Prosciutto Wrapped Cod on a Chorizo Bean Bed

That’s a mouthful!!  And I’m not just talking about the title!! This is a meal all in itself, and it explodes with all kinds of flavors!!  Not gonna lie, it is a little intense, so if you aren’t a fan of big flavors I have a recommendation: either make just the cod, just the beans, or make both but keep them seperate. I am going to explain the recipe as the original presents it, but you can adjust it how ever it pleases you. :). 
So, here’s what you need:

  • 4 Fillets of Cod 
  • 8 Thin slices of Prosciutto
  • 3 Tbsp Grassfed Butter or Coconut Oil
  • 1/2 Small Red Onion (or a Small Shallot), Finely Chopped
  • 1 tsp Thyme 
  •  1 1 tsp Oregano
  • 1 Link Chorizo (4 oz)
  • 1 Can Cannellini Beans (15 oz)
  • 1/4 C Chicken Stock (preferably low sodium)
  • 4 Lemon Wedges
  • Salt and Pepper

And here’s how you do it:

  1. Season the cod with salt and pepper. Wrap each fillet in two pieces of prosciutto, offsetting the seams so they don’t come undone too easy. :).  Set them seam side down while you prepare to cook them. 
  2. Melt 2 Tbsp butter or oil in a large pan over medium high heat. Add Cod seam side down and cook until prosciutto gets crispy, 3-4 minutes. Flip and cook an additional 4 minutes or so, until the other side is crispy and the fish is cooked through. It should flake easily with a fork.  Set aside. 
  3. Add 1 Tbsp butter or oil back to the pan and melt over medium high heat. Add onions and cook until translucent. Stir in thyme and oregano and cook 30 seconds
  4. Crumble in your chorizo and cook until starting to brown. If your chorizo renders a large amount of grease, I would drain it off. (You will be able to tell from my pictures that I didn’t think of that in time for my own meal haha). Add beans and broth, and cook, scraping up any yummy bits. Let liquid reduce, about 3 minutes. 
  5. Place cod fillets on top, cover, and let everything get warm for about 1 minute. Top with lemon wedges and serve!

Peectures!!

  
Salt and pepper da feesh. 

  
Wrap da feesh. 

   
 

Cook da feesh. 

  
Yummy feesh!

  
Chorizo!! You need about 4 oz. 

  
Sauté dem onions

  
Add your chorizo

  
Chop it up and cook until starting to brown. 

  
Add the beans and broth. 

  
Cook until reduced. 

  
Yummy

   
 

Add the fish back on top and warm through

      

Add your lemon wedges and serve! Boom. 
 

Creamy Asparagus Soup with Crumbled Bacon

Sounds kinda crazy, right?!  I thought so too.  But you see, I LOVE ASPARAGUS!!!  So I just had to try!  And wouldn’t ya know…IT WAS FABULOUS!!  I’m so happy I discovered it!!!!!  
Also a plus, Mr. Rodgers loved it. Which could possibly be due to the fact that I put bacon on top. The way to every man’s heart, riiiiight?  ;). Haha, but honestly he aluded to the fact that it reminded him of his mom’s split pea soup that she made him growing up. It’s nice when something you make can bring a person comfort and good memories along with the pleasure of good taste and health!  If you need a fresh new way to get the family some veggies…please do yourself a favor and make this soup!
Here’s what you need:

  • 1 bunch asparagus (more if it is super fine)
  • 3 C Stock (Obviously vegetable works best but I never have that on hand…chicken works great as well!)
  • 1/4 C Grassfed Butter
  • 1 Onion, Chopped
  • 3 Tbsp Almond Flour
  • 1/4 tsp coriander
  • 1 Tbsp Lemon Juice
  • 2 C Almond Milk
  • Salt and Pepper
  • 4 Pieces Bacon (As natural as possible!)

And here’s how you do it:

  1. First, prep your asparagus. Pop off the tough ends, and cut what is left into inch long pieces. 
  2. Set a small pot of salted water to boil, you only need an inch or so. Take a handful (just a few, this is for a garnish) of the asparagus tips and boil them for 5-10 minutes, until just tender. Drain and set aside. 
  3. Put stock and the remaining asparagus in a soup pot. Bring to a boil, cover, and simmer for about 20 minutes. Asparagus should be soft. Drain, but KEEP THE STOCK. 
  4. While waiting for the asparagus to get soft, place your bacon in a pan and cook until crisp. Set aside. 
  5. Melt the butter in a soup pot and add the onion. Cook over low heat until soft. 
  6. Stir in the flour and cook for one minute. Slowly whisk in the stock you saved from boiling the asparagus. Bring to a boil. Simmer for 2-3 minutes, it should be thickening. 
  7. Stir in the cooked asparagus (not the tips for the garnish!), coriander, lemon juice, salt and pepper. Simmer for 10 minutes. 
  8. Using an immersion blender (or transfer to a food processor or blender), blend until very smooth and creamy. Stir in the milk and reserved tips and bring to a boil, simmering for a few minutes to heat through.  (The recipe says to stir in the milk, but last time I made it, I blended it in too!). Serve with crumbled bacon on top. Just how everything should be served, am I right?!

Peectures!!

  
Asparagus, washed and trimmed!

  
Boiling a few tips for a garnish (just a little something to bite into!)

  
Cooking the rest of the asparagus so it’s nice and soft…so we can make it creamy!

  
Sautéing the onions to bring out the flavor…

  
Stir in the almond flour, and whisk in the reserved stock. 

