Chicks in Charge Retreat

I just love that name!  We just had our annual Chicks in Charge (women running their own businesses) retreat at Sheryls country home.  I always come back exhausted, stuffed with good food, invigorated and enlightened! This year was no exception.  Food always seems to be the key to getting everyone connecting – we eat like royalty when we are there starting with Sheryls initial lunch which was once again outstanding.

We had poached salmon, roasted green beans, mushrooms, walnuts and baby potatoes, pesto marinated tiny heirloom tomatoes and a kale and mango salad. That was just lunch!

poahed salmon

Kale salad

roast veg


Snack time (as though we needed more food….) Amy made an incredible flourless, sugarless chocolate cake (sugar was in the chocolate only – it was divine).


Dinner was my turkey chilli (click for link to recipe) with toppings that included guacamole, shredded old cheddar cheese and low fat sour cream along side a great mixed green salad and home baked oatmeal cookies made by Victoria.

Breakfast the next day was a fabulous frittata with peppers, onion, mushrooms and zucchini (I forgot to take pictures again – forgive me,  we just dove into the meal) made by Nancy. We also had Eloise’s home made granola (click for recipe) and yogurt along with regular and gluten free muffins.

Lunch was leftovers of the day before but the main course was Mariannes fabulous coconut curry chicken – so so good. Below is the recipe. Well worth trying it was devoured by the chicks.

Coconut Curry Chicken

I usually DOUBLE this recipe, and freeze the extra portions.  Can be served hot or cold.

Ingredients                                                                           Substitute

¼ cup coconut oil                                                                Canola oil

¼ cup (or less) Dijon mustard

2 tbsps.  regular mustard (e.g., French’s)

½ cup coconut nectar                                                        Honey

½ tbsp. or more Curry Powder

1 tsp.  lime juice AND grated rind

1 tsp. salt


1-1.5 lbs. boneless chicken thighs (~12)                        Boneless chicken breasts,                                                                                                             sliced

Bring all ingredients to a boil in a stainless steel saucepan.  Pour over chicken.  Cook for 45 mins. at 350 degrees.   Enjoy!

Believe it or not, we also managed to have a great guest speaker (Wendy) and business and life discussions from morning till night and then again the next day.  Now you understand why we leave feeling exhausted, stuffed with good food, invigorated and enlightened!

Till next year!

Poached Salmon with Green Beans over Salad

Had my friend Anne over for lunch yesterday and made a healthy meal of poached salmon on salad.  I had a couple of issues with a dressing for the salad but after thinking it through I decided a dijon and lemon vinaigrette with a touch of apple cider worked best.  This is a super easy meal to make and if you get the right dressing…quite tasty.

First you make a poaching liquid (vegetable stock would be my first choice given I don’t have fish stock). I didn’t have any so I actually used water and flavoured it with the following ingredients.

poaching liquid

Poaching liquid ingredients (feel free to use whatever you have on hand which is what I always do.)

1 chopped leek white portion only

Chopped baby carrots (as many as you want)

2 tbsp of lemon juice

Pinch of oregano

1 bay leaf

Tomato chopped – take out the seeds if you  can (I had some roasted grape tomatoes in the fridge so I used them)

1 celery stalk chopped

Pinch of salt and pepper

1 stalk of lemongrass cut in pieces and smashed to release the flavours or lemongrass powder – 1 tsp

Handful of fresh parsley or 1 tsp of dried

Half a cup of white wine (only if you have on hand – I usually freeze leftover wine in little ziplock bags for this purpose)

Let all of these flavours simmer together for about half an hour on low heat – adding liquid as needed.  You should notice a wonderful aroma at this point.  Now I add the green beans (however many you want in your salad – I used a handful of french beans tops trimmed).  I let them cook until almost tender and then I picked them out and added to the salad base.

salad base

Next comes the easy part – just put the salmon in the liquid and cover for about 5 minutes – you can turn it over if you like but really you don’t have to.  check that the salmon flakes slightly and take it out of the liquid. Cut into portion sizes or, to make it neater (which I should have done) cut it up before hand.

salmon poaching

Place on salad and dress with vinaigrette

poached salmon on salad

Poached Salmon and Green Beans

Had dinner the other night at my friend Suzanne’s place.  She made a fabulous dinner and when she told us how easy it was I knew I had to blog it. We had roasted acorn squash with it and just a plain white rice.  Doesn’t get any better.  Recipe follows from Suzanne.

In a shallow pan, combine:

  • 1 C white wine
  • 1 C water
  • 4 bay leafs
  • ¼ tsp. dill
  • ¼ tsp. pepper
  • salt to taste
  • lemon slices (one-two  per person)
  • 4 wild salmon filets

  Cover on a low/medium heat and cook for 5-8 minutes depending on the size/thickness of the filets

TA-DA! Easy-peasy-lemon-squeezy