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 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/