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Monthly Archives: August 2012

Guest Post #2: Julia from Fit.Fresh.Food.

So, as promised, we have another guest-post for you today! 🙂 Meet Julia, who blogs over at Fit.Fresh.Food.

Julia and Her fave guy 😉

This fabulous foodie is new to the blog world, having just started blogging this past July! We love her writing style, she’s super cute and her passion for good food and healthy living is clear throughout her whole blog. Her recipes are great, too! Simple, fresh, easy and delicious. No hard-to-find ingredients, no complicated procedures, just fresh ingredients and straight forward directions. And always with a smile! 🙂

We have known Julia literally since the day we were born, and her blog is definitely one you should be visiting on a regular basis, if you aren’t already!  So once you’re finished reading this post, head on over to her little spot in the blog world!

Without further ado… Julia! 🙂


Life is all about balance. Filling our bodies with fresh & wholesome foods is an invaluable part of a healthy and active lifestyle. But sometimes, lets face it, we need to indulge. The Saucy Sisters have been sweet enough to have me over to write this guest post, and I couldn’t be more excited! Having known the sisters for a really long time, it’s been great to re-connect through our shared love of food. And since I know these girls have a bit of a sweet tooth, I couldn’t help but share with you, my fellow 2SS fans, my Almond Butter Choco Chunk cookie recipe.

Since discovering almond butter about 5 years ago, I knew I needed a go-to cookie recipe. Grandma’s old peanut butter cookies wouldn’t do anymore! I was growing up, becoming more sophisticated, I had no need for the P.B. of the past. It was almond butter time, and I took to my recipe testing straight away. My cooking notebook now overflows with recipes that have almond butter, but when my sweet tooth strikes I always find myself with these cookies in hand. They are chewy, not too sweet, and have that unmistakable comfort quality to them. Do you know what I mean? When you take a bite and everything in the world is suddenly as it should be? Yeah. These are the cookies to make any day great.

2 other reasons why these cookies rock:

1.     Only one bowl will get dirty in the process.

2.     They take only 10 minutes to bake, which means if your day hits crisis mode you can be consoled via cookie in no time at all.


I started with the peanut butter cookie recipe from the back of the Kraft jar, and eventually ended up here:

Almond Butter Choco Chunk Cookies

1 cup all-natural, unsweetened almond butter
½ – ¾ cup brown sugar or Sucanat depending on your sweet tooth(note: if using brown sugar, substitute 1 tbsp for honey to balance the moisture content)

1 egg, lightly beaten

½ tsp baking soda

healthy pinch of salt

¼ cup dark chocolate pieces (coarsely chop some dark chocolate from a bar)

Get ready:

Preheat oven to 350F. Line a baking sheet with parchment paper.

Get mixing:

Mix first 5 ingredients until well combined.

Stir in chocolate pieces.

Get baking:

Drop by rounded teaspoon onto prepared baking sheet. If you don’t have a fancy batter scoop, you’re in the same boat as me. I gently roll the dough in my hand to form a ball (or close to it).
Keep the dough 2-3 inches apart on your baking sheet.

Bake for 5 minutes.

Remove from oven & press each cookie flat with a fork.

Return to oven & bake for another 5-7 minutes (don’t burn the bottoms!).

Get eating!

Go big or go home:
The Ultimate Trio “Ice Cream” Sandwich

You’ll need:

2 Almond Butter Choco Chunk Cookies (no substitutions!)

2 tbsp banana soft serve 

Construct your sandwich, I’m sure you know how!

Hope you enjoy =)


Thanks Julia! We know we will definitely be making these cookies, and 100% they will be becoming a soft-serve sandwich! 🙂

We know you guys and girls will have all loved Julia as much as we do, and we hope that you will go and check out her blog.

We have two more days of camp, so we will be back to our regular posting on Saturday! Hope you are all having a fantastic week! 🙂


Guest Post # 1: Michelle from Peachy Palate

Hello friends!

