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





Thursday, April 19, 2018

Chef's Tasting Table Day 14 // Passion Fruit






What an incredible finish to the 2017-2018 school year! To the most fabulous school nurse & fellow wellness committee member, Sue Kruckman, I am so happy and honored to be your partner in crime in running these fabulous Chef's Tasting Table events!!

Dare I say it was one of my most favorite school lunch room tastings yet? I think this video tells it all! And thank you so much to the Jewel Produce Manager Jeff for helping me source these passion fruit beauties! Learn more about this fantastic fruit here.


Enormous thank you's to the District 76 administration and staff for supporting such fun food education for the students!

I cannot WAIT to be back in the lunchroom next year with all of YOU! Our 3rd year running!

To the Mullies we go...
xoxoL

Sunday, March 18, 2018

Set the Table 2018 | Week 10



I am going to set the table with this Cucumber Pesto all Spring and Summer long!

Click back to Friday's Carrot Top Pesto recipe and simply add as much diced cucumber as you'd like. 

So ridiculously easy.

You'll have yourself one heck of a dip, side dish or topping for just about anything (salads, meat, fish, vegetables, chips... YUM). 

Here's what I did today (for a late lunch) after a fire ballin day of pitching lessons:


I diced up a few leftover grilled shrimp and mixed in a heaping tablespoon of Cucumber Pesto + a heaping tablespoon of plain greek yogurt +  squeeze of lemon juice.


I'm not even sure what to call this...



It's my kind of open faced, shrimp and cucumber pesto, egg-asmic food heaven! 

I savored every bite, without distraction, nice and sloooooooooooooow.

Just like the perfect change up.

********************************************************************************
  • 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

Clearly, the kids and Chris are still leery of the green stuff :-|

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).

Friday, March 16, 2018

Chef’s Tasting Table Day 14 // St. Patrick's Day Carrot Top Pesto


Need a fun green food idea for St. Patty's day tomorrow (or really any day)? I've got just the pesto recipe for YOU. I love that you can swap in cilantro or mint or even arugula to make it the perfect accompaniment for any dish. The majority of students had never tried pesto before and it was really exciting to talk to the students about this new taste! As for the kids who had tried pesto before, they couldn't believe it had carrot tops inside! I definitely had more staff than ever before come say hello for a taste, "What's that incredible smell in the cafeteria today?"

It was also perfect timing to wear my new Big Green hat and introduce the students and staff to a food ed organization that is making a BIG impact in helping school districts across the country grow school gardens. The kids were really surprised and inspired to hear about the brotherly connection between Kimbal and Elon Musk. WUT?! Tesla and real food vrooms together!? 

Talk about green energy... Let's mix up some pesto!!!!







St Patrick’s Day Carrot Top Pesto
(all ingredients found at my local Jewel Osco)
Paired with a brown rice cracker, cucumber and carrot

1 small bunch organic carrot tops removed from carrots (approx 1 packed cup + bottom of stems removed)
2 boxes of Gotham Green Basil (approx 2 packed cups tough stems removed. Also, you can sub in mint, cilantro or arugula!)
1 small bunch fresh parsley (approx 1 packed cup + bottom of stems removed)
1/4 c raw or salted sunflower seeds (just watch the added sea salt as you won’t need as much if you use salted seeds)
1-2 garlic cloves (just depends on how garlicky you want it!)
1/2 large lemon (zest + juice to taste. If lemon is small, use the entire thang)
2/3 c extra virgin olive oil
sea salt and freshly ground black pepper to taste (if using raw sunflower seeds, start with a few pinches to taste)
1/2-2/3 cup good quality extra virgin olive oil

Pulse together all ingredients (except for the olive oil) until rough chopped. Stream in about 1/2 of the olive oil amount into food processor (while running). Turn off and scrape sides. Stream in the rest or until desired consistency is reached. See above pictures for the play by play.


See you next month for our last Chef's Tasting table for the school year!! 

To the Mullies we go...
xoxoL

ps That there cutie pah-tootie carrot bag is hand stamped! Found here.

pps YES that's a tasty pesto pepper flake between my big teeth. 

Sunday, March 4, 2018

Set the Table 2018 | Week 8



Mung Beans.
Such a weird name.

I had never heard of them before diving into my studies in Dynamic Eating Psychology + Ayurvedic Nutrition. I bought them in bulk early this week and thought I'd experiment with them to kick off my 5th module of education at the Institute for the Psychology of Eating. I am so excited to begin cooking with them and to learn more about how Mung Beans can make you feel great.

I serendipitously found Sarah Britton's blog about Kichadi, a super comforting, warm "one pot wonder" that our digestive system simply adores. Renewal in a bowl.


This "Realistic Reset" is just what I am looking for to kick off March (when it really still feels like Winter) for my best.Spring.YET.



********************************************************************************
  • 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!  




I wonder if Mr Chris would do a kichadi reset with me (maybe if it's just for a day)?

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).

Sunday, February 25, 2018

Set the Table 2018 | Week 7



I used to hate peas. Something about the texture gave me the willie-gag's as a kid. 

