Lemon Dijon Broccoli, Roasted or Raw!

My husband…is my treasure.  He is also…a weirdo.  Especially when it comes to food temperatures.  Apparently, warming things up is too much of a hassle.  He’ll eat all sorts of things cold…restaurant leftovers, mashed potatoes, burgers…bleh!  This is coming from the lady that hates even eating pizza cold 😉  But that is a little weird, right?  I mean, come on…cold mashed potatoes?!  (Though, really…I was raised with three brothers….I should know by now that he is a boy, which means he is probably doing those things in front of me just cause he enjoys my reaction :P).  Anywho.  Most of the time I freak out and have to turn around when he is eating strange cold substances.  But a few nights ago the situation had a funny twist.

Do you remember when I was mentioning in my Caper Green Beans post that I have been so pleased to discover all the different things you can do with veggies simply by tossing them in different vinaigrette variations?  Well…this is one of the experimental variations I have come up with, all by myself.  And may I just say…I ROCKED IT!  Haha.

So.  I was preparing to roast some broccoli…I had it all washed, chopped up, I mixed up a nice sauce and tossed the broccoli in it, then dumped it out on my baking sheet…but right before I tossed it in the oven, sweet husband walked up and grabbed a piece. He had smelled the sauce from the living room and had to inspect.   In usual OCD chef form, I started flipping out!  My first thought; “no! Don’t do that!  What if we won’t have enough?!”  (Wow…like one floret is going to change the success of a meal.)  My second thought; “what the heck?!  That’s gross I have to cook it!  You’re so weird!  Don’t…no…wait…stop…oh.  You did it.”  (Apparently I forgot that I gladly eat raw broccoli with veggie dip.)  His eyes got wide, he grabbed another floret and shoved it in my face.  I started squirming away but he kept insisting that it was “SO GOOD.”  So I finally gave in, he plopped it in my mouth…and it was DELICIOUS!  So garlicky, tart, and wonderful.  Like seriously, I would make it for a snack!  So we laughed together, and I popped it in the oven, saying “Wouldn’t that be so sad if it’s not good roasted?”  Good news.  It was good roasted too!  A different kind of crunchy, the ends slightly blackened and roasted, lemony and still garlicky…but somehow, a different flavor!  And so.  In this recipe, you have a choice.  Hot or cold?  Yum either way!!!!

Here’s what you need:

  • 1 Large head Broccoli, or 2 Small (I used 3 of the chunks you buy individually instead of the pre-wrapped heads)
  • 3 Tbsp Butter, melted
  • 2 Cloves Garlic, minced
  • 1 tsp Dijon Mustard
  • 1 tsp Sour Cream
  • 2 tsp Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • Few Squirts of Hot Sauce

And here’s how you do it:

  1. Preheat your oven to 400 degrees if you are roasting.
  2. Wash and dry your broccoli, and chop into florets.
  3. Combine the rest of the ingredients in a small bowl.
  4. Place your broccoli in a large bowl, drizzle with the sauce, and toss together so it all seems to be coated.
  5. Eat raw, OR cover a baking sheet with foil for easier clean up, and dump your broccoli onto it in a single layer.
  6. Roast for 30-45 minutes, turning every 15 minutes.  I like ours really crispy and blackened, so I left mine in pretty long…but that part is up to you!!!

Serve with a lovely protein, and enjoy!

Mix up your sauce!!  Just like a vinaigrette, but I used melted butter instead of olive oil!  I love the taste of butter on veggies…and did you know that if you really get down to the nitty gritty of health…it is not recommended that you cook with olive oil?  Apparently heating olive oil destroys every health benefit and something happens chemically that can actually cause it to be harmful.  Weird, huh?  That’s definitely what I was told growing up, but we have learned that in some of our research.  So save the olive oil for salad dressings…and if you’re gonna heat a dish…stick to coconut oil or butter.  Yes, I actually think butter in moderation is a good thing 🙂

Lemon Mustard Broccoli 1

Choppy choppy broccoli broccoli!!!!

Lemon Mustard Broccoli 2

Tossin it with the sauce, hey hey hey hey!

Lemon Mustard Broccoli 3Now roast it, or just eat it cold!  You decide!!  Here’s to Mr. Rodgers for making that fine discovery…without his persistence I would have turned up my nose and never known how wonderful it could be!

