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Simple Sunday Goes Green!


Happy Saint Patrick’s day everybody!

Since a lot of you probably have other activities planned for today, we’ll try to keep this post short and sweet- just like this recipe!

Ok, so this recipe’s not sweet, per say, but it sure is delicious! And it honestly couldn’t be any easier. ¬†And it’s green, so it fits in with the day’s festivities. ūüôā

Today’s super-easy recipe is for one of our¬†favourite snacks- kale chips!


Now, before those of you who have a fear of leafy greens go running in the opposite direction, hear us out!  These chips are so incredibly flavourful and crispy, we promise they will change the way you look at dark green veggies!


And if you’re a real chip-lover who’s trying to cut down on the amount of chips you eat, well, these were practically¬†made for you! ūüôā

And they take 4 ingredients and only 5 steps, so really, what are you waiting for?


Kale is also extremely healthy for you, by the way! Full of fibre and antioxidants, plus it’s fat free and low cal, of course!

And there’s¬†so many¬†different flavours you can make! ¬†Add a sprinkle of parmesan cheese (or nutritional yeast!) and bam! You’ve got cheesy kale chips! ¬†Or add some chili powder and paprika for a spicier version, or onion and garlic powder and make a sue do-all dressed flavour- the choice is up to you! ¬†Just think of your favourite chip flavour and you can probably adapt it to kale chips ūüôā

So here is the super-extremely easy recipe for a tasty and very healthy snack!

Kale Chips


Prep: 10 min
Bake time: 10 min
Serves: 4-6 people


1 head of kale
2 tbsp olive oil
1/4 tsp salt
pepper, to taste


Preheat the oven to 400F.

Wash the kale under cold water and pat dry on a paper towel to remove as much excess water as possible.

Remove the thick stem from each leaf, and tear the leaves into large pieces.  In a large bowl, toss the kale in olive oil, salt and pepper.  Spread evenly on a baking sheet lined with aluminum foil (you will probably need more than one sheet) and place in the oven for 10 minutes, or until the leaves are slightly browned and crispy.  Eat right away (they will wilt and become soft if you try to store them)

Wash your kale…


Pat the leaves dry…


Remove those stems…


Toss in olive oil, salt and pepper…


Spread on a baking sheet…


Bake and enjoy!


Have you tried kale chips?  What is your favourite chip flavour?


Fuel for the Season

Hi everybody! ¬†Long-time no-see! ūüôā

Between finishing the last of our exams and making the trek home for the holidays, we have been super busy and have neglected to write anything for a few days. ¬†Yes, we’re going to be cliche here and blame Christmas for our laziness. ¬†We’re pretty sure that’s some kind of right of passage this time of year anyways, so we’ll take advantage of it while we can ūüėČ

But the great thing is, now that we have exams behind us (yay!) we can throw ourselves into full Christmas mode with no reservation! ¬†This also means that we have less than five days to do all of our Christmas shopping. ¬†This is going to be an interesting 5 days…

So we had to prepare.  What does 4 days of fighting through packed mall crowds require?  Fuel.  And what better way to give yourself a much-needed energy boost than with a muffin?


A Christmas-themed muffin, of course! ūüôā


There’s a bit of a story behind these muffins. ¬†An extremely long time ago, we went into a little coffee shop somewhere in London (it was so long ago that neither of us can remember which one it was) and saw in their display case these big green muffins. ¬†We didn’t actually buy one so we don’t know what they tasted like, but they had pistachios in them. ¬†We love pistachios, and we both thought that they looked really cool because they were so green! ¬†We decided right there that we were going to make our own green muffins, and now, almost a year later, we’re finally getting around to it!


But given that this is the Christmas season, just making a green muffin didn’t seem like enough. ¬†So we threw in some dried cranberries to make them green¬†and¬†red! ¬†(a few chocolate chips¬†may have fallen into the batter as well… ūüôā )


And what is the secret to the bright green colour? ¬†2 things: pistachios, and spinach! ¬†Yes, spinach. ¬†The leafy green vegetable has this amazing ability to blend right into whatever it is you’re baking, making it bright green, but leaving no spinach-y taste at all! ¬†We’ve had success in the past with putting spinach into baked goods, so we were pretty confident that it would work for these, too ūüôā

We’re also pretty confident that the muffins in that coffee shop were not made green by the addition of spinach, but just adding food colouring is way too boring, not mention significantly less healthy!


Topped with a little bit of almond butter, these muffins are the perfect mid-afternoon pick-me-up. ¬†They’re also a good size for tossing into your purse to take with you into the¬†war zone mall during those last-minute shopping trips ūüôā

Green Cranberry Pistachio Muffins


Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins


1 1/2 c. whole wheat flour
1/2 c. white flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 c. pistachios

1 c. mlk
1 c. spinach
1/2 c. Apple sauce
1/4 c. date paste
1 egg
1 tsp vanilla extract
1/8 tsp almond extract (optional)

1/2 c. pistachios
1/2 c. dried cranberries
1/4 c. semi-sweet chocolate chips


Pre-heat your oven to 350 F.
Grind the first half-cup of pistachios into a fine powder, then combine all the dry ingredients in one big bowl. Combine the wet ingredients in a separate bowl, then pour the wet into the dry. Add the other 1/2 cup of pistachios, dried cranberries and chocolate chips, and stir until just combined.
Spoon evenly into 12 greased muffin cups, and bake for 15-20min, or until slightly browned on the top and firm to the touch.


Have you finished your Christmas shopping yet?

‘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? ūüôā


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 ūüôā

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?

Meatless Monday: Edemame Edition

Happy Meatless Monday Everybody!


We got really excited when we found out that this week’s edition of Meatless Monday is edemame beans! ¬†We¬†love¬†edemame beans. ¬†In fact, every time we go out for sushi we always order a big bowl of them as an appetizer. ¬†Steamed and lightly sprinkled with sea salt, they are simply the best!

But of course, we couldn’t just steam them and toss them in a bowl and give that to you as a recipe. ¬†Not for meatless Monday! ¬†No, we knew we had to be a little more creative than that!

So we made soup.

On the last day of summer vacation.

Smokey BBQ Edemame Soup!

There’s probably a rule somewhere about not making soup until after labour day, but when your instincts tell you to make soup, you make soup. ¬†Besides, it was chilled (sort-of) so it doesn’t¬†really count as soup. Well, in our opinions, anyways.

This soup was full of green things, too! ¬†Obviously the primary ingredient was edemame beans, but there were also some green peas and avocado thrown in there, too, for good measure ūüôā

This soup was creamy but still with lots of texture, and had lots of great BBQ flavour. ¬†Hot or cold, we think it’s a perfect summer soup. ¬†So on this last day of summer, go ahead and make soup… we won’t judge you ūüôā

Oh, and don’t forget to visit Heather at Better With Veggies to check out all the other Meatless Monday Participants!

Smokey BBQ Edemame Soup

Time: 45min- 3hrs (depending on if it is served hot or cold)
Serves: 5-6


500g bag of frozen edemame (~4 c.)
2 c. frozen peas
1 avocado
1/2 c. white onion
2 cloves garlic
2 c. veg stock
2 c. water
1/4 c. Worcestershire sauce
1/2 c. milk
2 tbsp nutritional yeast
4 drops liquid smoke
1 tbsp lime juice
1 tsp kosher salt
pepper, to taste


Put all ingredients into a pot and bring to a boil. Reduce heat and allow to simmer for 30min.  Using a hand blender, blend the soup until smooth. Alternatively, blend soup in a blender. Serve immediately or allow to chill for 1-2 hours.


What’s your favourite way to have edemame?