Sunday, April 23, 2017

Set the Table 2017 | Week 16


Happy Sunday Summer grilling FUN DAY - Let's get marinating!

Make Your Own Pesto (Dip, Marinade and Sauce)
Mint pesto is pictured above

3 cups fresh organic herb of choice: basil, mint or cilantro (discard mint & basil stalks)
1 cup fresh organic parsley (bottom of stems removed)
1 handful of pine nuts (if allergic to tree nuts, sub in sunflower seeds!)
1/4 tsp of red pepper flakes (or more to taste)
3-4 garlic cloves
1.5 small lemons (zest + juice)
2/3 c extra virgin olive oil
1/2 tsp sea salt and freshly ground black pepper to taste

Except for the oil, combine all ingredients into a food processor and gently pulse in the olive oil until the desired texture is reached. (Be careful not to over process). You can also hand chop the ingredients (or check out this mortar and pestle recipe here). Taste and season more to your liking! 

You can marinate or spread this pesto on so many lovely things: Vegetables, shrimp, scallops, salmon, white fish, lamb, burgers, steaks.... Gosh... ANYTHING you can dream up.


Case in point: I made this simple two egg omelette stuffed with mixed greens, cucumbers and leftover mint pesto from Easter! So good!


Can't wait to make MORE fresh pesto for our home plates! It's Grand slamming!
  • Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. Warning: C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin.
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad).
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
*Note: The first underlined/linked recipe name corresponds to one of two chefs:
1. Jamie Oliver online recipe or to his Ultimate Recipes App (J)
2. Sarah Britton - My New Roots Blog or Naturally Nourished or RecipeApp (S)
Both of their apps help me to stay organized (their grocery list features are rad); However, IF I am unable to find a recipe/cooking technique online, I have linked to a similar recipe for those not using the apps. Here is a handy conversion link for any of J's online euro measurements (*Both apps use USA measurements).

  • Taco Tuesday (making twice the meat & vege and saving some to "roll over" into the sloppy's joe's for easy dinner making.)


*"Why We Need To Be Weirdos To Be Healthy" (My goal: 80% weird. Daily reality = 20-100%)



*The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides (Antibiotics harmful to our gut microbiome + mycobiome) at home. 

*Avoid artificial colors and preservatives to keep your gut-brain happy + healthy





Wrap it UP with last week's family table action:


I am an athlete - So I cook like one! 

I keep a bat behind my stove (and a yellow ball up on my shelf) - It reminds me what practice has always given me... It's getting easier to cook, and I'm getting better at it.  

Just like the sports I still love to play.

 


Cleaning and reading floor to table. We didn't mind cleaning up Tuesday at all. 


Day 1 of my adventures in chick pea (garbanzo bean) sprouting! Click here for Sarah's crazy easy method (don't be scared!).

First off, I started with way.too.many dried garbanzo beans.


Day 2 - 1st rinse under cheese cloth. See, they expanded so much that I had to use two jars.



Day 3: Houston, we've got sproutage!!!!!



Day 4: Ready to GO! 

video

What do Sprouted Chickpeas taste like? I video'd my first taste on Instagram here (in case you can't see the above video on your handheld). 




It looks like couscous to your right... but it really that raw, peeled celariac again, pulsed in a food processor and seasoned like the recipe. It was a PERFECT compliment to the fish and vege. The leftovers will get turned into an easy gumbo tonight!




This fish tray bake is a keeper! My parents brought over the salmon and shrimp to add in. I am the luckiest girl in the world to live next door to my Mom + Dad and cook for them like they cooked for me.  Everything happens at the family table... Good, bad, tempers, joy and all the in between. Conversations of all sorts, hard, easy, funny.. you name it. It's the same cycle as it was when I was a kid... imperfect, different every night. We are now taking turns and picking a Pandora station to play with dinner. Mac chose Jazz piano (oh MAN is it good for dinner time!). Tommy pics the next time. It's our new family table music game. You gotta try it...


See you next week loves!

We're off to Great America today!

To the Mullies we go...
xoxoL

Saturday, April 15, 2017

Set the Table 2017 | Week 15


Happy Easter Eve! I am posting a day early and I sure hope you are enjoying this gorgeous day. It's going to be 81 today on the Diamond!!! 

