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Curve Balls and Ice Cream

Sometimes life can throw some serious curve balls at you.

One minute, you think you’ve got it all together.  You’re certain of yourself- you’re confident, happy.  You’ve got plenty of friends and family and everything is smooth sailing.

Then one small change can throw you right off.  All of a sudden you’re left questioning whether what you thought all along was real.  Something you thought was one thing seems to be something else entirely.  You start wondering if this entire time you were in the middle of some big joke that no one let you in on.

Yeah, sometimes life gives you not-so-pleasant and unexpected surprises.

And then sometimes it gives you ice cream.


But here’s what we’re not going to do: We’re not going to tell you that this “ice cream” is as rich and decadent as a bowlful of Haagen Dazs or Ben and Jerry’s.  Sorry everyone, but that kind of sinful deliciousness cannot be achieved without the addition of cream and sugar, which doesn’t really work with the whole healthy food blog thing…


However, we will tell you what it does have:  Banana, chocolate and peanut butter.  Some of you may think we’ve over-done that flavour combo over here, but we can’t disagree more!  You can never have too much peanut butter-chocolate-banana.  You just can’t.


So although this may not be as indulgent as regular ice cream, this stuff makes for a pretty delicious, simple and healthy summer snack or dessert.  And that’s the honest truth.


Because you know what?  Sometimes things happen that you wish hadn’t, and sometimes people disappoint you- but chocolate, peanut butter and banana will not.  So enjoy, friends!

Chocolate Peanut Butter Banana “Ice Cream”


Prep: 10 minutes
Chill: 2-3 hours (optional)
Serves: 3-4 people


4 ripe bananas
1/4 c. peanut butter
2 tbsp cocoa powder
1 tbsp milk
pinch of salt


Peel the bananas and place on a tray lined with wax paper.  Place in the freezer and chill for 2-3 hours, or until the bananas are frozen or almost frozen. (We recommend doing this with a whole bunch of bananas and then just keeping the frozen bananas in your freezer all the time to use whenever you’d like)

Slice the bananas and place them in a food processor along with all other ingredients.  Blend on high speed until the mixture becomes smooth and creamy, scraping down the sides as necessary.

You can eat it right away as soft serve, or you can pour the mixture into an air-tight container and freeze for 2-3 hours for a more “hard-scoop” kind of ice cream.



Our Favourite Combo

Before we get into today’s post, have you read yesterday’s post yet? No?!? Well, you probably should! It’s about an exercise and nutrition symposium that we attended on the weekend, and we talked about some of the points that a couple of the speakers made regarding the paleo diet, healthy living and weight loss. You should check it out! Now, to today’s post! 🙂

We have made it no secret in the past that our favourite flavour combinations are peanut butter chocolate, peanut butter banana, chocolate and banana, and peanut butter chocolate banana. There really isn’t anything better! We also have a friend who shares this opinion (the reason we’re friends, obviously :P), so back when he came to visit us for St. Patrick’s Day, we knew just what to make for post Sunday-Funday shenanigans – Pancakes!


Peanut Butter pancakes…


with vanilla-flavoured “ice cream” (aka banana soft-serve)….


and a little bit of healthy chocolate sauce…


try a lot of chocolate sauce! 🙂


And a few peanuts on top for the crunch-factor!
Seriously, do we need to even finish this post?


You see, we had a deal with said friend: He buys us a couple of drinks throughout the day, and we make him breakfast in the morning (though should the fact that we allowed him to tag along with us throughout the day and crash on our futon not be enough? Just kidding, Trev! 😉 ).


Since he held up his end of the deal (perhaps too much) we obviously had to keep ours. But here at the Two Saucy Sisters house, when we promise someone breakfast, we don’t just make sure we have their favourite cereal and hand them a bowl and some milk, no sir! We came out firing on all cylinders – Peanut Butter Pancakes with Vanilla Banana Soft Serve and a healthy Chocolate Sauce.


We think we did a pretty good job holding up our end of the deal, don’t you?

