Tuesday, July 3, 2018

Set the Table 2018 | Raspberry + Blueberry Coconut Crumble with Wild Orange




Have a Berry Happy 4th of July!! This recipe is Abbie approved which means I just hit a GRAND FREAKIN SLAM in the kitchen today!

Raspberry + Blueberry Coconut Crumble with Wild Orange (gluten free)
Made with Prairie Wind Family Farm CSA Summer fruit share from Mick Klug Farm

2 (1/2 pint containers) organic raspberries
2 (1 pint containers) organic blueberries
1/3 c coconut sugar
1 Tbsp arrowroot powder
1/2 lemon juiced
1/2 tsp sea salt

GF Streusel Topping
1/2 c gf flour blend (I used Pamela's GF Baking and Pancake Mix)
1/2 c coconut sugar
1/4 c gf rolled oats
1 tsp ground cinnamon
freshly grated nutmeg
1/2 stick (1/4 c) cold organic grass fed butter or cold coconut oil
pinch of sea salt

Optional: While still warm, garnish with dark chocolate mini chips and Leider's local pee pollen (found at the Libertyville Farmer's Market) + Full Fat Organic Vanilla Bean Ice cream.

Preheat oven to 350 degrees. In a large mixing bowl, gently mix up berries, sugar, arrowroot, freshly squeezed lemon juice, sea salt and wild orange essential oil until well combined. Pour into square baking pan or pie plate. Use a rubber spatula to get all juices into the berry mixture. In another mixing bowl, add the dry streusel ingredients. With a pastry cutter or fork (precut the butter into small chunks), cut in the cold butter or coconut oil into the dry mix until you get a uniform, small bread crumb-like consistency. Pour the streusel topping onto the berries and bake for 30 minutes. The fruit should be bubbling up on the sides. Garnish with chocolate chips and bee pollen for a festive presentation and extra flavor pop! Abbie says, "The more vanilla ice cream, the better!"

********************************************************************************

  • Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.  
  • #CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin! 
  • New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer
Enjoy my recipe play by play!















Keep practicing in the kitchen - It all starts at hOMe plate!

To the Mullies we go... 
xoxoL



ps

My Top 11 #SettheTable2018 Topics:
  1. A Scientist Explores the Mysteries of the Gut Brain Connection
  2. Will the Gut-Brain Connection Revolutionize Wellness?
  3. Come to the table - Join Slow Food USA!
  4. Stay on top of Jamie Oliver's Food Revolution Campaign.
  5. Robyn O'Brien: Why Our Food Is Making Us Sick.
  6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
  7. What is Organic Pasture Raised Chicken Good for?
  8. Shop with EWG "Clean Fifteen + Dirty Dozen" produce guidelines. Why? New research suggests pesticides/herbicides are linked to antibiotic resistance. Protect your gut microbiome + mycobiome.
  9. Avoid artificial colors and preservatives to keep your "second brain" happy + healthy.
  10. Why, When and How to Eat Wheat.
  11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Tuesday, June 26, 2018

Set the Table 2018 | A Crab Salad Birthday




Last night was my Mom's birthday! And I made something very simple and special - One of her very favorites! Every year gets better with you in it Mom - I love you to the moon and back!!

A Crab and Shrimp Meat Salad 

3 heaping Tbsp plain full fat greek yogurt
3 heaping Tbsp vegenaise (any favorite mayo will do)
1 lemon's juice
1 tsp sea salt
1/2 tsp black pepper
1 Tbsp dried tarragon
1/2 tsp Old Bay Seasoning
2 Tbsp fresh chives from our garden
2 Tbsp fresh parsley from our garden
1-2 tsp worcestershire (It was somewhere in between 1-2 tsp "to taste". lol)

16 oz claw crab meat
6 oz lump crab meat
3/4 lb shrimp meat (aka "little baby shrimps")

Mix up the sauce first. Dump in the crab and shrimp meat. Mix. Season more with salt and pepper if needed. Garnish with your favorite greens. I used watercress, kale sprouts and green lettuce. Make it into a sandwich or salad and celebrate this wonderful life!!!

********************************************************************************
  • Each #SettheTable2018 post features a delicious family table recipe(s) to inspire your meal planning for the week.  
  • #CatchmyGrit on Instagram to follow the fun, the food and the family table reactions (good and bad) leading up to each weekend post. C'est la vie, I selfy-ishly light it UP in pics, videos and Instastories to keep truckin! 
  • New to this series? Revisit my favorite #SettheTable2017 recipe links here. Cheers to another year of sharing my crazy food adventures with Pure Barre Kildeer

Enjoy my play-by-play!


















We still have pickles from our garden last year!




