Chef's Tasting Table 2019 | Chocolate Avocado Pudding with a Quick Blueberry Syrup

Everyone at Jewel thinks I'm nuts.

I think I am.

We are still recovering from this massive avocado processing we did before break. Thank you to the moon and back Steve Juracka (Assoc Superintendent & Wellness Chair), Julie Marchese (school nurse and wellness committee) and my amazing Mom Brenda (retired kindergarten teacher and best sous chef ever) for helping me scoop, process and fill up endless cups in the lunchroom! This food education day could not have been pulled off without YOU ALL! 🤛🏻👊🏻🤜🏻

I forgot to take pictures of the finished tasting cups. Bleh. 

So, to wet your whistles, here are some pictures of the day before in the Mundelein High School Transition Center where the participants did an incredible job "plating" their chocolate pudding and garnishes.

We had mixed reactions 👍🏻👌🏻👎🏻 which always means we are on track for stretching these students’ taste buds and food bravery. I especially love when staff ask me for the recipe!

Chocolate Avocado Pudding + Quick Blueberry Syrup

2 🍌’s

4 🥑’s

1/2 c raw cacao

1/2 maple syrup (add more maple syrup to taste if needed for your eaters) 

1 c milk of choice (I used organic rice milk for allergy awareness)

1 T pure vanilla extract

Pinch of salt

Blend everything until smooth in food processor. Ideally, chill in the refrigerator before enjoying with your favorite toppings.

I gotta tell you the story behind how the blueberry syrup came to be. 

I originally went to Prairie Wind Family Farm to pick up cranberries. With my sunglasses still on, I walked into the barn and looked in the coolers, but couldn’t find them and then decided to look in the freezer. There they were!

Except.

They weren't cranberries. 

They were blueberries.

Whooops! 

Thankfully, Jen let me keep them. And what a perfect switch up it turned out to be! 

Previously frozen fruit is PERFECT to make a quick syrup (heating on the stove will render a thicker, more intensely flavored syrup) and so that’s just what we did together at the D120 Transition Center + West Oak.

Here’s how you can make it too and it’s super fun to make with kids!

Quick Blueberry Syrup

2 c thawed, previously frozen blueberries 

2-3 Tbsp honey

pinch of salt

In a bowl, muddle together (I used a potato masher) the 2 cups of thawed blueberries with some honey and a pinch of salt. Smoosh the berries until all the pulp and juice is released. Pour the blueberry liquid through a fine mesh strainer and into a new bowl. Spoon this gorgeous liquid over anything your heart desires... vanilla ice cream anyone?

To the Mullies we go...

xoxoL

A Taco Tuesday Grape Salsa + Wild Orange Anything Dip

September was a BIG month for spreading food education and gorgeous food love in the schools! 

As a member of the Diamond Lake District 76 Wellness Committee, we wanted to do something special for the teachers to kick off the school year. 

Our committee cooked up this first round of "Lunch and Learns" where I visited each school's teachers' lounge (Fairhaven, Diamond Lake, and West Oak School) and treated the staff to some delicious recipes. 

We had such relaxed, fun conversation together around all things, mostly food! 

I made a "Wild Orange Anything Dip" and a "Grape Salsa" which I served alongside as much produce as possible from Prairie Wind Family Farms. Whenever possible, I partner with local farmers like Jen and Jeff Miller because every dollar goes back directly to their farm which improves Lake County's economic, social and environmental sustainability. I was able to find all pantry ingredients at Jewel & Target.

Wild Orange “Anything” Dip

Inspired by Sarah Britton's Tangerine Tahini Dip (My New Roots)

8 oz Almond Butter (or any seed/nut butter of choice)

1-2 knobs ginger minced (a heaping Tbsp or so)

8 tsp pure maple syrup

8 tsp apple cider vinegar

3 Tbsp coconut aminos (or tamari or soy sauce)

sprinkle of cayenne pepper (optional)

1/4 tsp sea salt

14 drops Wild Orange dōTerra essential oil (or use the zest and juice from 1-2 of your favorite fresh oranges!)

1/2+ c of any type of milk to thin out (I used macadamia nut milk)

1 tsp black sesame seeds

1 tsp local bee pollen 

Whisk together all ingredients in a large bowl and enjoy with your favorite vege and/or fruit! Store in the refrigerator and add into your lunch for the week. Garnish with black sesame seeds and local bee pollen for more lick-the-bowl goodness.

Keep hanging with me for the grape salsa recipe... 

As the Compass Hiking and Yoga Retreats Chef, this month also marked the launch of our Compass Outreach Program! I am thrilled to announce our partnership with Mundelein High School District 120 Transition Center. As a proud alumni of Mundelein High School and current resident in the community, it's an honor to be joining the participants and staff every month this school year.

We had a ball making the grape salsa together. Along with basic knife safety & cutting skills (like the "cat claw"), we discussed the different ingredients and the versatility of grape salsa; Whether you make it to trick out your Taco Tuesday, eat it alone, put it on on chicken, pour it over fish or add it to anything else you can dream up, it's a "food hero" dish for sure.

A Taco Tuesday Grape Salsa
Inspired by Sarah Britton's "Cleansing Grape Salsa" (My New Roots)

1 lb mixed grapes (we mixed red, green and concord varieties)
1 small serrano pepper (deseeded and minced)
1 bunch fresh chives minced
1/2 c (about 1 big handful) fresh cilantro chopped
1-2 knobs fresh ginger peeled & minced
4-5 radishes minced
2-3 limes juiced (plus zest from one lime or 3-4 drops of dōTerra lime essential oil)
1 Tbsp Thrive algae oil or extra virgin olive oil
Ionized salt or sea salt to taste

Combine all ingredients in a bowl and mix thoroughly.

It all starts at hOMe plate!

To the mullies we go...

xoxoL

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 2017 | Week 39

5 Ingredient Breakfast Cookies in less than 20 minutes
Inspired by my friend Christina + a recipe on Pinterest

1 cup quick cooking oats
1 handful mini chocolate chips (I love this brand)
2 large ripe bananas
a pinch of salt
some shakes of cinnamon

Preheat oven to 350. I think the only ingredient I measure here is the oats. Mash up the bananas in a medium sized bowl. Add everything else and mix thoroughly. It's easy to use a 1-inch ice cream scoop to portion out the cookies onto a baking sheet. Bake for 15 minutes. Makes 12 cookies. These cookies are my kids favorite and I leave them out for snack when they get home (IF there are any left after breakfast!) Christina likes to add shredded apples/pears, nuts, raisins, nutmeg to hers and its SOOOO good. Or how about some pumpkin spice to make it nice? Be creative, ask your kids what they want in their cookies and make them your own!

Raw.

Cooked.

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

• 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  6. Toss your Own Salad

Week 39's Game Plan:

I'm off to Vancouver with my main man:) Whoop Whoop!!! I'm planning on getting a few meals together at the family table and off we go!

• Taco Tuesday
• Salmon something?

Wrap it UP with last week's action:

Lift - Tone - Burn - Cook - Eat - Repeat!

  

The Ericksons + Shifley Family table. There's nothing better than cooking + eating with good friends!

Pasta + Greens of all sorts.

Taco Tuesday on our pontoon boat! I love you Mom and Dad!

I still can't feel the sides of my butt.

Leftovers lunch.

CSA Market day with Charlotte at Prairie Wind Family Farms! This apples is the juiciest, sweetest apple crisp I have ever had!!!

Mark's Canadian market bag.

Yesterday, I went solo to a Fulton Market Harvest Festival brunch benefitting the Houston Food Bank and shared a family table with new friends who saved a spot for me! Thank you Nicole and Doug!! We had a BALL. Our table was full of laughter and plenty of GOOD food.

It was super fun talking to James waiting for the one and only Aaron Sanchez! I loved this Huitlacoche crepe with roasted mushrooms, epazote and queso eaxaca. Simply amazeballs:

I was so honored to meet the incredible Chef John Besh and his wife Jen. He cooked up this Louisiana shrimp with crispy rice. It had chayote and okra kimchee under a lovely fried egg:

And BellyQ's Chef Bill Kim brought down the hizouse with these coconut grits and pork shoulder (which melted in my mouth):

Big smiles all around at the Pilot Light Chefs tent during my visit with Kendra, our Community Programs Manager! Thank you to everyone who came out the Fulton Market Harvest Festival this year - Proceeds are going straight to Pilot Light's awesome food education programs! Whoop!

I met these lovely ladies from Flower for Dreams at the festival. I couldn't leave without one of their fresh bouquets... And yes, I sure did walk around the festival like Miss America! 

Inhaling the flowers.

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 17

Happy Sunday Funday - #thisis40

Today I'm totally inspired by this ridiculous veggie snack platter from Thrive Magazine - I'm going to try and make something like this more often for the kids when they get home from school. 
Eat the freakin rainbow. 

• 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 two go to's for meal planning organization (the grocery list app features are rad): 1. Jamie Oliver online recipe or to his Ultimate Recipes App (J) 2. Sarah Britton - My New Roots Blog or Naturally Nourished or RecipeApp (S)

Week 17's Game Plan:

• After school veggie snack platters inspired by Thrive

• Didn't make it last week: Scrumptious Spaghetti & Braised Spring Greens (J app) - (or this Spaghetti Aglio, Olio and Spring Greens recipe) 

• Taco Tuesday of some sort

• Didn't make it last week: Sloppy Joe with all the Trimmings (J app) - (Here is a Vegan Sloppy Joe recipe)

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

Last week = All leftovers. Ha! It was such a blur... a big birthday, track practice, lacrosse... stitched together like a homemade quilt. I didn't get to make the two recipes from last week, so I'm all set to make them this week. 

17 weeks in, it's pretty cool to see how the "busy-ness" gets sewn together at the end of every week. 

I never know quite what it will look like, and this weekly diary is keeping me accountable in a really fun way:)

I especially love the "restart" feeling after every Sunday post. 

How about this totally rad 1977 birthday apron action!? 

My next decade of cooking is going to be so.much.better than the last:)  

To the Mullies we go...

xoxoL

ps

My Top 7 #SettheTable2017 Topics:

1. "Why We Need To Be Weirdos To Be Healthy" (My goal: 80% weird. Daily reality = 20-100%)
2. How to Cook With Oils
3. Buy Antibiotic Free and Know the Source of Your Family's Meat
4. 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. 
5. Avoid artificial colors and preservatives to keep your gut-brain happy + healthy
6. Why, When and How to Eat Wheat
7. 50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat