Episode 015: Market Salad, Fennel Chopping & Relationships

Today’s episode is all about relationships – the ones we form with the food we eat but also how we establish healthy relationships with the people we care about most like family, friends, and our significant others. We reached out to Erinn’s good friend, Yelena Galibov, who also happens to be a Licensed Marriage and Family Therapist. She gave us great advice to share on all things relationships. We suggest a pen for some note-taking!

Market Salad Table Chat Show Podcast

We also share a delicious and oh-so-simple Market Salad from another good friend of the show, Leslie, from the blog Cardamom + Rye. On her blog, Leslie shares “purposeful recipes from my table to yours.” This recipe featured an assortment of fun ingredients like kale, quinoa, fennel, and beautiful strings of multi-colored carrots. Get the recipe below!

Market Salad
Serves 4
Leslie says,"I love this salad because it is hearty, fresh, and full of delicious late summer/early fall vegetables. The dressing is especially great."
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Dressing
  1. 2 tablespoons minced garlic
  2. 1/4 teaspoon fine grain sea salt
  3. 2 tablespoons apple cider vinegar (or to taste)
  4. 1/3 cup extra virgin olive oil
  5. 2 tablespoons ripe avocado
  6. 1 teaspoon honey
  7. fresh pepper to taste
Salad
  1. 2 bunches kales, destemmed and torn into pieces 1 cup cooked quinoa
  2. 3-4 farmers' market carrots (multi-colored ones), cut in ribbons using a vegetable peeler
  3. 1 small bulb of fennel, transparently sliced
  4. 1 avocado, cut into small cubes
  5. 1/2 cup sliced almonds
Instructions
  1. Make the dressing by hand or using a food processor or blender. Puree all ingredients until combined. (I usually whisk it in the bottom of a big bowl and then add the kale to the bowl but it doesn't combined quite as well but still tastes good!)
  2. In a large bowl, massage the dressing into the kale until it starts to soften and is evenly covered with dressing. Add the quinoa, carrots, fennel, salt to taste, and toss. Add the avocado and almonds and toss gently one last time and serve! This salad is particularly flavorful the following day.
Adapted from 101 Cookbooks
Adapted from 101 Cookbooks
The Table Chat Show http://tablechatshow.com/
 Things we discussed in this episode:

“Do You Suffer From Disordered Eating,” by Lisa Hayim MS, RD. The article prompted discussion on our first topic, building a healthy relationship with food!

Contact Yelena Galibov, LMFT
Email: ygalibovlmft@gmail.com
Jewish Family & Children’s Service of Arizona
Shier Private Practice in Scottsdale, AZ

Episode 001: Pizza, Tacos & Bowl Cuts

Welcome to the very first episode of The Table Chat Show!!! We are Rachel and Erinn- full-time Registered Dietitians, part-time pizza/taco enthusiasts. This is our show where we talk food, nutrition, and whatever else we feel like. We are so excited to FINALLY welcome you to come sit around our table and chat- because the more you know, the more you can eat!

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This episode was appropriately recorded on National Registered Dietitian Day back in March. We celebrate ourselves and our show by enjoying some tacos and pizza, our favorite foods, and chatting about who we are as dietitians and humans!

We cover everything today from our eerily similar childhood haircuts to our food philosophies- in which Erinn believes in finding what balance works for you and Rachel believes there is always room for occasionally eating nachos on the floor with your dad.

FoodishDadNachos_

When we aren’t busy being nutrition professionals, Erinn likes comic books, hanging with her dog and blogging at FoodBalance, while Rachel likes cycling and practicing her food writing skills on Food-ish. We both share a fact few people know about us, Rachel divulging that to make money during the dietetic internship she would work as a princess at birthday parties and Erinn disclosing that her awesome Princess Daisy costume won her free food at a local pizza place (surprise, surprise on choosing pizza, Erinn).

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erinndaisytablechat

We hope you enjoy this episode! Let us know what you think, what your food philosophy is, and if you also had a bowl cut as a child.

This episode is rated explicit because we both accidentally say the F word once and it was too funny to edit out. Sorry to our moms.

BBQ Brussels Sprouts Pita Pizza
Serves 2
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Prep Time
10 min
Prep Time
10 min
For the Brussels Sprouts
  1. 1 teaspoon olive oil
  2. 2 Tablespoons red onion, diced
  3. 2 teaspoons garlic, minced
  4. 2 slices pre-cooked bacon, chopped
  5. 1.5 cups brussels sprouts, shredded
  6. pinch red pepper flakes
For the Pizza
  1. 2, whole wheat (or sprouted grain) pitas
  2. 1/2 cup BBQ sauce
  3. 1 cup shredded mozzarella
  4. 1/4 cup fresh, grated parmesan
  5. Optional toppings: sliced kalamata olives, banana peppers, pineapple
For the Brussels Sprouts
  1. In a large pan, over medium heat, add olive oil, garlic, and red onion.
  2. Sauté for 2-3 minutes, or until onion is translucent.
  3. Add bacon pieces, stir to combine.
  4. Stir in red pepper flakes.
  5. Add Brussels sprouts (in a even layer) and sauté for 2-3 minutes.
  6. Leaves will become slightly wilted and crispy. Set aside.
For the Pizza
  1. Preheat the oven to 425. Place pitas on a large baking sheet.
  2. Spoon 1/4 cup of BBQ sauce on each pita.
  3. Layer 1/2 cup of mozzarella and 1/2 the parmesan on each pita.
  4. Top with half the Brussels sprouts mixture on each pita.
  5. Bake for 10-15 minutes (depending on your preference), slice, and serve!
The Table Chat Show http://tablechatshow.com/
Steak Tacos with Cucumber-Avocado Salsa
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the tacos
  1. 1 tablespoon chili powder
  2. 2 cloves garlic, minced (about 2 tablespoons)
  3. ¼ teaspoon ground cinnamon
  4. ¼ teaspoon salt
  5. Pinch of paprika
  6. 1¼ pounds chuck steak
  7. 6-inch-diameter corn tortillas
  8. 3 cups shredded red cabbage
  9. ½ cup chopped fresh cilantro
  10. 1 lime, cut into wedges
For the salsa
  1. 1 medium English cucumber, seeded and diced (about 2 cups)
  2. 2 medium avocados, peeled, pitted and diced
  3. ½ red onion, diced
  4. Juice of 2 limes (about ¼ cup)
  5. ¼ cup chopped fresh cilantro
  6. 3 jalapeno peppers, seeded and finely chopped, or to taste
Instructions
  1. Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.
  2. In a small bowl, combine chili powder, garlic, cinnamon, salt, and paprika. Rub the spice mix on both sides of the steak.
  3. Grill or broil the steaks for 5 minutes per side (for medium rare) or until meat finishes at your desired degree of doneness. Remove from the heat and let the meat rest for 5 minutes. Carve into thin slices.
  4. Warm the tortillas either on the grill for 30 seconds or in the microwave between two moist paper towels for 45 seconds.
  5. Place carved steak, cabbage, and cilantro in the warm tortillas. Squeeze lime over the top.
  6. Top the taco off with the salsa, made by combining all the salsa ingredients in a medium bowl and tossing gently until mixed. The salsa is best served within an hour of preparing.
Adapted from Ellie Krieger's The Food You Crave
Adapted from Ellie Krieger's The Food You Crave
The Table Chat Show http://tablechatshow.com/