Today for you we have something that is really fun and exciting: Our first-ever guest post! And we are extremely honoured to have one of our favourite bloggers, Michelle, who blogs over at Peachy Palate, writing it for us! If you haven’t checked out her blog yet, you should! Her blog was one of the first that we started reading, and you can be sure that we read it everyday.  She posts the most delectable looking vegan recipes, her food is so good that even the most stubborn carnivore would love it. Other than the fact that she is a vegan and we’re not, we think that we are food triplets. We would love to spend a day (or a week!) with her! Michelle, get ready: we WILL be coming to visit you in Ireland one day! 😉

We know you’ll love her as much as we do!


Hello readers! My name is Michelle and I’m a vegan healthy living food and fitness blogger over at Peachy Palate! I have a whole heap of vegan recipes (over 300) on my recipage and I make daily endeavours to be keep them steadily coming!

You can find out more about me, my journey to veganism and my recent decision to quit my job and create a whole new life, embracing my passion for food, healthy living and nutrition by visiting the blog.

Julie and Brit kindly asked me to stop by with a little post in their absence while they’re off enjoying cross country training camp so I’ve decided to share one my latest smoothie creations!!!

Let’s deviate a little from food for just a minute…

Do you know how long I’ve been looking for one of these glasses!? Pretty much the whole last year! When I get something in my head, be it a yearning for a piece of dish-ware, item of clothing or more often than not a new ingredient, I simply will not rest until I get my hands on it; like a dog with a bone!

I had almost given up hope of finding the glass of my dreams (quite literally!). I just envisaged it would look so pretty filled with a a delicious smoothie making it all the more incredible to consume (it has to appeal to more than just my taste buds!). I stumbled upon this by chance in a little knick knack shop last week; it was a little dusty it has to be said but nothing a good wash in boiling water couldn’t solve!

Of course I immediately had to whip myself up a fancy pants smoothie to pour in and decided to go with a layered extravaganza!

In one jug a raspberry and almond butter smoothie…in the other a chocolate and banana smoothie… layered up with cacao nibs on top and a sprinkling of coconut…a couple of fresh beautiful raspberries on top and it was complete.

I’m easily excited, at least when it comes to food, but I was pretty chuffed with the outcome.

Two of my favourites combined. A long armed spoon on the side to dig deep and give a bit of a mix up. It was delicious, and of course nutritious! I went with the raspberry and chocolate combo (there were many other layers in the running) after I had a comment on my raspberry and chocolate overnight oats parfait. When I went to post my reply I was reminded of the luscious dreaminess of the combination (the joys of photographing your eats!) and was instantly inspired by my own creation to whip up a smoothie variation; alliteration totally unintended!

Dreamy Chocolate Raspberry Layered Smoothie

Servings – 1

Preparation Time – 5 minutes


Raspberry Smoothie

  • 80ml (1/3 cup) almond milk
  • 1/2 cup frozen raspberries
  • 1 tbsp almond butter

Chocolate Smoothie

  • 125ml (½ cup) almond milk
  • 1 tbsp Dutch unprocessed cocoa powder
  • 1.5 small frozen bananas
  • 1/3 tsp vanilla extract


  • 1 tbsp raw cacao nibs
  • 1 tsp desiccated coconut
  • Fresh mint leaves to garnish



  1. Blend together all raspberry smoothie ingredients in one bowl or jug!
  2. Blend together all chocolate smoothie ingredients in another…
  3. Layer up the smoothie in glass, half of the chocolate, all of the raspberry and the rest of the chocolate.
  4. Serve topped with cacao nibs and coconut.


Doesn’t that smoothie look unreal?!? We know what we will be having for breakfast the first morning we’re back at home! 😉

Thank you so so much Michelle! We are honoured to have you as a guest writer on our blog, and so happy to have such a wonderful friend in the blogging world! We bet there are probably a lot of 2SS readers out there planning tomorrow’s breakfast, and future visits to Peachy Palate! 🙂

We hope all you lovely people enjoyed reading Michelle’s post as much as we did! Don’t forget to stop by again on Thursday to read Julia‘s post from Fit.Fresh.Food!


Savory Dates

Hello friends! It’s that time of week again – Meatless Monday!

This week’s letter is “D” for Dates!

