All posts in category Recipes
It seems to me that Brussel Sprouts often get a bad rap. 😦 They have an unfair stigma attached to them that they definitely don’t deserve! They are sweet when roasted and are great here in this salad shredded like a cabbage in coleslaw. Just 1 cup packs more than 100% of the RDA for vitamin K and C! So don’t pass these little guys by…gobble them up!
Shredded Brussel Sprout Salad
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1 cup Brussel Sprouts
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2 celery stalks, chopped
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4-5 radishes
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2 Tablespoon extra virgin coconut oil
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2 Tablespoon rice wine vinegar
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1 teaspoon garlic, minced
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Salt and pepper to taste
Place oil, vinegar, garlic, and S&P into a medium bowl. Whisk together. Using a mandolin, carefully shred sprouts and radishes over the bowl. Place in chopped celery and gently stir to coat. Cover and chill for at least 30 min. Eating alone or over a bed of greens.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on May 14, 2014
https://wholetothecore.com/2014/05/14/shredded-brussel-sprout-salad-a-salad-for-each-week-24/
This is one of my favorite hot weather salads. It is light, cool, refreshing, and is the perfect dish to eat for keeping hydrated! Keep it in the fridge and toss with your favorite lettuce for a super quick green salad.
Cool Zucchini, Carrot, and Radish Salad
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2 medium zucchini
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2 large carrots
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8 radishes
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1/3 cup onion
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1 lemon, juiced
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1 tablespoon rice vinegar
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1/4 teaspoon pepper
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1/2 teaspoon garlic powder
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1/ cup freshly chopped parsley
Thinly slice the vegetables into disks using a food processor or mandoline. Add them to a medium bowl. Add all other remaining ingredients and stir until coated. Refrigerate until ready to serve.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on April 29, 2014
https://wholetothecore.com/2014/04/29/cool-zucchini-carrot-and-radish-salad-a-salad-for-each-week-22/
Today’s “Flower” Snack for the kiddos:
-Organic celery for the stem
-Thinly sliced apples for the petals
-Peanut butter and dried cranberries for the center
Happy Spring!!
Posted by M. Terry on April 17, 2014
https://wholetothecore.com/2014/04/17/spring-snack/
Just got our Amazon shipment of our all-time favorite waffle and pancake mix- Bob’s Red Mill High Fiber Pancake and Waffle Mix– and just in time for tomorrow morning’s waffle with strawberry syrup birthday breakfast for my oldest! Whenever I make this, I double the recipe, replace the 2 eggs with 2 tablespoons of ground flax seed, add a bit of cinnamon, and some vanilla extract. You can place them in the fridge if they will be eaten in the next few days (and they will!), or you can freeze them and pop them into the toaster. We also love peanut or almond butter, raisins, honey and pure maple syrup on this breakfast favorite- enjoy!
Posted by M. Terry on April 8, 2014
https://wholetothecore.com/2014/04/08/favorite-waffle-and-pancake-mix/
These snack bars were a ‘mom and daughter’ creation over spring break. Aleyah has really become accustomed to finding her way around the kitchen, and it was fun to be able to work on this together. Since she loves the scent of lavender (and it’s growing in our garden), I decided to let her taste it and here is what we came up with:
Lemon Lavender Bars
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1 cup almonds
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1 cup raisins
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1/4 cup ground flax
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1 lemon, Juiced and zested
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1/4 cup water
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2/3 cup whole oats
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1/2 cup unsweetened coconut flakes
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1/4 teaspoon salt
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2 Tablespoons fresh lavender
Place almonds, raisins, and flax into a bowl. Zest and then juice lemon and add to the bowl. Pour in water and allow to sit for about 30 minutes for almonds to soften. Place the almond mix into a food processor and process until almost completely smooth. Add the remaining ingredients and process again until just mixed. Add a tablespoon of water at a time if needed to keep it moving in the processor. Line an 8X8 pan with wax paper. Pour mixture into pan and gently press to fill the pan. Place in fridge for at least 1 hr before slicing and serving.
Posted by M. Terry on March 25, 2014
https://wholetothecore.com/2014/03/25/lemon-lavender-bars/
As I was standing over my garden and planning my next batch of veggies, I noticed how the leaves of the brussel sprout plant looked like larger versions of those on the actual brussel sprout. The wheels in my head began to turn, and I just knew that they would be a great green to eat. Sooooo, I googled “Brussel sprout plant leaves” and found just why I suspected- they are very much an edible part of the plant! Before pulling up the plants for the end of the season, I harvested the leaves and sautéed them up- once with onions and garlic and once with mushrooms and garlic- just as you would with any other green. I love discovering new things to eat and enjoy!
The “New Green” Salad
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2 Tablespoons Olive Oil
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2-3 cloves of Garlic
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1 Medium Onion, sliced
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3 cups loosely packed brussel sprout plant leaves, chopped
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Salt and Pepper to taste
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2 cups cooked grains (brown rice, quinoa, farro, pasta)
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Hot sauce (optional)
Heat olive oil over medium heat. Saute onion and garlic for 5 minutes. Reduce heat and cook another 20 minutes to allow onions to begin to caramelize. Add in brussel sprout leaves and allow to cook until desired tenderness. (I prefer about 10 minutes or so.) Serve over your choice of whole grains or even on top of chicken!
