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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!


Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:


Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.


Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!


Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!


Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!


Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?


Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!



Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?


Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!



Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?


Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!


Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!


Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?


Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!



Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉


Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.


Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.


Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.


Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.



Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!


Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.


Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?


Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!


Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!


Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.



Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!


Kale Chips

Quite possibly the most addicting snack ever.


Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.


Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.


Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!



Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.


Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!


Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.


Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!


So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email ( – we love hearing from you!

Cheers to a great year!


Banana Waffles

Remember way-back-when, when we vowed to give waffles their due respect?

And after that we made 5 more pancake recipes. (Feel free to click on those links ;))

And have you seen a single waffle recipe? No, no you have not.

But we’re trying to change, really, we are!


Starting with these Banana Waffles!


Make that ultra-fluffy-super-crispy Banana cornmeal waffles!  Seriously, with these on file, waffles have officially made their way on to our regular breakfast rotation!


Think of these as the martyrs of breakfast waffles, paving the way for future waffle recipes!


And we promise, there will be more where this one came from 🙂

Banana Waffles


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


2/3 c. whole wheat flour
2 tbsp cornmeal
1/2 tsp Baking powder
1/4 tsp baking soda
1 tsp cinnamon
1 banana, mashed
1 egg, whisked
2/3 c. + 1 tbsp milk of choice
1 tbsp jam (we used strawberry)
1 tsp lemon juice


In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl, combine all the wet ingredients.  Add the wet ingredients to the dry and stir until just incorporated.  Spoon the batter over your waffle iron and close the lid.  Cook for 4-5 minutes, or until waffles are firm and slightly crispy.  If you’d like an extra-crispy waffle, pop them in the toaster for a couple minutes once they’er done cooking (homemade toaster waffles FTW!)


Do you like waffles?  What is your favourite breakfast lately?

The Last of the Carton

We have finally made it to the end of our eggnog carton.  So you know what that means?  This will be our last eggnog post.

For now… [insert evil laughter here]

But we think this third eggnog-inspired breakfast is a great way to round out our breakfast trilogy.  So far we’ve made pancakes, and pancake-in-a-jar, so this time we decided to branch out a little and go in a slightly different direction.


Now we know what some of you might be thinking. What!?! This one looks exactly the same as the last one!  Another jar? What gives?

To the untrained eye this may look like another jarred pancake concoction, but we assure you it is not.

So what is it, then?  Overnight oats, of course! 🙂


Eggnog overnight oats layered with cranberry-banana soft serve and topped with warm cranberry jam.

This parfait has so much Christmas flavour it will have you dancing around the kitchen to Rudolph the Red-Nosed Reindeer in red and green fuzzy slippers with your jar in one hand and a spoon in the other!


And yes, for those of you who picked up on it, Christmas is no longer just a holiday- it’s a flavour, too 🙂

Eggnog Cranberry Overnight Oats Parfait


Prep time: 10 min + overnight
Serves: 1


For the Oats

1/2 c. rolled oats
1 tbsp chia seeds (or 1.5 tbsp ground flax)
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 c liquid (1/2 eggnog / 1/2 water)

For the Soft Serve:

1 frozen banana
1/4 c. frozen cranberries

For the Jam:

1/2 c. cranberries
3 tbsp pomegranate juice (or orange juice)
1 tbsp honey
1/4 tsp cinnamon


The night before, mix oats, chia, cinnamon, and nutmeg in a container.  Add Eggnog-water mixture and stir until everything is moistened.  Cover and place in the fridge to sit overnight.  When you wake up in the morning, the oats and chia will have soaked up all the liquid and you will have and oatmeal-like texture.

In the morning, place the frozen banana and cranberries in a high-powered blender or food processor and blend until smooth.

For the Jam: place all ingredients in a pot and bring to a boil, crushing the cranberries as they heat up.  Allow to cook until thickened slightly.

For the parfait: starting with the oats, put a couple spoonfuls into the bottom of a jar or large glass.  Then place a few spoonfuls of the soft serve on top.  Continue layering like this until you run out of oats and soft serve.  Top with warm cranberry jam and enjoy!