Mmm… dates. 🙂 We love them, they are so sweet, and can be used so many ways! Our favourite thing to do is make dates into date paste, which we use in so many of our baked goods, breakfasts, eating it with a spoon… you get the point!

It would have been really easy for us to just do some sort of baked good or breakfast item for this Monday, however baked goods tend to be meatless as it is, so we wanted to put out a recipe that uses dates in a savoury way!

Sweet and Spicy Lentil Balls!

Using dates, red lentils, split peas and spices, and rolled in quinoa flakes and sesame seeds. Baked to perfection!

Sort of like a lentil ‘meat’ ball these delicious little bites are great on top of salads, in wraps, or even just to dip in  tahini dressing and eat as a snack!

Be sure to head on over to Heather and check out the rest of the Meatless Monday participants!

Split Pea, Lentil and Date Balls

Prep time: 35 min
Cook time: 25 min
Makes: 9 balls


1/2 c. each lentils and split peas
3 c. water

1/2 c. dates
3 white mushrooms
1/4 c. walnuts
1/4 tsp. salt
2 tsp berebere spice mix
pepper, to taste

1/4 c. quinoa flakes
1 tbsp sesame


Put lentils and split peas into a pot with water. Bring to a boil, then reduce to a simmer for 25min or until soft.

In a food processor, pulse the dates until finely chopped. Add the mushrooms, walnuts and spices and pulse until chopped. Add half of the lentil-split pea mixture and blend again until smooth. Remove from processor and stir in the rest of the lentils and split peas.

Combine the quinoa flakes and the sesame seeds.  Form the lentil mixture into 9 balls and roll them in the quinoa flakes so that they are evenly coated.

Bake at 350 for 25 min.


What’s your favourite way to use dates? 
Have you ever had dates in a savoury dish before?

Training Camp Treats

I think now is as good a time as any to tell you all that Julie and I will be somewhat M.I.A this coming week.

Tomorrow morning we are heading up north to cross country training camp! 😀

What is that, you ask?  It’s basically an exhausting week of running, swimming, games, and all-around fun for all members of the cross country team!  The camp is way up north where the only radio station is Moose Head Radio, gas costs $1.35/L, and the hills are pretty much small mountains.  I know i’m not exactly painting a pretty picture of the week for you, but it actually is really fun!

And like I said, it’s also very exhausting.  Not only do we do “doubles” (ie- we run twice) on several of the days, but pile that together with canoeing, swimming, beach volley ball, ultimate frisbee, and a whole bunch of other camp-type games, you can imagine that by the end of the week we’re all pretty tired!

I’m sure you can also appreciate in these circumstances how important it is to be getting proper amounts of fuel and nutrition during the week, to keep our energy levels up so we can participate in a ll the activities.  The cooks at camp do a great job at keeping us well-fed at mealtimes (save for one incident last year when they served us extremely salty rocks that apparently were supposed to be muffins), but with all of our running around it’s really important to have snacks in between meals.  So this week Julie and I have been in the kitchen whipping up some healthy treats to bring with us to camp.

We had a few criteria that these snacks had to meet in order for us to bring them to camp, and they were as follows:

They must be portable- granola bars that crumble apart when you pick them up are not practical.
They must not need refrigeration- we’re staying in an A-frame cabin, ie- no mini-fridge!
They must be filling- we need snacks that are going to sustain us between meals!
They must be healthy- we know that some of the food we’ll be eating at camp isn’t going to be all that healthy (think Kawartha dairy ice cream and s’mores!) so we want our snacks to pack a solid nutrition punch 🙂

So here’s one of the experiments that passed the test:

We’ve decided to call them fruit-and-nut energy bars.  They are sort of like our own version of the oh-so-popular Lara Bars.

There was really no method that went into creating these.  We had no real flavour in mind that we wanted to achieve, and no real texture preferences, other than the fact that we wanted them to hold together well, so there was not a whole lot of pressure on the things turning out in any particular way.

We just basically looked in our pantry, pulled out a bunch of different dried fruits and nuts, threw some stuff in our food processor, et voila, a healthy, portable, tasty energy bar!

