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Monthly Archives: May 2012

Heart-throb

You know when you see those pre-teen girls at a One Direction concert crying their eyes out over the mere fact that they’re within a 100m radius of their favourite band?

That’s how we feel about hummus. Minus the crying.

Even just the word hummus gets us excited. Really, what’s not to love? A creamy dip/spread/topping that’s good for you, need we say more?

Hummus is a complete protein because of the chick peas + tahini combo, it’s high in fibre (yay chick peas!) and contains healthy fats from the olive oil and the tahini. The great part about making it yourself is that it’ll be lower in sodium.  It’s also incredibly delicious.  We think that should count as a health benefit, too. 🙂

We like to dip pita chips, crackers, veggies, spoons in hummus, spread it on sandwiches, wraps, and pizza, and put it on top of salads and whatever other dishes we think it would add to (…everything?).  Seriously, folks, we eat hummus like it’s our job- luckily this recipe only takes about 5 minutes to make!

So here is our very own hummus recipe, which is low in sodium and high in awesome! 🙂

1. Rinse your chickpeas!

2. Assemble the troops!

3. Put everything in the food processor….

4. Blend! Blend! Blend!

5. EAT.

Roasted Red Pepper Hummus

Total time: 5min

Ingredients:

2 c. chick peas, rinsed. (or one can!)

1/4 c. olive oil

1/4 c. tahini

1/4 c. lemon juice

1/4 c. roasted red peppers

2 Tbsp- 1/4 c water (depending on how thick you would like it)

1 clove garlic (or more, if desired)

1/2 tsp salt

pepper, to taste

cayenne pepper flakes, to taste.

Directions:

Put all ingredients into food processor and whirl until smooth.

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And We’re Off…

So this is it: Our first post!

And we’re really excited. 🙂

Two Saucy Sisters is a healthy food blog, so that’s mostly what you’re going to see! Sometimes we’ll write a post together (like this one!) and sometimes we’ll post individually.

Seeing as this is our first post, we thought we’d start out with the first meal of the day: Breakfast!

We LOVE breakfast, it might even be our favourite meal of the day.  Honestly, it blows both of our minds how some people can go without breakfast – now that we think about it, neither of us have ever skipped breakfast, ever! As foods and nutrition students, we’ve really learned the importance of a healthy breakfast.  It jump-starts your metabolism and helps to curb cravings and feel satisfied throughout the day.  Numerous studies have all shown that eating a healthy breakfast improves performance at school and in the workplace. So why not start your day with something healthy and delicious?

So today we have a deeelicious recipe to share with you: Breakfast Quesadillas.

Yes, you heard us correctly.  Now, I’m sure when you hear the word quesadilla, the first things that come to your mind are probably cheese, sour cream, salsa, some peppers and maybe a little green onion.  However, as much as both of us LOVE vegetables, cheese, and salsa, (and we mean love), the thought of munching on some broccoli at 7 am just doesn’t get our stomachs grumbling. So instead of stuffing our tortilla with vegetablely-goodness, we pack ours with cottage cheese and nut butter. Hold on, didn’t we just say we don’t like cheese in the morning? Yes, except to us, cottage cheese isn’t so much ‘cheese’ as it is yogurt with lumps. Mmmmm lumpy yogurt. 🙂  And then of course breakfast just wouldn’t be breakfast without fruit, so then we drown it in a fruit compote et voila- a breakfast quesadilla!

Original Breakfast Quesadilla

Image

Total time: 20min

Servings: 1

1 tsp. butter or margarine + 1/2 tsp. cinnamon

1 whole wheat flour tortilla

Filling:

1-2 Tbsp almond butter (or nut butter of your choice)

1/3 cup plain cottage cheese

Fruit Compote:

3/4 c. frozen berries (or fruit of your choice)

2 Tbsp. water or fruit juice

2 tsp. corn starch (or other thickening agent)

Possible toppings:

Greek Yogurt

Nuts

Granola

Maple syrup

Directions:

Wisk cornstarch with water.  Add the water-cornstarch mixture and fruit to a pot and bring to a boil, reduce to a simmer and continue to cook until thickened.

Meanwhile, mix the cinnamon with the butter and spread onto one side of the tortilla, and spread the almond butter on the other side.  Heat a pan over medium heat, then place the tortilla, butter-side down, on the pan.  Spoon the cottage cheese over half the tortilla and fold. Allow the tortilla to brown on one side, about 3-5min, then flip brown the other side.  Transfer to a plate.

Pour fruit compote over the quesadilla, and top with desired toppings and a drizzle of maple syrup.