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Monthly Archives: September 2012

Simply Smokin’

Remember way back in July when we posted about our Blueberry Chai Jam, and we talked about how as soon as something that we love but is usually too expensive goes on sale, we buy it? Well it happened again. And this time, it was smoked salmon.

Amazing, right? We obviously freaked out in the grocery store, earning us a few quizzical looks, but I mean, come on! When smoked salmon goes on sale for $2 a package, that warrants jumping up and down, clapping your hands together accompanied by just a little squealing.

3 items come to mind when thinking of smoked salmon:

1) home-made sushi
2) smoked salmon pizza, and
3) smoked salmon and cucumber sandwiches

Clearly, the sandwiches were the first to get checked off the list! We’re thinking the pizza will be next…. 🙂

Now, a cucumber and smoked salmon sandwich is not a cucumber and smoked salmon sandwich without one very important ingredient: cream cheese! Unfortunately, cream cheese (while delicious) is not something we buy on a regular basis, and wasn’t something we had in our fridge. We did, however, have cottage cheese! 🙂 Problem solved. Blended cottage cheese=slightly gloppier cream cheese.

If we had thought of it at the time, we would have picked up some pressed cottage cheese when we bought the salmon, because then the consistency would have been a lot more cream cheese-like. But not having the pressed cottage cheese option didn’t hinder the awesome-factor of these sandwiches!

Smoked salmon is made by being soaked in a salt brine and then left in a smoke-filled room for a while, until the fish cures. Around a third of it’s calories comes from the high amount of protein it contains, and smoked salmon is also very high in many of the B-vitamins, particularly B12. One does have to be careful, however, of the high sodium content of this product! (source) To read more about the nutritional value of smoked salmon, go here.

These sandwiches do a great job of highlighting the incredible flavour that smoke salmon has. Paired with the creamy-ness of the cottage cheese and the crispness of the cucumber, they were a real winner!

If you have never tried smoked salmon, we encourage you to do so! We promise you won’t be disappointed. Whether you have tried it before or not, you should make these sandwiches- they’re the most gourmet way to spend a weekday afternoon! 🙂

Smoked Salmon and Cucumber Sandwiches

Prep time: 5min
Serves: 2


1 package of smoked salmon
cucumber slices
1/3 c. cottage cheese, blended until smooth.
4 slices whole wheat bread
ground pepper


Place smoked salmon slices on one slice of bread and top with cucumber slices. Spread the blended cottage cheese on the second slice of bread and make into a sandwich. Slice and enjoy! 🙂


Have you ever had smoked salmon before? What’s your favourite way to have it?

Fall Cravings

During the summer and spring months, generally our cravings lean more towards the lighter and brighter side of things, for things like salads, burgers, and anything grilled. When September hits and the fall weather starts kicking in, however, we start moving towards warm soups, oatmeal, everything pumpkin and of course all of those lovely fall vegetables!

Butternut squash, sweet potatoes, carrots, parsnips, asparagus and pears!

Ok so pears aren’t a vegetable, but they’re a fall fruit, and who’s counting anyways? We currently have a tonne of pears in our house right now, because not only are they way cheaper than apples (the poor apple crop!) but also, our Dad’s house in Grimsby used to be a fruit farm a long time ago, so we’ve still got a bunch of pear trees kicking around.  They’re actually amazing, we literally do nothing to them, and they grow beautiful, yummy tasting pears every year!

Anyways, all the time the other night we were craving roasted fall veggies, so we chopped all this stuff up and ended up with something that looked this:

Soooooo delicious! It was exactly what we were hoping it would be. And the best part is, is it was super easy! Literally you chop, toss, roast, eat. What’s better than that?

Throw in some onion and toss it all in a little olive oil, salt, pepper and rosemary, and you are golden my friends! It’s the perfect fall dish. It takes about 45min to roast, but it’s well worth the wait, and during that time you can prepare the rest of your meal, do homework, do a mini at-home workout, clean your room…. the possibilities are endless!

Would’ya look at that steam! 🙂

We ate this as a main dish with some feta cheese crumbled on top and corn bread+almond butter on the side, but we both agreed that this would be fantastic as a side dish at your Thanksgiving turkey dinner, or just a regular meal at home!

Long story short: If you love fall, roasted vegetables, and happiness, you will love this dish!                                                                              🙂

Roasted Fall Veggie Salad

Prep time: 10min
Cook tmie: 45min
Serves: 2-4


1-2 carrots
2-3 parsnips
1/4 of  a large butternut squash
1/2 a large sweet potato
1/2 a bunch of asparagus
1/4 large white onion
1 pear
1-2 tbsp olive oil
1/2 tsp dried rosemary
salt and pepper, to taste


Pre-heat oven to 425 degrees.

