Episode 005: Chocolate Chip Cookies, Gettin’ Deep & Intuitive Eating

In this episode we discuss all things Intuitive Eating and how it has shaped our food philosophies, both personally and in our careers. But first, Rachel made the most DELICIOUS cookies ever, and Erinn tried really hard to not eat them all. Instead, they both savored every chocolatey, crumbly morsel. Guilt free! 

Intuitive Eating

We’ve talked about Intuitive Eating in almost every episode so far, and it’s about time we spent some quality time discussing our favorite topic. We explain what the Intuitive Eating concept is, why and how it works for us, our personal journeys into this food philosophy (WARNING: we get deep! like, Junior High insecurities deep!), and how others can get started in this eating practice if they so desire! Special thanks to Rachel’s family and Erinn’s family for providing insightful thoughts on the topic of Intuitive Eating.

Things we discussed in this episode:
Intuitive Eating (THE BOOK) by Evelyn Tribole MS, RD and Elyse Resch MS, RD, FADA, CEDRD

Rachel’s other favorite books and resources:
Ellyn Satter’s “What is Normal Eating?”
Eat What You Love and Love What You Eat by Michele May, MD

Erinn’s other favorite books:
Women, Food, and God by Geneen Roth
Brain Over Binge by Kathryn Hansen

Rated explicit because we include a blooper at the end where Erinn takes the Lord’s name in vain and Rachel drops the F bomb. Rated clean if you skip the bloopers!

We also want to thank those who have been listening to our show, leaving reviews and comments, sending messages on Facebook and by email- it truly means so much that this fun, creative project we have put out there is being heard and enjoyed! In case you’re wondering how to leave a review on iTunes for us, here’s a brief how-to:
Click this link to go to our page on the iTunes Store, click the button, “Write a Review,” create a nickname or use your real name, let us know what you think of the show, and click submit! Thanks again for joining us around our kitchen table!

Table Chat Show iTunes Review

Elyssa's Chocolate Chip Cookies
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Ingredients
  1. 1 cup butter
  2. 3/4 cup sugar
  3. 3/4 cup brown sugar
  4. 2 eggs
  5. 1 tsp vanilla
  6. 3 cups flour
  7. 1/2 tsp salt
  8. 1 tsp baking soda
  9. Chocolate chips (I prefer milk chocolate chips and use an entire 11.5 oz bag)
Instructions
  1. Either in a Kitchen Aid mixer bowl or by hand, cream the butter, sugar, and brown sugar
  2. Add in the eggs and vanilla. Mix well
  3. Slowly add in the flour. I usually add a cup at a time to the mixing bowl
  4. Add salt and baking soda, mix until well combined with other ingredients
  5. Gently fold in the chocolate chips to the dough
  6. OPTIONAL STEP: Chill your dough overnight, or if you really have the time, chill for 36-48 hours. This allows the dough to "age"
  7. Scoop your desired cookie size and place dough on a baking sheet. I usually spray a fine layer of non-stick cooking spray. I can usually get ten cookies on my sheet per batch
  8. Place sheet into an oven preheated to 375 degrees F and cook for 8-10 minutes or to desired doneness. I like them dough-y!
  9. Recipe yields about 20-25 cookies. Savor them all!
The Table Chat Show http://tablechatshow.com/

Episode 004: Protein Bars, Supportive Bras & Exercise

We start today’s episode with our first TASTE-TEST! Erinn bought five different high protein bars from her favorite store in the entire universe, Sprout’s Farmers Market, and then sampled each with Rachel.

episode4exercisetablechat1

Protein bars we tried:
EPIC Bar – Bison, Bacon & Cranberry Bar
Hemp Hearts Bar – Vanilla
Zing Bar – Peanut Butter Chocolate Chip
Kind Bar – Black Truffle, Almond & Sea Salt
Quest Bar – Double Chocolate Brownie

episode4exercisetablechat2

We also discussed a recent study exploring the “The Right Dose of Exercise for a Longer Life,” written up in the New York Times’ Well Blog. Listen in on how we currently like to exercise, what we wear, and our current favorite songs to get motivated!

Special thanks to Dr. Shannon Smith, fellow dietitian, exercise physiologist and sports nutrition expert, for her best pre- and post-workout fuel recommendations!

Erinn’s fave workouts:
Barre3
Fitness Blender (YouTube channel)
MTV Power Yoga DVD
Iron Core Kettlebell DVD

Rachel’s fave workouts:
Indoor cycling classes/road biking
Zumba
Running

Favorite Workout Gear:
Hydroflask
Lululemon Pace Rival Crop leggings
Lucy Hatha capri
…and, supportive bras!!!

Fave workout songs of the moment:
Rachel’s – West Coast (ZHU Remix) by Lana Del Rey
Erinn’s – Good Intentions (ft. Miguel) by Disclosure

This episode is rated Explicit because Erinn says what the hell, Rachel says what the hell, and there’s the ever-present F-bomb at the very end in the bloopers (did you know we always include bloopers?! Make sure you stick around for them!). What the hell?!

Episode 003: Hippie Crispies, Mirandas & Egg Milk

We start today’s show with a delicious dessert, Hippie Crispy Treats from Food52 Baking, the first dessert on Table Chat! Erinn made it, then Rachel ate it.

Hippy Crispy Treats Food52

In this episode, we are talking all about what we eat when we eat alone. We got the idea from one of our favorite shows, Sex and the City, so in addition to sharing what our menu looks like for a party of one, we took two different “which Sex and the City Character are you” quizzes and of course, we chat about our respective results! See if you can guess which character we both get. And you can take the two quizzes we did, too! Find them here and here. Also, why are we still obsessed with Sex and the City after all these years? What is so appealing about the show? We think this article sums it up pretty well!