It's time for new candles at the family table:)

Keep practicing - It all starts at hOMe plate!

To the Mullies we go... 
xoxoL



ps

My Top 11 #SettheTable2018 Topics:
  1. A Scientist Explores the Mysteries of the Gut Brain Connection
  2. Will the Gut-Brain Connection Revolutionize Wellness?
  3. Come to the table - Join Slow Food USA!
  4. Stay on top of Jamie Oliver's Food Revolution Campaign.
  5. Robyn O'Brien: Why Our Food Is Making Us Sick.
  6. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
  7. What is Organic Pasture Raised Chicken Good for?
  8. Shop with EWG "Clean Fifteen + Dirty Dozen" produce guidelines. Why? New research suggests pesticides/herbicides are linked to antibiotic resistance. Protect your gut microbiome + mycobiome.
  9. Avoid artificial colors and preservatives to keep your "second brain" happy + healthy.
  10. Why, When and How to Eat Wheat.
  11. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).


Monday, June 11, 2018

Compass Hiking and Yoga Retreat Memoirs | Kichadi Tacos in Big Sky, Montana



Welcome to my first Compass Hiking and Yoga Retreat Memoir!

In this new series, I will let the incredible pictures tell most of the story. Each memoir will conclude with a retreat recipe for you to bring hOMe to your family table.

I have found true north working alongside Compass founder Kelsey Stoll and I cannot WAIT to travel back with her and our guests to Big Sky, Montana.

I left a BIG piece of my heart in her beautiful mountains.



















Kichadi Taco "Meat" for a Chakra Tostada Dinner
Inspired by Sarah Britton of My New Roots & Naturally Nourished

1 sweet potato diced 
1 tsp cinnamon
1/2 tsp sea salt
chili powder
nutmeg
cayenne pepper
1 Tbsp ghee 
1 large white or red onion diced
3-4 garlic cloves minced
3 portobello mushrooms diced
1 cup mung beans & brown rice (soaked overnight in water and drained. Green lentils also work great as this is what I could find in Big Sky.)
3 tsp chili powder
3 tsp cumin
2 tsp paprika
1 tsp dried oregano
2-4 c vegetable broth (Honestly, I can't remember how much I added - The downside of eyeballing it!)
fresh cilantro 
sliced green scallions
sea salt and black pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with parchment. In a medium bowl mix up the diced sweet potato, cinnamon, and sea salt. Evenly spread onto a baking sheet and sprinkle chili powder and cayenne pepper over the top (be gentle with the cayenne pepper if you can’t handle heat). Finish it off with a little sprinkle of nutmeg. Bake for 20 minutes. Flip or shake the pan to turn the potatoes and spread back out evenly on the pan. Cook for another 5-10 minutes. Meanwhile, melt the ghee in a large dutch oven and add the diced onion. Season with sea salt and black pepper. Cook low and slow until the onion is translucent and beginning to caramelize - at least 10-20 minutes. Add the minced garlic and cook until fragrant. Add the diced mushrooms and another healthy pinch of sea salt. Cover, cook and stir until the mushrooms have released their juices and have cooked down - about 10-15 minutes. Add the spices and stir until evenly distributed for another minute or so. Add the vegetable stock and soaked brown rice/lentils. Cover and simmer for 30 minutes or until lentils and rice are cooked (I gave you a range of stock to add as I always eyeball the liquid amount to come up about a 1/2 inch over the ingredients). Add the roasted sweet potatoes (you don’t have to add all of the sweet potato especially if it was a very large one. Keep some in the fridge to add to your morning eggs or lunch salad!). Add more stock here if needed. Simmer with the lid vented (or take it off completely) to let water evaporate for the perfect taco “meat” consistency. Taste and adjust seasonings to your spice and heat preference. Garnish generously with fresh cilantro and sliced green scallions.

Kelsey and I would LOVE to see how these special Compass recipes make it onto your family table -  Please share your #compasskichaditaco love with us over social media and feel free to also tag it with #compasshikingandyogaretreats! 


Our next retreat will take us to Napa, California October 26th - 29th - I.can't.hardly.WAIT!






Hollah chic chef style! I found this gorgeous, American made Artifact Apron in Bozeman on our last epic day. I will definitely try and stop in their shop in Omaha, Nebraska on my next road trip out West, the workmanship is amazeballs. Did you know Chris Hughes' company all started with a simple lunch tote in 2010? So cool... I'm drooling after his Kit Bag for all of my Compass spices! 


Cheers to slowing downrelaxing and letting go when our fast paced Life gets too heavy to carry. 

Light as a feather... stiff as a board... It's a wonderful feeling to be lifted UP.

To the Mullies we go....
xoxoL