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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!


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?

Empty Pantry, Open Mind

When we’re away at school, we get very used to the ingredients that we always have on hand, plus we have the ability to pick up something new or interesting on a whim while grocery shopping. When we go home for a weekend, it’s always a slightly awkward adjustment, because at home our family doesn’t keep nearly the variety of ingredients we do in their fridge and cupboard. Combine that with the inconvenient long-weekend grocery store hours of last weekend, and you’ve got yourself severely under-stocked pantries. Thankfully, our Dad is a forward-thinker and does his best to pick up some of the veggies and other items that he knows we like to have, however we never quite know what there will be until we get home, and we usually don’t know exactly what we’re going to make, so we can’t always give him the heads up!

This calls for some serious creativity!


When we arrived on Easter weekend, we found chicken, carrots, sweet potatoes, onions, garlic and orange juice. Naturally, we decided to put them all together!


In case you didn’t know, sweet-potato and orange is a fantastic combination! This sweet potato-carrot mash is quite reminiscent of one of our favourite sides  by one of our favourite bloggers, just with a citrus and sweet potato twist! Just as delicious, we assure you!


It was a beautiful weekend, perfect weather to fire up the grill, so to go along with the citrus theme of the sweet potato-carrot mash, we made a honey-orange glaze and gave it to our Dad to spread on the chicken while barbeque-ing. It turned out fantastic, with that great off-the-grill taste mixed with the fresh sweetness of oranges.

Dinner-time perfection! 🙂

Orange-Glazed Chicken with Sweet Potato and Carrot Mash


Prep time: 15min
Cook time: 45 min
Serves: 5


For the Chicken:

5 medium sized boneless skinless chicken breasts
1 c. 100% orange juice
1 tbsp honey
1 tsp dried rosemary
1/4 tsp garlic salt
ground black pepper

For the Mash:

2 large sweet potatoes
5 medium sized carrots
4 cloves garlic
1 tbsp olive oil
1/4 tsp salt
1/2 white onion
1.5 tbsp olive oil
2 tbsp plain yogurt
1 tbsp milk of choice
1 tbsp orange juice


For the chicken:

In a small frying pan, combine the orange juice and honey. Bring to a boil, then lower the heat to medium-low and simmer until it reduces by half, about 10min. Stir in the rosemary, garlic salt and pepper.
Pre-heat the grill to medium-low, brush both sides of the chicken with the glaze and grill for approximately 30min, flipping every 10min, until cooked through.

For the mash: 

Pre-heat the oven to 375 F.
Chop the sweet potatoes and carrots into 1-inch peices. Toss the sweet potato, carrots and garlic cloves with 1 tbsp of olive oil and 1/4 tsp of salt. Spread onto a baking sheet and roast in the oven for 35-45 min or until soft and mash-able.

Meanwhile, heat 1.5 tbsp olive oil over medium heat. Slice onion into thin strips and place in the pan. Cook for 20min, stirring frequently, until caramelized.
Once the vegetables are finished in the oven and the onions are caramelized, transfer to a large bowl. Mash with a potato masher until there are only a few large pieces left. Add the yogurt, milk and orange juice and whip with electric beaters until somewhat smooth with a few chunks.

Serve along side your favourite vegetables and enjoy.


What do you do when your pantry or fridge is running low?


Meatless Monday A-Z: Jalepenos

Hello 2SS readers!

So you’re probably wondering where the heck we’ve been since we last posted on Thursday, and we’re sure many of you can guess: Cross Country! We traveled to Michigan this weekend, and we will be re-capping very soon! But for now- Meatless Monday!

It is no secret that both of us love spicy food! We love that hot-mouth, runny-nose, starting to sweat a little type spice. We always order hot peppers on our food when there’s the option,we load foods up (like our favourite hummus) with red pepper flakes, and Siracha is frequently the final topping on most  all of our meals! We’ve played shot-for-shot using raw jalapeno peppers before, and won. So of course we were all over this week’s Meatless Monday letter, J for Jalapenos!

