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“Eating Clean on the Cheap” – Grilled Spicy Tuna and Avocado Pizza

Grilled Spicy Tuna and Avocado Pizza

  • 1 ball pizza dough* (Publix sells their 5-grain bread dough as pizza dough as well- ask if you can get this one at the sale price)
  • 1 can tuna in water, drained*
  • 1/2 of an avocado, chopped*
  • 2/3 cup shredded carrots
  • 1/3 cup reduced-fat cream cheese
  • dash of sea salt* and pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed  red pepper flakes
  • 2 tablespoons ginger dressing (found coupon on bottle!)
  • 1 tablespoon cilantro, chopped
  • Olive oil

*On sale this week at Publix

Heat grill to medium heat. Mix cream cheese, salt, pepper, garlic powder, and red pepper flakes. Roll out pizza dough. Spray both sides with olive oil. Grill 3 minutes per side. Remove dough from grill and spread on cream cheese. Top with tuna, avocado, and carrots. Place back on grill for another 3 minutes or so. Remove from grill again and drizzle with dressing and garnish with cilantro.

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by M. Terry on July 21, 2011  •  Permalink
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Posted by M. Terry on July 21, 2011

https://wholetothecore.com/2011/07/21/eating-clean-on-the-cheap-grilled-spicy-tuna-and-avocado-pizza/

Thanks Mom for the Stuffed Zucchini!

My mom used this stuffed zucchini recipe from Rachel Ray. They (yes, I ate more than one!) were wonderfully delicious! She replaced the white bread with whole wheat bread to make it even healthier. It’s summer and these vegetables are a dime a dozen all around the country so take the few extra minutes to create this seasonal treat!

  • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
  • 2 tablespoons extra-virgin olive oil
  • 12 crimini mushrooms, chopped
  • 1 small to medium yellow onion, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • Salt and freshly ground black pepper
  • 2 vine ripe tomatoes or Roma tomatoes seeded and chopped
  • 2 slices white toasting bread
  • Softened butter
  • A small handful flat-leaf parsley
  • A few sprigs fresh tarragon or a small handfulbasil leaves
  • 3/4 cup shredded Parmigiano-Reggiano
  • 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.

While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

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by M. Terry on July 19, 2011  •  Permalink
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Posted by M. Terry on July 19, 2011

https://wholetothecore.com/2011/07/19/thanks-mom-for-the-stuffed-zucchini/

“Dining Out While Traveling” Guide

Traveling? Looking for a healthy spot to dine? Check out this site-  Eat Well Guide. Just plug in your location, and find a list of restaurants, farmer’s markets, co-ops, and more. A great tool to use to explore your local area tool!

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by M. Terry on July 18, 2011  •  Permalink
Posted in Nutrition
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Posted by M. Terry on July 18, 2011

https://wholetothecore.com/2011/07/18/dining-out-guide/

Mango Peach Smoothie

Because we have mangoes coming out of our ears, this smoothie has become a favorite and regular around the Terry household.

Mango Peach Smoothie

  • 1 medium mango, peeled and sliced

  • 1 peach, peeled and sliced

  • 1 banana

  • 1/4 cup orange pineapple concentrate, thawed (my secret ingredient!)

  • 1  cup low-fat/skim milk or milk substitute

Place all ingredients into blender and mix until smooth and frothy. Makes 2 servings.

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by M. Terry on July 13, 2011  •  Permalink
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Posted by M. Terry on July 13, 2011

https://wholetothecore.com/2011/07/13/mango-peach-smoothie/

Summer, Summer, Summertime!

I love summer because I enjoy being able to take the extra time to do special things with the kids. Yesterday, after returning from grocery shopping, we made kabobs for lunch. For some reason, sliding food onto little sticks is very appealing to them! I gave them grilled chicken chunks, 2% American cheese, whole wheat shell pasta, mangoes, and cherry tomatoes, and they stacked their skewers with all these yummy foods!

Later, when Joel was napping, the girls joined in as I did one of the segments on Denise Austin’s Pilates DVD.  This particular segment involves some ballet moves so they were definitely into it!

Then, once Scott got home from work, we went for a swim in our friends’ pool and finished off the evening with grilled Asian pork chops (will post tomorrow), spring rolls, broccoli and red pepper stir fry, and more mango (thanks Laura!!). Needless to say, bedtime was a cinch!

