——creativity never goes out of style——


Vegetarian Pad Thai

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Happy Tuesday everyone! I would have posted this recipe last night but the thunderstorm knocked out our power. I don’t know what it is about a power outage that excites me but it gets me every time. Maybe it’s a combination of having to temporarily resort back to a Amish lifestyle or the fact that storms are a rare occurrence where we live (when they do happen, they usually last all of 10 minutes.) My hubby and I were organizing our filing cabinet and all of a sudden we found ourselves in the dark…… not what you’re thinking. Continue reading


Shrimp and Feta Pasta

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You wouldn’t think it’s almost summer with the weather we have been having for the past few days. I’m not complaining because I’ve always liked cloudy and rainy days to break up the heat. So when the weather is a little cooler, I’m happy to change up the menu and make some comfort food (or that could be the prego in me talking) Continue reading


Chicken Sausage Salad with Lentils and Green Apple

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I hope everyone had a great weekend! I must say that between sun tanning, reading and yoga I had a very relaxing weekend, but who is ever ready to go back to work?! But the sun has been shining non stop and it’s been HOT so I’m happy where ever I am.

This recipe was another good page ripper from the gym but I have no idea what magazine it was out of. I altered a few things and I served it atop a large bed of fresh spinach kudos’ to my garden! I’ve been throwing those leafy greens in everything lately and I feel great. For all the great benefits of adding spinach to your diet, check out this linkThis salad is nothing like any other salad I’ve tried. It has a very distinctive taste and I loved it! Not to mention all the nutrients and vitamins especially from the lentils. To read all the great benefits of these tiny little beans, check out this link. I will definitely be making this salad again. It’s super filling and between the beans, veggies, fruit and lean protein I am sold on this full meal deal salad! Enjoy!

Ingredients

  • 4 cups water
  • 1 cup French lentils
  • 2 cloves garlic, lightly smashed
  • 1 bay leaf
  • 1 tsp kosher salt plus pinch
  • 1 red onion, diced
  • 3 Tbsp plus 2 teaspoons red wine vinegar
  • 2 Tbsp plus 2 teaspoons coconut oil
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 Tbsp Dijon mustard
  • Black pepper
  • 4 low-fat chicken sausages
  • 1 bunch watercress, coarse stems removed
  • 1 small Granny Smith apple, cored and sliced thinly

Directions

1. Bring the water to a boil. Add the lentils, garlic, bay leaf and salt to the boiling water and simmer (partially covered) for 15 minutes. Stir, cover and cook until lentils are tender, about 10 minutes. Drain and transfer to a large bowl; discard garlic and bay leaf.

2. Meanwhile, in a medium bowl, toss 2 tablespoons of the diced onion with 2 teaspoons each of the vinegar and oil. Season with a pinch of salt and set aside.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining onion and the carrot and celery to skillet. Saute the vegetables about 6 to 8 minutes. Add vegetables to lentils; toss with 3 tablespoons vinegar, 2 teaspoons oil and the mustard. Season with salt and the black pepper to taste.

4. In skillet, heat remaining oil over medium-high heat. Add the sausages and cook, turning, until browned, about 5 minutes. Transfer to a cutting board and slice on the diagonal.

5. Add the watercress and apple to the dressed red onion and toss well. To serve, make a bed of lentils on each plate. Top with watercress-apple salad and sausage.

If you have a complete set of salad bowls and they all say Kool Whip on the  side, you might be a redneck. ~ Jeff Foxworthy


Indian Coconut Curry Chicken

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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


Healthy Slow Cooker Clam Chowder

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Happy Monday everyone!! I hope you all had a great weekend! If you read my post the other day you might remember me ranting and raving about the best clam chowder I had on the coast. I’m sure it was composed from a vat of cream and an ample amount of butter, so in order to enjoy it on a regular basis I knew I had to Chels-ify the typical chowder recipe. I re-created an equally creamy and delicious version with a fraction of the fat. Continue reading


Healthy Cajun French Fries

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Like I promised the other day, here is my latest and greatest fry recipe. I am a bit of a french fry nut, so I used our road trip as the perfect excuse to become a french fry connoisseur. I tried them all. Beer battered fries, oven baked fries, thick cut, thin cut, garlic fries, parmesan fries…. mmmm those greasy little sticks were my nemesis. However…. fast food fries have a serious conflict of interest with my usual healthy eating lifestyle so I’ve had to cut some corners. Most people make oven fries by tossing them in oil, but I’ve chosen something even healthier…. egg whites! That way you never have to feel guilty because all you are enjoying is the simplicity of a potato with the added protein of eggs. And in my opinion, the egg whites give a much crispier coating than the oil anyways. I have a regular healthy french fry recipe here, but I wanted to spice things up a bit. This cajun/creole french fry seasoning is from Emeril Lagasse and the flavor combination is outstanding with the perfect amount of kick. These fries are a great sidekick to any BBQ entrée so fire up the barbie and grab your ketchup!

Ingredients

  • 2 large baking potatoes, scrubbed (or one per person)
  • 1 large egg white
  • 2 teaspoons seasoning, recipe follows

 French Fry Seasoning

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne powder
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

1. Preheat the oven to 425 degrees F and grease a large non-stick baking sheet.

2. Pat the potatoes dry and slice lengthwise into 1/2-inch thick slices. Turn each slice flat and slice again lengthwise into even fries. Put fries into large ziplock bag.

3. In a small bowl, whisk the egg whites until very light and foamy. Add to ziplock bag and shake to coat.

4. In small mixing bowl, combine seasonings and sprinkle desired amount into the ziplock bag (I ended up having a lot of seasoning mix leftover which just means easier preparation next time)

5. Spread the coated potatoes on the prepared baking sheet, not touching. Bake for 15 minutes then flip the fries. Bake 10-15 minutes longer until golden and crispy.

The smell of French Fries is the one most enticing smell. As soon as you smell them, you start making excuses for yourself.


Spicy Sausage Baked Penne

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I’m sorry for the late post again, but yesterday my internet got me close to throwing my monitor out the window. I’m not very savvy when it comes to electronics, so at the first signs of a malfunction I convince myself that pressing every key at once and blowing on the modem should solve everything. So when it doesn’t I give up for the sake of saving my sanity. Anyways here it is none the less!

I have been on a bit of a cleaning spree lately. Okay… i’ll be honest, I’m always cleaning and organizing, but it’s been my goal since Christmas to go through every room and get rid of all things we’ve been holding onto that we really don’t need. I’ve been consigning clothes, selling housewares, donating books and bedding and now I’m down to the last few details…. literally all the nooks and crannies. The other day I went through my Tupperware and spice drawer for petes sake. But I love it……decluttering and organizing is like a massage for my brain. So lately I’ve been clearing out my freezer, but I was also determined to make a new dish with every item I brought out. So this time when I pulled out some spicy sausage I couldn’t help but visualize a savoury tomatoe base pasta. The ingredients in this recipe alone don’t sound too flavourful but when they all come together in this dish it’s like a circus on your tongue! Tomatoes, peppers, sausage and cheese. What more could you want? And stay tuned! I’ll be posting my latest house DIY project next!

Ingredients:

  • 1 package penne pasta
  • 2 tsp coconut oil
  • 3-4 spicy sausage links (squeeze out of casings)
  • 1 cup onion, chopped
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1/2 cup white wine (substitute chicken broth)
  • 1 (15 ounce can) tomatoe sauce
  • 1 (14.5 ounce) can diced stewed tomatoes with garlic
  • 1 (6 ounce) can tomatoe paste
  • 1 tsp oregano
  • 2 tsp basil
  • dash red pepper flakes
  • 1-2 cups shredded mozzarella

Directions:

1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat oil in a large pan over medium-high heat. Place sausage and onion in the skillet and cook until meat is brown. Add green and red peppers and cook for 5 minutes.

3. Pour in wine, and cook for 2 minutes. Stir in tomato sauce, diced tomatoes, tomato paste and spices. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9×13 inch baking dish. Sprinkle top with mozzarella.

4. Bake for 20 minutes or until cheese on top is melted. Enjoy!

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Pasta doesn’t make you fat. How much pasta you eat makes you fat


Spicy Sausage Soup

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Happy Friday everyone! I just got home from the gym and since I’m famished and already thinking about food, it’s the perfect time to share a recipe. This is my slow cooker spicy sausage soup. I just love the combination of spice with a hearty vegetable base so I used spicy Italian sausage in this soup and it was the perfect amount of kick for my liking. Enough to tingle the tongue but not enough to send me face first into a carton of milk. This soup is packed with nutritious ingredients and served aside fresh cheesy garlic bread or homemade biscuits, you’ll be in comfort food heaven. Be creative too! I made mine basic but you could add chick peas, beans, lentils, orzo or even cooked noodles at the end. The more the better! Enjoy!