Chop all vegetables into bite-sized pieces.  Drizzle with olive oil and sprinkle on the rosemary, salt and pepper. Toss until evenly coated.

Bake in the oven for 40-45min, or until a fork can be easy inserted (the carrots will remain firmer than the rest of the vegetables). Sprinkle with feta or other cheese, if desired, and enjoy!


What dish do you crave the most when the fall weather comes around?

WIAW: The Comforts of Fall

Can you believe it’s already the end of September?

We’ve been back in school for almost a month now, and we both still feel like we’re trying to make the transition from summer, which is why the theme for this month’s What I Ate Wednesday- “Falling into Good Habits”–  just seems so appropriate!  Because “falling” is a great way to describe the completely un-graceful transition that we are attempting to make, here.

But there are a few things that have been helping make this transition easier, or at least more pleasant.  Of course, being back with our cross country team has been fabulous, and we do love being in London, but there is one aspect of fall that really speaks to our inner-foodies.

As you know (and we’re sure you’ve all noticed lately!) the temperature takes a bit of a nose-dive this time of year.  And while we are both summer girls at heart, we take comfort in the fact that along with cooler temperatures comes one of our favourite foods- soup!

And not just any soup.  We’re talking about the thick, creamy variety made from nothing else but the season’s best squash (that just so happen to be only 50 cents/lb!).

Creamy Coconut, Buttercup squash and lentil soup.  Comfort in a bowl, friends!

We seriously can’t think of anything better than coming home from a hard cross country workout in the brisk fall breeze and digging into a warm bowl of this soup.

So if you’re feeling like us, and are still trying to adapt to the season, give this soup a try.  It might not help you keep track of all your homework and assignments, or just simply fall back into your routine, but it’ll make the transition easier 🙂

And then head over and visit Jenn at Peas and Crayons, and check out all the other What I Ate Wednesday participants!

Creamy Coconut Buttercup Squash and Lentil Soup

Prep Time: 10 min
Cook Time: 35
Serves: 2-3


2 small buttercup squash, roasted and peeled
1/4 white onion, diced
1 clove garlic
1/2 red bell pepper, diced
1/2c. red lentils
4 c. water
1/2 c. coconut milk
1 tsp cinnamon
1/4 tsp nutmeg
salt and pepper, to taste


Place buttercup squash, onion, garlic, bell pepper, lentils, and water in a large pot over medium-high heat.  Bring to a boil, then reduce to medium-low and simmer for 25 minutes.

Transfer to a blender or food processor and blend until smooth.  Return to the pot and add coconut milk and seasonings.  Return the soup to a boil and simmer for 5 minutes, or until heated through.  Add 1/4-1/2c. extra water if you desire a thinner consistency.

Spoon into bowls and serve topped with yogurt and hot sauce, if desired.


What are your favourite Fall comfort foods?

Meatless Monday A-Z: The Ginger Fluke

Hello everybody!

Today, as many of you know, is Meatless Monday…


However, we were completely unprepared for it this week!  We had a pretty crazy weekend between racing, hall-of-fame dinners, some post-race celebrations and spending time with family and friends, that we didn’t spend any time thinking about it at all.  In fact, we had completely forgotten what the ingredient for today was!

But sometimes, things are just meant to be.

Because this morning, we woke up with a craving for these:

Pumpkin ginger Bread Pancakes.

Without realizing it, we were incorporating today’s meatless monday ingredient into our breakfast!  we think it was meant to be.

No, we did not have any fresh ginger in the house, but we always have powdered ginger, so that is how we unintentionally were able to participate in this week’s addition of Meatless Monday!

In fact, as we both sat down to our lovely little stacks of pancakes, we decided to check out Heather’s post today at Better With Veggies, because we wanted to find out what today’s ingredient actually was, and of course to see what everyone else did!

We had planned on posting about a different recipe today, but when we found out what today’s ingredient was, we made a change in our plans!

Pumpkin gingerbread pancakes with steamed cinnamon-ginger pears and maple-ginger cream.  We really can’t think of any better way to start off a Monday morning than with a steaming stack of these fluffy, cookie-inspired cakes!

So happy meatless Monday everybody, and don’t forget to head on over and visit Heather to check out what the other participants have come up with!

Pumpkin Gingerbread Pancakes

Prep: 5 min
Cook Time: 10 min
Serves: 2-3


For the Pancakes:

1/2c. buckwheat flour
1/2c. whole wheat flour
1.5 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1 egg
2/3c. pumpkin puree
1 tbsp molasses
1 tbsp maple syrup
1 c. milk
1/2 tsp vanilla extract

For the Pears:

2 pears, thinly sliced
1/2 tsp ground ginger
1/4 tsp ground cinnamon

For the Cream:

1/3c. plain greek yogurt
2 tbsp maple syrup
1/4 tsp ground ginger
2-3 tbsp water


For the Pancakes:

Mix all dry ingredients in a medium-sized bowl.  In a separate bowl, combine the wet ingredients.   Add the wet to the dry and mix until fully combined.  Drop spoonfuls of batter onto a hot skillet and cook until the edges begin to firm up, then flip and cook for a couple minutes on the other side.

