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Tastes Like Spring

Breakfast is our favourite meal of the day.  You’ve probably heard us say that a million-and-one times already, but let’s be honest, when you haven’t eaten for 10 hours, how can that first meal of the day not be awesome?

We think the real reason that breakfast is our favourite meal, though, is because usually breakfast for us turns into dessert.  Except a bigger portion (because it’s breakfast, duh) so basically you get one giant helping of dessert!  What’s better than that?

For any new-comers who don’t know, our breakfasts usually consist of some kind of cake buckwheat bakeicecream  overnight oats parfait, pudding, and of course plenty of waffles and pancakes!

We also have this thing with breakfast, where when we come up with a new (to us) breakfast idea, we have to make it in every single flavour combination possible!

So when we posted about our banana-stuffed french toast a while back, you didn’t think you had seen the last of french toast, did you?


Of course not!  After the huge success we had with the banana version, we had blueberry and lemon on the brain!


This is one flavour that we just can’t seem to get enough of lately!  Maybe its our longing for summer manifesting itself in breakfast cravings?  Who knows, but when it ends in creations like this, we aren’t going to fight it!


In fact, blueberry and lemon is slowly making its way into our all-time favourite combinations!  It’s bright and fresh tasting, like a little taste of summer 🙂  And will you just look at that blueberry filling gushing out the middle?  There’s no way you’re not thinking you could use some blueberry-stuffed french toast with lemon cream right now! 😉

Blueberry Stuffed French Toast with Lemon Cream


Prep Time: 10 min
Cook Time: 8 min
Serves: 2


2 slices of bread, cut about 3/4 inch thick
6 tbsp egg whites (or 3 egg whites, or 1 egg+ 1 egg white)
3 tbsp milk
1/2 tbsp lemon juice
2/3  c. frozen blueberries

For the Cream:

1/2 c. cottage cheese
3 tsp lemon juice
1 tbsp honey
zest of half a lemon


Cut a slit into each pieces of bread to create an opening.  Cut as deep as you can without cutting all the way through the bread.

Heat a greased,  non-stick frying pan or pancake griddle on medium-high heat.

In a large, flat dish combine the egg whites, milk, and lemon juice.  Dip the bread slices into the egg mixture, coating both sides.  Place the bread slices on the pan and cook for 2-4 minutes, until the egg is set and is slightly browned, then flip and cook on the other side for another 2-4 minutes.

For the cream:

Add all the ingredients to a food processor and blend until smooth.  Pour over the toast and serve.


What are some of your favourite flavour combinations?

A Frenglish Breakfast

Most of you probably know by now that we are both majoring in Foods and Nutrition, but what many of you probably don’t know is that we are also majoring in French!  That’s right, we’re doing a double-major 🙂  We both kinda stink at making decisions, but we were at least able to narrow it down to two!

Because of this, today’s post will be entirely written in French!


Just kidding 😉

But sometimes we like to inject our breakfasts with a little French inspiration, so of we made le pain grillé français!


Ok ok, we know French toast isn’t actually French, but for the sake of this post, just go along with, d’accord? Because really, no matter what cultural origin French toast actually comes from, it’s de-lic-ious! 🙂


But of course, this isn’t your average every-day kind of french toast- this is banana-stuffed french toast with English “cream”- or should we say le pain grillé français farcie de bananes avec la crème anglaise?


And yes, for those of you keeping track, we have French toast with English cream. We suppose that makes this recipe “Frenglish” (franglais)? The two countries may not have always gotten along throughout history, but we promise you they are the best of friends in this breakfast  petit déjeuner! 🙂

We loved this breakfast so much that we made it twice in one week!  That just may be a record for us!  The second time we made it, we cut back a bit on the banana and added strawberries into the mix, which of course was out-of-this-world delicious!  Another important thing to note is that this recipe uses silken tofu as the main ingredient in the cream, but if you don’t have tofu, don’t like tofu, or can’t eat tofu for whatever reason, we made it the second time around with the same amount of cottage cheese, and it turned out to be just as awesome 🙂

We could go on and on about this breakfast, but we’ll let the photos and recipe speak for themselves- bon appétit! 🙂

Banana-Stuffed French Toast with English “Cream”


Prep Time: 10 minutes
Cook time: 5 minutes
Serves: 2


2 slices of crusty bread, cut about 1 1/4 inches thick
1 banana, thinly sliced
6 tbsp egg whites (equals 3 egg whites)
3 tbsp milk of choice
1/2 tsp vanilla extract
1/4 tsp butter extract (optional)
1 tsp cinnamon

For the Cream:

1/2 c. silken tofu (or cottage cheese)
3 tsp milk of choice
1 tbsp honey
1/4 tsp vanilla extract
1/4 tsp butter extract (optional, but highly recommended!)


Along one side of the bread, cut an opening, slicing as far into the bread as you can without going through the other side. Repeat for the second slice of bread.  Divide the banana slices in half, and stuff each piece of bread with the slices.

In a wide, shallow dish, combine egg whites, milk, extracts, and cinnamon and whisk until fully combined.

Spray a large non-stick pan with cooking spray and set over medium heat.  Dip the bread slices into the egg mixture on both sides, making sure that both sides are completely saturated.

Place on the pan and cook for 2-3 minutes, or until lightly browned.  Flip and cook for an additional 2-3 minutes.

While the bread is cooking, place all cream ingredients in a food processor or blender and blend until fully combined and smooth.  Put your french toast on a plate, cut in half and top with the cream.


Do you like French toast?  What is your latest breakfast creation? Parlez-vous le Français? 😉

The Positive Side of Winter

The last few days have been lovely.  With temperatures above 10 degrees, we almost forgot it was December!

