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Aislynn welcomes to the Dinner Table Clifton Pope Health Fitness Wealth Business Wellness Coach. Clifton and Aislynn get into the nitty gritty of their predictions for the ploycrisis era as Aislynn calls it. Shrimp Tacos with Gourmet Faye's Corn Tortillas and Gulf Shrimp --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

It's Just Aislynn talks about turning 45, her hiking and camping adventures, intentional communities and of course new interesting philosophical ideas are surfacing! Camp Style Chicken Soup Camp Style Breakfast Random Question of the Week? Would you turn your children in if they created a crime? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Aislynn welcomes Raven Raines the Coastal Bend Homesteader to the Dinner Table. And they have officially begun dating online. The Conversations at the Dinner Table this week get a bit intense...WARNING...TALK OF SUICIDE. We also use curse words, talk about the nut balls on Tik Tok and Recovery, Homesteading, Austin getting invaded by the LA Douche Bags, radical remission and exchange a lot of good vibes. Seasonal Chicken Soup with Squash Jalapenos and Cilantro. Too much talk to even need to pull a random question this week. --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

It's Just Aislynn --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

This week Aislynn welcomes long time friend and fan of the podcast Chef Harold Ramos to talk! --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

You have heard Aislynn talk about Tevin Gray, GROW local South Texas, the learning garden and so much about the development of the local food industry. Hear Aislynn and Tevin dive deep into the historical record and the friendship that built an infrastructure of leaders that could very well be an answer to even more prayers as we continue down our path into the future. Oh by the way...guess who the newest Executive Director of GROW Local South Texas is?? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Dinner Guest Kaylynn Paxson and Aislynn meander around lots of conversation about being community driven leading women. Dinner was Pumpkin Soup created on Chat GPT and Aislynn feels like she is really crafting her in kitchen skills with her seasonal growth into weekly 5 star farm to table meals! --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Cecilia Hanna LaDeesse bringing her Crazy Good JuJu. Recipe: **Sauteed Swiss Chard with Mushrooms, Shrimp, Garlic, and Lemon** **Ingredients:** - 1 bunch of Swiss chard - 2 tablespoons olive oil - 3 cloves garlic, minced - Zest of 1 lemon - Juice of 1 lemon - Salt and pepper to taste - 8 oz mushrooms, sliced - 8 oz shrimp, peeled and deveined **Instructions:** 1. Wash the Swiss chard thoroughly and chop it into bite-sized pieces, separating the stems from the leaves. 2. Heat the olive oil in a large skillet or frying pan over medium heat. 3. Add the minced garlic and sauté for about 30 seconds or until fragrant. 4. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown. 5. Push the mushrooms to one side of the pan and add the shrimp. Cook for 2-3 minutes on each side until they turn pink and opaque. 6. Add the Swiss chard stems to the pan and cook for 2-3 minutes until they start to soften. 7. Add the Swiss chard leaves and cook for an additional 2-3 minutes until wilted. 8. Add the lemon zest and lemon juice, then season with salt and pepper to taste. Toss to combine. 9. Continue to cook for another 2-3 minutes until the chard is tender but still vibrant in color. 10. Remove from heat and serve hot. This recipe now includes mushrooms and shrimp for added flavor and protein. Enjoy your delicious, dairy-free Swiss chard dish! Random Question: If you found out a clothing brand you liked used child labor, would you stop buying that brand? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Aislynn welcomes to the Dinner Table this week's special guest Debra Scott-Brown sharing her Good Vibes. Recipe: Ingredients: 1 large eggplant, cubed 1 cup okra, chopped 1 lb (450g) goat meat, cubed 1 cup plain coconut yogurt 2 tablespoons oil 1 large onion, finely chopped 2 tomatoes, chopped 2 teaspoons ginger-garlic paste 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon chili powder (adjust to taste) Salt to taste Fresh cilantro leaves for garnish Instructions: Heat oil in a large pot or pressure cooker over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown. Add ginger-garlic paste and sauté for another minute until the raw smell disappears. Add coriander powder, turmeric powder, chili powder, and garam masala. Stir well for a minute to toast the spices. Add cubed goat meat to the pot and brown it on all sides. Add chopped tomatoes and cook until they turn soft and the oil starts to separate from the masala. Add cubed eggplant and chopped okra. Stir gently to coat the vegetables with the spices. If using a pressure cooker, add enough water to cover the meat and vegetables. Cook for about 20-25 minutes or until the meat is tender. If using a regular pot, you may need to simmer for a longer time, possibly an hour or more, until the meat is tender. Once the meat and vegetables are cooked, check for seasoning and adjust salt and spices if needed. In a separate bowl, whisk the coconut yogurt until smooth. Gradually add the yogurt to the curry, stirring continuously. Warm the mixture gently for a few minutes. Do not let it boil. Garnish with fresh cilantro leaves. dairy-free, sugar-free, and grain-free pumpkin bread with banana: Ingredients: 1 cup pumpkin puree (unsweetened) 3 ripe bananas 4 large eggs 1/2 cup almond flour 1/2 cup coconut flour 1/4 cup coconut oil (melted) 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp salt Optional: 1/2 cup chopped nuts or seeds (e.g., walnuts, pecans, or pumpkin seeds) Instructions: Preheat your oven to 350°F (175°C) and grease a loaf pan. You can use coconut oil for greasing. In a large mixing bowl, mash the ripe bananas. You can use a fork or a potato masher. Add the pumpkin puree and mix well. Add the eggs and melted coconut oil. Mix until well combined. In a separate bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. If you're adding nuts or seeds, fold them into the batter. Pour the batter into the greased loaf pan. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve! This week's Random Question got us on the naughty list! WHat is your favorite cuss word? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Join us for a lively episode of Dinner Table Talks as host Aislynn welcomes the incredibly talented and witty community artist, muralist, and all-around creative force, Monica Marie Garcia. Their conversation unfolds like a captivating soap opera, touching on everything from farm life antics ("You can thank me"), the intricacies of rooster dynamics ("He'll end up in a group that cock fights, which technically is illegal in the United States. It's very inhumane."), to the heartwarming chaos of family gatherings ("You, me, your crazy tia, and then your uptight one"). Monica's infectious energy and passion for her craft shine through as she shares her journey from childhood dreams of being an artist to becoming a respected figure in the art scene. With humor and wisdom, Monica challenges the notion that artists should settle for less and encourages us all to support the hustle. Don't miss this episode that's bound to leave you both inspired and entertained. Sit back, relax, and join in the conversation! AI Did it again! 4 boneless, skinless chicken breasts 1 bunch Malabar spinach leaves (washed and chopped) 1 cup fresh basil leaves (chopped) 1 cup quinoa 2 cups water or chicken broth 2 tablespoons olive oil 4 cloves garlic (minced) Salt and pepper to taste Instructions: Prepare Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and set aside. Preheat Oven: Preheat your oven to 375°F (190°C). Season Chicken: Season both sides of the chicken breasts with salt and pepper. Sear Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts and sear for about 2-3 minutes per side until lightly golden. Add Aromatics: Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add Spinach and Basil: Add chopped Malabar spinach and basil to the skillet. Sauté for another 2-3 minutes until wilted. Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Serve: Plate the cooked quinoa and top with the chicken breasts, Malabar spinach, and basil mixture. Enjoy your modified dish of Chicken Breasts with Malabar Spinach, Basil, and Quinoa! It's a nutritious and flavorful option that meets your dietary restrictions. Random Question: Can you tell about a random act of kindness? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