I try to remember this when my kids have an issue with texture... Thank heavens I turned the corner (when I was pregnant) and can eat peas now. I just can't get enough of these cute little green balls.

Here is a beautiful way to usher in one of my favorite Spring vegetables. How did the recipe come together? I opened the fridge for a quick bite; An avocado sat next to a small glass container of leftover Italian peas from dinner the night before. So, I decided to combine them for some major hOMe plate snack happiness.

Guacamole and Peas Please

1 avocado
1/2 cup of Italian Peas (see recipe below)
pinch of sea salt
freshly ground black pepper

Scoop out the avocado flesh into a bowl. Add the peas. Using a fork, mash together the peas and avocado. Season to taste with salt and pepper. Pair it with these Off the Beaten Path Rice, Peas and Black Bean Veggie Chips or pile it on your favorite toast for a fabulous snack or breakfast.

Italian Peas
(Follow the same recipe for Italian green beans!)

3 cups frozen peas
2 Tbsp grass fed, organic butter
1 Tbsp extra virgin olive oil
1 tsp Italian Seasoning
pinch of sea salt
freshly ground pepper
zest of half lemon + juice

In a small saucepan over low heat, combine the butter, oil, Italian seasoning, salt, pepper, lemon zest and juice. Once butter is melted remove from heat. Here is the best way to cook peas (I whole heartedly agree). Pour the melted butter into your serving bowl of cooked peas, mix gently to coat, and enjoy.


********************************************************************************
  • 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!  


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, February 19, 2018

    Set the Table 2018 | Week 6


    Love Yourself First = A Valentine's Day week recap!


    The following meals were created over three nights. The first night began with a side dish batch of lentils and rice.

    Here is how the "planned-overs" went down. 

    ...So much better than "left-overs" don't you think?"

    Thanks for the awesome rewording Mark! (Must give props to my super cool friend from Slow Food Canada.)

    Lentils and Brown Rice

    2 Tbsp extra virgin olive oil or ghee
    2 large yellow onion
    1 cup red lentils
    1 cup brown rice
    3 1/2 cups water/vegetable stock/chicken stock
    (if using water add 1 tsp sea salt)
    1 tsp dried thyme
    1/2 black pepper

    In a medium saucepan or dutch oven, saute the onion in the oil low and slow, stirring occasionally until beginning to brown and caramelize. Remove half of the onions and set aside on a plate. Pour in the water/stock and to the saucepan with 1/2 of the onions. Bring to a boil. Add the lentils, reduce heat and cover, simmering for 15 minutes. 
    1. In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes. Then add the rice, salt (if only using water), pepper and thyme. Cover and simmer 15 minutes or until rice is tender. Remove from heat and stir in the caramelized onions. Place a paper towel over the pot, Cover and let stand for 5-10 minutes.
    Lentil n Rice Meat Balls

    Cold leftover lentils and rice (at least 1.5 cups)
    1 lb grass fed, organic ground beef
    1 tsp salt
    1 tsp black pepper
    1 pasture raised, organic egg
    a handful of parmesan shavings

    Preheat oven to 400 degrees. Add all ingredients to a large mixing bowl. With clean hands, mix up the ingredients until well incorporated (all squishy-wishy in the fingers). *If you make the lentils and rice the same day, do NOT mix the cold meat with the warm rice, this will begin cooking the meat and encourage bacteria to form. To cool the rice down quickly, spread on a baking sheet and put in the freezer until cool). 

    Form mixture into balls as large or as small as you'd like. Place meatballs in a cast iron pan and cook for 40 minutes. They should be browned and cooked through. We made meatball sandwiches!


    Tomato and Meatball Goulash (Memories from my Grandma Dorothy's family table)

    2 small carrots diced
    1 onion diced 
    2 celery ribs diced
    2 garlic cloves minced
    2 Tbsp extra virgin olive oil or grass fed butter or ghee
    1 tsp Italian seasoning
    1 tsp sea salt
    1/2 tsp black pepper
    1 14-17 oz can of diced tomatoes 
    2x's the amount of diced tomatoes inVegetable, Beef or Chicken Stock (Use the tomato can/box and fill it twice with water and a heaping Tbsp of Organic Better than Boullion Stock.)
    1/2-3/4 cup dry small shaped pasta (think macaroni, orzo, ditalini or bow tie shaped pasta - Try it gluten free!)
    Parmesan cheese shavings or any type you have on hand!

    In a large saucepan or dutch oven over medium/low heat, add the oil and saute the carrots, onion, celery, and garlic (soffritto). Season with salt, pepper and Italian seasoning and cook, stirring occasionally until soft and beginning to brown. Add the stock and and can of tomatoes. Cover and bring to a boil. Add the pasta and cook to package instructions (Pasta should be soft in 10 minutes or so). Ladle soup into bowls and garnish with your cheese of choice! Add more water if needed.




    ********************************************************************************
    • 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!  

    And yes that heart necklace made it through a burnin hot Valentine's Day Pure Barre workout!

    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).