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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


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


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.


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

Lessons in Curry

A couple of months back, Linsday from Pinch of Yum posted about her favourite lentil recipes, which were all curry (or curry-esque) recipes. We love curry and lentils, so we thought that we would give one of her recipes a try. The problem is, we couldn’t decide which of the 6 recipes we wanted to make, so naturally, we made them all!

Every Monday for 6 weeks we made one of her lentil recipes when we got home from practice, a day we dubbed to be “Curry Monday”. Of course, eventually we had made them all, so what were we to do?

Make our own curry, obviously!


We’ve made curry plenty of times before, and they we always good, but we found that there was something missing… they didn’t send us to our foodie happy place, nothing so special that we would write down the recipe so we could make it again. Until now!


So what was it that we did differently? Well, there were a  few things, each that made a big difference:

1. Curry Paste – we currently have a jar of yellow (though it looks red to us!) curry paste, and we’re telling you this stuff is curry-making magic! It may seem expensive, but all you need is a small amount to really take your curry to a new level.

2. We added less spices. I know it seems weird – less spices to a curry dish? But they are supposed to be super-duper spice-filled! We know, that’s what we thought too, but the thing is, curry spices are very strong, and so if you add too many, you just end up with a slightly bitter bowl of curry. Yuck!

3. Added the spices sooner. In the past, we’ve always added the spices much later in the cooking process for fear of the spices losing their flavour. However, while that may be the case with more delicate herbs, not so much with these spices! This time, we added them right off the bat when we were cooking the onions. Cooking or “toasting” your curry spices doesn’t cook off flavour, but more the bitter compounds and flavours that these spices have in their raw state.


This particular curry also has a special ingredient, one we don’t normally have in the fridge but just happened to be on sale this week.


Mangoes! 🙂

We don’t know if it’s mango season somewhere, but if it is,  we are very glad it is.


A full-flavoured, sweet potato and lentil curry with hints of sweetness from the chunks of mango: Dinner time done right!

Sweet Potato and Mango Lentil Curry


Prep time: 10min
Cook time: 30min
Serves: 2-3


1/2 c. green lentils
1 c. water

1 c. sweet potato, cubed

1/2 tbsp coconut (or olive) oil
1/2 c. white onion, chopped
1 clove garlic, minced
1/2 c. bell peppers, chopped
1/2 28oz can of No Salt Added diced tomatoes
1/2 mango, chopped
1 c. spinach
1/3 c. coconut milk
1 tbsp fresh ginger
1/2 tsp garam masala
1/4 tsp EACH curry powder, cumin, turmeric, nutmeg
1/2 tbsp yellow curry paste (optional)
salt and pepper, to taste


Put lentils and water into a pot and bring to a boil. Reduce to a simmer and cook for 25min.
Cook sweet potato in the microwave until soft, about 5 min.
Heat oil over medium heat in a large sauce pan. Add onions, garam masala, curry powder, cumin, turmeric, nutmeg and curry paste, and cook until translucent. Add the ginger, garlic and peppers and cook for another 2-3min. Stir in tomatoes, mango, cooked sweet potato and spinach  and cook for another 2-3min, until spinach has wilted.
Turn off the heat and stir in coconut milk and cooked lentils and mix until fully combined.
Add salt and pepper and serve over rice of your choice.


Does anyone else have any tips or tricks for when they make curry?

Restaurant Review + a Re-make

Back on our Holiday Recap post, we mentioned going out to Pepperwood Bistro in Burlington, Ontario for a fare-well dinner for our cousin Geoff/us going back to school the next day.

In that post, we didn’t go into extensive detail about the restaurant because it was so good that we felt it deserved it’s own spot on the blog. Our first impression of the restaurant was how nice the outside was. I mean just look at that picture! It would be a wonderful patio for lunch or dinner on a warm day. Of course, it was anything but warm, so we headed on inside. Well, if the interior of the place was going to be any indication of the food we would be eating, we knew we were in for a treat! It was so classy and sophisticated, from the dark hard wood interior to the funky paintings on the wall – so fabulous!

And now to the important part – the food. Many restaurants serve you bread and butter before your meal. Some of the more up-scale or Italian ones serve you olive oil and balsamic vinegar and some kind of crusty bread. Some offer you herbed or flavoured butter. Not at Pepperwood, no. At Pepperwood, they serve you thin slices of crusty multi-grain french bread with hummus sitting in olive oil and balsamic vinegar. We could have left right then and been satisfied, happy customers, because you already know of our love for hummus.