"A Journey of Healing: Experiencing Foster Care and Adoption with Kassandra Villareal" This week, Aislynn welcomes Kassandra Villareal, a Local Parenting Coach with a Masters in Counseling, for an intimate conversation on healing from trauma. This episode delves into the deeply personal experiences of foster care and adoption, shedding light on the complexities of Adoption and Mother Wounds. Trigger Warning: This episode contains discussions of sensitive topics, including mental, emotional, and sexual abuse, abandonment wounds, and the impact of the public school system on children's well-being. Please ensure you are in a comfortable space to engage with this conversation. Recipes: Another Idea from AI for how to use Seasonal OVerflow of Abundance with special diet. Okra and Ground Beef Stir-Fry: Ingredients: 1 pound ground beef 1 pound fresh okra, washed and sliced into rounds 1 onion, chopped 3 cloves garlic, minced 1 bell pepper, sliced 2 tomatoes, chopped 2 tablespoons olive oil 1 teaspoon cumin powder 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon paprika (adjust for desired spiciness) Salt and pepper to taste Fresh cilantro leaves for garnish Instructions: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook until it becomes translucent. Add the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet and cook until it's browned and cooked through. Break it up with a spatula for even cooking. Once the beef is cooked, add the cumin, coriander, turmeric, paprika, salt, and pepper. Stir well to coat the meat evenly with the spices. Add the sliced okra and bell pepper to the skillet. Stir-fry for about 5-7 minutes until they start to soften but still maintain a slight crunch. Finally, add the chopped tomatoes and continue to cook for another 2-3 minutes until the tomatoes have softened and incorporated with the other ingredients. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh cilantro leaves. This dish pairs well with rice or a gluten-free alternative like quinoa or cauliflower rice. Enjoy your dairy-free, wheat-free, corn-free okra and ground beef entrée! Random Question: Do you learn more from winning or losing? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support

Episode 5.5 I Don't Know What I Taught Those People I Was So High Welcome to another exciting episode of Dinner Table Talks! Joining me at the table this week is the fabulous Deidra Meyer-Hager, owner of Design Concepts Salon and Boutique, and you guessed it a Capricorn bestie. We're here to dive deep into some sizzling hot topics because, let's face it, I adore boss bitches! This week, we've got an eclectic mix on the menu: The daring escape attempt My encounters with coral snakes, a wake-up call for sure! The age-old question: Did you conquer the creature or let it be? Exploring neuromuscular dysfunction and its implications The mystery dweller inside that enigmatic hole Getting precise with diagnostics, because accuracy matters A choice: Will we harness this power for good or let it lead to our demise? A gentle reminder: Don't let the door hit you on your way out! Oops, did that slip out? Nifty tricks to dodge phone conversations (because who enjoys them anyway?) Confessions of an Earth allergy - it's a thing! That time I mystified folks while soaring in the clouds Embracing our introverted souls, a secret we share with the world When I had to boldly declare my uniqueness, and the world quaked in fear A flag beckoning me forward, a symbol of promise and adventure Caught in the liminal space, riding the waves of tranquility before the tempest strikes Tune in for a whirlwind of conversation that promises to be nothing short of spectacular. Join us as we navigate the twists and turns of life, from the quirky to the profound. Let's savor the calm before the storm, together! Unanswered Questions: Do Coral Snakes live in families? What's the likelihood of snake bite? Where do they live? Did Aislynn try using AI to find a recipe? Recipe of the Week: Thank you ChatGPT! "Ground Beef and Swiss Chard Stuffed Bell Peppers" that meets your dietary restrictions: Ingredients: 4 large bell peppers 1 pound ground beef 1 bunch Swiss chard, stems removed and leaves chopped 1/2 cup fresh basil leaves, chopped 2 cloves garlic, minced 1 small onion, finely chopped 2 tablespoons olive oil Salt and pepper to taste Instructions: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside. Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, and sauté until fragrant and translucent. Add ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks. Once the beef is cooked, add chopped Swiss chard and basil to the skillet. Cook until the chard is wilted and tender. Season with salt and pepper to taste. Stuff the hollowed-out bell peppers with the beef and chard mixture. Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for about 30-35 minutes, or until the peppers are tender. Serve hot and enjoy! This recipe avoids dairy, sugar, corn, and wheat. It's a flavorful dish that fits your dietary preferences. Enjoy! Random Question: What do you do when you're homesick? --- Send in a voice message: https://podcasters.spotify.com/pod/show/dinnertabletalks/message Support this podcast: https://podcasters.spotify.com/pod/show/dinnertabletalks/support