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WIAW: Eating Out

Is it Wednesday all ready?!? Geeeeze the weeks are flying! The last few Wednesdays, in honour of What I Ate Wednesday, we’ve been showing all of the delicious eats we’ve been having off of our Pinterest Board. This week, though, we’ve been eating out quite a bit, so we thought we’d share that with you!

On friday, we had the CIS Banquet at The Great Hall here at the university. It was a lovely evening with yummy food! Penne with a meat-tomato sauce, buns, and four different types of salad – a broccoli salad, greek, Aubrey and pasta salad. There was also a chicken penne dish, baked in cheese and a white sauce. Unfortunately, we have no pictures (it was too dark in there for food photography!). They even had gluten free options available for those who required it. For dessert they served fruit and Magic Bars:

Click for source

Oh. my. word. They were definitely magical! So incredibly delicious! Between the two of us, we could have polished off the whole plate! Unfortunately we had to share. 😉

On Saturday after the race we had a mini reception for the runners, their families and Alumni in the Thames Valley Golf Course Clubhouse. Here, they served buns, cooked vegetables, chili, pulled pork, eggs and cheesecake. While neither of us had the eggs, the chili was really good and the pulled pork was fantastic! Our brothers gave the thumbs up to the cheesecake (chocolate and regular). Neither of us were really feeling like cheesecake at that particular moment. Unfortunately this food also went unpictured (we know, we know, poor blogger form!).

On Sunday morning, we made a version of these pancakes:

We didn’t have chickpea flour, so we just used regular, and they turned out great! And yes, we made them for ourselves AND our brothers, who had stayed to celebrate with us on Saturday. Aren’t we such kind and wonderful sisters? 😉

Sunday afternoon we went out to lunch with a couple of friends who had also come to London to celebrate with us the night before. We went to The Fox and the Fiddle, a restaurant that neither of us have ever been to before. We have to say, it wasn’t the most exciting, interesting restaurant that we’ve ever been to, but the food was pretty good and inexpensive, so we were happy enough. 🙂 Here, we both ordered the soup of the day, which was a tomato basil. It was probably both of our favourite part of the meal, it had a small amount of rice in it and some “croutons” (not crunchy because they were in the soup) on top, it was very flavourful! Along with it we ordered the Mediterranean Chicken wrap, which was also pretty tasty. One of our friends ordered the nachos, which I have to say looked pretty darn tasty!

They had some pretty interesting nacho combinations there, which we thought were pretty cool. Luckily, Trev didn’t want his salsa, so we each stole a little ramekin of it. Made the world of a difference on our wrap!

One of the girls on the team had the great idea of continuing to “celebrate our awesomeness” (her quote… but we like it! 🙂 ) by having another team dinner at The Works! Clearly, it’s our team’s favourite restaurant! This time, we both got a turkey burger as our base. Brit ordered the Five Fine Herb and added sauteed mushrooms to it. This burger was really tasty and complimented the turkey well, however we both agreed that without the mushrooms it would’ve been pretty boring. I ordered the Hunka Hunka Burnin’ Love. Sounds Crazy, right?

Right. Peanut butter, banana and bacon. Say whaa??? I ordered it sans-bacon (never really been a fan) and oh baby was it ever good! I know, weird, banana and peanut butter on a burger, but I am telling you this is one of those “don’t knock it till you try it” situations. It was crazy good, definitely my favourite out of the two. Brit said that she couldn’t decide, it would depend on what flavours she was feeling that day, but I just think the five fine herb was missing that wow-factor that this burger has. I’m telling you: Go to the Works and order this burger! You won’t be disappointed! This was also the first time I’ve ever had another type of patty other than the Elk there before. Neither of us were feeling red meat yesterday, so we had the turkey. It was really good, but the elk definitely has more flavour!

We did, this week, make one thing off of our pinterest board:


Pumpkin Coconut Curry by Michelle at Peachy Palate! She’s one of our favourite bloggers (remember when she did a guest post for us back in the summer?). It was so good! We both agreed that you could probably use squash or even sweet potato instead of the pumpkin and it would be just as good. Thanks Michelle! 🙂 (click on the pic for the recipe).

We have also done some cooking/baking of our own. Recipes to come!

Red velvet buckwheat bake

Lemon Poppy Seed Buckwheat Bake

Creamy Artichoke Hummus

Don’t Forget to head over to Jenn and check out the rest of the WIAW posts!



