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Granola Two Ways

So we have had this check-list going of things we have to do, and it was growing and growing but none of it was actually getting accomplished! It looked a little like this:

Book hair appointments (neither of us has gotten a trim since…. Decemeber :S )

Book massage appointments (and we don’t mean nice, relaxing massages, we mean the painful, physio kind that was loooong over due!)

Book a spa day/movie night with our cousin – our Mom bought the 3 of us one of those deal-find things for manicures, pedicures, facials and eye-brow waxes for our cousin Ali’s grade 8 grad back in June, and we still hadn’t done it yet!

Buy new running shoes (3 months overdue!)

Get our G licence (for those of you who aren’t from Ontario, that means our full licence. We now don’t have to take another driving test until we’re 80!)

Buy a new watch for Julie and sunglasses for Brittany (ya… that’s still on there!)

Make granola.

Well, we checked off the first 5 items, so other than the watch and sunglasses, the only other item left was the granola!

Our last batch of granola ran out months ago, and we honestly don’t know why it took us so long to get around to replenishing it! It turned into one of those “We should make granola soon!” “Ya, we really should!” but it never moves anywhere beyond that. Procrastination station!

Everytime we thought about it, we were “too tired” or “didn’t feel like it” or the sun was shining and we simply wanted to be outside, not waiting around for granola to bake. But FINALLY we can check this item off the list!

We’ve been wanting to make chocolate granola for a long time now, but we also love a good ol’ fruit-and-nut type thing, so instead of choosing between the two, naturally we just made both!

Chocolate Granola.

And Spiced Fruit and Nut Granola!

Both of these granolas have a few different grains in them to give a more interesting texture (think puffed amaranth and buckwheat groats!) and quinoa flakes for a little added protein.

Double the flavours, double the fun. 🙂

Chocolate Granola

Prep time: 10 min

Bake Time: 25 min


1.5 c. rolled oats
1/2 c. puffed amaranth (for directions on popping amaranth, go here.)
1/4 c. quinoa flakes
2 tbsp buckwheat groats
2 tbsp unsweetened flaked coconut
pinch of coffee grounds
pinch sea salt
1 tbsp ground flax seeds
1 tbsp whole flax seeds
2 tbsp walnut pieces
1/4 c. almonds, roughly chopped
2.5 tbsp cocoa powder

1/2 tbsp almond butter
1/2 tbsp coconut oil (or other oil)
2 tbsp water
1/4 c. honey
1 tsp vanilla extract
1/4 tsp almond extract (optional)


Preheat the oven to 325C

In a large bowl, combine dry ingredients.  Ina separate bowl combine wet ingredients.  Add wet to dry and stir until dry mixture is evenly coated.  Spread evenly on a large baking sheet and bake for 25-30 minutes, stirring every 10 minutes, or until slightly crispy (it’ll get crispier as it cools).

Spiced Fruit-and-Nut Granola

Prep time: 10 min

Bake time: 25-30 min


1.5 c. rolled oats
1/2 c. puffed amaranth (for directions on popping amaranth, go here.)
1/4 c. quinoa flakes
2 tbsp buckwheat groats
2 tbsp unsweetened flaked coconut
pinch of coffee grounds
pinch sea salt
1 tbsp ground flax seeds
1 tbsp whole flax seeds
2 tbsp walnut pieces
1/4 c. almonds, roughly chopped
1/2-1 tsp ground ginger
1/4 tsp nutmeg
2 tsp cinnamon

2 tbsp orange juice
1/4 c. honey
1 tbsp coconut oil (or other oil)
1 tsp vanilla extract


Same as above! 🙂


Do you like granola?  Do you ever find yourself with a huge list of things to do, and then finally one day you just champ it out and get them all done?

Breakfast of Champions

In our last post, we did a tribute to the Olympics with Greek Nachos. Today we’d like to we’d like to continue highlighting the Olympics, because hey, they’re the best 21 days of the year, right?

So today we give you breakfast.

A breakfast of champions.

We think most people by now have heard about the importance of eating a balanced breakfast.  This is certainly not new news.  But we think that for athletes, a balanced breakfast is even more important in order to maintain the intense level of training that they put themselves through on a daily basis.

