I'm Going Back to School!

6 years ago I changed our family's food and started this blog to help me through it.

It was the scariest, best decision I have ever made. And I'm still in the trenches trying to figure it all out for me, for my family and for all of you who are looking to fuel a healthy life. It's been as awesome, wild ride.

It's time I backed up this crazy passion with some legit education!! I'm going BACK TO SCHOOL this Fall with The Institute for the Psychology of Eating. My application was accepted! And I'm entering into their scholarship contest TODAY... In by the hair of my chinny chin chin...The deadline is tomorrow!

And here's where I need your help. The contest video's are being judged on creativity and "likes." I almost didn't enter when I saw the word "likes"... I reread the contest information and thought to myself, "Crap, I have to put this OUT THERE!?!? But I have this massive cold and I sound like I'm underwater and my head is gonna explode... And what if no one likes it? Maybe I should just sit this one out... Safer that way...").

And then I swiftly dug in from some gumption - "There's NO sitting on the sidelines when there is a scholarship to be WON! I've got to go for it! More Guts More Glory!"

So here it is, my quick 2 minute trailer on "Why I want to Win a Scholarship to the Eating Psychology Coach Certification."

I would be honored to have your "like" on YouTube!

To the Mullies we go...
xoxoL

Set the Table 2017 | Week 34

THIS is ABSOLUTELY, one of the most genius, delicious recipes I have ever tried. Mac and Tommy say, "Make it again Mom!"

I sure will boys.

Out do yourself with Sarah Britton's Secret Ingredient Frozen Hot Chocolate.
(I added a splash of vanilla and a sprinkle of cinnamon to mine).

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• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles. 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning inspiration: 1. Jamie's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table 

Week 34's Game Plan:

• Taco Tuesday

• Salmon Ceviche & Tropical Fruit Salad (Jamie Ult App recipe)

• Smashed Potatoes with Shredded Brussel Sprouts (The Pollan Family Table)

• Creamy Avocado Pasta with Toasted Pine Nuts (The Pollan Family Table)

Wrap it UP with last week's action:

After this mid week meal, my head/chest cold got the best of me. "Mom's Down!" For the first time, I spent an entire day in bed. 

Grateful for the many cups of tea, my doting family and these gorgeous new owl candles found here. 

I can't wait to light them up again this week.

It all starts at home plate.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Robyn O'Brien: Why Our Food Is Making Us Sick.
2. Come to the table - Join Slow Food USA!
3. Stay on TOP of the Global Food Revolution Newsfeed.
4. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
5. How to Cook With Oils.
6. Buy Antibiotic Free and Know the Source of Your Family's Meat.
7. 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. 
8. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
9. Why, When and How to Eat Wheat.
10. Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).

Set the Table 2017 | Week 33

I love two for one deals = A home plate steal!

Whole Jerk Chicken in a Slow Cooker

1 organic whole chicken (innards removed)

6 cups Jamaican Jerk Sauce (or your favorite flavorful Tomato Sauce!)

handful of fresh thyme (stems and leaves intact)

Place chicken in the crock pot. Pour the sauce over the top. Arrange the thyme leaves over the top. Lid and cook on high for 6 hours. 

Baked Noodles with Leftover Jerk and Broccoli

1 package gluten free macaroni noodles (I used this brand) cooked to el dente & drained

1 block Irish grass fed cheddar cheese shredded (reserve a handful or two for the top)

1 cup leftover roasted broccoli

1 cup leftover pulled jerk chicken

2 Tbsp grass fed butter

drizzle of extra virgin olive oil

pinch of sea salt

freshly ground black pepper

Preheat oven to 350 degrees. Dump the cooked and drained noodles into a large 9x13 in casserole. Throw in the butter and olive oil, mix until noodles are coated. Toss in the chicken, broccoli and most of the cheese and mix. Sprinkle the top with a handful or two of reserved cheese. Bake for 12 minutes or until top is starting to brown ever so slightly.