For the Pears:

Place sliced pears in a bowl and pour in a small amount of water to just cover the bottom of the bowl.  Microwave on high for 3-4 minutes, or until the pears are soft.  Drain away the water and stir in the ginger and the cinnamon.

For the Cream:

Blend all ingredients except water in a small bowl.  Add water, 1 tablespoon at a time, until the mixture is runny enough that it can be drizzled from a spoon.

Layer each pancake with a small dollop of the cream.  Place the pears on top and drizzle with leftover cream.


Carrots for Breakfast

We spent a lot of time yesterday talking about how much we love pumpkin and how we were going to be inundating you with pumpkin recipes over the next few weeks.  So today we thought we’d throw you off and bring you a non-pumpkin recipe.  Just to keep you on your toes. 🙂

It’s still orange, though, but because of carrots instead!

And what better way to eat carrots than in carrot cake, right?

Or how about a carrot cake cheesecake crepe?

Oh yes.

One of our all-time favourite desserts meets one of our all-time favourite breakfasts.  Its the best of both worlds!

We used the same crepe recipe as we did here (once you find a winner you stick to it!) except this time we added some spices to the batter to make it more carrot cake-y.  The filling is basically carrot cake banana soft serve with cottage cheese blended in (hence the “cheesecake” bit), and the whole thing is drizzled with “cream cheese” frosting and sprinkled with raisins, carrots and walnuts.  Breakfast perfection right there, folks!

Along with the obvious fact that this breakfast is delicious, you’re also getting a good dose of veggies  first thing in the morning!  Carrots are particularly high in vitamin A, which promotes good eye and skin health.  But don’t just take our word for it, read here about all the fabulous nutrition that carrots offer :).

But first make this for breakfast… and then read about how good it is for you while you’re eating it!

Carrot Cake Cheesecake Crepes

Prep: 15 min
Cook: 10 min
Serves: 3


1/2 recipe of these crepes + 2 tsp cinnamon and 1/4 tsp each ginger and nutmeg

For the Filling:

2 bananas, peeled and frozen
1 medium sized carrot, shredded
1/3 c. plain cottage cheese
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp each ginger and nutmeg

For the drizzle:

1/4 c. plain Greek Yogurt
1 tbsp honey
1/4 tsp cinnamon

Optional Toppings:

leftover shredded carrot
walnut pieces


In the bowl of a food processor, combine the bananas, cottage cheese, vanilla and spices and blend until smooth.  Stir in the shredded carrot and place the bowl in the freezer while you make the crepes.

Follow these directions to make the crepes, with the addition of the spices to the cry ingredients.

Once the crepes are ready, (you may have 1 or two extra crepes) remove the soft serves from the freezer.  Divide the mixture in half and spoon down the centre of each crepe.  Fold one side of the crepe of the other to roll.

To make the drizzle, combine the yogurt, honey and cinnamon in a small bowl and stir until fully incorporated.  If it is too thick to drizzle, add some water or milk to the mixture to thin it out.

Pour the drizzle over the crepe and top the whole thing with walnuts, raisins, and leftover shredded carrot.


Do you like carrot cake?  What is your favourite way to get vegetables in the morning?

And so it begins…


This blog is about to experience a not-so-hostile takeover.  If you know what is good for you, you will run out to the grocery store and stock up on three items: pumpkin, pumpkin, and more pumpkin!

That’s right, folks, it’s that time of year again!  We have now embraced the arrival of Fall, and therefore the consumption of all things pumpkin.

We bought a can of pumpkin puree on Tuesday afternoon, and finished it off yesterday evening.  Yes, we may have a slight obsession.

But hey, we’ve got to keep our summer glow somehow, so why not just eat enough orange food pumpkin until our skin turns orange?

Just kidding. 😉

But in all seriousness, we really love pumpkin, and we actually have a list of pumpkin recipes that we’re planning on making.  So if you’re not a big fan of pumpkin, we apologize in advance.

To kick off our pumpkin craze, we bring you pumpkin linguini!

This was quit possibly some of the creamiest, most rich-tasting pasta dishes we have ever had!  Normally creamy and rich are not the first two words that come to mind when you think of a healthy pasta dish, but we assure you that this recipe is just as healthy as it is delicious!

