Set the Table 2018 | Raspberry + Blueberry Coconut Crumble with Wild Orange

Have a Berry Happy 4th of July!! This recipe is Abbie approved which means I just hit a GRAND FREAKIN SLAM in the kitchen today!

Raspberry + Blueberry Coconut Crumble with Wild Orange (gluten free)

Made with Prairie Wind Family Farm CSA Summer fruit share from Mick Klug Farm

2 (1/2 pint containers) organic raspberries

2 (1 pint containers) organic blueberries

1/3 c coconut sugar

1 Tbsp arrowroot powder

1/2 lemon juiced

1/2 tsp sea salt

3 drops wild orange essential oil

GF Streusel Topping

1/2 c gf flour blend (I used Pamela's GF Baking and Pancake Mix)

1/2 c coconut sugar

1/4 c gf rolled oats

1 tsp ground cinnamon

freshly grated nutmeg

1/2 stick (1/4 c) cold organic grass fed butter or cold coconut oil

pinch of sea salt

Optional: While still warm, garnish with dark chocolate mini chips and Leider's local pee pollen (found at the Libertyville Farmer's Market) + Full Fat Organic Vanilla Bean Ice cream.

Preheat oven to 350 degrees. In a large mixing bowl, gently mix up berries, sugar, arrowroot, freshly squeezed lemon juice, sea salt and wild orange essential oil until well combined. Pour into square baking pan or pie plate. Use a rubber spatula to get all juices into the berry mixture. In another mixing bowl, add the dry streusel ingredients. With a pastry cutter or fork (precut the butter into small chunks), cut in the cold butter or coconut oil into the dry mix until you get a uniform, small bread crumb-like consistency. Pour the streusel topping onto the berries and bake for 30 minutes. The fruit should be bubbling up on the sides. Garnish with chocolate chips and bee pollen for a festive presentation and extra flavor pop! Abbie says, "The more vanilla ice cream, the better!"

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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! 

Enjoy my recipe play by play!

Keep practicing in the kitchen - 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 | A Crab Salad Birthday

Last night was my Mom's birthday! And I made something very simple and special - One of her very favorites! Every year gets better with you in it Mom - I love you to the moon and back!!

A Crab and Shrimp Meat Salad 

3 heaping Tbsp plain full fat greek yogurt

3 heaping Tbsp vegenaise (any favorite mayo will do)

1 lemon's juice

1 tsp sea salt

1/2 tsp black pepper

1 Tbsp dried tarragon

1/2 tsp Old Bay Seasoning

2 Tbsp fresh chives from our garden

2 Tbsp fresh parsley from our garden

1-2 tsp worcestershire (It was somewhere in between 1-2 tsp "to taste". lol)

16 oz claw crab meat

6 oz lump crab meat

3/4 lb shrimp meat (aka "little baby shrimps")

Mix up the sauce first. Dump in the crab and shrimp meat. Mix. Season more with salt and pepper if needed. Garnish with your favorite greens. I used watercress, kale sprouts and green lettuce. Make it into a sandwich or salad and celebrate this wonderful life!!!

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

• 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! 

Enjoy my play-by-play!

We still have pickles from our garden last year!

It's time for new candles at the family table:)

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 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).