Episode 019: Vegetable Soup, Mantras & Goal Setting

Today’s episode is all about goals! Over a hot bowl of hearty, vegetable soup, we chat all about how we make (and keep) goals in life and our plans for the new year. We think a big pot of veggie soup is the perfect way to ring in the New Year! Get Rachel’s easy, peasy recipe below.

img_6072

Also in conversation, we talk about how the brain is wired to help you achieve your goals, share with you a review of our own personal goals for the past and upcoming year, and discuss how you can still be productive even while living a totally goal-less life. (Hint: goal-less but not direction-less!)

Things we discussed in this episode:

Rachel’s favorite 21 Seasoning Salute from Trader Joe’s

The Get To Work Book

The Minimalists:
100 Days With No Goals

Facts About the Brain:
Goal Band – Facts About Goals and Their Achievement
Psychology Today – 10 Things You Should Know About Goals

Elise Cripe on Goals:
Why I Set Goals
Making (and Reaching) Goals
Productivity and Goal Setting

Hearty Vegetable Soup
Write a review
Print
Ingredients
  1. 1 (15-ounce) can Great Northern beans
  2. 1 tablespoon olive oil
  3. 1/2 large onion, diced (about 1 cup)
  4. 2 carrots, diced (about 1/2 cup)
  5. 2 stalks celery, diced, (about 1/2 cup)
  6. 2 cups red skin potatoes, diced (I like the skin on!)
  7. 1 clove garlic, minced
  8. 1 cup chopped mushrooms
  9. 1 cup shaved brussels sprouts
  10. 2 teaspoons 21 seasoning salute from Trader Joe's (or an Italian spice blend would work great too)
  11. 1/4 teaspoon freshly ground black pepper
  12. 32 ounces low-sodium vegetable broth
  13. 1 (14.5-ounce) can no salt added diced tomatoes
  14. 2 cups chopped baby spinach leaves
  15. 4 teaspoons lemon juice
  16. 1/3 cup freshly grated Parmesan, optional
Instructions
  1. In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
  2. Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, potatoes, mushrooms, brussels sprouts, seasoning blend, and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 8 minutes.
  3. Turn heat to high and add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans. Reduce to a simmer for about 25-30 minutes.
  4. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
  5. Throw lemon juice in at the end and stir in.
  6. Serve topped with Parmesan, if desired. I really like Trader Joe's Three Cheese Blend on top with additional ground pepper!
Adapted from Ellie Krieger's Tuscan vegetable soup
Adapted from Ellie Krieger's Tuscan vegetable soup
The Table Chat Show http://tablechatshow.com/

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."
Write a review
Print
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