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on March 25, 2014
https://wholetothecore.com/2014/03/25/the-new-green-salad-a-salad-for-each-week-19/
Since breaking my wrist, I have not posted to my “A Salad for Each Week” series. Between being limited in my cutting and chopping abilities, my slow pecking – I mean typing!, and just lack of time due to the EXTRA time it took me to do everything else that had to be done, I just couldn’t get to these posts like I wanted to. BUT, it is back! Just a reminder, these salads are ones to make ahead and be able to eat off of for a few days. Embellish and substitute when desired!
This following recipe was created to go along side my slow cooker chimichurri pork loin. The main dish, pork roasted in a traditional sauce served in Argentina, along with the fresh fruits and veggies like you may find in their local markets, inspired its name. The name is a great way to impress those you are serving it to! Enjoy the freshness and coolness of this wonderful side…
Fresh Argentinian Salad
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2 Tablespoons Coconut Oil
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1/2 Lime, zested and juiced
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2-3 cloves of Garlic
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1 Tablespoon Rice Wine Vinegar
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Dash of Salt and Pepper
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1 Cup Fresh Pineapple, chopped
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1 Cup Cucumber, chopped
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1 Cup Tomato, chopped
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1/4 Cup Red Onion, chopped
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1 Avocado, sliced
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2 Tablespoons Fresh Cilantro
Whisk oil, lime juice and zest, garlic, S&P, and vinegar in a large bowl. Place chopped pineapple, cucumber, tomato, and onion into bowl. Gently fold fruit and veggies into the dressing. Toss in fresh cilantro and place sliced avocado alongside or on top of salad. Serve alone or on top of crisp, bibb lettuce leaves.
Other recipes you will enjoy:
“A Salad For Each Week” Recipes:
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Posted by M. Terry on March 24, 2014
https://wholetothecore.com/2014/03/24/fresh-argentinian-salad-a-salad-for-each-week-19/
Bits of ginger and bits of fresh pineapple shine through in this homemade teriyaki sauce. Forget the stuff you find on the grocery market shelf! Place some simple ingredients into the blender and give it a whirl- that’s it! I used this in my slow cooker to make Cashew Chicken on Monday night. I placed chicken breasts into the crockpot along with 1 cup of water. I poured the teriyaki sauce onto the breasts and topped with chopped carrots and celery. Cook on low for 4-6 hours and serve over whole grain noodles or brown rice and garnish with chopped cashews. This is a new favorite in our house!
Teriyaki Sauce
- 1/4 cup organic soy suace
- 1/4 cup fresh pineapple
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon fresh or pickled ginger (not the pink, food-colored stuff!)
- 1 Tablespoon coconut oil
- 1 clove garlic
- 1/4 teaspoon pepper
Place in a blender and blend until pineapple is finely chopped. This makes enough to pour over 2-3 lbs of chicken for the slow cooker chicken teriyaki. Double the batch for extra dipping sauce or to store in your fridge for an upcoming meal within the next week.
Posted by M. Terry on March 19, 2014
https://wholetothecore.com/2014/03/19/homemade-teriyaki-sauce/
Forget pasta and bread! Here is one of my all-time favorite ways to load up on carbs before or after a tough workout…
Sweet potatoes and my turkey meatballs (packed with chopped mushrooms, shredded zucchini, and lentils) topped with marinara sauce
Here is a list of what you get when you carb load with this meal:
Sweet potatoes- High in vitamin A and C, beta carotene, and manganese
Marinara sauce- High in vitamin C, lycopene, and beta carotene
Mushrooms- High in selenium and copper and vitamin D
Zuchinni- High in vitamin C, copper, and manganese
Lentils- High in folate and magnesium
Much tastier and more nutritionally beneficial than a bowl of noodles!
Posted by M. Terry on March 2, 2014
https://wholetothecore.com/2014/03/02/my-version-of-carb-loading/
A super simple and easy bar recipe to have on hand…cut them in squares and keep in the fridge for a quick go-to snack!
Coconut Peanut Butter Bars
2 cups chunky peanut butter
1 1/3 cup whole oats
1/2 cup coconut, unsweetened and shredded
1 T ground flax seed
1/2 cup raisins (or any dried fruit)
Combine pb, oats, coconut, and flax into a medium bowl. Stir until completely mixed and then fold in raisins. Line an 8×8 pan with wax paper, allowing wax paper to extend over sides of pan. Press mixture into pan and refrigerate for at least 2 hours. Pull wax paper “handles” up to bring out the whole bar from pan. Lay on cutting board, and slice and serve. Makes about 12 bars.
Posted by M. Terry on March 2, 2014
https://wholetothecore.com/2014/03/02/white-chocolate-peanut-butter-bars/
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