All posts in category Food
The other morning when it dipped down into the 40’s here in FL, I made an oatmeal bar for the kids’ breakfast. I cooked up a large pot of whole oats and added a bit of vanilla and ground flax. The center of the table was set with a large cutting board filled with raisins, chopped dates, chopped almonds, unsweetened coconut, and honey. With all those goodies to add to the oats, there was about 2 cups of oatmeal left. I am not one to waste, so I knew I could make pancakes from them and my first shot was a success! Here is what I added…
Leftover Oatmeal Pancakes
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2 cups leftover oatmeal
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1 cup organic whole wheat flour
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1/2-3/4 cup almond milk (depending on consistency of your oatmeal)
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1 egg, beaten
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon pumpkin pie spice
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1/2 teaspoon cinnamon
Mix flour, baking powder and soda, cinnamon, and pumpkin pie spice together. Add in oatmeal, egg, and 1/2 cup almond milk. Stir. If too dry, add more milk a little at a time until you achieve a consistency that is think enough too pour, but not too runny. Scoop about 1/3 cup of better onto a well-oiled skillet (I used coconut oil). Cook over medium heat and flip when edges begin to dry. Turn only once and allow the other side to brown. Serve with your favorite nut butter and pure maple syrup.
Posted by M. Terry on November 6, 2014
https://wholetothecore.com/2014/11/06/leftover-oatmeal-pancakes/
This recipe uses the three staple ingredients of a hummingbird cake – bananas, pineapple, and pecans. That wonderful pineapple sweetness really came through in these. Enjoy them!
Hummingbird Waffles
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2 cups Bob’s Red Mill High Fiber Pancake and Waffle Mix
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1 ripe banana, mashed
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1/2 cup pineapple, puréed
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3/4 cup water
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1 teaspoon vanilla
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2 tablespoons ground flaxseed
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1/3 cup finely chopped pecans
Place mix into a medium bowl. Add in banana, pineapple, milk, water, vanilla and flax. Stir until just mixed. Fold in pecans. Grease waffle maker generously with coconut oil. (I learned the hard way that the caramelization of the pineapple causes more sticking than with ordinary waffles 🙂 ) Garnish with pecans and a drizzle of pure maple syrup or spread on some almond butter. Makes 4 Belgian-sized waffles.
You may also like:
Crispy Sweet Carrot Pancakes
Carrot Cake Oatmeal
Tres Leches French Toast
Posted by M. Terry on October 23, 2014
https://wholetothecore.com/2014/10/23/hummingbird-waffles/
Pumpkin and granola…need I say more???
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2 1/2 cups whole oats
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1/2 cup unsweetened, shredded coconut
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1/2 cup pumpkin seeds
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1/4 cup chia seeds
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1/4 cup pure maple syrup
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1/4 cup unsweetened applesauce
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1/4 cup coconut oil, in liquid form
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1 teaspoon vanilla extract
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2 tablespoons of natural sugar
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3 teaspoons pumpkin pie spice
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1 cup raisins, dried cherries, or cranberries
Place oats, coconut, seeds, sugar, and pie spice into a large baking dish (bigger than 9×13). Stir together. In a bowl, pour in syrup, applesauce, oil, and vanilla and mix until thoroughly combined. Add the wet ingredients into the dry ingredients. Mix with hands until all the dry ingredients are coated. Bake in a 350 oven for 30 min. stirring at the halfway point. Add in the dried fruit of your choice, stir, and bake an additional 15 min. Pull out of oven and allow to cool completely.
Posted by M. Terry on October 7, 2014
https://wholetothecore.com/2014/10/07/pumpkin-spice-granola/
Today, on the way home from school, Anna said she had been thinking and wanted to make a dessert for us. Since Central Florida is sopping wet, football practices and games have been canceled for week #2, so we had the whole evening at home together as a family! After backyard playing, showers, and dinner, Anna joined me in the kitchen to make this “Summer (Cherries) Meets Fall (Apples)” Dessert.
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2 cups organic whipped cream (about 1 cup organic cream and 1 Tablespoon honey whipped together until soft peaks form)
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1 organic apple, chopped
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Cherry sauce (We had this leftover already in the fridge – click here for the recipe – just substitute the cherries for the berries)
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Mini Chocolate chips
Place a dollop of whipped cream on the bottom of a bowl. Add a large spoonful of cherry sauce, followed by chopped apples, more whipped cream and then the chocolate chips. This made 3 kid-sized servings and 1 adult serving. 
Posted by M. Terry on September 30, 2014
https://wholetothecore.com/2014/09/30/annas-summer-meets-fall-dessert/
Today is Saturday. Saturdays in the fall means Nutcracker practice. Today’s lunch for the girls is one of my all-time favorites…my Thanksgiving Salad. I had roasted a turkey the other day and used the leftovers to fuel my ballerinas. Packed with veggies, lean protein, and complex carbs, it’s the best combo for their post-jumping, high-energetic dancing.
