My Thanksgiving gratitude gift for my husband and the THT chef

There's many things I'm grateful for when it comes to my husband Erik, but one thing I love most about him and am so grateful for, is how utterly supportive he is of my dreams and business aspirations.  

On our first date, I told Erik I wanted to start a plant-based, meals to-go service while we made vegan manicotti and pasta from scratch together.  We were using tofu and turmeric to make the pasta as an assignment I was working (as a chef with over 15 years experience, Erik had never heard of making pasta this way -- bonus points for me!).  

And now, almost 2 years since that date (the manicotti was delicious by the way), we've made my dream meal service, Trisha's Healthy Table (THT), come true.

Erik's never doubted my abilities to succeed in work and life and better yet, helps me give my all to be the best me I can be.  And that, means the world to me.  

I'm grateful for Erik's support not just because he's a kickass chef and cooks all the THT meals, but because at my every "holy shit, what are we doing!?  Can I actually do this?" moment, he never lets me quit and never shows an ounce of doubt in my abilities to start a business that truly cares about helping people improve their health and eat healthy food that tastes damn delicious. 

From sharing his recipes with you, editing my newsletters at 1 am, quitting his restaurant job to work for us (a scary thing for him to do) and helping me launch eCourses in 2017, Erik is an integral part in helping me help you, learn how to eat better.  

A Trisha's Healthy Table member came to pick-up chili and cornbread on Monday and shared some timely insight she learned at yoga that day that inspired me to write today's post.  It went something like this...

"Not expressing the gratitude you hold inside for someone is like buying them a present, wrapping it, but never giving it to them."  

Not only were Erik and I honored to hear she was grateful for us, but it helped me write this blog. There's countless days when I think about how lucky and grateful I am to have Erik in my life, but I still hadn't written and shared those thoughts, which was something that was really important to me.  

So today I'm finally giving him one of the gratitude gifts I've kept to myself, for him and you to share.  

Today, Erik and I enjoyed a wonderful Thanksgiving -- we ate in the company of a large and truly wonderful family that took us Northerners into their South Carolina home.  

Here's some of the delicious food Erik made for Trisha's Healthy Table and for me for Thanksgiving...

Erik's creamy tahini mashed potatoes and oyster mushroom gravy.  Oh it was SO good! And so healthy!

Creamy tahini mashed potatoes, oyster mushroom gravy, green bean casserole and lentil loaf (I also added cranberry sauce to the plate and bread. Yum!).  100% plant-based, vegan and oil-free.

We also enjoyed a walk in Harbison State Park where the trees have finally changed to fall colors here (which I'm also very grateful for).

Erik and I enjoying the fall leaves in Harbison State Park, SC. Thanksgiving Day 2016.

Take Control Now Question

"What are you grateful for Chef Erik for?  His recipes, him supporting me to better serve you, or his freakin amazing food? 

Or, who haven't you expressed your gratitude gift to yet but should've?  When will you?" 

Please help Erik know how amazing of a human, husband and chef he is by clicking "comment" below and sharing your thoughts.  Or, let someone else important in your life, know how much they mean to you.

Love and Leafy Greens,

Trish
 

Why you need a decent chef's knife and two recommended knives for the home cook

Without a decent chef's knife in your kitchen, you're almost doomed if you want to eat healthy (unless you're microwaving all of your potatoes and veggies and eating boxed soups which is 100% okay.  And yes, you can achieve great health doing this as long as it's the right foods).  Having a decent chef's knife is the most essential ingredient you can have in the kitchen.

Here's why...

You need a chef's knife to cut well, everything!  -- your favorite veggies for salads and stir-fries, fresh fruit for daily desserts or oatmeals, tofu for marinating, veggies for pizza toppings, sweet potatoes for fries and the list goes on and on and on and on!

If you need some knife motivation or inspiration, here's Trisha's Healthy Table Meals Executive Chef, Erik Hoffman, showing you how to properly dice an onion. 

Here's Chef Erik Hoffman cutting carrots (purple on the outside, orange on the inside and way more fun) for our veggie miso bowl...

Why do you want a decent chef's knife compared to a crappy chef's knife?

You want good chef's knife because they're sharp.  Having a sharp knife is essential so you can dice and slice almost effortlessly.  When your knife is sharp enough, you can cut veggies without almost chopping your fingers off (unlike dull, cheap or flimsy knives) or having to put all of your might into each slice of the knife (again, from a dull, cheap or flimsy knife).  You can more easily make uniform cuts, which will help your food cook evenly and look more pleasing to the eye. 

Chef's knives are also long.  This is important because you have enough knife to cut through winter squashes, cantaloupes, watermelons etc.  Imagine trying to cut through a watermelon with a knife the length of your pointer finger.  It wouldn't work and it would be a big pain in the butt.

So go on and get yourself a decent chef's knife.  It'll make a world of difference in your kitchen and how you prepare healthy, plant-based meals.  