Because we’re going to be bombarding you with pumpkin recipes over the next little while, we think it makes sense to provide you with some nutrition facts, so you have even more of an excuse to go through an entire can in 1 day…

In one cup of pumpkin, you get 80 calories and 1 gram of fat.  20 g of carbohydrate and 7 g of fiber. It also provides 760 percent of the daily value of vitamin A, 17 percent of vitamin C, 6 percent of calcium and 19 percent of iron

Pumpkin also contains both carbohydrates and fibre, which helps keep your blood sugar stable. (source)

Aannd its creamy and delicious and so versatile that you can literally put it in anything and it’ll taste good!  Well, in our opinions, anyways!

So really, there isn’t any reason you shouldn’t try this pasta dish. What better way to take charge of your health than with a delightfully creamy pasta dish? And while you’re at it, why not make pumpkin pancakes for breakfast, drink pumpkin spice teas and lates, and have some pumpkin cheesecake for dessert? That’s right, we’ve done all of these things. Recipes to come! 🙂

Pumpkin Linguini

Total time: 20min
Serves: 2-3


1/2 of a 375g package of whole wheat linguini (we use Healthy Harvest)
1 c. canned pumpkin
1 c. milk
1 tbsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cinnamon
1/4 tsp nutmeg
salt and pepper, to taste

Optional add-ins:

Mixed veggies
Hot sauce
Feta cheese


Cook pasta according to package directions.

In the meantime, add pumpkin, milk, nutritional yeast and spices to pot and heat it over medium-high heat, stirring frequently so the milk does not scald. Once heated through, stir into pasta and add any desired mix-ins.


What is your favourite fall food? Do you like pumpkin?

What I Ate Wednesday: Savoury Buckwheat bakes and a New Routine

We think that Fall is finally starting to move in.  In fact, yesterday was the first time that either of us had to wear a long-sleeve shirt on our run since the spring!  And to top it off, we got word from our brother that they closed our pool at home.  <sigh>, Good bye, summer!

But as sad as we are to say farewell to the warm temperatures and long sunny days, not everything about the coming of Fall is bad!  We actually have many things to be excited about for what we’ve both agreed is our second-favourite season. (Come winter, though, we’ll be singing a different tune!)

Fall is great for a number of reasons:

Cross Country season starts!

Pumpkins and Squash are suuuper cheap!


Being back in London

Starbuck’s Pumpkin Spice Latte!

And of course who doesn’t love the satisfying crunch of leaves under your feet?

And now that Fall is in the air, Jenn’s theme for What I Ate Wednesday this month just seems so appropriate!

Yes, this is also the time of year when many of us are heading back to school, or at least settling back into a more consistent routine, which makes it the perfect time to begin some good new habits!  Think of it as an early new-years resolution 🙂

For us, the start of school means a more regimented workout routine.  We have practice every day at 4:30, which we actually like because we no longer have to think about scheduling our workouts in- that part’s already done for us! 🙂

The big change we notice this time of year is meal patterns.  More specifically, planning and making meals has to be much more pre-planned.  This holds true particularly on Thursdays, when we have class from 11:30am-8:30pm with no breaks.  That means that we have to pack a lunch and a dinner that day, along with some snacks. (Luckily that is our day off from practice, so at least that’s one less thing to worry about!)

Our new routine is to prep our dinner on Wednesday night, and make our lunch Thursday morning. Yes, we could just buy our dinner on campus, but its so expensive, and usually not as healthy as what we could make at home (or as delicious 🙂 )

Dinner has to also be easily-pack-able and portable.  And delicious. Did we say that already?

Enter the savoury buckwheat bake.

This was our first time making a savoury variety of one of our favourite breakfasts, and the only thing we could think was “why haven’t we done this before!?!”

Pear and Cheddar buckwheat bake… the perfect comfort food right before you enter into your last three hours of class during the longest. Day. Ever.

With a little rosemary thrown in there, this little dinner cake hit the spot and kept us both going through that last night class.

Fruit and cheese.  The perfect combination!  We don’t really have much more to say about this little creation, other than that it was extremely delicious and, when paired with a little die salad, was filling enough to last us straight through our 3-hour night class.

So if you’re a buckwheat-bake lover like us, don’t hesitate to branch out and try one for dinner, we promise you wont be disappointed!

Pear and Cheddar Savoury Buckwheat Bake

Prep Time: 10 min
Cook Time: 30 min
Serves: 2


1/2 c. buckwheat flour
2 tbsp buckwheat groats
2 tbsp chia seeds
1/2 tsp baking powder
2 eggs
4 tbsp milk
2/3 c. plain yogurt
1 pear, diced, leaving a few slices left over for topping
1/4 c. cubed cheddar cheese, plus extra for topping
1 1/2 – 2 tbsp. dried rosemary
1/4 tsp salt


Pre-heat oven to 350.

Combine all dry ingredients in one bowl and all wet in another. Mix thoroughly, stirring in the cheese, pear and rosemary. Pour into two greased bowls or ramekins, and top with pear slices and extra cheese.

Bake for 30-35min, or until done.