RE-RELEASE! Episode 005: Chocolate Chip Cookies, Gettin’ Deep & Intuitive Eating

Today’s episode is a RE-RELEASE of one of our most popular episodes (and actually one of our personal favorites) on the topic of Intuitive Eating. We figured that the holiday season is the perfect time of year to discuss ditching the diet mentality, respecting your fullness, and making peace with yourself and your food choices. We also have both been busy traveling and couldn’t record a new episode. Real talk!

For our original show notes including links and the recipe for the cookies, click the following link: http://tablechatshow.com/episode-005-chocolate-chip-cookies-gettin-deep-intuitive-eating/

P.S We recorded an unscripted intro just for the re-release, and it’s definitely worth a listen.

P.P.S Our normal episode schedule will resume on December 26th with episode 019 all about Goal Setting. Perfect for the new year!

Episode 016: Ice Cream Sandwiches, Celebrating Yourself & BIRTHAWEEN!

In today’s episode, we are celebrating BIRTHAWEEN! It’s a holiday we made up to celebrate, well, ourselves and our 16th episode! We chat all about what Birthaween even is, why we deserve to be celebrated, why we love parties and celebrations so much, what it means to us to have hit our 16th episode and why we believe people should celebrate themselves often and randomly. We also played some party games like the ever-gross but ever-popular Beanboozled, a round of rapid-fire question and answer, and exchanged traditional Birthaween gifts that remind us of each other. Think: taco truck taco holders and pumpkin spice face masks.

Green Tea Ice Cream Sandwiches

To fit the celebration theme, Rachel also made green tea mini ice cream sandwiches (chocolate dipped and sea salt sprinkled-gah!). These were so delicious and such a fun party snack!

Green Tea Ice Cream Sandwiches

As we mentioned on the show, to celebrate a lucky 16 episodes, a thank you for your support, and help to further grow our community, we are hosting A GIVEAWAY with a big-ass assortment of our favorite Table Chat Show goodies that we have discussed and/or used on each on of our episodes.

Here’s how to win:

1) Follow us on one or all of our social media accounts

Instagram: @tablechatshow

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2) Leave us a review/love note on either iTunes *or* Stitcher Radio

3) After you’ve left a review, send us an email anytime between Monday, October 31st-Thursday, November 24th to heytablechatshow@gmail.com with: Your username used to write your review

4) If you’ve already written a review and follow us on social media, email us with your username you used to write the review in the past!

That’s it! Between Monday, October 31st – Thursday, November 24th: Follow us on at least one account. Leave us a review. Let us know what review is yours by sending us an email and be entered to win our BIRTHAWEEN Table Chat Prize!

iTunes (illustrated how-to):

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Stitcher Radio (illustrated how-to):

Stitcher Radio review

Green Tea Ice Cream Sandwiches
Yields 24
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Prep Time
6 min
Prep Time
6 min
Ingredients
  1. 1 pint green tea ice cream (I used Haagen-Dazs, but other brands available at most Asian Markets!)
  2. 48 butter cracker rounds (I used organic Golden Crackers from Sprouts)
  3. 8 ounces milk chocolate, roughly chopped
  4. 2 tablespoons coconut oil
  5. Course sea salt for sprinkling (I used Maldon Sea Salt)
Instructions
  1. In a medium bowl, stir together softened green tea ice cream. At this point you could mix in any additional delicious goodies like chopped chocolate, but I kept it simple.
  2. Cover with plastic wrap and place in the freezer to reharden for 4 hours, or overnight.
  3. To assemble sandwiches, soften the ice cream just slightly and use a small ice cream scooper to scoop a heaping tablespoon of ice cream onto the bottom side of a butter cracker. Top with another butter cracker and place on a parchment lined cookie sheet. Continue until all the ice cream is gone and quickly place the assembled ice cream sandwiches in the freezer. Freeze for 2 hours before dipping.
  4. While the sandwiches are re-freezing, melt chocolate and coconut oil together (either over a double boiler or in the microwave) until smooth and combined. Place the chocolate in a small (but not shallow) bowl.
  5. Remove the frozen sandwiches from the freezer and dip half of the cracker sandwich into the milk chocolate. Shake off excess chocolate and place back on the cookie sheet. Sprinkle with sea salt and return to the freezer to harden the chocolate after all of the sandwiches are dipped.
  6. Once the chocolate is hardened, sandwiches can be stored in a freezer-safe bag or container!
Adapted from Joy the Baker
Adapted from Joy the Baker
The Table Chat Show http://tablechatshow.com/

Episode 011: Raspberry Brûlée, Thigh Notes & Planning

Today’s episode is all about how we stay organized, if we prefer digital vs. paper planning, and how we plan for all the things we want to do (and have to do) in life. It’s our “taking care of business…everyday” episode! We even give our imaginary, calendar-keeping, robot butlers some names, a la Iron Man’s Jarvis. That’s right. You’ll have to listen to find out!!

