Tuesday, September 30, 2014

polenta pizza - a balancing act


most of the time, i find cooking fun, even cathartic at times, especially when i cook with my family and friends... and it's often quite hilarious when my kids join me.

however, it's getting my family to be joyful eaters that is so very horrifically frustrating at times.  i guess if i'm not always excited to cook, why should i expect them to always be happy to eat?  would i be excited to cook all the time if i could be guaranteed sheer dining pleasure at the kitchen table?  i often have dinner on the table late (sorry honey, that time thing is tricky dicky), and then when i do get it on the table, i simply adore the suspicious looks on my family's leary faces.  will my kids ever wax poetic about my cooking, and someday cook the cherished recipes with their own families?

i have some work to do if i'm gonna make the "tried and true" dream come true...

i'm cooking up food love for all of the up and down moments, regardless if i get love back or not.  it's the end game i'm after.  and so far, i'm getting more love than not, and that's what's keeping this crazytrain on the tracks.

here's our latest cooking escapade over polenta pizza.  i have never made polenta from scratch (just bought it prepackaged in a tube).  perhaps that's why my family has never eaten polenta and liked it.  it's my latest ambassador recipe smash with terri salminen, a dear friend, ambassador and chef from the netherlands.

terri's rosemary polenta and pizza gialla

i learned three very important things in this polenta making experience:

1- do NOT skip the cooling of the crust.  i didn't think it was important for my first attempt, so that resulted in a polenta "bake", with only the edges getting crusty = not pizza.
2- you MUST flip the pizza crust (i ignored this step) to really get it nice and crispy.  terri reminded me of this essential step (she spent a week recipe testing this badboy) and i cannot wait to try it again = think about your pan selection.
3- let the pizza rest at least 15-20 min out of the oven to let the polenta cool into a more solid, cohesive crust.  i thought i biffed the recipe up again, only to find a beautiful, solid crust had formed after we put the kids down to bed = you will love love love these leftovers.
4- shake it off if it doesn't turn out how you or your eaters expect.  for a recipe is just a set of directions for all of us to experience & make our own with gumption... i am making the pine nut and garlic pizza gialla next terri!!!

punkdisiliousness,
xoxoL



ps

and here are more hot.off.the.press recipe notes from terri for our next batch!

"let your polenta cool really well — let’s say make it at lunch and put it in the refrigerator till dinner — When it has had time to cool, it also sets into a more solid “dough” — We have to coax the cornmeal to do what we want it to do. Oh and one more thing — the topping has to be light — otherwise when you pick up the pizza slice it breaks because of the weight of the filling."

thank you thank you terri, muah!


Monday, September 22, 2014

hello fall, hello comfort food


fall + Comfort Food has finally landed in the USA tuuuuuuh-daaaaaaaaaaaay.

it's Jamie Oliver's newest cookbook and i am diving in...

he's the freakin daddio visionary behind the Food Revolution to which i volunteer my lover-ly time.

i decided to write about Jamie's Comfort Food because it's truly all about the food my family really.wants.to.eat and i'm always looking to spice up & improve my family meal plan.  i want balls out, ultimate versions of our all-time favorites + brand new go-to's.  

these are indulgent recipes i will save for special occasions - weekends, lovely holidays and other fun events where i gather with the people i love to spoil and celebrate with wicked abandon.  take a gander at the comfort food hub here for cookbook info and links for new recipes to try out with your kids (i'll be trying every.single.one, so stay tuned).  it will have a permanent spot on my open kitchen shelves as comfort food is always on request in the mullies.  

