——creativity never goes out of style——

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Vegetarian Pad Thai


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

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Shrimp and Feta Pasta


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

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Chicken Sausage Salad with Lentils and Green Apple


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!


  • 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


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

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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

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Healthy Slow Cooker Clam Chowder


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


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!


  • 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


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.

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Chicken Mushroom Alfredo


I gave this recipe a nice name but in all reality… it was my ’empty fridge special’. Usually when I buy rotisserie chicken I bring it home, remove all the skin, then separate all the meat from the bone while it’s still warm (it’s nearly impossible to separate it once it’s cold). The problem is, I only like chicken when it’s hot off the rotisserie on top a fresh bun for dinner, but then the rest of the chicken goes into the fridge. After staring at cold chicken for a day, I usually make a chicken salad sandwich mixture in an attempt to make it more appealing to me.

But this time I wanted something different. I had some mushrooms that needed to be used up and I was craving pasta so I thought why not dice up all the chicken and use it in the pasta?! I loved it! I really don’t care for regular chicken breasts (the thought of chunks of dry flavorless chicken in my pasta curbs my appetite) but once the rotisserie chicken was shredded, it soaked up tons of flavor from the rest of the dish and was a great addition of lean protein. The alfredo sauce I used is also much healthier than a cream based sauce and with whole wheat pasta you don’t have to feel guilty for indulging in this pasta. And if you’re a pesto fan like me, add in a few tablespoons for a flavor boost. I hope you like it!


  • 2 Tbsp coconut oil
  • 1/2 cup sweet yellow onion, diced
  • 2 cloves garlic
  • 1 1/2 cups diced mushrooms
  • 2 cups diced rotisserie chicken
  • salt and pepper to taste
  • 1 tsp thyme
  • 3-4 Tbsp pesto (optional)


1. Cook one package of whole wheat bow tie pasta according to package directions. Set aside.

2. Heat oil in large skillet over medium high heat. Add onions, garlic and mushrooms and saute for 5-8 minutes. Add chicken and heat through.

3. Make alfredo sauce in separate pot and then stir into chicken mixture. Add salt, pepper, thyme and pesto (optional).

4. Stir pasta noodles into chicken mixture and simmer for 10-15 minutes.

Love, like a chicken salad a restaurant has, must be taken with blind faith or it loses its flavor – Helen Rowland