Thanksgiving Salad
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Your favorite greens (2 servings worth)
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1/2 cup roasted turkey
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1/4 cup celery, chopped
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1/4 cup carrots, chopped
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1/4 cup apples, chopped
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1/4 cup dried cranberries
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1/8 cup almonds, chopped
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1/2 cup cornbread croutons
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1/4 teaspoon dried sage
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Salt and pepper to taste
Place celery, carrots, apples, cranberries, almonds, and sage in a bowl and stir to combine. Divide greens into two bowls. Top each serving with half of the veggie/fruit mix. Add turkey and croutons to each salad. Dress with creamy balsamic dressing. Toss to coat salad.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on September 27, 2014
https://wholetothecore.com/2014/09/27/thanksgiving-salad-a-salad-for-each-week-40/
- I spend a lot of time in the kitchen prepping, cooking, and baking. This ensures that my family is being well-fed AND that we are saving money. My reward for all this work is knowing that when we go out to eat, we can do it well. It doesn’t have to be expensive, but it does have to be fresh and real. So, on our 2 day excursion to Asheville, we took advantage of our time there. We love to eat, and the following pictures show it.Our favorite spot to visit is Sunny Point Cafe. They specialize in breakfast, but have some great main dishes too. They also grow a number of their veggies in the garden that sits alongside of the cafe (that’s where my “bee on the flower” photo was shot). Scott loves their carrot pancakes (that I did a “remake” of at home), and I love their Ahi tuna burger and their bean and veggie burger. And their local grits with local goat cheese also tops my list.
- Ahi Tuna Burger from Sunny Point Cafe
- Shrimp Ceviche from Tupelo Honey Cafe
- We also headed to Tupelo Honey Cafe where I ordered shrimp ceviche – excellent flavor and very filling. On our last night there, we tried a new spot for us – Carmel’s. The salad I ordered was loaded with fresh berries, almonds, and goat cheese (there are a lot of goat farms around which is fine with me!). We all know how easy it is to overcook a chicken breast, but this one was super moist. I ate every bite of the entire salad 🙂 After our 6 mile hike, we went to Neo Burrito and I ordered the Spinach Cotija Burrito – rice, black beans, mushrooms, spinach, pesto, cotija cheese, and salsa. Did I mention a salsa bar for all your salsa needs?
- The Berry Salad with Blackened Chicken from Carmel’s – blueberries, strawberries, and raspberries galore!
- Spinach Cotija Burrito from Neo Burrito
- Our final destination was Spartanburg for the RecSpo Conference. This event took place in the new Star Center which hosts Upwards Sports. What an awesome facility! The purpose of Upwards is to teach students the skills and sportsmanship of various sports while teaching them about the love of Jesus. And that is in part why we were there. While this began as a trip to earn credit for Scott’s seminary degree, it soon became an event we looked forward to attending since fitness and sports are highly valued by us. And even more importantly, we knew we would be learning how to reach people for Jesus through sports. Our hearts were blessed, contacts made, and prayers begun as we seek to see what God is calling us to do through the recreational activities we are involved in. While I know God has something specific He is calling me to do, and I am seeking Him on this, the one thing He did reveal to me while I was there is that I must be intentional about sharing Jesus with others where He currently has me – schools, ballet, football, grocery stores, and with friends and family. Please pray for me as I head forward with this truth and with whatever it is God is directly calling me to do. I am humbled and excited to see what’s in store for me (and my family)!
- The BRAND NEW Star Center for Upwards Sports
Posted by M. Terry on September 18, 2014
https://wholetothecore.com/2014/09/18/our-travels-our-food-our-mission/
Before I left for my ballet class the other day, I sliced up some onions and began to cook them down in my cast iron skillet. I had the idea of french onion soup in my mind, but it was hovering around 90 outside so I stuck with traditional flavors and decided that the fresh green beans in my fridge would be the perfct vessel for my onions. As I headed out the door, I turned off the burner and covered them. When I walked back in after class, the house was filled with that wonderful smell of sauteed onions! I basically had forgotten about them and the aroma was a pleasant reminder that part of my well-earned lunch was already complete. I placed the sweet and soft onions over some fresh green beans, grabbed a fork and knife and enjoyed an easy and fresh side to my lunch!
