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Rockin’ and Rollin’

We’re pretty sure it has been ages since we’ve talked about pancakes over here- did you think we had given up eating them?

Of course, that would crazy talk!  Who in their right mind would ever give up eating pancakes?

Not us, that’s for sure!  Rest assured, there has been no shortage of pancakes over here, but our pancakes have been looking a little different lately…

You see, we’ve discovered a new way to make pancakes, and quite frankly we may never eat them any other way ever again!

Ladies and gentlemen, we give you the pancake parfait roll-up!


Seriously people, this is a genius idea!  It’s a fruit-and-yogurt parfait all wrapped up in a thick, fluffy pancake- does it get any better than that?


This recipe is inspired by an episode of Diners, Drive-Ins and Dives seen while doing hamstring curls at the gym.  That’s right, we watch foodie shows while lifting weights…


Unfortunately there was no sound to accompany the show (yes, we watch silent foodie shows while lifting weights…) so we have no idea what restaurant was being featured and cannot properly give credit to whoever came up with this fantastic idea.


But we can share it with the world!

So what is so great about a pancake roll-up?  It takes about half  the time of regular pancakes!  Think about it- one giant pancake vs. making a whole bunch of small ones?  Some of you cool kids might have one of those awesome pancake griddles that have enough space to cook a million pancakes all at once, but for those of us who don’t, this is a huge time-saver!


And the faster you can cook pancakes, the sooner you can eat them.  And of course, fluffy pancake + creamy yogurt + sweet fruit + crunchy granola = breakfast heaven. 🙂

So go make use of all the delicious fruit that is hitting its prime right now, and make yourself this to-die-for breakfast- you may never eat pancakes the same way again!

Pancake Parfait Roll-Up


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


2/3 c. whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (optional)

1 egg, beaten
2/3 c. buttermilk
1 tbsp maple syrup

1 c. yogurt
1 c. fruit of choice
3/4 c. granola


Preheat a large frying pan sprayed with cooking spray.

Combine the dry ingredients in a medium-sized bowl.  In a separate bowl combine the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Divide the batter in half and pour onto the frying pan.  Cook for 2-3 minutes, or until bubbles begin to form on the surface and the edges begin to firm.  Flip and cook for another 2 minutes, then remove to a plate.  Repeat with the rest of the batter.

Spread the pancake with yogurt then sprinkle with fruit and granola.  Roll up and top with the rest of the yogurt, fruit and granola.  Drizzle with a little maple syrup if desired.


Do you ever watch the T.V. at the gym?  Have you ever seen a recipe from a T.V. show that you’ve tried recreating?  How did it turn out?

Meatless Monday and More Granola

Hey everyone!

So today marks week 2 of the blueberry edition Heather’s Meatless Monday party, which requires us not to make a new recipe with blueberries, but to choose one of the other participant’s recipes to make.


With so many amazing-looking recipes, it was really hard to choose one!  Since we went the sweet route last Monday, we decided to make a more savoury blueberry dish this time around.  We still had a big bunch of cilantro left over from our salsa-making expeditions, and had just bought some fresh tomatoes at the grocery store, so when we saw Lindsay’s blueberry salsa we knew it was meant to be!


What a fabulous recipe!  It had just the right amount of balance between sweet and savoury, and the perfect level of heat- and it came just in time since we had just run out of our own salsa 🙂  Thanks Lindsay!

And of course don’t forget to head on over to visit Heather at Better With Veggies to check out what everyone else has been up to this week!


Now on to the other half of this post! Which is, if you haven’t already deduced from the title, more granola!

Now when you read this recipe some of you might think “wait a second- this recipe is almost the exact same as their banana tahini granola recipe!”  And you’re right.  It is basically the exact same, just with a few ingredient swaps.  So yes, we admit it, this is a bit of a cop-out recipe, but when you find a formula that works, why change it, right?


To be honest, we weren’t planning on giving you this recipe so soon after posting about our banana-tahini granola (in hopes that you wouldn’t notice how similar they are ;)) but after mentioning it in yesterday’s post and then tantalizing you with pictures of such a pretty-looking parfait, we felt we couldn’t hold out on you any longer…


So yes, this granola is basically a copy-cat of our last granola recipe, but we think it’s equally as delicious, so we’re not too upset about that 🙂


So there you have it, folks- granola version 2.0- perfect for layering in an apple parfait, or just for eating by the handful 😉

Apple Cinnamon Granola


Prep Time: 10 minutes
Bake Time: 30 minutes
Makes: ~5 cups


3 c. large-flake rolled oats
1/4 c. chopped walnuts
1/4 c. chopped almonds
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 c. unsweetened almond butter
2/3 c. unsweetened apple sauce
2 tbsp maple syrup
1 egg white
1/2 c. raisins


Preheat the oven to 350C.  Line a large baking sheet with parchment paper.

In a large bowl, combine the oats, walnuts, almonds, cinnamon and nutmeg.  Stir until evenly mixed.

In another smaller bowl, whisk the apple sauce and almond butter together until smooth.  Add the maple syrup and egg white and mix until everything is fully combined.  Add the wet ingredients to the oat mixture and stir until everything is mixed and there are no dry spots left.

Spread the mixture evenly onto the prepared pan, pressing down slightly.  Bake for 15 minutes.  Remove from the oven and stir, breaking up the granola slightly, but leaving several large chunks.  Return to the oven and bake for another 10 minutes.  Remove from the oven again and stir the granola so that the darker pieces are moved to the bottom and some of the less-baked pieces are exposed.  Return to the oven for another 5 minutes.

Remove from the oven and allow to cool (it will get crispier as it cools).


Do you have a go-to base recipe for anything that you like to use to make variations?


Simple Sunday: Apple Parfait

As we have said before, a really important part of healthy eating is healthy snacking! We don’t know too many people who can make it all the way from lunch to dinner (or breakfast to lunch, or dinner to bedtime…) without needing that extra something to tie them over until then.

Snacks should be quick, easy and not complicated. At the same time they should be enjoyable, tasty, and of course, nutritious! After all, every time you eat is a chance to give your body important nutrients. That being said, each time you eat should also be fun and exciting, right?


Right! 🙂

And it should be pretty, too, because pretty food tastes better! (and that’s a scientific fact!)


Well, ok, that may or may not be scientific, but the proof is in the pudding apple parfait!


Fresh, juicy and sweet apple chunks layered with creamy yogurt and crunchy granola, this snack was a snap to prepare and out-of-this-world delicious!


We used plain yogurt mixed with vanilla and cinnamon, but you can use any flavour you want! (Apple – berry anyone?) Also, any granola will do just fine, pick your favourite! For our parfaits, we made an apple-cinnamon version of this granola (recipe to come!). If you’re using store-bought granola, make sure you read the nutrition label to make sure it’s not too high in sugar (10g or more per serving), and watch for aspartame in sweetened yogurt.


The process is simple: Assemble your ingredients, find a pretty glass and layer them up!

Enjoy! 🙂

Apple Yogurt Parfait


Serves: 2
Total time: 10min


3/4 c. plain yogurt
1/2 tsp vanilla extract
1/2 tsp cinnamon


3/4 c. of your favourite yogurt

1 apple
3/4 c. granola
cinnamon, for topping


Core and dice your apple into small pieces.
If adding vanilla and cinnamon to your yogurt, mix them now.
In a tall glass, layer your ingredients starting with yogurt, then apples, then granola. Continue this pattern until all ingredients are used up.
Sprinkle cinnamon on top and enjoy!


What are your favourite quick and easy snacks?

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!


Guest Post # 1: Michelle from Peachy Palate

Hello friends!

Today for you we have something that is really fun and exciting: Our first-ever guest post! And we are extremely honoured to have one of our favourite bloggers, Michelle, who blogs over at Peachy Palate, writing it for us! If you haven’t checked out her blog yet, you should! Her blog was one of the first that we started reading, and you can be sure that we read it everyday.  She posts the most delectable looking vegan recipes, her food is so good that even the most stubborn carnivore would love it. Other than the fact that she is a vegan and we’re not, we think that we are food triplets. We would love to spend a day (or a week!) with her! Michelle, get ready: we WILL be coming to visit you in Ireland one day! 😉

We know you’ll love her as much as we do!