Tommy's Sweet Potato Gnocchi
Remembering this 2014 version with Tommy here

Guinness Stew recipe here (Vegetarian or vegan? Make it with BEETS + VEGE STOCK!)

2 lbs organic sweet potatoes (wrap in parchment paper and place in a lidded, medium sized dutch oven. Bake for 1 hour at 375 degrees or until fork tender. Let cool slightly)
1 egg
2 heaping tablespoons of whole fat vanilla yogurt (A buying "mistake" gone right!)
3/4 tsp nutmeg (eyeballed)
1.5 tsp sea salt (two good pinches)
1/2 tsp freshly ground black pepper
Mix thoroughly

2 1/4-1/2 cups organic spelt flour (wheat flour or gluten free flour blend)
Add flour about 1/2 -3/4 cup at a time and mix until you get a workable dough (if you are using a gf blend you may need between 3 and 4 cups). Flour the surface of your cutting board and roll into logs, cut into squares, rectangles... roll into balls... go to town with your play dough self.

Cook 2-4 minutes in boiling, salted water. When the gnocchi floats to the top they are done. Use a slotted spoon to take out of the cooking water.

Dress in melted organic butter, a sprinkling of coconut sugar and freshly grated parmesan cheese.



Coconut Whipped Cream & Organic Fruit Salad
Coconut whipped cream tutorial here.

1 mango
1 pint strawberries
1 pint blueberries
1 pint green grapes
3 mandarine oranges
3 apples
1 banana
1 can organic whole fat coconut milk
1 tsp vanilla
1-2 tablespoons maple syrup (or organic sugar/powdered sugar)

The night before refrigerate the can of coconut milk. Turn upside down and open the bottom of the can. Pour liquid out (you can reserve for smoothies). Put coconut solids into a chilled bowl (I throw my metal bowl and mixing whisks into the freezer for 10 minutes or so). Add the vanilla and maple syrup and beat on high speed with an electric mixer.  Add more sweetener to taste if needed. Dice up all fruit and pour the whipped cream over the top.  Mix and serve.

If you are wanting to prepare ahead of time, do not slice up the banana until you are ready to serve (so they don't brown). Keep the whipped cream separate from the cut fruit and keep everything chilling in the fridge until you're ready to go.  Be creative and use whatever fruit you want!

I can't wait to cook with Mom and gather the entire family together tomorrow! I'll be sure to post some pics and videos of what we prepare on my insta... then to "phone jail" you go... 

*************
  • Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. Warning: C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin.
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad).
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
*Note: The first underlined/linked recipe name corresponds to one of two chefs:
1. Jamie Oliver online recipe or to his Ultimate Recipes App (J)
2. Sarah Britton - My New Roots Blog or Naturally Nourished or RecipeApp (S)
Both of their apps help me to stay organized (their grocery list features are rad); However, IF I am unable to find a recipe/cooking technique online, I have linked to a similar recipe for those not using the apps. Here is a handy conversion link for any of J's online euro measurements (*Both apps use USA measurements).


  • Taco Tuesday (I have posted plenty of taco recipes... picking one from the last 14 weeks...)



*"Why We Need To Be Weirdos To Be Healthy" (My goal: 80% weird. Daily reality = 20-100%)
*How to Cook With Oils.
*Buy Antibiotic Free and Know the Source of Your Family's Meat.
*The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides (Antibiotics harmful to our gut microbiome + mycobiome) at home. 
*Avoid artificial colors and preservatives to keep your gut-brain happy + healthy.
*Why, When and How to Eat Wheat. 
*50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.



Wrap it UP with last week's family table action:









I guess I was busy last week... I only cooked one night with Tommy and boy was it fun!

Onwards and upwards, let's begin again in week 15.

To the Mullies we go...
xoxoL




Sunday, April 9, 2017

Set the Table 2017 | Week 14


Welcome back + Happy Sunday Fun Day! It's gorgeous out and all I can think about is that Summer is almost here!

