Episode 005: Chocolate Chip Cookies, Gettin’ Deep & Intuitive Eating

In this episode we discuss all things Intuitive Eating and how it has shaped our food philosophies, both personally and in our careers. But first, Rachel made the most DELICIOUS cookies ever, and Erinn tried really hard to not eat them all. Instead, they both savored every chocolatey, crumbly morsel. Guilt free! 

Intuitive Eating

We’ve talked about Intuitive Eating in almost every episode so far, and it’s about time we spent some quality time discussing our favorite topic. We explain what the Intuitive Eating concept is, why and how it works for us, our personal journeys into this food philosophy (WARNING: we get deep! like, Junior High insecurities deep!), and how others can get started in this eating practice if they so desire! Special thanks to Rachel’s family and Erinn’s family for providing insightful thoughts on the topic of Intuitive Eating.

Things we discussed in this episode:
Intuitive Eating (THE BOOK) by Evelyn Tribole MS, RD and Elyse Resch MS, RD, FADA, CEDRD

Rachel’s other favorite books and resources:
Ellyn Satter’s “What is Normal Eating?”
Eat What You Love and Love What You Eat by Michele May, MD

Erinn’s other favorite books:
Women, Food, and God by Geneen Roth
Brain Over Binge by Kathryn Hansen

Rated explicit because we include a blooper at the end where Erinn takes the Lord’s name in vain and Rachel drops the F bomb. Rated clean if you skip the bloopers!

We also want to thank those who have been listening to our show, leaving reviews and comments, sending messages on Facebook and by email- it truly means so much that this fun, creative project we have put out there is being heard and enjoyed! In case you’re wondering how to leave a review on iTunes for us, here’s a brief how-to:
Click this link to go to our page on the iTunes Store, click the button, “Write a Review,” create a nickname or use your real name, let us know what you think of the show, and click submit! Thanks again for joining us around our kitchen table!

Table Chat Show iTunes Review

Elyssa's Chocolate Chip Cookies
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  1. 1 cup butter
  2. 3/4 cup sugar
  3. 3/4 cup brown sugar
  4. 2 eggs
  5. 1 tsp vanilla
  6. 3 cups flour
  7. 1/2 tsp salt
  8. 1 tsp baking soda
  9. Chocolate chips (I prefer milk chocolate chips and use an entire 11.5 oz bag)
  1. Either in a Kitchen Aid mixer bowl or by hand, cream the butter, sugar, and brown sugar
  2. Add in the eggs and vanilla. Mix well
  3. Slowly add in the flour. I usually add a cup at a time to the mixing bowl
  4. Add salt and baking soda, mix until well combined with other ingredients
  5. Gently fold in the chocolate chips to the dough
  6. OPTIONAL STEP: Chill your dough overnight, or if you really have the time, chill for 36-48 hours. This allows the dough to "age"
  7. Scoop your desired cookie size and place dough on a baking sheet. I usually spray a fine layer of non-stick cooking spray. I can usually get ten cookies on my sheet per batch
  8. Place sheet into an oven preheated to 375 degrees F and cook for 8-10 minutes or to desired doneness. I like them dough-y!
  9. Recipe yields about 20-25 cookies. Savor them all!
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Episode 004: Protein Bars, Supportive Bras & Exercise

We start today’s episode with our first TASTE-TEST! Erinn bought five different high protein bars from her favorite store in the entire universe, Sprout’s Farmers Market, and then sampled each with Rachel.


Protein bars we tried:
EPIC Bar – Bison, Bacon & Cranberry Bar
Hemp Hearts Bar – Vanilla
Zing Bar – Peanut Butter Chocolate Chip
Kind Bar – Black Truffle, Almond & Sea Salt
Quest Bar – Double Chocolate Brownie


We also discussed a recent study exploring the “The Right Dose of Exercise for a Longer Life,” written up in the New York Times’ Well Blog. Listen in on how we currently like to exercise, what we wear, and our current favorite songs to get motivated!

Special thanks to Dr. Shannon Smith, fellow dietitian, exercise physiologist and sports nutrition expert, for her best pre- and post-workout fuel recommendations!

