All posts in category Recipes

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.

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by M. Terry on June 6, 2011  •  Permalink
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Posted by M. Terry on June 6, 2011

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

Orange Date Scones

scone

I received my first shipment of extra virgin coconut oil a few weeks ago. I have used it in baking a few times including these scones we made for my mom and MIL for Mother’s Day. My mom’s only complaint was that I didn’t cut them small enough and she was tempted to eat the whole, large slice at once! Here are some benefits of coconut oil…

1. Fights free radical damage  (wrinkle reducer)

2. Increases immunity and fights infection (thanks to lauric acid which is also found in a mother’s milk)

3. Boosts metabolism more than olive or canola oils

Orange Date Scones

1 cup whole-wheat flour

1 cup Chickpea/garbanzo bean flour

1/4 cup organic sugar

1/4 cup honey

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 cup chopped dates

6 tablespoons extra virgin coconut oil

1 large egg, slightly beaten

1/2 cup low-fat milk

2 Tablespoons fresh orange juice

1 Tablespoon orange zest

1 teaspoons vanilla extract

1. In a large bowl, combine flours, sugar, honey, baking powder, cinnamon, and dates. Stir until mixed. In a medium bowl, whisk together coconut oil, egg, milk, orange juice, zest, and vanilla extract. Add into flour mixture. Gently stir just until combined and dough forms a large ball.
2. Preheat oven to 350°. Turn out dough onto a lightly floured surface. With floured hands, pat dough into an 8-inch round, about 1 1/2 inches thick. Cut round into eight pie-shaped wedges and place on an ungreased cookie sheet. Bake until lightly browned around the edges, about 20 minutes. Cool on a baking rack. Mix a little cinnamon and honey into a healthy buttery spread and serve with the scones.

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by M. Terry on May 24, 2011  •  Permalink
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Posted by M. Terry on May 24, 2011

https://wholetothecore.com/2011/05/24/orange-date-scones/

Mocha Almond Smoothie

It is going to be a hot one this week. 90 degree weather and little to no rain in sight. My rain barrel is as dry as a bone and the grass is quite crispy. I love Florida summers except for the following three things…

1. Sweating like a pig while getting children in and out of a car.

2. Hearing those children say, “It’s hot in here!” upon entering the car. (This is when, as a mom, I find the need to bite my tongue so I don’t say, “No duh!”)

3. Not enjoying my afternoon cup of coffee as much because it causes me to sweat profusely.

While there is no solution to #1, and #2 has been handled with a threat, I have found the ultimate solution to problem #3 and that is my Mocha Almond Smoothie. Here is my recipe…

1/2 – 3/4 cup Almond milk (depending on desired thickness)

1/4 cup Plain Greek yogurt

1 scoop Hemp protein powder (I use Nutiva)

2 Tablespoons Almond butter

1 Frozen banana

2 Teaspoons Organic Cacao Powder

1 Packet Starbucks Via coffee

Place all ingredients into blender and mix until smooth and frothy.

 

Also try my Pineapple Mango Smoothie or my Wendy’s “Frosty”

2 Comments
by M. Terry on May 9, 2011  •  Permalink
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Posted by M. Terry on May 9, 2011

https://wholetothecore.com/2011/05/09/mocha-almond-smoothie/

Cinco de Mayo Celebration! Steak Fajitas with Chunky Guacamole

I may not be Mexican (although I’ve been asked!), but I’ll take any extra opportunity I can get to feast on a Mexican meal! If you are planning on a Cinco de Mayo dinner tomorrow night, try this…

Steak Fajitas

Grilled Steak Fajitas with Chunky Guacamole

and Roasted Corn on the Cob


Steak Fajitas

Grilled steak, thinly sliced

Sauted green peppers and onions

Flour or corn tortillas (about 8, 6”)

Chunky Guacamole

For the Steak–

1-1.5 lb top sirloin or flank/London broil

1 teaspoon each of sea salt, black pepper, ground cumin, and garlic powder

Rub seasonings onto both sides of steak. Place on grill over medium to medium-high heat. Cook about 10 minutes on first side. Flip once and cook another 8 minutes for medium rare. Take off grill and let rest for at least 5 minutes.

For the onions and peppers–

1 large green pepper

1 large onion

1 Tablespoon olive oil

Place oil into sauté pan. Over medium heat, allow oil to become warm. Thinly slice pepper and onion. Add to pan and allow them to cook until they softened. Keep warm until ready to serve.

For the Chunky Guacamole–

1 avocado

¼ finely diced onion

1/3 cup diced tomatoes

1 Tablespoon lime or lemon juice

S&P to taste

Cut avocado in half. Score the fruit into small sections. Spoon out avocado and place in a medium bowl. Add tomatoes, onion, lemon juice, and salt and pepper and gently stir. Cover and refrigerate until ready to serve.

