Avocado Salsa Featuring Persian Lime Olive Oil

I must tell you a story.  A few Mondays ago (Mondays are our day off, so always turn into a date day extravaganza!), we decided to go visit one of our favorite towns called Clayton!  Clayton is about 20 minutes away, and is right on the Saint Lawrence river, which is home to the Thousand Islands.  Yes, the Thousand Islands is a place, not just a dressing!  We stroll by the Inn where the dressing was first served all the time!

So like I said, we love Clayton!  However, it is pretty small, and there is only so much to do…so we drove there with only a little bit of concern that we would not be able to find anything new to do, and that we would end up just wandering around aimlessly.  But, our cares must have wafted up to Heaven and been heard, because we had a blast at a new place we didn’t even know was there!  If you are a foodie like me (as I am assuming you are if you are reading this blog,) you will appreciate our little mini-adventure.  Right next to the River Rat Cheese Store we always stop by (SO MANY AWESOME CHEESES!), we noticed a new store front called The 1000 Islands Cruet.  So we decided to wander in.

Quickly we were greeted by a jolly gentleman who obviously loved his business.  What was that business?!  VINEGAR AND OLIVE OIL!  Most of you probably guessed that by the “Cruet” in the title…but I had no idea what a cruet was so I thought I’d mention it for the newbs like myself.  😉  Before long we had little paper cups and bits of bread and were trying all sorts of samples…mixing this with that, nerding out about what we would use it for, and hearing endless fun facts from the owner and his wife.  It was truly really fun!  And the different flavors they had were amazing!  We were mixing things like orange infused olive oil with chocolate balsamic vinegar!  I wish I could remember more, because the possibilities were endless and so tasty!

And so, to end our adventure we decided to choose one oil to bring home that we knew we would use often.  Our final decision?  Persian Lime Olive Oil.

So.  Good.  And incredibly useful!

I wanted to share with you the first thing I used this incredible oil for!  I’ve had to step up my game before it is all out, Mr. Rodgers is loving it on his salads and I can hardly keep up!  So here is my first creation:  Avocado Salsa!  Easy enough!

This recipe came out of necessity, as I was halfway through preparing my salsa for my fish taco bowls (coming soon) and I realized I had no lime juice.  Then…LIGHTBULB. <—Please read that in Gru’s voice.  I remembered this bottle of magicalness that I had hiding on my lazy susan.


Here’s what you need:

  • 1 Avocado, Diced
  • 1 Large or 2 Small Tomatoes, Diced
  • About 1/4 C Red Onion, Minced (Depending on taste, you can use more or less)
  • Good squeeze of cilantro paste, or a handful of fresh
  • 1-2 Tbsp Persian Lime Infused Olive Oil…just enough to coat everything with a limey flavor
  • Optional: A dash of red wine vinegar for an extra twang


And here’s how you do it:

  1. Dice all your veggies and toss together in a bowl.  Gently combine so your avocado doesn’t break down.
  2. Add oil, paste, and vinegar if you are using it.  Stir gently.  Taste, add salt or pepper if needed, and adjust any flavors as you desire.  Keep chilled until ready to serve.


And that’s it!  I will soon post the beautiful dish I used this salsa with, but until then, enjoy this just as it is!  Goes great on top of meat, with chips, as a dressing for a salad…whatever your mind can think up!


What would you use Persian Lime infused Olive Oil for?

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Lime Oil

Fish Taco 1

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Delicioso!  Enjoy!



Chilled Curry Chickpea Salad

This was so fun!  I rarely do cold side dishes, but now I am thinking I should do them more often!  Not to mention…I am in LOVE with chickpeas!  And there are tons of benefits in lentils!  And Mr. Rodgers loves curry!  Basically I am saying…this is a win win win WINNNN!  Such an explosion of flavors and textures!  Great!


So here’s what you need:

  • 1 Can Chick Peas (Garbanzos), or about 2 C boiled dried
  • 1 Can Lentils, or about 2 C boiled dried
  • 1/2 C Red Onion, Minced
  • 3/4 C Celery, Diced
  • 3/4 C Colored Bell Pepper, Diced
  • 1/4 C Olive Oil
  • 2-3 tsp Red Curry Paste
  • 1 Tbsp Curry Powder
  • Salt and Pepper to taste


And here’s how you do it!  (It’s REALLLY hard <–sarcasm!)

  1. In a bowl, combine chick peas, lentils, and veggies.
  2. In a small bowl, whisk together the rest of the ingredients.
  3. Drizzle the “dressing” over the bean/veggie mix, and stir to coat.  Taste and adjust with salt and pepper.  Eat and enjoy!




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Stir together beans and veggies.

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Mix together your “dressing” ingredients.

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Drizzle dressing over veggie mixture and stir to coat.

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Put in something pretty!

