Hope everyone’s week has started off fantastic and you’re enjoying the holiday week whether you are at home with family or out at the beach. For girls night this week, Emily and I put together our favorite summer vegetables to make “Veggie Tostadas” and our favorite summer fruits in a simple fruit smoothie. This week’s recipes are easy as 1,2,3! We had a great time catching up and making plans for some trips we want to take this year.
Summer time is the best time to find your favorite fruits and vegetables, especially from your local farmers at farmer’s markets. We adapted this recipe from MarthaStewart, and you could use any vegetables you personally love.
- 2 zucchini, chopped
- 1/4 red onion, chopped
- 1 red pepper, chopped
- 1 package of pre-sliced portabello mushrooms
- 1 tbspn olive oil
- 1 tsp garlic powder
- Whole wheat flour tortillas
- Feta cheese
- Tomato salsa
Chop your veggies and coat in olive oil and garlic powder. Set your oven on 450 degrees and roast for around 30 minutes, stirring occasionally. Heat your tortillas and once vegetables are done, place a spoonful on the tortilla. Sprinkle with Feta Cheese and Tomato Salsa. (MarthaStewart makes her own tomato salsa found at the link above or you can buy one. We chose a pre-made light pico de gallo salsa from Publix)
- 1 bag frozen strawberries
- 1/2 bag frozen blueberries
- 2 Pineapple Greek Yogurt
Pour your fruit and yogurt into a blender and blend. Enjoy!
See how easy they were! Both are light dishes that can be enjoyed together or you could add some of your favorite vegetable sides. If you wanted, you could also add chicken or beef tenderloins. And they make for some great leftovers, I am currently enjoying the fruit smoothie for breakfast this morning and the extra tostada will be great for lunch at work today!