But, alas, all good things must come to an end.  The temperature is on the decline again, and this time it looks like old man winter is going to be sticking around a little longer.  sigh.

But on a positive note, it makes this the perfect opportunity for us to share with you this soup:


Roasted Red Pepper soup with roasted red pepper and lime cream.  (Again, it’s exam time and we don’t have the desire or extra brain capacity to think of a shorter name…)

But what’s in a name? It’s what’s in the soup that matters, right? 🙂


And trust us, there is nothing in this soup but delicious, wholesome ingredients that will warm you up on a cold day.  It’s creamy, its flavourful, and it’s bright red- what more could you ask for in a bowl of soup?  The cream is optional, but it definitely adds some flair to it, and makes it look pretty.


It’s a known fact that food tastes better when its pretty 🙂

Roasted Red Pepper Soup


Time: 1.5 hours (if roasting peppers yourself)
Serves: 2-3


3 red peppers, halved and seeded

1/2 white onion, diced
1 clove garlic, minced
1/4 c. sundried tomatoes (squeezed of excess oil)
1 tsp oregano
1/2 c. cottage cheese
1-2 c. vegetable stock (depending on how thick you like your soup)
salt and pepper, to taste

For the Cream:

1/4 c. cottage cheese
1/4 of a roasted red pepper
1 tsp lime juice
water, if needed.


Place the pepper halves cut-side down and roast at 350F for 30-40 minutes, or until skins become slightly blackened.

Heat a small amount of oil in a medium-sized pot.  Add onion and saute until they are softened and translucent.   Add garlic and tomatoes and cook for another 2-3 minutes, until fragrant.  Add oregano and stock and bring to a boil.   Once the pot starts to boil, remove from heat and allow to cool slightly.  Place roasted red peppers and cottage cheese in a blender or food processor and blend until smooth.  Add the contents of your pot to the food processor and continue blending until smooth.  Pour the pureed soup back into the pot and bring it to a boil again.  Turn the heat to low and allow to simmer for another few minutes, adding salt and pepper to taste.

For the cream, place cottage cheese, roasted red pepper and lime juice in your food processor or blender and blend until smooth, adding water if needed (the amount of water will depend on your preferred thickness).

Pour soup into bowls and then using a spoon, put the cream in a swirl patter on the top. Then, using a butter knife or the handle of your spoon, start from the center of the bowl and drag outwards to give that “spider web” effect.


What’s your favourite soup (or meal!) to have on a cold winter day?

‘Tis the Season

Here we are, 3 days into December, and we haven’t given you a Christmas recipe yet!  Blasphemy!

But we are making up for it, because we have a really good one to start off the Christmas season of baking and cooking.

And of course what meal is better to start off with than breakfast?


Red and Green Christmas Pancakes!  It doesn’t get more festive than this, people!


Our kitchen was a scene straight from a Christmas movie.  There was a fresh blanket of snow on the ground, we were blasting playing Christmas music, and making red and green pancakes.

Cute, right?


So where do these lovely Christmas colours come from? Well, the red ones are basically a red velvet pancake made with beets (yes, beets!) and the green are made with none other than spinach!

Now before you go running away, here us out!  We promise you can’t taste the beets or the spinach. They just add some fabulous colour, as well as a good boost of nutrition, too!  Who doesn’t like the idea of sneaking some extra veggies into your breakfast without even tasting them? 🙂


And between each fluffy pancake is a layer of peppermint cream.  So let’s just go over this one more time: These pancakes

– have extra veggies in them, but you can’t even taste them
– have no added sugar
– are low in fat
– have peppermint “cream” in between each one
– are red and green

Need we say more?


If you haven’t quite gotten into the Christmas spirit yet, we suggest you make these pancakes to kick-start the season.  And if you’ve already been in the Christmas spirit since Halloween ended, well, you should probably make them, too, because they’re right up your alley 🙂

Merry Christmas!

Christmas Pancakes


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


For the Red Pancakes:

2 tbsp diced, cooked beets
1/4 c. milk of choice
1 tbsp honey
1/2 tsp vanilla extract
2 tbsp apple sauce (unsweetened)
1 egg white
1/8 tsp almond extract
1/3 c. whole wheat flour
1/2 tsp baking powder
1/2 tbsp cocoa powder
1/4 tsp cinnamon

For The Green Pancakes:

1 c. spinach
1/4 c. milk of choice
1 egg white
2 tbsp apple sauce
1/2 tsp vanilla extract
1 tbsp honey
1/3 c. whole wheat flour
1/2 tsp baking powder

For the Peppermint Cream:

2/3 c. plain Greek yogurt
2 tbsp cottage cheese
2 tsp honey
1/8 tsp peppermint extract


For the Red Pancakes: grind dates in a high-powered blender or food processor until very finely diced.  Add all other wet ingredients and blend until smooth.

In a separate bowl, combine the flour, baking powder, and cocoa powder.  Add the wet ingredients to the dry ingredients and stir just until combined.  Drop spoonfuls of batter onto a hot skillet sprayed with cooking spray.  Cook until you see small bubbles begin to form on the top, then flip and cook for another few minutes, until slightly browned.

For the Green Pancakes: Combine all wet ingredients (this includes the spinach) in a high-powered blender or food processor and blend until smooth.

In a separate bowl, combine flour and baking powder.  Add the wet ingredients to the dry ingredients and stir until just combined.  Follow the same cooking directions as above.

For the Peppermint Cream: Add all ingredients to the blender or food processor and blend until smooth.

To make the stack: layer the pancakes alternating between red and green, spreading the peppermint cream in between each pancake.


How do you get yourself into the Christmas spirit?  What is your favourite Christmas-themed breakfast?