Compass Hiking and Yoga Retreat Memoirs | Kichadi Tacos in Big Sky, Montana

Welcome to my first Compass Hiking and Yoga Retreat Memoir!

In this new series, I will let the incredible pictures tell most of the story. Each memoir will conclude with a retreat recipe for you to bring hOMe to your family table.

I have found true north working alongside Compass founder Kelsey Stoll and I cannot WAIT to travel back with her and our guests to Big Sky, Montana.

I left a BIG piece of my heart in her beautiful mountains.

Kichadi Taco "Meat" for a Chakra Tostada Dinner

Inspired by Sarah Britton of My New Roots & Naturally Nourished

1 sweet potato diced 

1 tsp cinnamon

1/2 tsp sea salt

chili powder

nutmeg

cayenne pepper

1 Tbsp ghee 

1 large white or red onion diced

3-4 garlic cloves minced
3 portobello mushrooms diced

1 cup mung beans & brown rice (soaked overnight in water and drained. Green lentils also work great as this is what I could find in Big Sky.)

3 tsp chili powder

3 tsp cumin

2 tsp paprika

1 tsp dried oregano

2-4 c vegetable broth (Honestly, I can't remember how much I added - The downside of eyeballing it!)

fresh cilantro 
sliced green scallions

sea salt and black pepper to taste

Preheat oven to 375 degrees. Line a baking sheet with parchment. In a medium bowl mix up the diced sweet potato, cinnamon, and sea salt. Evenly spread onto a baking sheet and sprinkle chili powder and cayenne pepper over the top (be gentle with the cayenne pepper if you can’t handle heat). Finish it off with a little sprinkle of nutmeg. Bake for 20 minutes. Flip or shake the pan to turn the potatoes and spread back out evenly on the pan. Cook for another 5-10 minutes. Meanwhile, melt the ghee in a large dutch oven and add the diced onion. Season with sea salt and black pepper. Cook low and slow until the onion is translucent and beginning to caramelize - at least 10-20 minutes. Add the minced garlic and cook until fragrant. Add the diced mushrooms and another healthy pinch of sea salt. Cover, cook and stir until the mushrooms have released their juices and have cooked down - about 10-15 minutes. Add the spices and stir until evenly distributed for another minute or so. Add the vegetable stock and soaked brown rice/lentils. Cover and simmer for 30 minutes or until lentils and rice are cooked (I gave you a range of stock to add as I always eyeball the liquid amount to come up about a 1/2 inch over the ingredients). Add the roasted sweet potatoes (you don’t have to add all of the sweet potato especially if it was a very large one. Keep some in the fridge to add to your morning eggs or lunch salad!). Add more stock here if needed. Simmer with the lid vented (or take it off completely) to let water evaporate for the perfect taco “meat” consistency. Taste and adjust seasonings to your spice and heat preference. Garnish generously with fresh cilantro and sliced green scallions.

Kelsey and I would LOVE to see how these special Compass recipes make it onto your family table -  Please share your #compasskichaditaco love with us over social media and feel free to also tag it with #compasshikingandyogaretreats! 

Our next retreat will take us to Napa, California October 26th - 29th - I.can't.hardly.WAIT!

Hollah chic chef style! I found this gorgeous, American made Artifact Apron in Bozeman on our last epic day. I will definitely try and stop in their shop in Omaha, Nebraska on my next road trip out West, the workmanship is amazeballs. Did you know Chris Hughes' company all started with a simple lunch tote in 2010? So cool... I'm drooling after his Kit Bag for all of my Compass spices! 

Cheers to slowing down, relaxing and letting go when our fast paced Life gets too heavy to carry. 

Light as a feather... stiff as a board... It's a wonderful feeling to be lifted UP.