Erinn’s fave workouts:
Fitness Blender (YouTube channel)
MTV Power Yoga DVD
Iron Core Kettlebell DVD

Rachel’s fave workouts:
Indoor cycling classes/road biking

Favorite Workout Gear:
Lululemon Pace Rival Crop leggings
Lucy Hatha capri
…and, supportive bras!!!

Fave workout songs of the moment:
Rachel’s – West Coast (ZHU Remix) by Lana Del Rey
Erinn’s – Good Intentions (ft. Miguel) by Disclosure

This episode is rated Explicit because Erinn says what the hell, Rachel says what the hell, and there’s the ever-present F-bomb at the very end in the bloopers (did you know we always include bloopers?! Make sure you stick around for them!). What the hell?!

Episode 003: Hippie Crispies, Mirandas & Egg Milk

We start today’s show with a delicious dessert, Hippie Crispy Treats from Food52 Baking, the first dessert on Table Chat! Erinn made it, then Rachel ate it.

Hippy Crispy Treats Food52

In this episode, we are talking all about what we eat when we eat alone. We got the idea from one of our favorite shows, Sex and the City, so in addition to sharing what our menu looks like for a party of one, we took two different “which Sex and the City Character are you” quizzes and of course, we chat about our respective results! See if you can guess which character we both get. And you can take the two quizzes we did, too! Find them here and here. Also, why are we still obsessed with Sex and the City after all these years? What is so appealing about the show? We think this article sums it up pretty well!

Sex and the City

We also share the things we like to do and wear when no one else is around because we’re both homebodies at heart. Rachel paints her nails with this perfect pink Essie polish, Erinn shares her favorite eyebrow shaping tool, and they both LIVE for comfy pajamas like these or these.

This episode rated explicit because we throw the word sex around a few times, but share nothing gross or personal- we promise. And Rachel says “long-ass”. As usual, sorry to our moms.

Hippie Crispy Treats
Yields 16
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  1. 1/2 cup maple syrup
  2. 1/2 cup brown rice syrup
  3. 1/2 cup almond butter
  4. 3 1/2 ounces bittersweet chocolate chips
  5. 2 tablespoons coconut oil
  6. 1/4 teaspoons salt
  7. 4 cups brown rice crisps
  1. 3 1/2 ounces bittersweet chocolate chips
  2. 2 Tablespoons coconut oil
  3. 1/4 cup toasted sliced almonds
  4. 1/4 teaspoon flaky sea salt
  5. Optional: shredded coconut flakes
  1. Line an 8-inch square baking pan with parchment paper, allowing it to drape over the edges.
  2. To make the bars, combine the maple and rice syrups in a large pan over medium-high heat. Bring to a boil and cook, stirring frequently, for 1-minute. Remove from the heat, add the almond butter, chocolate, coconut oil, and salt, and stir until the mixture is smooth and the chocolate is melted. Fold in the cereal.
  3. Transfer the mixture to the lined pan and pack it firmly and evenly using a spatula or your fingers (you may want to dampen your fingers to prevent sticking).
  4. To make the topping, combine the chocolate and oil in a small saucepan and cook over very low heat, stirring constantly, just until the chocolate has melted, then cool for 5 minutes.
  5. To assemble the treats, pour the topping evenly over the rice mixture and smooth the top with a rubber spatula. Sprinkle the almonds and salt over the top.
  6. Let set at cool room temperature for about 2 hours, or in the refrigerator for about 1 hour, until firm. Use the edges of the parchment paper to lift the bars out of the pan and cut into 16 squares.
  7. These treats are at their very best the day they're made. They'll keep at room temperature for several days, though the cereal will soften slightly.
  1. Pop in the freezer for 5-10 minutes for a cool, crunchy treat.
Adapted from Food52 Baking
Adapted from Food52 Baking
The Table Chat Show http://tablechatshow.com/

Episode 001: Pizza, Tacos & Bowl Cuts

Welcome to the very first episode of The Table Chat Show!!! We are Rachel and Erinn- full-time Registered Dietitians, part-time pizza/taco enthusiasts. This is our show where we talk food, nutrition, and whatever else we feel like. We are so excited to FINALLY welcome you to come sit around our table and chat- because the more you know, the more you can eat!


This episode was appropriately recorded on National Registered Dietitian Day back in March. We celebrate ourselves and our show by enjoying some tacos and pizza, our favorite foods, and chatting about who we are as dietitians and humans!

