All posts in category Food

Thanksgiving in June

I created this salad last summer when I had a craving for all of those wonderful flavors of a Thanksgiving meal. Rather than the warm and cozy dishes of this fall holiday, I kept it light and cool as I transformed the traditional turkey dinner into a salad. In addition to the turkey,  the celery, carrot, and apple are reminiscent of stuffing,the cornbread is an all-time favorite side, and the pecans and cranberries give that last hint of  fall flavor. I hope you enjoy it as much as we do at our house!

Thanksgiving Salad

  • 6 Cups Spinach Leaves
  • 2 Cups sliced turkey breast (or rotisserie chicken if it’s easier!)
  • 1 large stalk celery, chopped
  • 1 large carrot, chopped
  • 1 large Granny Smith apple, chopped
  • 1 Cup dried cranberries
  • 1 lemon, juiced
  • 3/4 Cup toasted pecans*
  • 2 Cups cornbread croutons*
  • 1 teaspoons dried sage
  • 1 teaspoons dried thyme

Divide spinach leaves evenly among 4 plates. In a medium bowl, combine celery, carrot,  apple, dried cranberries,lemon juice, sage and thyme. Stir until herbs are evenly distributed. Place 1/4 of this mixture on top of each spinach bed followed by 1/4 cup of sliced turkey. Finish the salad with the cornbread croutons and toasted pecans. I use a splash of a berry vinaigrette to complete my Thanksgiving feast.

*Cornbread Crotouns

Preheat oven to 250. Cube cornbread. (I use Whole Foods cornbread- I freeze some whenever I come home with a pan) Let them sit out on a baking sheet for several hours if you can. Spray with olive oil, season with salt and pepper. Bake until toasted, about 30 minutes or so.  You can also toast the pecans at the same time, but only leave them in for about 10 min. or until you begin to smell them.

2 Comments
by M. Terry on June 22, 2011  •  Permalink
Posted in Recipes
Tagged , ,

Posted by M. Terry on June 22, 2011

https://wholetothecore.com/2011/06/22/thanksgiving-in-june/

Food Network’s “Chopped” in My Kitchen

Kid-Created Salads- Eat at Your Own Risk!

Yesterday at lunchtime, our kitchen was transformed into the set from Food Network’s “Chopped.” If you’ve never seen this show before, several chefs are given a basket with several ingredients. They must use all these items to create a dish. They can use additional ingredients as well, but the main (usually odd flavor combinations) foods from the basket need to be the “stars” of the finished dish.

My girls love this show, so yesterday for lunch I gave them each a bag of ingredients. The bags included:

  • Cooked penne pasta
  • Carrot sticks
  • A cheesestick
  • Dried cranberries

The results were interesting to say the least! Here are the completed dishes…
Aleyah –

  • Pasta Salad-Penne pasta with  cheesestick cubes, chopped carrots, and parmesean cheese
  • Parfait- Strawberry yogurt, applesauce, blueberries, cranberries, apples, cinnamon, and agave nectar
  • Salad- Spinach leaves, carrots, cheesestick cubes, and ranch dressing

Anna-

  • Parfait- Applesauce, strawberry yogurt, apple slices, carrots, and  parmesean cheese
  • Pasta salad- Penne pasta with cranberries, applesauce, cheesestick cubes, bunny grahams, and cinnamon

While I told them they must eat whatever they created, Anna did resort to asking for something else for lunch! She was very adventurous and tried several bites of each of her dishes yet they ended up in the trash. I guess this was a learning experience for her! Aleyah ate almost everything she made, leaving only a few bites left. They truly had a blast and so This will become a weekly summertime “game”.

  • Anna's Creation

Aleyah's Creation

Leave a comment
by M. Terry on June 21, 2011  •  Permalink
Posted in Motivation, Recipes
Tagged , ,

Posted by M. Terry on June 21, 2011

https://wholetothecore.com/2011/06/21/food-networks-chopped-in-my-kitchen/

Plating up Summer Salads – Tomato and Carrot Balsamic Salad

Summer is the best season for the largest variety of fruits and vegetables. This week, I will be posting a fresh and clean salad recipe each day.

TOMATO AND CARROT BALSAMIC SALAD

1 pint cherry tomatoes, cut in half

2 large carrots, chopped

1/4 cup fresh basil, chopped

1 Tablespoon extra virgin olive oil

2 teaspoons balsamic vinegar

Salt and pepper to taste

Combine oil, vinegar, and s&p in a large bowl. Whisk together. Add tomaatoes, carrots, and basil. Gently to stir to evenly coat. Refrigerate until ready to serve.

Tomato and Carrot Balsamic Salad

1 Comment
by M. Terry on June 20, 2011  •  Permalink
Posted in Recipes
Tagged ,

Posted by M. Terry on June 20, 2011

https://wholetothecore.com/2011/06/20/plating-up-summer-salads-tomato-and-carrot-balsamic-salad/

The Food Pyramid is Now a Plate

Do you remember getting your milk in the school cafeteria and seeing the food pyramid on the side? Well, that pyramid has been flattened into a plate. This visual makes much more sense!

