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!!


Pesto Cod – Light and Flavorful

I’m back I’m back I’m back!! This past month has been so fully devoted to my trip “home” to visit my family in Washington! It. Was. Beautiful. I got to meet my new nephew, Ellis London. I got to build Legos with my oldest Nephew, Noah Jesse. And I got to play in an Anna and Elsa tent with my one and only niece, Olive Selah Grace. I got my toes done and shopped at Ross with the girls (one doesn’t realize how they love Ross until they move away from it!), to go on a romantic date with my husband at a spot on the beach we went to when just dating…and I got to be close to my three brothers, my best friends of all time. My heart is happy as I resume my food posting!! So please forgive me for my absence! But when one has not seen so many of the most important people in their life for a year and 3 months….one cuts out everything else in life to just BE with them!! I sincerely hope you all had a chance these past months to just BE with the ones that are important to you!

However, as glorious as it was, I am ready for a few things to resume. First and foremost, health! In every aspect of the word! Physical, mental, spiritual!! And along with that, the resuming of sharingy journey with you wonderful people!!

So, assuming you are all still feeling like fat cows just like me, let’s start off with something super light but still so yummy yummy yummy!!

Cod with Pesto! So incredibly easy and tasty!

So, here’s what you need:

16 oz Cod Fillets
2 Tbsp Coconut Oil
1 sm bunch parsley
2 Tbsp cilantro paste or fresh (optional)
1 tsp minced garlic
Juice of a lemon
2+ tsp Olive Oil
2 tbsp minced favorite nut (I used walnut)


And here’s how you do it!

  1. Preheat the oven to 400*
  2. Start your pesto. Trim the stems off the parsley and place in a good proccessor. Pulse a few times until broken down some.
  3. Add all the other ingredients except the fish and blend. Add more olive oil until it becomes a thick sauce, or whatever consistency you prefer.
  4. In a cast iron skillet, melt coconut oil over medium high heat. Add fish and sear for about 3 minutes per side.
  5. Too each fillet with even portions of pesto then slide into the oven for 5 minutes to heat everything through. Serve hot and feel good about your choices!! Go you!! Happy New Year!!



Pesto Cod 1

Blend everything together to make your pestoooooo!

Pesto Cod 2

Sear your fish on each side for about 3 minutes.

Pesto Cod 3

Top with pesto and slide into 400* oven for about 5 minutes, until everything is warmed through.

Pesto Cod 4

Now serve with some nice hearty veggies!!  (I always serve fish with a sturdier veggie like broccoli or asparagus since fish is so light…it makes me feel full and satisfied!)

Pesto Cod 5

And enjoy!  Yummy yum yums!  Thanks for reading guys, I truly appreciate you all!

Chicken Bacon Pesto Spaghetti Squash

Lately I have had SO much fun searching through all my cookbooks (and buying new ones…batting my puppy eyes at Mr. Rodgers when we find them in stores hehe!), adapting the recipes to fit our lifestyle, and sharing the recipes with you wonderful people.  (Seriously, you guys are wonderful.  I love my followers, and that everyone is so encouraging!)  I hope you enjoy seeing all the fun cookbooks I stumble upon!


However, with that being said…I must declare that there is something SO special…so satisfying and confidence-boosting…about successfully creating your own dish.  Your brain child.  Your baby.  And when people you love rave about it…I don’t know about you guys, but that makes me want to cry happy tears!

This is one of those dishes.  MINE!  MY OWN!  MY PRECIOUSSS!  Haha.  (If you understand that reference, you may be a nerd…and I love you for it!)  I sincerely hope that some of you understand what I am talking about, and you aren’t sitting there reading this thinking “wow, she’s a freak!”  😉  ANYWHO!  Staying on track…I loved this dish.  Mr. Rodgers loved this dish.  Mr Rodgers’ best friend loved this dish!  (I wish I could communicate to you how big of a deal that is!  He is…particular…about his food.  To this day I can’t believe he ate squash…and loved it!)


I mean…just look at these ingredients:


Here’s what you need:

  • 3 Lg Chicken Breasts
  • Salt, Pepper, and Mrs. Dash (or your favorite seasoning blend.  I’m addicted to Mrs. Dash)
  • 1 Package Bacon
  • 1 Zucchini, sliced into bite size pieces
  • 2 Small Spaghetti Squash
  • 1 C Pesto (I used this quick recipe)


And here’s how you do it!  (Though there are a few components, it really is a simple process!)