Race Day Ready

Today is the day! You guys all know that we were at training camp for cross country last week, and this past week has been try-out week. Every year, try outs for the Western Mustangs Cross Country Team end in the intrasquad race around Gibbons Park here in London. It’s a 4k race for the girls and a 6k race for the boys, each with a specific time standard that they have to meet. Not going to lie, it’s kind of weird running a “race” against your own teammates.

Anyways, we thought this would be the perfect time for us to share with you the foods that we find do and don’t work for us on race day!


Dairy of any kind
Citrus Fruits


Peanut Butter
Dry Cereal
Granola Bars
Dried Fruits

Sounds exciting, right? But we do have one saving grace on race morning, and that is oatmeal!

Slow cooker oatmeal is the perfect thing on race day morning. It turns out thick and creamy with no dairy required! Slow cooker oatmeal is also great because it fits the other requirement for race day: it’s easy, quick and stress-free.  We wake up in the morning, and it’s ready, no waiting (patience is not at it’s best the morning of a race) and no worries. Minimizing stress is key!

We would like to point out that these are the foods that work for  us, not necessarily everyone.  People are different and their bodies handle foods differently.  We know a girl who has to have eggs on race morning,  whereas neither of us would dare to touch them! We’ve also known people who can eat anything – foot-long subs, burgers, hot dogs – and not have a problem. Definitely not us!

Obviously, often when we’re racing we’ve traveled somewhere and are staying in a hotel the night before, so slow-cooker oatmeal isn’t an option.  On these mornings, we revert to bagels or pitas with peanut butter and jam or honey, or bring along with us packets of instant oatmeal, which works just as well.  Continental breakfasts usually have all of the above mentioned items as well. 🙂

The important thing to remember is that you have to figure out what works for you, a process that can really only be done through trial and error. Rule of thumb: if you can’t eat it before a training run or workout, don’t do it. Also, if you’ve never tried it before, do not try it the morning of a race!

Lastly, remember to relax and have fun! Racing is what all those grueling training sessions are for, so enjoy it! If you have a bad race, the sun is still going to rise the next morning, and your friends and family aren’t going to disown you.  A bad race is a bad race, not a death sentence. Pick yourself up, learn from it, and use that as fuel during your next workout and race!

Oh, and give this oatmeal a try, even if its not race morning, because its really yummy! 🙂

Slow Cooker Oatmeal

Prep: 5 min

Cook Time: 8 hours or overnight

Serves: 2


1/2 c. steel cut oats
2 1/4 c. water
1 tsp cinnamon
1/4 c. raisins
2 tbsp walnuts
Optional: peanut butter and jam for swirling (not optional for us!)


The night before, combine the first four ingredients (we don’t like putting the walnuts in the night before because we like them to stay crunchy) in the slow cooker and stir.  Place the lid on top, and cook on low for 8 hours or overnight.

In the morning, stir in the walnuts and divide evenly between two bowls.  Into each bowl, stir in a tablespoon or two of peanut butter and a tablespoon or two of jam, if desired, or try adding in any other tasty mix-ins that you would like!


What is your “game day” food?  Are there any foods that you cannot eat the morning of a competition or a big event?

Sale = Sold

We love it when things we want are on sale. I mean, it’s great when things you need are on sale, but things you want? Now that’s exciting.

Those cute sandals? Check. That bright blue nail polish? Check.  That adorable running tank? Check check check!

It’s like, you see something you want, but you say to yourself “Do you really have the money to spend on that right now? Do you really need that?” and then you flip over the price tag (curiosity killed the cat?) and overjoyed exclaim “This adorable pink ribbed skirt is only $5!!” 😀 Happy dance follows, and you go buy that skirt! Best feeling in the world.

This scenario does not only happen at the shopping mall, oh no, but also at the grocery store! So many things you desperately want, but so many things you desperately need.  Sacrifices must be made.

Until you see the sign for 50% off blueberries. No compromising. No second-guessing.

