——creativity never goes out of style——

Indian Coconut Curry Chicken


The past week or so, I have been getting my house/routine back in order after reno’s, spring cleaning, yard work, crafting (new diy’s to come!) and just the transition from being back from vacation. So with all the organization and order comes more time for cooking quality meals. I have been determined to try at least two new recipes a week to expand my personal recipe collection. So this week was ethnic dishes. Continue reading

Thai Curry Stirfry


Do you ever have one of those weeks where every day feels like Monday all over again?! I swear today I woke up and actually tried to convince myself that if I crossed my arms and wiggled my nose hard enough that it would be Saturday morning. After another rude awakening from my snooze button I decided that it hadn’t worked and I got out of bed. I changed my attitude, gave myself a pep talk and had a ton of fun at work but all the while dreaming of my comfy duvet and feather pillows. After work I wanted nothing more than to be a couch potato but I forced myself to do my workout and weights. Yeah me! Now my to-do list for the day is done! I’m going to enjoy a yummy dinner with my hubby before heading over to my girlfriend Lise’s for a tea date. Not your idea of an exciting evening?! Well that lil’ granny side of me has found a perfect tea partner and I wouldn’t change our tea dates for anything! I hope you have a great night and that you enjoy this recipe as much as I do!


  • 1 tbsp coconut oil (or olive oil)
  • 2 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cubed
  • 1/2 cup + 2Tbsp organic peanut butter (melted)
  • 2 tbsp red curry paste
  • 1/4 cup brown sugar
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 cans coconut milk
  • 1 tbsp coconut oil
  • 3 carrots sliced diagonally
  • 1/2 red pepper sliced
  • 1/2 yellow pepper sliced
  • 1/2 orange pepper sliced


1. Heat oil in large skillet over medium high heat. Add garlic and chicken and cook until chicken is no longer pink. Set chicken aside.

2. In medium bowl mix together peanut butter (slightly melted), curry paste, sugar, chili powder, cayenne, fish sauce, sesame oil and coconut milk.

3. In the same skillet from chicken, add second amount of coconut oil on medium high heat. Add carrots and peppers. Cook 5 minutes just until veggies begin to soften. Add chicken to skillet along with sauce. Simmer for 10-15 minutes or until heated through. Serve on a bed of rice and garnish with fresh thai basil.

A good meal ought to begin with hunger. ~ French proverb

Potato Curry Bowl


We had the best weekend at the ski hill for some much-needed R & R! We went up first thing Saturday morning and my hubby and I took a walk around the village followed by homemade panini sandwiches for lunch. Then in the afternoon we all bundled up and headed out for a two and a half hour snowshoe which was absolutely stunning from a fresh snowfall. After the seemingly never-ending uphill hike back (haha okay it wasn’t that bad) we soaked in the hot tub before enjoying homemade pad thai for dinner. Then we ended the night with great music and a fun game of poker. Sunday morning we slept in and then made a huge waffle breakfast. It was a heavenly little get-a-way before I went back to work today after my two-week Christmas break.

When got home in the afternoon yesterday, I decided the only way I was going to get excited about the regular routine of cooking again, was by creating new meals that I am excited to make and to eat. It’s so easy to get into the rut of saying “I have no idea what to make for dinner” while being surrounded by a kitchen full of ingredients. Just like the infamous “I don’t have anything to wear” amidst the dressers and closets full of clothing. All it takes is a little creativity and working with what you have. I had some potatoes that needed to be used up and a can of coconut milk and that’s all it took to get my hamster running. I love ethnic foods and lately I have had a serious hankering for spicy foods so an indian inspired dish it was. This dish really hit the spot and the mix of sweet and spicy conquered my craving… and it’s healthy!

My new approach to dinner is W.W.I.D.  Where Would I Dine?! haha. If you could pick a place to go for dinner where would it be and what would you order?! Be inspired by that and you’d be surprised with all the new ideas you’ll have. And if all else fails…. isn’t there a Pinterest board somewhere full of all those recipes you want to try?! Don’t give in to a bland dinner anymore.

This recipe is vegetarian for those of you who are sans meat. However if you are a carnivore like us there are so many possibilities. I made mine with fresh fish but you could use chicken or prawns as well.


  • 4 potatoes peeled, cubed
  • 2 tbsp coconut oil
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 large red pepper, diced
  • 2 tsp cumin
  • 2 tsp cayenne pepper
  • 4 tsp curry powder
  • 4 tsp garam masala
  • 1 tbsp fresh grated ginger
  • 2 tsp salt
  • 1 can chickpeas, rinsed and drained
  • 1 can coconut milk


1. Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

2. While potatoes are cooking, in a large skillet over medium heat add oil and saute onions and garlic.  Stir until the onion has softened and turned clear, about 5 minutes. Add red pepper and season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more.

3. Add the chickpeas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

You can serve this dish by itself with a side of naan bread or mixed with rice like I did for a heartier meal. Garnish with cilantro or a drizzle of sour cream and enjoy!

I don’t like gourmet cooking or “this” cooking or “that” cooking. I just like good cooking. – James Beard

Curry Mango Chicken


I was out for dinner a little while ago and I ordered a creamy curry chicken dish served over rice. I absolutely loved the mixture of spicy curry, sweet mango and chicken, and it was soooo rich. I decided I needed to create something similar, but healthy and easy. Since I wanted to create a cold dish for summer I decided greek yogurt would be the perfect substitute to mayonaise as the creamy base. I chopped up some cooked chicken, added some curry seasoning and fresh mango and ta-da. Heaven on a bun!! And in only four ingredients! It doesn’t beat the cream sauce at the restaurant but it sure satisfies my craving for the flavors. I served mine with fresh potato salad and veggies. Enjoy!


  • 2 cooked chicken breasts, cubed
  • 1/2 cup greek yogurt
  • 1-2 tbsp curry powder (depending on taste)
  • 1 ripe mango diced


1. Cook chicken, cube and set aside.

2. In medium bowl mix together the greek yogurt, curry and mango. Add chicken and toss lightly. Serve on whole wheat bun. Enjoy!

Sarcasm is like spicy food – sometimes you have to tone it down so more people can enjoy it. – Author Unknown