RSS Feed

Tag Archives: egg-free

Just Peachy!

It’s August in Ontario. Know what that means?

Peach Season!

One of our absolute favourite times of year, especially living in an area that is well known for the peaches that grow here. We even have a festival specifically for them, where they serve the world’s best (yes, we said it) peach sundaes. In fact, the peaches here are so good that we only eat peaches this time of year. To buy some overpriced  picked-way-before-it’s-ripe peach that’s shipped thousands of miles and isn’t even that good of peach would be doing this magnificent fruit such injustice!

No, we will only eat fresh Ontario Peaches. Call us princesses, we don’t care!

We’ve made Peaches and Cream Baked Oatmeal, Fish Fingers with a Peach Dipping Sauce, a Peach Blondie Breakfast Parfait, Peach Pancakes a La Mode, Peach Raspberry Overnight Oats, Peach Salsa, Peach-Tomato Chutney and so much more! But for today’s post, we thought we’d play up the sweeter side of a peach…

DSCN6329So we made Peach Crumble Bars!


Using an old date square recipe, we came up with a healthy treat that’s not only delicious, but actually stays together!


Now don’t get us wrong, they are still Peach Crumble bars, meaning the crumb topping can get a little messy. Unlike many date square recipes we come across, however, they are not dry or overly sweet.


This recipe took more than one trial to get right, and frankly, we’re proud of the results! The first time we made them, they were a little too salty and just a tad on the dry side – neither of which stopped our family from gobbling them up anyways! We knew that with just a couple minor tweaks here and there, they would be perfect!

DSCN6319So go buy yourself some fresh, local peaches and celebrate the season with a peachy treat! 🙂

Peach Crumble Bars


Prep time: 20-30min
Bake time: 30-35min
Makes: 12 bars


6 ripe, medium sized peaches
2 tbsp honey

1 1/2 c. whole wheat flour
1/2 c. ground nuts (we used almonds and walnuts)
2 c. oats
1/2 tsp ground cloves
1/2 tsp salt
1/3 c. + 1tbsp honey or maple syrup
1/2 c. + 1 tbsp coconut oil


Pre-heat oven to 350 F.
Peel and slice the peaches. Toss with honey and set aside.
In a large bowl, combine all dry ingredients. Melt the coconut oil and combine with honey or maple syrup. Mix into the dry ingredients until there are no dry patches and you have a somewhat crumbly mixture.
Remove 2 cups of the crumble mixture and set aside.
Spread the remaining oat mixture in the bottom of a greased 9X9inch square baking pan. Using the back of a lifter/spatula, press the mixture firmly into the bottom of the pan. Pour the honeyed peaches over the top and spread evenly across the pan. Take the reserved 2 cups of oat mixture and sprinkle it evenly over the top.
Bake for 30-35min, or until the crumb begins to turn a golden brown.


What’s your favourite way to enjoy fresh peaches?

**ps- we will be away all this week at Cross Country Training camp, so we apologize in advance if we do not respond to any comments/questions right away, we will be sure to read them as soon as we return!  Have a great week everybody!

Simple Sunday: Another Summer Salad

This morning we were reminded just how much we love the Summer.  We went for a run and it was just so beautiful outside we felt like we could have run forever.  And we have to say that so far this has been one of the best running summers we have had in a long time.  Yes, the heat wave we had a couple weeks ago was a bit much (although we refuse to complain!), but that has gone away and left us with beautiful days like today.

But Summer isn’t just awesome because of its blue skies and warm temperatures.  The abundance of fresh fruits and vegetables that can be found at local stands on just about every corner cannot be discounted!  We know we’ve mentioned this many times before and we don’t mean to be repetitive, but every time we eat a fresh tomato from our own garden, or snack on juicy cherries from just down the road, we can’t help but be reminded of how delicious the summer is!

Which is why we made this salad- to showcase the season’s best!


This salad brings together what in our minds are sort of like the three “stages” of summer produce.  First comes the asparagus in the spring (which is basically like early summer in our opinions!), then you start to get into more of the actual summer months and get strawberries, and then of course the summer is capped off with delicious, sweet corn.


Of course, there are a million other fruits and veggies that make an appearance during those times, too, like fiddle heads and leafy greens in the spring, cherries, blueberries, raspberries and apricots mid-summer, and peaches are starting to hit the stands now too! 🙂


Add some chicken and a little tahini drizzle and you’ve got yourself and easy, delicious and fresh-tasting summer meal!  And feel free to change it up a bit, too- local strawberries might be a little tougher to find now, but cherries are out full-force and would work wonderfully in this salad.  The idea is to use whatever summer produce you can find.