Here are the new guidelines…

1. Vegetables – This should be the largest portion on your plate. Keep the heavy sauces and loads of salt off the veggies.

2. Grains – Whole grains should take up about 1/4 of your plate.

3. Protein – Lean protein should complete the right side of the plate.

4. Fruits – Finish off your plate with a colorful assortment of fresh fruit.

5. Dairy – Low-fat dairy is an important compliment to a well-balanced meal.

6. Fat/sweets – There is no place for these on this new guideline.

Using a disposable, divided plate is a great way to get started. Instead of filling the large section with meat, fill that with fruits and veggies and use the two smaller sections for your protein and whole grains.

Our Tortilla Crusted Chicken dinner from yesterday’s post is representative of the new food plate guideline. Broccoli, peppers, peaches, and blueberries take up half the plate, and the chicken coated in the corn tortillas (whole grains!) take up the other half of the plate. Serve with a glass of low fat milk, and you have a complete dinner!

1 Comment
by M. Terry on June 17, 2011  •  Permalink
Posted in Nutrition
Tagged , ,

Posted by M. Terry on June 17, 2011

https://wholetothecore.com/2011/06/17/the-food-pyramid-is-now-a-plate/

Raising a Healthy Child

1. Breastfeed – Infants who nursed are able to self-regulate their feedings better than those who are bottle-fed, leading to a lower obesity rate within this group.

2. Eat Together as a Family – According to HealthDay , “those who ate three or more meals a week with their families were 12 percent less likely to be overweight than those who ate few or no meals with their families, and 20 percent less likely to eat sweets, fried foods, soda, and other unhealthy foods.”

3. Encourage  Good Eating and Exercise Habits – We need to teach our children the right foods to eat and encourage them to get moving!

4.Get Enough Sleep! – Obese children tend to have shorter sleep periods and more variable sleep patterns than their healthy counterparts who maintain a regular, sustained night’s rest.

5. Be an Example! – If parents eat high-fat, sugary, and salty foods, than their kids are exposed to those foods and are likely to follow suit. In the same way, those parents who eat fruits and vegetables have children who will do just as their parents do- consume more healthy foods. Click here for some kid-friendly and fun snacks.

1 Comment
by M. Terry on June 15, 2011  •  Permalink
Posted in Fitness, Motivation, Nutrition
Tagged ,

Posted by M. Terry on June 15, 2011

https://wholetothecore.com/2011/06/15/raising-a-healthy-child/

Kid-Friendly Summer Time Treats

As we enter into summer break, we can take the time to have fun in the kitchen with our kids. Here are some great and nutritious eats for our little ones!

1. Rainbow Trifle –

Rainbow Trifle

A simple layering of fruit that is a feast for the eyes and for the tummy! I used strawberries, cantaloupe, banana, green apple, blueberries, and purple grapes.

2. Froggy Snack – I made this “toadally” cute snack with Aleyah’s class. Use two slices of apple held together with peanut butter. Cut a grape in half and

Apple Frog

glue them on with more peanut butter, and then dab a bit more PB on the bottom of each mini chocolate chip and place on top of each grape.

3. Dirt– The traditional kid favorite redone with organic vanilla yogurt, Whole Foods’ 365 chocolate sandwich cookies, and an organic gummy worm.

Dirt

4.Bunny Face Cracker – This snack is another creative way to turn a favorite critter into a an edible treat! The idea came from a blog titled Blue Eyed Blessings.

5. Breakfast Cookies– What kid doesn’t like to bake and eat cookies?! This is our trusty go-to recipe.

 

2 Comments
by M. Terry on June 14, 2011  •  Permalink
Posted in Recipes
Tagged , , , , ,

Posted by M. Terry on June 14, 2011

https://wholetothecore.com/2011/06/14/kid-friendly-summer-time-treats/

Childhood Obesity – Our Responsibility

Last week, I worked the volunteer cafe at VBS. Our job was to keep the refreshments flowing for the 100 or so volunteers that came to help. The tables were stocked with traditional goodies- cookies, brownies, donuts, and the like, but I also made sure there were healthy choices too- hummus and pita chips, vegetables, fruit, and whole grain pastas and breads.

I was saddened by how many overweight youth came through that room. And even those that weren’t overweight still loaded their plates with high sugar and high fat items. I’m talking about 4-6 cookies, a brownie, chips, and lemonade. May I will be brazen enough to say that overfeeding a child is just as much a form of  abuse as is starving a child in the name of punishment? We think nothing of it when a parent placates their child with food. We even think it’s cute for a child to be called “chubby” or we say, “There’s just more of him to love”. Allowing food to be a satisfier in times of emotional need leads to a cycle that is truly difficult to break. In the same way, if we fail to educate our children in nutrition, be it due to  “ignorance” or apathy, we have also failed to steer them down the path that will keep them healthy and strong in the life God has given them.