Peanut Butter Pancakes a La Mode


Prep time: 10min
Cook time: 10min
Serves: 3


For the Banana Soft Serve:

2 frozen bananas
1/2 tsp vanilla extract

For the Pancakes:

2/3 c. whole wheat flour
1/3 c. peanut flour
1 tsp baking powder
1/2 tsp baking soda
dash salt
2 tbsp peanut butter
1 whole egg
1 egg white
2 tbsp honey
1 c. milk of choice
1/2 tsp vanilla

For the Chocolate Sauce: (based off of Heather at Kiss My Broccoli)

3 tbsp unsweetened cocoa powder
2 tbsp maple syrup
1/2 tsp vanilla
4-5 tbsp water


Slice your frozen bananas (if not already sliced) and add to food processor or high powered blender. Add vanilla and blend until smooth. Place in the freezer until everything else is ready to serve.

Pre-heat pancake griddle or frying pan.
In a medium sized bowl, combine all dry ingredients. In a smaller bowl, combine the wet. (Optional: separate egg whites and beat until they form a stiff peak and fold into batter after wet and dry have been mixed for a fluffier end result).
Pour wet into dry and mix until just combined.
Spoon batter onto griddle and flip once bubbles form on the surface and bottom of pancake is lightly browned, about 2-3 minutes per side.

Combine cocoa powder, maple syrup and vanilla. Add water a tablespoon at a time until it reaches the consistency that you desire!

Scoop banana soft serve and place over each person’s pancake stack. Top with chocolate sauce and peanuts, if desired.


What food (breakfast or otherwise) do you make when you have a house guest?

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! 🙂


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?

Dessert For Breakfast

Ok so we know that we just posted a breakfast recipe yesterday, but today’s recipe is just too good to keep from you all any longer.  Seriously people, we made this 2 mornings in a row it was so good! And having the same thing for breakfast for 2 consecutive mornings never happens. Ever.

But if that statement doesn’t get your full and complete attention, then maybe this will…

Crepe.  Ice cream.  Chocolate and peanut sauce.

Seriously, if you aren’t already in the kitchen making this then we question your sanity!

But wait, isn’t this a healthy food blog?

*Queue diabolical laughter* 

Yes it is- and this is a 100% good-for-you indulgence.  There has never been a more appropriate time to use the saying “sinfully nutritious” then at this moment.

The crepe is vegan, and we got the recipe here.  This recipe is amazing.  We don’t know about you guys, but making crepes is always an exercise in frustration for us.  We’ve tried making vegan crepes before, and they always end up turning into a pile of crepe chunks, because they always break apart on us!  Part of the problem is because our pan has ridiculously high edges.  So not ideal for crepe-flipping.

And the ice cream?  Chocolate-Banana soft serve.  With a bit of added cottage cheese and Greek yogurt, for added protein.  We suggest making the soft-serve first and sticking it in the freezer while you make the rest so it has a chance to harden up a bit.

And then topped with with both peanut and chocolate sauce, because why have one sauce when you can have two? 🙂  And finally, garnished with broiled banana slices.  If you have never broiled a banana, by the way, you should do it immediately.  It will change your life.

Side note- if you’re having trouble slicing your bananas, you should try this product:

Click on the photo and read the reviews.  You may just die laughing.

Anyways we won’t keep you waiting any longer, so here’s the recipe.  Don’t be surprised if this is all you eat for breakfast for the rest of the week.  Because life’s short, eat dessert first…thing in the morning!

Chocolate-Peanut Butter-Banana Soft Serve Crepe

Total time: 10-15 min

Serves: 2


1 recipe of these crepes *note this recipe makes more crepes than you will need- leftover crepes can be refrigerated and used the next day!

1 banana, peeled and frozen

1/4 c. each plain Greek yogurt and Plain Cottage Cheese

2 tbsp cocoa powder

1/8 tsp coffee grounds (intensifies the chocolate flavour)

For the Peanut Sauce:

2 tbsp peanut butter

2+ tbsp milk

For the Chocolate Sauce:

1 tbsp cocoa powder

1/2 tbsp vanilla or chocolate protein power

1/4 tsp coffee grounds

1/2-1tsp honey (or other liquid sweetener)

2+ tbsp milk

Broiled banana slices, for garnish


Place all soft-serve ingredients in a food processor and blend until smooth.  Place in the freezer while you prepare the rest.