This time around we decided to go with a classic approach, and of course that means Mexican!  And what is one of the best Mexican dishes out there?  Why, quesadillas, of course!

But not just any quesadillas, these ones are sweet potato black bean quesadillas!  Does anyone else think that sweet potatoes and black beans are the perfect combination?

The creamy sweet potato and cool avocado are the perfect contrast to the spiciness of the jalepenos, and the slightly mashed black beans give them a robust and hearty texture to make it a meal.

And of course, ours were rounded out with a sprinkling of cheddar cheese!

You may adjust the amount of jalepenos according to your desired level of spiciness, but if you’re like us, you won’t hold back 🙂

So happy Meatless Monday everybody, and as always, don’t forget to head over and visit Heather at Better With Veggies to check out all the other participants’ fabulous creations!

Spicy Sweet Potato Black Bean Quesadillas

Prep time: 10 min
Cook Time: 5 min
Serves: 2


1 c. cooked black beans
1/2 large sweet potato, cooked and mashed
1 c. prepared salsa
1-2 jalepeno peppers, seeded and diced
1c. spinach, loosely packed
2 tbps finely chopped cilantro
1 green onion, chopped
1 tbsp lime juice (optional)
2 drops liquid smoke (optional)
2 10-inch whole wheat tortillas
1/2 an avocado
1/3 c. grated cheddar cheese (or cheese substitute)


In a medium-sized bowl, roughly mash the black beans, leaving some whole beans to retain the texture.  Add the next eight ingredients and mix until fully combined.

Spray a large frying pan with cooking spray and heat over medium-high heat.  Place one tortilla on the frying pan and spread half of the black bean mixture onto half of the tortilla.  Top with avocado slices and sprinkle with cheese.  Fold the other half of the tortilla over, and repeat with the second tortilla.  Cook for 1-2 minutes, or until lightly browned, then flip and cook on the other side for another 1-2 minutes.

Serve with more salsa and a dollop of plain yogurt if desired.


Do you like spicy food?  What is your favourite spicy food?

Fall Cravings

During the summer and spring months, generally our cravings lean more towards the lighter and brighter side of things, for things like salads, burgers, and anything grilled. When September hits and the fall weather starts kicking in, however, we start moving towards warm soups, oatmeal, everything pumpkin and of course all of those lovely fall vegetables!

Butternut squash, sweet potatoes, carrots, parsnips, asparagus and pears!

Ok so pears aren’t a vegetable, but they’re a fall fruit, and who’s counting anyways? We currently have a tonne of pears in our house right now, because not only are they way cheaper than apples (the poor apple crop!) but also, our Dad’s house in Grimsby used to be a fruit farm a long time ago, so we’ve still got a bunch of pear trees kicking around.  They’re actually amazing, we literally do nothing to them, and they grow beautiful, yummy tasting pears every year!

Anyways, all the time the other night we were craving roasted fall veggies, so we chopped all this stuff up and ended up with something that looked this:

Soooooo delicious! It was exactly what we were hoping it would be. And the best part is, is it was super easy! Literally you chop, toss, roast, eat. What’s better than that?

Throw in some onion and toss it all in a little olive oil, salt, pepper and rosemary, and you are golden my friends! It’s the perfect fall dish. It takes about 45min to roast, but it’s well worth the wait, and during that time you can prepare the rest of your meal, do homework, do a mini at-home workout, clean your room…. the possibilities are endless!

Would’ya look at that steam! 🙂

We ate this as a main dish with some feta cheese crumbled on top and corn bread+almond butter on the side, but we both agreed that this would be fantastic as a side dish at your Thanksgiving turkey dinner, or just a regular meal at home!

Long story short: If you love fall, roasted vegetables, and happiness, you will love this dish!                                                                              🙂

Roasted Fall Veggie Salad

Prep time: 10min
Cook tmie: 45min
Serves: 2-4


1-2 carrots
2-3 parsnips
1/4 of  a large butternut squash
1/2 a large sweet potato
1/2 a bunch of asparagus
1/4 large white onion
1 pear
1-2 tbsp olive oil
1/2 tsp dried rosemary
salt and pepper, to taste


Pre-heat oven to 425 degrees.