  1. Cook your spaghetti squash however you desire!  I usually roast whole in the oven at 400* for an hour or so, turning occasionally.  You wanna make sure that you can easily pierce the flesh with a fork before you take it out.  Remove the seeds and use a fork to pull the inside into spaghetti-like strands.  Set aside.
  2. Cook your bacon and reserve the grease!
  3. Cut your chicken into bite size pieces, season with salt, pepper, and Mrs. Dash, and cook in bacon grease until done.  Set aside.
  4. Sauté your zucchini just a few minutes in the bacon grease, until just beginning to get tender.  (Don’t let it get mushy!)
  5. Crumble in your bacon (or if you’re like me, use kitchen scissors to cut it into little uniform bites hehe.)
  6. Dump in your spaghetti squash…
  7. Stir to evenly distribute all those yummy ingredients…
  8. Dump in your pesto and stir to coat everything, it should be just enough to give you a nice covering without being too overwhelming.






Cook your bacon, reserving the grease


Cut your chicken into bite size pieces, season with salt, pepper, and Mrs. Dash, and cook in bacon grease until done.  Set aside.


Sauté your zucchini just a few minutes in the bacon grease, until just beginning to get tender.


Crumble in your bacon (or if you’re like me, use kitchen scissors to cut it into little uniform bites hehe.)


Dump in your spaghetti squash…


Stir to evenly distribute all those yummy ingredients…


Dump in your pesto and stir to coat everything, it should be just enough to give you a nice covering without being too overwhelming.


And serve!  Yummy!!

PSS 10

I wish it wasn’t so hard to make spaghetti squash look beautiful!  But I tell you what…even like that I still want to eat it right now!!  I hope this idea inspires you guys, let me know what you think!







Spiced Salmon With Avocado “Salsa”

I haven’t had salmon in so long.  I missed it!  TABBY LOVES SALMON!!   However, I have never had it like this!  It was kind of fun for a change!  I knew my husband would like it because it has cumin on it….Mr. Rodgers loves the cumin flavor!  I don’t even know if he could tell you that it is cumin that he loves.  But it is!  I go through bottles of it like crazyl.  Anyways, even better is the fact that it has avocados on top!!  I think everyone loves avocados!


Adapted from laylita.com.  Awesome recipe from an awesome blog!!


So, here’s what you need:

  • 1 1/2 – 2 lbs salmon
  • 1 Tbs Olive Oil
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 *generous* tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 Avocado, Thinly Sliced
  • 1 Small Red Onion, or about 1/4 of a Large One (You can kind of tell by how the salsa looks)
  • 1 Serrano Pepper, Finely Minced
  • Juice from 1 to 1 1/2 Limes
  • 3 Tbsp Olive Oil
  • Little Squirt of agave if you want to cut the tartness.  Optional. 🙂
  • Handful Cilantro, Chopped
  • Salt to taste


And here’s how you do it:

  1. Combine the dry spices in a small bowl.  Rub the salmon with olive oil and season it with the spice mixture.  Stick it in the fridge and let it “marinate” it for about 30 minutes.  Let those seasonings soak in!
  2. Preheat your oven or grill.  I used my oven because we are out of propane.  It was moist and tender, but would be great on the grill too!
  3. Prep your veggies!!  Put them in a bowl with the lime juice and olive oil and very carefully combine.  My avocado was quite ripe so I opted to use my hands to make sure I didn’t end up with guacamole. 😉  Salt to taste…and make sure to taste and adjust!  Add agave if it is too tart for you!  Put it in the fridge until you are ready to serve.
  4. Cook your fish!  I cooked mine at 350* for 15-20 minutes in the oven.  🙂
  5. Put a slab of fish on your plate, and spoon some wonderful avocado salsa on top!!  Now spoon the flakey fish goodness into your mouth, with the creamy avocado and tangy lime…with just a tiny kick from the Serrano!!  Yes, yes, it is true…you will love this!!



Salmon and Avocado 1Season your salmon!!  Place it in the fridge to let the flavors set in!

Salmon and Avocado 3Make your “salsa” while you wait!  Slice everything, put it in a bowl, and mix with salt, lime, and olive oil.  Don’t forget your cilantro!

Salmon and Avocado 2

Take your fish out!  Doesn’t that look yummy?!l

Salmon and Avocado 4Top with some avocado salsa!!

Salmon and Avocado 5Yummy yummy yummy!

Salmon and Avocado 6 Apple Bacon Brussels