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• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles (some new, some repeated). 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning organization (the grocery list app features are rad): 1. Jamie's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. KimberlySnyder.com

Week 33's Game Plan:

• Cinnamon Crunch Cereal

• Chickpea Pasta with Basil-Pea Pesto

• Secret Ingredient Frozen Hot Chocolate (You'll never guess what it is...)

• Buttermilk and Red Currant Pancakes

Wrap it UP with last week's action:

Kimberly's Kelp Salad filled me up all week!

I have always shucked my corn and boiled it. I have the best childhood food memories of doing this on the front porch with my sister. I have eaten corn at restaurants, state fairs and at other people's homes prepared differently of course. For whatever reason, I have never strayed from boiling the corn. So when Lucas and Cathleen came over and he told me to cook it this way... It was like winning a million dollars.

The little things in life = Trying cooking corn in its husk for the first time. Here is the Tyler Florence recipe Lucas passed down to me:)

My friend Jenn came over and made her first batch of cashew parmesan cheese. It tasted so good on the omelettes I made for lunch!

My Chimmie came in town again from Indiana for one last Summer weekend on the Diamond this weekend!

And of course I made that fabulous corn on the cob again!

It was so fun watching the kids shuck the corn...

Batter UP!

 It all starts at home plate.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Come to the table - Join Slow Food USA!
2. Stay on TOP of the global Food Revolution newsfeed.
3. How to Cook With Oils.
4. Buy Antibiotic Free and Know the Source of Your Family's Meat.
5. 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. 
6. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
7. Why, When and How to Eat Wheat.
8. 50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.
9. Kimbal Musk Says Food is the New Internet. 
10. Reversing Type 2 Diabetes Starts With Ignoring the Guidelines (Video)

Set the Table 2017 | Week 32

Totally inspired by Kimberly Snyder's Mixed Veggie and Kelp Noodle Salad this week! Her recipes ROCK. My girlfriend Laura aka "chimmie" turned me on to her goodness years ago and I'm circling back to recharge home plate.

This week, I am going to follow her basic recipe & add zucchini noodles and some other vege from my garden (above) +  Radical Root Farm!

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

• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles (some new, some repeated). 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning organization (the grocery list app features are rad): 1. Jamie's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. KimberlySnyder.com

Week 32's Game Plan:

• Mixed Veggie and Kelp noodle salad

• Taco Tuesday

• Soffritto Lasagna (Might make the cashew basil cheese from this recipe)

• Cookout with Jamie's Insanity Burgers (watch this mullies throwback video to when Tommy and I made them the first time around!)

Wrap it UP with last week's action:

Tommy and my Jamaican Jerk Sauce mise en place! Mise en place = (MEEZ ahn plahs) which is a French term for having "all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly."

Now if I could just do this every time we cook...

Tommy was such a huge helper. We worked on his knife safety skills:)

And my pan still has some burned jerk residue = A little love left in my pot!

One pot with more scotch bonnet peppers than the other for some who like it HOT.

Mac LOVED the rice. I'll be making that side again for sure!

Thanks for making the slaw Jenn!

Afterwards, we watched a double header of Games of Thrones with full, happy bellies.

It was a perfect pairing.

Jerk leftovers made into last week's taco night!

Lego Man's fav snack = Green apples + peanut butter.

I can't believe school starts back this week; I'm not sure if I want to cry or jump for joy.

Either way, Summer, please give us another month or two on the Diamond!

