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).

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).

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).

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).

Set the Table 2018 | Week 3

Need some motivation to eat more vege?

This pleasure dressing will have you asking for more. I promise.

Last night, I asked Tommy what kind of salad dressing he would like to make from scratch as we watched Chopped on TV. He said, "Ranch and that carrot ginger stuff I like."

So this is what we came up with together.

And he made himself an entire bowl of salad so he could have more dressing. 

Which is a lovely, real food miracle.

Tommy's Carrot Ginger Dressing

4 small carrots diced

1 in knob of fresh ginger (peeled)

1/2 garlic clove

1 lime's juice

1/4 c avocado oil

1/4 c rice vinegar

1 tsp toasted sesame oil

1/2 c plain coconut, almond OR organic soy Or grass fed, organic regular yogurt

pinch of sea salt (at least 1/4 tsp)

Need it sweeter? Optional: 1/2 orange juiced or a few tsp's of raw honey or powdered stevia to taste.

Place all ingredients in a nutribullet, food processor or blender. Blend until smooth and enjoy with your favorite vege. Try it on a taco! 

Warning: Unexpected, enthusiastic salad eating and second helpings of vegetables may occur. 

Wholy cow good.

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

• Each #SettheTable2018 post features a delicious family table recipe to inspire your meal planning for the week. This year, I am kicking it off with Whole30 friendly recipes that will either be one of my own creations or a handy link to someone else's that has inspired me. 
• #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!  

Set, sit, stay and sip longer together.

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).

Set the Table 2018 | Week 1

Chicken and Sweet Potato Tray Bake with a Dijon Mustard Glaze 

1-2 Organic Sweet Potatoes sliced thin
1 lb Organic Chicken thighs
1/2 red onion sliced thin into half moons
Dukkah seasoning (Learn more about this cool, versatile spice blend here. Found at Trader Joe's!)
1.5 tsp dried rosemary (or 1 tsp freshly minced rosemary)
extra virgin olive oil

Preheat oven to 350 degrees. In a 9x13 glass roasting pan, drizzle a few tablespoons of extra virgin olive oil to cover the bottom of the pan. Layer and alternate the sweet potato round and red onions and cover the bottom of the pan. Drizzle with olive oil and sprinkle with salt, pepper and dried rosemary. Cover with aluminum foil and bake for 30 min. Remove from oven and liberally season the chicken with dukkah seasoning, salt, pepper and a drizzle of olive oil on a plate. Remove the tin foil and place a wire cooling rack on top of the hot glass pan. Place the seasoned chicken thighs on top of the rack. Place everything stacked, back into the oven and bake for another 30-35 minutes or until the chicken is cooked through.

Christina's Dijon Mustard Glaze
1 Tbsp Ghee or Extra virgin olive oil
2 Tbsp Dijon mustard
1 Tbsp Whole grain mustard (or increase dijon to 3 Tbsp)
3 Tbsp White wine vinegar (or white wine if not following the Whole 30).
Sea salt to taste
1 Tbsp Freshly minced tarragon or parsley (decrease to 1-2 tsp if using dried herbs)

With about 15 min left in cooking time for the chicken, heat a small saucepan over medium low heat. Melt the butter. Add the mustard and white wine and whisk to combine. Season to taste with salt and pepper. Mix in the fresh herbs until well combined.

Take out the chicken and unstack the rack from the pan. Place the cooked chicken thighs directly on top of the potatoes and drizzle the glaze evenly over the top of the chickens. Or, each person can glaze up their own home plate.

IF you have any leftovers, make this salad for lunch or dinner the next day. Or pair it up with eggs done your way for breakfast.

A Super Sweet Potato n Chicken Salad
Organic mixed greens
Leftover roasted chicken (cubed or shredded) & sweet potatoes (However much you want)
1/2 Avocado (flesh diced or sliced)
Halved grape tomatoes
Fresh basil
sea salt and pepper
1/2 Lemon's juice
extra virgin olive oil

Layer greens on a plate. Squeeze the lemon over the top with a drizzle of olive oil, salt and pepper. Next layer the potatoes, chicken, avocado, tomatoes and basil.

Mmmmmmm....  Wholy cow this eatin's good.

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

• Each #SettheTable2018 post features a delicious family table recipe to inspire your meal planning for the week. This year, I am kicking it off with Whole30 friendly recipes that will either be one of my own creations or a handy link to someone else's that has inspired me. 
• #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).

Set the Table 2017 | Week 52

Cheers to taking the lid off and savoring into 2018.

Sitting and slowing down at the family table is always good idea.
Not one that I invented.
But a ritual I decided to nurture & create more often.
Lighting candles.
Unfolding napkins.
Savoring, feeling the food in my mouth.
Closing my eyes when I chew.
Loving and laughing with those I sit with.
Lingering longer.
Yes. Let's do more of that.

Say farewell to 2017 with a list of my year's favorite set the table recipes.