We cover everything today from our eerily similar childhood haircuts to our food philosophies- in which Erinn believes in finding what balance works for you and Rachel believes there is always room for occasionally eating nachos on the floor with your dad.


When we aren’t busy being nutrition professionals, Erinn likes comic books, hanging with her dog and blogging at FoodBalance, while Rachel likes cycling and practicing her food writing skills on Food-ish. We both share a fact few people know about us, Rachel divulging that to make money during the dietetic internship she would work as a princess at birthday parties and Erinn disclosing that her awesome Princess Daisy costume won her free food at a local pizza place (surprise, surprise on choosing pizza, Erinn).



We hope you enjoy this episode! Let us know what you think, what your food philosophy is, and if you also had a bowl cut as a child.

This episode is rated explicit because we both accidentally say the F word once and it was too funny to edit out. Sorry to our moms.

BBQ Brussels Sprouts Pita Pizza
Serves 2
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Prep Time
10 min
Prep Time
10 min
For the Brussels Sprouts
  1. 1 teaspoon olive oil
  2. 2 Tablespoons red onion, diced
  3. 2 teaspoons garlic, minced
  4. 2 slices pre-cooked bacon, chopped
  5. 1.5 cups brussels sprouts, shredded
  6. pinch red pepper flakes
For the Pizza
  1. 2, whole wheat (or sprouted grain) pitas
  2. 1/2 cup BBQ sauce
  3. 1 cup shredded mozzarella
  4. 1/4 cup fresh, grated parmesan
  5. Optional toppings: sliced kalamata olives, banana peppers, pineapple
For the Brussels Sprouts
  1. In a large pan, over medium heat, add olive oil, garlic, and red onion.
  2. Sauté for 2-3 minutes, or until onion is translucent.
  3. Add bacon pieces, stir to combine.
  4. Stir in red pepper flakes.
  5. Add Brussels sprouts (in a even layer) and sauté for 2-3 minutes.
  6. Leaves will become slightly wilted and crispy. Set aside.
For the Pizza
  1. Preheat the oven to 425. Place pitas on a large baking sheet.
  2. Spoon 1/4 cup of BBQ sauce on each pita.
  3. Layer 1/2 cup of mozzarella and 1/2 the parmesan on each pita.
  4. Top with half the Brussels sprouts mixture on each pita.
  5. Bake for 10-15 minutes (depending on your preference), slice, and serve!
The Table Chat Show http://tablechatshow.com/
Steak Tacos with Cucumber-Avocado Salsa
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the tacos
  1. 1 tablespoon chili powder
  2. 2 cloves garlic, minced (about 2 tablespoons)
  3. ¼ teaspoon ground cinnamon
  4. ¼ teaspoon salt
  5. Pinch of paprika
  6. 1¼ pounds chuck steak
  7. 6-inch-diameter corn tortillas
  8. 3 cups shredded red cabbage
  9. ½ cup chopped fresh cilantro
  10. 1 lime, cut into wedges
For the salsa
  1. 1 medium English cucumber, seeded and diced (about 2 cups)
  2. 2 medium avocados, peeled, pitted and diced
  3. ½ red onion, diced
  4. Juice of 2 limes (about ¼ cup)
  5. ¼ cup chopped fresh cilantro
  6. 3 jalapeno peppers, seeded and finely chopped, or to taste
  1. Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.
  2. In a small bowl, combine chili powder, garlic, cinnamon, salt, and paprika. Rub the spice mix on both sides of the steak.
  3. Grill or broil the steaks for 5 minutes per side (for medium rare) or until meat finishes at your desired degree of doneness. Remove from the heat and let the meat rest for 5 minutes. Carve into thin slices.
  4. Warm the tortillas either on the grill for 30 seconds or in the microwave between two moist paper towels for 45 seconds.
  5. Place carved steak, cabbage, and cilantro in the warm tortillas. Squeeze lime over the top.
  6. Top the taco off with the salsa, made by combining all the salsa ingredients in a medium bowl and tossing gently until mixed. The salsa is best served within an hour of preparing.
Adapted from Ellie Krieger's The Food You Crave
Adapted from Ellie Krieger's The Food You Crave
The Table Chat Show http://tablechatshow.com/