Sex and the City

We also share the things we like to do and wear when no one else is around because we’re both homebodies at heart. Rachel paints her nails with this perfect pink Essie polish, Erinn shares her favorite eyebrow shaping tool, and they both LIVE for comfy pajamas like these or these.

This episode rated explicit because we throw the word sex around a few times, but share nothing gross or personal- we promise. And Rachel says “long-ass”. As usual, sorry to our moms.

Hippie Crispy Treats
Yields 16
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Bars
  1. 1/2 cup maple syrup
  2. 1/2 cup brown rice syrup
  3. 1/2 cup almond butter
  4. 3 1/2 ounces bittersweet chocolate chips
  5. 2 tablespoons coconut oil
  6. 1/4 teaspoons salt
  7. 4 cups brown rice crisps
Topping
  1. 3 1/2 ounces bittersweet chocolate chips
  2. 2 Tablespoons coconut oil
  3. 1/4 cup toasted sliced almonds
  4. 1/4 teaspoon flaky sea salt
  5. Optional: shredded coconut flakes
Instructions
  1. Line an 8-inch square baking pan with parchment paper, allowing it to drape over the edges.
  2. To make the bars, combine the maple and rice syrups in a large pan over medium-high heat. Bring to a boil and cook, stirring frequently, for 1-minute. Remove from the heat, add the almond butter, chocolate, coconut oil, and salt, and stir until the mixture is smooth and the chocolate is melted. Fold in the cereal.
  3. Transfer the mixture to the lined pan and pack it firmly and evenly using a spatula or your fingers (you may want to dampen your fingers to prevent sticking).
  4. To make the topping, combine the chocolate and oil in a small saucepan and cook over very low heat, stirring constantly, just until the chocolate has melted, then cool for 5 minutes.
  5. To assemble the treats, pour the topping evenly over the rice mixture and smooth the top with a rubber spatula. Sprinkle the almonds and salt over the top.
  6. Let set at cool room temperature for about 2 hours, or in the refrigerator for about 1 hour, until firm. Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 squares.
  7. These treats are at their very best the day they're made. They'll keep at room temperature for several days, though the cereal will soften slightly.
Notes
  1. Pop in the freezer for 5-10 minutes for a cool, crunchy treat.
Adapted from Food52 Baking
Adapted from Food52 Baking
The Table Chat Show http://tablechatshow.com/

Episode 002: Sweet Potato Fries, Dill Dip & Kitchen Tours

We start today’s very lonnnng episode with a savory recipe of skin-on baked spicy sweet potato fries with a cool, Greek yogurt dill dip! Rachel made it, then Erinn ate it.

friestablechatepisode2

Today we chat all things kitchen! We take you on a virtual tour of our kitchens, discuss our can’t-live-without cooking utensils, and our kitchen hits and misses! We also chat about saving money at the Le Creuset Outlet store, the simple joy of cottage cheese and crackers, and our dream kitchens if budget wasn’t a factor. Also, send us your name if you made it through this really long episode, and we’ll send you a prize! No joke. We love sending snail mail!

Erinn’s dream kitchen (complete with woman crush, Diane Keaton):

Something's Gotta Give kitchen

Rachel’s dream kitchen (well, a corner of it):

rachel cassinat dream kitchen

Here are some of the cooking utensils, food items, and other fun things we discussed this episode:

Rachel’s Ceramic pie dish
Pickle artisans: Pickled Perfection (mushrooms!)
KitchenAid Stand Mixers
Vitamix blender
Le Creuset

Let us know all about the go-to’s in your kitchen- we would love to know and chat more! You can leave a comment on this post below, send us an email, or visit us on social media! Of note, since recording this episode Rachel tested and updated the recipe to yield a crispier fry! Total 5 out of 5 now!

Skin-on Spicy Baked Sweet Potato Fries with Greek Yogurt Dill Dip
Serves 2
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Prep Time
45 min
Cook Time
30 min
Prep Time
45 min
Cook Time
30 min
For the fries
  1. 2 medium sweet potatoes
  2. 2 Tbsp olive oil
  3. 1 Tbsp brown sugar
  4. ½ tsp paprika
  5. ½ tsp cinnamon
  6. 1/8 tsp chili powder
  7. ¼ tsp kosher salt or fine-grain sea salt
For the dip
  1. 1 cup plain Greek yogurt
  2. 2 tsp lemon juice
  3. 1-2 garlic cloves, smashed and finely minced (about 2 heaping Tbsp)
  4. 2 Tbsp fresh minced dill
  5. ½ tsp kosher salt
  6. ¼ tsp freshly ground black pepper
Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Scrub the potatoes, keeping the skin on. Trim ends and slice a small sliver off the bottom of each potato so they will rest flat. Cut lengthwise into discs (about four to five ¼-inch slices) and then cut those into fries (about three to four ¼-inch fries).
  3. Soak fries in cold water for 45 minutes (this helps fries cook crispier, but can be skipped if short on time).
  4. If soaked, rinse and dry off. Then in a large bowl, toss the potatoes with olive oil until lightly coated. Add brown sugar, paprika, cinnamon, chili powder, and salt. Toss again until evenly coated.
  5. Line a baking sheet with parchment paper or aluminum foil. Lay fries out, spacing them evenly.
  6. Bake for 15 minutes, then flip the fries and continuing cooking, about 15 minutes. For final 1-2 minutes, flip oven to broil.
  7. While the fries are finishing, make your dill dip. Mix together the yogurt and other dip ingredients. Taste and add more pepper if desired.
  8. Eat fries warm with chilled dip
Adapted from Kitchen Treaty
Adapted from Kitchen Treaty
The Table Chat Show http://tablechatshow.com/