Month: March 2014

Sip On That!


It seems the trend took off out on the California Coast, and quickly spread on over to the streets of New York City, but now, finally, it has made its way out here in Toronto. Not sure what it is we’re referring to? Well, let it be known near and far: pressed juices are the latest fad and you best be getting on this bandwagon. As society becomes more and more committed to healthy living, pressed juices have become a staple nourishment and not just a detox made for models.

The idea is that pressed juices combine the best a fruit and veggie can offer – they are made-up of the most beneficial raw nutrients, vitamins, minerals and enzymes existing in our produce. From beets to aloe to ginger and apple, there are endless possibilities when it comes to combinations that taste great and work wonders for your body. Many people think of juices as a cleanse, but they are also a good option to incorporate daily alongside proper meals.

While many complain about the high cost of the juices, don’t forget that you can totally make your own. All it takes is a handy juicer and a trip to the grocery story. But, if you are ready to invest in the game, check out these top-knotch juice masters to start things off on the right foot.


Juice Press
Favourite Juices:
Lucky Seven (beets, carrots, pear, orange, pineapple, ginger, lemon)
Spicy Citrus (grapefruit, orange, lemon, ginger, cayenne powder)

Favourite Juices:
Grasshopper (apple, pear, pineapple, wheatgrass, mint)
Killer X (apple, lemon, ginger, immunity now)
Royal Flush (pineapple, pear, ginger, liver kidney, lymph detox, aloe vera)


Pressed Juicery
Favourite Juices:
Blueberry, coconut, pear
Carrot, apple, ginger
Spinach, honeydew, kiwi, lemongrass, cilantro

Kreation Juice
Favourite Juices:
Green #2 (romaine, spinach, celery, parsley, cucumber, kale, apple, lemon)
deStress (strawberry, apple, coconut)
Happy (pineapple, pear, ginger, mint)


Greenhouse Juice Co.
Favourite Juices:
Pink Milk (almond milk, beet, maple syrup)
The Good (romaine, spinach, cucumber, celery, lemon, himalayan salt)
Wake Up (orange, lemon, grapefruit, liquid cayenne)

The Good Press (COMING SOON!)


Creativity In The Kitchen


The kitchen doesn’t have to be a place you only enter when it’s mealtime. It doesn’t have to be a place associated with preparation and clean-up. In fact, if you can believe it, the kitchen can be a place where things come to life, where creativity meets cuisine and everything in between. We love these photos by artist Brock Davis, as he proves by way of iPhone Photography that it’s the little things that can liven a space.

Using common kitchen finds, he offers fun twists on often overlooked items. Since we’re all about a good time, both in and out of the kitchen, these photos inspire and remind us to find that something special in the mundane, or, better yet, create it ourselves. So to whoever made that silly rule that you should not play with your food, to that we say, think again! Sometimes we have to take it easy and let the kid in us run free.

Check out some of his images below

Screenshot 2014-03-24 11.54.25

Kitchen Superstitions


Lisa is the queen of practicality. She sweeps up spilled salt, happily lives in house #13 and goes all Dr. Doolittle-y over black cats. Then, there’s Jane and myself. Between us, we don’t step on cracks, board airplanes right-foot-first and eat Lucky Charms cereal daily. Seems we’re not alone. Cats brought Napolean to his knees, Axl Rose won’t play in cities starting with the letter M (sorry Miami and Minsk), and FDR refused to eat at a table that had 13 people at it.

So, what can we do to keep the luck coming in the kitchen? We did some research and discovered some good (and not so good) food-related superstitions.

Keep the loaf face up because according to European superstition, an upside-down loaf of bread can bring bad luck. Also, do like the Romanians and eat the corners from the bread to create a good relationship with your mother-in-law…no corners left on our loaves.

Eating lettuce will get a young woman pregnant. That’s not what we were taught in health class, but whatever. No more salads for us.

Don’t pass hot peppers or knives to anyone. Instead, put them down on the counter and let the other person pick them up to avert disagreements and discord.

Eat lots of long noodles because in China, long noodles bring a long life. Cut them and you very well might meet your maker.

Never bring a bunch of bananas on a fisherman’s boat unless you want to walk the gangplank.

Don’t bring peanuts backstage in the theatre or to a NASCAR race. Actors and race car drivers get easily spooked by this supposedly bad-luck-legume.

If you get a double yolk, prepare yourself for twins. As well, if you’ve hard-boiled an egg, do like many Brits do and crush the empty shell (you’re letting the devil out!).

