Set the Table 2018 | Week 5

A Warm Chickpea and Brussel Sprout Slaw

1 14 oz can of chickpeas (drained, rinsed and dried in a towel) or Cauliflower (cause my friend Christina just reminded me that chickpeas aren't Whole 30... Boy I'm excited not to have to do this next week... lol)
1 tsp cumin
1 tsp chili powder
Drizzle of extra virgin olive oil
1/2 tsp sea salt
Freshly ground black pepper

1 8 oz package of brussel sprouts (ends trimmed and discarded)

Equal parts (about 1-2 Tbsp each) of:
Organic (Whole 30 approved) Dijon mustard
Organic (Whole 30 approved) Spicy brown mustard
White vinegar
Extra virgin olive oil
Dried parsley (fresh would have been even better but I didn't have any on hand!)

Preheat oven to 375 degrees. Drain and rinse the chickpeas. Gently dry chickpeas in a tea towel (lay chickpeas on one half of the towel and fold the other half over the tops of the peas to remove moisture. This will help toast them up in the oven.) Place the chickpeas in an even layer on a baking sheet and sprinkle with cumin, chili powder, sea salt pepper and olive oil. Toss to evenly coat. If using Cauliflower, toss in the same mixture. Roast either the cauliflower or the chickpeas for 10 minutes, toss and bake for another 5-10 minutes or until crispy. Remove from pan. Using the slicing mechanism on a food processor, shred up the brussel sprouts. Using the same pan as the chickpeas/cauliflower, evenly spread out the sprouts. Sprinkle with some salt and pepper and toss with a drizzle of olive oil. Roast for 10-15 or until the sliced edges begin to brown a little bit. In a large serving bowl, whisk together the dressing ingredients. Add the roasted chickpeas/cauliflower and brussel sprouts. If needed, season to taste with additional sea salt and freshly ground black pepper.

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• 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!  

My Mom recreated our favorite french onion pot roast, potatoes and carrots (Check out this great French Onion Soup Pot Roast Recipe) from my childhood and brought it over for dinner. It was a perfect pairing with this delicious, zingy salad.

The funny part was she thought we were coming over to her house, and I thought I was hosting... So, we both set the table! In the end, they ended up coming over to my house and Chris did the dishes.

We sure make a good family food team!

We are SO LUCKY to live next door to each other!

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 46

I don't know about you, but I always have more butternut squash than I need after roasting one.

Here's my latest butternut inspiration, and just in time for Thanksgiving! I was inspired by Jamie's Harissa Squash Salad and tweaked it into this loveliness.

I decided not to list the exact amounts of salad ingredients because I didn't measure them myself when I put it all together. SO, I am challenging YOU to make a salad with gumption too.

Trust your instincts and build your plate exactly how YOU want. You can high five me later.

A Grateful Butternut & Brussel Salad 

Roasted butternut squash
Instanbul spice blend (Raid your spice cabinet and sprinkle a little bit of each of these following: chili powder, cumin, garlic powder, onion powder, oregano, coriander, basil, minced bay leaf).
Avocado
Pomegranate seeds
Feta cheese
Fresh lemon juice
Extra virgin olive oil
sea salt
freshly ground pepper
Mixed salad greens
Roasted brussel sprouts (I found them already halved + seasoned at Trader Joe's!)

Preheat your oven to 400 degrees. Halve your butternut squash, scoop out the pulp and cut into half and crescent moon chunks about 1/2-3/4 of an inch thick. (I leave the skin on because it's easier to take them off after roasting). Line a baking sheet or two with parchment paper or a silpat baking mat. Drizzle with extra virgin olive oil, sprinkle generously with salt, pepper and whatever "Instanbul spices" you have on hand. Roast for 40 minutes. Let cool.

On another lined baking sheet, toss the halved and seasoned brussel sprouts with some extra virgin olive oil and spread out evenly. If unseasoned, toss with sea salt, garlic powder and pepper. Roast for 20 minutes - toss and roast for another 5-10 minutes or until leaves and edges begin to char. Let cool or serve over salad hot... just depends on how your timing assembly goes. It's all good!

Spread the salad greens over a large platter or serving plate. Using clean fingers, pinch off chunks of butternut squash from the skins and distribute as many squash "lumps" as you want over the salad. The more the merrier!

Slice in the avocados and generously sprinkle the pomegranate seeds (I probably used a cup or so) over the top. Squeeze fresh lemon juice all over the salad (I used an entire lemon) and sprinkle with extra virgin olive oil (a few tablespoons). Sprinkle with sea salt and pepper. Lastly, evenly distribute the feta cheese and top with the roasted brussel sprouts.

Enjoy setting your table with this colorful show stopper! I am forever grateful to be sharing it with you for Thanksgiving!

Gobble Gobble

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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 46's Game Plan:

• Taco Tuesday
• Pork Tenderloin & Chutney
• THANKGIVING
• Leftovers for dayzzzzzzzzzz

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

Gawd I love making French Toast.

Taco (chicken fajita) Tuesday had the family table all over the place, and eating at different times. I sat down with Tommy boy after his basketball practice and in between my pitching lessons:) 

Super happy with the Pollan Family Table's Linguini with Spinach and Parmesan Breadcrumbs recipe. Everyone adored it and I will happily be making this again! It reheated really well for leftovers.

Happy HAPPY Thanksgiving to YOU and YOURS.

Set the Table.
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).