So now I’m off to the kitchen to help Julie make a few more snacks to take with us to camp, but make sure you keep stopping by next week, because we have a few guest posts lined up from some lovely ladies, and we wouldn’t want you to miss out!

Fruit and Nut No-Bake Energy Bars

Time: 10 min

Makes: 8 bars


1/3 c. raw almonds
1/3 c. raw walnuts
1/3 c. raw cashews
1/3 c. raisins
1/3 c. dates
1/3 c. dried cranberries
1/2 c. oats
2 tbsp sesame seeds
2 tbsp flax seeds
1 tbsp hemp hearts
2 tsp lemon juice
1 tbsp apple butter (or date paste!)
1 tsp vanilla extract


Grind oats in the food processor until they are mostly flour, but with a little bit of texture left.  Add in the nuts and blend until the nuts are all finely chopped.  Add dried fruit, flax seeds, sesame seeds and hemp hearts and blend until the mixture starts to become crumbly, and sticks together when pinched.  Add all other ingredients and blend until the mixture begins to stick together on its own.

Line a 9×5 inch pan (we used a loaf pan) with wax paper.  Pour the mixture into the pan and press firmly into the bottom.  Place in the refrigerator to allow it to firm up a bit, then cut into bars.


Do you ever go camping?  What kind of snacks do you bring when you know there won’t be refrigerators to keep them in?

A Childhood Favourite

We’re really sorry if you’ve gotten tired of breakfast parfaits, but we’ve got one more to share with you before our summer weather runs out and we start craving warm bowls of oatmeal.

Growing up, we basically always had 3 kinds of drinks in the house: orange juice, apple juice, and milk.  Occasionally mom would treat us with a little fruit punch or Koolaid, butfor the most part those three were our mainstays.

But sometimes, when it was on sale, mom or dad would come home from the grocery store with a carton of orange-strawberry-banana juice.  Basically liquid heaven according to our 8-year-old palates!

Still to this day part of me gets excited when I see it on the shelf.  So of course it was inevitable that Julie and I would recreate this flavour combination in some fashion, and what better place to do it than breakfast!

And while the juice is no longer liquid gold to me anymore, this Orange-Strawberry-Banana overnight oats parfait was the perfect upgrade to bring this combo back into my list of all-time favourites!

My inner 8-year-old is jumping for joy right now.

Orange Strawberry Banana Overnight Oats Parfait

Time: 10 min + overnight

Serves: 1


1/2 c. rolled oats
1 tbsp chia seeds (or 2 tbsp ground flax)
1/2 c. orange juice
1/4 c. milk
1 tbsp diced orange
1/2 banana, diced

1/2 frozen banana

1/3 c. frozen strawberries
1/4-1/3 c. plain Greek Yogurt

1/2 cup strawberries, diced
1/2 orange, diced


Combine oats, chia, juice, milk, banana pieces and orange pieces in a bowl, stir, and allow to sit in the fridge overnight.

In the morning, blend frozen banana in a food processor until smooth, set aside.

Blend the strawberries with the yogurt in a food processor until smooth, set aside.

Assemble the parfait by dropping a couple spoonfuls of the oat mixture into the bottom of a jar or glass.  Sprinkle some diced orange and strawberries on top of the oats, then cover with either the strawberry puree or the banana soft serve. Repeat, using whichever puree (strawberry or banana) you didn’t use the first time, and continue layering, alternating between strawberry and banana until you run out of each layer.


Is there a food/combination of foods/flavours that you loved as a child, or still love today?

Cheesecake Imposter

We’re not vegans.

But we sure do love vegan food!

We have mad respect for anyone who is vegan, though, because there are some things that we just don’t think we could ever give up.  Like honey, cheese, chocolate, and yogurt and cottage cheese- we just love these foods too much!

But when vegan food looks like this, we can make allowances…

Vegan zucchini bread cheesecake.

Who knew you could make such delicious cheesecake without using any cheese at all?  Vegans did, that’s who.  And we are forever grateful to them for figuring that out.