That looks like couscous doesn't it? NOPE. This puppy is made from a raw celariac. That's right - That weirdo, alien, dirty looking root of the celery plant. 


Weird.

So far, I've only used it in soups. And only a handful of times. And you're gonna fall in love with it just like me. Slice off the skin (link here for instructions), chop it up, and pulse it in a food processor. Sarah, it's sheer genius. Similar to ricing up raw cauliflower and I like this just as much... maybe even better!?!?

I am hooked and so excited to share my first recipe attempt at it today - I can't wait to try this in different couscous recipes! Below, find the link to the google book page so you can bookmark it into your kitchen. 

Copycat Couscous - Sarah Britton - Naturally Nourished Cookbook (The link takes you to table of contents and then to the recipe page.)

I added kalamata olives and capers to the mix. I also swapped in valencia oranges cuz I had them on hand. 

It's lift, toning, burning, kicking AWESOME.


video
  • Each Sunday #SettheTable2017 begins with the upcoming week's game plan followed by a picture recap of last week's chaos. Warning: C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin.
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad).
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
*Note: The first underlined/linked recipe name corresponds to one of two chefs:
1. Jamie Oliver online recipe or to his Ultimate Recipes App (J)
2. Sarah Britton - My New Roots Blog or Naturally Nourished or RecipeApp (S)
Both of their apps help me to stay organized (their grocery list features are rad); However, IF I am unable to find a recipe/cooking technique online, I have linked to a similar recipe for those not using the apps. Here is a handy conversion link for any of J's online euro measurements (*Both apps use USA measurements).




(Feel like you're seeing double? Well, I didn't make any of this last week. So, I'm giving myself another week to give it a go). 

*"Why We Need To Be Weirdos To Be Healthy" (My goal: 80% weird. Daily reality = 20-100%)
*How to Cook With Oils.
*Buy Antibiotic Free and Know the Source of Your Family's Meat.
*The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides (Antibiotics harmful to our gut microbiome + mycobiome) at home. 
*Avoid artificial colors and preservatives to keep your gut-brain happy + healthy.
*Why, When and How to Eat Wheat. 
*50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.


Wrap it UP with last week's family table action:



I did not hit my "set the table" bullseye this week. I cooked dinner twice, with only one dish from the meal plan, which was the Copycat Couscous.


Chris and I brought home food three nights... and then we went to a fundraiser at our local pizza joint on another night. It was a great, albeit unplanned take out week. Gawd I love take out.




My girfriend Krissy and her family came over last night after we went out on the Diamond for the first time this Spring (Stand Up Paddling is back!). The boys grilled out and I was super slow getting the other dishes together... So we got cozy at the table while the boys watched the Masters and the kids played. It was all so so good. 

Fresh pineapple
Green beans (steamed) with drizzled melted butter, extra virgin olive oil, sea salt, pepper, a squeeze of lemon juice + zest.
Fresh tomato, fresh mozzarella, balsamic and olive oil
copycat couscous
Hilary Eats veggie burger 

Today, I woke up, reshot the Copycat Couscous in my sunlit kitchen, made waffles and I burned two pans of 3-ingredient breakfast cookies. Oh well. They aren't too bad, but unfortunately too chewy/hard for Abbie's braces. 



Note to self: Set a timer.

Burnt cookies aside, I hope to inspire you to jump out of your comfort zone, rice up a celariac and get a new recipe/technique under your belt! I topped some leftovers on my waffle this morning... 



It was THE BALLS.

To the Mullies we go...
xoxoL



SUP baby!!!

Sunday, April 2, 2017

Set the Table 2017 | Week 13




Welcome back + Happy Sunday "Last Day of Spring Break" Fun Day!


Avocado, Egg and Strawberries on French Toast
Layer and eat!

A fresh or leftover piece of sourdough french toast (mine was leftover)
1/2 avocado sliced
1 egg sunny side up
sea salt and pepper
sliced strawberries

  • Each Sunday #SettheTable2017 begins with the upcoming week's game plan followed by a picture recap of last week's chaos. Warning: C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin.
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad).
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
*Note: The first underlined/linked recipe name corresponds to one of two chefs:
1. Jamie Oliver online recipe or to his Ultimate Recipes App (J)
2. Sarah Britton - My New Roots Blog or Naturally Nourished or RecipeApp (S)
Both of their apps help me to stay organized (their grocery list features are rad); However, IF I am unable to find a recipe/cooking technique online, I have linked to a similar recipe for those not using the apps. Here is a handy conversion link for any of J's online euro measurements (*Both apps use USA measurements).





