Spiced Rack of Lamb With Pomegranate and Honey over Garlic Mashed Cauliflower

Sounds super fanc, right?  Well.  It is, haha.  And yes, I said “fanc” on purpose.  Apparently shortening your words when you speak is really cool, so I’m totes trying it out.

Wow.  I don’t know what just happened.  Let’s move on.

On to lamb.  I LOVE lamb. I had barely had it until this past year.  I can honestly say I only remember having it in one dish: gyros.  And even then it was not often, and usually mixed half and half with beef.  But then I made it for the first time with our Rack of Lamb with Garlicy Pesto…and my life was forever changed.  We were HOOKED.  However, because of the price tag, we don’t get to enjoy it often.  Well.  I had a little extra in the grocery budget this month.  So I bought a rack of lamb.  And did a little happy dance.  And discovered this little beauty from myfoodbook.com.  And did another happy dance.  🙂

Because of my crazy schedule, I had to wait a few days to cook this, and I almost went mad with anticipation knowing this beautiful piece of meat was waiting for me in the fridge!  But I tell you what, it didn’t disappoint!  I don’t know how I have gone without lamb for these past few months!  Yummy.

So let’s get down to it!  Just a little note….the original is served with a garlic yogurt sauce.  Mr. Rodgers and I aren’t huge fans of plain Greek yogurt.  But I mixed up the sauce in an effort to be brave and try it anyways…and then decided I didn’t want to be brave anymore haha!  Then I had an idea…which I am very thankful for.  I was already planning on serving this dish with mashed cauliflower…which I usually make creamy with sour cream.  So instead of sour cream, I just used my garlic yogurt sauce and BAM!  Garlic yogurt mashed cauliflower.  EAT IT!  No, really.  Eat it.  Do it.  You won’t regret it.

So, here’s what you need:

  • 1 Rack of Lamb
  • 2 tsp Cumin
  • 2 tsp Coriander
  • 2 tsp Paprika
  • 1 tsp Cinnamon
  • 1 tsp Rosemary
  • Salt and Pepper to taste
  • 2 Tbsp Coconut Oil
  • 1 Head Cauliflower
  • 1 C Plain Greek Yogurt
  • 2 Cloves Garlic, Minced
  • 1/2 – 1 Stick Butter
  • 1 Pomegranate
  • 1 Tbsp Honey
  • 2 Tbsp Roasted Almond Flakes


And here’s how you do it:

  1. Mix together all you seasonings in a small bowl and rub all over your rack of lamb.  Set in the fridge until you are ready to cook, preferably about half an hour.
  2. Preheat oven to 400*
  3. Heat a large cast iron skillet over medium high heat, with the coconut oil in the bottom.  We are going for a nice char, so I would make it closer to high heat than medium.  HOWEVER, if you don’t like the crispy dark crust on meat…go for more like medium.  🙂
  4. Toss in your lamb and cook about 2 minutes per side, just till you get your desired amount of char…or “brown.”
  5. Slide the skillet into your oven and cook about 20 minutes.
  6. Meanwhile, chop your cauliflower into florets and toss into a pot of boiling water until tender, about 10-15 minutes.
  7. Mince garlic and stir into Greek yogurt.
  8. Drain cauliflower and dump into a blender, in shifts if needed.  Add half a stick of butter or so, your yogurt mixture, salt and pepper, and blend till creamy perfection.  Taste and adjust salt, pepper, and butter.
  9. Put a pile of mashed cauliflower on each plate, top with a piece of lamb or two, then sprinkle with pomegranate, almonds, and honey!!  DIG IN!  Bam!


Photo (9)Gather your spices and combine in a small bowl.

Photo (10)Cover that rack of lamb with that rub!!  Set in fridge until ready to cook!

Photo (11)Preheat oven to 400*.  Melt 2 Tbsp Coconut Oil in a large cast iron skillet over medium high heat.

Photo (12)Toss in your lamb and cook about 2 minutes per side until you have your desired amount of char/brownness.  We like ours crispyyyy!

Photo (13)See?  Yes, it looks pretty dark, but it turned out perfect!  Slide into your oven and cook about 20 minutes.

Chop your cauliflower into florets and toss in boiling water for 10-15 minutes, until tender.  Meanwhile mince garlic and stir into yogurt.  Drain cauliflower and toss in a blender with yogurt mixture and about 1/2 cube butter, and salt and pepper.  Blend until creamy.

Photo (14)Creamyyyyy.  Picture doesn’t do it justice unfortunately.  Now plop a big spoonful on your plate…

Photo (15)Slice lamb between bones, and place one or two on top of the mashed cauliflower…

Photo (16)Sprinkle with pomegranate “seeds,” almonds, and a drizzle of honey.  Perfection!

Photo (17)I was so worried I had over cooked it, but it turned out just how we liked it!!  This was definitely a man pleaser!

Photo (18)What do you think?