CONFESSION: even though taste buds have greatly improved over the past two years, if i stopped cooking, our real food ratio would very well plummet into poo-poo land.  yes, that's right... if push came to shove, my husband (who does not cook) and kids would gladly choose fast food over my veggie-laden-pile-fulls-of-love.  that's an unfortunate, sad & embarrassing fact jack... so, i have learned to mix in their favorite comfort foods and tweak them with gumption to fit our needs (abbie is still gluten free and i like to cook dairy free).  i'm seriously lovin on jamie's top ten easy tips to live by to help this mullies food revolution stay.the.course... for i don't want to lose my little buggers along the way during our crazy culinary adventures.

a balanced, centered kitchen on the power line = more strikeouts

i have found that when i cook from scratch with my kids, no matter what type of food ("healthy" or "indulgent"), it naturally teaches them where the food is coming from and what's in it... nobody is inadvertently eating any hidden, fake food ingredients and i love that!!  oh hum... someday, they'll be off to college and i am severely hoping they'll be some nights where they prefer to stay in, gather and cook with friends.  oh dear lord please.

so let's get cooking & playing together
let's fall in love
let's laugh more 
let's linger longer 
for some delicious
from-scratch-comfort-food 
that we will 
never 
EVAH 
forget

make life a scream... to the mullies we go.  xoxoL


ps

2 years ago, we used to eat meat almost everyday for dinner (for i have a meat and potatoes type of husband and that's what.he.wants).  however, since learning a little more about our food supply and meat industry practices, we do the best we can to eat local, sustainable, organic and humanely raised meat for dinner to 1-2 nights a week and i am cooking up vegetarian and vegan meals the rest of the time. 

this lovely article talks about why (if you're not already vegan or vegetarian) it's important for us to become food patriots with our meat: don't have a cow.  

looking for a local, sustainable & grass fed meat source lake county?  
check out wallace farms - they deliver the liver, loves.






Friday, September 19, 2014

finding the mullies









waving goodbye.

the other half of the mullies left on tuesday.

my beautiful sister and nieces.

we made such lovely memories and delicious food together,

over such a long, beautiful weekend...

they won't be back here for another year.



when you find yourself in the mullies...

the dear moments that make your heart burst with laughter and such...

with sunshine on your face, grass stains on your knees...

the electricity seems to last but only for a moment.

a memory kept alive with a photograph, two or three..

oh why oh why must we leave?

because...

life is a swing, back and forth, back and forth...



here's to linking our kitchens

to cooking with our kids

to never growing up

to throwing lots of balls at each other

to the mullies

i love you and i'll be seeing you

xoxoL



ps

thank you kurt and christina for sharing the most ridiculous, balls out, cioppino we have ever had in our entire lives.  kurt made his with gumption (no recipe) and here's a lovely, inspiring cioppino recipe for you:)

pps

the one and only boeuf bourguignon















Monday, September 8, 2014

the mullies turns 2: A Food Revolution Plum Gumption Sauce


2 years ago today, i started this lovely blog.

i'm sitting here typing this at my island, in the exact spot i did a blink of an eye ago... 

i changed my daughter's diet and it changed the course of everything for her, for me, for us as a family.

best.worst.sliding.door.ever.

and what FUN it has been celebrating two BIG birthdays, two weeks in a row...

i made the latest video last friday, during our one heck of a monsoon rainstorm.  i hope it inspires you to get your gumption on and cook with your kids with or without a recipe... start your own kitchen diary TODAY.  mine is getting rather full...

i'll be doing my best to put out fun, food revolution content that highlights my mullies quest to teach kids about their fruits and veggies, to teach kids how to cook, to teach myself how to become a better cook and most of all... not to take ourselves too seriously.

...it's the only way to survive a real food revolution.

i'm in it to win it... and i have a looooooong way to go... i'm banking on a solid, good 100 years at it.

cheers to birthdays
to the ever evolving, bumpity pace of growing up 
and to gathering with those who light our (b)asses up.

cuz you know i'm all about that bass.

let's go balls.out.together in the food rev and see where we end up!

lace it up sallies,

xoxoL



Monday, September 1, 2014

Happy 2nd Birthday Food Revolution!!!!!!