Some people see fruit for 50% off and think yuck, that’s disgusting!  Not us. When we see fruit for that price, we get really excited.  Giddy is probably a good term for it.

When we see fruit for 50% off, we see opportunity.  The Opportunity to make something full of fruit, without feeling guilty for wasting fresh fruit on something baked.  Because to us, fresh fruit should be consumed as close to it’s natural state as possible, to enjoy them to their fullest extent.

Yes, to us fruit that is half off is like finding 20 dollars in your pocket that you didn’t know you had.  it may be a little mushy, it may leak out of the container and stain your shopping bag a bit, but it’s all worth it in the end.

It’s all worth it when you’re slathering a piece of toast with homemade blueberry jam.

Blueberry Chai Jam, that is.

What? You didn’t actually expect us to make plain ol’ blueberry jam, did you?

Not that there’s anything wrong with plain blueberry jam.  It’s just, when you have the chance to experiment, why not go for it, right?

This jam is surprising.  When you look at it, you see blueberry.  But then you taste it, and you’re blind-sided by an unexpectedly spicy kick.  And by spicy we don’t mean hot, just… spicy.  No other way to explain it.

Do not be afraid.

This jam still has lots of amazingly fresh blueberry flavour, and is FULL of big round blueberries.  It has no refined sugar, and no preservatives.  Just pure, blueberry goodness.

It’s awesome for the summer, but we can totally see ourselves cosying up to it in the winter, too.

Moral of the story?  If you see a giant container of mushy, over-ripe blueberries for 50% off- BUY IT.

Blueberry Chai Jam

Prep time: 5 min

Cook time: 15

Makes: about 2 cups


2 c. ripe blueberries

1/2 c. Maple Syrup

3 tbsp arrowroot flour

2 sticks of cinnamon

1/2 tsp each nutmeg, ginger, allspice, cloves


Put blueberries in a pot and partially mash them.  Add all the other ingredients and stir until everything (except cinnamon sticks) is dissolved.  Bring to a boil, then turn to low and simmer for about 10 minutes, stir every minute or so.  Remove from the heat, pour into a glass jar and allow to cool, then put in the refrigerator.


Do you love getting fruit on sale?  What do you do when your fruit is too ripe to eat?

We’re Jammin’

We love jam!

It’s so cool and fruity, and is amazing with many different ingredients, such as peanut butter, chocolate, cheese, in wraps, on sandwiches… the possibilities are pretty much endless! The one problem we have with a lot of jams, store-bought and home-made alike, is that they have way too much sugar added to them! It’s totally unnecessary! The fruits themselves are already so sweet on there own, why not let their natural goodness shine through?

Seeing as raspberries are in season, we thought a raspberry jam would only be fitting.  Not to mention that raspberries are one of our favourite fruits! If only they weren’t so darn expensive during the year. However this jam, you’ll be pleased to know, is made from frozen raspberries, so you can make it in any season! 🙂

We also want to point out how versatile it is:

Our lunch today: A salad with fresh peaches (another in season summer fave – recipes to come!) with last night’s Pork n’ Bean Burgers crumbled on top, drizzled with a raspberry vinaigrette: Raspberry jam+white vinegar + olive oil. A little creativity goes a long way!

We should also mention that this jam has a hint of coconut flavour, but it’s totally optional to put it in!

So go ahead and get jammin’!

Raspberry Coconut Jam

Prep: 5 min

Cook: 15 min


2 c. frozen raspberries, thawed (don’t get rid of the juice!)

1/2 c. honey

2 tbsp shredded coconut

2 tbsp arrowroot flour (though we think 3 would be better)

1 tsp coconut extract


Put all ingredients except coconut extract into a pot and bring to a boil. Reduce heat to low and simmer for 10min.  Remove from the heat and stir in the coconut extract. Pour the jam into an air tight container and cool in the fridge for at least 2 hours, until fully cooled.

– twosaucysisters

Do you like jam?

What’s your favourite flavour of jam, and what is your favourite way to use jam?