Chop all vegetables into bite-sized pieces.  Drizzle with olive oil and sprinkle on the rosemary, salt and pepper. Toss until evenly coated.

Bake in the oven for 40-45min, or until a fork can be easy inserted (the carrots will remain firmer than the rest of the vegetables). Sprinkle with feta or other cheese, if desired, and enjoy!


What dish do you crave the most when the fall weather comes around?

We’re Turning 20!

So this is it, people.  Today is the day.

The day we leave our teenage years behind.

That’s right, today is our twentieth birthday!

Somehow we have gone from this…

Our 3rd birthday

To this…

In our Birthday Finest!

So it’s time for us to take charge, get responsible… to start moving up in the world! Or… maybe not.

But you know what it is time for?


Healthy cupcakes, of course!

When we were trying to come up with a yummy recipe to celebrate our birthday with, we knew we wanted cupcakes.  Be casue really, who doesn’t love an individual-sized cake? Crazy People, that’s who.

Anyways, we created a list of some of our favourite foods that we knew we wanted to include in these cupcakes. It looked a little something like this:

sweet potatoes, avocados, chocolate, bananas, cottage cheese, berries (any kind will do!), coconut, coffee, nut butter, maple syrup.

*NOTE: this list BY FAR does not include all of our favourite foods, but it’s really difficult to incorporate salmon and salsa into cupcakes!

And yes, we did manage to include all of those ingredients in these cupcakes!  We made 2 separate kinds, each with their own secret ingredients ;).

There is a chocolate sweet potato cupcake with pink cream cheese frosting…

…and a pink (beet!) cupcake with chocolate frosting!

And what you can’t see, is the inside of these cupcakes.  For extra decadence (it is our birthday after all!) we filled each cupcake with a creamy, luscious filling!

Pink filling for the chocolate cupcake and chocolate filling for the pink cupcake, of course!

These cupcakes are so healthy, you could eat them for breakfast!  But you’d never know it.  We did a few trial runs to make sure they were just right, and you can be sure our family thoroughly enjoyed being our taste-testers 🙂  We don’t think we’ve ever seen our brothers so happy once they found out that they could eat these cupcakes free of conscience!

Ok, so we know what you’re thinking- it’s your birthday!  Why don’t you indulge a little and have something unhealthy?

Don’t worry, we’ve got that covered- more to come later 😉

So how does it feel being 20?

The exact same as yesterday, when we were nineteen 🙂

But after eating one a few of these cupcakes, 20 is starting to feel pretty good!

Chocolate Sweet Potato Cupcakes with Pink Cream Cheese Frosting

Prep Time: 15 min

Bake Time: 20-25 min

Makes: 6 cupcakes


For the cake:

1/2 c. whole wheat flour

1/3 c. white flour

1/2 tsp each baking powder and baking soda

1/4 tsp salt

2 tbsp cocoa powder

1/4 c. white sugar

1/2 c. cooked mashed sweet potato

1/4 c. maple syrup

1 egg, separated

1/2 banana, mashed

1/2 tsp vanilla

For the Filling:

2 tbsp pressed cottage cheese

1 tbsp strawberry jam

1 tbsp “coconut cream” (minus the added extracts)

1/4 banana

1/4 tsp pureed beet

For the Icing:

1/2 250 package pressed cottage cheese

1 tbsp raspberry jam

2 tbsp strawberry jam

1/8th c. vanilla protein powder

1/2 tbsp diced beet


For the Cupcakes:

Preheat the oven to 350C

In a large bowl, combine all dry ingredients

Separate the egg yolk from the white, and whip the white until it forms stiff peaks.

Combine all other wet ingredients (except egg white) in a separate large bowl.

Combine wet ingredients with dry ingredients and stir until just combined.  Gently fold in egg white.  Spoon batter into prepare muffin tins and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

For the Filling:

Combine all ingredients in a food processor and blend until combined.  Place in an airtight container and refrigerate until ready to use.