Happy 2nd Birthday Video link
(if the link doesn't work on your mobile, check it out on your computer!)


there's no place i'd rather be... 

click clicking my heels over here and enjoying a lazy labor day morning with the family.

enjoy this super fun video and i hope that it gets you to hit "play" in the kitchen more often with your love bugs:)

happy happy birthday to my JOFF team and community - you guys LIGHT ME UP!

punkdisilliousness,

xxLS






Thursday, August 28, 2014

never give up - a pumpkin spice latte


i love the latest foodbabe investigation.

when i reposted the investigation on facebook, my girlfriends courtney and tina were all over it. courtney sent me how she makes her pumpkin spice latte in the am before heading to work so when i took to adjusting my own diary free latte today... well, it just shot me straight to the mullies...

gotta love a pumpkin spice latte with a little barry on the side:)

happy back to school everybody!!!

go food rev go!

xoxo

Monday, June 30, 2014

rhubarb lemonade + an evolving mullies = no guts no glory


Part 1

I have this unique ability to not hear anything going on around me when I type or read and when my oldest child Mac told me I was getting "too much screen time", well, I realized something's gotta give.  This lovely little blog was the beginning.  I started it after my sister came in town on Labor Day 2012; Katie gave me a frame with fabric embroidered inside, "to the mullies" giving homage to the make believe land we used to "swing" to after we jumped off our swing set.  She and her family are here now vacationing with us for a lovely looooong week.  Writing here helped get me through our life altering family food change... boy have I learned a lot.  Perhaps I will post again after the Summer, perhaps I will not.  In the meantime, you can find me with my family and friends swinging to the mullies on Instagram, Facebook, Twitter and on YouTube.  Most especially, keep up with all of us in the Lake County Food Revolution on Facebook and Twitter cuz food is forever.

I'm having way too much fun smashing it with other ambassadors and foodie friends alike. Turns out I super love making videos cooking with my kids:)  I taught myself how to splice footage and edit videos together on my iphone and taking a break from the blog will give me a chance to see how much trouble we can get into showing how this American FoodRev family is swinging her bat.  Thumbs up, sideways or down... Single, double, triple or a home run... Let's cook tried and true recipes from all over the nation and globe together...  I hope you too will gather a little team and try cooking along with me - that way we won't feel so alone if our busy lives and kids give us the finger to sit the bench.  
The game goes by way.too.fast and I'm only sitting to catch my breath.

Here's our latest, just in time for your 4th of July picnics and barbecues!!!

An Ambassador Smash - Rhubarb Lemonade


Recipe sent with love from Food Rev Haarlem, Netherlands by Food Rev Ambassador Terri Salminen. She and I are having a blast communicating over the ocean and getting to know each other "on the line".  We have become fast friends and I feel so lucky to be connected with her!  I cannot wait to see what we smash up next:)  I decided to post her recipe as she wrote it to me, as it's so terribly simple and delicious and I want her voice to be here with me.  I had enough to make three last cocktails yesterday for the arrival of my sis and bro-in-law.  I added some vodka, cut strawberries and stirred it up in some gorgeous copper mugs.  Oh I'll be making this one again and again:)

Hello there Lindsey -- This is what I did: cut three large stalks of rhubarb into chunks and put them in a sauce pan, just covering them with water (about 1 liter). Squeeze the juice of one lemon, and drop the lemons in the pan with a whole vanilla pod. Bring the ingredients to a boil and turn down to a simmer. Let the rhubarb cook 15 minutes. Turn off the heat and strain the rhubarb through a sieve. Return the juices and the vanilla pod into the pan, removing the cut lemons. Now -- this is the fun part. Simmer the rhubarb juice to half its original quantity (about 20 minutes) on low heat. When cooked down and turning dark pink, add two to three tablespoons of honey -- sweetening it to taste. Let the rhubarb juice cool -- keeping the vanilla pod in for flavor. It's wonderfully tart and delicious -- especially with a splash of San Pellegrino mineral water, some cut strawberries and fresh mint leaves. xxxxxxTerri



Part 2

So with that, here's my parting thoughts on this glorious 4th of July week.  I'm thinking about my beloved America, about becoming a Food Patriot and it's such perfect timing.

