Recipe Inspiration

All
Chicken
Fall
Gluten free
Paleo / Primal
Slow Cooker
Vegetarian
Baked Eggs with Herbs
Baked Eggs with Herbs
Slow Cooker Turkey BBQ
Slow Cooker Turkey BBQ
Slow Cooker Linguine with Clam Sauce
Slow Cooker Linguine with Clam Sauce
Grilled Honey Mustard Chicken, Arugula and Summer Veggie Rice Bowl
Grilled Honey Mustard Chicken, Arugula and Summer Veggie Rice Bowl
Black Eyed Pea Salad with Sweet Vidalia Onion Vinaigrette
Black Eyed Pea Salad with Sweet Vidalia Onion Vinaigrette
Chicken, Apple, Bacon Spinach Salad With Maple Dressing
Chicken, Apple, Bacon Spinach Salad With Maple Dressing
Hawaiian Citrus Blackened Salmon Salad
Hawaiian Citrus Blackened Salmon Salad
Chicken Sausage Nuggets
Chicken Sausage Nuggets
Thai Turkey Sliders
Thai Turkey Sliders
Slow Cooker Cinnamon Applesauce
Slow Cooker Cinnamon Applesauce
Slow Cooker Snapper Vera Cruz
Slow Cooker Snapper Vera Cruz
Chicken and Summer Squash with Herbed Yogurt Sauce
Chicken and Summer Squash with Herbed Yogurt Sauce

Michele Gholson

About Me

I created The Whole Meal with a vision of educating others in mealtime preparation focusing on delicious, healthy and simple recipes. To good food and a better life!

Blog Posts

Recent Posts

Hoppin’ John

Serve with braised collard greens-

“Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace”. This is a southern saying on eating a dish of Hoppin’ John on New Year’s Day to ensure a prosperous year filled with luck.

This is my quick, vegetarian version (the original Hoppin’ John calls for dried black eyed peas soaked overnight and a ham hock). While I like to make this on New Year’s Day (we all want prosperity and luck for our families, right?), it is also a great dish that I prepare almost year round.

Chocolate Cranberry Truffles

I was looking for a whole foods alternative to the highly processed “energy” bars (more like crash and burn) so favored by my daughter, who is a swimmer. Upon experimenting with different dried fruits, this was the final version that won her approval, as well as her teammates and friends. Nuts provide a bit of protein, dates and cranberries are a natural sweetener, and coconut adds good fat. I usually add some unsweetened cocoa powder and semi sweet chocolate chips for the chocoholic in all of us! It’s a no cook (all you need is a food processor) snack, treat, dessert your family will love. Once you get a hang of the basic recipe, you’ll enjoy making variations on the basic nut and date base.

Turnip Gratin

There are so many great fall root vegetables that get such little notice; one of them being the humble turnip. I think we are intimidated by what to do with these spicy, creamy white and purple-tinged jewels. I love to cube them up into stews and soups or roast them with carrots and sweet potatoes but it was not until I made this turnip gratin (that I adapted from an internet recipe) that I understood its simple elegance.

This rich gratin was a big hit at my book club. It’s a sophisticated alternative to a potato gratin or scalloped potatoes and the perfect surprise side dish this fall and winter, especially during the holidays.

Fresh Cranberry Sauce

This is my version of cranberry sauce that I always bring to my mother’s house every Thanksgiving (and now that the torch has been passed to me it’ll be gracing my dining table from now on). While the basic Ocean Spray recipe will do I like to add my own touch and this is what I came up with. There is usually not much leftover so sometimes I make a second batch for Black Friday turkey and cranberry

Peppermint Bark

This is the peppermint bark my daughters make every Christmas for their teachers, family and our neighbors. It is super easy to make, it’s economical, and it is a welcome treat both for its deliciousness and the love put into making a homemade gift. My daughters want to share the love with you!

Indian-Spiced Kale and Sweet Potato Soup

I created this soup when I was on a mini detox where I mainly consumed fruit and veggies. Whether you need a healing soup for detox purposes or not you’ll want to make this warming soup in the cooler months and it is highly adaptable. For the vegans, just add in some beans and for the carnivores try venison, chicken or pork sausage.

Chicken Sausage and Mixed Greens Soup with Quinoa

This was an impromptu meal that I put together with leftover sautéed mixed greens, grilled sausage, and cooked quinoa. It was so flavorful and satisfied everyone that I had to include it in The Whole Meal’s repertoire of recipes for fall, winter, and early spring. It’s great on its own, but a warm loaf of French bread and some good quality chunks of cheese would be the perfect complement.

Turkey Stuffed Green Peppers

Serve with iceberg wedge with creamy peppercorn dressing-

I have rediscovered green peppers after a long hiatus! I think it was largely this recipe which made me fall in love with them again. While I love the traditional version of rice and beef stuffed peppers simmering in tomato sauce, I wanted something different and this beef- and grain-free version does not disappoint.

Chicken and Mushroom Stroganoff

Serve with buttered egg noodles, warmed asparagus salad-

This lighter version of the well known Beef Stroganoff will appeal to the chicken lovers in the family. While a bed of hot brown rice would be nutritionally better, traditionally this dish is served with buttered noodles (and a favorite of the kids!).