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And eat!

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Serve along side some yummy protein!  This is beside some amazing ribs…that I am crying inside because I didn’t write down my recipe for and can’t remember 😥  Woe is me!  But!  That’s okay because at least we got this fantastic side dish!!

Absolutely Simple Honey Garlic Roasted Chicken

For real. Whole chickens are the best ever. They’re so cheap. Why did no one ever tell me how cheap a whole chicken is?!  And it will last for many meals!  AND THEY ARE SO EASY!!  This one literally has 4 ingredients.  5 if you count salt and pepper, baha!

Not to mention that it is delicious.  My mother in law kinda freaked out when she tasted it!  So…I will share it with you!  Here we go!


So, here’s what you need:

  • 1 Whole Chicken
  • 6 Tbsp Grass Fed Butter, Melted
  • 3-4 T Raw Honey, Melted
  • 4 Cloves Garlic, Minced
  • Salt and Pepper to taste


And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse your chicken and make sure there are no goodies in the cavity.  Pat dry.
  3. Salt and pepper your chicken generously.
  4. Mix together butter, honey, and garlic.
  5. Baste/pour butter sauce all over (and in) the chicken.
  6. Put in your oven and roast for about an hour and a half…it will depend on the size of your chicken!  Keep an eye on it because honey does burn…but you do want a little bit of darkness!  Just not a burn taste.  🙂


And BAM!  You’re done!  Easy peasy!!


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Honey Chicken 2

Honey Chicken 3

Breakfast Egg “Muffins”

Good morning!!

Okay, okay, you got me, it’s not morning!  But I tell you what…it WILL be a good morning when you make these!!

See what I did there?  😀


Anywho…these little fellows are super fun and cute!  And can even be made the night before to help your family get tasty protein on busy mornings!  That’s how I did it!  I came home from work at like midnight one Saturday night, and was amped up on the caffeine I had downed to get me through a 15 hour shift.  My husband had to be at the church before 7, and I know how stressful Sunday mornings can be for him.  On top of that, he has to resist the free pizza provided for the worship teams.  So I wanted to make sure he had a chance to get a good healthy breakfast in him to hold him over.  Cause let’s just be honest…who wants to wake up at 5 just to cook yourself breakfast?

I, for one, do not!

And so I decided to use my late night energy to make these for him.  They are my own version of Abel James’ “Pizza Muffins.”  I added some greens and beans because Mr. Rodgers is determined to get those with every meal.  And I also added a sauce for a “frosting” of sorts, and changed up the meat because I prefer sausage to pepperoni!  Are you ready for this recipe?!  Let’s do it!


Here’s what you need:


  • 6 Eggs
  • 4 tsp Coconut Oil, Melted
  • 2 Tbsp Grassfed Butter, Melted
  • 4 Tbsp Coconut Milk (Or Almond)
  • Salt and Pepper to taste
  • 2/3 C Almond Flour
  • 1/4 tsp Oregano
  • 1/4 tsp Basil
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Baking Powder
  • 1/2 C Uncooked Italian Sausage (I used two home made meatballs from my freezer!)
  • 1/4-1/2 C Sundried Tomatoes (Depending on your tastes.  I don’t like them to be too overpowering!)
  • 1/4 C Onion, Diced
  • 1/3 Can Black Beans

PIZZA SAUCE “FROSTING” (Adapted from Budget Savvy Diva)

  • 1 (7 1/2 ounce) can tomato sauce
  • 1/8 cup water
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil leaves
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 1/2 whole bay leaf



And here’s how you do it:

  1. Preheat your oven to 400*
  2. Heat a cast iron skillet over medium high heat.  Add in your sausage and cook until starting to brown.  I used two home made Italian meatballs I had frozen!  It worked so well!
  3. Add in onion and cook until translucent, stirring often.
  4. Add in beans, sundried tomatoes, and kale.  Cook and stir until kale is wilted and everything is warmed through.  Set aside to cool.
  5. Mix together eggs, coconut oil, butter, coconut milk, and salt.
  6. In a different bowl, mix together flour, spices, and baking powder.
  7. Combine your egg and flour mixture and mix until all is combined smoothly.
  8. Add your cooled meat mixture and fold in.
  9. Pour into a lined muffin pan and cook until done, about 15 minutes.
  10. While muffins are cooking, add all sauce ingredients into a small sauce pan over medium heat.  Bring to a boil and then reduce to a simmer, letting the flavors infuse until ready to “frost” on top of your eggy meat muffins!  ENJOY!