Lemon Mustard Broccoli 4

Here it is being served with my new favorite, TURKEY FETA BURGERS!  Yeah baby!  See how crispy I got it?  Yay.  Beautiful combo.  Lovely meal.  My favorite company, even if he’s a weirdo.  It was a wonderful moment 🙂  I hope you have a moment just as wonderful with this meal!  Try it out and let me know what you think 🙂

Feta Burger and Broccoli

Turkey Feta Burgers.



This was really good.  For real.  I am so sad that I didn’t make a flippin quadruple batch.  What.  Was I thinking?  Whyyyyyyyyyyyy?

Dramatic?  Perhaps.  But if you try this, I think you will agree that this recipe is worth the drama.  If you have followed me for very long, you probably know of my love for cheeseburgers.  My Achilles heel when it comes to healthy eating.  This was a very healthy way to satisfy that ravenous hunger.  And you know what’s crazy?  I made these for dinner, then took the one remaining patty to work the next day and warmed it up for lunch.  It was even BETTER the next day!  Crazy sauce.  No more talk.  Let’s get to the recipe.

Adapted from womenshealthmag.com.


So, here’s what you need:

  • 1 lb Ground Turkey
  • 4 oz Crumbled Feta Cheese
  • 4 oz Roasted Red Pepper, chopped
  • 1 Egg
  • 2 Cloves Garlic, Minced
  • 3/4 tsp Greek Seasoning
  • Black Pepper to taste
  • 1 Tbsp Butter
  • Handful of Spinach
  • 1 Cucumber, sliced
  • Your favorite tzatziki sauce, optional (the original said just to mix plain Greek yogurt with lemon juice.  I already have a hard time with the tartness of plain yogurt, so I omitted a sauce all together.  My husband tried it with the lemon/yogurt combo and wasn’t impressed with the sauce.  It really didn’t need it.  But I bet it would be great with a proper tzatziki!)
  • Whole grain hamburger buns or a Portabella for gluten free folks, optional.  We ate it with no bun, and were completely satisfied!


And here’s how you do it!

  1. Combine first seven ingredients in a bowl.  Get down and get dirty, mix it up with your hands!!!  Doesn’t it smell sooooooo good?  Note…the texture may seem concerning…I thought it was too thin, but it worked perfectly!  Don’t fear!
  2. Form into four even patties, don’t forget to put a small well in the middle to help them to cook flat!
  3. Toss them into the freezer for a couple minutes while you clean your counters, slice your cucumbers, and rinse your spinach.  My husband gave me this tip.  Apparently that is what Bobby Flay does when he makes burgers.  It helps them not fall apart!
  4. Heat a pan over medium heat, with a Tablespoon of butter in the bottom.
  5. Place the patties in your warm pan, cover, and cook for seven minutes.
  6. Flip, and cook another 5 minutes uncovered.
  7. Place on a plate, spread some of your sauce on if you went that route, top with cucumber slices and spinach.  Eat.  Be amazed.



Chop your roasted red pepper, and mince your garlic.  Prep prep prep.

Turkey Feta Burger 1Put the first seven ingredients together in a bowl.

Turkey Feta Burger 2Don’t forget the egg!  I forgot it until after I had taken the pictures 😉  Mix it all together with your hands!  I recommend taking your rings off first 😉  It’s amazing how good it smells already at this stage.

Turkey Feta Burger 3Form into four patties, not forgetting to put a small well in the middle to help them cook flat!

Turkey Feta Burger 4Place them in the freezer for a couple of minutes.  This will help them bind together and keep a good shape.  Now you can make sure your spinach is rinsed, your cucumbers are sliced, your sauce is prepped (if you decided to make a tzatziki style sauce), and your counters are clear.

Turkey Feta Burger 5Heat a pan over medium heat, with a tablespoon of butter in the bottom.  Place the patties in the pan, cover, and cook for seven minutes.  Remove lid, flip, and cook five more minutes.

Turkey Feta Burger 6Remove and place on a whole grain bun, a portabella, or straight on your plate like we did 🙂  Top with your sauce (optional), cucumber slices, and spinach leaves.  You’re ready to enjoy!