Our first ever encounter with vegan cheesecake was at a restaurant in London called Veg Out. The moment we tried it, we were sold.  It was so creamy and delicious, you would never have guessed that it wasn’t “real” cheesecake!  From that day forward, we made it our goal to one day create our very own vegan cheesecake.

Well, today is that day, people!

Made with soaked cashews, silken tofu, and fresh-from-the-garden zucchini, this cheesecake is absolutely divine- and could fool anyone 😉

Did we mention that it also has no refined sugar?  Oh yeah.

This version is a little more light and fluffy than a traditional cheesecake, and has a similar texture to that of pumpkin pie.  However, if you want a thicker texture to achieve a more New York style dessert, we suggest increasing the amount of cashews you use, and decreasing the amount of tofu.  Either way we know you’ll love it!

Drizzled with almond butter glaze, this cheesecake had us licking our plates clean.

Delicious cheesecake that’s good for you.  We may never eat regular cheesecake ever again.

Vegan Zucchini Bread Cheesecake

Prep Time: 25 min

Bake time: 45-50 min

Makes: 1 pie (8 slices)


For the Crust:

1 c. rolled oats
1/2 c. walnut pieces
1/2 c. almonds
1 c. dates, softened
1 tbsp cinnamon
1/2 tsp each ginger and nutmeg
1 tsp vanilla extract

For the Filling:

1/2 block silken tofu
1 c. raw cashews, soaked overnight
3/4 c. date paste
2 tsp cinnamon
1/4 tsp each ginger and nutmeg
2 c. zucchini, grated and squeezed of excess liquid
1 tsp vanilla extract
1 tbsp vanilla protein powder
1/4 tsp xanthan gum or corn other thickener*

For the Glaze:

2 tbsp almond butter
2 tbsp date paste
3-4 tbsp water


For the crust:

grind oats in a food processor until ground partially into flour, but leaving some texture.  Add almonds and walnuts and blend until finely ground.  Add dates, spices and vanilla, and blend until you have a crumbly mixture that sticks together when pressed.  Pour mixture into a greased 9 inch pie plate and press firmly onto the bottom and up the sides.  Set aside.

For the Filling:

Drain the cashews and place them in the food processor and blend until they are smooth and are forming a ball.  Add tofu and blend until smooth.  Add all other ingredients, except for 1 cup of the zucchini, and blend until fully combined.  Stir in the other cup of zucchini.

Pour the filling into the prepared crust and smooth out the top.  Bake at 350C for 45-50 minutes, or until the filling feels firm, and a tooth pick inserted in the centre comes out clean.  Allow to cool completely before cutting.

For the Glaze:

In a small dish, combine date paste and almond butter.  Gradually add water, stirring to combine, until the mixture is runny but still somewhat thick.  Drizzle over top of the cheesecake once it has cooled.

*You can use other thickeners such as arrowroot flour/starch, corn starch, etc. If you choose to use more cashews than tofu, you may not need this at all!


Have you ever tried vegan cheesecake?

Are you vegan? Why or why not?

What I Ate Wednesday: Beat the Heat

Here we are again, another rendition of What I Ate Wednesday- Summer Staples!

We think that everyone will agree with us in saying that summer is the season for frozen treats.  Ice cream, Popsicles, ice cream sandwiches, the list goes on!

What better way to beat the heat than with a cold, delicious treat?

And while these frozen goodies are often super-yummy, they’re also not always the healthiest snack.  Of course, they’re fine once in a while, but when we’re in the middle of a month-long heat wave, you’ve gotta have something to cool you off on a daily basis!

You also want something quick and easy because nobody wants to spend a beautiful summer day inside the kitchen!

Enter Chocolate-Protein Banana Pops.

These little bites of heaven were the perfect summer treat!  We had a friend over yesterday, and these were just the thing we needed to accompany a lazy afternoon by the pool!

We sprinkled some of ours with sea salt, some with coconut, and the general consensus was that both were equally delicious! Did you really expect us to actually make a decision between the two?  😉

A dose of protein in the form of a chocolatey shell, enclosing a sweet, creamy banana centre.  

