All posts in category Recipes

Snacking on Rabbit Food

When I am not very hungry, but it’s been awhile since I’ve eaten, and I know it will be awhile before I eat again, this is one of the snacks I like to have.

Light Lettuce wraps

2 leaves of romaine

A few red pepper slices

A few baby carrots

A sprinkling of feta cheese (or a dollop of hummus)

A drizzle of balsamic vinaigrette

I fold over the leafy ends like you would do for a burrito, and then I begin eating at the crunchy end. Fill with whatever veggies float your boat!

This quick and handy snack gives me some extra veggies for the day and, with that, I get just enough complex carbs and a little fat and protein to tide me over. Doing this keeps me from over eating when I do finally get to sit down for a meal, and it also keeps my metabolism at a steady rate.

Click here and check out some Easter basket snack ideas for filling your kids’ Eater baskets.

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by M. Terry on April 4, 2012  •  Permalink
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Posted by M. Terry on April 4, 2012

https://wholetothecore.com/2012/04/04/snacking-on-rabbit-food/

‘Eating Clean on the Cheap’ – Seasonal Vegetable Omelet

When it comes to my birthday and Mother’s Day, there is one gift that I want- time. My favorite thing to do is to leave the kids with my husband and drive to the bottom of the causeway. I go for a run over the river and then head to one of my favorite beachside restaurants- The Beachside Cafe. I always order their seasonal vegetable egg white omelet. They simply use whatever veggies are in season and  create a wonderful omelet. Although I typically eat just egg whites, I have learned a bit about how organic eggs are so much better for you than conventional eggs. They offer more nutrients and are naturally lower in saturated fat. Since the yolk still holds those extra calories, when I do eat the yolk, I use approximately 2 egg whites to 1 whole egg.

‘Eating Clean on the Cheap’ – Seasonal Vegetable Omelet

*On sale this week at Publix (March 29- April 7)

  • 5 egg whites (or 2 eggs and 3 egg whites)*
  • 3 Tablespoons  low-fat milk or milk alternative
  • ½ cup chopped spinach
  • ¼ cup dice d peppers*
  • ¼ cup diced tomatoes*
  • 1/8 cup diced onion*
  • 1 teaspoon garlic, minced
  • Salt and pepper to taste
  • Olive oil
  • Parmesan Cheese
  • Whole grain English muffin*

Whisk eggs, milk, parmesan cheese, and salt and pepper in a bowl or large cup. Heat a touch of olive oil over medium heat in a small pan. Pour in eggs. Once eggs have cooked alongside the bottom, add the veggies in the center of the eggs. Click here to see how to cook an omelet with the correct technique. Serve the omelet with a dollop of greek yogurt and some salsa if desired., and a toasted English muffin.

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by M. Terry on March 30, 2012  •  Permalink
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Posted by M. Terry on March 30, 2012

https://wholetothecore.com/2012/03/30/eating-clean-on-the-cheap-seasonal-vegetable-omelet/

Wendy’s Frosty – A Boardwalk Favorite

Along the Boardwalk, Wendy’s has a monopoly as far as traditional fast food restaurants go. So this was another favorite spot to stop at the end of a beach day if we decided against a 7-11 Slurpee (see my healthy recipe here).

Here are the ingredients in the original Wendy’s Frosty:

Milk, Sugar, Corn Syrup, Cream, Whey, Nonfat Dry Milk, Cocoa (processed with alkali), Guar Gum, Mono and Diglycerides, Cellulose Gum, Carrageenan, Calcium Sulfate, Disodium Phosphate, Artificial and Natural Flavoring, Vitamin A Palmitate

I can do without several of those ingredients, so here is my version of Wendy’s Frosty- a healthy and sustainable smoothie better tasting than the original fast food treat! This is my all-time favorite smoothie that I make!

  • 1 cup almond milk (unsweetened)
  • 1 frozen banana (frozen a must- keeps it thick!)
  • 1 teaspoon unsweetened cocoa powder
  • 1 large tablespoon peanut butter (no hydrogenated fats)
  • 1 large tablespoon brown rice protein powder (I use vanilla flavor)

Place all ingredients into a blender and blend until frozen banana is broken up and completely mixed. Makes 1 serving.

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by M. Terry on March 27, 2012  •  Permalink
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Posted by M. Terry on March 27, 2012

https://wholetothecore.com/2012/03/27/wendys-frosty-a-boardwalk-favorite/

7-11 Slurpee – A Traditional “After the Beach” Treat

It is Spring Break for us this week, and in honor of all my memories of going to the beach as a child and teenager, I will be posting some recipes that remind me of my beach outings.

After a few hours at the beach, one of my favorite treats to get was a Slurpee at the 7-11. The particular beachside 7-11 that where we would stop does not have a gas station. It is simply a convenience store, and I am convinced that they stay in business strictly because of beach-goers and their sunny day needs. Here is my slurpee recipe that is a much healthier option than the one that flows from the slurpee machine.

