Seared Pork Cabbage Salad with Wild Orange Essential Oil

Hey everybody!!  I hope this finds you all  happy, healthy, and whole!
Things are a little crazy around the Rodgers home, which means it has been a fight for health. Those busy days, when you’ve worked ungodly amounts in one day, and the blankets and Netflix are calling your name…  Those are our weakness around here, and there have been a lot of them lately!! So if you think of us, send some prayers our way…because we want to feel good!! And feeling good starts with good food!
Speaking of good food…I have returned to the archives. And look what I found!! I so wish I was better at pictures because these really don’t do it justice…but this salad was FABULOUS!  

  
Aweeee yeah baby. This salad had it all…satisfying, flavorful protein…crunchy veggies, and a creamy comfort from everyone’s favorite green thing…avocados! And the icing on the cake…(I feel like I should not be using that phrase…the dressing on the salad?  Let’s start using that one instead, health nerds!!)…cabbage is cheap, pork is cheap…this meal is cheap!!  Hallelujah healthy for your body and your budget!! So, you ready to find out how to make it for yourself?!

Note: the original calls for orange juice.  Mr. Rodgers doesn’t do orange juice, too much sugar!  So I substituted Wild Orange Essential Oil blended with Olive Oil. The flavor was fantastic, and it is much better for you!!  My preferred brand is DoTerra. :). If you have questions on oils, leave me a comment and I can hook you up with my mom, she is an oil genius 😉
Here’s what you need:

  • 1 lb Boneless Pork Loin
  • 3 Tbsp Cumin
  • 2 Tbsp Chili Powder
  • Salt and Pepper (about 1 Tbsp of each)
  • Pinch of Cinnamon (I added this for Mr. Rodgers, he LOVES it on meat)
  • 3-4 Tbsp preferred cooking oil, recipe calls for olive oil but I don’t like heating it, I believe I used Coconut Oil
  • 1 Two Pound head Green Cabbage, cored and thinly sliced
  • 1/2 C Lime Juice (4ish limes)
  • 1 Chile Pepper (I usually use Serrano) 
  • 1 Red Onion, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 Ripe Avocadoes, peeled, pitted and chopped
  • 3-4 Drops Wild Orange Essential Oil 
  • 1/4 C Olive Oil
  • 1/4 C Red Wine Vinegar
  • 1 Tbsp Cilanro Paste
  • Sale and Pepper
  • Optional: Toasted seeds of some kind, ie pumpkin seeds

And here’s how you do it!

  1. Combine cumin, chili powder, cinnamon, salt and pepper. Rub it alllllll over that pork. 
  2. Heat your oil over medium high heat. Add the meat and cook 3-4 minutes per side so you have a nice sear, making sure it is done but not super done. 
  3. Remove from heat and let sit while you assemble your salad. 
  4. Whisk the orange oil into the olive oil so that it is combined and the flavor is infused. Feel free to taste and adjust depending on how strong you want the orange flavor. 
  5. Combine everything but the meat in a large bowl (including your orange oil mixture).  
  6. Slice your pork into thin slices and lay across the top of the salad. You are ready to enjoy!!

Peectures:

  
Seasoned and ready to sear!

  
Yum!! A little spice, a little texture!

  
All the salad ingredients in a bowl…

  
Tossed and coated…

  
Sliced…

  
Topped…

  
And ready to go!! Hope you enjoy guys!!

Advertisements

Butter Dill Beets and Carrots

I tell you what, I wish you guys could be here now.  What a lovely evening it is!!  I’m sitting here with a fuzzy puppy at my toes, the lingering scents of dinner in the air (seared pork chops and an awesome soup I can’t wait to share with you!), and my favorite part of all…Mr. Rodgers on the other side of the couch with his new “studious” glasses on, intently writing a beautiful song with his acoustic.  It is a wonderful day.  An unexpected day off, no less…considering there is a ton of snow out there and I work at an ice cream store.  😉  My tummy is full, but with healthy things.  And you know what?  My heart is full too…with healthy things.  I am so thankful for new years.  For people that inspire me to be better, and a God that gives me strength to pursue health and peace and loves me no matter how many times I screw up.

Sigh.  I am thankful.

Anywho…on from your glimpse into the Rodgers’ lives!  I hope all of you are enjoying this start to your year as well.  I pray you are blessed with new levels of HEALTH this year.  That is the mantra in our house for the year.  And if you let me, I would love to help you bring health to your house this year too!!  So let’s get started with some root veggies with a great flavor to boot!

Beets.  I don’t have much history with them.  I was always so scared of the smell that came out of the can when my mom ate the canned ones…so I never really gave them a chance.  Then came that one time Mr. Rodgers and I juiced for a few days after watching “Fat, Sick, and Nearly Dead.”  (Very interesting, you should check it out!!  It helped us on our journey, even though we decided to go a more protein-heavy direction.)   I drank beet juice then…and actually didn’t mind it!!  It was a different flavor, but I grew to love it.  The husband, not so much.  He was not a fan of the beet juice.

