Episode 025: Snack Platter, Memories & Spring Hiatus

In this episode, we kept things casual with a low-key snack platter full of delicious eats pulled from Erinn’s pantry and fridge! Tortilla chips with tomatillo salsa, green grapes, pistachios, honey roasted peanuts, sharp cheddar cheese, and cinnamon graham crackers. All things you can find at your local grocery store. We also chatted about our lives at the moment (personal and professional), 90’s nostalgia, and had something important to announce! 

Snack Plate

If you don’t already know, we’ll be taking a recording hiatus for the next few months. We won’t be recording any new podcasts during this time, but that doesn’t mean we’re gone for good! You can always find our entire library of episodes at the Past Episodes tab at the top of our website, and also on our show page on iTunes. If you’re feeling nice, we’d love a review! You can also contact us anytime by sending us an email: heytablechat@gmail.com or find us on Instagram or Facebook

Thank you so much for all of your support since we started the show last April! We have loved getting to know all our wonderful listeners and hearing your feedback, suggestions, and encouraging comments. We’ve also loved hosting two giveaways for our community like our Birthaween giveaway and our most recent collab with the awesome organization, Drop the Label Movement. Now, go live, go do your thang, and catch us next time on Table Chat, the show that’s taking a break…but not for too long!

Episode 022: Radish Toast, Space Jam & Saying NO

Today’s episode is all about saying NO! If you think back to Episode 19 with our goals for 2017, Erinn mentioned she wanted to learn how to actually say “NO” instead of saying “yes” to taking on too many obligations. Consider this episode a how-to! We chat the important things: the things we have had a hard time saying no to, how to make “no” a part of your vocabulary and an action in your life, and even examples of how we have firmly said no and survived to tell the tale. Erinn also shares a great metaphor for why saying “no” truly matters as once told by her sociology professor back in college.

radish toast with butter

We also crunch (like, crunch realllly loudly) on some crusty bread topped with whipped butter, radish and ground pepper. It’s an easy-peasy creation but we think it’s also an easy snack. Rachel made it, we both devoured it. Get the recipe below!

Crusty Bread with Radish and Butter
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Ingredients
  1. 2 tsp. unsalted butter
  2. 1⁄4 tsp. sea salt
  3. 2 slices baguette, cut on the bias (I used sourdough! So good!)
  4. 2 large radishes, sliced into 1⁄8" rounds
  5. Fresh ground black pepper
Instructions
  1. In a small bowl, blend together butter and salt using a small spatula until butter is soft and airy. You can also use a kitchen aid mixer.
  2. Spread baguette slices with butter, arrange radish slices on top, and finish with a grind or two of pepper.
Adapted from Saveur and Spilled Milk
Adapted from Saveur and Spilled Milk
The Table Chat Show http://tablechatshow.com/

Episode 021: Not Sad Desk Lunch, Hanger & What Dietitians Eat

Today’s episode is all about what two dietitians (us!) eat in a day! But first, Erinn made a delicious and easy to make, Crustless Quiche. Real talk, we were suffering from some legit “hanger” at the beginning of this episode, and this quiche was the perfect cure. Pair this with some crusty bread (or not) and a piece of fruit. Get the recipe below!

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Along with quiche, we take you through a typical day of eats: from breakfast, to lunch, through the occasional midnight snack, as well as real talk about “normal eating”, how to cultivate self-compassion for the mistakes you make in eating, and our top tips for making sure your daily nutrition is a priority and saves you time.

Crustless Vegetable Quiche
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 tablespoon butter
  2. 1 large yellow or white onion, sliced into half-moons
  3. 1/2 small tomato
  4. 1 cup spinach
  5. 1/2 red pepper, diced
  6. 1 zucchini, diced
  7. 1 teaspoon salt, plus more to taste
  8. 1/2 teaspoon pepper, plus more to taste
  9. 3 to 4 cups
  10. 8 large eggs
  11. 1 cup milk
  12. 1 cup grated cheddar or other cheese
Instructions
  1. Preheat the oven to 400°F.
  2. Melt the butter in a cast iron or ovenproof skillet over medium heat. (If your skillet isn’t ovenproof, transfer everything to a deep dish pie plate to bake it.) Add the onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden-brown and starting to caramelize, about 10 minutes.
  3. Remove the pan from the heat and spread the onions evenly across the bottom. Spread the vegetables evenly over the onions. The dish or pan should look fairly full.
  4. In a bowl, use a fork to beat the eggs lightly with the milk, cheese, 1 teaspoon of salt, and 1/2 teaspoon of pepper, just enough to break up the yolks and whites. This is a savory custard mixture. Pour the custard over the vegetables and onions and enjoy watching it fill in all the open spaces.
  5. Transfer the quiche to the oven and bake for 45 minutes to 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked. Let the quiche cool for about 20 minutes, then slice into wedges.
Notes
  1. You can use any combination of vegetables you like! The combo I used was simply what I had in my fridge.
Adapted from The Kitchn
Adapted from The Kitchn
The Table Chat Show http://tablechatshow.com/
P.S We’re making a schedule of episodes for the rest of the year! Let us know what you’d like us to chat about, people you’d like us to interview, and recipes you’d like us to try. Comment below, visit us over on Facebook, Instagram, or drop us a line at heytablechat@gmail.com

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.

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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
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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/

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 018: Airport Snacks, Senses & Travel

Today’s episode is all about travel: why travel is important to us, upcoming travel plans (camping! cross country bike trip! Asia!), dream travel destinations, easy on-the-go travel snacks, favorite airport restaurants, our favorite travel blogs, how we budget for travel, our top tips for feeling balanced, safe, and your very best, as well as the sense we most value while traveling. Is it smelling? Is it taste? Listen to find out!