To serve the Fajitas–

I like to place everything on a large platter so each person can easily serve themselves. Fill a tortilla with steak, onions and peppers, and top with the guacamole. Fiesta!

Roasted Corn on the Cob

Preheat oven to 350 degrees. Keep husks on- they have a ton of flavor that seeps into the corn! I trim any excess husk/silk off the top to avoid scorching. Simply place the cobs on a baking sheet and allow them to roast for about 45 min to an hour. To check for doneness, gently squeeze the cobs to see if the kernels are soft. Allow to cool for several minutes before peeling back husks- the corn gets hot! Serve with cilantro butter.

Cilantro Butter- Scoop out the desired amount of Smart Balance spread that will be used for the corn. Allow it to come to room temperature. Finely chopped fresh cilantro and stir it into the softened butter. Place it back into the refrigerator until you are ready to serve.


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by M. Terry on May 4, 2011  •  Permalink
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Posted by M. Terry on May 4, 2011

https://wholetothecore.com/2011/05/04/cinco-de-mayo-celebration-steak-fajitas-with-chunky-guacamole/

A Great Start to the Week

Start the week off right by fueling your body with some essential nutrient-rich foods. Active.com has listed 15 Foods for a Healthy Diet.

  1. Yogurt
  2. Wild Salmon
  3. Egg Whites
  4. Leafy Greens
  5. Blueberries
  6. Almonds
  7. Black Beans
  8. Apples
  9. Tomatoes
  10. Orange Juice
  11. Sweet Potatoes
  12. Wheat Germ
  13. Pomegranates
  14. Hot Peppers
  15. Oatmeal

Some easy, throw together meal ideas include…

Berry and nut oatmeal

Mix 1 Tablespoon of wheat germ into old-fashioned or steel cut oats and cook according to directions. Drizzle with honey and top with blueberries and sliced almonds.

Sweet Potato and Cinnamon Yogurt

One of my favorites! Top a cooked sweet potato with plain, greek yogurt and sprinkle with cinnamon.

Mexican Salad

Top a bed of greens with black beans, tomatoes, hot peppers, and lean protein. Stir a splash of lemon juice into a 1/4 cup of Greek yogurt. Place the yogurt on top of the salad in place of your typical sour cream.

Wild Salmon with Dilled Yogurt

Mix fresh dill and with plain Greek yogurt and place on top of grilled or broiled salmon.

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by M. Terry on May 2, 2011  •  Permalink
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Posted by M. Terry on May 2, 2011

https://wholetothecore.com/2011/05/02/a-great-start-to-the-week/

Fresh and Minty Cantaloupe and Tomato Salad

Minty Cantaloupe and Tomato Salad

Welcome to spring time in Florida- 70s in the morning and a projected high of 91 for the afternoon. It’s actually the start of summer here, and there is nothing as wonderful as a cool and refreshing treat on such a day as today. So, I have the perfect snack for this warm day.

I know what you were thinking as you looked at the title of this post- “Cantaloupe and tomatoes? That’s a weird combo!” I thought that too and maybe even made a funny face. However, I trusted my best friend, Heather, when she passed the recipe along. So thank you 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!

Check out my SIL’s summer time salad recipe- Green Bean Caprese Salad.

1 Comment
by M. Terry on April 27, 2011  •  Permalink
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Posted by M. Terry on April 27, 2011

https://wholetothecore.com/2011/04/27/fresh-and-minty-cantaloupe-and-tomato-salad/

An “IRS” Treat For the Tax Time Crunch

Oh the joys of doing taxes! I started gathering all my paperwork in February and finally started them last month. I ran into a roadblock (in my favor 🙂 ) and so I finally just got them sent off. So to celebrate my accomplishment and the money due me, I made this “IRS” treat – an Irresistible Raspberry Smoothie.

1, 10 oz package frozen raspberries

1/2 cup vanilla greek yogurt

1  1/4 cup milk (more if you don’t like it thick like us)

2 Tablespoons Honey

Pour all ingredients into the blender and mix til smooth.

As you can see, my kids all loved it- the thick, pink mustaches are proof! I’ve also made this with the frozen mixed berries. Love that one too!

