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.

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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!  

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 2017 | Week 43

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!

• Taco Tuesday with Tempeh Tacos and Cashew Cheese

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.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Will the Gut-Brain Connection Revolutionize Wellness?
2. Come to the table - Join Slow Food USA!
3. Stay on TOP of the Global Food Revolution Newsfeed.
4. Robyn O'Brien: Why Our Food Is Making Us Sick.
5. Kimbal Musk Wants to Reengineer the American Stomach | Why Food is the New Internet. 
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.
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 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).

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

• 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).

Week 25 | #52triespics

Hop on over to read my week 25 #52tries diary post HERE.

Find Sarah Britton's My New Roots cookbook HERE and watch her make homemade almond milk HERE.

I found Jamie's delicious Chicken in Milk recipe to help me figure out how to cook mine in almond milk. I just layered onions and turnips on the bottom of pot.


Leftover Langoustine Chowder

2 c leftover chicken in milk sauce and vege (sans the chicken)
3 c leftover tomato sauce
1 lb frozen langoustine tails
1/2 c vege broth (Optional. Eyeball amount to thin soup)
pinch of nutmeg

Combine leftover sauces and heat through. Add some vege stock if a thinner soup is desired. Not a chunky soup fan? Puree soup with a handheld immersion blender first before adding langoustine.

Happy weekend nutbags!


xoxoL