For the crepes, combine the dry ingredients in one bowl and the wet ingredients (except the flax egg) in another.  Add the wet to the dry and stir until just combined.  Add the flax egg and gently stir until fully incorporated.  Over medium heat, pour 1/2 c. batter onto the pan and spread it evenly across the pan with a spatula.  Cook for about 2 minutes, and then flip and cook for another 2 minutes.  Repeat with remaining batter.

For the Peanut sauce, place peanut butter in a small bowl, and gradually add milk, whisking until smooth, until you reach the thickness that you want.

For the Chocolate sauce, combine the cocoa, protein powder, and coffee grounds in a small bowl.  Add about 1 tbsp of milk and the honey, and stir until smooth.  Gradually add more milk until you reach the thickness that you want.

For the broiled banana, slice a banana into coins and place on a medium-sized plate.  Place under the broiler (we used our toaster oven) and broil for 4 minutes.

To assemble the crepes, divide the soft serve in half and spoon down the center of 2 crepes. Fold each side of the crepe over the top of the soft serve.  Drizzle with both sauces and garnish with banana slices.  Top with yogurt if desired.


Do you like dessert for breakfast?  What is your most decadently healthy breakfast?

WIAW: Blueberries!

Let’s talk Blueberries.

Tiny little bites of sweet, juicy deliciousness that you can pop into your mouth one by one shovel into your face by the handful.  And of course, a quintessential summer staple.  Perfect for this months What I Ate Wednesday theme!

Blueberries in the summer are like no other.  The ones you buy in the store in the middle of January that come from who knows where and are the size of your thumb do not even compare.  Not that we don’t ever buy blueberries in the winter (you can’t just eat apples and pears all the time!), but when they’re in season here in Ontario, we just can’t seem to get enough!  They’ve been popping up everywhere in our meals, both in sweet and savoury dishes.

Like this parfait we had for breakfast.

Lemon bluberry: A-MA-ZING.

Ok so we’re sorry if you’re getting tired of breakfast parfait recipes, we realize we’ve given you a fair number of them.  But honestly if you haven’t tried one yet, take this as your not-so-subtle hint that you really MUST try one.  Now.

But back to this parfait: lemon and blueberry is an unreal combination.  In our opinions, lemon and blueberry were meant to be together.  Like peanut butter and jelly, Timon and Pumba, tomato sauce and stained shirts… you get the point.

And while we’re on the topic of blueberries, here’s a little round-up of all of our blueberry-containing recipes:

Blue Velvet Cheesecake Pancakes

Chocolate Blueberry Tofu Mousse Overnight Oats Parfait

Chai-Spiced Blueberry Jam

Blueberry Banana Pancakes

Peach Blueberry Banana Overnight Oats Parfait

Blueberry Wild Rice Pilaf

So we’ve just realized now how many blueberry recipes we’ve actually made, and we’ve realized that there are a fair number of them!  Sorry if you don’t like blueberries.

Happy What I Ate Wednesday everybody!

Lemon Blueberry Overnight Oats Parfait

Time: 5 min + overnight

Serves: 1


1/2 c. rolled oats

1 tbsp chia seeds (or 2 tbsp ground flax)

1-2 tbsp lemon juice

3/4 c (less 1-2 tbsp!) milk or milk alternative

1-2 tsp grated lemon rind

1 tsp honey

1 banana, peeled and frozen

1/2 c. blueberries, frozen

more blueberries for layering/garnish


The night before, stir the oats, chia seeds, and milk together in a bowl.  Place in the fridge and allow to sit overnight.

In the morning, add lemon juice, lemon zest and honey to the oat mixture and stir.

Place frozen banana and blueberries in a food processor and blend until smooth.  Spoon a couple of spoonfuls of oats into the bottom of a jar or glass.  Top with fresh blueberries and a couple spoonfuls of the blueberry “soft serve”.  Continue layering until you’ve run out of everything.  Top with more blueberries and serve.

Don’t forget to head on over to see Jen and have a look at what everyone else has been eating this wednesday!


Do you like blueberries?  What is your favourite way to eat them?