Table Chat Show Raspberry Brûlée

 

Rachel also made a delicious and oh-so-simple Raspberry Brûlée from one of our favorite food blogs, Shutterbean! This recipe contains just three ingredients, seriously only three. We think it’d be perfect for a get-together with friends (perhaps paired with a cheese platter). You could also just make it for yourself because you’re an adult and no one tells you how to live.

Raspberry Brûlée

Rachel’s Favorite Planning Tools: 

The GET TO WORK Book

Pilot g-2 05 pen

Yoobi mini highlighters from Target

Wall calendar from Target

Stickers

Washi tape

Erinn’s Favorite Planning Tools:

Calendar for Mac OS X

Papermate Ink Joy 100RT 1.0M pen

Greenroom notebooks from Target

HomeGoods and TJ Maxx (for MORE notebooks)

(not mentioned in the show, but Erinn also loves Evernote for long-term planning!)

Let us know how you plan! What’s your method of choice? What do you have planned for the future?

Raspberry Brulee
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Ingredients
  1. 2 pints raspberries
  2. 1/2 cup mascarpone cheese
  3. 3 tablespoons turbinado sugar
Instructions
  1. Preheat oven to BROIL.
  2. Place raspberries in a oven proof baking dish.
  3. Dot marscapone evenly on top of raspberries, followed by sugar. Place 3-4 inches under the broiler and broil until marscapone melts and the sugar starts to caramelize, about 4-5 minutes . Serve warm with your favorite accompaniments.
The Table Chat Show http://tablechatshow.com/

Episode 010: Mocktails, Mall Workers & Personalities

Today’s episode is a good one not only because we’re talking all about our personalities, but we also made some fruity mocktails! That’s right, we made mocktails, because no one needs to hear us drunk on actual cocktails on this show. These aren’t just just any old mocktails though, we made PERSONALITY mocktails. Rachel considers herself to be a fun and sparkling “Blackberry Nectarine Wow-Jito” and Erinn is a a sweet but spicy “Pear Ginger Quirk.” We know, quit our day jobs and start naming drinks full-time.

Table Chat Episode 10

As this was the personalities episode, we took the ever-popular and pretty accurate, Meyers Briggs test. Erinn is an INFP and Rachel is an INFJ. One letter difference! We also discussed the best and worst parts of our own personality traits, the personalities of our significant others (different again!), how that impacts our relationships, and what gets on our nerves. Hint: Pushy, free sample-giving mall workers.

Things we discussed during this episode:

16 Personalities – Meyers Briggs Quiz (takes about 10-12 minutes and gives great explanations, visuals, and tells you who in history and pop culture shares your personality!)

Gretchen Rubin’s Four Tendencies Quiz

Liquor.com – What’s Your Cocktail Personality?

Type Heads and Stress Heads

Frequency of Personalities in the General Public

Thrillist – What’s Your Cocktail Personality?

Pear Ginger "Quirk"
Serves 6
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 cup pear juice
  2. 1 teaspoon lemon juice
  3. 3/4 cups honey
  4. 1/4 cup sugar
  5. 1 (4-inch) sprig fresh rosemary
  6. Sparkling soda
  7. Optional: sliced pear for garnish and crystallized ginger
Instructions
  1. Combine pear juice, lemon juice, honey, sugar, rosemary, ginger, and nutmeg in a saucepan over medium heat. Bring to a boil, then simmer on low heat for 5 minutes, stirring to dissolve the sugars.
  2. Remove from heat and let stand 30 minutes. Strain the syrup through a fine-mesh strainer and discard the solids. Let syrup cool completely in the fridge.
  3. To serve, fill an 8-ounce glass halfway with ice cubes, add 3 tablespoons of syrup, fill with soda water to the brim, and stir. Add more syrup for a sweeter or stronger flavor.
Adapted from The Kitchn
Adapted from The Kitchn
The Table Chat Show http://tablechatshow.com/
White Nectarine & Blackberry WOW-jito
Serves 2
Recipe inspired by two different recipes, by Christin Mahrlig of the blog Spicy Southern Kitchen and Fern Green of the book The Mocktail Manual
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Ingredients
  1. 2 white nectarines
  2. Handful of blackberries
  3. 8-12 mint leaves
  4. 2 tablespoons Turbinado sugar
  5. 2 glass cups
  6. 2-4 Ice cubes
  7. 2 cups sparking water or club soda
  8. 1 lime (for making sugar rim and adding to drink as desired)
Instructions
  1. Peel and dice nectarines
  2. Place nectarine pieces, blackberries, mint leaves, and sugar into a bowl and muddle together (using the top flat end of a wooden spoon works great!)
  3. Place even amount of fruit mixture into two glasses with 1-2 ice cubes per glass
  4. Top with sparking water or club soda- add as much as desired
  5. Squeeze in line as desired
  6. Garnish with a sprig of mint to look fancy
  7. If adult beverage desired, recommend to add rum as desired
  8. To make a sugar rim on your glass before making your drink, squeeze half a lime onto a plate. Dip the rim of your empty cup into the juice, then immediately dip into a separately plate of the sugar.
The Table Chat Show http://tablechatshow.com/

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 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/