We hope you are enjoying your summer as much as we are, and be sure to hit up your local farmer’s market to take advantage of all this awesome food nature has to offer!

Strawberry Asparagus and Corn Salad


Prep: 10 minutes
Cook: 20-30 minutes
Serves: 4-6


1 bunch of asparagus, ends trimmed
1 tbsp olive oil
1 1/2 c. strawberries, sliced
1 c. corn (fresh or frozen)
1 clove of garlic, minced
salt and pepper

2 large boneless skinless chicken breasts
1/2 tsp garlic powder
salt and pepper

For the tahini drizzle:

3 tbsp tahini
1 tbsp balsamic vinegar
1/4 tsp garlic powder
salt and pepper
2-3 tbsp water


Sprinkle the chicken with garlic powder, salt and pepper and bake in a 350F oven for 20-30 minutes, or until done.  Alternatively you can barbecue the chicken over medium heat for 20-30 minutes if you prefer.

Meanwhile, toss the asparagus in olive oil, salt and pepper.  Roast in the oven for about 15 minutes until they can be easily pierced with a fork, or grill over medium heat for 10-15 minutes.  Set aside.

In a frying pan over medium heat, add a small amount of olive oil.  Add the garlic and corn and saute until the corn begins to blacken a bit.  Turn off the heat and add the strawberries so they cook down just a little bit and release some of their juices into the corn.

Cut the asparagus into bit-sized pieces and add to the pan.  Season with salt and pepper and stir until everything is combined.  Slice the chicken and divide the salad onto separate plates.  Place the chicken on top and finish with the tahini drizzle.

For the Tahini Drizzle:

Combine all ingredients except the water and stir until fully combined.  Slowly add the water until the mixture is drippy but still slightly thick.  Drizzle over top of salad.


What is your favourite part about Summer?  What is the weather like where you live?  How do you like to take advantage of these beautiful days?

Sloppy Lentils

We mentioned before when we made Beef and Lentil Sloppy Joes last August that Sloppy Joes were always a favourite meal growing up. Really, they’re a saucy, sloppy mess of a meal – what kid doesn’t love that?

The last time we made them, we decreased the beef and added lentils to lighten them up a bit and pack in some of the fibre and other nutrients that lentils have to offer. Well, we’ve done it again, but this time, we’ve taken out the beef entirely and made a completely vegetarian version of the classic!


And of course, we packed it full of veggies for an additional nutrition bonus!


Now, we know what some of you may be thinking “What? No beef?!?” but seriously, guys, don’t knock it ’till you try it! The flavour is all there, and the lentils add a great texture all their own, it’s really quite delicious.


Meatless meals are also a great idea if you’re trying to watch your saturated fat intake, or just squeeze some extra veggies in. And they can be just as tasty as their meat containing counter parts!


So take a leap of faith with us here, guys, we promise you won’t be disappointed! 🙂

Lentil Sloppy Joes


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


1/2 c. brown lentils
1 1/4 c. water

2 tsp olive oil
1/4 white onion, diced
1 clove garlic, minced
1/2 c. bell peppers, chopped
1/2 c. mushrooms, chopped
2/3 c. frozen mixed vegetables
1/2 tsp smoked paprika

For the Sauce:

1/3 c. tomato paste
1 tbsp molasses
1 tbsp low sodium soy sauce
2 tbsp apple cider vinegar
3 drops of liquid smoke
3-4 tbsp tomato juice
1 chipotle chili in adobo sauce
pepper, to taste

2 whole wheat hamburger buns


Put water and lentils into a pot. Bring to a boil, then reduce to medium-low heat and simmer for 25min, or until fully cooked and most of the water has been absorbed.
Heat oil on a  pan over medium heat. Dice onion and add to pan, cooking until translucent. Mince the garlic and chop the peppers and mushrooms and add to the pan along with the frozen veggies.
Add the smoked paprika and cook until tender-crisp, approximately 4-5 min.
Add all sauce ingredients to a blender and blend until smooth. (Option: finely dice the chili and stir all sauce ingredients together in a bowl).
Once the lentils and veggies are done cooking, stir the lentils into the vegetables and mix well. Pour the sauce over the mixture and stir until evenly coated.
Divide the sloppy joe mixture over two warm hamburger buns and enjoy!