Once cupcakes are cool, using a sharp knife cut cone-shaped wedges out of the top of the cupcake like this. Fill with filling and replace the “lid”.

For the Icing:

Combine all ingredients in a food processor until blended well.  Store in an airtight container and refrigerate until ready to ice the cupcakes.

Beet Cupcakes with Chocolate Frosting

Prep: 15 min

Bake time: 25-30 min

Makes: 6 cupcakes


For the cake:

1/2 c. whole wheat flour

1/4 c. white flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cream of tartar

1/4 c. white sugar

1/2 a medium-sized beat, roasted and cooled

1 egg, separated

1/4 c. maple syrup

1 tbsp raspberry jam

1/2 banana, mashed

1 tsp vanilla

For the Filling:

1/2 broiled banana

1/4 c. pressed cottage cheese

1 tsp chocolate hazelnut butter

2 tbsp plain greek yogurt

2 tbsp maple syrup

1/4 tsp vanilla

2.5 tbsp cocoa powder

1/4 tsp coffee grounds

1/2 tsp cinnamon

For the Icing:

1/4 c. cocoa

1/8 c. vanilla protein powder

1 tsp coffee grounds

2 tbsp arrowroot flour


For the cupcakes:

Follow instructions for chocolate cupcakes, except combine wet ingredients in the food processor (except for egg white) and blend until smooth).

For the Filling and Icing:

Follow same directions as for the chocolate cupcakes.


ps- congratulations to Adam van Koeverden for his silver medal in the 1000m kayak, Mark deJonge for his bronze in the 200m kayak, Mark Oldershaw for his bronze in the 1000m canoe, and to our men’s marathon runners Reid Coolsaet, Eric Gillis, and Dylan Wykes for three amazing runs in the men’s marathon today!

What’s your favourite birthday treat?

Layers of Love

Ogres Are Like Onions.

They have layers.

You know what else has layers?


Sweet Potato Layer Dip!

This was one of those recipes that started out not from any kind of plan, but from a craving for sweet potatoes that were oh-so conveniently already-cooked and waiting in the refrigerator.

Layers of  buttery sweet potato, spicy salsa, creamy guacamole, and smooth greek yogurt, this the perfect summer lunch!

Perfect for veggies, perfect for chips, perfect for crackers.  Whatever you want to dip, go right on ahead!  It would probably be delicious.  Top with feta cheese and you really can’t go wrong.  Ok, so maybe cheddar might’ve made a little more sense, but for us, when you have feta cheese in the fridge, there’s no contest.  Feta wins every time!

Seriously, go make this.  It’s way too easy and ridiculously delicious.  We think even a big green Ogre could love it 😉

Sweet Potato Layer Dip

Time: 10 min

Serves: 2


1/2 large sweet potato, cooked and mashed

1 c. prepared salsa

1/2 avocado

1 tbsp lime juice

pinch of sea salt

dash of pepper

1 c. plain greek yogurt

Feta Cheese (optional)

Siracha (optional)


In a small bowl, mash avocado with lime juice, salt and pepper and mix until creamy.

Lightly press 1/2 of the sweet potato into the bottom of 2 clear glasses.  Top with half of the salsa, half of the guacamole, and half of the yogurt. Repeat with the remaining ingredients.

Top with feta cheese and siracha, if desired.  Dip veggies, chips, or crackers.


Have you ever started out making something on a whim and have it turn out fantastically?

Do you like Sweet Potatoes?

PS- congratulation Brent Hayden for winning bronze in the 100m freestyle, and our women’s 8 rowing for their silver medal!

Blogger Inspiration

Long before we started blogging, we began following Michelle at her blog Peachy Palate.  She posts usually twice a day, and she’s constantly pumping out delicious recipes!  We have tried many of her recipes, particularly her breakfast creations.  Baked oats, parfaits and pancakes, all with the most ingenious flavour combinations!

