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Dipping and Decisions



Doesn’t that look nice?

This is a picture of Santorini, Greece. Neither of us have ever been to Greece, but it is definitely on our “Must Go” list. There’s so much culture, it’s warm, and of course, who doesn’t love Greek food? Souvlaki, olives, figs – deeeelicious!

One of the most famous dishes to come out of Greece (besides the yogurt) is Tzatziki, and with good reason! It’s creamy, garlicky, yet still fresh and bright, thanks to the cucumber.  So good. One of our favourite dips, actually. It can sometimes be a tough call between Tzatziki and hummus. Well, that decision just got a whole lot easier – we combined them!


Tzatziki-hummus, anyone?


A beautiful blend of two different cultures (middle eastern + Greek), kind of reminds us of our Greek Nachos… we sure do love culture-crossing over here!


For this dip, we blended tzatziki ingredients into the hummus, though for a simpler version (ahem – cheater! Cheater!) you could also blend some store-bought tzatziki into a plain or roasted garlic hummus.


However you choose to prepare it, this dip is creamy, refreshing and perfect for when you just can’t make that decision between Tzatziki and Hummus.


Enjoy! 🙂

Tzatziki – Hummus


Prep time: 5 min
Total Time: 10min
Makes: ~2c.


2 c. chick peas
1/4 c. olive oil
1/4 c. tahini
2 tbsp lemon juice
1 tbsp white vinegar
1/2 c. plain greek yogurt
2 cloves garlic
1/4-1/2 tsp salt
water, for thinning.


In a food processor or high-powered blender, combine all ingredients except the water and the chickpeas. Blend until combined and creamy. Add the chickpeas and blend until smooth and creamy, about 5 minutes. Add water to reach desired consistency, if desired.


What’s your favourite – hummus or tzatziki?

The Doppelganger

Everyone has a doppelganger, right?

HIMYM dopplegangersMustache-Marshall, Stripper Lilly, Robot Wrestling Ted, Lesbian Robin and Doctor Barney – any How I Met You Mother fans in the house?

Even the two of us, who theoretically being twins should be our own doppelgangers, have not one, but TWO girls on our own team who have been mistaken for our third sister!

Even in the food world, there are doppelgangers. You’ve got Rice Krispies and Crisped Rice Cereal, for a classic example. We’ve often mentioned how one of our favourite things to do is re-create food we’ve eaten out at home, but obviously giving them a healthy make-over, creating a doppelganger of sorts. Well, today we bring you:


our Sobey’s Chipotle Chicken Wrap Doppelganger! 🙂

We have loved these wraps for as long as we can remember. Every once in a while, instead of making lunch at home, our mom would say “Why don’t we just stop at Sobey’s and grab a wrap?” and oh you bet we got excited!

For all of our non-Canadian readers, Sobey’s is a grocery store here in Canada that, much like many grocery stores now, has a deli section and a hot food section and a bakery etc etc. They always have some of the nicest fresh produce, meats and breads! Our love for grocery stores probably started there, actually, because when we were little, if you went to the bakery section you could always get a fresh baked chocolate cookie from the jar they kept behind the counter. It was love at first bite! 😉


Back to the wraps, though- Sobey’s has a variety of tasty ready-to-go wraps, include black forest ham and swiss, spicey turkey and chicken caesar, but our favourite has always been the Chipotle Chicken! It’s so flavourful and lightly spicey. Their wrap, of course, was made with full-fat mayonnaise and iceberg lettuce, but with a couple quick fixes this wrap can be made into a healthy, lunch-time (or anytime!) nutrition power house!


Swap-out the mayo for low or no-fat Greek yogurt, the ice-berg lettuce for dark green spinach, throw in some tri-coloured peppers and BOOM! Health-i-fied. 🙂 We also used extra-old cheddar cheese in our wrap, which allowed us to use less cheese while keeping that nice cheesy flavour.

An extra (but key!) ingredient that needs to be mentioned here are the chipotle chilis in adobo sauce – this wrap would not be the same without them!


