Using this awesome Prairie Wind Family Farm produce in this week - Especially for Taco Tuesday. I'll be trying out Sarah's sweet new recipe.
Check it out: Tempeh Tacos with Raw Cashew Cheese
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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 + 5 Ingredients - Quick & Easy Food 2. Sarah Britton's My New Roots Blog + Recipe App) 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table 6. Toss your Own Salad
Week 43's Game Plan:
One sweet meal goal this week!
Wrap it UP with last week's family table action:
The Hoisin Bok Choy Noodles made into two leftover meals... First it went into "chicken noodle soup." I made stock with frozen rotisserie chicken bones & vegetable scraps (I had saved them in a gallon freezer bags instead of throwing them out).
Lunch plate love! I had chopped up kale I needed to use, so I blanched that in salted water + juice from one lemon. Added the leftover noodles, two eggs (whisked up) and some freshly ground pepper. OMG did it turn out well. The eggs and lemon juice cooked into this salty, almost ricotta like texture.
Taco Tuesday!
I had to do something with the leftover stock, and fresh CSA potatoes, so I made silky, creamy potato soup!! My Mom liked it and she HATES potatoes (except for french fries of course!).
Stay tuned for week 44... gonna post this recipe next Sunday FunDay!
One sweet meal goal this week!
Wrap it UP with last week's family table action:
The Hoisin Bok Choy Noodles made into two leftover meals... First it went into "chicken noodle soup." I made stock with frozen rotisserie chicken bones & vegetable scraps (I had saved them in a gallon freezer bags instead of throwing them out).
Lunch plate love! I had chopped up kale I needed to use, so I blanched that in salted water + juice from one lemon. Added the leftover noodles, two eggs (whisked up) and some freshly ground pepper. OMG did it turn out well. The eggs and lemon juice cooked into this salty, almost ricotta like texture.
I had leftover roasted butternut squash from last week, so I took half and added it to a simple hummus recipe and put the other half into muffins. Pumpkin and butternut squash are pretty similar in my book!
Taco Tuesday!
I had to do something with the leftover stock, and fresh CSA potatoes, so I made silky, creamy potato soup!! My Mom liked it and she HATES potatoes (except for french fries of course!).
Stay tuned for week 44... gonna post this recipe next Sunday FunDay!
It all starts at home plate.
ps
To the Mullies we go...
xoxoL
ps
My Top 10 #SettheTable2017 Topics:
- Will the Gut-Brain Connection Revolutionize Wellness?
- Come to the table - Join Slow Food USA!
- Stay on TOP of the Global Food Revolution Newsfeed.
- Robyn O'Brien: Why Our Food Is Making Us Sick.
- Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet.
- 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.
- Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
- Why, When and How to Eat Wheat.
- Why do Some People do well as Vegans and Vegetarians (Clues from the Magical World of Genetics).
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