But then I made these babies.  He WAS a fan of these.  Great flavor, I tell you!  Not to mention all the benefits of beets…they are very good for detoxing (which we all need to do after the holidays, good gracious!), and house a ton of vitamins apparently!  And I don’t think I need to tell you that carrots have benefits as well…especially for your eyes.

So whether you are an avid beet lover, or are fearful of them like me…you should give them a chance.  And roasting them should definitely be that first chance.  Here’s a great way to try:

 

What you need:

  • 1 lb baby beets, or 2 bunches “normal” beets
  • 1/2 bag baby carrots (yes, I used the snack kind for ease.  You can also use 1/2 lb the bunch kind if you desire.)
  • 3 Tbsp Grassfed Butter, such as Kerrygold
  • 1 1/2 tsp Lemon Juice
  • 2 tsp Dill paste, or fresh chopped (Warning: I have recently discovered that the herb pastes often have Dextrose in them 😦  So use at your discretion..they are great for when you are in a hurry or don’t want your herbs to go bad before you get to them…but fresh is definitely the better alternative health wise.  Sigh.)
  • 1 tsp Minced Garlic

 

And here’s how you do it:

  1. Preheat your oven to 400*
  2. Clean, trim, and peel your beets.  Chop into pieces all about the same size…some you will halve, some into quarters, some into eighths, depending on the size.  You want to have roughly one inch wedges.
  3. Place beet wedges and carrots on foil lined baking sheet.
  4. Melt butter and add dill and garlic.  Whisk together.
  5. Dump butter mixture over veggies and toss around till everything is nice and coated.  Share the love baby!  Add some salt and pepper.
  6. Slide into your preheated oven and roast about 35 minutes, (stirring occasionally), or until the veggies are tender but a bit browned and crispy on the outside.
  7. Remove, and eat!!

Beets 1

 

Trim, clean, and peel those bad boys.  Chop into even sized wedges.

Beets 2

Look down and realize this looks bad…really bad.  I sent this pic to my mom and she got a good laugh about it.

Beets 3

Toss onto a lined baking sheet.  Add baby carrots.

Beets 4

Melt butter and add garlic and dill.  Whisk together.

Beets 5

Dump it all over.

Beets 6

Mix it allllll up. Add a little salt and pepper, naturally.

Beets 7

And roast!  About 35-40 minutes, or until starting to brown and crisp but tender inside.

Beets 8

Yeah baby.

Beets 9

And enjoy!!

 

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!!

 

Honey Chicken1

Honey Chicken 2

Honey Chicken 3

High Protein Paleo Breakfast

Also known as the best dang omelet I’ve ever made (or eaten) in my life!!

Some of you may remember my recent story about the horrifying breakfasts I found Mr. Rodgers making because he was rushed and going for protein and health content…completely ignoring the TASTE factor.

This omelet is another result of my horror and determination…horror that I had allowed him to eat that stuff that he was creating, and determination to give him his taste back!!

 

And boy!  Did I ever nail it with this one!!  Sorry, I don’t usually brag, I promise I’m not arrogant…just really excited, yay!  Just so you know…all of this is coming from a person that traditionally doesn’t like omelets!  So without further ado…

 

Here’s what you need:

  • 2 Tbsp Grassfed Butter (Kerrygold)
  • 3 Eggs
  • 1/4 C Onion, Diced
  • 1 Clove Garlic, Minced
  • 2 Italian Sausage Patties, Diced (Check out my homemade recipe!)
  • About 1/3 Small Can of Tomato Sauce
  • Squeeze of Basil Paste (or use fresh if you have it)
  • 1/3 can Black Beans
  • Salt and Pepper
  • Avocado (For garnish)

 

And here’s how you do it:

  1. Crack eggs into a bowl and whisk.
  2. Melt half the butter in a pan over medium heat.  Add in onion and sauté until transparent.  Add garlic, stir, and sauté an additional 30 seconds or so.
  3. Add sausage patties, black beans, tomato sauce, and basil and stir, cooking for 2 minutes or so, until everything is heated through and the flavors can infuse a bit.  Put in a bowl and set aside.
  4. Melt the rest of the butter in your pan over medium heat.  Crack eggs into a bowl and whisk together, then dump in heated pan.
  5. Cook until starting to solidify most of the way in.
  6. Spoon as much filling as you can fit on one half of the egg “disk,” then fold the empty side over to make a little pocket!
  7. Carefully slide out of the pan onto your plate and garnish with sliced avocado.  Eat and be amazed!!  So much protein in one breakfast…AND so much flavor!!  BOOM BABY!!

Photo-22 Photo-23

 

 

My Best Brussels Yet!

I am very proud of this side dish!  If you can even call it that, because it is so wildly flavorful, texture-full, and satisfying!!  And it came from my own brain!!  I actually had a different direction that this was going to go, but they were missing some of the ingredients I desired (I am not going to tell you what, because maybe I will find it and try agin and it will be amazing too!!).  So I grabbed a butternut squash.  Why not?!  Then I realized I had some pineapple leftover…and it all just came together!