French Onion Green Beans
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2 handfuls of fresh green beans
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1/2 medium onion, thinly sliced
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2 Tablespoons olive oil
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3-4 fresh sprigs of thyme, or 1 teaspoon dried thyme
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1 garlic glove, minced
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1 Tablespoon Balsamic Vinegar
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1 Tablespoon dijon mustard
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Salt and pepper to taste
Heat olive oil over medium heat in skillet. Add onions and garlic. After about 5 minutes, turn heat to low. Add in vinegar and mustard and stir until coated. Toss in fresh sprigs of thyme. Stir occasionally, cooking for another 30 minutes or so. (Or turn off stove, cover, and go to ballet class 🙂 ) Add salt and pepper before removing from stove. Place warm onions over fresh green beans. You can sprinkle with grated Parmesan cheese and toasted breadcrumbs to give it an even more “French Onion Soup” feel. Makes 2 servings.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on September 4, 2014
https://wholetothecore.com/2014/09/04/french-onion-green-beans-a-salad-for-each-week-38/
After a morning of cleaning the other day, I surveyed my fridge and decided that Indian fare was what I wanted for lunch. With the already chopped cauliflower I had on hand, I quickly cut the other veggies and heated up my cast iron skillet for this warm and savory dish. You can also serve this chilled over a bed of spinach or baby greens which soak up the juices and spices. Warm or cold – I love the flavors in this!
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2 cups cauliflower, chopped
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1/2 cup tomatoes, diced
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1/2 cup celery, chopped
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1/4 cup onion, diced
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1 garlic clove, minced
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1 tablespoon Indian spice mix (recipe below)
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1 tablespoon coconut oil
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1 tablespoon water
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Hot sauce, optional
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Fresh cilantro
Heat coconut oil over medium high heat in a skillet. Add cauliflower, tomatoes, celery, onion, and garlic. Sauté for 5 minutes. Add in water, Indian spice mix, and hot sauce. Simmer for another 5 minutes. Serve warm and garnished with cilantro. Makes 2-4 servings.
Indian Spice Mix
4 teaspoons cumin
2 teaspoons curry
2 teaspoons turmeric
2 teaspoons coriander
1 teaspoon Garam Masala
1/2 teaspoon black pepper
1/2 teaspoon salt
Mix together and save remainder for future use.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on August 30, 2014
https://wholetothecore.com/2014/08/30/curried-cauliflower-saute-a-salad-for-each-week-37/
For Joel’s birthday dinner, I wanted to do something other than chips and salsa and ended up just gathering things from the pantry and fridge to create this winning combination. I had several bags of chips opened up (who doesn’t?!), so I used the leftovers in all 4 bags which included tortilla chips, sweet potato chips, pretzels, and seed chips. These were to be our dipping vessels. I then went to the fridge and grabbed a handful of items to be mixed together to become the dip itself. And what we ended up with, when all was said and done, was a basket of Mexican seasoned chips and a bowl of cilantro cream. The chips were perfectly zesty and the cilantro cream was so delicious that we ended up using the leftovers on our tacos the next night, and I even caught Joel licking it off his plate. And on Monday, we had all the traditional Chex Mix ingredients, so we turned one of our batches into a Mex Chex Mix.
Cilantro Cream
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1/4 cup Greek yogurt, plain
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1/4 cup mayo (I use Whole Food’s 365 Light Mayo)
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1/4 cup reduced fat cream cheese
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1 cup fresh cilantro (loosely packed)
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3 roasted garlic cloves
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3 tablespoons roughly chopped onion
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Dash of hot sauce
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Salt and pepper to taste
Place all ingredients into food processor and process until smooth and creamy. Serve with chips, veggies, on tacos, or even tossed in a salad.
Mex Chex Mix
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4 cups chips (tortilla style)
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2 Tablespoons extra virgin olive oil
Place oil and seasoning into a small bowl and stir. Pour about half the mixture onto a cookie sheet. Place chips onto cookie sheet and begin to toss chips gently with hands, making sure the seasoning mixture is begin to coat them. Drizzle the remaining seasoning mixture over the top of chips and toss again. Place in a preheated 350 degree over. Bake 10 min., stir, and bake an additional 10 min. Pull out of oven and allow to cool.
Posted by M. Terry on August 13, 2014
https://wholetothecore.com/2014/08/13/mex-chex-mix-with-cilantro-cream/
Tomorrow, my girls head back to school. Today, my girls and boy headed into the kitchen. We made 5 different types of snacks for the upcoming few weeks. Between ballet twice a week (soon to be 3x), football twice a week (also soon to be 3x), homework, ministry, and Scott and Joel heading back to school on Monday, this was our last chance to spend a chuck of time together creating and enjoying the fruits of our labor. The Chex Mixes stay fresh in an air-tight container for a couple of weeks. The muffins are individually wrapped and frozen. The bars are precut and also frozen in a container with wax paper separating the layers so they do not freeze together. With all these in place, I can be assured my kids have healthy snacks on hand when we are rushed. With that said, here is what we made today:
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Mex Chex Mix (recipe to be posted this week)
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Cereal Bars (also to be posted later this week)
Posted by M. Terry on August 11, 2014
https://wholetothecore.com/2014/08/11/school-snacks-an-all-morning-activity/
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