Of course, we didn’t leave. 😉

The menu was not overly extensive, which in our opinion is a good indication of quality food. (quality>quantity people!) In our past experiences, places with shorter menus take more time and care into the planning and preparation of each menu item. Not to mention they are usually somewhat seasonal and will have some different options every time you go! Everything on the menu sounded so delicious, it was hard to choose! In all honesty, we were there with a large group of people (9 to be exact), and we would have been happy with any of the items each of our family members ordered. The food is that good. 

Jordan ordered the Genovese Pizza:

Prosciutto, Genoa salami, marinated artichokes,
roast garlic, pickled onions, mozzarella, tomato sauce

Dad and Aunt Dianne ordered one of the specials, a pasta dish. All we can remember (other than it being delicious- we sampled, it was awesome) is that it had large chunks of lobster, asparagus, mushrooms, and cooked cherry tomatoes in some kind of white sauce. Di-vine!

Brendan had the meat special of the day, a chicken stuffed with goat cheese and spinach which came with vegetables and another side which we can’t remember. Whatever it was, Brendan gave it two thumbs up!

Geoff ordered the Steak Frites:

…Hand cut and specially aged Reserve
Angus New York striploin steak with fresh‐cut Yukon Gold
frites, pickled lemon aïoli, pink peppercorn and red wine
sauce “au poivre”

Aunt Dianne’s sister ordered the Ravioli:

Artisan butternut squash stuffed ravioli, pancetta
and baby spinach cream sauce, Marsala wine, sautéed sweet
bell pepper. – Butternut squash, people! You can’t go wrong!

Ourselves and our Mom all ordered the same thing, the Gravlax Salad!

Sweet shaved fennel, baby arugula, mustard and pink
peppercorn emulsion, oven dried tomato, fresh dill, orange and gin‐
cured Bay‐of‐Fundy salmon gravlax.

Oh.My.Word. This salad was to die for! For those of you who don’t know, gravlax is smoked salmon encrusted with herbs. We had never tried it before, but it is now one of our favourite foods! You know how we love our smoked salmon. Don’t ask us where the name “Gravlax” came from, we don’t know! Personally, we think it sounds like a combination of Gravol and Exlax – not at all appetizing and certainly not appropriate for eating, but trust us, it’s delicious!

A few desserts were ordered – apple crumble with cinnamon ice cream (for dad), and the goat cheese cheesecake. Can you say decadent? Five stars, folks, five stars!

But enough about cheesecake, back to the salad! (#saidnooneever)

Seriously though, this salad changed our lives! So much so, that we vowed to remake it. Unfortunately, gravlax is way out of our student budget, so we had to improvise a little.


Smoky herb-crusted salmon salad with sundried tomatoes, shaved fennel and fresh dill in a dijon cracked-pepper emulsion. We feel very hoity-toity writing that. Excuse us while we observe expensive art at the gallery while we wait for Froufrou to be finished her daily grooming at the pet salon…

Just kidding.


Can we just go ahead and pat ourselves on the back for this one? Because we nailed it – this salad brought back every delicious memory of Pepperwood Bistro with each bite!


So if you’re ever in Burlington, we highly recommend you go to Pepperwood Bistro. If you live no where near Burlington, we  highly recommend you make this salad. Bon appetite!

Herb-crusted Salmon Salad


Prep time: 10 min + marinating time
Cook time: 10-12 min
Serves: 2


For the Salmon:

2 frozen boneless, skinless salmon fillets, thawed
2 Tbsp liquid+enough water to submerge each filet
1 Tbsp Rosemary
1 Tbsp Thyme
1/4 tsp salt
black pepper

For the Salad:

2 c. spinach, packed
1 c. arugula
3/4 c. fresh dill, roughly chopped
1/2 c. shaved fennel
4 sundried tomatoes packed in oil, blotted dry and sliced
5 tsbp lemon dijon emulsion (recipe below)
optional: goat cheese


Mix liquid smoke with water in a container, submerge salmon in this mixture and allow it to soak for at least 30 minutes in the fridge.

Preheat the oven to 350F.

Mix rosemary, thyme, salt and pepper in a wide bowl.  Press salmon fillets into this mixture, making sure both sides are covered with herbs.

Heat a drop of oil on a pan over medium-high heat.  When the oil is hot, place salmon on the pan and cook just until the outsides are slightly blackened (about 2 minutes on each side) The goal here isn’t to cook the fish all the way through, just to blacken the outside.

Place the fillets on a tray and bake in the oven for 10-12 minutes, or until cooked through.