I started this blog with a question:  Will this family food change help improve Abbie's symptoms and avoid an ADHD diagnosis with subsequent medication?  I'm signing off this Summer with my theory on why our family food change helped Abbie shed the ADHD and sensory processing symptoms. Was it the reduction in refined sugar?  The elimination of artificial color and preservatives?  The removal of gluten?  Or was it something else that connected these elements?  Today I'm going to talk about GUTS and connect some dots.

Here we go...

Antibiotics (ABX)
The effects of ABX on our gut bacteria are known by most of us.  Use them too often and they kill off the good AND bad guys in our guts; Think Vietnam agent orange carpet bombing.  Throughout our lives (starting in the womb), we get numerous, sometimes unnecessary (sometimes life saving) doses of ABX.  In addition, our factory farmed animal meat is loaded with it.  ABX make animals big and fat fast and they help animals survive the unnatural conditions of crowded factory farm barns.  How much ABX is left in the meat when we eat it?  More than we think.

Filtering the GMO debate
GMOs have really come into the limelight over the past two years.  I certainly had no idea about them when I started looking into our food.  One must separate genetically engineered organisms (GEOs) and genetically modified organisms (GMOs) first so that we can talk about our guts.  Think of what humans do in GEO's as forced plant sex... we've been doing it by hand in fields and in laboratories for centuries.  On the other hand, GMO's are created when scientists splice a class of herbicides such as glyphosate (the active ingredient in the popular weed killer "Roundup") with the plant seed's own DNA so that every cell of the plant gives off the neurotoxin.  These crops are classified as systemic neoniconitoids (SN-GMOs) and were approved in the glorious 1980's.  Because they are cheap, these crops overwhelm the ingredient lists of our processed food and new research is showing these crops have put the world food supply at risk.  But how could they have been approved in the first place?!  Here's what happened: These herbicides cause a fatal neurological pathway disruption (the shikimate pathway) in plant and bacteria cells which kills them.  This pathway does not even exist in our human cells so it was deemed safe back in the 80's because industry scientists and the FDA were not paying attention to the bacteria in our guts.  Like the tobacco industry, SN-GMO safety has been determined by its own GMO seed industry research, not by independent research = big red flag.  Also, their testing trial length is 90 days = not an appropriate length for human safety standards.

Are you still with me?:)

Enter in the science of Microbiology and the Human Microbiome Project.
Since the 1980s, we have learned much about the microorganisms that inhabit our bodies.  To this day, we have only scraped the surface on the association between our gut bacteria in both healthy and diseased individuals.  Here's the nitty gritty (and read more in this book): Our gut bacteria outnumber our human cells 10-1 in our digestive track.  The loss or weakening of our gut bacteria lining in our intestines = Dysbiosis or "leaky gut syndrome".  Food proteins can then sneak into the blood and these foreign proteins stimulate an immune response in our body = food sensitivities & allergies.  In addition to digestion, we are learning that gut bacteria handles mood regulation, neurotransmitter production (the ADHD brain?) and immune function.  The gut-brain relationship is a glorious new scientific frontier.  Bottom line: Bacteria = the building blocks of earthly life.  Bees, farm animals and humans all have gut bacteria and these little buggers keep us alive.

Connecting Roundup,  SN-GMOs and ABX
Common non-SN-GMO crops such as wheat and sugar are doused with Roundup to kill the crop and hasten the harvest.  Remember that Oregon Farmer who discovered illegal SN-GMO wheat in his fields a few years back? (Monsanto had planted and tested SN-GMO wheat in OR, but alas it was never approved by the FDA).  Imagine the farmer's shock when he sprayed his crop with Roundup and the wheat didn't die... So, not only do we have Roundup and other harmful herbicides INSIDE the DNA of our food protein, but we also have it sprayed all over the OUTSIDE of super common conventional food crops + we may not be able to STOP this crap from spreading in the wild. Yum.  The combination of toxic herbicide load, SN-GMO foreign food proteins and ABX overuse is altering and wiping out our gut bacteria which is leading to a wide range of unintended physical and mental health issues, unique to each person's own DNA.