*"Why We Need To Be Weirdos To Be Healthy" (My goal: 80% weird. Daily reality = 20-100%)
*Read up on how to cook with oils.
*If possible, buy antibiotic free meat (Here's why I try to know where my meat is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides (harmful to our gut microbiome + mycobiome) at home. 
*Why you should Avoid artificial colors and preservatives to keep your gut-brain happy + healthy.
*Not celiac, but wondering about the big fuss connecting gluten, wheat and inflammation? Read this. 

Geronimo! It's a cardboard Food Revolution full of people who play on different teams... And all part of a relative, gushing, waterfall. Welcome to my weirdo La La Land: I made this awesome FRD 2015 cooking video to it a few years ago with my girlfriends and it's still lighting me UP. 



Wrap it UP with last week's family table action:








Whether you like your tacos on a soft tortilla, a chip, or a leaf... this one's a keeper. I took a look at Jamie's app recipe, liked it... and tweaked it for my eaters. Now if it wasn't for Mac and Abbie getting their braces tightened that day, I would not have had any leftovers... (Mom, my teeth hurt too much to eat! UGH). So I guess I'm happy I had some to make my sweet eggie lunch the next day! #moreforme

Crispy Caramelized Pork tacos with OJ
Inspired by Jamie's recipe here

1 red onion diced and sautéed in ghee with a good pinch of coconut sugar to caramelize
1 lb Antibiotic free ground pork (pasture raised if you can find it)
1 Tablespoon Chinese 5 spice blend (or more to taste - I eyeballed it)
1/2 cup water
1 organic orange (zest + fresh juice)
sea salt and pepper

Saute the onion first low and slow until beautifully caramelized with the coconut sugar. Make a well in your pan and fry up the ground pork. Get it nice, crispy and browned. Add the rest of the ingredients. Simmer until you're ready to eat. It'll get nice and sticky as the liquid evaporates off.


Easy Cabbage + Cilantro slaw
Inspired by Gwyneth's version from It's all Good cookbook 

1/4 green cabbage sliced thin 
1/4 bunch cilantro rough chopped
1 tsp organic gomasio (it's just sesame seeds + sea salt)
1 lime (zest + juice)
2 tsp fish sauce (you can find it in the Asian section at your grocery store)
2 tsp avocado oil or extra virgin olive oil

Mix up all ingredients. Cover and let sit in the fridge for at least 30-hour. It's just gets better.


Last night, I taught my friend Jenn how to properly massage the seeds (aka "Dickens") out of the cucumbers last night. Super honored to have this lovely family recipe featured in my friend and fellow Super Ambassador's blog!!! Hop on over to Julie Cockburn's Taste of the Place blog and be inspired to make my Grandma Millie's Cucumber Salad! I am in love with her video - Made me tear up too... the family cooking and table memories and are so strong!!! So fun to partner with you Julie!



I had planned to make Jamie's crab risotto this week, but instead I saw his new dish on Instagram two days ago, made with spaghetti, crab and fennel. Ahhhhh Lightbulb! So I tried to mimic it (with the risotto recipe as a guide) and it turned out fantastic. All I did was sauté the sliced fennel, onion and celery in butter, sea salt, pepper and a little water; Cook & drain the linguini; Toss it all together with some halved grape tomatoes, extra virgin olive oil; Garnish with parsley and fennel fronds; Add parmesan cheese for the home run. Boom shaka laka.


My sister in law Vicki made + massaged this kale salad to perfection. 

Boy oh boy, there was a lot of massaging for this dinner... 



My Mom brought her pretty purple slaw.


Chris grilled up some organic, grass fed burgers patty-caked by Jenn and we feasted, laughed and lingered.

I super love this family table. 