To the Mullies we go....

xoxoL

Set the Table 2017 | Week 27

Taco Turkey Burgers
(with leftover vege to make omelettes the next morning)

Organic butter, ghee, coconut oil or extra virgin olive oil
2 small organic fennel bulbs diced
1 organic onion diced
1 bunch baby leeks (or 1 large leek or 1 bunch scallions) - diced (used more white than green parts)
1 red pepper diced
1 orange pepper diced
1 yellow pepper diced
sea salt & pepper

1 organic, pasture raised egg
1 pound organic ground turkey
1 good pinche of sea salt
1/2 tsp ground pepper
1 tsp chili powder
1 tsp paprika
1 tsp cumin
1/2 tsp tumeric
1/2 tsp dried oregano

Good quality cheddar cheese (I used Kerrygold "Dubliner")
fresh greens
Buns (We're in love with our local Amish Organic Bread from Heaven)

In large pan, warm your fat of choice under med/low heat. Sauté a soffritto of diced fennel, onion, leeks and peppers for at least 30 minutes with a pinch of sea salt and pepper. You want all the vege super soft with the onions, leeks and fennel totally translucent, just barely caramelized. Transfer 1.5 cups of the vege to a shallow dish and cool off in the freezer for 10 minutes (this ensures that the ground turkey won't start to cook when you mix it all up). Transfer the rest of the vege to a container for the refrigerator (I am using this mixture this morning for omelettes!). Once cooled down, grab a large bowl and add the egg, ground turkey and all seasonings. Mix thoroughly and form into burger patties. It's messy, so I used my 1 in ice cream scoop to make my patties right on the hot cast iron pan! Genius! I vented my lid to ensure the patties were cooked through. Add sliced cheddar cheese on top and melt. Serve over fresh greens, or a bun with whatever your Taco-Tuesday-night-heart desires!

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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 (some new, some repeated). 
• #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's Ultimate Recipes App 2. Sarah's My New Roots Recipe App 

Week 28's Game Plan:

I'm headed to Denver to visit my sister's family and experience Slow Food Nations! Looking forward to sharing what I do, see, hear, eat and drink! I can't WAIT - Here's a rough outline of my super slow food plan:

July 13 = Katie here I come!
July 14 = Colorado Made Block party
July 15 = Volunteer, Listen to Alice Waters, Global Spice Journey, Mile High Marriage of Beer and Cheese, James Beard Smart Catch Dinner
July 16 = Home again home again jiggity jig


Wrap it UP with last week's action:

It was a marvelous 4th of July on the Diamond!

Thank you Prairie Farm Corps for the absolutely fantastic farm to table lunch - This week's kitchen crew OUT DID themselves! I really enjoyed speaking to you all afterwards and I cannot WAIT to come back at the end of the month and cook with you!! #favoritefoodeducationplaceonearth 

I stopped by the Area General Store on the way home to see Rob and look who I found!?

A new balls-out kitchen mascot.

Tommy named him John and he sits on my island. He keeps it real.

This week's Prairie Wind Family Farm CSA was ridic!

Have you ever heard of #imomsohard? Well, laugh your freakin spanx off with them here. We "Mommed so hard" we forgot to pay attention to the time at Wood and walked in 30 minutes late to the show!!! HILARIOUS.

Sometimes, life gets too good to look at your clock. I think that's the magic of a good family table.

Almost every time Laura comes out to play, we "re-do" something. Or we craft... Or we just sit and drink coffee all day into our wine glasses. We're nuts. Really. I love the nuts in my life. Keeps everything greased and running well.

Yes, we bought the same shoes.

Oh my dear chimmie Laura... I have a whole new kitchen and house. I mean, who lives here? Where's all my Tchotch!?

We were like two Magda's this weekend... cleaning out, organizing, pairing down, painting, re-imagining. I'm gonna get to my attic and basement soon, I promise. I love you chimmie, we conquered the WORLD this weekend! Don't leave me! Thank heavens you only live in Indiana!

Don't blink, Summer's still here.

It all starts on home plate.

To the Mullies we go...

xoxoL

ps

My Top 10 #SettheTable2017 Topics:

1. Come to the table - Join Slow Food USA!
2. Stay on TOP of the global Food Revolution.
3. How to Cook With Oils.
4. Buy Antibiotic Free and Know the Source of Your Family's Meat.
5. 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. 
6. Avoid artificial colors and preservatives to keep your gut, your "second brain" happy + healthy.
7. Why, When and How to Eat Wheat.
8. 50 Years Ago, the Sugar Industry Quietly Paid Scientists to Point Blame at Fat.
9. Kimbal Musk Says Food is the New Internet. 
10. Reversing Type 2 Diabetes Starts With Ignoring the Guidelines (Video)