1 Comment
by M. Terry on April 12, 2011  •  Permalink
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Posted by M. Terry on April 12, 2011

https://wholetothecore.com/2011/04/12/an-irs-treat-for-the-tax-time-crunch/

Cascadian Farms Spiced Cereal Mix

We love Cascadian Farms cereal. I just bought 14 boxes yesterday at Publix! Since they’re on sale and I had coupons, I stocked up on all our favorites. (Every box will be gone by the end of the month!) I tried this recipe for their spiced cereal mix last fall and have made it several times since. Think Chex Mix but better!


ingredients

Cooking spray
3 tablespoons honey
1 teaspoon pumpkin pie spice
1 teaspoon water
1 cup Cascadian Farm® organic multi grain cereal squares
1 cup Cascadian Farm® organic oats & honey granola
1 cup bite-size pretzel twists
1 cup dried cranberries or golden raisins

preparation directions

1. Heat oven to 325°F. Lightly spray 15x10x1-inch pan with cooking spray.
2. In small bowl, mix honey, pumpkin pie spice and water.
3. In large bowl, mix multigrain squares, granola and pretzel twists. Spray lightly (15 seconds) with cooking spray, tossing once or twice. Stir in dried cranberries. Drizzle honey mixture over granola mixture; toss gently to coat. Spread evenly in pan.
4. Bake 15 minutes, stirring occasionally. Cool completely, about 30 minutes. Store in airtight container.
High Altitude (3500-6500 ft): No change.

1 Serving: Calories 160 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 130mg; Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 21g); Protein 2g
3 Comments
by M. Terry on April 8, 2011  •  Permalink
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Posted by M. Terry on April 8, 2011

https://wholetothecore.com/2011/04/08/cascadian-farms-spiced-cereal-mix/

Publix Healthy Value Meal – Shrimp and Avocado Rice Bowl

Here is another flat abs meal from Fitness magazine. I did a few substitutions from the original recipe. Scott prefers fish, so I used cod, and I had snap peas from my mom’s garden that I used in place of the edamame. I also used whole wheat Israeli couscous instead of brown rice because I wanted to try something new. I was a little uncertain of the eggs, but they added a richness to the couscous and fish. This was well-liked by my husband, and so I knew that this was a keeper after his compliment! With the mix of complex carbs, good fat, and lean protien, this is a filling meal.

Shrimp and Avocado Rice Bowl

Prep time- 10 min.

Cook time- 10 min.

Ingredients
16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen*
2 teaspoons sesame oil
1 1/2 teaspoons honey
Small pinch cayenne pepper
2 eggs, lightly beaten (I used 1 whole egg and one egg white to cut down on the fat and calories)*
1 tablespoon light soy sauce
1 tablespoon rice wine vinegar
1 cup shelled edamame, steamed
2 teaspoons toasted sesame seeds
1 1/4 cups short-grain brown rice, cooked according to package directions
1 ripe avocado, sliced*

*All these items are on sale this week at Publix.

Directions
1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1 teaspoon each of the sesame oil and the honey. Add the cayenne.
2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
3. Heat a small nonstick skillet over medium heat and add the remaining teaspoon of sesame oil. Pour in the eggs. Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.
4. In a small bowl, combine the soy sauce and rice wine vinegar with the remaining 1/2 teaspoon honey.
5. Fold the edamame and sesame seeds into the rice. Serve the rice in bowls topped with the egg strips, shrimp, and avocado. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.

Nutrition facts per serving: 483 calories, 30g protein, 56g carbohydrate, 16g fat (2.8g saturated), 6g fiber

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by M. Terry on April 1, 2011  •  Permalink
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Posted by M. Terry on April 1, 2011

https://wholetothecore.com/2011/04/01/publix-healthy-value-meal-shrimp-and-avocado-rice-bowl/

Opening Day for Baseball

Since Scott pitched in high school and college, baseball season is of utmost importance to him. Today is the beginning of the season (the very loooooong season!), and we always welcome it by having some ballpark fare. As you know, ballpark food definitely does not fall under the category of healthy and nutritious eats. But, there are alternatives to the standard favorites. I love a good burger, and while I love red meat, I actually prefer turkey burgers. I love to top my grilled turkey burger with pesto, caramelized onions, and a bit of mozzarella cheese. Here is my recipe. Don’t skip the zucchini- it keeps the lean meat moist. You can always replace the zucchini with yellow squash or carrots.

Pesto Turkey Burgers (4 burgers)
1 lb lean ground turkey

1 small zucchini, grated

1/2 cup oats

1 egg white

Sea salt & pepper


2 tsp Italian seasoning

4 Tablespoons Pesto

1 cup caramelized onions

1 cup shredded mozzarella cheese


1. Mix turkey, egg, zucchini, oats, Italian seasoning, and a dash of salt and pepper in a bowl. Form into burger patties.
2. Grill over medium heat for about 5-6 minutes for the first side. Flip burgers and grill another 5-6 minutes.
3. Top each burger with pesto, onions, and then the cheese. Let cheese melt and make sure meat has an internal temp. of 160. (Love my meat thermometer!!)
4. Place buns on indirect heat at the same time you top the burgers. Serve with your favorite toppings.

6 Comments
by M. Terry on March 31, 2011  •  Permalink
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Posted by M. Terry on March 31, 2011

https://wholetothecore.com/2011/03/31/opening-day-for-baseball/

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