What we don’t think quite so many people know is the importance of having chocolate for breakfast!

Ok, so maybe that part isn’t as widely accepted among leading dietitians, but we think it should be 😉  Because really, what better way is there to start your day than with chocolate?

How about chocolate-orange?

Every Christmas, the grocery store shelves become packed with Terry’s Chocolate Oranges (<– that’s right, they have they’re own facebook page!).  WE LOVE THESE THINGS!  What’s even better, is right after the holidays when they go on sale.  Terry’s Chocolate Orange for a dollar?  We’ll take 10, thank you!

But why wait for Christmas to enjoy such a perfect combination?

We’d also like to mention that in this particular buckwheat bake, we actually used carob chips instead of actual chocolate chips. (we know, we know, we just spent all this time talking about having chocolate for breakfast and then didn’t even use real chocolate chips.  We’ve run out of them, so we worked with what we had- shoot us.)

This was actually the first time we’d ever used carob chips for anything, and we really liked them!  No, they don’t taste exactly like chocolate chips, they have more of a fruity, nutty sort of taste that actually worked really well in this bake.

This is probably one of our favourite buckwheat bakes we’ve ever made- even better than our apple bran  and coconut strawberry cherry ones!

So whether you’re an elite athlete, or you’re a weekend warrior, or you’re simply looking for a way to add some variety to your breakfast routine, give this a try!

Chocolate Orange Buckwheat Bake

Prep time: 10 min

Bake Time: 35

Serves: 1


1/4 c. buckwheat flour

1 tbsp buckwheat groats

1 tbsp chia seeds

1 tbsp cocoa powder

1/4 tsp baking powder

1 large egg

1/2 orange, pureed in the food processor or blendor

1 tsp honey

1.5 tbsp chocolate (or carob!) chips


Pre-heat oven to 350C.

In a medium bowl, stir together all dry ingredients

In a separate bowl, stir together all wet ingredients.

Add wet to dry, and stir until just combined.  Add chocolate chips.

Pour into a large, greased ramekin, and bake for 3035 minutes or until a toothpick inserted in the centre comes out clean.


P.s.- a big shout out to our first Canadians to medal at the London Olympics!  Congrats to Jennifer Abel and Émilie Heymans for their bronze-medal finish in Woman’s Synchronized 3M spring board diving!

What is your “breakfast of champions?”

Jewels of Summer

Another addition to our list of favourite things about summer: Our neighbors fruit and veggie stand! What’s better than walking 30sec across the street to get fresh, no-chemicals-used fruits? Not much (except maybe getting it out of your own back yard, but our strawberry plant doesn’t seem to doing so hot).

Right now, they have strawberries and cherries, so needless to say, pretty much every meal and snack we’ve eaten this week has involved one or the other, or both (usually both).

So, we have three recipes for you today: A breakfast, a salad dressing, and a sandwich, each using strawberries and cherries. Aren’t you guys lucky!

So, the breakfast:

We’ve talked before about our love for buckwheat bakes, and despite the heat we couldn’t pass up a strawberry+cherry buckwheat bake combo!


Coconut+Strawberries+Cherries= WIN.

Coconut Strawberry Cherry Buckwheat Bake

Prep time: 10min

Bake time: 3-35min (microwave or oven dependent!)

Serves: 1


1/4 c. buckwheat flour

1 tbsp buckwheat groats

1/2 tsp baking powder

1 tbsp chia seeds

1 tbsp unsweetened shredded coconut

1/3 c. strawberry-cherry puree (strawberries and cherries blended)

1 egg

3 tbsp cherry juice

1 tbsp each diced cherries and strawberries


Combine dry ingredients and set aside.  Combine wet ingredients and add to dry. Pour batter into large greased ramekin. Bake at 350 for 35min OR microwave for 3-5min. (We microwaved ours to avoid turning on the oven in the 30 degree heat!)

Turn out onto a plate and top with desired toppings! We topped ours with coconut butter, yogurt, and fresh fruit! 🙂

Of course, after such an amazing breakfast, we HAD to continue our strawberry-cherry fix over into lunchtime. We had strawberries, avocado, and mozzarella crying out to us.

