All posts in category Recipes

Quick Green and Orange Sauté

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Eating health can be easy. Case in point? This warm and delicious saute that I made for my post-run meal (with leftovers for a weekend of The Nutcracker rehearsals and performances!)

What I used:

  • chunks of cooked sweet potatoes

  • chopped kale

  • sliced brussel sprouts

  • chopped carrots

  • chopped celery

  • diced onion

  • minced garlic

  • fennel seeds

  • Parmesan cheese

  • pepper and a bit of salt

  • touch of nutmeg

  • coconut oil

What I did:

I heated the coconut oil over medium high heat. I tossed in onion, garlic, carrots, and celery and cooked for a few minutes. I added all the other veggies and fennel seeds and cooked an additional 10 min. or so. I ended it by mixing in the salt, pepper, nutmeg, and cheese. Warm, flavorful, and addicting!

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by M. Terry on December 5, 2013  •  Permalink
Posted in Food, Nutrition, Recipes, Uncategorized
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Posted by M. Terry on December 5, 2013

https://wholetothecore.com/2013/12/05/quick-green-and-orange-saute/

Peanut Butter Cup Cheesecake

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This “cleaned up” cheesecake is a result of a summertime visit to The Cheesecake Factory, and my oldest daughter’s request to have it again. And since cheesecake is one of the few sweets that I do eat, I was happy to oblige!

Crust:

  • 1 package (12 oz) of Country Choice Organic Chocolate Sandwich Cookies
  • 2 Tablespoons organic butter, melted

Cheesecake:

  • 2 (8 ounce) packages reduced-fat, organic cream cheese, softened
  • 1 container (15 oz) Organic Ricotta cheese
  • 1/2 cup organic sugar
  • 1/4 cup honey
  • 4 eggs
  • 1 teaspoon vanilla
  • 1 cup dark chocolate chips
  • 1/2 cup creamy peanut butter (no trans fat PB like Jif or Peter Pan!)

Chocolate Drizzle:

  • 1/2 cup dark chocolate chips

Garnish:

  • Unreal or Justin’s Peanut Butter cups,  chopped

Instructions

  1. Preheat oven to 350 degrees.

  2. Place cookies into food processor and process into crumbs.

  3. Press cookie crumbs into bottom of 10-inch spring-form pan. Bake 5 minutes and cool on wire rack. Reduce oven heat to 300 degrees.

  4. Beat softened cream cheese, ricotta cheese, sugar, honey and vanilla until creamy. Add eggs one at a time beating well after each addition. Divide batter equally into two bowls.

  5. Melt chocolate chips in microwave in 30 sec. intervals, stirring each time until melted. Stir into one of the bowls of batter and then pour batter into slightly cooled crust. Microwave peanut butter in the same way as the chocolate chips and stir the melted peanut butter into the other bowl of batter. Dollop peanut butter batter on top of chocolate layer. With a knife, gently swirl the peanut butter layer with the chocolate layer.

  6. Bake cheesecake at 300 degrees for 50-60 minutes or until center is almost set.

  7. Place on cooling rack and allow to cool completely.

  8. Place melted chocolate chips into a plastic bag. Cut the corner of the plastic bag and use it as a piping bag. Drizzle top of cheesecake with chocolate and add extra around edges to create “glue” for the peanut butter cup pieces. Place chopped peanut butter cups around the edges on the extra chocolate.

  9. Cover with plastic wrap and refrigerate until ready to serve. Carefully run a knife between the crust and pan before unlatching.

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3 Comments
by M. Terry on December 3, 2013  •  Permalink
Posted in Family, Food, Nutrition, Recipes
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Posted by M. Terry on December 3, 2013

https://wholetothecore.com/2013/12/03/peanut-butter-cup-cheesecake/

Garlicky Spaghetti Squash Florentine – My Thanksgiving Contribution

20131124-215516.jpgThis will be my addition to our Thanksgiving feast on Thursday. I did a trial recently and decided it was “share-worthy” and great for our Turkey Day table.

I simply baked spaghetti squash in the oven. As it was roasting, I also roasted its seeds and thin slices of garlic as well. While those aromatics roasted away, I sauteed a little more garlic, some onion, and mushrooms on the stove top. Towards the end of that 10 minutes or so, I added in the kale and turned off the heat. Once the squash was soft when squeezed, I allowed it to cool some and then scraped out the squash with a fork. I added the squash, a bit of nutmeg and salt and pepper to the pan with the veggies and gently mixed together. I finished it by garnishing with the roasted (and salted) seeds and the garlic chips, and finally with some nutritional yeast. Happy feasting everyone!

Also try the spaghetti squash as spaghetti and meatballs!