Do you have a favourite classic recipe that you’ve changed to make healthier? What were some of your favourite meals as a kid? We were huge fans of eggs and toast or cereal for dinner, but we also loved mashed potatoes and whenever our Dad did burgers on the bbq!

Chow-ing Down

Do you have any foods that you’ve always avoided because you thought they sounded weird/gross, or some external influence caused you to have negative connotations towards a particular food? For today’s soup, we had both of those.DSCN4715 Fish Chowder!

You see, there are two reasons why we’ve taken so long to make a fish soup:
Reason #1: It’s fish soup. For some reason “fish soup” always sounded very unappealing to the both of us.
Reason #2: Does anyone else remember the scene in the movie The Devil Wears Prada, where Stanley Tucci’s character (Nigel) is behind Ann Hathaway’s character (Andy) in the lunch line, and she goes to take the chowder, and Nigel says “Chowder – the first ingredient in cellulite!” (or something along those lines). Well, as ridiculous as it sounds, everytime I see chowder, I hear Nigel’s voice inside my head saying that line, and I just can’t have the soup!

DSCN4729Now our hang-up with Fish Soup we got over in first year when it was the only non-greasy option in our caf one day. Of course, we discovered that fish soup was quite delicious! It was the chowder part that took us much longer to look past. Of course, that line in the movie is not totally off the mark! While not all chowder soups are made equal, many are made with high-fat creams and other hefty ingredients that make it not a very healthy option (see the difference between New England Clam Chowder and Manhattan Clam Chowder). However, like Brit and I have said time and time again, much of the time foods that are unhealthy actually have lots of potential to be very healthy – it’s all in how you prepare it!


So we bring you our healthy Fish Chowder – made with pollock, red potatoes, onions, carrots, peas, corn, red peppers, lots of kale, and low-fat milk.


Full of nutrients, full of flavour, and not the first ingredient in cellulite! 😉

Healthy Fish Chowder


Prep time: 10min
Cook time: 20min
Serves: 2-3


3 small fillet of Polluck (or any white fish), cut into bite-sized peices
2 tsp olive oil
1/2 c. chopped onion
1 large clove garlic, minced
1 medium red potato, diced
1/2 c. celery, chopped
1/3 c. red pepper, chopped
1/2 c. frozen vegetables (our mix had carrots, corn, peas, lima beans, and green beans)
2 c. chopped Kale
2 c. low-sodium vegetable stock
fennel stocks
1/2 c. low fat milk of choice
salt and pepper to taste


Heat oil in a medium sized pot over medium-high heat. Toss on onions, garlic and potato and saute for five minutes, or until the onions are translucent and potatoes are beginning to soften. Add fish and remaining vegetables and cook for another 3-4 minutes, or until fish is cooked. Pour in vegetable stock and put the fennel stocks on top (do not stir the fennel in, just place them on top and press them so they are soaking in the broth). Bring to a boil, then reduce heat and simmer for 10 min. In the last two minutes of simmering, remove the fennel from the pot and stir in the milk. Season with salt and pepper according to preference.
Pour into separate bowls and enjoy!

~Julie @twosaucysisters

What are some reasons why you haven’t tried certain foods?

A New Take on an Old Favourite

Back on the Christmas holidays, we gave you all quite a few hummus posts, and we promised that we would stop posting hummus after hummus recipe and bring back some variety! Of course, we did just that, having posted about waffles, chicken pot pies, a delicious salad, and a quick and easy dessert, but you couldn’t expect us not to eventually post another hummus recipe, could you? After all, hummus is one of our favourite foods, and this recipe is too good not to share! In our defense, this hummus is different from the ones we’ve posted in the not-to-distant past. Why? Because it’s made of black beans!


Essentially a black bean version of our sundried tomato hummus, except this one has a special addition that really makes it sing!


Make that two special ingredients: Salsa and Lime Juice! They both add that extra bit of zing (and spice!) that gives this hummus it’s kick. Of course, if you have a palate that prefers foods on the milder side, you can use a mild salsa. We, of course, like it hot! 😉


So if you, like ourselves, are die-hard hummus lovers, but would like to change it up and add some variety to your routine, try this black bean hummus! We promise it won’t let you down, or leave you  missing your regular chickpea hummus, either.