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by M. Terry on July 7, 2011  •  Permalink
Posted in Motivation, Nutrition
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Posted by M. Terry on July 7, 2011

https://wholetothecore.com/2011/07/07/summer-summer-summertime/

A “Welcome Home” Meal

Whenever Scott is getting ready to go out of town, or when he arrives home, I always make sure to have a clean and healthy meal prepared for him- a last ditch effort to give his body a nutritional boost and a chance to detox after less-than-perfect eating on a youth trip.

For his welcome home meal on Saturday, I grilled herb-rubbed chicken breasts and rosemary and parsley potatoes, and I made a cucumber, tomato, and black olive salad. Nothing fancy- just simple and clean.

Herb-rubbed Grilled Chicken

Lightly coat chicken breasts with olive oil and rub with your choice of herbs, garlic, salt and pepper. Grill over medium-low heat until an internal temperature is 160 degrees.

Grilled Rosemary and Parsley Potatoes

Bake a large sweet potato and a large baking potato in the microwave or oven. Allow to cool and then slice into 1/2″ thick disks. Spray both sides with olive oil and grill over medium heat for 4-5 minutes per side. Immediately season with salt and pepper and sprinkle with chopped herbs.

Tomato, Cucumber, and Black Olive Salad

Cut one cucumber and one large tomato into bite-sized pieces. Add the desired amount of sliced black olives. Add in 1/4 cup of fresh chopped herbs (I used basil and oregano). In a separate bowl, add 1 tablespoon olive oil, 1/2 tablespoon of red wine vinegar, 2 teaspoons crushed garlic, and 1/4 teaspoon each of salt and pepper. Pour over veggies and gently stir. Chill the salad before serving.

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by M. Terry on July 5, 2011  •  Permalink
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Posted by M. Terry on July 5, 2011

https://wholetothecore.com/2011/07/05/a-welcome-home-meal/

July 4th Healthy Grilling Tips and Recipes

Need some grilling tips for your 4th of July cookout? Check out this video from Fox News.

Here are some great, healthy recipes too! Artichoke dip, green onion sour cream, vegetable pasta salad, and rosemary balsamic dressing- yummy!

1 Comment
by M. Terry on July 2, 2011  •  Permalink
Posted in Nutrition, Recipes, Uncategorized
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Posted by M. Terry on July 2, 2011

https://wholetothecore.com/2011/07/02/july-4th-healthy-grilling-tips-and-recipes/

Cooking 101 with FBI Kids

Last night, I had the pleasure of cooking with a group of children at church. (FYI- FBI stands for 1st Baptist Indialantic) Each week this summer, we are incorporating some fun activities to go along with the Bible lessons. I was excited to volunteer to do a cooking night! We talked about Daniel and his decision to not partake of the king’s food and wine. We focused on his wisdom and obedience in making this choice and how God rewarded him.

To go along with our lesson about Daniel, we did a “Create Your Own Pasta” night. I had two different types of pasta- quinoa spaghetti and whole wheat shells. We made pesto and I also brought some tomato sauce. They chose which pasta they wanted, placed it in a zip-top bag, and then poured their choice of sauce into the bag. Next, they had the choice to add chicken, black olives, diced tomatoes, and/or mozzarella cheese chunks. Once they shook it to coat everything, they poured it in a bowl and enjoyed! When you give children the opportunity to be involved in the decision-making and the preparation process, you will find they are willing to try new things.

Emily enjoying her pasta creation!

We finished the evening by making fresh fruit skewers with chocolate. Once again, they were able to choose which fruits to slide onto their skewer (I had pineapple, banana, strawberries, and grapes), and then my mother-in-law helped them drizzle the chocolate over the fruit. To make the chocolate, I placed semisweet chocolate chips in a zip-top bag, placed it in a pitcher of very warm water, and squeezed the chips every few minutes until they were melted. Snip just a small hole at the bottom corner of the bag, and you have an instant “drizzler”!

We had a great night of learning about a dedicated man of God and designing our own pasta and fruit skewers!

Anna awaiting chocolate!