Our food change worked.  Eating and cooking with real food (and choosing cleaner, organically processed food) helped repair Abbie's guts... all of our guts.   We will continue to avoid fake foods - artificial color and preservatives, SN-GMOs and heavily herbicide ridden foods like the dirty dozen, wheat and refined sugar.  Abbie has food sensitivities to these foods which was causing her symptoms.  We do cheat and symptoms come back, though never as severe.  Turns out we all feel better when we eat clean, and we're certainly slimmer (Me, Chris and my parents have lost a grand total of 75+ pounds with no "dieting").  It's the key to our continued, imperfect success and it's the common thread connecting all of the amazing health success stories I read about every day.  Each of our food maps look different and I'm hoping to give my Abbie, Mac and Tommy a foodie pen so they can write without me someday.  

So where do we go from here?

Spread the word birds: Russia just completely banned GMOs.  And Europe has always either labeled them or banned them (Europe also puts labels on food with artificial color explaining it causes hyperactivity in children).  Americans are unknowingly stuffing our faces with SN-GMOs & fake food because we have no labeling laws and we innocently trust our pisspoor FDA regulated food industry standards.  Read about how the famous Seralini Study has been republished after three rounds of rigorous scientific peer review (after being retracted by an editor who was a former Monsanto employee).  I hope we continue to reach out and hold the hands with the rest of the gathering world on GMOs and labeling laws.  You know what they say, "open hands are hard to hold on to anyway"...  I super hate the ending of Titanic.

I hope you enjoyed and were able to follow my somewhat simple, geeky synopsis.  We have a light on the path that is much brighter than when I started two years ago.  I'm so glad I didn't wait to try cleaning up our food and I'm here to cheer you on.  

Go balls out for real food with me.  You.have.nothing.to.lose.

Don't let the torch go out.  Find your inner nerd.  Read and google about how to achieve strong, stellar gut... 

Find your inner athlete and start practicing in the kitchen.  Don't give up on your meal planning and bring your kids along on some fun cooking runs...  

Become a Food Patriot and start changing the marketplace with every purchase towards food companies you can trust.  YOU make a difference no matter how small a change you are making...  

Join our Food Revolution and help Jamie Oliver, me and the other 1000+ global Food Ambassadors get compulsory food education back into our schools... 

Come on America, let's have a big Food Day together and make our mark on the world as the generation who turned this mother ship around.

No guts no glory.  

Happy Happy Birthday America,

xxooLindsey



ps

I hope you enjoy this lovely Summer song;)  


"Should this be the last thing I see? 
I want you to know it's enough for me.  
Cause all that you are is all that I'll ever need... 
LumiƩre darlin over me.
...so in love"

to the mullies... 



i'll be seeing you and your grass stains.

Thursday, June 5, 2014

mango pops



make me: dairy free mango pops

2 organic mangos + 1 can whole coconut milk + the 5 strawberries left in the fridge + 1/2 c of frozen raspberries forgotten in the freezer + a few swirls of coconut nectar (maple syrup or honey will do too!)

blend it until smooth and creamy.

fill your fun pop molds and freeze.

happy breakfast bonus this morning!  the kids give them super high and wide thumbs UP.  

Xoxo

ps

blue and green pops = ikea
rocket pops = pier one
posicle bags = thank you christina!!!


Tuesday, June 3, 2014

a food patriots student showcase






i joined jennifer and jeff spitz at chicago's amudsen high school to experience a food patriots student showcase event.  weeks ago, the high school screened food patriots.  biology students then chose from a multitude of options to fulfill a "food health service project" (if you are a teacher, insert your class here:  sciences, consumer economics, english, reading, math, technology... it's a core curriculum's dream).  i had the pleasure of walking around, listening and speaking to the 200+ biology students who presented their short film documentaries, photo displays, poems, rap songs, skits, powerpoint presentations, research and countless science projects eclipsing around what they took away from the food patriots film screening.  

i pinched myself a few times.  "this is actually possible"... "this is actually happening" ...