Photo (19)This not only renewed my love for lamb, it also renewed my love for pomegranate.  I had given up on pomegranate because I kept trying to drink pomegranate flavored things and never liked it.  But I gave it a try for this recipe, and realized just how wonderful and not at all like the “pomegranate flavoring” it was.  I had forgotten!

Photo (20)Yums!  Enjoy!

Sweet and Spicy Pulled Chicken Sammiches With Peppered Bacon and Fried Eggs

Sammiches.  Yum.  And yes, yes I do call them sammiches…I started calling them that because I can never remember how to spell the actual word.  And now…I can’t seem to say (or type) it any other way.  So forgive me if I sound “Duck Dynasty-esque” in this post.  But I simply can’t call these anything other than..sammiches.

Anywho.  Since our health journey started, we have cut back almost 100% on eating bread.  That is, when we are doing good at least.  😉   So that means, no sammiches.  But I had this recipe (well, the pre-adapted version that is) on Pinterest, and I just knew I had to turn it healthy because it is made using two of my favorite ingredients: Sriracha and Honey.  So I busted out the good ol’ Organic, Sprouted Grain Ezekiel Bread.  And we made sweet and spicy pulled chicken sammiches.  I have made a few new recipes the past two weeks.  I asked Mr. Rodgers which was his favorite…and he whole heartedly replied “THE SAMMICHES!!”  If that alone doesn’t convince you to try it…let the pictures speak for themselves!!  You’ll love ’em!  Alright, let’s get this show on the road!!

Just a note…it may seem like a random combo at first…it’s because the original called for ketchup, which usually has sugar or corn syrup along with some mystery ingredients.  So I worked in a recipe for home made ketchup.  🙂

Adapted from foodiewithfamily.com!

So, here’s what you need:

  • 1 (6 oz) Can Tomato Paste
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • Sea Salt to taste
  • 1 Tbsp Mustard
  • 1/4 C White Wine Vinegar
  • 1/4 C Water
  • 1/2 C Honey + 2 Tbsp
  • 1 Onion, Roughly Chopped
  • 3 Cloves Garlic, Roughly Chopped
  • 1- 4 Tbsp Sriracha, depending on your love of heat.  I did 2 Tbsp, and will do more next time for a little more heat.
  • 2 Tbsp Rice Vinegar
  • 2 Tbsp Bragg’s Amino Acids (our soy sauce substitute)
  • 1 tsp sesame oil
  • 1 tsp liquid smoke
  • 6 boneless skinless chicken breasts
  • Extra Sharp Cheddar, Sliced
  • 1 Cucumber, peeled and sliced into ribbons with a mandolin or veggie peeler
  • 1 Fried Egg per sammich
  • 1 lb Turkey Bacon (try to get some without sugar and nitrites)

It may look like a lot, but this recipe really is quite simple.  🙂  And ohhhh so satisfying!!  Let’s get down to business!

Here’s how you do it!!

  1. Place all the sauce ingredients into your food processor (that is everything up until the chicken breasts, as you could probably guess!!)  Whiz until evenly blended and creamy!
  2. Salt and Pepper the chicken and place in a 4 qt crock pot.  Mine was actually slightly still frozen and it still worked great!
  3. Dump the sauce over the chicken, cover, and cook on low for 8 hours.
  4. Fish out the chicken and shred with two forks.  Replace in the crock pot and stir to coat.
  5. Cover a cookie sheet with foil and lay out your bacon in a single layer.  Place in a cold oven, and set the temperature to 400*.  Leave for 20 minutes.  It should be browned and crispy by then!
  6. Fry your eggs, slice some cheese, and make sure your cucumbers are ready.
  7. Cut your Ezekiel bread into rounds so it is like buns. (Optional)
  8. Butter the bread.  Place under a broiler until it is browned and toasted.
  9. Pile pulled chicken on half of the “buns” and top with cheese.  Place back under the broiler until cheese is melty.
  10. Move to a plate and top with cucumber, fried egg, bacon, and another piece of Ezekiel Bread.
  11. Devour…you can try eating this like a normal sammich if you like…but my guess is that you will have better luck with a knife and fork.  Okay, it’s not really a guess.  I’m speaking from experience 😉

Okay I can’t wait any longer, here is the pictures!!

Sweet and Spicy Pulled Chicken Sammiches 1Gather all your sauce ingredients…

Sweet and Spicy Pulled Chicken Sammiches 2Put them into a food processor…

Sweet and Spicy Pulled Chicken Sammiches 3Whiz until everything is combined and creamy.

Sweet and Spicy Pulled Chicken Sammiches 4Salt and pepper the chicken breasts and place in a 4 qt crock pot…

Sweet and Spicy Pulled Chicken Sammiches 5Dump the sauce on top, cover, and cook on low for 8 hours.

Sweet and Spicy Pulled Chicken Sammiches 6When done, fish out the chicken breasts and shred with two forks.