Sundried Tomato Black Bean Hummus


Time: 10-15min
Makes: 2 cups


2 c. black beans (if using canned, rinsed and drained!)
1/4 c. sundried tomatoes in oil, drained (reserve the oil!)
scant 1/4 c. sundried tomato oil
1/8 c. lemon juice
1/8 c. lime juice
1/4 c. tahini
2 tbsp your favourite salsa
2-3 Tbsp hot pepper flakes (optional)
salt and pepper, to taste


Put all ingredients into food processor and blend until completely smooth.


Have you ever tried a hummus made from a different bean other than chickpeas before? What’s the most interesting hummus you’ve ever made? We love experimenting with different types of beans when it comes to hummus. Probably our two most interesting would be our Beet Bean Dip and our Peanut Thai hummus.

When Winter Bites

Last weekend was beautiful.  The sun was shining and it was 11 degrees oust side.  In fact, it was so nice that we were cooling down after our race in shorts and t-shirts!

This weekend?  It’s cold and snowy.  Can we have last weekend back, please?

Oh well, all good things must come to an end, I suppose.  And when old man winter comes knockin’, there’s only one thing you can do…


Make warm, comforting desserts, of course! 🙂

Warm and comforting desserts come in all shapes and sizes, but today we decided that single-serving apple crisps were just what we needed to chase out the cold.


These little apple crisps are great for a number of reasons:

1. They’re a snap to prepare- just a few minutes in the microwave and a quick hit under the broiler and they’re all yours!
2. They require only 7 ingredients (if you count water as an ingredient), most of which you probably have in your kitchen right now.
3. They require no special equipment whatsoever.
4. They’re healthy (are you surprised?)


Did I mention that they’re packed with tender cooked apples and plump juicy raisins that have been coated in a generous helping of cinnamon and nutmeg, and topped with a sweet and crispy oat crust?

Oh, and they’re delicious 🙂


Old Man Winter, do your worst.

Single-Serving Apple Crisp

Prep: 5 min
Cook: 6 min
Serves: 2 (can easily be halved and made for 1)


1 apple, cored and diced (we left the peel on)
2 tbsp raisins
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp water

1/3 c. rolled oats
2 tbsp date paste or maple syrup (or a combination of both- we used both)
1 tbsp walnuts (optional)


Toss your diced apples and raisins in the cinnamon and nutmeg.  Separate into two small ramekins and add the water to each ramekin (this is to help steam the apples).  Microwave on high for 1 minute.

Preheat your broiler to 500F

Meanwhile, mix the oats with the date paste or maple syrup until fully combined.  Divide the oat mixture evenly on top of each ramekin.  Put back in the microwave for 3 minutes.

When the ramekins are done in the microwave, top with walnuts (if using) and place on a cookie sheet.  Place under the broiler for 2 minutes, watching carefully so that they do not burn! The oats should be browned and slightly crispy.

Remove from the oven and allow to cool for a few minutes.  Top with yogurt, banana soft serve, frozen yogurt, or ice cream, if desired.


How do you fight off the winter chill?  We also enjoy soups, stews, oatmeal, hot chocolate, tea, coffee, lates… you get the picture! 😉

Dilly Dippin

Okay okay – the holidays are officially over and we are back at school! This means that our schedule will be less unpredictable and we will be posting much more regularly.  Over the break, we took a bit of a blogging break to spend as much time with our family as possible , we’ll be doing a holiday re-cap post very soon! 🙂

But for now…


More hummus!
Yes, we have an addiction. Another promise (after all, it is a new year, right?): we will give you a few recipes that aren’t hummus recipes this week! That doesn’t mean there won’t be more though 😉 .


This is a dill version of our favourite dip! It was so tangy and full of dill flavour. If you love dill, you will love this hummus. If you don’t… well… probably not.


We highly recommend that once you’ve had your first taste, you let this hummus sit in the fridge for at least four hours. The flavours really come out when they have had a chance to sit and mingle for a while.


Now excuse us, we have some more hummus  recipes to develop!

Dill Hummus


Time: 10 min
Makes: ~2 cups


2 c. chickpeas (drained and rinsed if using canned)
1/4 c. olive oil
2 tbsp lemon juice
3 tbsp vinegar
1/4 c. tahini
1 clove garlic, minced
4 tbsp dried dill
1 tsp prepared yellow mustard
1/4 tsp salt
pepper, to taste
1/4 c. water


Place all ingredients except water into a high-powered blender or food processor and blend until smooth, adding water gradually until you reach the consistency you desire. (keep in mind it will thicken as it sits in the fridge)


WIAW: Pumpkin Granola

First-off, we have an apology to make.