WIAW: Apples and Spice

Hello Everyone! 🙂

We apologize for being so MIA (missing in action) lately, we’ve been having a really busy week! With two midterms this week and a ton of group project meetings, not to mention National Championships for cross country this weekend, we’ve had a little less time for blogging. After all, school comes first, right? (?!?)

That doesn’t mean that we haven’t been eating awesome food, though! We’ve re-made a couple recipes from our own blog, as well as still working through our pinterest board.

We made these black bean pancakes:

With this chocolate sauce:

We made this soup:

and this smoothie:

Tastes almost exactly like a creamsicle!

We made these Pumpkin Amaze Ballz:

The name made our 13-year-old selves giggle hehe

and this parfait:

We also made a chocolate version of this:

And re-made this dip:

So as you can see, we do NOT sacrifice eating yummy food for, well, anything! 🙂

Because we’re so busy (and, in fact, have a mid term later this morning and would like to get studying for it) we give you a teaser:

Apple Spice Granola bars! 🙂

The recipe will be up on Friday, we have a special post for you tomorrow. 🙂

Happy WIAW!

And don’t forget to head on over to visit Jenn at Peas and Crayons to see what everyone else has been eating this week!

WIAW: Pumpkin Granola

First-off, we have an apology to make.

Last What I Ate Wednesday, we promised we were going to post our pumpkin granola recipe, and here we are one week later, half our granola is gone, but there has been no recipe for you all!  We’re very sorry.  But never fear, today we are finally coming through on our promise!

But first, it’s What I Ate Wednesday Time!

So we’re not trying to make excuses here, but the reason we’ve been so MIA lately, is because we have a large and rather scary midterm coming up at the end of the week, which is why we have not been posting quite so frequently, and also why we have failed to share with you our pumpkin pie granola!

So unfortunately, blogging has had to take a bit of a back-seat over the past week, which also means that we haven’t been doing a whole lot of photo-taking of our own recipes.  This is unfortunate, because we’ve also made some pretty tasty eats that we would love to share with you- so of course we plan on making them all again so we can do proper posts about them 🙂

Thankfully, other bloggers have come through for us and taken beautiful photos and written fantastic posts about their recipes, and so today we will be sharing with you some of the delicious eats we’ve been having, courtesy of those lovely individuals in our never-ending attempt to get through the recipes on our Pinterest board!

Wow.  This was one of the tastiest recipes we made all week.  A major shout-out to Gina for sharing this, if it’s possible we think after eating this we’re even more in love with squash than we were before!

Another fantastic Kelly creation!  This peanut butter microwave cake for one was the best bed-time snack!  Of course, we made ours for two 🙂

Another version of this pancake in a jar was had for breakfast, this time of the apple-cinnamon-raisin-walnut variety!  Think thick, doughy pancake batter swirled with apple butter, over top of cinnamon-y steamed apples… this was our best pancake-in-a-jar yet!  Topped with a walnut butter version of this:

Angela, you’re a genius.

And in between all of that, we’ve been plowing our way through two giant jars of pumpkin pie granola!

Like we said last wednesday, as soon as our Love Crunch was gone we knew we had to make more granola asap! We thought about making carrot cake, but then decided that ’tis the season for pumpkin so why not make pumpkin pie granola?

Let us tell you, guys, this stuff is good. It’s crunch, not too sweet with a little bit of spice. We used a variety of different flakes (kamut, oat and spelt), but if you don’t have all of those and can’t wait don’t have time to go to your nearest bulk store to get some, using all oats would work well too.

There really isn’t much else we can say about this granola, except that if you like granola and you like pumpkin pie, you will love this granola and you should probably go make this.

Don’t forget to head over to Jenn’s blog and check out the rest of the WIAW posts!

Also, don’t forget to enter our coconut oil giveaway!! 🙂

Happy WIAW!

Pumpkin Pie Granola

Prep time: 10min
Bake time: 20-30min
Makes: 2 large jars


2 c. rolled oats
1 c. kamut flakes
1 c. spelt flakes
1/2 c. popped amaranth
1 c. walnut pieces
2 tbsp ground flax
2 tbsp whole flax
1 tbsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/8 tsp salt

1/2 c. maple syrup
1 tbsp coconut oil
4 tbsp pumpkin
1/2 tbsp vanilla


Preheat oven 375 F.
Combine dry ingredients and wet ingredients separately, then mix together well. Spread out on a baking sheet and bake for 20-30min, stirring occasionally, until lightly browned and crispy. Allow to cool and store in jars or plastic containers.


We will be recapping our Provincial Championships soon, and will be showing you what our team dressed up as for halloween, what will you (or your kids) be wearing this year?

WIAW: More Pumpkin!

