All posts in category Recipes
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/
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/
When we went to Asheville this summer, we discovered SOOOOOO many wonderful farm-to-table restaurants. Our favorite spot was Sunny Point Cafe. They have their own garden right next to the restaurant!
I had a wonderful “burger” of chickpeas, corn, walnuts, and carrots served with homemade green ketchup , and Scott had an ahi tuna burger that had generous chunks of fish throughout.
We were all overly happy with our meals. Anna’s pancakes were the talk of the table because of their sweetness and crispy outside. A re-creation of these flapjacks were a must! After a little internet research, I discovered that crispy pancakes require a hot oiled skillet and a thinner batter so they can cook through without burning. With a little bit of new found knowledge and some carrots and a grater in hand, I tackled this new recipe last week and the breakfast table was all smiles when the pancakes were served 🙂
Crispy Sweet Carrot Pancakes
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1 1/2 cups unsweetened almond milk
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1 cup water
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1 cup grated carrots
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3 tablespoons ground flax seed
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3 Tablespoons clean oil
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1 teaspoon vanilla
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1 teaspoon cinnamon
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Coconut oil
Heat a skillet to a high temperature. I set mine at 380 degrees. Oil skillet with coconut oil (I love the flavor of the slightly sweet coconut oil with the carrots!) Place milk, water, oil, vanilla and flax into a large mixing bowl. Allow to sit a few minutes. Add in pancake mix and cinnamon and stir until just combined. Gently fold in carrots. Pour batter into circles (I use about 1/3 cup of batter per pancake) onto the skillet. Flip once edges begin to dry. Allow to cook an additional 2-3 on the other side. If they are crisping up but not cooking through, add a bit of water or milk until batter is thinner. I gave a few pancakes a try before I filled the whole skillet and found I needed to thin the batter out. Serve immediately with pure maple syrup or honey. You can freeze these for later on as well – wrap in foil and place in a freezer bag.
You may also like:
Posted by M. Terry on August 4, 2014
https://wholetothecore.com/2014/08/04/crispy-sweet-carrot-pancakes-a-nod-to-asheville/
Last week, I posted the carrot cake oatmeal recipe (which seemed to be a big hit with many of you!) that is inspired by Anna’s love of Grandma’s carrot cake. One of Anna’s other “Grandma” favorites is her Caesar salad. This is a salad that Anna, my mom, my niece, Gabby, and I fight over. You will often find one of us eating the leftovers out of the serving bowl! The photo for this salad is from our picnic last week at the park. I brought leftover chicken and added it to my salad for a complete meal, and since this is not an egg or mayo based dressing, it travels well. So here is the recipe, and I hope you enjoy one of our family favorites…
Homemade Caesar Salad
-1 large head romaine, chopped
-1/4 cup extra virgin olive oil
-2-3 garlic cloves (I like 3!)
-2 teaspoons anchovy paste
-1 teaspoon dry mustard
-2 teaspoons Worcestershire sauce
-1/4 teaspoon pepper
-1/4 cup Nutritional Yeast
-Whole grain croutons if desired
Place oil in a mason jar. On a cutting board, place anchovy paste and dry mustard into a pile. Begin to finely mince garlic in with the mustard and paste. Scrape into mason jar, add in Worcestershire sauce and pepper. Seal and shake.
In a large bowl, pour half of dressing into the bottom. Add in romaine and toss to combine. Drizzle additional dressing over top of salad and add Parmesan cheese and croutons if desired. Toss again and serve. Makes two servings in my house or about 6-8 in a “normal” household 🙂
Make extra dressing and then check out link #17 below – Caesared Brussel Sprouts – yummy!
Now THIS is a Caesar Salad bowl!
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on July 30, 2014
https://wholetothecore.com/2014/07/30/homemade-caesar-salad-a-salad-for-each-week-34/
Did you know the Koala means “no drink”? Koalas rarely drink water because they stay hydrated from eating the eucalyptus plant. These little guys serve as a great reminder to us to eat our water from God’s creation! Replacing all the processed foods you find here in the States with real food, help you to stay hydrated, refreshed, and energized. Here is an excellent visual for which fruits and vegetables contain the most water:
Posted by M. Terry on July 28, 2014
https://wholetothecore.com/2014/07/28/eat-like-the-koala/
This is a great “pre-made” smoothie to have in the morning since the dates need to soak. Simply pour the almond milk over them, place in fridge, and add in the remaining ingredients in the morning. Dates are full of potassium, fiber, and magnesium all which aid in controlling blood sugar levels.
Orange Date Smoothie
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8-10 dried dates
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16 oz unsweetened almond milk
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1/3 cup oats
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2 tablespoons orange juice
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1 teaspoon orange zest
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1 teaspoon vanilla extract
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1/4 teaspoon cinnamon
Coarsely chop dates. Place dates and oats into blender. Pour almond milk over them and allow to soak for at least 10 minutes (even longer is better). Blend on high for 30-60 seconds. Add in all remaining ingredients and blend until thoroughly combined. Sip and savor! Makes 2-3 servings.
Posted by M. Terry on July 26, 2014
https://wholetothecore.com/2014/07/26/orange-date-smoothie/
This is for my Anna…the lover of Grandma’s carrot cake. I’m happy to serve this sweet treat to her for breakfast… All things “earthy” and yummy!
Carrot Cake Oatmeal
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1 cup oats
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1 medium carrot, grated
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1 Tablespoon honey
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1 teaspoon cinnamon
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1/8 teaspoon nutmeg
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1/8 teaspoon ginger
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1 teaspoon vanilla extract
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1/4 cup raisins
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Pecans, chopped
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Unsweetened almond milk- amount it takes to reach desired consistency
Cook oats according to directions (or however you normally prefer do it). Add in carrots, honey, spices, and vanilla. Stir until combined. Pour in almond milk and raisins and stir again. Top with pecans and an extra drizzle of honey.
Posted by M. Terry on July 23, 2014
https://wholetothecore.com/2014/07/23/carrot-cake-oatmeal/
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