It all starts at hOMe plate.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Come to the table - Join Slow Food USA!
2. Stay on TOP of the global Food Revolution newsfeed.
3. How to Cook With Oils.
4. Buy Antibiotic Free and Know the Source of Your Family's Meat.
5. 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. 
6. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
7. Why, When and How to Eat Wheat.
8. 50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.
9. Kimbal Musk Says Food is the New Internet. 
10. Reversing Type 2 Diabetes Starts With Ignoring the Guidelines (Video)

Set the Table 2017 | Week 31

A Jamaica to Chicago Jerk Sauce

Many Thanks to you Chef Kennard for helping me make this first draft recipe local & authentic! I did a little recipe research as I was on my way to the airport yesterday (Basic ingredients passed down by Chef Kennard and I'm taking liberties with additional ingredients, amounts and cooking order - I am guessing on some things as he couldn't give give away all of his Jamaican secrets, per order of "The Colonel" - His boss I'm guessing?!). *Recipe updated from original post after I made it later that night - Picture story to come next Sunday Fun Day!

2-3 Onions diced

1 Bunch scallions diced

3-4 Tbsp Fresh thyme leaves

10 Celery ribs diced

6 Carrots diced 

6-7 Garlic cloves minced 

6 Tbsp Fresh grated ginger 

3 Tbsp's of ghee or grass fed butter 
A nice pinch of sea salt and freshly ground black pepper

Place this Jamaican soffritto in a large pot and cook for 15 minutes over medium heat until it all begins to soften up.

Then add: 
2 Fresh pineapples cored and pureed in food processor

1.5 c Coconut sugar 

Turn up the heat and burn & caramelize!!! This took at least 30 minutes to reduce and brown.

Then add:

3/4 c Tomato paste 

1.5 c Apple cider vinegar

5 cups of water 

3-4 Tbsp Molasses

3 Tbsp Ground Allspice

2 tsp sea salt

Freshly ground pepper
Freshly ground nutmeg
Stir and bring to a boil. Lid and simmer for at least 30 minutes. Puree with an emersion blender or transfer to a high speed blender. I decided not to strain as I wanted this batch to have some chunk to it. Chef Kennard says, "If too bright add Browning sauce!! (Never, ever liquid smoke)"

Lastly, add some HEAT to your liking. I divided my batch to make one pot with heat and one without for the kids.

1-4+ Tbsp red pepper flakes, habanero peppers, or scotch bonnet peppers (dry, fresh or in sauce form).
I only used about 1.5 Tbsp of the Jamaican scotch bonnet sauce. Holy wows is it HOT and wonderful!

Lid and simmer a bit longer to let the flavors blend. Smother over grilled/pulled chicken, pork, fish, shrimp, slaw, and rice & beans! Thank you for the amazing food inspiration Jamaica - YEA MON!

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

• Each #SettheTable2017 post begins with a featured recipe(s) + upcoming week's game plan followed by a picture diary of last week's chaos. I sign off every post with a handy reference list of my favorite foodie articles (some new, some repeated). 
• #CatchmyGrit on my Instagram throughout the week to capture the fun, the food and the family table reactions (good and bad). C'est la vie, I selfy-ishly light it UP in pics and videos to keep truckin! 
• New to this series? Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer.
• My go to's for meal planning organization (the grocery list app features are rad): 1. Jamie's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook.

Week 31's Game Plan:

Jamaican Jerk Cookout (which will parlay into more dinners + dishes throughout the week!)

I'm easing back into real life low and slow... More meal planning next week!



Wrap it UP with last week's action:

Our last family table on the Diamond before our Jamaican adventure! We're gonna miss you kids!

The Royal Palladian in Jamaica.

I do love to cook + sew!

SO happy we could Facetime the celebration home!

Our last breakfast in paradise yesterday was so lovely.

Grateful for Jamaica, for a growing family tree and for most especially...

some upcoming cooking adventures with jerk sauce.

It all starts at hOMe plate.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Come to the table - Join Slow Food USA!
2. Stay on TOP of the global Food Revolution newsfeed.
3. How to Cook With Oils.
4. Buy Antibiotic Free and Know the Source of Your Family's Meat.
5. 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. 
6. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
7. Why, When and How to Eat Wheat.
8. 50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.
9. Kimbal Musk Says Food is the New Internet. 
10. Reversing Type 2 Diabetes Starts With Ignoring the Guidelines (Video)