Although we tend to gravitate toward her breakfast recipes, she also has tons of delicious-looking lunch/dinner ideas (we think we share a love for tofu!).  Every one of her meals is choc-full of bright colours from all of the veggies she packs into them.

One of our favourite recipes of hers that we’ve made is her Vegan Asparagus Bean Tart .

Wow these are good!  Our picture does not even do them justice, so you should definitely head over to her blog to get a better view!  We made them for a girls dinner with our mom, and loved them so much that we thought we’d try them on our meat-loving brothers.  And you know what? They loved them!

We found with a side salad, however, that these were too big, and were only able to eat half of a tart in one sitting.  So we ate the other half for a bed-time snack, of course 😉

For this reason, though, the second time we made them we decreased the size of the recipe and baked them in large muffin tins instead. Equally as delicious, just a little more manageable.

Anyways, as soon as we had these for the first time, our heads were swimming with ideas for tasty variations of this recipe.  The first one that came to our minds, of course, was using a different bean.  And then we thought why not black beans? And what goes better with black beans than sweet potatoes?

Topped with feta cheese (though goat would’ve been our cheese of choice, sometimes you just have to work with what you’ve got!).

These were so creamy and flavourful, even our carnivorous brothers gave them the thumbs up!  Hot or cold, these individual tarts hit the spot.

We pretty much followed Michelle’s recipe for the crust exactly as she has it written, except we used plain ol’ whole wheat flour, since that’s what we had on hand, and we used chia seeds in place of the ground flax, since we were out of the latter.

These tarts are high in protein and fibre, so they’ll fill you up and keep you going for a long time.  They’re also high in beta-carotene, from the sweet potato, along with a whole host of other vitamins and minerals.  You can click on the links to read more about the healthy benefits of  sweet potatoes and black beans, because both these foods really pack a healthy punch!

Although it may look a little daunting, this recipe is really easy to make and is extremely delicious.  We encourage you to not only give this one a try, but make sure you give Michelle’s version a go, too!

Sweet Potato and Black Bean Tarts

Prep Time: 25 min

Cook Time: 25 min

Serves: 5

For the Crust:

We used Michelle’s Spelt pastry crust x3

For the Filling:

1 large cooked sweet potato

1 cup of cooked black beans

1 tbsp olive oil

1 roasted red pepper

1 tbsp tomato paste

2 cloves of garlic

1/2 tsp salt

black pepper, to taste


For the crust, put all ingredients into the food processor and pulse for a few minutes.  Cover with plastic wrap and let rest in the fridge while you make the filling.

Scoop the flesh of the sweet potatoes out of the skins and mash it up in a medium-sized bowl.  Leave out the skins but don’t throw them away!

Combine all filling ingredients (except for the sweet potato) in a food processor and blend until smooth.  Stir the black bean mixture with the sweet potato.

Preheat the oven to 325C

Remove the crust from the fridge and divide into 5 equal-sized portions.  Roll each one until it’s about a 1/2 cm thick.  Place pastry in a lightly greased 9 cm muffin tin and press down into the bottom of the tin and up the sides.  Place uncooked beans into the bottom of each pastry (to prevent the crust from bubbling up) and bake in the preheated oven for 10 minutes.

When the pastry is done, remove the beans and  add equal portions of the black bean sweet potato mixture into each shell.  Top with feta cheese and extra black beans, if desired, and bake for another 10 minutes.

Allow to cool for a few minutes, then carefully remove from the tins and enjoy!


Do you find inspiration from other bloggers?  How about from friends and family?

Sweet Potato Gnocchi

The first time either of us ever had gnocchi was at a Christmas potluck dinner several years ago.  Our friend brought it and before the meal started she raved about how good gnocchi was, and went on about how appalled she was that we hadn’t ever tried it.