Mr. Rodgers is madly in love with Brussels Sprouts.  It baffles me since he is not big on veggies, except this one.  And most people feel quite differently haha.  I was never crazy about them growing up.  Then I had them roasted and the rest is history!  A true love story! ❤

Anywho.  My love is even more deep now.  So I would like to share with you…my best Brussels yet!!

 

Here’s what you need:

  • 1 Carton Brussels Sprouts, Trimmed and Halved
  • 1 Sm Butternut Squash, Peeled and Diced (Small!)
  • 1/2 Large Pineapple, Diced
  • 5 Tbsp Grassfed Butter
  • 1 Tbsp Raw Honey
  • 1 Tbsp Red Wine Vinegar
  • 1/2 tsp Garlic Powder

 

And here’s how you do it:

  1. Preheat your oven to 350*
  2. Prep your veggies!  I always buy mine whole, but you can also get squash and pineapple pre-skinned and cut 🙂  Put squash and brussels in a bowl, saving the pineapple for later.
  3. Melt butter and honey in a microwave safe dish.
  4. Whisk in vinegar and garlic powder.  Reserve a tablespoon or two of the “sauce” for later.  Dump the rest over the brussels/squash and toss to coat.
  5. Pour brussels/squash onto a baking sheet (foil covered for easier clean up), and slide into your and bake about 25 minutes.
  6. Add pineapple chunks, stir, and continue cooking 15-25 more minutes, until veggies are browned but tender in the middle!!
  7. Remove, sprinkle with reserved sauce, stir, and serve!!  And make your family Brussels Believers!  😀

 

Peectures!

 

20140606-163029-59429193.jpg

 

20140606-163029-59429775.jpg

20140606-163030-59430337.jpg20140606-163031-59431487.jpg

20140606-163030-59430907.jpg

 

Apple Dijon Burgers

Holy cow.  For real…these were probably the best burgers I have ever made!  I was so incredibly surprised and pleased by the outcome!  I wish I could describe it to you better…but it was seriously beyond words.  I do, however, have a story that helps display the beauty of these patties!!

The day I made these was one of the many days I had to work till late.  My manager/friend was there as well.  When it came time for my break, I popped one of these bad boys on a plate and was telling her how good they are.  However, when I told her that I had put apple in them, she simply told me “you’re weird!”  And yes, yes that does sound weird.  Apple in beef?  But THEN I put that plate in the microwave and started warming it up.  And the smell started filling the store.  And she started sniffing…and finally exclaimed “WHAT IS THAT SMELL?!”  I replied simply with “that is the food you just called weird.”  Then for several minutes I could not hush her up about how amazing it smelled.  I think secretly she wanted some.  😉  But I was a bad…starving…friend and gobbled it all up in 2.3 seconds.  😉  I just couldn’t help it, cause they were so jealous.  Somehow the mixture of the apple and onion give it a sweet barbecue sort of flavor, which is absolutely my favorite!  Alright, let’s get down to it!

So, here’s what you need:

  • 1 lb Grass Fed Beef
  • 1/2 to whole apple, depending on the size.  I used about 3/4 of a standard sized apple.  🙂
  • 1/2 to 1/2 Red Onion, depending on size.
  • 2 Garlic cloves
  • 1 Tbsp Dijon Mustard
  • Slat and Pepper
  • 2 Tbsp Flax Meal
  • 2-4 Eggs

And here’s how you do it:

  1. Chop the Apple and Red Onion into chunks.  Smoosh and peel the garlic cloves.  Place them all in a food processor (in batches if necessary), and pulse until minced.
  2. In a bowl, mix together everything but the eggs.
  3. Form into 4 patties and place on a wax paper-covered plate.  Make a little dent in the middle of the patties, and place in the freezer for about 10 minutes…just to firm them up a bit.
  4. Heat your grill or grill pan to medium, and grill burgers for 5-6 minutes per side.
  5. Meanwhile, fry your eggs to your liking.  I like them a little runny in the middle!
  6. Top your burgers with an egg and anything else you desire!  Now devour!!  What you think?!

Peectures:

Photo (11)

Place garlic cloves and chopped apples and onion in a food processor

Photo (12)

Pulse until everything is minced and blended.

Photo (13)

Combine everything but the eggs in a bowl.

Photo (14)

Form into 4 even patties, and make a small indent in the middle of each.  Toss in the freezer for 10 minutes or so, just to get them firmed up a bit.

Photo (15)

Toss onto a medium heat grill or pan.

Photo (16)

Cook about 6 minutes and flip, cook another 5 to 6 minutes.  Fry eggs how you please.

Photo (17)

Present how you please!

Photo (18)

I was rushed for time (I feel like I always say that haha), so I just did a nice leaf of romaine and topped with the egg.  Abel James, the originator of this idea, used sautéed onions, which is a WONDERFUL idea!  I think bacon would be a good idea too!!  Yummy!

Photo (20)

I was afraid I over cooked my egg, but it turned out just how I like it!

Photo (19)

How yummy is that?!