Sweet and Tangy Slaw for All Seasons

Coleslaw.  I thought I hated it.  But over the last few years, my adoration for cabbage has grown and grown.  I now can barely make a salad or stir fry without it!  But cabbage is not the ONLY thing I was convinced I despised that I have changed my mind about as of late.  The other ingredient never absent from my salads?  Spicy brown mustard!!  Never make a vinaigrette without it!


Why am I telling you this?


Because…I found a recipe for Three Cabbage Slaw with Honey Mustard Dressing!  And I just HAD to try it.  Turns out…I LOVE COLESLAW!!

Hallelujah, who knew?!  🙂


Now this recipe was adapted from another one of my awesome cook book finds!!  This was a thrift store gem!!  See?

Eat Well Stay Well


Slightly old school (I was 8 when it came out!)…but tons of good stuff crammed in here…and the recipes are easily adapted to different health standards.  🙂


So…let’s get down to it!!


Here’s what you need:

  • 3 C Red Cabbage, Shredded
  • 3 C Green Cabbage, Shredded
  • 2 C Napa Cabbage, Shredded
  • 4 Carrots, Shredded
  • 3 Scallions, Thinly Sliced
  • 1/4 C Apple Cider Vinegar
  • 1/3 C Plain Greek Yogurt or Sour Cream
  • 3 Tbsp Raw Honey, Melted
  • 2-3 Tbsp Spicy Brown Mustard, depending on tastes
  • 1 tsp Olive Oil
  • Salt to taste


And here’s how you do it:

  1. Prepare your veggies…get a-shreddin!  Put them all together in a large bowl.
  2. Whisk together the rest of the ingredients, drizzle over the veggie mixture, and toss to coat.
  3. Taste, and adjust to your liking.  And you’re done.  Easy peasy!  And delicious!



Slaw 1

Shreddy Veggies…

Slaw 2

And dressed!!

Slaw 3 SLaw 5 SLaw 4

Yeah baby!!  Let me know how you like it!! 🙂 🙂 🙂


Beans and Franks!

How can this be possible, you ask? I am a health food blogger after all…so how can I be blogging about beans and franks?!

Well, I have some very exciting news!  Mr. Rodgers and I were browsing the aisles in one of our favorite grocery stores, and for some reason (DESTINY!), we found ourselves looking through the cooler of hot dogs and bacon and such things.  Absently, he reached up and grabbed a pack of hot dogs and started scanning the label.  Lo and behold…it was Applegate, my favorite bacon brand!  We got even more excited when we realized these were not only all beef hot dogs…but they were GRASS FED!!  With no nitrites!!  Isn’t that the best news anyone has ever heard?!  I can tell you…summer barbecues are now easier because we know we can just grab a pack of those and still be able to eat with our friends!!

But here is another super easy, super satisfying idea I wanted to share with you!  Great for when you want something packed with protein that still has the feel of comfort food!  Beans and franks!


So, here’s what you need:

  • 2 Applegate Grass Fed Hot Dogs
  • 1/2 Small Onion
  • 1 Clove Garlic
  • 1-2 Tbsp Grass Fed Butter
  • 1/2 Can Pinto Beans
  • Red Pepper Flakes to taste


And here’s how you do it!

  1. Heat up a grill pan and slap your hot dogs down on there.  Alternately, you can cook them in a normal pan, I just wanted the dish to have that “grill” feel.
  2. Melt butter in a small pan.  Add onion and cook for about 5 minutes, until starting to get tender.  Add garlic, stir, cooking an additional minute or so.
  3. Add beans and stir in.
  4. Slice hot dogs into slices and stir in with beans and sprinkle with red pepper flakes, cooking everything for a minute or so.  Just long enough for everything to be warm, and those flavors to be infused with each other. 🙂
  5. Dump into a bowl, and devour!!  So incredibly comforting!




Photo (11)

Cooking, waiting, yummy….

Photo (12)

Doesn’t get much better than that!


Grilled Garlic Dijon Chicken!

Grilling.  It’s summer at its finest.  All the smells as you drive down the sunny streets.  That unmistakeable scent, laced with the fresh cut grass, that makes your tummy grumble until you fire up your own barbecue just to appease it.  It’s one of my favorite things in the world!  It always has been!!  There is something else that is one of my favorite things in the world, but is a new addition.  Dijon.

I used to not be a fan.  So spicy!  But since turning our health corner, I have realized that mustard is one of the very few condiments the Rodgers can keep around!  And slowly I have bee falling in love.  Those who know me can attest to the fact that I rarely have a salad dressing without dijon mixed in!  And so…I have started working it into all sorts of things!

And so this beauty was born!  It was kind of one of those Amelia Bedelia (if you know that reference, you are awesome) recipes, where you just start throwing in a little bit of this, and a little bit of that…so my measurements are approximate, please feel free to adjust how you see fit!  🙂


So, here’s what you need:

  • 3 Garlic Cloves
  • 2 Tbsp Dijon Mustard
  • 1 tsp Red Wine Vinegar
  • 1 tsp Butter, softened
  • 1 Small Green Onion
  • Squeeze of cilantro paste (or fresh if you have it)
  • 1 tsp Herb of choice (I believe I used thyme or herbs de provence)
  • Salt and Pepper
  • 2-3 lbs Boneless Chicken Breast

And here’s how you do it!

  1. Preheat Grill over medium.
  2. Place all ingredients (other than chicken) into a small food processor and pulse until everything is combined and creamy.
  3. Place chicken on grill.  Baste with sauce and cook until done (internal temp to at least 170* to be safe), turning at least once and basting other side.


SO EASY!  And delicious to eat as-is, or chopped on a salad!!  Yummy!  I hope you enjoy!!




Place all sauce ingredients in a small food processor and pulse until combined and creamy.


See?  Yum!


And grill them suckers!!  YUM!  This was so garlicky and tangy and amazing!  I wish I had some right now!!


Pile o’ chicken!


See my cute little puppy hoping I’ll drop a scrap?  Adorable little stinker!!