Just like it looks in this picture, these babies have been sent from spicy pepper heaven! They add the delicious smokey, chipotle flavour to these wraps that just wouldn’t be there without them! And what’s the best part? They can be found in any grocery store! Usually in the Mexican isle.


Pair these wraps with a healthy side, like last Simple Sunday’s Kale Chips, and you’ve got yourself a winning meal!

Happy Wrapping!

Chipotle Chicken Wraps


Prep time: 10 min
Serves: 2


1 cooked chicken breast
1/2 c. plain yogurt
1.5 tsp white vinegar
1/2 tsp lemon juice
1/8 tsp salt
1/4 tsp garlic powder
1/4 c. extra old cheddar cheese
1 tbsp chipotle peppers in adobo sauce, chopped
2 ten-inch whole wheat tortillas
bell peppers


Chop your chicken breast into small cubes.
Combine yogurt, vinegar, lemon juice, salt and garlic powder and chipotle chili in a small bowl, mix thoroughly. Stir chicken and cheese into this mixture until fully combined.
Divide mixture evenly between the two tortillas, topping with thinly sliced peppers and spinach leaves. Wrap tightly and serve.


Do you have any favourite eats from grovery (or other!) stores and food places?

Bloggers and Bibles

One of our all-time favourite recipes we’ve ever made from another blogger is this:

parsnip puree

Roasted Parsnip and Caramelized Onion Puree.

This genius creation comes from Gina over at Running to the Kitchen.  If you have never been to her site before, you should make a point of paying her a visit ASAP.  Seriously, this women comes up with the most amazing meals and snacks, and she’s hilarious, too.  Even if you don’t like cooking, you’ll love her blog just for general reading!  She has a way of taking everyday situations and turning them into scenarios the likes of which you would find in a sitcom.

But we’ve gone a bit off track now, haven’t we?  We were talking about this parsnip puree!  It may look humble, but don’t let it’s outer appearance fool you- it is what food dreams are made of! (Hey now, hey now… ;))

Of course, after we made her recipe (with a few modifications- we don’t often have heavy cream lying around- cottage cheese and Greek yogurt to the rescue!) we decided it was about time we created our own version, but we decided to use the parsnip’s more well-known cousin… carrots!


Not that we don’t absolutely LOVE parsnips (they just so happen to be one of our all-time favourite vegetables- partially thanks to Gina!!) but we just thought that the bright orange hue from the carrots might be kind of fun 🙂


So we knew we wanted to use carrots, but as for what else we wanted to add to it?  That was a little tougher to decide.  So we’re going to let you in on a little secret here.  What do we do when we are stumped for flavour combination ideas?  We consult the Flavour Bible.

flavour Bible

This book is every cooks best friend! When your creativity well is running dry, this book will give you a million-and-one ideas for flavour pairings for every food you can possibly think of!


After reading through the seemingly endless list of flavours and foods that go with carrots (who knew there were so many!?!) we finally decided on ginger.  It made sense, since we just so happened to have a knob of fresh ginger sitting in our fridge 🙂


Then of course we hummed and hawed for a little while longer trying to decide what else we should put in this puree, because for some reason we always seem to think that just having one flavour add-in isn’t enough.  But we honestly couldn’t think of anything else to add, so we just left it as it was.  And you know what? It turned out to be just right.  Sometimes, simplicity is best!


So now you’re probably thinking “well this is great- you’ve given me a bowl of orange mush- now what?”.  The simple answer to that is eat it!  If you’re starting to get tired of mashed potatoes, this is a great substitution.  Pair it with some grilled chicken (or tofu!) and a salad, maybe a warm piece of crusty bread and you’ve got yourself the makings of a fantastic meal 🙂

Carrot and Ginger Puree


Prep Time: 10 minutes
Makes: 1.5-2 cups


2 large carrots
1 c. chickpeas
1/2 tbsp fresh ginger
1 clove garlic
2 tbsp plain Greek yogurt
2 tbsp Cottage Cheese
2 tbsp-1/4 c. milk of choice (unsweetened)
1/4 tsp salt
black pepper, to taste


Peel the carrots and cut into chunks.  Place them in a microwave-safe bowl with about 2 tbsp of water.  Cover with plastic wrap and microwave for 3-5 minutes, or until carrots are very soft.  (you could also steam the carrots on the stove top, we just went with the microwave because it’s quicker!) Add carrots (including the water), chickpeas, ginger, garlic, yogurt and cottage cheese to a food processor or high-powered blender and blend until smooth.  While the motor is running, add the milk, 1 tbsp at a time, until it reaches the texture/thickness you desire.  Add the salt and pepper, and continue blending until everything is fully incorporated, adjusting the seasonings to your taste.


What do you do when you are stuck for flavour ideas?

A Burger by Any Other Name

I am not a crazy red meat person.  I enjoy a good steak on occasion, and am learning to appreciate more and more the uniqueness of bison and elk, but it’s not something I would typically order at a restaurant or really ever make at home. Once or twice in the summer, tops. But there is one way in which I crave beef, and I’m talking mouth watering, day dreaming, nothing else will satisfy it.


I adore them! There are so many things you can do with burgers, so many topping options, bun options, flavours, cheese or no cheese- the list is endless! With summer now upon us, and Food Buzz’s Flavour of the Month being burgers, Brit and I decided we had better get to burger making!

We didn’t, however, want to make an ordinary, ‘normal’ flavoured burger (though those are delicious!), we wanted to be a bit more creative. After turning over a few ideas, we settled on and East-indian/ Trinidad and Tobago influence – Curry!

And you know what? It was a damn good idea! They were so juicy and loaded with flavour! In the past, we have struggled with creating a recipe in which the patties would actually hold together when put on the BBQ, but we came up with a sure-fire method that will guarantee non-crumbly burger! The trick? Whipping half your beef mixture around in the food processor – it turns into a “glue” as my dad so aptly named it, but by adding the other half in manually afterwards keeps that same delicious burger texture!

Of course, one can’t simply throw any old toppings on a curry-infused beef patty and call it a burger! We knew to make this a winner, we had to put together something that would compliment the burger while not taking away from the flavour of the burger itself. We decided on two: A savoury/fruity chutney (fruit in a savoury dish=best!) and a coconut-lime yogurt spread. Finish off with a crisp leaf or two of lettuce and darlin’, you’ve got yourself a home-run!

*The chutney you will definitely want to make ahead, as it takes a couple hours and has to chill afterwards, as well. There are a few different methods that can be used to make it, but each still takes time to allow the flavours to fully develop.

Paired with a light sweet n’ sour cabbage salad (recipe tomorrow!), this is the perfect meal at the end of a hot summer day. Or any day. 😉

And with that I leave you with not one, not two, but THREE recipes! Go crazy!

Juicy Curry Burgers

Prep time: 20min

Cook time: 20min (ish)

Servings: 10 4oz. patties


2 lbs lean ground beef, divided (it’s best to use beef that hasn’t been frozen, or allowed to thaw fully in the fridge)

1/2 c. greek yogurt

1/2 c. bread crumbs, divided

1 clove garlic

1/8th of an onion

1 tsp. curry powder

1/2 tsp. cumin

1/4 tsp. ginger

1/4 tsp. turmeric

1/4 tsp. ground mustard

1/4 tsp. cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. salt

black pepper


Put one pound of the beef in the food processor along with 1/4 c. of the bread crumbs, yogurt, onion, garlic and spices. Blend until a smooth, mashed-potato like texture. Transfer to large bowl and mix remaining beef and bread crumbs. Shape into patties, 4oz each. Grill on low to medium heat, flipping occasionally, until burgers are cooked through (71 C/160 F). Take you whole grain bun, start with lettuce on the bottom, followed by chutney (recipe below) and the burger placed on top. On the top half of the bun, spread yogurt (recipe also below!).

