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Coconut Curry Thai Chicken


Once upon a time, 6 months ago, when we were living in Hawaii we would regularly eat at this really YUMMY Thai restaurant that was literally around the corner from our house. I had never had Thai food before living in Hawaii, and I quickly learned that I loved it. Well fast forward a little bit, we moved to the middle of nowhere southwestern Kentucky. We love it here in our little Mayberry like town, but there is no Thai food to be found. In fact, the nearest Thai restaurant is an hour and a half away in Nashville.

With that being said, I recently set out on a quest to find a recipe for Thai Chicken Curry that I could handle making and adapt it a bit to my liking. I found one, and changed it taking out some ingredients and adding some others.

Coconut Curry Thai ChickenIngredients:

  • 2 Chicken Breasts, grilled and sliced
  • 1 tsp olive oil
  • 3 bell peppers of varying colors
  • 1 cup light coconut milk
  • 3 scallions, or more
  • 2 Tbsp green curry paste, or more to taste
  • 1 cup reduced sodium chicken broth
  • 1 Tbsp soy sauce
  • 2 tsp brown sugar
  • 1/3 cup fresh cilantro, chopped

Serve with brown rice

How to Make it:

  1. Slice up the peppers into long strips. Coconut Curry Thai Chicken
  2. In a large pan, saute the peppers in the olive oil for about 5 minutes. Transfer the peppers into a mixing bowl, and use the same pan for the rest of your cooking.
  3. Heat the coconut milk over medium heat, stirring.
  4. Add in the curry paste and scallions. Continue to stir frequently until smooth.Coconut Curry Thai Chicken
  5. Stir in the chicken broth.
  6. Turn the heat to medium-high, and bring to a boil, stirring constantly.
  7. Reduce the heat to a simmer. Add in the soy sauce and brown sugar. Coconut Curry Thai Chicken
  8. Add the chicken and peppers, let simmer about 10 minutes to let all the flavors have a party.
  9. Stir in the cilantro.Coconut Curry Thai ChickenWe added more than 2 Tbsp of curry into ours, and ate it with brown rice. It makes about 4 servings. It tasted pretty close to the green curry we used to order at our favorite Thai place. The best part was this entire dish, with the rice, the Weight Watcher’s points was only 8PP!Coconut Curry Thai Chicken



The Cost of Healthy Eating


With the start of a new year, many have made promises to themselves to begin a healthier lifestyle. Many also get concerned that eating healthy also means that you will be spending more at the grocery store. But, friends, this is not always true. This post is going to be about my weekly shopping this week. I like many of you had to re-promise and commit to a healthy lifestyle again.

For my husband, 2 kitties, 1 puppy, and myself our typical weekly grocery bill is between $80-$120. Had to include the animals because their food can be pricey too and is included in our costs. This week, back to eating healthy our bill was $77. Imagine that, a cart filled with healthy proteins, fruits, and veggies was cheaper than cart filled with junk! On top of that the only coupon I used was for 50 cents off some tea.

Here are some tips to help keep your grocery bill low while eating healthy:

1. Know what you already have. Before going shopping make an inventory of what you already have in your pantry, fridge and freezer. This is also a great opportunity to clean out, or toss things that you know you will be tempted to eat that you should not. You may be surprised about what you already have that you can turn into a meal or use within a meal during the week.

2. Plan ahead. This one is oh so important! Create a menu for the week, or the next time you will be able to go grocery shopping. Write down exactly what you will eat each day for breakfast, lunch, dinner and snacks. This menu will then help you make your list. You will know exactly how many bananas, green peppers, chicken breasts, etc. that you need.

3. Make a list. Using your menu and your inventory, make a list of exactly what you need. You can write this list on paper, or use an app on your smartphone. I use the app called list ease. Keep your list organized. Divide it into sections similar to how the grocery store is organized. My go to categories are, produce, aisles, frozen and dairy.

4. Buy what you know you will eat. If you are on a budget, don’t try weird stuff that you aren’t sure if you like. If you don’t enjoy eating salads, don’t buy 4 heads of lettuce your first week eating healthy, buy 1.

5. Go shopping when it is crowded. I had to add this one after my last shopping trip. I HATE SHOPPING WHEN IT IS PACKED. But, it keeps me from browsing and adding unneeded stuff into my cart. When it is crowded, you go in, get what you need, and get out.

6. Buy in larger quantities when it makes sense. Example: apples are $1.29 per pound at our grocery store. I can buy a 3 pound bag of apples for $2.89. I know I will eat those apples anyway, so it makes sense to buy the 3 pound bag. We also buy our onions this way. The same exact chicken, same exact company, is cheaper per pound when you buy it in a larger quantity. Buy more chicken one week, and freeze it for the next. Frozen chicken works great in a crockpot!


So for an entire week of meals I would say $77 isn’t bad. That’s $11 per day for 2 people.This also saves money because we are not going out to eat!