Red, White and Blue Cheese Christmas Eve Eggs
Grandma Millie's Kolaczki
Crockpot Cherry Chipotle Chicken
Creamy Garlic and Thyme Mushrooms by Deliciously Ella
Turkey and Mushroom Risotto
A Grateful Butternut and Brussels Salad
Spiced Mango and Orange Chutney
Simple Potato Soup
Tempeh Tacos with Raw Cashew Cheese by Sarah Britton
Fruit and Vege Salsa
Apple and Soffritto Puffs
"Vancity" Avocado Toast
5 Ingredient Breakfast Cookies
Summer Mac n Cheese - Herbed Orzo with Feta and Figs By Eddie McNamara
A Plum Pear and Pistachio Tart
Creamy and Pineapple Coconut Smoothie by Kimberly Snyder
Sizzling Seared Scallops by Jamie Oliver
Secret Ingredient Frozen Hot Chocolate by Sarah Britton
Mixed Noodle and Kelp Noodle Salad by Kimberly Snyder
A Jamaica to Chicago Jerk Sauce
Mom's Refrigerator Pickles
French Toast Waffles
I Lime You Very Much Frittata
A Taco Turkey Burger
A Party Time Tuna Salad
Sriracha Egg n Vege Salad
Porked Out Waffles
Rainbow Lasagna
An Easy Pasta n Crab Salad
Chimichurri
Chef Alek's Simple Asparagus Salad
Lemon and Herbes de Provence Summer Grilling Seasoning
Veggie Snack Platter by Thrive
Make Your Own Pesto
Tommy's Sweet Potato Gnocci
Avocado, Egg and Strawberries on French Toast
Taco-Pi
A Real Shamrock Shake
A Sunny Side UP Super Food Salad
Vegan Cheese Sauce 
No Bake Chocolate Chip Fastballs
Blueberry Protein Bars 
Salmon Fish Fingers by Jamie Oliver
Get Stuck in Nachos by Jamie Oliver
White Bean and Tomato Soup by Jamie Oliver

Begin again. 

Set the Table 2018 starts on January 14th with Pure Barre Kildeer.
It all starts at hOMe plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2017 Topics:

1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on TOP of the Global Food Revolution Newsfeed.
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. Buy Antibiotic Free and Know the Source of Your Family's Meat.
8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your gut, 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).

Set the Table 2017 | Week 51

Red, White and Blue Cheese Christmas Eve Eggs

Homemade Blue Cheese dressing (inspired by my friend Doniella!):
1 cup organic full fat greek yogurt
1 cup mixed gorgonzola & blue cheese chunks
1 Tbsp raw honey
2 Tbsp white balsamic vinegar
Sea salt and pepper to taste

Two pasture raised, organic eggs
1 Tbsp heavy cream
1 Tbsp water
Sea salt and pepper
splash of extra virgin olive oil or small pat of grass fed, organic butter

Halved cherry tomatoes
Sliced cucumbers
Sliced scallions
Chopped cilantro
Sea salt & pepper

Mix up blue cheese sauce ingredients in a bowl. (You'll have leftovers to save for your next creation!) Whip up eggs, cream, water and salt and pepper in a bowl. Pour into a heated/oiled pan to make scrambled eggs. Meanwhile, chop up your organic vege.  Scatter cherry tomatoes on a plate. Pour the freshly scrambled eggs on top. Layer on cucumbers, scallions, cilantro and top with a generous dollop of blue cheese dressing.

Use your blue cheese sauce for another dish like this one from last night: Roasted sweet potato rounds, buffalo pulled chicken, blue cheese dressing, cucumbers, scallions and cilantro.

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

• 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 7. Deliciously Ella

Week 51's Game Plan:

I'm officially on meal planning vacation! One more recipe posts to go for 2017 and I'll be back at it with Pure Barre Kildeer in 2018 with some fresh "change ups":) WHOOP WHOOOP!

Wrap it UP with last week's family table action:

The kids were like, "Mom, this salad is out of control."
And they still ate it.
hee heeeeeeeee green meanies.

Perfect Selfie ornament love!

I wanna wish you and your beautiful family tables a Merry Christmas from the bottom of my heart! 

It all starts at hOMe plate.

To the Mullies we go... 

xoxoL

ps

My Top 11 #SettheTable2017 Topics:

1. Study: Eating Food with Fewer Pesticides Boosts Women's Chances to Conceive.
2. Will the Gut-Brain Connection Revolutionize Wellness?
3. Come to the table - Join Slow Food USA!
4. Stay on TOP of the Global Food Revolution Newsfeed.
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. Buy Antibiotic Free and Know the Source of Your Family's Meat.
8. The EWG "Clean Fifteen + Dirty Dozen produce guidelines helps you save money + reduce the pesticides and herbicides = Antibiotics harmful to our gut microbiome + mycobiome.
9. Avoid artificial colors and preservatives to keep your gut, 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).