Fruit skewering

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by M. Terry on June 30, 2011  •  Permalink
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Posted by M. Terry on June 30, 2011

https://wholetothecore.com/2011/06/30/cooking-101-with-fbi-kids/

Eating Clean on the Cheap – French Toast Waffles with Orange-Honey Fruit Salad

French Toast Waffles

(4 servings)

1 Box Van’s waffles (On sale at Publix)

2 egg whites

2 whole Eggland’s Best eggs (On sale at Publix)

1/3 cup almond milk

1 teaspoon almond or vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

Allow frozen waffles to sit out for about 10 minutes. Beat egg whites and eggs in a medium bowl and then add remaining ingredients. Stir to mix thoroughly.  Heat a bit of oil on skillet over medium heat. Dip a waffle into the egg mixture, making sure to soak both sides. Let the excess drip off and then place the waffle onto the skillet. Let the waffle cook several minutes per side, or until desired doneness is reached. (I like mine crispy!) Serve with pure maple syrup, honey, or my sweet hummus.

Orange-Honey Fruit Salad

(4 servings)

(It’s summer! All of these fruits are on sale at Publix!)

1 Mango, peeled and sliced

1 Peach, sliced

1 Cup blackberries

1 Tablespoon orange juice

1 Tablespoon honey

1/4 teaspoon cinnamon

Mix juice, honey and cinnamon. Arrange fruit slices on a plate and top with blackberries. Drizzle the orange honey over the fruit. Serve alongside or on top of french toast waffles.

1 Comment
by M. Terry on June 24, 2011  •  Permalink
Posted in Deals And Steals, Recipes
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Posted by M. Terry on June 24, 2011

https://wholetothecore.com/2011/06/24/eating-clean-on-the-cheap-french-toast-waffles-with-orange-honey-fruit-salad/

Homemade Sweet Hummus for Sale!

Coconut Lime Hummus

Coconut Lime Hummus with Cucumber Slices ~ Or try it with graham crackers for a Key Lime pie-like treat!

As a wife and mom, I strive to feed my family healthy and nutritious foods so we can work and play to the best of our abilities. As I was feeding apple slices and peanut butter to my kids one summer afternoon, the wheels in my head started turning, and I  decided to try making a sweet hummus and came up with a yummy creation- Cinnamon Raisin Hummus! From that, several other flavors evolved and I began to sell them to family, friends, and friends of friends. Now my product is available at Downtown Produce in Melbourne as well as The Melbourne Beach Market.

Cinnamon Raisin – Raisins, Chickpeas, Almond Butter, Water, Cinnamon, Local Honey, Lemon Juice, Sea Salt – Click here for nutrition label

Orange Date – Dates, Chickpeas, Almonds, Orange Juice, Water, Cinnamon, Local Honey, Orange Zest, Sea Salt – Click here for nutrition label

Spiced Fig – Figs, Chickpeas, Almond Butter, Water, Cinnamon, Nutmeg, All Spice, Pure Maple Syrup, Lemon Juice, Sea Salt -Click here for nutrition label

Coconut Lime – Golden Raisins, Chickpeas, Almonds, Unsweetened Coconut, Water, Lime Juice, Lime Zest, Local Honey, Sea Salt – Click here for nutrition label

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Sweet Hummus Ideas:

  • A dip for apple, pear, and peach slices
  • Spread on bananas
  • Jazz up the morning- spread on your whole grain waffle, toast, or english muffin
  • Great on whole grain crackers or pretzels for an afternoon snack
  • Turn it into a savory sauce over pork or turkey

These flavors are packed full of complex carbs, are high in protein, and have a good dose of healthy fats. This is a great way to satisfy your sweet tooth and keep you feeling full!

PRICING:

$7 for 1, 8 oz container

$13 for 2, 8 oz containers OR

$18 for 3, 8 oz containers

To purchase, e-mail me at

fsu2000nole@hotmail.com

or call

321-427-5217

I accept cash, check, or Paypal payment to the above e-mail address.

 If you have any questions, please e-mail me or call!

My Small Business

My oldest, Aleyah, recently asked me what I do with the money that I make from my hummus. I was happy to report that the money I earn from my sales goes towards paying for her and her sister’s ballet tuition. According to the 3/50 Project, for every $100 spent in locally-owned business, $68 returns to the community! The good news here is that 100% of my profits go back into my community as I pay Space Coast Ballet for lessons for my two ballerinas. I love selling my sweet hummus because it promotes whole and clean eating, it provides me with the means to allow my girls to dance, and I know that I am giving back to my community!

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by M. Terry on June 23, 2011  •  Permalink
Posted in Nutrition, Product Review, Recipes
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Posted by M. Terry on June 23, 2011

https://wholetothecore.com/2011/06/23/homemade-sweet-hummus-for-sale/

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