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 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 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 009: Thai Quinoa Salad, “Beach Bodies” & Health at Every Size

In today’s episode we dive deep into the concept of Health at Every Size. We chat the important things: what it means to be healthy at any size, why everyone (including YOU) already has a “beach body,” and role models we admire who are active and healthy with various different body shapes and sizes.

Table Chat Show Episode 9

Rachel also made a crazy-delicious, Thai Cashew Quinoa Salad to kick things off. Special thanks to listener Tracey for creating and sharing this recipe! She is a culinary school graduate and you can also connect with her (let’s all be friends!): find the Facebook for her gourmet cookie business here (https://www.facebook.com/PuckerUpPHX), the Facebook for her travel blog here (https://www.facebook.com/twentysomethingtravels), and her travel blog here (http://twentysomethingtravels.tumblr.com/). Seriously, bookmark this recipe (see below) for later. You won’t regret it. 

This episode rated explicit for once or twice using the F and S words…potty mouths are back.

Stuff we mentioned in this episode:

Our Intuitive Eating episode (one of our listener faves!)

Our latest Instagram post on clothing sizes

Rachel used this method from The Kitchn to cook the chicken

Flower Child restaurant in Phoenix (check it out if you’re in town!)

Rachel’s favorite body-positive people to follow – Ronda Rousey @rondarousey, Kathryn Budig @kathrynbudig , Dana Falsetti @nolatrees

Erinn’s favorite body-positive people to follow – Healthy is the New Skinny @healthyisthenewskinny, The National Eating Disorder Association @nedastaff, Ashley Graham @ashleygraham, Crystal Renn

Kathryn Budig’s article, “I’m a Strong, Fit Yoga Instructor, and I Still Get Insecure About My Belly.” 

Thai Cashew Quinoa Salad
Serves 12
Recipe by listener Tracey, but slightly edited for cooking times and clarity by Rachel Cassinat, MS RD
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Total Time
35 min
Total Time
35 min
Ingredients
  1. Chicken breast tenders (1-1.5 lbs depending on how much chicken you want in the salad)
  2. Quinoa (2 cups)
  3. Kale (one large bunch)
  4. Butternut squash (2 lbs)
  5. Celery (1/2 cup)
  6. Onion (1/4 cup)
  7. Coconut milk (5 cups)
  8. Peanut butter (3-5 tablespoons)
  9. Garlic (2 cloves, or garlic powder to taste)
  10. Cashews (3-5 tablespoons)
  11. Cilantro (for garnish)
  12. Salt and pepper to taste
  13. Fresh ginger or ginger powder to taste
  14. Sriracha
Instructions
  1. Season chicken breast with salt, pepper and ginger to taste. If chicken pieces not even, pound chicken until even before cooking. Place in lightly oiled pan at medium high heat for 1 minute, then flip chicken and close lid on pan- drop heat to low for 10 minutes and do not remove lid. After 10 minutes, turn heat off and leave chicken resting for 10 minutes- again do not remove lid. After 10 minutes, remove from stove, dice and set aside for later.
  2. Rinse quinoa under water, then cook 2 cups quinoa by placing in sauce pan with 4 cups of coconut milk. Bring to boil, then close lid for 15-20 minutes and cook until quinoa is translucent). Season with salt, pepper and ginger to taste.
  3. Peel and cube the butternut squash, then partly cook in the microwave for easier cooking in step 4- about 30 sec to 1 minute until more tender.
  4. In a medium pan, cook the chopped onions, minced garlic, finely diced celery, chopped kale and squash until tender (use butter or coconut oil) -set aside in a bowl for later.
  5. In the same pan, pour 1 cup of coconut milk, add the peanut butter, Sriracha and additional salt and pepper to taste- bring to a light boil then turn heat to medium low until it thickens, stirring every few minutes. (It may not get super thick, but you just don’t want it totally runny).
  6. In a large serving bowl, combine quinoa, veggies, ¾ of your chopped cashews (save some for garnish) chicken and sauce. Mix to combine and add any salt, pepper, ginger or Sriracha to taste.
  7. Scoop a serving into a bowl and top with chopped cilantro and chopped cashews. Enjoy!!!
The Table Chat Show http://tablechatshow.com/