Archive for June, 2011

Inspired by Robin’s pancake binge this morning I wanted to share the breakfast my boyfriend Nolan and I made last week! You’ll soon learn that breakfast foods are a big deal in our home, and we indulge frequently. This is a Vegan Yum Yum recipe, and after altering it a little bit, we had delicious itty bitty blueberry pancakes that we topped with carob chips and walnuts!

1 1/2 cup fortified vanilla almond milk
1 tbsp agave nectar (the recipe calls for sugar, but Robin and I hardly ever have any in the home)
2 tbs oil
1 1/3 cup brown rice flour
1 tsp baking Powder
1/4 tsp salt
1 tsp vanilla extract
1 cup frozen blueberries

Because I used agave nectar instead of sugar, I found I didn’t need water to thin the batter like suggested in the original recipe.

Combine all the ingredients and preheat oven to 200f, and put a baking sheet on the middle rack. Heat a non-stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the ungreased heated pan into small disks (trust me, small pancakes just taste better). As you cook the pancakes, put the ones that are done into the oven to keep them warm while you finish up the batter. This is something my dad always did on our big breakfast mornings. It’s so great because you can have a hot breakfast with your loved ones. I find it gives the edges a nice little bump up in the crispiness too. Yum!


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I was introduced to the superfood quinoa about a year ago, but since then hadn’t found a dish that I thought was to die for – until now. Robin and I are currently eating the leftovers! It came from an unlikely source which made its success even more sweet – Glow magazine (a magazine my mum gets for free once a month). I made a few alterations, the first of which is the kind of quinoa used. Inca Red Quinoa – I bought it out of curiosity, and was so pleasantly surprised. 


1 cup quinoa, rinsed (the red that i got was pre-rinsed)

2 cups water

1 tbsp of minced garlic

2 tbsp honey

1/2  cup coarsely chopped almonds (i use closer to a full cup)

1 bunch asparagus

1 cup of black beans (I did this the first time I made it, but this time I used a cup of corn, just because I was out of beans – JUST AS GOOD! :))

Around 1 tbsp of lemon juice, but use what suits your taste

2 tbsp olive oil

1/2 tsp. salt


Add quinoa, water, garlic & honey to a medium sized pot. Bring to a boil and then reduce heat to let simmer for 15 – 20 minutes, or until all of the water is absorbed (if you’ve made quinoa you’re familiar with the process). Remove from heat and leave covered for around 10 minutes. While the quinoa is cooking, lightly toast the chopped almonds in a dry pan on low heat. I had never toasted nuts myself before and was a bit skeptical about the process, but now it’s all I want to. It creates the most heavenly aroma. Ever. Set them aside to cool off. Steam the asparagus lightly, you still want a little bit of crunch. Add the asparagus, almonds and beans (or corn! or both!) to the quinoa. Mix in the lemon juice and oil. This dish is lovely hot or cold, I usually can’t wait for it to cool off…

Eat up!

Love always

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When I was little, breakfast was my favorite meal. I can remember countless times where the smell of waffles, crepes, pancakes, french toast or fried eggs would waft up into my bedroom. This would then be followed by my hasty footsteps down the stairs to tame my rumbling beast of a belly.

However then teenager years struck and I slipped into sloth mode; where breakfast was no longer even an option. Katie will testify that there was no point in even trying to get ahold of me before 12. Lately however, my body seems to have gone into energy overdrive, and I’ll be lucky if I can sleep past 5AM. This morning was one of those days where I woke up at 5AM on the dot with the most massive craving for pancakes.

SO I made Strawberry Vanilla Bean Pancakes (gf and vegan)

Adapted from Ohsheglows. I just love her site, so many delectable dishes.

MMMMm 5 am never tasted so good.

1/3 cup Gluten free flour, such as brown rice flour, Bob’s all purpose

1/4 cup almond meal

1/4 shredded, unsweetened coconut flakes

1/8 tsp baking soda

1/2 tsp cinnamon

1/2 tsp baking powder

1 pinch salt

1/3 cup unsweetened almond milk

1/3 cup warm water

1/2 vanilla bean, scraped

1 tsp vanilla extract

1 T agave

1/2 cup strawberries

1 T coconut oil for pan

Toppings: Strawberries, pecans or almonds, coconut flakes, maple syrup or agave


Mix'er up

Mix all dry ingredients in a medium bowl. Measure out all wet ingredients. In the mean time heat coconut oil in a pan on medium heat. Combine wet and dry ingredients. Mix until well combined. Use a 1/4 cup to spoon each pancake onto pan. Let cook until the pancake becomes well spotted with bubbles. Flip and cook until desired brown. Serve and decorate! 🙂

Pancakes make 5Am seem so much less revolting don’t you think? Although just between you and I, I would still rather be snug like a bug in my bed still, like Katie 😉

Do you have trouble sleeping in?