If you need some guidance choosing a good knife that doesn't break the bank, here are two recommendations from Chef Erik (and no, we do NOT receive any kickbacks or perks from sharing these knives with you.  We just want you succeed in the kitchen).

Two chef recommended in-home chef's knives

1.  Suisin Inox Western-Style Gyutou 8.2"

Erik recommends this knife because it's a blend of the best of Japanese and Western style knives at a very reasonable price for the quality.  

The Japanese style of the knife comes through with the shape and thinness of the blade.  It's also made by a reputable Japanese maker.  The Western contributions of the knife are it's stainless steel blade.  This means your knife will stay nicer longer without having to take as much care of it (aka great if you're not a professional chef or knife hobbyist).  

The price?  It's $112.50.  You may think this is pricey, but goof chef's knives can cost thousands of dollars.  Trust me, you don't want a $40 knife.  That being said, this is a steal of a knife, especially for the quality.

2.  Misono UX10 Gyutou 8.2" 

This knife is also a combo blend of Western and Japanese knife styles for the same reasons.  It's just a little bit sharper (makes cutting easier), a little bit nicer and a little more expensive.  It's $185 on Amazon.

If you want even more help using a chef's knife, consider a 14 week course with me in Columbia, SC.  Seven classes of plant-based evidence and lifestyle skills and 5 weeks of hands-on cooking, including how to use a chef's knife, over 14 weeks.  Cutting homework included.  Click here to learn more.

Now it's time to hear from you.  Answer today's Take Control Now Question by clicking 'comment' below and share your thoughts and questions around knives...

Take Control Now Question

How do you struggle using a knife in the kitchen?  What can Chef Erik and I teach you about knives to make cutting plants easier for you? 

Answer today's Take Control Now Question by clicking 'comment' below. 

How to make coconut infused quinoa

Erik and I were recently interviewed by The State newspaper in Columbia, SC.  Why?  To share with the world how we're working on creating your dream dinner and health help solution right here in Columbia, SC -- Trisha's Table, Healthy Meals To Go (want to know more?  Click here).

For the article, which comes out tomorrow, we were asked to include a recipe.  Instead of choosing an intensive recipe that Erik spends hours on in the kitchen, we thought we'd share something simple, versatile and quick that you could easily replicate at home (we know you're busy and cooking can be a bi-atch sometimes.  Again, Trisha's Table, here we come!).  

One reason this recipe is awesome is because you can make a batch and then use it to make a more exciting breakfast, lunch or dinner.  In the notes below, I share breakfast and dinner quinoa ideas so be sure to scroll down.

Coconut Infused Quinoa

By Trisha’s Table, inspired by Chef Toby Leeuw 

• Total “I have to do something time”: 5 minutes
• Total cook time: 25 minutes
• Yields: 3 cups

Quinoa (pronounced keen-wah) is considered a whole-grain, but it’s actually a seed.  It tastes like rice, but nuttier, with a light, fluffy texture.  And best of all, you only have to put 5 minutes of work in for this yummy, breakfast, lunch or dinner staple.  Thank you quick dinner Gods!  Be sure to buy it pre-rinsed if you’re looking to save time feeding the fam.  Quinoa has a natural bitter coating so the birds don’t eat it.  If you don’t buy it pre-rinsed or rinse it yourself, your kids won’t eat it either.  But, if you follow this recipe, the kiddos might just flock for seconds.  And if they don’t, you’ll have tropical leftovers to eat with sliced bananas, dates and crushed walnuts for breakfast. 

Ingredients:

• 1 cup white quinoa rinsed
• 1 1/2 cups water
• 1/2 cup canned coconut milk or cream

Directions:  

Mix water and coconut milk in a medium pot using a mixing spoon or whisk.  Bring mixture to a boil.  Once boiling, add quinoa, stir 2 times then cover with the lid.  Immediately turn the stove setting to low (as low as it will go without turning it off).  Set the timer for 15 minutes.  Don’t lift the lid off the pot until the timer goes off.  If you do, you’ll release the heat.  Once the timer beeps, remove from heat, and let sit for another 5 minutes.  Remove the lid and “fluff” with a fork (scoop the bottom of the quinoa to the top a few times).  Serve and enjoy.  

Notes:

• Find canned coconut milk or cream in the Asian or international section of almost all grocery stores.
• This coconut infused quinoa also tastes great as a salad base or topping.  Try mixing it with spring mix, diced mango, pineapple or papaya and topping with a squeeze of fresh lime juice and cilantro for an edible garnish.
• You can always cook quinoa in water or veggie broth for an even healthier, low-fat meal ingredient.  Cooking it in veggie broth will give it more flavor and a different taste.  Try mixing it with baked sweet potato, and a black bean, onion and yellow pepper sauté, with sliced tomatoes and fresh corn.  Top it off with cashew sour cream and salsa and you’ll have yourself a deliciously, filling and healthy Trisha’s Table style meal. 

Let us know how it goes!  How did your quinoa come out?  What did you pair it with? Share your voice by clicking 'comment' below.