Ingredients:

  • 2 tsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 3-4 spicy sausage links
  • 2 cans reduced sodium beef broth
  • 1 can reduced sodium chicken broth
  • 2 (14.5 ounce) cans Italian style stewed tomatoes
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 3 cups spinach, rinsed and chopped
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp rosemary
  • 1/2 tsp parsley

Directions:

1. In medium pan over medium-high heat add oil and saute onions and garlic. Squeeze sausages from casings and cook until no longer pink.

2. Add onions, garlic and sausage to slow cooker. Add remaining ingredients and cook on low for 6-8 hours.

For those of you devouring a homemade meal tonight…. I will live vicariously through you. Tonight I will be eating while driving safely operating a motor vehicle with due attention. (If there were ever such thing as car-dining Olympics I would come in first place) We are going with close friends to Penticton tonight to see a country concert! I have always loved a wide array of music but ever since I was a kid, country music has been my bread and butter for music choice. So for those of you that are in the honky tonk loop… tonight we are seeing Eric Church and Colt Ford! I cannot wait to see him perform live…. who knows, I might even dig out my cowboy boots to boot. (haha) These are some of the musicians I have seen live.

  • Trisha Yearwood
  • LeAnn Rimes
  • Clink Black
  • Terri Clark
  • Julian Austin
  • Jo Dee Messina
  • Patricia Conroy
  • Cruise Arrows
  • The Wilkinsons
  • Adam Gregory
  • Alan Jackson
  • Big and Rich
  • Emerson Drive
  • Johnny Reid
  • Aaron Lines
  • Deric Ruttan
  • Dean Brody
  • Aaron Pritchett

There’s something that always puts me in a good mood when I listen to country music, so I’m excited to end the week with great company and great music!

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A few years ago when I met Aaron Pritchett.

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Last year when I met Dean Brody, Aaron Lines and Deric Ruttan….. my hubby was such a good sport while I soaked in the spotlight with three other men! haha

She likes huntin’, loves fishin’, and she can hold her own in the kitchen – Colt Ford


Healthy Turkey Meatloaf

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Happy Saturday everyone!! My hubby and I headed up to Big White with our good friends Lise and Jeremy last night for the weekend! We enjoyed some great pub food and had an early night but we were all up bright and early to start the day. We were on the hill by 10am and just got in from a couple of hours of skiing. Hey I gotta admit I’m not a bad skier but I’m not a great skier. Lise, Jeremy and Mike are really good skiers so I’ll give myself more credit for being a better bailer. I had a few graceful falls but after our lunch I’m heading back out to tackle those darn moguls! Then i’ll treat myself to a cinnamon bun for all my hard work….mmmm I can taste it now. Anyways I hope you are all having a great weekend! This is my favorite meatloaf recipe so I thought I’d share. Enjoy!

Ingredients:

  • 1 tbsp coconut oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1/2 seasoned breadcrumbs
  • 1 egg
  • 3/4 cup ketchup
  • 1 tbsp Worcestershire
  • 1/4 cup BBQ sauce
  • dash of hot sauce
  • salt and pepper
  • 1 1/4 lb ground turkey

Sauce

  • 3 tbsp ketchup
  • 3 tbsp BBQ sauce
  • 3 tbsp brown sugar

Directions:

1. Preheat oven to 350 degrees. In pan over medium high heat add oil and saute onions and garlic for 5 minutes. Let cool.

2. In large bowl mix together breadcrumbs, egg, ketchup, Worcestershire, BBQ sauce, hot sauce and salt and pepper. Add turkey, garlic and onions and mix well with hands. Press into loaf pan.

3. Mix together sauce ingredients and spread evenly over top of meat loaf.

4. Bake in over for 50-55 minutes or until cooked through.

Chicken McNuggets and bacon are the meat candy of the world


Thai Curry Stirfry

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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!

Ingredients:

  • 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

Directions:

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