Last What I Ate Wednesday, we promised we were going to post our pumpkin granola recipe, and here we are one week later, half our granola is gone, but there has been no recipe for you all!  We’re very sorry.  But never fear, today we are finally coming through on our promise!

But first, it’s What I Ate Wednesday Time!

So we’re not trying to make excuses here, but the reason we’ve been so MIA lately, is because we have a large and rather scary midterm coming up at the end of the week, which is why we have not been posting quite so frequently, and also why we have failed to share with you our pumpkin pie granola!

So unfortunately, blogging has had to take a bit of a back-seat over the past week, which also means that we haven’t been doing a whole lot of photo-taking of our own recipes.  This is unfortunate, because we’ve also made some pretty tasty eats that we would love to share with you- so of course we plan on making them all again so we can do proper posts about them 🙂

Thankfully, other bloggers have come through for us and taken beautiful photos and written fantastic posts about their recipes, and so today we will be sharing with you some of the delicious eats we’ve been having, courtesy of those lovely individuals in our never-ending attempt to get through the recipes on our Pinterest board!

Wow.  This was one of the tastiest recipes we made all week.  A major shout-out to Gina for sharing this, if it’s possible we think after eating this we’re even more in love with squash than we were before!

Another fantastic Kelly creation!  This peanut butter microwave cake for one was the best bed-time snack!  Of course, we made ours for two 🙂

Another version of this pancake in a jar was had for breakfast, this time of the apple-cinnamon-raisin-walnut variety!  Think thick, doughy pancake batter swirled with apple butter, over top of cinnamon-y steamed apples… this was our best pancake-in-a-jar yet!  Topped with a walnut butter version of this:

Angela, you’re a genius.

And in between all of that, we’ve been plowing our way through two giant jars of pumpkin pie granola!

Like we said last wednesday, as soon as our Love Crunch was gone we knew we had to make more granola asap! We thought about making carrot cake, but then decided that ’tis the season for pumpkin so why not make pumpkin pie granola?

Let us tell you, guys, this stuff is good. It’s crunch, not too sweet with a little bit of spice. We used a variety of different flakes (kamut, oat and spelt), but if you don’t have all of those and can’t wait don’t have time to go to your nearest bulk store to get some, using all oats would work well too.

There really isn’t much else we can say about this granola, except that if you like granola and you like pumpkin pie, you will love this granola and you should probably go make this.

Don’t forget to head over to Jenn’s blog and check out the rest of the WIAW posts!

Also, don’t forget to enter our coconut oil giveaway!! 🙂

Happy WIAW!

Pumpkin Pie Granola

Prep time: 10min
Bake time: 20-30min
Makes: 2 large jars


2 c. rolled oats
1 c. kamut flakes
1 c. spelt flakes
1/2 c. popped amaranth
1 c. walnut pieces
2 tbsp ground flax
2 tbsp whole flax
1 tbsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/8 tsp salt

1/2 c. maple syrup
1 tbsp coconut oil
4 tbsp pumpkin
1/2 tbsp vanilla


Preheat oven 375 F.
Combine dry ingredients and wet ingredients separately, then mix together well. Spread out on a baking sheet and bake for 20-30min, stirring occasionally, until lightly browned and crispy. Allow to cool and store in jars or plastic containers.


We will be recapping our Provincial Championships soon, and will be showing you what our team dressed up as for halloween, what will you (or your kids) be wearing this year?

Breakfast in a Jar

Like most food bloggers/foodies out there, we have an ever growing pinterest board, with the list of things to make getting longer and longer.  It seems like for every recipe we make from our board, we pin three more!  (we’re fighting a losing battle here, people). What can we say – you guys have awesome ideas!

So whenever we do actually get around to making one of the recipes we’ve pinned, we’re very proud of ourselves! Of course, we often make our own versions of these recipes, tailoring them to items we have in our pantry and to our own likes and dislikes, but really, did you expect any less?

Today’s recipe was inspired by a relatively new-to-us blogger, Danny from Boy and the Rabbit. He has a unique style of writing and really tasty recipes, so if you haven’t checked out his blog yet, you should!

About 3 months ago, we came across his recipe for blueberry pancakes in a jar, and instantly fell in love with the idea- and we finally got around to actually making it!  (better late than never, right?)