Peachy-Tomato Chutney

Total Time: 2-3 hours

Makes: 3-4c.


1 28oz. can no-salt added tomatoes (we used whole and cut them into chunks)

2 c. canned or fresh peaches, chopped

1/3 c. honey

2 tsbp Arrow root flour

1/4 tsp. cinnamon

1/4 tsp. mustard seed

1/4 tsp. cumin

1/4 tsp. cayenne pepper

1/4 tsp. garlic powder

1 c. red onion


Bread Maker Method: If you have a bread maker, simply put all the ingredients into the machene, select the “preserves” setting and let er’ go! Once finish, transfer to a container and allow to chill in the fridge for at least an hour.

Stove-top Method: Combine all ingredients in a pot, bring to a boil, then reduce to a simmer forone hour. Transfer to another container and allow to chill in the fridge for at least an hour.

Slow-cooker Method: Combine all ingredients in slow cooker and cook on high for one hour or so, then transfer to another container and allow to cool in the fridge for at least an hour.

Coconut-Lime Yogurt Spread

Total time: 5 min


2/3 c. greek yogurt

1-2 tsp. lime juice

1/4 tsp. coconut extract


Combine and enjoy!

– Julie

Do you like burgers?

What’s your favourite burger combination?

Na-cho Average Nacho Plate!

Have I ever said before that I love summer? Because if I haven’t that’s surprising.  Summer is so great for so many reasons! And you know what one of those reasons is?

I can make nachos for lunch.


Just look at that blob of yogurt on the top! Mmmmm… 🙂

However delicious those nachos may look, however, they are not the ones I plan on sharing with you today! (Gasp!)

Those are mine and Brit’s usual, go-to nacho combination – black beans, salsa, avocado, hot peppers, sweet peppers, and Greek yogurt. Today at lunch Brit and I had just come in from a toasty little run, and we wanted something quick and a little salty.  We had the multigrain Tostitos (though often we will make our own chips, these are much quicker!). We had the black beans.  We had the peppers, salsa, jalapenos and yogurt.  Unfortunately, we quickly realized we had no avocados! There was no way we could make black bean nachos without them, so we stood staring at our pantry for lunchtime inspiration.

I have come to realize that it is when we are forced to be creative and think outside the box, even if just a little, that awesome ideas are born.  We wanted nachos, we knew that. We didn’t have avocados, but we did have a can of tuna. Forget Mexican-style nachos – fish nachos it is!


So yummy, so satisfying! Definitely just as delicious as the original nacho plate and no less healthy! I’ll even go as far to say that I didn’t miss the avocados (well, not too much anyways.) 😉

*All of these measurements are rough, remember with nachos, anything goes, you can put as much or as little of whatever you’d like on them! 🙂

Pesto-Tuna Nacho Plate

Total time: 5min

Serves: 2






Store bought or home-made tortilla chips (enough to fill up the size plate you are using!)

1 can of tuna, in water (I prefer chunk, but flaked works too)

2 tbsp. basil pesto

1/2 c. chopped hot peppers

1/2 c. diced sweet peppers

1 tomato, chopped

1/4 c. fresh basil, chopped

1/8 c. fresh chives, chopped, or 1 tbsp. dried

1/2 c. shredded old cheddar cheese

1/2 c. hot salsa

1/4 c. Greek yogurt.


Assemble tortilla chips on your plate.  Mix tuna with the pesto and disperse evenly across the plate. Top with hot peppers, sweet peppers, tomato, basil and chives. Spread the cheese evenly over top and broil in either the oven or a toaster oven for 3min or until the cheese has melted.  Top with salsa and Greek yogurt and enjoy!

*Remember to put the salsa on AFTER the nachos are broiled. If it goes on before, you’ll end up with a pile of soggy chips! Gross!

– Julie

Do you like nachos?

What are some of your favourite nacho toppings?