To the mullies we go...
xoxoL


ps

I just squeezed this one in from last week, Sarah's Black Bean Chocolate Chili Cherry Cookies... I'm coming over with them... Catch my grit on Instagram:)













Sunday, March 26, 2017

Set the Table 2017 | Week 12


Welcome back + Happy Sunday Spring Break Fun Day! We're in Indiana this weekend visiting my girlfriend Laura and I am making a big mess in her kitchen:)
  • Each Sunday #SettheTable2017 begins with the upcoming week's game plan followed by a picture recap of last week's chaos. Warning: Selfie videos and picture shenanigans keep me cooking and laughing... C'est la vie, I'm selfy-ishly lighting it up.
  • #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad).
  • New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
*Note: The first underlined/linked recipe name corresponds to one of two chefs:
1. Jamie Oliver online recipe or to his Ultimate Recipes App (J)
2. Sarah Britton - My New Roots Blog or to her RecipeApp (S)
Both of their apps help me to stay organized (their grocery list features are rad); However, IF I am unable to find a recipe/cooking technique online, I have linked to a similar recipe for those not using the apps. Here is a handy conversion link for any of J's online euro measurements (*Both apps use USA measurements).

  • Crab Risotto with Lemon, Herbs & Fennel (J) or Fennel Risotto (and add the crab in)


*"Why We Need To Be Weirdos To Be Healthy" (My goal: 80% weird. Daily reality = 20-100%)
*Read up on how to cook with oils.
*If possible, buy antibiotic free meat (Here's why I try to know where my meat is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides (harmful to our gut microbiome + mycobiome) at home. 
*Avoid artificial colors and preservatives (also gut-toxic).  



Wrap it UP with last week's family table action:



I was having so much fun... playing with dough balls, pretending my rolling pin was a bat. I was so sure of a home run coming my way... 




They turned out pretty rad looking.


Next time, I am leaving the chickpea flower out - Abbie is highly sensitive to weird table smells, and she had a really hard time even trying it. 

I went from jolly to juvenile right after I took that picture.

She was silent, not tasting and grossed out, then upset that I was upset. Me = Watching, judging, scowling - I was incredulous, insulted, thinking to myself, "This took me soooo much time, and who would not like it! Why are my kids so damn picky!?" 

Tears (not mine)

OMG THIS IS NOT how I'm trying to set the table! Everyone else ate it, liked it (well, perhaps Tommy, Mac and Chris just didn't want to tell Mommy Dearest the truth... lest she get more upset). 

What kind of family table atmosphere am I creating here?!? One of embarrassment? Shame? Fear? Perfection? Say Cheese! Pleeeeeaaaaaaaasssssseeeeeeeeeeee

I read, seek out and marinate on so many articles on how to behave... like a rational, educated person, like a super food ambassador who knows - who is aware - of what she is doing and saying when trying to get her family to try new foods... I do so well most nights and others, like these, without warning, I fail miserably

Benched. 

I remember: When a call didn't go my way, an argument could get me thrown out of the ballpark. 
I remember: Losing my temper would take me mentally out of the game, the ball no longer in my control, the batters getting home and stepping on my plate.
I remember: Getting taken out of the game. 

I got benched at my family table's ballpark. 

I apologized. They accepted. Abbie and I hugged and talked more. Reality check. 


Begin again. 


That tray full of bread crumbs = toasted "everything" bagels whizzed up in my food processor. Sharp kitchen scissors work way better at cutting the salmon + getting the skin off (which is really not necessary). 

Dip the raw salmon sticks in a two egg + a few Tablespoons of milk wash (I used rice milk)
Coat in crumbs 
Fry in ghee
Chris said it's the best batch of fish fingers I've ever made.





I didn't turn the sticky chicken and beans into a soup like I thought I would... I just separated everything out, shredded the chicken and made it into another taco night with some stray fish fingers in the mix. 


Pasta and pizza. Definitely not weird. 



I made Sarah's poke bowl last night. We didn't even offer it to the kids (cuz they thought it was super weird), we saved all that yumminess for ourselves. Thanks for having us for a long Spring Break weekend get away chimmie! I miss you already.



To the Mullies we go...
xoxoL