chicken with a twist

Ryan and I are going to Osoyoos next week so we’ve been trying to keep it pretty healthy around here because I know I’ll be spending the next two weeks in a bikini drink copious amounts of wine! Sometimes it feels like all we ever eat is chicken breast so I’m always looking for ways to change it up. That brought me to this bell pepper chicken recipe that was a big hit!

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Here’s what you’ll need…

  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 3 boneless, skinless chicken breast
  • 1.5 tbsp plus 2 tsp olive oil
  • 1 medium sized red bell pepper sliced thin
  • 1 medium sized yellow bell pepper sliced thin
  • half a medium sized red onion sliced thin
  • 3/4 cup reduced sodium chicken broth
  • 1 tbsp balsamic vinegar
  • Sprinkle of dried rosemary

Preheat oven to 450. Rub the chicken breast with mix of salt, pepper, oregano and garlic powder. Warm 2 TSP olive oil over medium hot skillet, brown chicken (about 2 minutes a side) and place in to foil lined baking dish.


Bake at 450 for about 12 to 13 minutes.

Meanwhile, heat remaining 1.5 tbsp oil in same skillet add the pepper and onion and sauté until tender but crisp. Once they have gotten tender add the chicken broth to the pan and stir everything together well, bring to a boil and boil for about 6 minutes until the broth is almost all evaporated.  I also added the dried rosemary at this time.

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Then stir in vinegar and season with salt and pepper again. Serve over chicken.

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I served them with white wine and crinkle cut yams fries. Once you have cut your yams into fry size, lay them flat on a cookie sheet, drizzle with olive oil and salt and pepper, bake at 450 for about 10 minutes, flip them and bake for another 10 to 12 minutes.

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Ryan ate the leftover chicken a couple days later with some shredded jack cheese melted on it and thought it was delicious!





Oscar Sunday

I know we are way past the Academy Awards now but I don’t think it’s ever too late to look at the fashions and throw a recipe in the mix! Last year we got together with some family and put some money on the different categories, which I of course won because I am a pop culture hound. This year it was just me and the husband, which ended up being a nice lazy Sunday; slept in, went for a run, made a nice dinner and watched the Oscars with a huge bag of popcorn (with salt and vinegar seasoning obviously).

My picks for best dressed as follows….

2nd Runner Up

Charlize Theron in Dior


Not that crazy about the sheer skirt/train situation but her bod looked so amazing and I loved the sheer straps and the necklace. (source)

Silver Medal

Lupita Nyong’o in Prada


When I first saw this I thought it was sort of plain, but when you saw her move and walk the skirt was glistening like fairy dust. The dress looked so amazing on her skin, she looked like a modern day Cinderella at the ball. (source)

Winner Winner

Kate Hudson in Versace


I mean, do I even need to say anything about it? The fit, the half cape, the way it moved. The whole thing was to die. (source)

I thought Ellen was such a good host, so funny and I of course retweeted her group selfie.

For dinner I made honey lime chicken, baked yams and a cucumber salad. It was good to make this chicken on a day off because I marinated it for like 5 hours. In that time I was able to do a hair mask and go on the treadmill.


I love having a treadmill at home, it’s so nice when it’s this ridiculous deep freeze weather. We also have a few set of weights, so working out is so convenient – just head to the basement and watch your “stories” while doing it. I use the “Dreamy Hair Treatment”  from Uniquely Pure, it’s all natural and home made. The mask is coconut oil, argan oil, bergamot, rosemary and chamomile.  I put it directly on my dry hair and leave it on for hours and hours, I have extremely coarse, curly, and dry hair though so in terms of the amount of time you leave it on – use at your own risk! Then I wash, condition and style like normal. My hair feels like spun silk after. You can find them here.

Honey Lime Chicken

  • 3 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 3 tbsp lime juice
  • minced garlic and ginger
  • pinch of cumin
  • season with salt and pepper before baking

Combine all ingredients besides chicken and salt and pep in bowl and whisk well, when you are ready to cook preheat oven to 400. Pour mixture over chicken breast in a baking dish. I covered and left in the fridge for 5 hours, but only because I had all day, marinating for an hour is fine. Flip the breasts halfway through.

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When you’re ready to bake them, squeeze a fresh lime over all three breasts and season with salt and pepper.

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Bake uncovered for 20 minutes, flipping halfway through.

I also pre made the cucumber salad to let it marinate through the day.

Asian Cucumber Salad

  • two cucumbers, sliced very thin
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1/2 tbsp sesame oil
  • sprinkle of chili flakes
  • sprinkle of sesame seeds

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Whisk everything but your cucumbers together, then fold cucumbers into mix and toss to coat. I marinated for several hours, then strained before serving.

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I served the chicken and salad with baked yams, just because I love yams and they are so good for you. They’re so easy to make. Just peel and chop a jumbo yam, mix olive oil with s&p, oregano, parsley and a little cayenne pepper and drizzle that mix over chopped yams on a cookie sheet. Right before I put them in the oven I sprinkle with cinnamon. Bake for 35 to 40 minutes at 400, flipping twice. I like them best when they are soft on the inside and a little toasty on the edges.

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Tomorrow I am making a thin mint truffles and oreo truffles, so check back for those as well as an outfit post that will include my new hair colour I’m on the fence about. Have a great weekend!

Turkey Chili for When You’re Feeling Chilly!

Fall has arrived! It is certainly beautiful but the temperatures are plummeting! I feel like the cold weather showed up so suddenly, it feels like a week ago I was going for runs when it was 25 above. I love all the fall colours, I wish they lasted longer! Mickey and I love going on dog park adventures this time of year!

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One of my absolute favourite things to make when it cools down is turkey chili in the crock pot. It is so dead easy and healthy and delicious! I come home at lunch, fill up my crock pot and it is ready for dinner. Here’s wha you’ll need.

1 package extra lean ground turkey

1 green bell pepper, chopped

1 small red onion, chopped

4 garlic cloves, minced

1 large can of diced tomatoes (about 800ml)

1 can red kidney beans, rinsed and drained (about 480 ml)

1 can black beans, rinsed and drained (about 480 ml)

1 3/4 cup chicken broth

1 3/4 cup whole kernel corn

1 can tomato paste (about 180 ml)

1 tablespoon chili powder

1 teaspoon pepper

1/2 teaspoon cumin

1 teaspoon red pepper flakes

Delicious topping options – shedder tex mex cheddar, cilantro, crushed tortillas.

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Start with a non stick skillet or wok, cook turkey until almost cooked through, then add green pepper, onion and minced garlic.

Move all those goodies into a 4 quart slow cooker. Stir in your tomatoes, beans, paste, broth and all the spices.

Cover and cook for 5 hours on low.

Eat it and be satisfied!

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I’m getting pumped for wearing more sweaters, baking with pumpkin and eating turkey! I hope everyone is enjoying fall!