We’re nearing the end of summer, folks, so take advantage of the last of our beautiful warm weather, make these frozen little treats, and savour the season 🙂

And of course don’t forget to head on over to visit Jenn at Peas and Crayons to check out the other What I Ate Wednesday participants!

Chocolate Protein Banana Pops

Prep: 10 min

Freeze: 2 hours

Serves: 2-3 people


2 bananas, quartered
1/4 c. chocolate protein powder
1 tbsp cocoa powder
1 tbsp maple syrup
3 tbsp milk

sea salt (optional)
unsweetened flaked coconut (optional)


Chop your banana into 4 equal-sized pieces.

In a small bowl, mix the protein powder and cocoa powder together.  Add maple syrup and milk and stir until you have a thick, pudding-like consistency.

Roll each banana piece in the chocolate mixture until evenly coated- be prepared to get a little messy!

Place each piece on a sheet of wax paper, insert tooth picks into the top, and sprinkle with desired garnish.

Place in the freezer for 2 hours or until frozen.


What is your favourite summer treat?


Remember a couple days ago when we posted about the delicious apple butter-baked tofu that we had for lunch?

Well of course, we didn’t just have a plate full of tofu for lunch!  While that would be tasty, we would really miss our veggies.  Because seriously, what is a meal without veggies?  Boooorrinng!

No, we did not just eat tofu for lunch.  We put that tofu on top of big, veggie-and-fruit-packed salads!  You know how we love our salads!

And where would a salad be without a delicious salad dressing?  Nowhere.  Because c’mon, a dry salad?  Really?  We may be a little outspoken here, but even two veggie-loving crazy runner-girls think that the idea of a dry salad is a little on the bland side.

But salad dressing doesn’t have to be unhealthy.  It can be low sodium and low in trans and saturated fats.

It can also be sweet and tangy and outrageously delicious 🙂

Yup, we’re talkin’ apple-butter balsamic vinaigrette!  Honestly, if you read our post about apple butter tofu and you still haven’t gone out and gotten yourself a jar of apple butter, we strongly urge you to do so.  You won’t regret it!  We could put this stuff on anything and we’re sure it would be delicious!

Which leads us to our next question- is there anything that balsamic vinegar doesn’t pair well with?  Fruit, veggies, meat, bread, the list goes on and on and on…

So if you haven’t had lunch yet and you’re staring at your fridge and scratching your head, we have a simple solution for you.  Grab some apple butter, make a big salad, and dump this dressing all over it.

And come thank us after 🙂

Apple Butter Balsamic Vinaigrette

Time: 5 min

Make: about 1/4 c.


2 tbsp apple butter
2.5 tbsp balsamic vinegar
2 tbsp water
pinch of salt
3 tbsp olive oil


In a jar, combine first four ingredients and shake to mix well.  Add in olive oil and give the jar another good shake to mix in the olive oil.


What is your favourite salad dressing?

We’re Cheaters

It’s here again! Meatless Monday’s A-Z! This week is the letter “C” for caperberries. However, we have a confession to make.

We’re cheaters.

We used capers, not the berries. That’s 2 C’s, cheaters+caper berries, so that counts for something, right?

Before you scoff at the fact that our recipe uses plain old capers and go check out the other meatless monday participants, hear us out!  Yesterday, we went to the grocery store, with our recipe in mind and totally ready to walk out of there with caperberries. We searched high and low, to even the furthest most desperate corners of the store, and came up short. No caperberries to be found anywhere. We grudgingly came to realize that we were going to have to use capers. *Sigh*

We think inspite of it all, our recipe turned out quite well!

Caper-cranberry Tapenade on Balsamic Crostinis.

There, that’s three C’s- capers, cranberries and crostinis!  Bonus points?

We often get asked how we come up with our recipes, so we’ll give you a brief synopses of how this lovely little appetizer came to be!

While doing some research of caperberries (neither of us had heard of them before!) we learned that they are a cousin to the olive.  Olives… tapenade! That’s where our first thought went. We were thinking that making some crostinis would be a good choice, and then at our annual August birthday’s celebration yesterday (basically an excuse for the whole fam-jam to come over for a potluck barbecue!) our aunt brought smoked salmon crostinis. Uhhh soooo good! We knew then and there these crunchy little bread crisps were going to be a part of today’s recipe!

Thank you, Aunt Sherry for confirming this choice in our minds! 🙂

After that, it was simply a taste-and-add-as-you-go type deal.  We looked up a couple traditional tapenade recipes to kind of get a good idea of what might work, and then added ingredients until we liked what we were tasting.

The best way to describe capers (and this recipe) is zingy! We definitely had to add a couple sweeter ingredients to offset their bite, and certainly capers don’t need anything to brighten their flavour, they do that all on their own!

So we hope that, even though this recipe uses capers and not caper berries, you will still give it a try!

Happy Meatless Monday everyone! 🙂

Caper Cranberry Tapenade

Total Time: 5 min

Serves: 2-4


1 100ml jar of capers, drained and rinsed

1 tbsp fresh basil leaves (not packed)

1 small clove of garlic

1 tbsp sweet relish

1 tbsp dried cranberries

pepper, to taste


Place all ingredients except cranberries in a food processor and blend until everything is chopped finely and the mixture is somewhat smooth.  Add cranberries and pulse a few times to slightly chop the berries.

Serve on top of thinly sliced toasted pieces of baguette.


Where do you find caper berries!?!

Apple Butter

How does your family organize grocery shopping?

At our house, we keep a list.

The way it works for us, is if someone in the house uses up the last of something, or decides there is a particular food/product that he or she wants, that person is responsible for writing it on the list.  This way, we can keep track of everything we need/want to get, so we don’t forget anything when we go grocery shopping.

Another reason is because it is often our dad who does the grocery shopping, so if Julie and I don’t write down a lot of the stuff we need, he’d never think to buy it. (sometimes we request a few somewhat out-of-the-ordinary ingredients!)

Not that Julie or I have a problem with grocery shopping.  Actually, we both kinda like it, but often our dad will go in the evening when there’s less people at the store, and that’s often when we are at work.

Usually, our dad sticks to the list as written, but sometimes, he comes home with a few surprises.  To our delight, he came home the other day with apple butter!

I don’t know if you’ve ever had apple butter, but you definitely should! It’s to die for. Think apple sauce, but waaaay more luxurious!  The brand he bought is called Wellesley, and it is probably some of the best I’ve ever tasted!  It is made in Ontario from local apples, and has no added sugar or preservatives!  You can be sure when apple season hits, we’ll be making our own version of this stuff!

Anyways, as soon as we saw it we instantly had a million ideas going through our heads as to what we could make with it.

And tofu seemed like a good option! 🙂

Smokey apple butter tofu, to be precise.

Sweet, a little salty and a little smokey, this tofu was delicious!  We ended up serving it over spinach salad with an apple butter balsamic vinaigrette (recipe for that will be up soon!), which made for a very healthy, very yummy lunch.

We baked our tofu, but I’m sure this would be delicious grilled or pan-seared, too!  As long as it’s a little crispy, you’re good to go 🙂

Julie and I actually licked our plate clean, this was so good!  I think my dad bought the jar of apple butter on Friday night, and it’s already getting close to empty!  Looks like another trip to the grocery store will be in the near future… 😉

Apple butter on tofu.  Do it.

Smokey Apple Butter-Baked Tofu

Prep time: 45 min

Bake Time: 20 min

Serves: 2


1/2 block firm or extra-firm tofu, pressed

2 tbsp apple butter

1 tsp soy sauce

3 drops liquid smoke

1.5-2 tbsp water

1 tsp apple cider vinegar


Slice tofu into desired size.

Combine all marinade ingredients except water in a small bowl.  Add water gradually, until the marinade reaches your desired consistency.

Place tofu chunks/slices in a freezer bag and pour in the marinade.  Very gently toss the tofu around in the bag until each piece is evenly coated.  Allow to marinade for at least 30 minutes.

Preheat the oven to 350C

Place tofu pieces on a single layer on a baking sheet and bake for 10 minutes.  Flip each piece over and bake for an additional 10 minutes, or until the outsides are golden and crispy.


Have you ever had apple butter?  What is your favourite way to have tofu?