the mullies: March 2018

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.

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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

My Top 11 #SettheTable2018 Topics:

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

My Top 11 #SettheTable2018 Topics: