Two sisters just blogging about their passion: halal food!


Coconut Poke Cake

Our little one enjoys watching Dora and Friends. In one episode, they were making a coconut cake and ever since then we had a major craving for it. So Pinterest came to the rescue. We found a super duper easy recipe for coconut poke cake.

The recipe is from mybakingaddiction‘s website. We loved how it used simple ingredients.

Here is the recipe from the website:

1 package white cake mix, plus ingredients listed on box to prepare cake
1 (14 ounce) can cream of coconut  <– We used a can of coconut milk instead
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container fozen whipped topping, thawed
1 cup shredded coconut

1. Prepare and bake white cake mix according to package directions for a 9×13 inch cake.

2. In a medium bowl, whisk together the cream of coconut and sweetened condensed milk.

3. Remove cake from oven and place on a cooling rack. While still hot, use a skewer to  poke holes all over the top of the cake.

3. Spoon the cream of coconut and sweetened condensed milk mixture over the cake while the cake is still hot.

4. Let cake cool completely. Top with whipped topping and shredded coconut.

5. Cover and refrigerate overnight before serving.

Ok, so we know the pictures look unimpressive but we didn’t really think it would turn out all that great. But we were wrong. We LOVED it. It was so light and refreshing.


Yum yum yum! IMG_5663

We hope you enjoy the recipe as much as we did 🙂


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EarthFresh Organic Potatoes: Roasted Potatoes Recipe

We were asked to try out EarthFresh’s Organic Potatoes in a recipe, so we went to our favourite potato recipe that we always make for parties.


EarthFresh’s Organic Red Baby Potatoes came in a light blocking bag to protect the potatoes from greening. Grown to strict organic standards, these potatoes are grown using environmentally friendly farming methods to preserve the long-term health of our ecosystem. IMG_5704

We washed and scrubbed the potatoes. Isn’t that brush the cutest? IMG_5705

Once the potatoes were nice and clean, it was time to cut them up. We cut them into fours to make them bite size. IMG_5707

Next we spread the potatoes on a foil tray. IMG_5708

They were brushed with olive oil. We used about 2 tablespoons of extra virgin olive oil. IMG_5710

We seasoned the potatoes with 1 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp red pepper and 1/4 tsp crushed red pepper.  IMG_5711

Potatoes ready to go in the oven!IMG_5713

We baked them at 400 F for 40 minutes. We garnished it with cilantro. IMG_5718

The potatoes had a creamy texture and the seasoning added a South Asian flare to them. IMG_5719

EarthFresh’s potatoes can be used in a loads of recipes, from breakfast, lunch and dinner. Potatoes are a versatile ingredient and fit into a healthy diet when consumed in moderation.



Chicken Quesadilla


As some of you may know one of us sisters does food demonstrations at a local community centre and this is one of the recipes we made awhile back that the participants loved. We got this recipe from a newsletter by the Dietitians of Canada. Each serving has 35 g of protein. We used a bit of mayonnaise (shhh…) for when we made it just because we don’t like a dry tortilla. It you do use it, try to get the fat-free kind and use it sparingly.

This recipe is quick to put together and we can assure you and your kids will enjoy it. We are not even fans of spinach, but in this recipe we loved it.


Prep time: 8 minutes

Servings: 4


8 small whole-wheat flour tortillas

6 oz (175 g) Brie cheese, thinly sliced (we used mozzarella cheese)

2 cups (500 mL) shredded cooked chicken (can substitute mashed chickpeas if preferred)

1 cup (250 mL) shredded baby spinach

1 sweet pepper, sliced into thin strips

1 apple, thinly sliced

Olive oil for cooking


1) (Shh..Spread fat-free mayo sparingly on each tortilla). If you can skip it, then great.

2) Divide the cheese into eight portions. Place on portion of cheese on half of each tortilla. Top with chicken, spinach, pepper, apple and another cheese portion.

2) Fold uncovered half of tortilla over filling and press gently to seal.

3) Place a skillet over medium heat and add a little olive oil. Place one tortilla at a time in the pan and cook for 2 minutes until browned. Flip and cook the other side for 2 additional minutes.

Bon appétit!

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Shrimp Fettuccine with White Sauce

IMG_8780This is one of our favourite recipes from our blogger friend Ikhlas Hussain. We have made this recipe a few times and it is always so tasty that it leaves us with tears of joy. This white sauce recipe will have you forget the Fettuccine Alfredo you get at restaurants.  This is one of the things we enjoy eating at iftaar. It’s an ooey gooey pasta that is super satisfying after a long day of fasting.

The first time we made it we followed the recipe exactly (pictured above). The second time around we added sautéed vegetables (green bell pepper, mushrooms and onions) and crushed red pepper flakes and skipped the cheese (pictured below), which we thought turned out great.


Here is the recipe from Ikhlas’ website:


  • 2 cloves of garlic
  • Butter
  • 1 can of Cream of Mushroom soup
  • 1 cup chicken broth
  • 1/2 a 250g package of cream cheese, cut into cubes and softened
  • 1/2 cup of cheese (we skipped this)
  • Salt and pepper to taste
  • Italian seasoning
  • Pasta of your choice
  • (we added) Sautéed vegetetables (mushrooms, onions, green bell pepper)
  • (we added) Crushed red pepper flakes to taste
  • Frozen shrimp


  1. Start by boiling your water for the pasta. In a large saucepan, fry up the garlic in a bit of butter. Then dump in your can of soup, giving it a good mix to make less clumpy. Feel free to use a whisk to break up the consistency a bit.
  2. Add the softened, cubed cream cheese, and again, stir well to ensure that the mixture is smooth. Pour in the chicken brother soon after, and mix well to ensure that there’s no clumps or lumps.
  3. Add salt, pepper, spices, and Italian seasoning to taste. Turn the heat down to ensure that your sauce doesn’t burn. Once the mixture is smooth, add most of the cheese, reserving a bit.
  4. Drain pasta and toss into the sauce. Sprinkle with remaining cheese and serve warm.
  5. (Additional step) In a frying pan, heat a bit of oil and add 1/2 tsp of chopped garlic. Once the oil is heated, add the frozen shrimp. As the shrimp start to cook, add salt and crushed red pepper flakes to taste. Take out the cook shrimp and add to the saucepan with the pasta and sauce.
  6. (Additional step) In the same frying pan that you used to cook shrimp, add in chopped onion, mushrooms and green bell peppers. Sautée and season to taste. Add the sautéed vegetables to the pasta and sauce mixture.
  7. Enjoy!


Nana Ice Cream


This ice cream recipe is so ridiculously easy that you will think that it probably doesn’t taste all that great. But, we challenge you to actually make it and taste how delicious it is. This ice cream is vegan friendly and can be topped with whatever your heart desires: chocolate syrup, caramel, brownie bits, etc. You can also mix in any other frozen fruit that you like. Frozen strawberries and chocolate chunks are a popular choice. It is a healthy alternative to store bought ice cream and definitely fulfills the craving.


3-4 cups frozen bananas

2 tbsp almond milk (or regular milk if you are don’t want make it vegan)


1) Cut up bananas and put them in the freezer to freeze. The more ripe the bananas are, the better.

2) Put the frozen bananas pieces in a food processor or a high quality blender and blend away. Blend until the consistency is that of ice cream. Add the milk as needed to keep the machine going. Blend, blend, blend.

3) Scoop, top with your favourite toppings and enjoy!




We are little embarrassed to admit this, but we tried this recipe last Ramadan and it was a huge hit. We had meant to share this recipe way back when, but hey…better late than never right? We came across this recipe on Fatima’s Bridal House and decided to make it because it seemed easy. It was our first time making bruschetta and we wish we had made more of it because it was delicious!

Below is the recipe from Fatima’s page:


6 plum tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar (we used regular vinegar because we prefer to avoid balsamic vinegar)

1/4 cup fresh basil, stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese


  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the plum tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.
  3. Cut the baguette into 3/4-inch slices.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.



We recommend trying this recipe for iftaar. It is easy to put together and requires only a handful of ingredients you probably already have at home. We hope you enjoy this recipe by Fatima as much as we did.



Date Balls

With Ramadan just a few months away we thought we’d help you think of some suhoor and iftaar ideas. Dates are a great source of energy and a must have item in most Muslim households. One of sisters, however, doesn’t like dates too much and it’s always a struggle to eat one to break our fast. With date balls being all the rage lately as energy balls, and after we tried a friend’s variation of it, we thought we should try make some at home. IMG_0143 We found a super easy recipe at My Halal Kitchen that required just a few ingredients. So we whipped up a batch and the results were delicious They are aesthetically pleasing, full of goodness and make a great snack. And for those days when you wake up late for suhoor, just pop a couple of these in your mouth and you’re good to go! IMG_0136 Here is recipe from My Halal Kitchen:


18 pitted Medjool dates

1/4 cup almonds

1 cup ground coconut

1 cup ground pistachio

  1. Pit the dates. Add to a food processor, then add the almonds. Pulse or blend for about 30 seconds, making sure that the almonds are fairly well chopped. The mixture should result in a sticky mass, and usually moves to one side of a food processor when done.
  2. Place the ground coconut and the ground pistachio onto separate plates.
  3. Roll the mixture in your hands until it forms a ball. Roll in the ground coconut or pistachio until fully covered. Continue to do so until all of the dates rolls have been coated. Keep chilled until ready to serve. Keeps for about one week fresh, in the refrigerator.

There are many variations of this recipe; some of them include various nuts and/or chocolate in it. So get creative and experiment.