For the Salad:  Mix all ingredients except for the dressing in a large bowl.  Pour in the dressing and toss the salad until everything is evenly coated.  Divide amoung 2 plates and top with salmon and goat cheese (if using).

Lemon-Dijon Emulsion

1/4 c. lemon juice
1/2 tbsp dijon mustard
1/2 tbsp yellow mustard
1 clove garlic, minced
1/4 tsp black pepper
pinch of salt
1/3 c olive oil

Place all ingredients except olive oil in a blender, food processor or spice grinder and blend until smooth.  With the motor running, slowly pour in the olive oil and blend until fully combined.


Have you ever been to a restaurant and had a meal so good you just had to recreate it at home?  What restaurants have you been to that have knocked your socks off? (We’re always looking for new places to try! 😉 )

Fuel for the Season

Hi everybody!  Long-time no-see! 🙂

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 😉

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! 🙂


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… 🙂 )


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 🙂

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 🙂

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? 🙂


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 🙂

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?

Green with Spinach

This past Wednesday  we taunted you with three different kinds of hummus, and today, we bring you the first of those 3:


Spinach Hummus.

We got the idea when we were at Nates while cat-sitting (yes, you read that right!) for our coach a couple of weekends ago. This place is seriously amazing! For less than $10, you get a giant shishkabab of choice (we both chose chicken- was it ever good!), a pile of rice, and your choice of salad (there were so many delicious options!). And just when you think that’s everything, they bring you over to the other side of the bar where they have 5 different hummus! Regular, roasted red pepper, spicy, dill and spinach. As soon as we ate the spinach hummus, we knew we had to re-make it at home!


This hummus is smooth, creamy and packed with flavour, not to mention spinach! Just another way to sneak some greens into your day without really noticing them. 🙂


Please don’t be afraid of the green colour! We promise that (other than the colour) you won’t even notice the spinach there! It does not taste spinach-y in the slightest. 🙂

It just tastes delicious.

Spinach Hummus


Total time: 10min
Makes: ~2c.


2 c. chickpeas
1c. spinach, packed
1/4 c. olive oil
1/4 c. + 1tbsp lemon juice
1/4 c. tahini
1 clove garlic
salt and pepper, to taste

optional: water, up to a 1/4 c.


Combine all ingredients in a food processor or high-power blender and blend until smooth and creamy. The water is optional b/c sometimes adding water will keep the hummus creamier even after a day or two in the fridge.


What’s the most interesting hummus you’ve ever tried? 

WIAW: The Hummus Addition

Happy What I Ate Wednesday everybody!

A couple weeks ago we professed our love for hummus and gave you a recipe for artichoke and garlic hummus.  Well, ever since then we’ve been on a major hummus-kick!  We just can’t seem to get enough.

You know how there are those cravings you get where you just have to have a certain food, then you eat that food and your craving is satisfied?

Well, our craving for hummus is not like that.  It is never fully quenched.  We may eat it and be temporarily satisfied, but this state is short-lived.

Guaranteed at our next meal we will open up the fridge and see the container of hummus sitting there, and that craving will come right back.

So this week, we are declaring What I Ate Wednesday to be the hummus edition because we are bring you not one, not two, but three new hummus recipes!  And you know what?  We had two more flavours that we wanted to make, but we ran out of tahini!  Tragic, we know.

First up?  Spinach hummus!

This recipe was inspired by a trip to the Covent Garden Market here in London, where we tried this flavour from a restaurant there called Nate’s.  It was so delicious we knew instantly that we had to recreate it at home.

This stuff was gone in less than two days.

For round two, we went a slightly more traditional route and made roasted garlic hummus:

An entire bulb of roasted garlic went into this lovely golden hummus!  Not the kind of stuff you want to order on your first date, but delicious none-the-less!

And finally, a much more non-traditional flavour: Thai Peanut Ginger Lime Hummus!

This was our favourite out of all three!  We really can’t say enough about it, except that it was absolutely packed with flavour!  It’s Asian meets Middle Eastern meets Mediterranean fusion- all of the best rolled into one!

We will do our best to space these recipes out over the next several days, so you don’t feel too bombarded with hummus recipes, because we do have a few other tasty recipes to share with you! (Despite what it looks like, we actually have been eating more than just hummus for the past week!  Although a hummus-diet doesn’t sound so bad to us… ;))

For now, though, we suggest you do two things: First, head on over to visit Jenn at Peas and Crayons to see what all the other WIAW participants have been eating, and second- GO BUY A WHOLE LOT OF CHICKPEAS.

Happy What I Ate Wednesday, everyone! 🙂