Sunday, March 12, 2017

Set the Table 2017 | Week 10


Setting the table one sprig at a thyme...  Welcome back + Happy Sunday Fun Day!
  • 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 selfishly lighting it up.
  • #CatchmyGrit on my Instagram stories 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.
Up this Week:
*Note: The first underlined/linked recipe name corresponds to the Jamie Oliver Ultimate Recipes App to help me stay organized (his grocery list feature is rad); However, IF I was unable to find Jamie's app recipe online, I have linked to a similar recipe.



Real St. Patrick's Day Shamrock Shakes!!
Inspired by this recipe
Dairy free - gluten free - refined sugar free
Chris, Mac, Abbie and Tommy approved

1 banana
1 ripe avocado
10-15 fresh mint leaves
1 cup frozen or fresh organic spinach/collard/kale/mustard greens blend (use whatever you have on hand)
1 cup milk of choice
1 cup ice
3/4 tsp peppermint extract
2-3 tbsp honey (add more to taste if needed. I tried stevia and honey is preferred)
real chocolate syrup (A good way to get your kids - really anyone - to give it a chance)


*Here is a handy conversion link for any online euro measurements (the app uses USA measurements).
*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 on your plate. 
*Avoid artificial colors and preservatives - Check your labels, grocery stores offer a variety of clean brands to help protect your family's gut microbiome + mycobiome --> MoreGutsMoreGlory I SAY! 


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





Abbie liked the soup... Halleluia!!! It's raining peas...


The pea soup recipe is a major major keeper. The leftover usage is endless... casseroles, chicken bakes, lasagna... it's the balls baby.



A soffritto Taco Tuesday!!!! This mixture had no meat in it and nobody made a peep. Terri you would be so proud!!!

Finely chopped mushrooms, onions, carrots and celery + your favorite taco seasoning (I use salsa, chili powder, cumin, paprika, tumeric, curry, oregano, salt and pepper). 

This meatless taco filling is awesome served cold for leftovers. I chopped up an avocado and a cucumber, spooned some ranch over the top and ate this several times with some tortilla chips for a snack. 


I love when I get helpers:)




It turned into a cooking, yoga, pure barre grooving laughing extravaganza... We attempted some head stands too:) 



I didn't even take the salmon skin off.




Here's a quick synopsis of what I did with Jamie's "Rich and Creamy Fish Traybake" app recipe (Sorry, this special recipe is no.where.to.be.found online. But, here's a similar fish traybake recipe that you can make minus the spice if you prefer it calmer for your table):

Thaw and chop up some catfish + salmonshrimp (enough to fill a plate).

1 carton of grape tomatoes (halved and smashed)
2 zested lemons
5 garlic cloves sliced
1/2 bunch of picked thyme leaves
sea salt & pepper
- Melt a few tablespoons of butter and sauté in the above ingredients for a few minutes.
- Add 7 tablespoons of white wine and simmer for a few minutes (and maybe pour yourself a glass?).
- Pour in 1 cup of heavy whipping cream, half n half or coconut milk and simmer for a few minutes.
- Dump in the raw fish and mix it all up.

I lidded the pot and cooked on low for about 20-30 minutes on the stovetop, mixing every 5 minutes or so, checking the fish until it was almost completely cooked through.

In a separate bowl, mix: 1 cup breadcrumbs (regular or gluten free) + 1/2 bunch thyme leaves + a few tablespoons of extra virgin olive oil + 1 cup parmesan cheese (mix it all up) and sprinkle it evenly all over the top of the fish bake.

Bake without a lid at 425 degrees for 5-10 minutes or until the cheese gets melty and the bread crumbs begin to toast up.


I was the only one who ate the scallions side dish. They were delicious.


Another dinner winner for Abbie. Two in one week = pretty rad.


Chris really liked the fish (and gave me the wrong finger up a second before). Tommy and Mac's thumbs were sideways to down. I loved it all.


And brownies... beautiful, wonderful, gorgeous brownies (with coconut sugar). 

To the Mullies we go...
xoxoL




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