Parmesan Kale Chips Recipe

Hi food friends,

I love to snack! Snacking doesn’t typically go hand in hand with healthy eating. I try my best to keep lots of fruit and veggies in the house so when I’m feeling peckish in the evenings I have something healthy to grab but sometimes I just want something salty and crunchy. These kale chips hit the spot while still remaining quilt free. They are easy to make and can be stored in an air tight bag for a couple of days (though they probably won’t stick around for that long). 

Give this recipe a try the next time you want to have a clean snack. 

Parmesan Kale Chips


– 1 bunch of Kale

– olive oil in a spritzer 

– 2 Tablespoons grated Parmesan 


– Preheat oven to 350F  

– Remove the middle rib from each kale leaf. Then cut into “chip” sized pieces (about 2″ square). 

– Use a salad spinner to rinse and dry your kale. 

– Place kale in a single layer on 2 baking sheets. Spray lightly with olive oil.

– Place in oven for 8 minutes. Remove from oven and carefully turn the kale chips over. Careful because the pan is hot! Sprinkle 1T of Parmesan on each tray doing your best to get the cheese actually on the kale. (I do this slowly and pretty close to the kale so it doesn’t just jump off). Put trays back in oven for 2 mins. Remove from oven and allow to cool on tray before transferring to a bowl to serve. Be gentle when transferring as they are quite fragile little chips. 


*Tip keep close watch on your kale while it is baking. It can go from done to burnt very quickly. When it is done it usually will make a slight sizzling sound from the oven*

Thanks and until next time, enjoy your adventures!




Baked Chicken Parmesan with Spaghetti Squash

Hi friends!

This version of chicken parmesan is healthier than most as it is baked not fried and served on a bed of spaghetti squash instead of pasta. I made it a few weeks ago and it was really quite easy to make. Plus both hubby and I gobbled it right up so it was tasty too. 

Baked Chicken Parmesan with Spaghetti Squash 


– 1 spaghetti squash

– 1 C shredded mozzarella   

– 2 C marinara sauce 

– 4 Chicken breasts 

– fresh basil (about 1/4 Cup) 

Chicken Coating: 

– 1/3 C bread crumbs 

– 1/3 C panko 

– 1/3 C parm (2oz) shredded 

– 2 t Italian seasoning (or 1 t dried basil & 1 t dried oregano)

– 1/2 t salt 

– 1/8 t pepper 

 Egg wash: 

– 1 egg 

– 1/4 C water 

– S&P 


– Cut the spaghetti squash in half lengthwise and rub with olive oil, then sprinkle with salt and pepper. Place cut side up on a baking tray and bake at 350F for 40 minutes then turn over and bake for another 20 minutes. The squash is fully cooked when it’s tender when you stick a fork in it (like a potato 😉 ). 

– For the chicken mix the coating ingredients together in one bowl and wisk the egg wash ingredients together in another bowl. 

– Take each chicken breast and coat first in egg wash then in the coating. Make sure to really press the coating onto the chicken. Then place the chicken on a baking sheet. Bake at 350F for 25 minutes or until cooked through. 

– While chicken is cooking chop basil. An easy way to chip basil is to stack all of the leafs then roll them all up tight and slice. You get nice long ribbons like this. 

– Once chicken is cooked remove from oven and spoon about 3 tablespoons of marinara on the top of each piece of chicken then sprinkle 1/4 cup of mozzarella on top. Then sprinkle top with basil. Return chicken to oven for about 5 minutes until the cheese is melted. 

– Heat the remaining marinara sauce to use on the squash. 

– Once the squash is cooked give it about 5 minutes to cool then use a fork to scrape the strands loose. Season to taste with a little more salt and pepper and mix in 2 table spoons of the basil. 

– To plate put the squash on plate first then top with marinara then a chicken breast. 


Squash ready for the oven

Ready to eat!

Thanks and until next time, enjoy your adventures!


The Organic Box – Review

Happy New Year food friends!

This post is going up a few days late because I was struggling with what kind of post to start the new year off with. I wanted to bring you guys a new healthy recipe, but I haven’t really been making anything fancy, I’ve just been eating a lot of fruits and veggies since the new year. So, I figured I’d let you know where I’ve been getting these fruits and veggies from.
About a month before Christmas I signed up for The Organic Box. They are a local family owned company that delivers ‘local’ organic produce to your door either once a week or once every 2 weeks. They have service in Edmonton, as well as a bunch of the surrounding areas. Such as, St. Albert, Sherwood Park, Fort Saskatchewan, Devon and Spruce Grove just to name a few.
They focus on local first, trying to keep as much of your dollar in our communities as possible.
“But we also define local by buying from people who act locally in their own communities (own their own land, pay their workers living wages) with the money staying in those communities.”
It’s this philosophy that ensures we can get a good variety of different fruits and veggies through the long winter months in Edmonton. Just this week I got a mango, blackberries and asparagus in my box (among some other great items).
There are 2 sizes of box to choose from; single/couple size or family size. Ward and I get the singles size (which is $38/week +tax) and it is more than enough for us for the week.
Each Friday I get an email from them letting me know I can fill my box. I just go to their website and pick from the list of available fruits and veggies. Typically they have already made some selections based on what is fresh and available, but if you don’t like or won’t use the items they have recommended you can simply remove those from your box selection hit submit and custom select what you want. I have found that depending on what I already have in my box the selection of what I can still add will change. This is likely due in part to the price of each item. Because of this the actual amount of fruit and veggies you end up getting will vary depending on what the value is of the items you choose. They are also very committed to the quality of the produce that they supply. So, if you ever have an issue with something if you let them know they will make it right.
They also have a large selection of other things you can add to your weekly order. Such as organic dairy and eggs, organic meat from Sunworks Farms, bakery items and many more. If you really wanted you could purchase absolutely everything you need for your kitchen needs through them and never have to go to the grocery store again. 😉
My weekly Organic Box arrives on the same day every week and roughly around the same time. They ask for you to provide detailed delivery instruction for if you are not home. So if I’m not home I just let them into my building and they leave the box outside of my apartment suite door. I’ve included some photos below of a couple of the different boxes that I have received over the last few weeks.
I also think it is very important to make a stand, by ‘voting’ with the dollars we spend. By buying organic produce, we can push out producers that use harmful pesticides that are killing bees. Not to mention all of the other problems chemical pesticides have.
One of my personal goals of 2015 is to try and shop more local. I agree with the values that The Organic Box has so I think they will be a service that I continue to use. I wish you all luck with achieving your goals for the new year. Together we can make them happen.

Thanks and until next time, enjoy your adventures!





2015/01/img_0668.jpg (Our dog clearly approves of this box)