i was blown away.  i even had tears in my eyes a couple of times as these kids weren't just teaching each other, (students poured in each class period to talk to the biology students and "vote" on the most impactful projects in a variety of categories) they taught me.  being in the gym, experiencing this from both a food ambassador and a coach's perspective, it's hard not to see the food education parallel with athletic training.  you proudly (sometimes painfully) master one aspect and you're off to another... and another and another until it's "way more than just a 10% change".  the connectivity in and outside of the school was electric.  each student had something personal to share on how their 10% change was growing bigger every week.  talk about a fun way to food ed swap and get kids teaching kids!

i am a dreamer.  i like to be around dreamers like jennifer and jeff.  i have so much hope for the lake county food revolution and this infectious food patriot thang.  time and time again, this film is proving to cross political, socioeconomic, ethnic and racial boundaries.  people of all ages and sorts are leaving the food matrix inspired to gather and sit at the same table.  food patriots are up for the challenge of improving america's food.

with our 3rd successful food revolution day in the books, i'm looking forward to the next:  making more cooking videos with my kids, working alongside the food revolution & food patriots to bring food education into every lake county school, community and workplace we can!

it's gonna be a great summer:)

xoxo








Thursday, May 29, 2014

the mullies kitchen diaries: me + tommy + sweet potato gnocci



this was just too much fun.

i've made sweet potato gnocchi before, almost a perfect year ago (why i haven't made for awhile i have no idea)... here is an old post from last june when i made it without the food processor.  the food processor sure makes a gorgeous smooth and creamy consistency!  my girlfriend briana has a wickedly tasty version that is stuffed with manchego cheese (swoon).






there are so many great gnocci recipes out there and this one here was made with gumption... NO RECIPE OUT!  just my memory.  no guts no glory.  i did not carefully measure anything... so guess what?  you don't have to either:)

the mullies sweet potato gnocchi

2 lbs organic sweet potatoes (pierce with a fork and roast whole on a cookie sheet for 45 min at 375)
2 eggs
4 cloves garlic minced
3/4 tsp nutmeg (eyeballed)
1 tsp sea salt (eyeballed)
pinch of white pepper

-wiz above ingredients in a food processor until super smooth and creamy (orangy and luscious).  dump in a large bowl and mix in 4 cups gf flour.  since it was still too wet, i added around another cup until i got a slightly tacky dough to the touch (5 cups total?). (since there are a lot of flour options out there you just have to go with the feel and touch of the dough.)  cover your surface with a dusting of flour, roll out some logs and have a party with your smooshy balls.  boil up some salted water.  plop them in and when they float to the top, they are done!  use a slotted spoon to get them out of the boiling water.  it took about three batches.

we made these in the morning, so i placed my cookie sheets in the fridge until dinner time.

fresh sage and ghee sauce
recipe inspo found here
4 T ghee (or grass fed butter)
juice from a half lemon
8 sage leaves from our kitchen garden

melt the oil in a pan for a few minutes (i heated it up for too long and had a volcano of hot lava spitting at me... don't do that).  remove from heat and add the leaves and lemon juice. pour over the smooshy balls and mix it all up nice and pretty.


season with sea salt and freshly ground pepper.  topped it off with some lovely raw, 12 month old manchego (sheep's) cheese.

the mullies kitchen diaries = cooking with my family and friends.  the plethora of cookbooks, the massive culinary talent and inspiration out there is mine to experiment with and learn from... i'll never run out of material with jamie and his foodtube & drinkstube out there:)  the global food revolution is my home and my niche is testing out sweet recipes, sharing the moments, the loveliness of cooking with your kids... the hilarity, the music, the pain.in.the.ass.moments which capture the reality of us, of the current generation of parents getting back into our kitchens and the massive task teaching our kids to do the same.  i am a food patriot and i hope to help bring back the energy, the spark and the enjoyment (+ frustrations) of "from scratch cooking" mixed in with the grocery shopping, the adventures in gardening and the escapades of eating out.  

and with that said...

here's how dinner turned out!




my parents brought over freshly grilled fish and white wine.  i made my grandma millie's cucumber salad and roasted broccoli (a fam favorite).  above is a picture capturing tommy scooping up his 3rd helping.  did he eat more because he made it with me or because the gnocchi was just.that.good?  i think it was a little of both;)  it's so fun to eat smooshy balls!


ps

after dinner, the boys made these for me.  it's made the food matrix we've escaped from so very worth it... so.very.lovely.indeed.


pps

next up, my visit to a student showcase with the food patriots.  i have never been more inspired by food education and what could be in store for our lake county schools!!