Enter strawberry-avocado grilled cheese!

Creamy. Gooey. Sweet and savory. Everything you’d want in a grilled cheese!

Strawberry Avocado Grilled Cheese

Prep time: 5min

Cooke time: 5min

Serves: 2


4 slices whole wheat sandwich bread

1/2 avocado

1/2 tsp lime juice

dash salt

1/3 c. sliced strawberries

Sliced mozzarella


Get pan or sandwich grill heating.  Mash up avocado with lime juice and salt, spread evenly onto both sandwiches.  Top with strawberries and finish with mozzarella.  Grill until both sides are nicely browned and cheese has melted.

And finally for the last recipe of the day! This one goes along with the sandwich, because really, one little sandwich is not enough to keep these girls going for long! We went for a light and fresh side salad, with some of the leftover chicken from father’s day and sliced up strawberries and cherries (we couldn’t leave the cherries out of the meal!)

And what would a salad be without a delicious salad dressing? We decided to stick with the theme and make a sort of strawberry cherry “vinaigrette”, but really not because there’s not actually any vinegar in it!

Strawberry-Cherry Salad Dressing

Prep time: 5min


1/4 c. sliced strawberries

1/4 c. sliced cherries

2 tbsp avocado oil

1 tbsp lime juice

1/4 tsp salt


Add to blender or food processor and puree! Pour over salad and enjoy 🙂

– twosaucysisters

Are you on any flavour kick lately?

What’s your favourite way to use strawberries and cherries?

Necessity: The Mother of Breakfast Inventions

Several months ago, Julie and I made a life-changing discovery, and it looks a little something like this…


These delectable creations are known as Buckwheat Bakes, and are the brainchild of Ashley, to whom I will forever be grateful for sharing this recipe with the world.

Seriously, Julie and I are  addicted to these things!

They are amazing because they’re very nutritious, and so versatile!  The best part is, eating one of these is like having your own personal cake, for breakfast!  And who doesn’t want cake for breakfast?

Buckwheat bakes are also very satisfying, so if you’re one of those people who constantly find themselves hungry at around 10 o’clock, when lunch time is still a couple of hours away, I encourage you to try these, they won’t disappoint!

Julie and I have tried many of Ashley’s own recipes for these breakfast bakes, but of course, we couldn’t resist venturing out and trying to put our own spin on them.  The idea came one day when (gasp!) we had no bananas left for breakfast. For those of you who don’t know this, Julie and I are crazy for bananas, so to wake up to a barren counter-top, completely void of the delicious fruit is quite a travesty.  We had apples in the fridge, thankfully, so we would not have to go a morning without fruit, which is just not acceptable in my books!

We decided that a buckwheat bake would be the perfect way to use our apples.  We also had a gigantic bag of bran that we wanted to make a dent in, so I think the next step was obvious…

Apple pie bran bake!

Topped with sauteed apples and raisins, walnuts, and a nice big dollop of almond butter, this breakfast bake was to die for, and you know what?

I didn’t even miss my morning banana 🙂


Apple Pie Bran Bake

Inspired from here

Prep time: 10 min.

Bake time: 30 min.

Serves: 1


1/8 c. bran

1/8 c. whole wheat flour

1 tbsp steel-cut oats

1/4 tsp. baking powder

1 tbsp chia seeds

1 tsp cinnamon

1/2 tsp nutmeg

1 large egg

1/3 c. apple sauce

3 tbsp. milk

1 tsp vanilla extract

2 tsp maple syprup

2 tbsp chopped walnuts

2 tbsp raisins

1/2 apple, diced


Pre-heat your oven to 350C

grease a large ramekin or small bowl

mix all of the dry ingredients, set aside.

Mix all of the wet ingredients and stir into the dry.  Mix in the raisins and apple.

Bake for 30 minutes.

*For toppings, you could saute the other half of your apple with a few more raisins on a fry pan, adding a little water to keep them from drying out.  And we always love topping ours with some kind of nut butter and a drizzle of honey or maple syrup, too!