Chef's Tasting Table Day 13 // Cherries + Cacao

With the Winter Olympics opening ceremony tonight and Valentine's Day around the corner, our Chef's Tasting Table landed with perfect timing yesterday!

I love how it all came together: Sue - my school nurse sidekick - inspired me a few weeks ago when she forwarded me a yogurt and cherry smoothie drink recipe. Then, I remembered how Northwestern Performance Nutrition posted about using tart cherry concentrate with their athletes and also how the Olympic athletes are using tart cherry (and beetroot) concentrate and their performance training (article). Here is a recent instagram post where a Mackenzie Wilson, an NU cross country student athlete topped yogurt and bananas with a drizzle of the tart cherry concentrate - YUM! 

Want to learn more? Here is another great article about cherries and the science behind why tart cherry concentrate has risen to "super endurance food" status (article). We also talked about cherries natural melatonin levels and I was pleasantly surprised how a few students knew about melatonin and how it helps you to sleep! 

In honor of Valentine's Day, I added a little raw cacao powder to the drink and garnished with some cacao nibs. Many students remembered the chocolate avocado pudding I made last year with the cacao powder and I knew I had to bring it back in a different taste context. I wanted them to experience the true bitter and pure dark chocolate taste along with the tart/sour and sweet taste of the cherries. 

A Tart Cherry + Cacao Booster Drink

2 cups milk of choice (I used organic rice milk) or water

1 cup frozen black cherries

1/2 tsp pure vanilla extract

1 Tbsp Tart Cherry Concentrate

1-2 dried pitted dates

1-2 Tbsp raw cacao powder (optional)

1 tsp white chia powder (optional - I did not use this in the school tasting but put it in my drink yesterday!)

Blend all ingredients in a high speed blender. Garnish: Fresh Cherries + raw cacao nibs. 

SO GOOD!!!

I'll see you back in the lunchroom in March for a super fun, GREEN taste:)

To the Mullies we go...

xoxoL

ps
All ingredients were found at Jewel. Thank you Dan for your help sourcing the large amount of cherries!

Set the Table 2017 | Week 36

Make me this week:
Creamy Pineapple and Coconut Smoothie Recipe Image + link from kimberlysnyder.com.

This little ditty is going into my blender tonight for my extended Florida family table!! We are hosting friends who came up to the Diamond to ride out Hurricane Irma and I cannot wait for us all to sit down together at the table:)

Enjoy this new article that just popped up on my Twitter feed:

Will the Gut-Brain Connection Revolutionize Wellness?

Yes.

Yes, it will!

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

• 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's My New Roots Recipe App 3. Rachael Ray's Week in a Day Cookbook 4. Kimberly Snyder 5. The Pollan Family Table 

Week 36's Game Plan:
I've been averaging 1 out of 3 planned meals at the plate lately. Hey, I'll take a 300 batting average any week... Cheers to upping my average...

• Taco Tuesday

• Make your own pasta bowl night (toppings galore!) - I'm making this one up...

• One-Pan Fabulous Fish (with salmon)

Wrap it UP with last week's action:

I am so excited to use this garlic scape powder! Found at the Libertyville Farmer's Market at the Garlic Underground Farm booth!

I really love this Sizzling Seared Scallops Recipe from Jamie's new cookbook. I changed up the cooking method and finished the dish slightly different from what he did and I'm really happy with how it turned out. For example, I cooked the frozen potatoes in the reserved hot potato water... it worked like a charm!!!

The scallops needed more searage... but boy did they still turn out yummy! I cooked the bacon on this pan in the oven first (400 degrees for 20 minutes), then smashed and tossed the boiled potatoes into the bacon drippings and seasoned everything with salt, pepper and garlic/truffle salt. A little Irish cheddar on the spuds too. So easy.

Comfort food hits the spot.

Mac and Chris were at Lacrosse practice when Tommy, Abbie and I sat down together. Abs & Tom struggled. Abs finished the peas and bacon and had one bite of the scallops and potatoes (those two tastes are just not her thang yet). Tommy ended up eating most of his plate. I had to run to pitching lessons so I missed the two chow hounds who came home later and LOVED the dinner. They want me to make it again (with more peas and bacon please) ASAP.

*Dearest Sue, I have to give you a big shoutout for the suggestion you gave me when my eaters are less.than.enthusiastic.eaters at the table:

"It's just not your night."

"And I'll make something special for your night soon."

It really really works. Thanks babe.

We went off to Indy again this past weekend! Totally in LOVE with Chimmie's chalkboard wall in her dining room... This was my first bowl of Chili and I cannot WAIT until Fall weather and more crock pots of goodness:)

Don't blink.

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).

mango pops

make me: dairy free mango pops

2 organic mangos + 1 can whole coconut milk + the 5 strawberries left in the fridge + 1/2 c of frozen raspberries forgotten in the freezer + a few swirls of coconut nectar (maple syrup or honey will do too!)

blend it until smooth and creamy.

fill your fun pop molds and freeze.

happy breakfast bonus this morning!  the kids give them super high and wide thumbs UP.  

Xoxo

ps

blue and green pops = ikea

rocket pops = pier one

posicle bags = thank you christina!!!