Breakfast + Dinner = Lunch

One of our favourite foods is pizza, and when we get a  craving for it, just having pizza once won’t satisfy it! The problem is, we make a pizza, have the leftovers the next day, but then what? We are all out of pizza and have no time to make more, so we have to get creative! Often this just means things like pita pizzas or pizza bagels, but sometimes we get a little more extravagant.

This time, more extravagant meant a pizza-crepe!

It’s a breakfast-favourite meets dinner-favourite to make quite the delicious lunch!

Not that you couldn’t have it for dinner, too! Or breakfast, if pizza for breakfast is your thing.

Another bonus is that these crepes are way faster and easier to make than a pizza (if you’re making your own crust), and they’re also much healthier than most traditional pizzas, especially if you were planning on ordering-in!

And they’re just kind of fun, so why not? Go ahead – wrap yourself up in pizza. 😉

Pizza Crepes

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

Ingredients:

For the crepe:

1/2 c. whole wheat flour
1 tbsp nutritional yeast
1/2 tbsp oregano
1/2 tsp of garlic powder
1 tbsp ground flax
1/8th tsp salt
black pepper
4 egg whites
2/3 – 3/4 c. vegetable stock

For the filling:

Your favourite pizza toppings (in ours are sauteed mushrooms, spinach and peppers, fresh tomatoes and olives)
Your favourite pizza sauce
Cheese of choice

Directions:

Mix the flour and seasonings thoroughly with a wire whisk. Add the egg whites. Slowly add the stock while stirring to avoid clumps. The batter should be a thin, drippy consistency.
Pre-heat a large, greased non-stick skillet over medium heat. Divide the batter in half and pour half onto the pan, swirling the batter around the cover the bottom of the pan. Cook for 2-3 min, until the edges begin to curl. Flip and cook for another 2-3min. Repeat with remaining batter.
Meanwhile, in a smaller pan, saute your vegetables until they are soft.
Spread pizza sauce down the centre of your crepe. Top with pizza toppings and fold. Top with more pizza sauce, additional toppings and cheese.
Broil for 2-3 min until the cheese has melted.

~twosaucysisters

How do you conquer a craving when you can’t have exactly what you are craving?

Apples to Apples

Has anyone ever played this game before?

We never have, but it sounds like it could be fun! For those who don’t know, this is a type of word game. Players are given “red apple” cards, each with a noun or noun phrase on them, and the judge chooses a “green apple” card, which contains an adjective. The judge puts this card face up on the table for the players to see, and then each player chooses one of their red apple cards that they think best matches the green apple card and puts it face down. The judge shuffles the red apple cards and reads them, deciding which card matches the green apple card the best. The point is for the judge to choose the match that is “most creative, humorous or interesting”.

So…. what does this game have to do with today’s post?

Absolutely nothing! Except that today’s post has apples in it. 🙂

Hmm… what’s the best adjective to describe this breakfast?

Decadent? Delicious?

Cinnamon-juicy-apple-and raisin-filled-awesome?
(For some reason we don’t think they have that one in the game, but if they did it would win for best match!)

Another good way to describe it is healthy. And maybe sneaky too, because if you ever made this for someone, they would never guess that it’s good for them! 😉 With whole wheat bread, apples, low-fat milk,  and high-protein cottage cheese and egg whites, this dish has got a lot going for it!

But who needs adjectives? We’ll let the photos speak for themselves. 🙂

Apple Cinnamon Stuffed French Toast

Prep time: 15 min
Cook time: 5 min
Serves: 2

Ingredients:

2 slices of your favourite whole wheat bread, approx. 1 inch thick.
6 egg whites (or 3 eggs)
2 tbsp sugar-free apple butter Apple Butter (store-bought or home-made)
3 tbsp milk of choice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp vanilla

Filling:

1/2 medium sized apple,very  thinly sliced
1/4 c. raisins
1 tsp water
cinnamon and nutmeg, to taste

For the cream:

1/3 c. cottage cheese
1/4 c. apple butter
1/2 tsp vanilla extract
water as needed (we used approx. 2 tbsp

Directions:

Slice your bread into 1-inch pieces, then slice into the centre of each bread slice, making a pocket for the apples, without cutting all the way through.
In a bowl, combine the apple slices, raisins, cinnamon and nutmeg and water and microwave for 1-2 min or until apples are soft. Drain off excess liquid and stuff the apple raisin mixture into the pockets of the bread.
Preheat a non-stick frying pan or pancake griddle over medium-high heat.  Spray with cooking spray.
In a wide, shallow dish, combine egg whites, milk, apple butter, spices and vanilla. Soak both sides of each bread slice and place the bread on the preheated pan.  Cook for 2-3 minutes, or until the bread turns a nice golden brown, then flip and cook for another 2-3 minutes.

While the bread is cooking, put all the cream ingredients in a blender or food processor and process until smooth, adding water slowly until you reach the thickness you desire.

Optional:  Dice the other half of the apple and cook in a little bit of water for topping.

~twosaucysisters

Have you ever played Apples to apples?

Bread Pudding

One of our favourite desserts ever since we were little kids was pudding.  If it was a contest between jell-o and pudding, pudding won every time- hands down.  Of course, we always associated pudding with the thick, creamy stuff that comes in a bowl and you eat with a spoon.  So when we first ever heard of bread pudding we were a little bit confused.

We just couldn’t figure out how you could take bread and turn it into a smooth, rich, creamy dessert.  In fact, we both kind of thought the whole idea of “bread pudding” was kind of gross (picture slurried bread- not exactly appetizing).

But when we finally tried bread pudding for the first time, all of our pre-conceived notions of what bread pudding was were completely abolished!  It was delicious!  And no, it was nothing like slurried bread 🙂

So obviously it was only a matter of time before we set out to create a healthy version!  And obviously  our version was going to contain chocolate…

And what goes better with chocolate than bananas?  (and peanut butter, of course, but more on that later…)

So it just made sense to make chocolate-banana bread pudding, right?

Right.  And since we knew you’d want to make this and eat it all for yourself, we thought we would save you the trouble of explaining why no one else is allowed to eat any, and make it single-serving!

But then, we thought that might actually get you into more trouble, because you only made one for yourself, and we wouldn’t want everyone to be jealous, so we decided this recipe should make two single-serving puddings 🙂 (well, that and the fact that there’s two of us…)

Now everyone’s happy, right? Right!  Because dessert’s more fun when you enjoy it in the company of someone else isn’t it?  (why Julie and Brittany, you’re right again!) 😉

So instead of blabbering on and on about whether or not you should share your dessert, let us just give you the run-down on these things:

– They’re creamy.  Yes, we said it- the bread is creamy by some kind of wonderful phenomenon that we will not question.
– There is a layer a thick, gooey banana in the middle.  Sort of like a pudding-within-the-pudding.
– There are basically chocolate chips running through the whole sha-bang.  If that doesn’t sell you, then you’re a lost cause!
– They’re healthy.  But that’s kind of the name of the game over here, isn’t it?

So if you’ve never tried bread pudding before or it’s just been a while since you’ve had it, we give you this delicious version that will love you just as much as you love it. It doesn’t get any better than that! 🙂

Banana Chocolate Chip Bread Pudding

Prep time: 10min
Bake time: 20min
Serves: 2

Ingredients:

2 thick slices of your favourite whole-grain bread
1/4 c. semi-sweet chocolate chips
1 banana
1/2 c. milk of choice
2 egg whites
1 tsp vanilla extract

Directions:

Pre-heat oven to 350 F.
Cut bread into 1-inch chunks. Place half of the bread chunks on the bottom of your ramekins.
Slice banana and divide evenly between the two puddings. Sprinkle half of the chocolate chips over both. Top with remaining bread chunks and chocolate chips.
Combine egg whites, milk and vanilla in a glass measuring cup and pour over each pudding.
Place on a baking sheet (precautionary measure in case they boil over) and bake for 20minutes or until the pudding is set.

Layer One: Bread!

Layer Two: Banana and chocolate chips!

Layer Three: more bread and more chocolate 🙂

Now poooouuuurrr…

~twosaucysisters

Have you ever had bread pudding?

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 bake, icecream  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

Ingredients:

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

Directions:

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.

~twosaucysisters

What are some of your favourite flavour combinations?

[Not-So] Fat Tuesday

Today is a very special day, friends!

First of all, today is our half-birthday (more on that later…) but more importantly, today is one of our favourite days of the year!  Today is Pancake Tuesday!  You may also know it as Mardi Gras, Fat Tuesday,  or Shrove Tuesday, but whatever you call it, it all means one thing: eat lots of pancakes!

Pancake Tuesday was so exciting for us growing up, because it always meant one thing- we were having pancakes for dinner.  Don’t get us wrong, our mother was a fantastic cook, but as a kid what would you have rather had- salad and casserole or a plate full of pancakes with maple syrup?  Eating pancakes for dinner always felt so scandalous- like we were cheating on dinner or something- which, of course made it that much more fun!

And while neither of us ever need an excuse to eat pancakes, a day dedicated to one of our all-time favourite breakfasts just feels so special!  So for today’s post, we have compiled an “ode to pancakes”- a list of all of our pancake recipes that we have shared with you since the start of our blog, plus a couple new ones! 🙂

So get those pancake griddles fired up, ’cause it’s pancake time!

Banana Nut

Beet Pancakes

Blue Velvet Cheesecake

Blueberry Banana

Chocolate-Banana Upside down Pancakes 

Peach Pancakes A La Mode

Pina Colada

Pumpkin Gingerbread 

Strawberry-Banana-Buttermilk

Eggnog Pancakes

Christmas Pancakes

Of course, all of our pancake recipes are whole wheat and free of oil and refined sugar, so we suppose this is more like “not-so-fat” Tuesday?  But who really cares about details?  A pancakes is a pancake, if you ask us, and we promise you can’t even tell that these ones are healthy 🙂

And with that, here are not one, not two, but THREE new pancakes creations for you all!

Cinnamon Raisin “Brancakes”
(This recipe will be coming in a few days!)

Classic Blueberry Buttermilk Pancakes
(Sorry, but we’re going to make you wait on these ones, too)

But don’t worry, we aren’t leaving you here without at least one new recipe!  For today, we bring you Strawberry Shortcake Pancakes!

There is one important factor that makes these “shortcake” pancakes, and not just strawberry pancakes, and that is the addition of whipped egg whites.  It makes them extra fluffy- so don’t skip that step!

Happy Pancake Tuesday!

Strawberry Shortcake Pancakes

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

Ingredients:

2/3 c. whole wheat flour
2 tbsp coconut flour (or ground flax- but they won’t have the exact same texture)
1/4 c. egg whites
1/2 c. milk of choice
1 tsp vanilla extract
2 tbsp diced strawberries

Whip Topping:

2 pasteurized egg whites
2 tbsp yogurt
2 tsp honey
1/4 tsp vanilla extract

Directions:

With hand beaters or a stand mixer, beat the egg whites until they are fluffy and form stiff peaks.  Set aside.

In a medium-sized bowl, stir together all the dry ingredients.  In a separate bowl, combine all the wet ingredients (except egg whites).  Pour the wet into the dry and mix until fully blended and smooth.  Add the egg whites and strawberries and very gently fold into the batter until the egg whites have been evenly dispersed throughout (you’ll still be able to see some of the egg white).

Drop the batter by spoonfuls onto a greased pancake griddle or non-stick pan. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes until the cakes are lightly browned and set.

For the Whip Topping: Using hand beaters or a stand mixer, whip the egg whites until they form stiff peaks.  Add the other ingredients and carefully stir until fully combined.

~twosaucysisters

Do you participate in pancake Tuesday?  What is your favourite kind of pancakes?  (Any flavour requests?)

Dinner Crepe (or Lunch, too!)

Here at Two Saucy Sisters, we love crepes! Remember our Carrot Cake Cheesecake crepes? Or how about our Chocolate Banana Soft-serve crepe? Both ridiculously incredible crepes. Also, both vegan/vegetarian breakfast crepes. Today, we bring to you a different type of crepe, a savoury, slightly more traditional one. Well, sort of. We basically say that because it uses egg whites.

It’s still different, the kind of crepe that when we told people what it actually was, they’d probably say “Oh- that sounds…interesting.” But who wants to eat boring food anyways? 😉

Pumpkin-sage crepes filled with sauteed mushrooms, onions and beet greens, with a pumpkin-cottage cheese sauce.
A little weird to some, maybe, but don’t be afraid! These crepes were a-maz-ing!

We won’t lie to you – this was one of those times where we thought we were going to have to scrap it and do something else. When we first poured the batter out onto the pan, things looked bleak. It wasn’t spreading out well and was cooking faster than we could spread it, too thick in some places and too thin in others. In a panic, we took the pan off the heat and spread the batter evenly around the pan with a spatula, and would you believe it? It worked! They cooked wonderfully, and were really easy to flip!

So these crepes are healthy, easy to make, and crazy good – meaning you should do yourself a favour and try them out!

Pumpkin Sage Crepes

Total time: 10-15min
Serves: 2

Ingredients:

For the Crepe:

1/2 c. whole wheat flour
1 tsp sage
1/4 tsp salt
1/4 tsp garlic powder
pepper
1/4 c. pumpkin
2 egg whites
3/4 c. milk, milk alternative, or water

Filling:

Coconut oil
white button mushrooms
beet greens (or any kind of greens-spinach, kale, etc.)

Sauce:

1/4 c. cottage cheese
1/4 c. pumpkin
1 tbsp nutritional yeast
1/8 c. water

Directions:

For the crepe:

Combine wet and dry ingredients in separate bowls, then mix together until just combined.
Heat a large, greased, flat-bottom non-stick pan over med-high heat. Pour half the batter onto the pan and spread to the edges. Once browned on the bottom, (only a couple minutes or so!) flip over and continue cooking on the other side until lightly browned. Remove crepe and repeat with remaining batter.

For the Filling:

Slice desired amount of mushrooms (we used approximately 1 cup) and greens (we also used about a cup).  Heat a small amount of coconut oil on a medium-sized frying pan.  Add mushrooms and greens and cook until the mushrooms are softened and greens are wilted slightly.

For The Sauce:

Combine all ingredients in a food processor or blender.  Serve cold or warm (or in this case, drizzled over a delicious crepe!)

-twosaucysisters

What do you prefer – sweet crepes or savoury?