a bit of a grander scale. Maybe a 4 day camp with cooking, meal planning, and grocery shopping…? I love being in the kitchen with kids. Cooking encompasses so many topics- math, science, culture, and art- everything that engages a child’s interest. Thank you to each child and parent for allowing me a brief opportunity to teach your child!
Sour Cream "Lipstick"
Fresh Fruit "Pizza"
Posted by M. Terry on August 2, 2011
https://wholetothecore.com/2011/08/02/cooking-class-round-2/
Opa! Greek Pesto
My little guy turns 2 on Friday. While I am still trying to wrap my mind around the fact that he is no longer a baby, I am busy planning his birthday dinner. We are keeping the celebration quaint this year with just grandparents and aunts and uncles. Joel is very into all foods Greek, so hence the menu of grilled Greek chicken and a layered Greek salad.
In my herb garden, my oregano was overtaken by the basil, so I needed to use it before it vanished completely. Yesterday I took three distinct Greek herbs: oregano, mint, and parsley. I used Ina Garten’s pesto recipe, and simply replaced the basil with equal parts of these three herbs. I had to test taste it of course, and then I had to quickly place it into the freezer for safe keeping! I will be pouring the pesto on top of the chicken just as it comes off the grill. Oh, I can’t wait!! And I will be posting my recipe for the layered Greek salad next week after our celebration for Joel’s second birthday. (sniffle, sniffle)
Posted by M. Terry on August 1, 2011
https://wholetothecore.com/2011/08/01/opa-greek-pesto/
A Successful Cooking Class!
Yesterday I hosted a kids’ cooking class at my house. I am not sure who had more fun- me or the 7 girls! We made our own whole wheat pizza dough, they patted out their own individual crusts, and put on the toppings. We made a tomato and carrot balsamic salad to accompany our pizza pies, and, for dessert, I grilled up some peaches and plums and served them with a dollop of cinnamon honey yogurt.
The girls had a great time with all the hands-on involvement that cooking provides. We were able to talk about the ingredients we were using and their benefits. Of course they all got a kick out of learning about fiber- I informed them that fiber keeps you pooping! Lots of laughs from that statement!
Thank you girls for making my day with your smiles, laughter, and gratefulness. You are just as wonderful as your mommies! I am definitely looking forward to doing again next Tuesday!
Posted by M. Terry on July 27, 2011
https://wholetothecore.com/2011/07/27/a-successful-cooking-class/
Grilled Peaches and Plums with Cinnamon Honey Yogurt Sauce
Grilled Peaches and Plums with Cinnamon Honey Yogurt Sauce
3 peaches
3 plums
1 tablespoon extra light virgin olive oil or extra virgin coconut oil
½ cup plain greek yogurt
1 tablespoon honey
½ teaspoon cinnamon
Cut fruit in half and remove pit. Brush each side of the fruit with oil. Place on the grill over medium heat for about 3 minutes per side. Remove from heat. Stir together the yogurt, cinnamon, and honey. Drizzle over the fruit.
Posted by M. Terry on July 26, 2011
https://wholetothecore.com/2011/07/26/1753/
Vanilla Cherry and Peach Crisp
Before the topping...
We made this fruit crisp last week as a “thank you” to my stepdad for coming over everyday when Scott was gone and walking the dog (or was it the dog walking him?) He loves cherries and, since I had plenty of fresh cherries, I pitted them and added them to some frozen peaches, and topped the fruit with a crumb topping. Here is our “spur of the moment” recipe:
Filling:
- 1 lb frozen peaches
- 1 1/2 cups pitted and sliced cherries
- 1 Tablespoon lemon juice
- 1 Teaspoon cornstarch
- 2 Tablespoons Agave nectar or honey
- 2 Tablespoons butter spread ( I use Earth Balance Soy Free)
- 2 Teaspoons Cinnamon
- 1 Teaspoon Vanilla extract
Stir lemon juice and cornstarch together. Place butter into a saucepan over medium-high heat. Allow to melt and then add in fruit. Add lemon juice mixture. Stir into fruit. Add cinnamon and agave nectar. Allow fruit and juices to come to a boil, take off heat, and stir in vanilla. Pour into a greased 2 qt dish or 8×8 pan.
Crumb Topping:
- 1/4 cup whole grain flour
- 2/3 cup old-fashioned oats
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup extra light virgin olive oil
- 1 tablespoon organic sugar
Combine all ingredients together except for the sugar. Mix with fingers until moistened and crumbly. Spread over the top of the fruit and then sprinkle with the sugar. Bake at 375 for about 25 minutes or until brown and bubbly.
Crumb topping- the best part!
Posted by M. Terry on July 25, 2011
https://wholetothecore.com/2011/07/25/vanilla-cherry-and-peach-crisp/
One Fat Nation
A new report is out and it’s not pretty. It shows just how “fat” this nation has become. In 1995, no state had an obesity rate above 20 percent. Now, all but one- Colorado- does. Here is a snip-it of the report from Fox News. Or watch this Fox News video “The State of Obesity”.
An annual obesity report by two public health groups looked for the first time at state-by-state statistics over the last two decades. The state that has the lowest obesity rate now — Colorado, with 19.8 percent of adults considered obese — would have had the highest rate in 1995.
“When you look at it year by year, the changes are incremental,” says Jeffrey Levi, executive director of the Trust for America’s Health, which writes the annual report with the Robert Wood Johnson Foundation. “When you look at it by a generation you see how we got into this problem.”
The study, based on 2010 data, says a dozen states top 30 percent obesity, most of them in the South. Mississippi topped the list for the seventh year in a row, with Alabama, West Virginia, Tennessee and Louisiana close behind. Just five years ago, in 2006, Mississippi was the only state above 30 percent.
Go to the CDC website and watch the map below “in motion”. It shows, year-by-year, how our country’s obesity rate has crept from “blue” (low obesity rates) to “red” (high obesity rates). This is a great visual tool in order to see just how quickly we have become overweight.
Posted by M. Terry on July 22, 2011
https://wholetothecore.com/2011/07/22/one-fat-nation/
Proverbs 31 Devotionals
Whole to the Core Blog 