We are so happy it’s What I Ate Wednesday today, because we have been having some good eats lately! We have been making a lot of items off of our pinterest board (though our pinning rate is still faster than our making one!).

We made this stuffed Squash:

We made these Mocha-Latte Protein Pancakes:

We made this Pumpkin Popcorn:

These Pumpkin Wedges:

One of the BEST curries we’ve ever had:

This soup:

This baked Oatmeal (we made a pumpkin version, too!):

This smoothie:

and this faux-DQ Blizzard:

So as you can see, we’ve been eating some pretty awesome food, all thanks to YOU lovely bloggers out there! 🙂 Our sincerest appreciation! As you can probably tell from all the pumpkin recipes we’ve made from other blogs, we are still steady on the pumpkin train! We have two new pumpkin recipes that we were working on this week:

Vegan Pumpkin Pie Cheesecakes!

Creamy, sweet and spicy (in a cinnamon-y kind of way) and with no added sugar, these adorable little cheesecakes are indulgent in a non-indulgent sort of way. Need we say more? The recipe will be up Friday!

Pumpkin Spice Granola!

Since we burned through our Love Crunch granola in one week, we knew we had to make something to fill the void! We’ve been meaning to make pumpkin granola the entire fall season thus far, and now we finally got around to making it. This recipe will be up on the weekend!

Don’t forget to head on over to Jen and check all the other WIAW posts!

Happy What I Ate Wednesday! 🙂


Have you been making a lot of pumpkin-themed recipes? (We’re always looking for more! 😉 )

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?

A La Mode

And we’re back for our 2nd-ever What I Ate Wednesday!

And there is absolutely no fruit that epitomizes August in Niagara more than peaches!  Seriously, we don’t think we’ve ever had a peach out-of-season.  Every time we see them in the grocery store in the middle of winter, we get the temptation to pick up a pack, but then we come to our senses.  We just couldn’t do the peach such an injustice.  Truly, peaches are the Kings of summer.

And you know what else is not a summer staple, but a year-round must-have?  Pancakes!

Summer staple + year-round staple = peach pancakes.

But not just any peach pancakes. No, we decided to throw another summer staple into the mix- ice cream!

Yes, these pancakes were served A La Mode.

Ok, ok, we know that most health professionals will tell you to avoid anything smothered in ice cream, particularly at breakfast.  But we heartily disagree.  Mostly because topped with our peach-banana ice cream, these pancakes are actually super-healthy!

Seriously people, these pancakes were  decadently delicious!  In fact, we’d say these rival our blueberry banana pancakes– and that’s saying something!

They were fluffy and tender, and simply bursting with peach flavour!  And nothing beats a hot stack of pancakes topped with cool, creamy ice cream, melting all over the place and soaking into each layer, infusing your stack with even more peach flavour.

Pancakes demolished.

And in the spirit of What I Ate Wednesday,  here’s a little look into all the other peach-themed eats we’ve had in the past couple days…

Peach-Banana Ice Cream 

Peach Blondie Breakfast Parfait (recipe to come soon!)

And then of course there’s our baked oatmeal from a while back:

And of course peaches have found there way into several salads, sandwiches, and a host of other savoury and sweet dishes that remained un-photographed.

Anyways we won’t torture you any longer, so without further ado, peach pancakes a la mode!

Peach Pancakes A La Mode

Total Time: 15 min

Serves: 2-3


1/2 c. chickpea flower

3/4 c. multigrain flour

2 tsp baking powder

1 peach, peeled and cut into chunks

1/2 c. milk

1 egg

1/2 tsp vanilla extract

1 batch of peach-banana ice cream


Heat large pan or pancake grill.

In a large bowl, combine all dry ingredients.

Place peach chunks into food processor and process until crushed and fairly smooth.  Add all other ingredients to the food processor and blend until fully combined.

Add wet ingredients to dry ingredients and stir until just combined. Drop large spoonfuls of batter at a time onto the griddle and cook until bubbles begin to form, then flip and cook for a few more minute on the other side.

Stack your pancakes and layer with sliced peaches.  Top with ice cream and devour.

* separating your egg and whipping the white into stiff peaks will make your pancakes even thicker and fluffier.  We were going to do that but our yolk broke. Oops!


ps- congratulations to Adam van Koeverden for his silver in kayaking, Mark Oldershaw for his bronze in canoeing, Ryan Cochrane for his silver in the 1500m freestyle swim, and Dereck Drouin for his bronze medal in high jump! Go Canada!

Do you like peaches? What is your favourite summer fruit?