Turkey Feta Burger 7







Raspberry Peach Hunger Suppressing Smoothie

This is for y’all that got excited about my Green Apple Smoothie post!!  Apparently smoothies are all the rage!!!  I guess it makes sense in the “health” circle…cause since my decision to turn around my eating habits (I type this as I shove a handful of Cheez-Its into my mouth.  I’m not perfect, okay?  I’m sick.  I gave in 😦 ) I have had smoothies almost daily.  They fill up my tummy, fight my cravings, and are so delish!  This one was pretty good, so I figured I must share!  Yummy.  It is a base that you can feel free to play with…smoothies are one of those foods that you can use as a canvas!  Be inspired and go create your own 🙂

Raspberry Peach Hunger Supressing Smoothie


So, here’s what you need:

  • 1-2 ripe peaches, seeded and sliced
  • 1 handful raspberries
  • 1 handful ice (I can’t stand lukewarm smoothies!)
  • 4 oz plain Greek yogurt
  • Unsweetened Coconut Milk, start with 1/2 C and keep going till you get desired consistency
  • 1 Scoop Creamy Vanilla Perfect Meal powder*
  • 1 Tbsp honey or agave, optional

For other fun options, you can add:

  • A glug of vanilla
  • A sprinkle of cinnamon
  • A Tbsp of Almond Butter


*Did you miss my notes about Perfect Meal Powder from my Green Apple Smoothie?  In a nutshell, it is a product from the author of The Maker’s Diet, Dr. Jordan Rubin.  It is a protein packed powder that you can use as a healthy snack (unlike most protein powders, it has none of the crap ingredients that strip away the nutritional value) or even a meal replacement.  With smoothies, it adds a nice creamy texture.  And my favorite, it expands in your tummy and makes you feel SO full!  It can be found at most health food stores, but if you go that route you are going to be paying almost $50 for a big jug.  We purchase ours at this website, where we can get it for almost half price!  Also, if you leave me some love in a comment and give me an email, we can send you an invite, which in turn will get both of us a small discount!  Yeah baby!


Here’s how you do it!

  1. Do I even need to put directions here?  I feel like it would be insulting your intelligence 😉  Toss in blender.  Blend.  Enjoy 🙂  


Good bye tummy grumblies!!!

Raspberry Peach Hunger Supressing Smoothie 2

OH MY GOSH Brownie Surprises! (Cheat Treat!!!)

There is nothing healthy about these.  And I’m not gonna lie.  I am completely unashamed.  I’m not perfect.  And who could resist these?!  I got the idea from a picture I saw on Pinterest…but it was mostly just a picture.  It did mention to use a boxed brownie mix.  No sir.  Those don’t come into my house.  Not after you have been raised on the brownies I was.  Anywho.  Want to know what I am talking about?  Here is a picture of the monster I made!!!

Photo (6)Yeah.  That happened.  Now you know why I call them “oh my gosh” brownies, haha!  See, Mr. Rodgers and his best friend were travelling to speak at a youth rally in Michigan.  I wanted to do something special to let them know they were loved and would be missed, and to make their long car ride more enjoyable 🙂 And so…this beast happened, haha!!  They FLIPPED over these!  And definitely appreciated their “Bromantic Weekend Away” basket 🙂  See?

Photo (5)Fun 🙂  So, here’s what you need:


And here is what you do:

  1. Follow the directions to mix up Beth’s Brownies.
  2. Line your muffin tins with the foil liners.
  3. Fill the bottom of the muffin tins with a large spoonful of brownie batter.
  4. For each muffin tin, take an Oreo, spread PB on it, top with another Oreo and spread more PB on top of that.
  5. Squish your Oreo sammich down into the batter, so that there is still a layer on the bottom and yet it starts to squish up the sides.
  6. Top with another large spoonful of brownie batter.
  7. Bake until a toothpick inserted into the brownie part comes out clean 🙂
  8. Take a bite while it’s warm!!!  There are few things better than piping hot Oreos!!  Enjoy!!!!



Grilled Chicken and Chickpea Salad

We eat a lot of salads in this house.  Not puny salads.  No sir.  Salads that will fill your tummy, and ignite your taste buds!!  Salads that you can be EXCITED about!!!  Yeah that’s right.  We get excited about salads.  I don’t think that means we are weirdos.  I think that means that salads are under appreciated ..and we have discovered some fantastic ones!  This one…I haven’t had time to write about yet…but have already made probably three times.  I love it so much.  I asked Mr. Rodgers what his favorite salad is that we make.  He ended up telling me that he loves the cheese balls from our Pear and Cheese Ball Salad, but that over all…this one is so delicious and filling that he would have to say it get’s the title of his favorite!