Love Robin, and Slumber Katie.

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A staple of our childhood play dates was, not surprisingly, pizza. In the past year we’ve made a few vegan attempts, and in celebration of our first big meal after moving in together, we decided to try a new recipe.

We used Clean Green Simple’s recipe, both excited by the always interesting challenge of making a vegan “cheese”. Her version is gluten free, but as Robin and I are only gluten-sensitive (not celiac), we decided to just use spelt flour. We made a few other alterations, as you’ll see!

The toppings we used: 

1 bell pepper, chopped into strips

1/3 cup canned corn

About 3/4 can of black beans, rinsed

For the Dough:

1 package (.25 oz.) active dry yeast

1 cup warm water (but not hot)

1 cup light spelt flour

1 1/4 cups brown rice flour

2 tbsp ground flaxseed

1 tsp. salt

1 tsp. dried italian herb mix

1/4 tsp. red pepper flakes

1 tbsp. agave nectar

1 tsp. apple cider vinegar

Directions: In a small bowl, dissolve yeast in warm water. It should turn white and kind of “foamy”. In a seperate, larger bowl, combine the spelt and brown rice flour, flax, herbs & spices. Make a well in the center and pour in the yeast mixture, along with the rest of the liquid ingredients. Stir well until the dough is formed, make sure to scrape down the sides. Cover with a moist towel. While this rises, you can prepare the sauce and the “cheese”.

For the Sauce:

1 (8 0z.) can of crushed tomatoes

1 tsp. dried italian herb mix

1/4 tsp. red pepper flakes

1/2 tsp. salt

Around 1 1/2 tsp. of minced garlic

Directions: Combine in a small bowl.

1 1/2 cup of fortified almond milk (nondairy milk, or water)

1/4 cup nutritional yeast flakes

1/4 cup brown rice flour

2 tbsp. sesame tahini

2 tbsp. cornstarch

2 tsp. lemon juice

2 tbsp. of finely chopped onions

1/2 tsp. minced garlic

3/4 tsp. salt.


Using a blender, process all the ingredients together until smooth. Transfer to a small pot or saucepan and cook over medium high heat, stirring almost constantly with a whisk until thick and smooth. Our stovetop is a bit temper mental, and tends to be a bit hotter than you would expect. As a result our cheese turned out a fair bit thicker than it appears Clean Green Simple‘s did. Robin and I didn’t mind though, I’d rather have a thick cheese substitute than a watery one!

This was our prep pre-cheese-cook.

The dough at this point had risen quite nicely, and proved to be good to work with!

At this point, we spread the dough out on a baking sheet that was greased with a bit of sunflower oil. It was easy to roll out and had nice stretch to it, no tears here! We put it under the broiler for about 5 minutes, but again, our oven is… a bit funky to say the least, Clean Green Simple uses a different method with different timing. Once this is done, we removed the crust from the oven an topped with the sauce (which smells heavenly).

Next we spread the cheese and put a liberal sprinkling of each of the toppings we selected. The pizza headed back into the oven and Robin and I impatiently waited the 10 or so minutes that we left it to broil. You’ll want to leave it until the edges of the crust and cheese start to brown a little bit.

Voila! A tasty treat. Served up nicely into a ton of little squares. We got to package a lot of it up for our lunches during the week, which is always an added bonus from a great meal.

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Ice Breaker

Once upon a time there were two girls. They met in the pool, and bonded over food and plenty of giggles in Ottawa. At a young age, with bodies they had yet to grow in to, they took this photo:

Almost 10 years later, they have both returned to Ottawa and entered into the same university program, and moved in together. Fine Art Majors with a compulsion to be in the kitchen.

Over the years we have found that our life lines are very much on the same path, spiritually, mentally and physically. We have always shared a passion for food – most of the best memories we share together are over tasty dishes or at least the food coma afterwards from eating the whole delectable dish rather than just the suggested portion. We’ve always had petulant bodies, which have reacted and rebelled against us all our life. It wasn’t until the connection was made with the foods we ate that we really began our individual quests to find a balance of health and being excited about the food we are making and eating. We didn’t want to sacrifice our health to eat the foods we had found a link to our health issues but we also didn’t want to sacrifice that yummy factor we love so much about food! Since then it has moved forward to being much more than just a quest for the proper food balance, it has become a way of life. Both of us have cut out dairy, most our recipes are also gluten free and vegan.

Our idea of a good time is a night in cruising recipe and lifestyle blogs, and experimenting in the kitchen. We want to share our creations, much like the sites we love so much have done! You can see some of our favourites over on the right.


Katie and Robin

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