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Butternut Squash Soup

Butternut Squash Soup

Lately we have been experimenting with soups and came across Butternut Squash Soup recipe from Blendtec. We gave it a try with slight adjustment and loved it! In fact not just us, but our whole family loved it.

Here’s the recipe:

1   large butternut squash (approximately 4-5 lbs)
2   tbsp olive oil, divided
114   c water, divided
1   carrot
1   stalk celery
1   onion
18   tsp dried thyme
14   tsp kosher salt
18   tsp ground black pepper
312   c low-sodium chicken broth (28 oz)


Preheat oven to 400°F. Cut butternut squash in half lengthwise, remove seeds, and pierce squash skin with fork. Brush squash halves with 1 tablespoon oil, and place halves flesh-side down in pan. Fill pan with ¼ cup water to prevent squash from drying. Bake until tender, approximately 45–60 minutes. Reserve ½ of baked butternut squash for future meal.

Meanwhile, add carrot, celery, and onion to WildSide+ jar. Secure lid and press “Pulse” several times, until vegetables are chopped. Heat 1 tablespoon oil in large pot. Add carrot, celery, and onion, and sauté for 2–3 minutes. Then add thyme, salt, and pepper. Cook until onion is translucent, another 2–3 minutes.

Add 1 cup water, carrot, celery, and onion to WildSide jar. Secure lid and select “Batter” or blend on Medium Low (speed 3 or 4) for 30 seconds.

Pour pureed vegetables back into large pot. Add one can of chicken broth to pot; simmer.

Meanwhile, scoop flesh from one squash half. Add second can of broth and squash flesh to WildSide+ jar. Secure lid and select “Soup” or blend on High (speed 8 or 9) for 90-180 seconds. Pour into pot with pureed vegetables, stir, and simmer, giving flavors time to marry for a few minutes before serving.

Source: Blendtec – Butternut Squash Soup

Adjustments to the Recipe

  • We initially replaced chicken broth with vegetable broth; however, given the high level of sodium present in vegetable broth, we replaced it with water and the soup still tasted great!
  • Butternut Squash soup tends to be somewhat sweet; we decided to add 2 stalks of celery as opposed to 1 and just loved how it enhanced the taste
  • We found that sprinkling some cilantro (during serving) enhanced the taste of soup
  • We recall we may have chopped up a clove (or two) of garlic and added it while sautéing some of the ingredients

Lastly and importantly, you can pretty much use any blender or hand blender to puree the ingredients at intervals mentioned in the recipe and it should generate the same results as Blendtec’s preset keys.

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Crunchy Kale Chips

Kale Chips We were looking for a healthy snack that’s not just yummy, but is also full of goodness. Lo and behold we decided to make kale chips! Here’s a summary of the recipe we used: Ingredients

  • Kale
  • Olive Oil
  • Salt
  • Cayenne Pepper


  • Preheat oven to 350F
  • Remove stem from kale leaves and chop into either large pieces or bite-sized (depends on your preference)
  • Thoroughly wash them and use salad spinner or paper towel to dry them well
  • Take a cookie sheet or any other oven safe tray and spread them thinly
  • Carefully sprinkle some olive oil, ensuring it’s not too much
  • Add salt to taste; kale is generally slightly bitter, so you may wanna be careful with the amount of salt you use
  • We like spicy snacks, so we decided to sprinkle some cayenne pepper
  • Pop in the cookie sheet/baking tray in the oven for 10-15 minutes
  • Remove them from the oven and let them cool for several minutes before indulging in kale chips

Hope you like kale chips just as much as we did!


Roasted Beets with Mint Yogurt Sauce

One of us sisters does food demonstrations at a local community centre for a group of women in a fitness program. We focus on healthy, easy to make recipes. Recently, we made Roasted Beets with Mint Yogurt Sauce from Martha Stewart’s recipe. It turned out delicious and the ladies in the group loved it.


Here is the recipe from Martha’s Stewart’s website:


  • 1 bunch medium beets or 3 bunches baby beets (about 1 1/2 pounds total), scrubbed
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/2 cup low-fat plain yogurt
  • 1 tablespoon fresh mint leaves, finely chopped
  • 1/8 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice


  1. Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
  2. Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

We roasted the beets differently than in the original recipe. Since it was our first time cooking beets we googled a few more recipes to see how others roast them. So for step 1, we washed and scrubbed the beet roots. Then we wrapped each beet root individually with foil. We placed all the individually foil wrapped beet roots on a baking sheet and baked them at 425 F for 45 minutes. We then took the them out of the oven, unwrapped them and THEN peeled the beet roots and chopped them.

Many ladies in the group mentioned that they boil beet roots, but it gets messy because beet roots leave a lot of colour. We found that wrapping them in foil was relatively mess-free.

The mint yogurt sauce is what makes the roasted beets comes to life. Honestly, the sauce is everything. You can have these roasted beets as a side, as mixed into a bigger salad, or tossed with almost anything you like.