Here is what you need:

  • 2 Hearts Romaine, chopped or torn into bite sized pieces
  • 3 Good Handfuls of Spinach (approximately…cause let’s just be honest, all of our hands are different sizes!)
  • 2 Large Carrots, peeled and sliced
  • 1 Cucumber, peeled and sliced
  • 1 Bell Pepper of your favorite color, sliced.  I even did half green, half red once.  It was great!
  • 1/4-1/2 Red Onion, thinly sliced.  Again, I must say I believe red onion is something to use “to taste”
  • 1/4 Head of Red Cabbage, sliced
  • 1 Can of Chickpeas, drained and rinsed.  OR a cup or more of dry chickpeas (garbanzo beans), soaked over night and simmered for two hours.
  • 3 Large Chicken Breasts
  • Herbamare Seasoning
  • Black Pepper
  • Some of your favorite dressing, or a recipe of my favorite home made vinaigrette.

Mrs. Rodgers’ favorite vinaigrette!  Though it is entirely out of character for me, I DON’T MEASURE THINGS FOR THIS DRESSING!  But it is FABULOUS! So feel free to give it a try!!! 🙂

  • Olive Oil, about 1/4 C depending on how many servings you are eating at once!
  • A squeeze of Flax Oil
  • A spoonful of sour cream
  • A spoonful of Dijon Mustard
  • A glug of Vinegar of choice
  • A glug of Lemon Juice
  • Hot Sauce to taste

And here’s how you do it:

  1. Heat your grill or grill pan.  
  2. Slice your chicken breasts in half long ways so that they cook faster, and it gives the impression that there is a lot more chicken than there really is 😉
  3. Season the chicken breasts liberally with Herbamare and black pepper.
  4. Grill the breasts till done, it wont take long since they’re halved.  It probably takes about 5 minutes per side on my little grill pan.
  5. Remove chicken and let cool.
  6. Prepare your veggies and place in a large bowl.
  7. Chop your chicken and add.
  8. Toss in the chickpeas.
  9. Prepare whatever dressing you desire to use.  Toss the salad, place on serving plates and top with dressing, OR do it all together in a bowl.  I usually eat this for lunches over a week, so I make a small recipe of dressing at a time and combine it after I have portioned out what I want 🙂

Not too hard, right?  And one of the most satisfying salads you will ever eat!  I actually wake up excited for lunch when I know this is planned!!!  TRY IT!  It’s phenomenal 🙂

Just in case you don’t know what Herbamare is, here you go!!!  It is a seasoned sea salt that adds a kick to your food 🙂  And it’s alllllllll natural baby!

Grilled Chicken Chickpea Salad 1

Slice your chicken breasts in half long ways, and season well with herbamare and pepper.  Grill until done, mine took about 5 minutes per side 🙂

Grilled Chicken Chickpea Salad 3

Prep your veggies!!!  That’s a lot of veggies…and a lot of nutrients!  Yeah baby!!!  Feel free to add or subtract…play with the recipe!  Salads are flexible!

Grilled Chicken Chickpea Salad 2

Put everything in a LARGE bowl.Grilled Chicken Chickpea Salad 4

Look at all that stuff!!!
Grilled Chicken Chickpea Salad 5Toss it together!!!

Grilled Chicken Chickpea Salad 6Done!!!  YUM!

For When I Want a Donut

This is going to be a quick little post…to help you get through the days when you get to work and they have a whole box of Dunkin Donuts available for the taking.  Sigh.  Oh…am I the only one that that happened to?  Haha.  I just wanted to give you an idea for a little treat that is sweet, satisfying, and will not taste fake and make you feel like crap.  If you have been eating healthy for a stretch of time, and then had a donut…you will know exactly what I mean 😉

So, here’s what you need:

  • Spelt bread, or something similar
  • 1/2 a banana
  • Almond butter
  • Honey, preferably organic and raw.  But either way it’s going to be better than a donut.

Here’s how you do it:

  1. You are probably guessing where this is going.  Pretty self explanatory.  Toast the bread.  Spread the almond butter, slice the bananas on top.  Drizzle with honey.  Enjoy the sweet taste, the hearty feel, and the fact that you aren’t poisoning yourself!  Yay!

It may not look like much, but it is exactly what I needed to get me through the temptation…and honestly I didn’t feel like I was missing out!!  You should try ittttttt!

When I want a donut 2