All posts in category Recipes
I am always looking for ways to recreate holiday favorites. Here is our version of the token Halloween candy – the candy corn! I never hesitate to say ‘yes’ when they ask for one of these popsicles. And it’s not a happy place when we run out. 😛
4 oz vanilla dairy-free yogurt (We like coconut or cashew yogurt)
4 oz plain dairy-free yogurt
8 oz mango, puréed
8 oz pineapple, puréed
Mix yogurts together. Fill popsicle molds one-third full. Place in freezer for at least 30 minutes. Next, fill molds another third of the way with mango purée. Place in freezer again for 30 minutes. Pull molds out of freezer and top with pineapple purée. Place Popsicle sticks into molds and freeze for at least two hours. Makes about 6 popsicles.
Posted by M. Terry on October 7, 2013
https://wholetothecore.com/2013/10/07/candy-corn-popsicles/
Anna is my herbivore and this salad is her all-time favorite! She will even finely cut the broccoli and then toss it all together, leaving me with little work to do. 🙂 I like to make our own Asian ginger dressing because the store-bought ones are soybean oil- based (which soy ranks high on the GMO chart) and it has additional preservatives that I’d rather not have around. All the ingredients get tossed into the blender so any cutting that you do is minimal. I found the copycat recipe of Benihana’s dressing on http://www.topsecretrecipes.com. I subsitute honey for the sugar and use organic ketchup and a non-msg soy sauce.
Gingery Broccoli and Carrot Salad
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1 head broccoli, finely chopped
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1/4 – 1/3 cup Asian Ginger dressing (recipe below)
Place all ingredients together in a large bowl and gently mix. Chill in refrigerator until ready to serve.
Asian Ginger Dressing
½
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cup minced onion
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½
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cup peanut oil
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⅓
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cup rice vinegar
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2
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tablespoons water
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2
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tablespoons minced fresh ginger
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2
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tablespoons minced celery
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2
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tablespoons ketchup
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4
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teaspoons soy sauce
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2
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teaspoons sugar
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2
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teaspoons lemon juice
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½
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teaspoon minced garlic
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½
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teaspoon salt
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¼
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teaspoon ground black pepper
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Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is pureed. Chill.
“A Salad For Each Week” Recipes:
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Posted by M. Terry on October 2, 2013
https://wholetothecore.com/2013/10/02/gingery-broccoli-and-carrot-salad-a-salad-for-each-week-9/
This pickle salsa received MANY hits when I posted it earlier this summer. I just made this again over the weekend to go with our grilled chicken, and then sent the last bit of leftovers to school in Anna’s lunchbox. This is definitely a great dish to bring to any football or tailgate party!
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1 cup chopped dill pickles (I use WF’s 365 brand – no food dyes in this one!)
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1/2 cup fresh chopped tomatoes
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1/2 cup chopped yellow bell pepper
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1/2 cup diced onion
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1 cup pickle juice
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2 teaspoons garlic, minced
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Touch of salt
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Pepper
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Fresh cilantro
Place all ingredients (except cilantro) into a bowl. Stir and cover. Chill and serve with fresh cilantro as garnish. It is best made the day before. Enjoy on black beans and rice, with tortilla chips, or over a bed of romaine.
“A Salad For Each Week” Recipes:
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Green Bean, Tomato, and Mozzarella Pesto Salad
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Posted by M. Terry on September 25, 2013
https://wholetothecore.com/2013/09/25/pickle-salsa-a-salad-for-each-week-8/
Okay- so summer doesn’t really end for us Floridians on Sunday when the calendar declares it is the first day of fall. But the harvesting of summer veggies and fruits are coming to an end 😦 Here is a nod to sweet summer crop!
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2 pints cherry tomatoes, sliced in half
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1 1/2 cups organic corn, roasted (spray with olive oil and back at 350 for about 10 min.)
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2 cups organic celery, chopped
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4-5 large basil leaves, chopped
Place all ingredients together in a large bowl and gently mix. Add fresh ground pepper if desired. Chill in refrigerator until ready to serve. Eat as is or over a bed of your favorite greens.
“A Salad For Each Week” Recipes:
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Posted by M. Terry on September 18, 2013
https://wholetothecore.com/2013/09/18/so-long-summer-salad-a-salad-for-each-week-7/
How do I know my kids listen to my nutrition tidbits? As we were doing homework and snacking around the kitchen table the other day, Aleyah, as she was eating her Planter’s Lightly Salted Dry Roasted Peanuts, announced that there were corn syrup solids in the peanuts. I declared there certainly wasn’t (thinking that these are lightly salted peanuts and that would mean the ingredients should be peanuts and salt). Nope. My label-reading daughter was right. Here is the list:
Ingredients: PEANUTS, SEA SALT, MALTODEXTRIN, CORNSTARCH, CORN SYRUP SOLIDS.