Of course, blueberry season is long over, so we made a peanut butter banana version instead! (It’s always banana season in our house… :))

Wow, this breakfast was even better than we thought it was going to be!  And with only a 3-minute microwaving time, we have no idea why it took us so long to make it!

We were surprised at how much this actually tasted like pancakes! Not only that, but the texture was perfect. Light and fluffy, with an ooey-gooey banana bottom.

Forget fruit-bottom yogurt, fruit-bottom pancakes are where its at!

We’ve also come to the conclusion that any food tastes better when placed in a jar 🙂

Since having this first pancake-in-a-jar experience, our minds are bursting with the endless possible flavour combinations! We’ve already made a ginger peach one. 🙂

Topped with banana peanut butter (mashed banana + peanut butter), this was breakfast perfection!

A light and fluffy pancake… in a jar… in 3min… genius.

Thanks, Danny! 🙂

Peanut-Butter Banana Pancake In a Jar

adapted from Boy and the Rabbit

Prep time: 5min
Cook time: 3min
Serves: 2


1 c. whole wheat flour
1 tbsp baking powder
1/2 tsp cinnamon
3/4 c. milk
1 tbsp peanut butter
1 tbsp honey
1/2 tsp vanilla extract (optional)
1/4 tsp banana extract (optional)

2 bananas


Combine dry ingredients in a bowl. Add milk, peanut butter and honey to the dry ingredients, stir just until moistened throughout.
Dice 1 1/2 of the bananas and place them in the bottom of two medium-sized jars. Divide the pancake mixture between the two jars, spooning the mixture on top of the bananas.
Place in the microwave and cook for 3min.
Mash the other half-banana and mix with peanut butter to top.


Do you have a gigantic pinterest board? What are some of you favourite recipes you’ve pinned? (We’re looking to grow ours even more 😉 )

A Tale of Two Desserts

When we were at our family’s Thanksgiving dinner on Saturday, one of the dessert options at the restaurant was rice pudding. Of course, at the time all we wanted was our pumpkin pie! The pudding did, however, plant a little bug in the back of our minds, one that was for sure not to be forgotten!

We were, however, still craving pumpkin (what else is knew?) so we made this pumpkin pie rice pudding. We know, we know, it never ends! But we seriously just can’t get enough of the stuff!

This is what the lovechild of rice pudding and pumpkin pie would look like. Except on a diet, because this dessert is nothing but healthy! It uses brown rice (yay fiber!), has no added sugar whatsoever (not even honey or maple syrup!), is bursting with pumpkin goodness, and is low in fat to boot!

That being said, this pudding is not overly-sweet.  With a mashed banana stirred in,  a hefty dose of cinnamon and pumpkin pie spice, and of course a generous handful of raisins, we thought that it was fabulous just the way it was.  Of course, you may adjust this to your own personal preferences.  If you’d like it to be sweeter, we both agree that adding some maple syrup would be a great idea, and honey would work well, too!  Feel free to experiment, but we suggest making any additions after you’ve made the pudding and taste-tested it 🙂

The other great thing about this pudding is that it is super fast to put together! Using minute-brown rice, this dessert came together in, well, minutes! You could probably use non-instant short grain brown rice, as well, but you’ll have to make sure you adjust the liquid accordingly.  We even suggest looking up some traditional rice pudding recipes to see what their rice-to-liquid ratio is.

This rice pudding may actually be some of the best rice pudding we’ve ever made! So incredibly creamy thanks to the pumpkin, we felt like we could eat the entire batch in one sitting! We, of course, did not, we were kind sisters and left some in Grimsby for our family to enjoy. Sisters of the year? We think so! 🙂

Pumpkin Rice Pudding

Total Time: 20 min

Serves: 3-4


1 c. instant brown rice
2 c. milk (skim or 1%- non-dairy will work, too!)
1 c. pumpkin puree (no sugar added!)
1 c. raisins
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
1/2 tsp vanilla extract


Add the rice, milk, pumpkin, and raisins to a medium-sized pot and stir until combined.  Place on the stove and bring to a boil over medium-high heat.

Turn the heat to low and simmer for about 10 minutes, or until rice is cooked and pudding is thickened- be carfeul because it might splatter!

Remove from heat and stir in the spices and vanilla extract.  (Add sweetener if so desired)


Do you like rice pudding?  What are some of your favourite pumpkin desserts?