Hello readers! My name is Michelle and I’m a vegan healthy living food and fitness blogger over at Peachy Palate! I have a whole heap of vegan recipes (over 300) on my recipage and I make daily endeavours to be keep them steadily coming!

You can find out more about me, my journey to veganism and my recent decision to quit my job and create a whole new life, embracing my passion for food, healthy living and nutrition by visiting the blog.

Julie and Brit kindly asked me to stop by with a little post in their absence while they’re off enjoying cross country training camp so I’ve decided to share one my latest smoothie creations!!!

Let’s deviate a little from food for just a minute…

Do you know how long I’ve been looking for one of these glasses!? Pretty much the whole last year! When I get something in my head, be it a yearning for a piece of dish-ware, item of clothing or more often than not a new ingredient, I simply will not rest until I get my hands on it; like a dog with a bone!

I had almost given up hope of finding the glass of my dreams (quite literally!). I just envisaged it would look so pretty filled with a a delicious smoothie making it all the more incredible to consume (it has to appeal to more than just my taste buds!). I stumbled upon this by chance in a little knick knack shop last week; it was a little dusty it has to be said but nothing a good wash in boiling water couldn’t solve!

Of course I immediately had to whip myself up a fancy pants smoothie to pour in and decided to go with a layered extravaganza!

In one jug a raspberry and almond butter smoothie…in the other a chocolate and banana smoothie… layered up with cacao nibs on top and a sprinkling of coconut…a couple of fresh beautiful raspberries on top and it was complete.

I’m easily excited, at least when it comes to food, but I was pretty chuffed with the outcome.

Two of my favourites combined. A long armed spoon on the side to dig deep and give a bit of a mix up. It was delicious, and of course nutritious! I went with the raspberry and chocolate combo (there were many other layers in the running) after I had a comment on my raspberry and chocolate overnight oats parfait. When I went to post my reply I was reminded of the luscious dreaminess of the combination (the joys of photographing your eats!) and was instantly inspired by my own creation to whip up a smoothie variation; alliteration totally unintended!

Dreamy Chocolate Raspberry Layered Smoothie

Servings – 1

Preparation Time – 5 minutes


Raspberry Smoothie

  • 80ml (1/3 cup) almond milk
  • 1/2 cup frozen raspberries
  • 1 tbsp almond butter

Chocolate Smoothie

  • 125ml (½ cup) almond milk
  • 1 tbsp Dutch unprocessed cocoa powder
  • 1.5 small frozen bananas
  • 1/3 tsp vanilla extract


  • 1 tbsp raw cacao nibs
  • 1 tsp desiccated coconut
  • Fresh mint leaves to garnish



  1. Blend together all raspberry smoothie ingredients in one bowl or jug!
  2. Blend together all chocolate smoothie ingredients in another…
  3. Layer up the smoothie in glass, half of the chocolate, all of the raspberry and the rest of the chocolate.
  4. Serve topped with cacao nibs and coconut.


Doesn’t that smoothie look unreal?!? We know what we will be having for breakfast the first morning we’re back at home! 😉

Thank you so so much Michelle! We are honoured to have you as a guest writer on our blog, and so happy to have such a wonderful friend in the blogging world! We bet there are probably a lot of 2SS readers out there planning tomorrow’s breakfast, and future visits to Peachy Palate! 🙂

We hope all you lovely people enjoyed reading Michelle’s post as much as we did! Don’t forget to stop by again on Thursday to read Julia‘s post from Fit.Fresh.Food!


A Childhood Favourite

We’re really sorry if you’ve gotten tired of breakfast parfaits, but we’ve got one more to share with you before our summer weather runs out and we start craving warm bowls of oatmeal.

Growing up, we basically always had 3 kinds of drinks in the house: orange juice, apple juice, and milk.  Occasionally mom would treat us with a little fruit punch or Koolaid, butfor the most part those three were our mainstays.

But sometimes, when it was on sale, mom or dad would come home from the grocery store with a carton of orange-strawberry-banana juice.  Basically liquid heaven according to our 8-year-old palates!

Still to this day part of me gets excited when I see it on the shelf.  So of course it was inevitable that Julie and I would recreate this flavour combination in some fashion, and what better place to do it than breakfast!