5 Comments
by M. Terry on November 24, 2013  •  Permalink
Posted in Family, Food, Nutrition, Recipes
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Posted by M. Terry on November 24, 2013

https://wholetothecore.com/2013/11/24/garlicky-spaghetti-squash-florentine-my-thanksgiving-contribution/

Cranberry and Orange Quinoa Salad – “A Salad For Each Week” #13

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This is a remake of a salad that I’ve had at Season’s 52. It is their Quinoa-citrus salad and is on their autumn menu. Eat it ‘as is’ or add in some of your future, leftover turkey and enjoy it as a full meal. Other additions could include your favorite chopped nut, some crumbled bleu cheese, or finely chopped spinach. And this can be eaten cold or warm. So many options!!

  • 3 cups cooked quinoa
  • 1/3 cup dried cranberries (preferably unsweetened)
  • 1 teaspoon orange zest
  • 2 tablespoons orange juice
  • 1/4 cup diced apple

Place cranberries into a bowl and pour OJ and zest on top of them. Allow them to sit about 10 min. Add in the quinoa and apple and stir. It is actually better to make this ahead of time and then place in the fridge until ready to eat. Enjoy!

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

21 Comments
by M. Terry on November 22, 2013  •  Permalink
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Posted by M. Terry on November 22, 2013

https://wholetothecore.com/2013/11/22/cranberry-and-orange-quinoa-salad-a-salad-for-each-week-13/

Blueberry Muffins – Thanks to Cleaning Eating in Texas!

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I made these super-duper blueberry muffins for Anna’s class yesterday in celebration of her teacher assistant’s birthday. I did substitute organic sugar for the maple sugar (didn’t have any on hand) and used a combo of oats and whole wheat flour for the crumb topping with extra light virgin olive oil instead of the butter. They were a hit and another muffin recipe to add to my “recipe box.” Thanks Clean Eating in Texas for sharing!

Check these out too:

Carrot Cake Muffins

Orange Cranberry Muffins

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by M. Terry on November 21, 2013  •  Permalink
Posted in Family, Food, Nutrition, Recipes
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Posted by M. Terry on November 21, 2013

https://wholetothecore.com/2013/11/21/blueberry-muffins-thanks-to-cleaning-eating-in-texas/

Roasted Sweet Potato Salad with Warm Chutney Dressing – “A Salad For Each Week” #12

raosted sweet potato

Roasted Sweet Potato Salad with Warm Chutney Dressing

Truth #1 – I cannot take any credit for this recipe…it comes directly from The Food Network’s site.Truth #2 – I cannot stop eating this.
Truth #3 – I’ve never made it…my mama always makes it for me! 🙂

This is one of those fall side dishes that can double as a dessert. Enough said. Try it, and you will become addicted too. And don’t forget: Orange is the New Black!

Ingredients
Salad:

4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1 teaspoon salt, plus more as needed
1 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup raw green pumpkin seeds (also known as pepitas)
1 cup dried cranberries
1 cup chopped scallions (green and white)
1 cup julienned roasted red pepper

Dressing:

6 tablespoons balsamic vinegar
1/3 cup mango chutney
2 tablespoons Dijon mustard
2 tablespoons honey
2 garlic cloves, minced
1/4 cup olive oil

Directions

Make the Salad: Preheat oven to 425 degrees F.

In a roasting pan, combine the potatoes, 3 tablespoons of the olive oil, rosemary, salt, pepper, cumin and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Add the pumpkin seeds and cook, stirring, until toasted. Transfer the seeds to a plate and season with salt and pepper. In a small bowl, combine the cranberries, scallions, and red pepper and set aside.

Make the Dressing: Prepare the dressing by combining all the ingredients (except for the olive oil) in a small saucepan and heat. Remove from heat and whisk in the olive oil.

Assemble salad by gently tossing the roasted potatoes with the red pepper mixture. Add enough of the dressing to coat and garnish with toasted pumpkin seeds. Serve with extra dressing on the side.

Read more at: http://www.foodnetwork.com/recipes/saras-secrets/roasted-sweet-potato-salad-with-warm-chutney-dressing-recipe/index.html?oc=linkback

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

22 Comments
by M. Terry on November 15, 2013  •  Permalink
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Posted by M. Terry on November 15, 2013

https://wholetothecore.com/2013/11/15/roasted-sweet-potato-salad-with-warm-chutney-dressing-a-salad-for-each-week-12/

Carrot Cake Muffins

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Carrot Cake Muffins

Last Sunday it was Cranberry Orange Muffins that my kids awoke to, and this Sunday it was Carrot Cake Muffins that Aleyah and I made together. These were super-moist, and this recipe is now one of my new favorites!