Here is some insight to what we will be eating this week. Our breakfasts and lunches are not always the same. My husband usually has a v8 or eggs for breakfast, and tuna or leftovers for lunch.

Saturday: Breakfast, homemade bread with OJ. Lunch, Greek yogurt with fruit. Dinner, Thai chicken w/ peppers w/ brown rice. Snacks, Lara bar, carrots and hummus.

Sunday: Breakfast, Greek yogurt w/ fruit. Lunch, no mayo chicken salad, which can be found here with pita crackers and fruit. Dinner, vegetable soup and grilled cheese with tomatoes. Snacks, pineapple and cheese stick.

Monday: Breakfast, Greek yogurt w/ fruit. Lunch egg salad w/ pita crackers and grapes. Dinner, vegetable soup and baked potato. Snacks, Lara bar, fruit, beef jerky.

Tuesday: Breakfast, Greek yogurt w/fruit. Lunch, tossed salad. Dinner, whole wheat pasta with meat sauce and a salad. Snacks, carrots, fruit, beef jerky.

Wednesday: Breakfast, Steel cut oats w/ banana. Lunch, Cobb salad. Dinner, Hamburgers and homemade fries. Snacks, fruit & cheese stick, carrots.

Thursday: Breakfast, Steel cut oats w/banana. Lunch, hamburger salad. Dinner, Tyson light breaded chicken, broccoli. Snacks, beef jerky, fruit & cheese stick.

Friday: Breakfast, Steel cut oats w/banana. Lunch, leftovers or salad. Dinner, brown rice and black beans w/ salsa. Snacks, carrots, fruit & cheese stick.


Needless to say, eating healthy doesn’t need to be expensive. You just need to be smart about it. Your body will thank you!

Somewhat Healthy Pumpkin Dip


Pumpkin Dip

We just had our housewarming party and I made this dip. It was a HUGE hit. Everyone who tried it loved it. And, it’s really not THAT bad for you. AND no cooking required!


12 oz reduced fat cream cheese

1 15oz can of pumpkin

2 Tbs sugar free maple syrup

1/2 cup brown sugar

1-2 Tbs cinnamon (really however much you want depending on how cinnamony you would like it)


How to make it:

1. Combine cream cheese and pumpkin using a hand mixer.

2. Add in brown sugar, maple syrup and cinnamon, blend until smooth.

3. Put in a bowl, or a carved out pumpkin and chill for at least 30 minutes before serving.

4. Serve with cinnamon & sugar pita chips, Nilla Wafters, or banana chips.

Pumpkin Dip

Bacony Brussels Sprouts & Meatloaf


Healthy Meatloaf and Brussels Sprouts

This entire meal is gluten free, dairy free, and Paleo friendly. Normally, I do not go through this extent of making a side dish, but dang these Brussels sprouts were sure worth it! They go well with the meatloaf because they both bake at 350.


Bacony Brussels Sprouts Directions:


6 strips of bacon (natural, nitrate-free is best)

1 pound Brussels sprouts

1 teaspoon garlic powder

1 tablespoon dried thyme

Ground Black Pepper to taste


How to make it:

1. Preheat oven to 350.

2. Dice bacon and cook it in a skillet until crispy.

3. Steam the Brussels sprouts anyway you choose for about 5 minutes. Cut off the stem, and cut them in halves or quarters depending on size.Healthy Meatloaf and Brussels Sprouts4. In a medium-sized mixing bowl, toss the sprouts, bacon, bacon grease, and spices.

meatloaf and brussels5. Line a baking dish with foil, I only do this cause I hate to scrub dishes. Spread Brussels sprouts evenly in the dish.

Meatloaf and Brussels Sprouts6. Bake at 350 for 30 minutes, stirring once half way through. When you are done you should have this:

Meatloaf and Brussels Sprouts




2 lbs ground beef 97% lean

1 cup almond meal/flour

2 eggs

6 oz tomato paste

1 onion, finely chopped

3 cloves of garlic, minced

1/2 tablespoon sea salt

1 tablespoon dried basil

2 teaspoons ground black pepper


How to make it:

1. Preheat oven to 350.

2. Beat eggs together.

3. Combine all ingredients in a large mixing bowl. Mix by hand.

4. Place meat mixture into a large baking dish, or large loaf pan.

5. Bake for 1 hour, until the meatloaf is no longer pink in the middle.



Pecan Crusted Chicken


Let me start by saying eating clean is going better than I thought it would. I feel healthier and have lost about 6 pounds over the last 2 weeks. Besides that, I nearly went into shock at dinner last night. We had hamburgers, wrapped in lettuce, and I just assumed that my in-laws were going to have theirs on buns. But, my mother-in-law (who is super sweet by the way) ate hers wrapped in lettuce just like us! We are making progress and helping the whole family to make healthier choices!

The P.E. teacher at the school I work at is leading a wellness initiative for our staff at school. She had sent out a bunch of recipes, but I have no idea where they came from exactly. This is one of those recipes just tweaked a little.