And while the juice is no longer liquid gold to me anymore, this Orange-Strawberry-Banana overnight oats parfait was the perfect upgrade to bring this combo back into my list of all-time favourites!

My inner 8-year-old is jumping for joy right now.

Orange Strawberry Banana Overnight Oats Parfait

Time: 10 min + overnight

Serves: 1


1/2 c. rolled oats
1 tbsp chia seeds (or 2 tbsp ground flax)
1/2 c. orange juice
1/4 c. milk
1 tbsp diced orange
1/2 banana, diced

1/2 frozen banana

1/3 c. frozen strawberries
1/4-1/3 c. plain Greek Yogurt

1/2 cup strawberries, diced
1/2 orange, diced


Combine oats, chia, juice, milk, banana pieces and orange pieces in a bowl, stir, and allow to sit in the fridge overnight.

In the morning, blend frozen banana in a food processor until smooth, set aside.

Blend the strawberries with the yogurt in a food processor until smooth, set aside.

Assemble the parfait by dropping a couple spoonfuls of the oat mixture into the bottom of a jar or glass.  Sprinkle some diced orange and strawberries on top of the oats, then cover with either the strawberry puree or the banana soft serve. Repeat, using whichever puree (strawberry or banana) you didn’t use the first time, and continue layering, alternating between strawberry and banana until you run out of each layer.


Is there a food/combination of foods/flavours that you loved as a child, or still love today?

WIAW: Blueberries!

Let’s talk Blueberries.

Tiny little bites of sweet, juicy deliciousness that you can pop into your mouth one by one shovel into your face by the handful.  And of course, a quintessential summer staple.  Perfect for this months What I Ate Wednesday theme!

Blueberries in the summer are like no other.  The ones you buy in the store in the middle of January that come from who knows where and are the size of your thumb do not even compare.  Not that we don’t ever buy blueberries in the winter (you can’t just eat apples and pears all the time!), but when they’re in season here in Ontario, we just can’t seem to get enough!  They’ve been popping up everywhere in our meals, both in sweet and savoury dishes.

Like this parfait we had for breakfast.

Lemon bluberry: A-MA-ZING.

Ok so we’re sorry if you’re getting tired of breakfast parfait recipes, we realize we’ve given you a fair number of them.  But honestly if you haven’t tried one yet, take this as your not-so-subtle hint that you really MUST try one.  Now.

But back to this parfait: lemon and blueberry is an unreal combination.  In our opinions, lemon and blueberry were meant to be together.  Like peanut butter and jelly, Timon and Pumba, tomato sauce and stained shirts… you get the point.

And while we’re on the topic of blueberries, here’s a little round-up of all of our blueberry-containing recipes:

Blue Velvet Cheesecake Pancakes

Chocolate Blueberry Tofu Mousse Overnight Oats Parfait

Chai-Spiced Blueberry Jam

Blueberry Banana Pancakes

Peach Blueberry Banana Overnight Oats Parfait

Blueberry Wild Rice Pilaf

So we’ve just realized now how many blueberry recipes we’ve actually made, and we’ve realized that there are a fair number of them!  Sorry if you don’t like blueberries.

Happy What I Ate Wednesday everybody!

Lemon Blueberry Overnight Oats Parfait

Time: 5 min + overnight

Serves: 1


1/2 c. rolled oats

1 tbsp chia seeds (or 2 tbsp ground flax)

1-2 tbsp lemon juice

3/4 c (less 1-2 tbsp!) milk or milk alternative

1-2 tsp grated lemon rind

1 tsp honey

1 banana, peeled and frozen

1/2 c. blueberries, frozen

more blueberries for layering/garnish


The night before, stir the oats, chia seeds, and milk together in a bowl.  Place in the fridge and allow to sit overnight.

In the morning, add lemon juice, lemon zest and honey to the oat mixture and stir.

Place frozen banana and blueberries in a food processor and blend until smooth.  Spoon a couple of spoonfuls of oats into the bottom of a jar or glass.  Top with fresh blueberries and a couple spoonfuls of the blueberry “soft serve”.  Continue layering until you’ve run out of everything.  Top with more blueberries and serve.

Don’t forget to head on over to see Jen and have a look at what everyone else has been eating this wednesday!


Do you like blueberries?  What is your favourite way to eat them?