  
Add the cooked asparagus, seasonings, and lemon juice. Cook for about 10 minutes. 

  
Blend however you can. This is what I used to do, but now I have an immersion blender and it is AMAZING!  Don’t even have to take it out of the pot!  But whatever method you use, get it as smooth as possible!! (The recipe says to stir in the milk, but last time I made it, I blended it in too!)

   
 

Stir in the milk (or blend it in)…

  

Add your garnish tips…

  

Put it in a bowl and crumble bacon on top!

    

Hallelujah praise you Jesus, my favorite veggie just became a soup!! Can I get an amen?!

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!!

Garlic Chickpea Soup

Welcome to post number two of the lost archives!  Today we have a lovely soup that works for any season.  In the fall or winter it could work for an entree, but in the summer it works for a nice side dish.  I always forget that soups make incredible sides!  A nice change up from salads and roasted veggies. 

You may remember me mentioning one of my favorite cook books titled “100 Best Fresh Soups.” Well this little beauty found its origins there! I love the fact that it has a hint of creaminess, but also that satisfying nature of chickpeas that you can sink your teeth into. Again, another grest reason it works for many seasons and occasions. You ready to jump on in?! Let’s do this!

So, here’s what you need:

• 1/2 C Grassfed Butter, or Coconut Oil (butter will taste better)
• 12 Cloves Garlic, minced
• 2 C Dry Chickpeas
• 10 1/2 C Water
• 1 tsp Cumin
• 1 tsp Coriander
• 2 Carrots, Very Finely Chopped
• 2 Onions, Very Finely Chopped
• Juice of 1 Lemon
• Fresh Cilantro, Chopped for Garnish

Note: you’ll want to read through the first few steps before you start because this soup does require a little planning ahead!

Here’s how you do it:

1) The night before you want to make your soup, put your dry chickpeas in a container covered with water so they can soak over night. You’ll want quite a few inches of water over the chickpeas, as they grow like craaaaaazy!

2) Heat half the butter over low heat in a large pot. Add the garlic and cook, stirring for about 2 minutes. Add your chickpeas with the water, cumin, and coriander. Bring to a boil, reduce to a simmer, and cook until chickpeas are tender; about 2 1/2 hours.

3) Heat the rest of your butter or oil over medium-low heat. Add your carrots, onions, and celery. Cook, stirring occasionally for about 20 minutes. If your chickpea mixture isn’t done boiling, then set it aside.

4) When everythimg is done simmering, stir the veggies into the chickpeas. Place about half of the soup in a blender, and blend until smooth. Return the blended mixture back into the pan and stir. Add half the lemon juice, salt, and pepper. Taste, and adjust! Garnish with some cilantro and enjoy.

Peectures:

image

So. Much. Garlic. Yayyyy.

image

See?! So much!

image

Melt half the butter, add the garlic and cook about 2 minutes.
image

Add the chickpeas, water, cumin, and coriander. Bring to a boil, reduce to a simmer, and boil for about 2 1/2 hours.
image
Melt the rest of the butter, add the veggies, and simmer over medium-low heat for about 20 minutes.
image

When both are done, stir the veggies into the chickpea mixture. Put half of it in a food proccessor and blend until smooth and creamy.
image

Beautiful.
image

Stir together with some lemon juice and salt and pepper. Taste and adjust.

Here is how we enjoyed it. I did it as a side dish to this yummy chicken. And we had a nice romantic candle lit dinner. Mr.Rodgers even put a youtube video of a crackling fire up on the computer. It was the best. Great ways to make the mundane special with your honey.
image

image

Monster Meat Pile

Okay, so…let’s just be honest here.   The hardest part about eating healthy?  At least for me?  Those days when you have so much to do, you have no time, you’re crazy hungry, and the drive through is RIGHT THERE.  Especially when you get home and it seems like there is nothing to eat!!  Well.  Here is one of our solutions.  Not saying that I am perfect and never cave.  To my shame I do that more often than Mr. Rodgers.  But this Protein Plate has saved me from stumbling so many times, because I have these items on hand at all times!!

Like a few of my other posts, this is a little less “recipe,” and a little more just me sharing an idea with you that has worked for me.  Obviously you can make your own version of this, as long as you keep a go-to for weak, hectic moments.

 

So here’s what I use:

  • Frozen Burger Patties
  • 2 Slices Bacon (Optional, I happened to have some the night I took these pics)
  • 1/2 Small onion
  • 1-2 Eggs

 

I think you can pretty much figure out the rest by checking out my pictures (sorry the lighting was bad, I was so hungry I didn’t have it in me to take the time to take really pretty pictures.  I am known for getting “hangry.”  You don’t want to mess with me when the hanger is upon me.

Basically, you just….

Photo-14

Heat up a cast iron skillet and toss in a frozen burger patty or two.  Slice your onions into strips, rub a little butter on the bottom half of the skillet and sauté the onions while your burgers cook.  I season both sides of my burger patties with salt, pepper, onion powder, garlic powder, and a little chipotle chili powder.

Photo-15

Toss some bacon in the pan too if you are using that.

Photo-16

A couple minutes before it is done, create an open space and crack an egg in there.

Photo-17

When it is all done, assemble your monster meat pile.  You will not be lacking in the protein area after this!  I always find it so satisfying!

Photo-18

Yay Yay Yay Yay!  What do you think of my idea?  And what do you do when you have no time but need some protein fast?

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!!