  • 2 Cups Seltzer
  • 1/3 cup 100% juice concentrate (I used Old Orchard blueberry pomegranate)
  • 1/8 cup honey
  • 2 1/2 cups ice

Place seltzer, concentrate, and honey in blender. Pulse intermittently until blended because the carbonation from the seltzer can cause an overflow 🙂 Add ice and blend until slushy. Serve immediately. Serves about 3-4.

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by M. Terry on March 26, 2012  •  Permalink
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Posted by M. Terry on March 26, 2012

https://wholetothecore.com/2012/03/26/7-11-slurpee-a-traditional-after-the-beach-treat/

Stewed Tomatoes and Okra

Scott asked for some okra recently, and when I went to Downtown Produce, they had their grape tomatoes dirt cheap because they were beginning to get soft. So for about $3 bucks, I made a large pot of stewed tomatoes and okra. Not only was it cheap, but it was easy!

Stewed Tomatoes and Okra

  • 2 pints grape tomatoes
  • 20 or so okra pods, sliced and tops removed
  • 2-3 tablespoons olive oil
  • 1/3 cup chopped onion
  • 3 garlic cloves, minced
  • salt and pepper to taste

Heat olive oil in a pot over medium heat. Saute onion and garlic for about 5 minutes. Add in okra and tomatoes. Sprinkle with salt and pepper. Cover and simmer for 10-15 minutes. Uncover, and using a wooden spoon, crush tomatoes open. Recover and stew another 15 minutes. Serve warm.

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by M. Terry on March 19, 2012  •  Permalink
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Posted by M. Terry on March 19, 2012

https://wholetothecore.com/2012/03/19/stewed-tomatoes-and-okra/

Black Forest Smoothie

Black Forest Smoothie

Recently I posted my recipe for Cherry Vanilla Granola. Since I have dried cherries in the house now, I had this wunderbar (that’s “wonderful” in German 🙂 ) idea to make a smoothie that incorporated the flavors of a black forest cake. So here is my delicious result:

  • 1 cup almond milk
  • 1/2 frozen banana
  • 1/4 cup dried tart cherries
  • 1/8 cup raw almonds
  • 1 tablespoon vanilla brown rice protein powder
  • 1 teaspoon cocoa powder

Place all ingredients into blender and blend until smooth. Guten Appetit!

 

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by M. Terry on March 8, 2012  •  Permalink
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Posted by M. Terry on March 8, 2012

https://wholetothecore.com/2012/03/08/black-forest-smoothie/

Chocolate Chip Butternut Squash Muffins

Chocolate Chip Butternut Squash Muffins

When I picked up our organic produce box a couple of weeks ago, it had a large butternut squash in it. I sliced it in half lengthwise, placed it flesh side down on a sprayed cookie sheet, and roasted it at 350 for about 30 minutes. After cooling, I scraped out the inside and had about 3 cups of cooked squash. Knowing that butternut squash has a sweetness to it, I decided to sneak it into muffins and came up with what my six-year-old deemed as “maybe the best muffin I’ve ever had!”

Butternut squash is packed full of vitamin A (for eye and skin health) and vitamin C (for wound healing and gum health). It is is an excellent source of potassium (for muscle development and cellular function) and fiber (for digestion and weight management). I would venture to say that frozen squash would work just as well too. If you try it, let me know how it turns out.

Ingredients:

1/2 Cup chickpea flour
1/2 Cup brown rice flour
1/3 Cup Uncooked, Regular Oats
2 teaspoons flaxseed, ground
1 teaspoon pumpkin pie spice
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
¼ teaspoon Salt
1 cup cooked butternut squash
4 Tablespoons Apple Juice Concentrate, thawed
2 Tablespoons organic sugar
2 Tablespoons Pure Maple Syrup
2 Eggs, beaten
1/4 Cup extra virgin coconut oil or extra light olive oil
1 t Vanilla
1/3 cup Dark chocolate chips

Preheat oven to 350 degrees. Line or grease 1 dozen muffin tins. Combine the dry ingredients (flour-salt). Mix together remaining ingredients
(squash – vanilla) and then stir into the dry mixture. Fold in chocolate chips. Fill muffin tins about 2/3 of the way full and bake 15-20 minutes. Allow to cool on a cooling rack before enjoying.

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by M. Terry on March 5, 2012  •  Permalink
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Posted by M. Terry on March 5, 2012

https://wholetothecore.com/2012/03/05/chocolate-chip-butternut-squash-muffins/

Mixed Berry Buckwheat Pancakes

Mixed Berry Buckwheat Pancakes

1 1/3 cups Arrowhead Buckwheat pancake mix
1/4 cup oats
1/2 teaspoon cinnamon
1 1/3 almond milk + 1 T white vinegar
2 T ground flax
2 tablespoons applesauce
1 teaspoon vanilla
1 cup fresh or frozen ( thawed and drained) mixed berries

Place milk and vinegar together and let set for a few minutes. Add in ground flax. Place pancake mix, oats, and cinnamon in a large bowl and stir. Add in applesauce, vanilla, and milk mixture. Stir until just combined. Gently fold in berries. Cook pancakes on a griddle over medium heat, flipping just once.