Well after having some, we, too, were appalled at ourselves for waiting all that time to try the classic Italian dish!  The soft little pillows of potato practically melted in your mouth!  We’re pretty sure we both went back for seconds that night 🙂

Despite our delicious first experience with gnocchi, however, we’ve only had it maybe once since that dinner.  Why?  Well, at the time we were still very new to the kitchen, and so stuck to a very limited repertoire of dishes.  For some reason going out on a limb and buying a bag of pre-made gnocchi and dousing it in pasta sauce seemed too adventurous.  Boy, have the times changed!

We’re actually kind of glad, though, that we didn’t  end up trying to re-create the dish at home with the store-bought stuff.  In our opinions, that would be doing it a disservice.  Sure, pre-made gnocchi would be good, but fresh and homemade is always better, wouldn’t you agree?

However, considering our very non-Italian heritage, we thought it would be better if we steered clear of the classic just-like-nonna-makes gnocchi.  We’ll leave the authentic stuff up to her 😉

We asked ourselves, what’s even better than gnocchi?  Which lead us to the underlying question, what’s better than potatoes?  We think the answer is obvious.  Why, sweet potatoes of course!  And that is how this came to be:

Sweet potato gnocchi.

And not just any sweet potato gnocchi, but maple-sauteed ham and veggie sweet potato gnocchi!  Seriously, people, this was goood!  Our brother said it was very easily one of his favourite dishes we have ever made!  Pretty high praise, if we do say so ourselves!  And you know what’s fantastic about it?  The gnocchi itself is quite easy to make (despite what other people on the internet say to try and scare you) and it only takes three ingredients! (or four, depending on whether or not you use multiple types of flour)

Sorry about the blurriness- we were in a rush to take pictures so we could eat!

Classic gnocchi uses just potato, salt, and flour, but when doing our research we found that many people add an egg or two to the dough to help it hold together better in the boiling water.  Despite all of the warnings, we decided to forgo the egg addition and it worked out splendidly!  Ours stayed together just fine 🙂

We also used a combination of white and whole wheat flour to improve the nutrition status of our meal.  We didn’t try any gluten-free flours, but if you do, let us know how it goes!

So if you’ve never made gnocchi before, don’t be afraid!  Despite what people may tell you, its actually quite easy, and so. Freakin’. Delicious.

Sweet Potato Gnocchi with Maple-Sauteed Ham and Veggies

Prep time: 20 min

Cook time: 10 min

Serves: 4-6


For the Gnocchi:

very large cooked sweet potatoes, skins removed

1.5- 2 c. flour

1/2 tsp salt

For the ham:

12 very thin slices of deli ham

3 tbsp maple syrup

Veggie Sautee:

2 cloves of garlic

1 red bell pepper, very thinly sliced

2 c. chopped Bok Choi

1/2 sweet onion, thinly sliced

1 c. sliced mushrooms

1 cup frozen green beans

1.5 tbsp soy sauce

3 tbsp maple syrup

1/2 tsp ground sage

pepper, to taste


Mash up sweet potato and add salt.  Add flour gradually until you have a dough that holds together but is still quite sticky.  With wet hands, grab finger-fulls of the dough (about 1 tbsp of dough) and roll into a little log, about 1 inch long.  Place on a floured sheet and continue until you have used all the dough.

Place the ham slices on a frying pan and turn to medium-high.  Once you hear it sizzling a little, add the maple syrup and turn the ham to coat the slices in the syrup.  Continue to cook and flip until the ham is browned and there is some caramelized syrup on the slices.  remove from the pan and set aside.

To the same pan, add a tbsp of olive oil.  Add all veggies except bok choi, and cook over medium-high heat.

Meanwhile, bring a large pot of water to a boil.  When the water is boiling, drop the pieces of dough into the water, giving them a gentle stir to prevent sticking.  allow to boil for a few minutes, until they float to the top. Remove them from the water with a slotted spoon and add them to the pan with the veggies.

Add the bok choi, maple syrup, ground sage, soy sauce, and pepper to the pan and gently stir, being careful not to squish the gnocchi! Slice the ham into thin strips and add to the pan.

Separate onto plates and top with an additional drizzle of maple syrup, if desired.


Have you ever tried gnocchi?