Keeping with the theme of travel, we figured we better eat our favorite travel/on-the-go snacks, including but not limited to:

Hardboiled eggs (with pepper and herbs for Rachel! With Cholula hot sauce for Erinn!)

Tabbouleh Salad (Trader Joe’s brand)

Chips and dip (We tried Saffron Road Baked Lentil Chips, Cucumber Dill flavor with Trader Joe’s Tzatziki Garlic Cucumber dip)

Beef jerky (Nick’s Sticks and Oberto brands are Erinn’s favorite)

Vegetarian jerky (Try Primal Strips!)

Triscuit crackers and almond butter (Barney Butter brand)

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Here’s some answers to two of our travel questions!

Favorite Travel blogs:

12 Hours

Beyond the Tent

Nomadic Matt

The Bucketlist Family

Elona Karafin

Essentials for Staying Balanced (and clean!):

Erinn’s favorite face and body lotion

Rachel’s favorite Cucumber Facial Wipes

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

Twitter: @tablechatshow

Facebook: www.facebook.com/tablechatshow

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):

iTunes Review Graphic

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 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 012: Baked Oatmeal and Creamy Eggs, Narcolepsy & Sleep

Today’s episode is all about one of our favorite topics, SLEEP! Did you know that sleep takes up about 33% of your life? Crazy, right? We chat how important sleep is for your health, how much you should get, and give you the cold, hard truth about eating late at night. We also discuss what keeps us awake at night, and get real about a sleep condition that affects 1 in 2,000 people, including one of us… Tune in to find out!

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We also share two breakfast recipes (we love a good theme) from Chrissy Teigen’s cookbook, Cravings: Recipes For All the Food You Want To Eat. Save yourself some sorrow and go get her cookbook ASAP. All the recipes are great. She’s great. You’ll feel great for cooking out of it every damn day of your life. P.S Make sure to scroll to the bottom of the post for the recipes!

Other things we discussed in the show:

Find out what the heck sleep even is HERE.

Find out the right sleep time duration recommendation for your age HERE, via The Nation Sleep Foundation

Learn more about the effects of eating late at night HERE, via The Washington Post.

A great memoir about narcolepsy HERE, which we mentioned in the show!

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Yellow Cake Baked Oatmeal
Serves 8
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 stick (4 ounces) butter, melted, plus softened butter for greasing the dish
  2. 5 cups whole milk
  3. 2 cups quick-cooking oats
  4. 2 cups yellow cake mix (from a box mix)
  5. 4 large eggs, beaten
  6. 1/4 tsp kosher salt
  7. 1 1/2 cups raspberries (about 6 ounces)
  8. 1 large or 2 small ripe peaches, sliced
Instructions
  1. Preheat the oven to 350°F.
  2. Grease a 10 × 12-inch baking dish with butter. In a large microwave-safe bowl, combine the milk and oats and microwave on high, stopping once to stir, 5 to 6 minutes. Let the oatmeal sit on the counter to thicken for 10 minutes, but not longer if possible because you want the oatmeal to finish doing its thing in the oven.
  3. Stir the cake mix into the cooked oatmeal until smooth, then mix in the eggs, melted butter, and salt.
  4. Transfer the batter to the prepared baking dish, then scatter the berries and peaches on top. Bake until the center is just set and seems almost undercooked, 30 to 35 minutes. (It will jiggle a little, and when you spoon into the cake, it may separate into 2 layers: a cakey, custardy layer and an oatmealy layer. This is actual magic.)
  5. Spoon into bowls and serve warm.
Notes
  1. I baked this oatmeal for about 20 additional minutes! Wasn't as custardy as described, but did taste more like cake. I also forgot to add the melted butter, so that could've thrown everything off...don't be like me. Remember the butter!
Adapted from Cravings: Recipes for All The Food You Want to Eat
Adapted from Cravings: Recipes for All The Food You Want to Eat
The Table Chat Show http://tablechatshow.com/
Cheesy Cheeseless Scrambled Eggs with Burst Cherry Tomatoes
Serves 4
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
For the eggs
  1. 12 eggs
  2. 1/2 cup heavy cream
  3. 1 teaspoon kosher salt, plus more to taste
  4. 1/4 teaspoon freshly ground black pepper
  5. 3 Tablespoons olive oil
  6. 3 Tablespoons butter
For the tomatoes
  1. 2 Tablespoons olive oil
  2. 3 cups cherry tomatoes (about 1 pound)
  3. 1/2 teaspoon kosher salt
  4. 1/4 teaspoon freshly ground black pepper
Instructions
  1. For the eggs: In a bowl, whisk the eggs, cream, salt, and pepper until they look like melted ice cream. In a large nonstick skillet, heat the oil and butter over low heat until the butter is melted but not super hot. You will get the urge to bump up the heat, but don't do it! Add the eggs and cook, stirring consistently, until the eggs are custardy with small curds, 12-14 minutes. Remove from the heat.
  2. For the tomatoes: During the last 10 minutes of egg cooking time, heat a large cast-iron or other heavy skillet over medium-high heat until really hot. Add the oil and swirl it around, then add the tomatoes and sprinkle with salt and pepper. Let the tomatoes cook, tossing every couple of minutes, until they're blackened, burst, and shriveled, 5 to 6 minutes total.
Notes
  1. Don't let the oil get too hot otherwise you'll smoke and not blacken the tomatoes, like I did! Keep an eye on your skillet.
Adapted from Cravings: Recipes for All the Food You Want to Eat
Adapted from Cravings: Recipes for All the Food You Want to Eat
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/