Posted by M. Terry on July 13, 2011
https://wholetothecore.com/2011/07/13/mango-peach-smoothie/
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.
Posted by M. Terry on July 5, 2011
https://wholetothecore.com/2011/07/05/a-welcome-home-meal/
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!
Posted by M. Terry on July 2, 2011
https://wholetothecore.com/2011/07/02/july-4th-healthy-grilling-tips-and-recipes/
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.
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/
Coconut Lime Hummus
Coconut Lime Hummus with Cucumber Slices ~ Or try it with graham crackers for a Key Lime pie-like treat!
Sweet Hummus Ideas:
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
If you have any questions, please e-mail me or call!
Posted by M. Terry on June 23, 2011
https://wholetothecore.com/2011/06/23/homemade-sweet-hummus-for-sale/
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
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.
Posted by M. Terry on June 22, 2011
https://wholetothecore.com/2011/06/22/thanksgiving-in-june/
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:
The results were interesting to say the least! Here are the completed dishes…
Aleyah –
Anna-
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
Posted by M. Terry on June 21, 2011
https://wholetothecore.com/2011/06/21/food-networks-chopped-in-my-kitchen/
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
Posted by M. Terry on June 20, 2011
https://wholetothecore.com/2011/06/20/plating-up-summer-salads-tomato-and-carrot-balsamic-salad/
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.
Posted by M. Terry on June 14, 2011
https://wholetothecore.com/2011/06/14/kid-friendly-summer-time-treats/
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!
Posted by M. Terry on June 10, 2011
https://wholetothecore.com/2011/06/10/foods-of-ny/
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