  • 3/4 cup organic whole wheat flour

  • 1/2 cup Bob’s Red Mill Gluten-free All Purpose Baking Flour

  • 1/3 cup organic sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 Tablespoon ground flax (optional)

  • 2 eggs (room temperature)

  • 1/4 cup applesauce

  • 1/4 cup coconut oil

  • 2 Tablespoons honey

  • 1 1/4 cup shredded carrots

  • 1/2 cup crushed pineapple

  • 2/3 cup raisins

Combine dry ingredients (flour-flax) in a medium bowl. In a separate bowl, beat eggs. Add applesauce, coconut oil, and honey and stir. Add to dry ingredients and stir just until moisten. Fold in carrots, pineapple, and raisins. Spoon into lined muffin cups (3/4 full). Bake at 350 F 18-20 mins or until cake tester comes out clean. Makes 1 dozen

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by M. Terry on November 11, 2013  •  Permalink
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Posted by M. Terry on November 11, 2013

https://wholetothecore.com/2013/11/11/carrot-cake-muffins/

Home Grown Kale and Pumpkin Seed Salad – “A Salad For Each Week” #11

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I now have the pleasure of harvesting fresh kale from my milk crate garden.

crate

Last week, I made my first kale salad of the season and added one of my homegrown peppers and the pumpkin seeds we de-gutted and roasted from our pumpkin. I added some minced garlic, a spray of olive oil, and a squeeze of lemon juice along with a a shake of pepper and salt to create this simple salad.

 

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

22 Comments
by M. Terry on November 4, 2013  •  Permalink
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Posted by M. Terry on November 4, 2013

https://wholetothecore.com/2013/11/04/home-grown-kale-and-pumpkin-seed-salad-a-salad-for-each-week-11/

My Treat for Halloween

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Thanks to my friend Kasey for my super nutritious and delicious lunch for this Halloween day! She sent me home last night with a wonderfully stuffed acorn squash filled with kale, roasted garlic, carrots, celery, walnuts, coconut oil, and one of my favorites – goat cheese! I enjoyed every bite, and this by far beats a traditioal, candy corn-topped cupcake any day!

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by M. Terry on October 31, 2013  •  Permalink
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Posted by M. Terry on October 31, 2013

https://wholetothecore.com/2013/10/31/my-treat-for-halloween/

Pumpkin Spice Scones

20131027-054853.jpgOn Saturday, the kids and I were invited over to our friend, Kasey’s house to make pumpkin scones. Anna went garage saling with Daddy, so Aleyah, Joel, and I headed on down the street to enjoy time in the kitchen with one of our favorite people! Kasey found this delicious and healthy recipe for Pumpkin Spice Scones on Victoria Laine’s website.

We made some minor changes like adding walnuts and creating a honey, coconut oil, and cinnamon glaze and also using  coconut sugar. When they were done, we sat down, sang “Happy Birthday” to Kasey (Joel’s idea- not really her birthday but we were happy to oblige!), and enjoyed these moist and super flavorful scones! Give these a try- you will not be disappointed!

Here is the recipe from her website:

2 cups             whole-grain pastry flour (Gluten-free: 1 cup each – Bob’s Red Mill *All-Purpose Flour + *Bisquit & Baking Mix)

1 1/4 cups      rolled oats (Gluten-free if needed)

1/2 cup           “natural” dry cane sugar (I use Sucanat)

Pumpkin Spice Scone

1 Tbsp              baking powder

1/4 tsp             salt

2 tsp each      ground cinnamon and ground ginger

1/4 tsp each  ground cloves and ground nutmeg

2 Tbsp             chia seeds, ground

14-oz can        pumpkin -or- sweet potato (397g)

1/2 cup            water 

1/2 cup            dried cranberries -or- raisins

1/4 cup            raw pumpkin seeds -or candied ginger (optional-for garnish)

Apple Butter (from last weeks post) -or- store bought (optional for spreading)

Directions: 

1.  Preheat oven to 375F. Line 2 baking sheets with parchment paper.
2.  Grind the chia seeds. In a large mixing bowl, combine chia, flour, oats, sugar, baking powder, salt, spices, and dried fruit.
3.  Scoop out the can of pumpkin, and add the water to the dry ingredients. With a rubber spatula or wooden spoon mix in the moist ingredients to incorporate.
4.  Using a small handful of flour, dust a large cutting board or your counter top. With your “floured” hands pull the sides of the dough together and transfer it out onto the floured board counter. Using you hands and adding more flour as needed to keep it from sticking, fold the dough it into a large round ball. Break the dough into two pieces, flouring the counter again if needed, and form into disk-shapes. Press  or roll dough so it is about 3/4” thick.
5.  With a large knife cut the disks (being very careful not to cut the counter…or you can transfer to a floured board) into 6 pieces by cutting in half, then into thirds. Transfer each scone to the lined baking sheets.
6.  Decorate with several pumpkin seeds, or chopped candied ginger. Bake for 15-18 minutes until lightly browned. Cool and serve with apple butter (optional).

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3 Comments
by M. Terry on October 27, 2013  •  Permalink
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Posted by M. Terry on October 27, 2013

https://wholetothecore.com/2013/10/27/pumpkin-spice-scones/

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