Egg Muffins 1

Egg Muffins 2

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Egg Muffins 5

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Egg Muffins 6]

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Egg Muffins 9

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Egg Muffins 12

Egg Muffins 13


Deliciously Crispy Wings, Guilt-Free

Wings. The best comfort food known to man.  But usually something we can only eat on “indulgence days.”  Well.  Thanks to the inspiration of justapinch.com…that is no longer the case!  These crazy delicious, crispy, garlicky wings are paleo approved…and most DEFINITELY man-approved.  Mr. Rodgers has been asking for them since I made them…he acted almost surprised and horrified when he found out they weren’t on the plan the next week.  So, to make him happy, I planned them this week haha!


So here ya go, guilt-free chicken wings!!


Here’s what you need:

  • 4-6 lbs Chicken Wings
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • Few shakes of Mrs. Dash (Optional…that was my addition because I can’t seem to make anything without it!)
  • Pinch of Nutmeg
  • Salt and Pepper to taste
  • 1 1/2 Sticks Grassfed Butter (That’s 12 Tbsp if you’re using Kerrygold that isn’t in traditional “sticks”)
  • 6 Cloves Garlic, Minced (Confession, I used 3 tsp of the minced garlic from a jar!!  Don’t judge me!)
  • Tsp Parsley Paste (or your favorite herb)
  • 3-4 Tbsp Lemon Juice


And here’s how you do it:

  1. Make a dry rub with all of the dry spices, and sprinkle the wings so they are all coated.  (Note- the original says to toss the wings with olive oil first!  If you are okay with heating olive oil, then go for it!  It will add to the crispiness!  I just know there is some controversy on the issue of heating olive oil)  Place in your fridge and let set for a few hours, so the flavors will infuse and the skin will crisp up.
  2. Heat your oven to 450*.  Place the wings on a foil-lined baking sheet.  Cook for 30-45 minutes, flip, and cook an additional 10-15 minutes, until the wings are cooked through and getting crisp.
  3. Melt your butter in a small pan, add garlic and stir about a minute.  Whisk in lemon juice and parsley.
  4. Baste wings generously on both sides and return to the oven until the wings are crisped to your tastes, ensuring that the garlic does not burn.   We like ours very crispy!!

Eat and enjoy!!  Yayyyyy for wings!!  Let me know what you think!



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Make your spice rub!

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Lay out your wings (make sure they are nice and dry!)

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Sprinkle them generously with your rub…get both sides!  Let sit in the fridge for a couple of hours.

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Cook for 30-45 minutes and flip, cooking an additional 10-15 (until they are starting to get browned and crispy.)  Start your sauce by melting the butter…

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Add the garlic and cook a minute or so, then whisk in lemon and parsley.

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Generously baste the wings and replace in oven until browned to your tastes…we like ours really brown!  Just watch that the garlic doesn’t burn!

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Oh yeah baby!  Perfection!

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These didn’t last long in our house!

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Isn’t that the most beautiful plate of joy you’ve ever seen?


Try them out and let me know what you think!

Dijon Cauli With Chickpeas

My new favorite side dish! Yay!! I have loved roasted cauliflower for some time now. But to add chickpeas…and then smother it in a tangy (but not too spicy) Dijon sauce…perfection! I didn’t know I could love a side dish this much, ahhhh! It’s taking all my self control not to make it over and over again! That’s the hard thing about being a blogger. There aren’t enough days in a week to discover new recipes for your followers and still repeat all your favorites.

But anyways. Back to my love for this dish. The wonderful thing is, it’s got a version of my home made salad dressing in it!!So I get the flavors I love, but in a different way. A warm, comforting way!  Thank you for the idea, thewheatlesskitchen.com!


Enough talk! Here’s what you need!

  • 1 Head Cauliflower
  • 1 Can Chickpeas (15 oz)
  • 2 Tbsp Dijon Mustard
  • 3 Tbsp Olive Oil or Melted Grass Fed Butter
  • 1.5 Tbsp Vinegar (Husband loves Red Wine, I love Apple Cider!)
  • Salt and Pepper to taste
  • Your favorite fresh herb for garnish


And here’s how you do it:

  1. Preheat your oven to 400*
  2. Prep your ingredients…rinse your cauli and cut it into florets, drain and rinse your chickpeas, etc.
  3. Coat your cauli and chickpeas with 1 Tbsp of your oil or butter substance of choice.  Place on a foil lined baking sheet and cook for about 45 minutes, turning a few times to get everything nice and evenly browned.  (Brown is good!)
  4. While you wait, whisk together the rest of the ingredients.
  5. When cauliflower and chickpeas are tender inside and have a nice crisp brown on the outside, take them out and toss with the sauce.  Serve hot along side a protein and listen to all the happy tummies at your table!  Yay!!


I wish the pictures did this justice!

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Chopped Cauliflower and chickpeas getting ready to roast in a 400* oven!


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When cooked, return to a bowl…

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Dump on the sauce…

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And stir till it’s all coated!

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This went perfectly with the flavor of this Spicy Almond Burger!

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