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!
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: firstname.lastname@example.org 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!
In today’s episode we chatted all about our updated feelings on consistent exercise and our current personal fitness goals and progress. We also received some AWESOME advice from top exercise and fitness expert, Dr. Adrian Chavez, on what you can do for exercise even if you are pressed on time, money and energy. He even outlines a one-week guide for listeners to follow. Listen (above) to get the full details!
For our food segment, we enjoyed a flavored yogurt taste-test! Yogurt has a great blend of carbohydrates, fat, and protein which makes it a perfect recovery snack after exercise. The brands and flavors we tried included Noosa raspberry, Chobani pineapple, Silk non-dairy strawberry, Siggi’s drinkable vanilla, and Oikos Triple Zero peach. Let us know your favorite yogurt in the comments below!
Things we discussed in this episode:
Dr. Adrien Chavez, find him on Facebook or Instagram!
Rachel’s favorite spin class (if you visit Tucson, AZ): Revolve Cycle
Erinn’s favorite tennis classes (if you live in Phoenix, AZ): City of Phoenix Parks & Recreation
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!
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
- 1 tablespoon butter
- 1 large yellow or white onion, sliced into half-moons
- 1/2 small tomato
- 1 cup spinach
- 1/2 red pepper, diced
- 1 zucchini, diced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon pepper, plus more to taste
- 3 to 4 cups
- 8 large eggs
- 1 cup milk
- 1 cup grated cheddar or other cheese
- Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- 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
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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
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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)
Here’s some answers to two of our travel questions!
Favorite Travel blogs:
Beyond the Tent
The Bucketlist Family
Essentials for Staying Balanced (and clean!):
Erinn’s favorite face and body lotion
Rachel’s favorite Cucumber Facial Wipes