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by M. Terry on February 25, 2012  •  Permalink
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Posted by M. Terry on February 25, 2012

https://wholetothecore.com/2012/02/25/mixed-berry-buckwheat-pancakes/

Pineapple Upside Down Cake: Guilt- and Gluten-Free

I made this Pineapple Upside Down cake for our Sunday family dinner.  My stepbrother’s fiance’s mom was in town from Austria and she is gluten-free. So I whipped out my Babycakes Covers the Classics Cookbook and baked up this cinnamony and warm cake.

Since I did not want to spend a fortune on xanthum gum, I used ground flax seed. While that worked for the mini donuts we recently made (because they were small), it didn’t work as well work this full-sized cake. Even though it was more crumbly than I cared for, the taste was the best of any pineapple upside down cake that I’ve ever had!
The other changes I made included:
-Replacing the 1/4 cup of  vanilla and 1/4 cup of hot water (I still added 1 teaspoon of vanilla) with warmed,  reserved juice from the can of pineapple

-Using extra light virgin olive oil since I was out of coconut oil

-Replacing arrowroot with cornstarch

Baking gluten-free foods does require extra ingredients, but I love that it adds a variety of flours and tastes to our diets.

Gluten-Free Pineapple Upside Down Cake

Ingredients

  • ½ cup melted refined coconut oil or canola oil, plus more for brushing the pan
  • ¼ cup vegan sugar
  • 1 tablespoon plus 2 teaspoons ground cinnamon
  • 6 ½-inch-thick pineapple slices
  • ½ cup garbanzo and fava bean flour
  • ½ cup rice flour
  • ½ cup potato starch
  • ¼ cup arrowroot
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon baking soda
  • ¾ cup agave nectar
  • 6 tablespoons unsweetened applesauce
  • ¼ cup vanilla extract
  • ¼ cup hot water

Preheat the oven to 325°F. Line a 9-inch cake round with parchment paper and lightly coat with coconut oil.

In a small bowl, whisk together the sugar and the 2 teaspoons cinnamon. Sprinkle the bottom of the cake pan with the cinnamon-sugar mix. Arrange the pineapple slices over it. Set aside.

In a medium bowl, whisk together the flours, potato starch, arrowroot, cinnamon, ginger, baking powder, salt, xanthan gum, cardamom, and baking soda. Add the agave nectar, the ½ cup coconut oil, the applesauce, vanilla, and hot water. Stir with a rubber spatula until the batter is smooth. Pour the batter over the pineapple.

Bake for 20 minutes, rotate, then continue baking until a toothpick inserted into the center comes out clean, about 20 minutes more. Let cool in the pan on a rack for 30 minutes. Run a knife along the pan’s edge and invert onto a serving plate.

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by M. Terry on February 22, 2012  •  Permalink
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Posted by M. Terry on February 22, 2012

https://wholetothecore.com/2012/02/22/pineapple-upside-down-cake-guilt-and-gluten-free/

Mardis Gras Chicken and Sausage Jambalaya

I LOVE Jambalaya and all the robust flavors that come in every spoonful! I made this over the weekend to accompany my Whole Foods cornbread that I picked up on my trip over on Saturday.

Chicken and Sausage Jambalaya

2 cups brown rice, cooked but al dente

1 pkg Al Fresco Chicken Sausage (or any other all-natural sausage)

2 cups cooked chicken, chopped

½ onion, diced

1 red bell pepper, diced

2 celery stalks, diced

2 garlic cloves, minced

1 large tomato, chopped

2 bay leaves

1 teaspoon thyme

1 teaspoon Cajun seasoning

2 bay leaves

2 cups beef broth

Salt and Pepper to taste

2 Tablespoons olive oil

Fresh parsley

Brown sausage in a large pot over medium heat for about 8-10 minutes. Remove from pot and set aside. Add 2 tablespoons olive oil to pot and cook onion, celery, red pepper, and garlic and cook 5-7 minutes. Add in tomatoes and cook another 3-5 minutes. Add bay leaves, thyme, Cajun seasoning, salt and pepper. Place sausage and chicken into pot and stir. Add in broth and rice and simmer 20 minutes. Pull out bay leaves. Spoon into bowls, top with fresh parsley, and serve.   

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by M. Terry on February 21, 2012  •  Permalink
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Posted by M. Terry on February 21, 2012

https://wholetothecore.com/2012/02/21/mardis-gras-chicken-and-sausage-jambalaya/

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