It was really yummy and even received the husband saying of approval of, “I think we should make this again sometime!”



4 Boneless, Skinless Chicken Breast (organic if you prefer, thin sliced and tenders would work well too just adjust cooking time)

1/2 cup of spicy brown mustard

2 tablespoons of organic honey

1 cup of crushed pecans (The ones I used were crushed when I bought them)

Sea Salt (optional)


What You Need to Do:

1. Preheat the oven to 350. Line and lightly spray a casserole dish with a healthy oil.

2. Combine mustard and honey in a medium mixing bowl.

Pecan Crusted Chicken

3. Put your pecans in a separate bowl or shallow dish.

Pecan Crusted Chicken4. Set up a cute little assembly line in your kitchen starting with chicken, then mustard mixture, pecans and finally the baking dish

Pecan Crusted Chicken5. Dip both sides of each chicken breast into the mustard mixture. Then dip both sides of each chicken breast into the pecans. Place them into the baking dish and top with a little sea salt if you would like.

Pecan Crusted Chicken

6. Bake at 350 for 45 minutes, serve with a vegetable.

Someone came over to the house, and I have focusing issues and forgot to take a picture of the finished product.


Turkey Meatballs with Spaghetti Squash


Paleo Turkey Meatballs

Our quest for clean eating has continued into the week. I am so proud of my husband for eating so many fruits and veggies! I am even more proud of my in-laws for trying the meal that we made tonight. Yay! Woo hoo! We are making the entire family more healthy even it is just for one meal.

The best part about these meatballs is that they can be made ahead of time and thrown in the fridge or freezer for a later meal. Oh, and they are healthy and taste pretty darn good.

Meatball Ingredients

1 lb ground turkey (we used 99% fat free)

1 whole egg

1/2 an onion

10 spinach leaves chopped

1-2 tbs fresh parsley

1 tsp garlic powder

1 tsp paprika

Fresh ground pepper to taste

How to make these meatballs!
1. Preheat oven to 375/

2. Beat the egg in the bowl.

3. Add in remaining ingredients and mix ’em good.

4. Spoon out in equal portions onto a cookie sheet lined with tinfoil or parchment paper. (I used an ice cream scooper to help me with this.)

Paleo Turkey Meatballs5. Bake them at 375 for 10 minutes. Then turn them, and bake them another 10 minutes. So a total of 20 minutes. When they are done they should look similar to this.

Paleo Turkey MeatballsYou can use them fresh or save them for later, this time, we saved ours for later.


Squash Ingredients

1/2 large spaghetti squash, cooked and stringed to look like spaghetti

4 tbs olive oil

1 small onion chopped

2 cloves of garlic peeled and chopped

1 C spinach chopped

1/4-1/2 cup of chicken broth

2 tbs dried basil leaves (could use chopped fresh but we didn’t have)

Black pepper to taste

How to make this squash stuff

1. Heat olive oil in sauce pan.

2. Over medium/high heat cook onion 2-3 minutes until fragrant.

3. Add garlic and continue cooking about 5 more minutes.

4. Add in spinach and cook until wilted.

5. Add chicken broth and spices, let simmer about 5 minutes.

6. Add spaghetti squash and stir to distribute sauce evenly.

7. To serve top with meatballs.

For our more picky eaters we served the other half of the spaghetti squash with canned red sauce. And…they actually said that it was “really good”. Mission accomplished!


Turkey Meatballs and Spaghetti Squash


Paleo Bacon Wrapped Chicken with Zucchini


The P.E. teacher at work had shown me a picture of a similar recipe Friday after school, and I thought “OH, I could totally get my family to eat that!” And so, here is this recipe.

Paleo Bacon Wrapped Chicken with ZucchiniIngredients:

1-1.5 lbs thin sliced chicken breasts

1 small zucchini

1 package of bacon (you won’t use it all)

Salt free spice (like Mrs. Dash)

Ground Black Pepper

What you do:

1. Preheat oven to 425. Cut zucchini into thin french fry like sticks. For me the easiest way to do this was cut the zucchini in half the “short way”, then cut each of those halves in quarters, so you have 8 pieces. Then cut them like fries!

zucchini sticks2. Spread out one piece of chicken. Season the side that will be on the inside of the roll-up with salt-free seasoning. Lay 5-6 zucchini sticks on one end of the chicken and roll it on up.

Paleo Bacon Wrapped Chicken with Zucchini3. Then, wrap a piece of bacon around that, and place on a baking sheet.

Paleo Bacon Wrapped Chicken and Zucchini4. Grind pepper on top of roll-ups.

paleo bacon wrapped chicken with zucchini5. Bake at 425 for 20-30 minutes, depending on the thickness of your rolls (hahaha). Remove and enjoy! We cut into one of ours to be sure that it was cooked all the way.

Paleo Bacon Wrapped Chicken with Zucchini


We served it with fresh green beans. Oh and everyone loved it! My father-in-law only ate the ones without the zucchini though.