Sweet and Spicy Pulled Chicken Sammiches 7Place back in the sauce and stir to coat.

Sweet and Spicy Pulled Chicken Sammiches 8Cover a cookie sheet with foil and lay out the turkey bacon in a single layer.  Crack fresh pepper over it and slide it into a cold oven.  Turn the temperature to 400* and leave for about 20 minutes.

Sweet and Spicy Pulled Chicken Sammiches 9Fry your eggs to whatever doneness you prefer…

Sweet and Spicy Pulled Chicken Sammiches 10Cut your Ezekiel bread into rounds (I used a wide mouthed cup) and butter.

Sweet and Spicy Pulled Chicken Sammiches 11Slide under a broiler until browned and toasty.

Sweet and Spicy Pulled Chicken Sammiches 12Pile on some chicken from the crock pot and top with cheddar…

Sweet and Spicy Pulled Chicken Sammiches 13Replace under the broiler until cheese is melty…

Sweet and Spicy Pulled Chicken Sammiches 14Top with cucumber ribbons…

Sweet and Spicy Pulled Chicken Sammiches 15Fried egg…

Sweet and Spicy Pulled Chicken Sammiches 16And bacon…

Sweet and Spicy Pulled Chicken Sammiches 18And your other piece of bread!  Melty, salty, sweet, little spicy, fresh twist with the cucumber, wonderful texture and flavor of the egg, crispy smokiness of the bacon…YUM.

Sweet and Spicy Pulled Chicken Sammiches 19

Sweet and Spicy Pulled Chicken Sammiches 17

Sweet and Spicy Pulled Chicken Sammiches 20How fantastic is that?!

Sweet and Spicy Pulled Chicken Sammiches 21Perfection!!!  ❤

Green Apple Smoothie (No Crap Included!)

     This…was pretty tasty. It was born of desperation. Aren’t most wonderful things? 🙂 I was at work…and was out of frozen fruit. Woe is me! See here’s my issue…lately, I have been eating 2-3 breakfasts a day!! Don’t judge me!! It’s super weird because I used to hate breakfast with all my being. It made me feel sick. But since trying to eat better…it doesn’t make me feel sick any more. In fact, I wake up STOKED to scramble my eggs and blend my smoothie!! Or make my frittata. Or omelet. Or my Greek yogurt and fruit. But most often, for simplicity’s sake, it is scrambled eggs and a smoothie. So this morning, I had eggs…no fruit. Even though I eat 3 whole eggs…it just doesn’t leave me satisfied and I knew I would crave more food until I slipped up and ate something full of processed crap, unless I could find a way to satisfy my maniac of a metabolism.

     Then I turned around and saw a huge bowl of green apples. I thought to myself “nooo, those won’t work in smoothies! That would be weird.” And yet, as I walked away…a thought stopped me. What is one of my favorite martinis? Green apple. Favorite candy flavor? Green apple. Why couldn’t I make a green apple smoothie? Why the heck not? So I turned back around, and began to experiment. I was so excited about getting it just right that I drank one for breakfast and lunch. Hehehee. Care to see this adventure I embarked on? Please, proceed…

 Green Apple Smoothie 3

So, here’s what you need:

  • 3 small green apples (mine were really small)

  • 1 Tbsp honey

  • ½ C coconut milk

  • ¼ tsp cinnamon

  • 1 small glug of vanilla (I love vanilla, but it can be overpowering in stuff like this. So be careful!)

  • ½ C ice cubes (just a handful!)

  • 1 Scoop Vanilla Perfect Meal Powder

Note: Perfect Meal Powder is a product from the man that created “The Maker’s Diet” that we try to follow. He has a health food brand called “Tree of Life.” It is similar to a protein powder…seeing as it has 19 grams of protein in one serving. However, unlike most of the other powders, it doesn’t have a bunch of unnatural weird stuff in it. Another nice thing is that it expands in your tummy and makes you feel nice and full. It’s perfect to hold you off between meals!! You can find it at most health food stores. But honestly…that is the expensive way to do it. We got it about half price or less here on this link. (Sidenote…if you want a small discount, you can comment to let me know, give me your email…and if I send you an invite, we’ll both get a discount!) It’s a great product that you should check out if you are looking in to a losing weight or healthy snack/breakfast ideas!! Now!! On to how you do it!

How it’s done:

  1. Rinse your apples. Core and slice into small pieces.

  2. Combine everything in your blender.

  3. Blend.

WOW!!! That was difficult! 😉 Now taste and adjust to your taste and consistency preferences! I hope you enjoy!!!    

Slice into small pieces.

Green Apple Smoothie 1

Plop everything into your blender…this was me halfway through 😉

Green Apple Smoothie 2

Blend blend blend until it is the texture you desire 🙂  And sip.  And slurp.  And gulp.  Ahhhhh!

Green Apple Smoothie 3