Archive | July, 2012

An Apology with Tostadas

30 Jul

Hi there,

Well, this is awkward.  Apparently I haven’t posted anything in well over 2 weeks. #BloggerFail.

I hope you’ll forgive me? I mean, to make it up to you I did make these delicious vegan tostadas piled high with veggies and topped with everyone’s favorite: guacamole.

So, why don’t we bury the hatchet and kiss and make up over these olé-inducing Tostadas.  You grab the salt and the lime, I’ll bring the tequila.

In all seriousness, this was a pretty awesome dish that capitalizes on all the fresh produce tumbling into the grocery stores this time of year.  If you’re not making the most of those tomatoes, you’re not enjoying summer.   You’ll notice, however that I did miss out on one key ingredient for the salsa that would have taken it to the next level: cilantro.  Don’t follow suit.

I also realize that yes, you could just go and buy salsa, but then you’d be selling yourself and your Tostadas short.  Make the salsa. Do it.

I also made excellent use of the fresh peaches n’ cream corn featured at the grocery store, tossed together with bell pepper and zucchini.  I don’t think this dish could scream “summer” any louder than if I served it with some sunscreen.

Bottom line, I hope we can be friends again.  Once you taste these Tostadas, you’ll realize just how sorry I really am.

Roasted Veggie Tostadas with Fresh Salsa and Guac

Serves 2-4

Fresh Salsa

3 medium ripe tomatoes, diced

¼ c. diced sweet onion

1 jalapeno pepper, seeds removed, minced

Juice from 1 lime

1 clove of garlic, minced

¼ c. cilantro, roughly chopped

Sea salt and fresh ground pepper to taste


Combine all the ingredients into a bowl, mix well and let sit for at least 30 minutes or cover and refrigerate overnight.


1 ripe avocado

1 clove of garlic, minced

Juice of 1 lime

1/8 tsp red pepper flakes

Salt and pepper to taste


Slice avocado in half, toss the pit and remove the flesh into a bowl.  Add in the remaining ingredients and mix well.  Taste and adjust seasonings to your preference.


2 ears of corn

1 zucchini

1 bell pepper

Juice of 1 lime

2 tbsp olive oil

Salt and pepper to taste

4 tostada shells


Preheat oven to 450 F

Using a sharp knife, remove the kernels from the ears of corn.  Slice the zucchini in half length-wise then thinly slice cross-wise.  Cut the bell pepper in half, remove the seeds and pith and slice into quarters.  Toss pepper, corn and zucchini in a large boil with lime juice, olive oil, salt and pepper.  Spread the mixture evenly onto a parchment lined baking sheet bake for 20 minutes or until browned.

To assemble Tostadas, place tostada shells onto a plate and divide vegetable mixture among the shells.  Top each with fresh salsa and guacamole.  Serve with some jalapeno peppers and salsa verde if you’d like.




Exploring Nature’s Playground

10 Jul

This past weekend Dustin and I decided to shake things up a bit.  Rather than me go there or him come here, we met halfway for a weekend of camping.

We did a last minute booking for a campsite at Charleston Lake Provincial Park near Ganonoque, ON and I’m so glad we did.  This park is absolutely gorgeous and very family friendly (read: no drunken college students drinking until 5am).

We spent the Friday evening chilling by the camp fire whilst enjoying some spicy chili with guac and chips, care of me.  With the obligatory beer of course 😉

Unfortunately, Saturday morning was slightly damp with a bit of rain.  Our breakfast of bagels and tea were not nearly as enjoyable, but luckily for us that didn’t last long and the sun once again came out to join us.

We then had the good intentions of hiking along one of the many trails that Charleston Lake has to offer.  Deciding we were up for the challenge, we embarked on their 10km Tallow Rock Bay trail which is their most difficult.

Though the views were absolutely stunning, the deer flies attacked us 3km in and we had no choice but to turn back.  We then opted for the beach instead.

We finished off our second night with a delicious Channa Masala care of Dustin, corn on the cob and another round of ice cold beers.

Life is good.

Nanna Splitz Ice Cream Shop

When Sunday rolled around we ventured into Ganonoque for a whirlwind tour of the city of the 1000 isalnds.

Socialist Pig Cafe

Ice Cream, Nachos and Lattes were to be had, along with more beer.  As you can see, I’m clearly not the pregnant one of this blog duo.

Beer and Nachos at Anthony’s

After reading this, I’ve realized I need to go for a run stat. And eat a vegetable.


Pregnancy Update: 17 weeks

4 Jul

Well we had another doctor’s appointment this Friday past and were told that all of our baby’s genetic tests came back clean (they do blood tests and an ultrasound to test for spina bifida and downs syndrome).  In addition, the doc told me the baby was probably a big one, judging by the size of my uterus.  Yikes!  John was 23″ when he was born, so the news was not all that surprising.  We’ve also been told a couple times that the baby is very active – lots of movement going on in there.  Again, considering his parentage, it’s not all that surprising lol.  Mamma is growing at an acceptable pace and feeling great  still 🙂  Oh, and the chip craving is official over.  It lasted all of two weeks, and I’m now back to my old “don’t want more than 2” attitude.  Though still no real sweet cravings.  Huh.

17 weeks

We find out the sex on July 20th!!  Neither John nor I really care if it’s a boy or a girl, but we’re still very excited to find out 🙂