WHAT?! That’s ridiculous. I bought them on sale but will not be buying them again.
Thank you Aleyah for being my co-detective! 
Posted by M. Terry on September 13, 2013
https://wholetothecore.com/2013/09/13/a-gruesome-discovery-planters-peanuts/
Here is salad #5 in my “A Salad For Each Week” series. I used the sweet and sour Florida Key Lime to add flavor to the beans and corn. A bit of healthy fat was added in with some organic coconut oil. (Lime + Coconut = Wonderful!) I turned this into lettuce wraps and served with turkey burgers and caramelized onions. You could add slices of avocado to the wraps or chunk some of them up to add to the salad itself. This also makes a great “salsa” for chicken, fish, or pork.
Key Lime Corn and Black Bean Salad
4 cups organic corn kernels (frozen and thawed or fresh off cob)
1 1/2 cups organic black beans (drained and rinsed if using canned)
2 cups diced fresh tomato
1/3 cup purple onion, diced
2 Tablespoons Coconut oil
1 tablespoon fresh key lime juice (about 2 limes)
1-2 garlic cloves, minced
1/2 teaspoon cumin
Salt and pepper to taste
Place coconut oil, juice, garlic, cumin, and S&P into a bowl and whisk. Add in corn, black beans, tomatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Serve in whole romaine leaves, over chicken or pork, or scoop up with tortilla chips. Enjoy!
“A Salad For Each Week” Recipes:
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Tangy Kale and Sweet Potato Bit Salad
Posted by M. Terry on September 4, 2013
https://wholetothecore.com/2013/09/04/key-lime-corn-and-black-bean-salad-recipe-5/
Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!
Tangy Kale and Sweet Potato Bit Salad
4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste
Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!
“A Salad a Week” Recipes:
- Broccoli and White Bean Salad
- Asian Purple Cabbage Slaw
- Fresh and Minty Cantaloupe and Tomato Salad
Posted by M. Terry on August 26, 2013
https://wholetothecore.com/2013/08/26/tangy-kale-and-sweet-potato-bit-salad-recipe-4/
Minty Cantaloupe and Tomato Salad
Salad 3 in “A Salad For Each Week” Series
This is a salad that I posted awhile back. However, with the heat of summer sitting upon us, it seemed only fitting to use these cool and refreshing fruits for one of my “A Salad For Each Week” recipes. Once again, thanks to my friend Heather for convincing me to try this when I would have otherwise passed it by!
Minty Cantaloupe and Tomato Salad
1 Cantaloupe-cut into bite sized pieces
1 pint of cherry tomatoes cut in half
handful of chopped mint
sprinkle of kosher salt
2 tbsp of rice vinegar
2 tbsp of olive oil
Place all ingredients into a bowl and gently mix. Let it stand for a bit in order for the flavors to marry. Enjoy!
Posted by M. Terry on August 21, 2013
https://wholetothecore.com/2013/08/21/fresh-and-minty-cantaloupe-and-tomato-salad-2/
A little pineapple and peach “sunshine” awaits my family this morning! Have a wonderful week everyone!
Posted by M. Terry on August 19, 2013
https://wholetothecore.com/2013/08/19/sunshine-for-your-monday-morning/
Here is salad #2 in my “A Salad For Each Week” series. This was created specifically for Joel’s birthday dinner. He loves red peppers, carrots, and will actually pick out the cabbage from a salad just to eat it plain. The flavors develop as it chills in the fridge so enjoy it over the course of a few days. Add in tuna for a complete meal or scoop some into a large leaf of romaine for a lettuce wrap.
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Half of a head of purple cabbage
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2 medium to large-sized red peppers
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2 cups loosely packed shredded carrots
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3 tablespoons extra virgin coconut oil
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1 tablespoon rice vinegar
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1 tablespoon light soy sauce (preferably organic)
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2 garlic cloves, minced
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Pepper to taste
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Fresh cilantro
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Sesame seeds
Julienne the cabbage and peppers (That’s fancy for “cut into long, thin pieces strips”.) Add coconut oil, vinegar, soy sauce, garlic, and black pepper into a large bowl. Whisk together. Add in the cabbage, peppers, and carrots and gently toss to coat. Place in fridge to chill until ready to serve. Top with fresh cilatro and sesame seeds when ready to enjoy.
Posted by M. Terry on August 15, 2013
https://wholetothecore.com/2013/08/15/asian-purple-cabbage-slaw/
Whole to the Core Blog 