Deliciously Roasted Carrots

There was a short period in time when Mr. Rodgers and I had watched the documentary called Fat, Sick and Nearly Dead and we got all fired up to eat only vegetables.  We were going to be super veggie freaks!  In that short amount of time I went crazy on Pinterest and was searching out any veggie recipe I could find…and being ever so slightly OCD, I had to organize my Pinterest account!  So I made a board for every vegetable I could think about, and then spent hours finding pins to go in them.  Well we quickly got over the “just veggie” stage cause we really love meat, and have found that it really is pretty good for you 😉  However, I still use all those boards and pins that I found on my veggie pin binge!  But months later I was exploring those boards and realized that something seemed to be missing!!

What  could be missing?!  I had broccoli, cauliflower, artichokes, squash, bell peppers, asparagus and beans….what more could a girl need?  Then it dawned on me!  Carrots!  Why the heck don’t I have a board for carrots?!  Oh, I know why…I always immediately and exclusively think of carrots as something you eat raw.  My little Grandma Maudie would be so ashamed, because she would cook us a down home Oklahoma style feast every Sunday, and she would ALWAYS have carrots cooking in butter in her nice big cast iron skillet.  Why did it not occur to me that I could cook carrots too?

I’m so glad I had that awakening.  These carrots made me really happy.  I could barely even adapt it, because the blog where I found it already had used agave instead of sugar!!!  Two points for you,!!  You have my respect.  I just cut out the fresh mint because, as I mentioned in my Quinoa Mint Zucchini Boat post…Mr. Rodgers is DEFINITELY not a fan of fresh mint.  😉

So, here’s what you need:

  • 1 bunch carrots with the green tops (baby carrots, or just long skinny ones)
  • 1 Tbsp Olive Oil
  • 1 Lime, Juice and Zest
  • 1 tsp Agave
  • Salt and Pepper to taste
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Coriander
  • 1/4 tsp Paprika
  • 2 Green Onions, sliced


And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Trim most of the tops off of your carrots, wash them, and put them in a bowl.
  3. Whisk together the remaining ingredients (except green onions) in a bowl and dump them over the carrots.
  4. Cover a baking sheet with foil and dump on your carrots.
  5. Roast about 2o minutes until they are tender and have a little char on them.  Unless you don’t like char, but I do.  🙂
  6. Sprinkle with sliced onions.
  7. Now EAT!  This went great with our grilled chicken and fresh watermelon, and we got to eat it all on the front porch…it was perfect!!!








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Preheat your oven to 400.  Wash your carrots and trim the tops a bit!

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Whisk together everything except the green onions.  Pour over carrots (in a large bowl…or you can do it right on the pan like I did but it left me with a mess on the pan which I don’t like ;))  Toss to coat.

Roast for about 20 minutes, or until the carrots are tender and have a little bit of char!  It makes them taste yummy and look grilled!

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This is why you cover your pan in foil. 😉

Sprinkle with green onions and serve!  So yummy!!

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I think they’re kinda pretty, but maybe I’m biased 😉

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See how there is just a touch of char, but the beautiful orange color is still shining through?  Perfect!

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Welcome to our little picnic, where these tasty little carrots didn’t last long!  Perfect summer evening!!!  These nights make me so happy!  But not half as happy as this guy makes me, all this cooking and sunshine would be nothing without him…

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Heheheee.  Eating him some carrots!  Yeah!!!


Alright, that’s it folks!!!  Enjoy your carrots, mamma always told me they make you see better.  Maybe if you love these as much as I do and eat them lots…you’ll get X-ray vision!  SWEET!

Grown Up Chicken Nuggets (Coconut Lime)

I just love these, and love the whole memory surrounding them. The first time I made these was when Mr. Rodgers and I had the Hennessy kids all weekend!  We had gone to church, cuddled and watched A Monster In Paris, then I whipped these up for dinner before we went on a nature walk!  Beautiful day.  Beautiful memories.  Beautiful people.  Beautiful food.  Just.  Beautiful.

This recipe is originally from a cute little blog called, and is only slightly adapted by me 🙂

Best thing about these little chicken bites?  I would claim that they are super healthy!!  And what takes it to the next level of awesomeness?  This conversation with the seven year old:

Cian: “Tabby, what’s for dinner?”

Tabby: “Home made chicken nuggets!”

Cian pops one in his mouth, and his eyes grow HUGE.

Cian: “TABBY!! You are SO GOOD at making chicken nuggets!”

Haha, sooo cute 🙂  I love it that kids love these…and they aren’t eating fried, chemical laden, Lord-only-knows-what-part-of-the-chicken-that-is nuggets.  And they have a more refined taste so they are good for grown ups too!  I’m not going to lie.  I love chicken nuggets.  I love lots of kids food.  So these make me happy.  Healthy whole family pleaser!  And great for parties too!  One of my dearest friends recently had her bridal shower.  She gets chicken strips EVERY TIME she eats out.  We were making all sorts of fancy food to serve…and I realized, we have to make her chicken strips in some form.  So we made these!  And they were a big hit among our gluten free guests especially!


So, here’s what you need:

  • 1 1/2 C Shredded Unsweetened Coconut
  • 1  Generous Tbsp Lime Zest
  • 1  tsp + Ground Cumin (I did a tsp, then added a good extra sprinkle because it didn’t look like enough.  You can do it to your personal taste taste)
  • 1/2 tsp sea salt
  • 1 Large Egg
  • Juice of 1/2 Lime
  • 1 lb Boneless Skinless Chicken Breast

And here’s how you do it:

  1. Preheat the oven to 375 degrees.
  2. Trim your chicken breasts and chop into bite sized pieces.
  3. Combine the coconut, lime zest, cumin, and sea salt in a shallow bowl.
  4. Break your egg into another shallow bowl, squeeze the juice of half a lime into it, and whisk.
  5. Set up your little work station!  Put out your egg, then coconut mixture, then a foil-covered cookie sheet.
  6. Take each piece of chicken, coat it in the egg, toss it in the coconut mixture, then place on the cookie sheet.  A little tip from Robert Irvine (I’m totes watching Restaurant Impossible while typing this)…use one hand to coat the chicken in the egg…toss the piece into the coconut bowl and use your other hand to coat it in the coconut.  That way your wet hand and dry hand never mix!
  7. Bake for 25-30 minutes, or until just cooked through so they’re still nice and juicy!
  8. Serve immediately, with your favorite condiment if you choose!  Grain mustard, honey mustard, ranch, your own creation.  🙂



Chop chicken breasts into bite sized pieces.

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Grate your lime zest!

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Mix dry ingredients together.

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Squeeze the lime juice into the egg and whisk.  Set up your work station.

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Take each piece of chicken, coat in egg with one hand, coat with coconut with your other hand, then place on a cookie sheet.

Coconut Lime Chicken BItes 7Place in your 375 degree oven and cook for 25 minutes.

Meanwhile, walk into the living room and have a rockstar dance party.  This little girl has stolen my heart.

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Take out when they are starting to get browned and are cooked through.  Feel free to cut one open and make sure it’s done and still juicy!Coconut Lime Chicken Bites 11


Don’t they look yummy?

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Now serve and watch the smiles appear!!

Coconut Lime Chicken Bites 12“Tabby, you are SO GOOD at making chicken nuggets!!”  😉

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