Thursday, May 15, 2014

rock & roll to the beet for #FRD2014 - good luck jamie and our global team!!!


so i thought i wasn't going to post anything until after FRD... but then i made a latte this morning and decided to get funky with my phone again.  trrrrrrrrrrouble.

let's get cooking with jamie and the 9000+ schools that will be joining him to break a world record!  it'll be live tomorrow at 8am CST here.  clearly, i'm not excited at all... :)  make sure you sign up for food revolution day and shout out your participation by using #FRD2014!

a major shout out to lake county's stevenson high school as they will be joining in the rainbow warp cooking festivas led by ambassador christina erickson and gourmet foods teacher sara lohrmann.  rock it out for lake county girls!!

see the rest of you at the all ways healthy #FRD2014 festival tomorrow and saturday!! 

xoxo

Tuesday, May 13, 2014

what are YOU doing for food revolution day?









we are in 6th gear for food revolution week here in lake county!  we had so.much.fun cooking the rainbow salad wrap up with our kiddos and we hope that after this #FRD2014, you are inspired to do a little more chop chop in your kitchen too.

food ambassador christina erickson and i have quite a week planned and here is our starting line up:

1st up:

wednesday, may 14th - a food patriots screening at stevenson highschool!  sara lohrman's gourmet food class has prepared quite a spread for us and i cannot wait to taste their delicious food!  filmmakers jennifer and jeff spitz will be on hand to discuss the movie afterwards and announce our new joint campaign to bring food patriots and their student engagement program to every school in lake county. can't make it but want to donate to the outreach program too?  well, you can just go here my dears.

it's pretty darn exciting.



2nd up:
all ways healthy presents:  a free 2-day food revolution day festival! 

and check out this sweet suntimes article highlighting what christina and her co-worker sara lohrmann are doing at stevenson high school on friday -  ROCKSTARS!!

check out our festival flyer and schedule!  i'm so excited that two local food ambassadors are joining us on saturday!  i cannot wait to see sarvin haghighi (chicago) and katy vodicka (lisle)!!!!




helllerrrrrs, i'm gonna learn so much stuff!


2.5 up:
FRD dinner and a movie night! come on, you need a date night and why not celebrate with us!?

the RSVP is closing down tomorrow night 5/14, so pick up your phone and dial fast:) or RSVP online here.  jennifer and jeff will be dining and discussing the film with us and you do NOT want to miss julio's most excellent cooking: **ticket price includes tax and tip which is pretty snazzy indeed** 


last but not least, i'm prepping up some pretty sweet rainbow wrap kits this week.  it's your kiddo's first cooking kit!  it includes everything your child (or yourself... ) needs to make a rainbow wrap (minus the food).  my parent's basement is completely trashed and here's where i'm at with them so far...  i can't wait till they're all cellophaned wrapped and tied with a pretty red bow.  we'll be selling these for $35 at the festival and i've only made 48 of them so come grab them while they are still around!


i can't wait to see you ALL for #FRD2014!

...and i'll see you again after the dust has settled:)  should have some super fun stuff to recap!!




ps

here's my fab mother's day recap:





at the race track with my chimmie and her superstar engineering husband's race team.  i got to meet their new rookie driver jack hawksworth and not only is he the most talented driver ever... he's british, so of course he's gonna win the indy 500.  he's the best thing that has ever happened to indy car.  i'm not biased at all.

and then i got home just in time to put in my purple boat and celebrate with my lovely mom.



to the mullies we gooooooooooooooooooooooooooooooooo!!!!!

xoxo