According to the Florida Hospital, the number of children in the United States who are considered overweight or obese has doubled, from 15 percent in the 1970s to nearly 30 percent today. An overweight child can face numerous health conditions including…

*high blood pressure

*high cholesterol

*diabetes

*asthma

*heart disease

*depression

*low self-esteem

My heart breaks for those youth and children that I saw who are already struggling with weight. Their precious bodies must begin now to work harder, putting strain on their hearts, lungs, liver, kidneys, and their emotional well-being. As a mom, I encourage you to educate yourself and help your child, your grandchild, niece, nephew, or your students to make wise choices now so they have the best opportunity to live a full and abundant life! This week is dedicated to our children and the many ways to help them make the best choices possible.

2 Comments
by M. Terry on June 13, 2011  •  Permalink
Posted in Motivation, Nutrition
Tagged , ,

Posted by M. Terry on June 13, 2011

https://wholetothecore.com/2011/06/13/childhood-obesity-our-responsibility/

Foods of NY

One of the best ways to experience the abundance of food choices in New York is take advantage of one of the food tours. I have enjoyed two of the available tours- Chelsea Market/Meat Packing District tour and the Greenwich Village tour. Each three hour experience offers samplings from a variety of restaurants or specialty shops, while also educating you on the history of that area. For $47 a person, you can’t beat this deal!

Chelsea Market is the original NABISCO factory. This old, stone building is home to the Food Network studios and a shopping center where you can get anything from fresh produce to fresh lobster. We had samples from the Ronnybrook dairy, from Sarabeth’s bakery, and the L’Arte se Gelato, just to name a few. I visit the Market whenever I go to New York!

The Greenwich Village Tour took us through the many new restaurants that are now popping up in the area. We started off the tour with pizza from Joe’s Pizzeria, had cookies at Milk and Cookies, and I tried a new dish- Farro. This is a whole grain  similar in size and texture to rice or orzo. It was mixed with butternut squash. While farro can be tricky to find (Whole Foods has it, and Publix carries it at times), it is a wonderful side dish. Check out Giada’s recipe for a Mediterranean-style farro.

I am thankful for the number of trips I have made to New York. It is a different and exciting visit each time I go, and look forward to taking my kids there one day to experience the hustle, bustle, and culture of a big city!

Leave a comment
by M. Terry on June 10, 2011  •  Permalink
Posted in Recipes
Tagged ,

Posted by M. Terry on June 10, 2011

https://wholetothecore.com/2011/06/10/foods-of-ny/

NYC Day 1 – Green Bean, Tomato, and Mozzarella Pesto Salad

Today is the first day of VBS at my church! This year’s theme is “The Big Apple”. New York City is one of my favorite places to visit so, in honor of The City That Never Sleeps, I will be sharing a recipe each day that shouts NYC to me.

In 2002, my Thanksgiving was spent in NYC watching the Macy’s parade and dining on top of the Marriott Marquis in The View restaurant. As we feasted, we were slowly revolving and taking in the NYC nighttime view. One of my favorite items on the buffet was a green bean, tomato, and mozzarella salad tossed in pesto. This is an easy, go-to side.

Green Bean, Tomato, and Mozzarella Pesto Salad

  • 1 lb green beans
  • 1 pint grape tomatoes
  • 4 oz block mozzarella cheese
  • 1/4-1/3 cup pesto

Trim ends of green beans and cut any long beans in half. Blanch* the beans. Let cool completely. Cut grape tomatoes in half if desired and mozzarella cheese into small squares. Place all ingredients into a bowl and mix until the pesto is evenly distributed. Serve chilled.

*To blanch- Place enough water in a pot that will cover the green beans. Bring to boil. Fill a large bowl with ice water. Place green beans in the boiling water for 2 minutes. Immediately transfer beans to the ice bath. Once cooled, drain.

3 Comments
by M. Terry on June 6, 2011  •  Permalink
Posted in Recipes
Tagged , , ,

Posted by M. Terry on June 6, 2011

https://wholetothecore.com/2011/06/06/nyc-day-1-green-bean-tomato-and-mozzarella-pesto-salad/

National Donut Day Reminder

I have seen a number of posts of FB about today being National Donut Day. Back in February, I shared a link to a Runner’s World article about donuts. If you eat a Krispy Kreme donut (200 calories),  it will require the average person to run 23-minutes to work it off, and even longer for a glazed donut from Dunkin’ Donuts (260 calories). Hmmm, is it worth it to you?

Leave a comment
by M. Terry on June 3, 2011  •  Permalink
Posted in Nutrition
Tagged , ,

Posted by M. Terry on June 3, 2011

https://wholetothecore.com/2011/06/03/national-donut-day-reminder/

« Older Posts
Newer Posts »