Totally obvious, but carrying a clove in your pocket will make you so stinky that even the Evil Eye won’t be cast your way.

If you love someone and want him/her to love you back, give them an orange. Yup, that’s it. An orange.

How there could be anything negative associated with cake astounds us, but, as superstition has it, if you tip over a slice of cake on a plate while serving it to a guest, it’s a sign of bad luck.

Off to eat some fortune cookies.
xo Two Sisters and a Jane

Cookie Monsters


I love kids. Got a handful, myself. I just don’t really want them “helping” me while I cook. With Kid Rock blaring, it’s my turn to be the enfant terrible and make a mess. At the other end of the spectrum stands my saintly sister, Chef Lisa. To her, sticky fingers + chaos + flying flour = heaven. Heck, she’d wear a Carmen Miranda get-up if it’d lure the wee ones whisk-ward.

Here’s a recipe Lisa’s kids (and mine, when they’re Chez Gnat) have mastered:



Cookie Crust
1 egg
½ cup brown sugar
¼ cup white sugar
½ butter, softened
1 tsp vanilla extract
1¼ cups flour
½ tsp baking soda
¼ tsp kosher salt
¾ cup Skor/Heath Bar toffee bits

Chocolate Sauce
1 cup semi-sweet chocolate chips
2 tbsp butter
3 tbsp milk
1 cup icing sugar

1 cup M&Ms, or any decorating candy of your choice
Sprinkles, for garnish


1) Preheat oven to 350ºF. Coat a 12-inch round pizza pan with non-stick cooking spray.

2) In a large bowl, using a wooden spoon, stir together eggs, brown sugar, white sugar, butter and vanilla until well mixed. Add flour, baking soda, salt and toffee bits into the butter mixture. Stir until combined.

3) Pat the dough onto prepared pizza pan, taking it to the edge of the pan. Bake for 13-15 minutes, until crust is golden. Allow to cool for 10 minutes before spreading chocolate sauce.

4) For the chocolate sauce, place chocolate chips, butter and milk in a small saucepan. Melt over low heat for about 3 minutes, stirring with a wooden spoon. When all the chocolate is melted, take the pan off the stove and stir in icing sugar until well combined. Spread chocolate sauce over cooled cookie crust and sprinkle immediately with candy decorations.

Yield: 16 pizza/cookie slices

Tea for Two


We’re creatures of habit here at Bite Me More. We start our day by discussing the things we dread (exercise), what we’re excited about (testing the new cookie recipe) and share a laugh (often at each others’ expense). After that, we get down to the business of beverages. Lisa has her shot of espresso, Jane drinks from her jug of iced coffee and me, I’m all about a perfect cup of tea.

According to, a ritual is “any practice or pattern of behavior regularly performed in a set manner.” Ok then. My tea prep is a tad ritualistic (read: rigid), but the results are incredible when loose, dried leaves are transformed into aromatic, full-bodied thrills for my tongue and taste buds.

Here’s what I do to ensure the perfect cup of comfort:

Though I enjoy Mighty Leaf and Taylors of Harrogate boxed teas, there’s no question that loose leaf is more flavorful than these string-and-tag teabags stuffed with finely ground tea dust. Seek out a teashop (ours, without hesitation, is DAVIDs Tea) that stocks dozens of varieties of quality tea in airtight, opaque containers. Ask for help to determine your tea tastes, say Assam and Oolong as many times as possible and most of all, follow your nose because there’s nothing like inhaling the scent of hardy chunks of cinnamon and orange spiced tea.

We’re only as good as our tools. Grab a speedy electric kettle, a ceramic or cast iron teapot and rid yourself of the dainty, shallow, wide-mouth bone china cups. Why? First, it’s impolite to drink out of the saucer (so I’ve been told many times), but, more important, a tall, cylindrical ceramic mug will keep your tea hot longer and have a large enough handle to accommodate at least two fingers.

Be sure to fill your kettle with fresh, cold water. If you’re thinking of using the water previously boiled or distilled water, don’t. These have less oxygen than fresh water and as a result, will compromise the flavor of the tea. Second, while waiting for the water to come to a boil, I suggest running steaming hot tap water in my mug and teapot – this preheating helps the tea stay hotter, longer.

After preheating the pot, I add the tealeaves (1 heaping teaspoon: 1 cup water), leaving them loose in the pot. Why don’t I use a tea ball or infuser? The more the leaves can spread out and the more the water can circulate around them, the better. When the water is rolling (for green or white tea, catch it before the boiling point), pour it directly overtop the leaves and wait for it to steep. Note that one of the most common tea making mistakes is brewing it for too long, leading to bitter-tasting tea. The guidelines I follow are: green tea 2-3 minutes, black tea 3-5 minutes and herbal tea 5-10 minutes. Steeping time is finite and the longer it sits, the more bitter it will become. Once the time is up, pour the tea through an infuser or strainer into your preheated mug.

I’d take Earl Grey over Jack Daniels, any day. Though this process of making a simple cup of tea might sound slightly nuts, tiresome and excessive, I assure you that there’s method to the madness. One sip and you’ll see that, along with George Orwell (wrote a dissertation of the top 10 ways to brew the perfect cup of tea), I think there’s such a thing as comfort in a cuppa.

Cookies On a Stick for National Oreo Day!


We’re celebrating National Oreo Day with this double-dipped, cookies ‘n cream Oreo Pops.


3 cups crushed Oreo Cookies
1 (8oz/250g) package cream cheese, softened
1 cup white chocolate
1 cup milk chocolate
24 lollipop sticks


1) In a medium bowl, mix the crushed Oreos with the softened cream cheese. Roll mixture into 1-inch balls, insert lollipop sticks in the center and place on wax paper. Put in the refrigerator to cool, about 2 hours. If you’re short on time, place in the freezer for 1 hour.

2) Melt both chocolates in separate bowls and dip each ball in one or both. Place back on wax paper and refrigerate until hardened.

Yield: 24 Oreo Pops

click here for more Oreo Recipes 

What a Tool!

Tempus fugit. These two Latin words are our mantra: time flies, and never does it fly faster than in the time leading up to the holiday season. So, instead of suffering cooking chaos or scrambling to set the table, we’ve got some work-smarter-not-harder gizmos that’ll trim time spent in the kitchen. Here are our Top 10 Time-Saving Kitchen Tools.

Available in grades ranging from extra-fine to coarse, this inexpensive device will help you quickly grate, shave, shred, zest and curl everything from hard cheese and spices to fruits and vegetables.

The mandoline is a handheld, adjustable slicing tool that requires minimal skill and effort. Slide vegetables along the blade and create uniform slices in under 30 seconds.

A flick of the wrist and you’ll have perfectly dry salad greens, spinach leaves, herbs, leeks, pea pods…

Short of the snorkel, this is the greatest rubber tube invented. Place your unpeeled garlic clove inside the tube, roll it on the counter and, ta-dah, you’ve got fresh peeled garlic and still-fresh smelling hands.

Kitchen shears, what can’t you do? Prized for their versatility, sturdy and sharp kitchen shears effectively open bags, snip herbs, cut pizza, trim fat and hack bones. When buying a pair, look for one that separates easily for trouble-free washing, has no-slip handles and a straight blade.

Notice the clue inside the word ‘processor.’ Pro. Professional. Your own plug-in sous chef. This expert timesaving device can mince, dice, chop, cut, slice and puree. Never has grating cheese, scalloping potatoes or blending a salad dressing been easier.

With so few guarantees in life, when we spot one, we pounce. Add rice, water, push a button and walk away as the cooker magically delivers perfectly cooked grains in less than 20 minutes. And, as if that isn’t enough, your rice will stay warm for a few hours.

Though helpful when tunneling through a tub of Chunky Monkey, these scoops aren’t just for ice cream. Coming in a variety of sizes, the spring-loaded portion scoop is ideal for cookie dough digging and making uniform sized meatballs.

Not only does the handheld immersion blender make tasks faster, but it also makes cooking tidier. Place this magic wand directly in a pot or bowl to puree without any messy transfer to countertop blenders.

Minimum effort, maximum juice. Need we say more?

To save minutes and hours, consider these 2 magic words: Dishwasher Safe.

Fashion x Food


This past Fashion Week, things got a little wacky out in Milan. Jeremy Scott debuted his Fall 2014 Collection with Moschino and boy, did it stomp its way down the runway. Or, should we say freeway, for the models strutting by made it feel like driving on the highway, passing countless McDonald’s and gas station stores selling junk food galore. Scott’s collection was a brash logo clash that paired fast food with couture and left viewers pondering consumer culture.

What’s more is that Scott is not just sampling our taste buds with his runway show, but taking to the idea of “Fast Fashion.” He has, in fact, released a capsule collection allowing spectators to purchase items NOW rather than waiting until next Fall. If you want to join in the movement, you can check it out at Moschino, Opening Ceremony, and Colette.Props to Scott for a wildly fun and provocative presentation that may not be loved by all, but should certainly be appreciated for how it feeds all our senses.