Greek Style Bruschetta Sammies

Can you believe that we are still in the middle of this loooooonnnnggg heat wave? Right now as I type this our temperature is 35C, feels like 46C. For you Americans that's 97F, feels like 107F. The radio DJs this morning said that we are hotter than Havana, Cuba, Jamaica or Kandahar. What the heck?! That is way too hot for this Canadian gal! I don't mind the heat, but I really wish the humidity would take a hike!

Tonight I came straight home from work to let the dogs out. They're nice and cool in their crates while we're away, but I want to make sure that they're getting lots and lots of water to avoid any issues with dehydration. This weather can be deadly for pets, so please make sure that they have lots of cold fresh water and somewhere they can go that is out of the sun!

I had plans to hit the gym ~ because I am just dying to sweat a little more ~ so I whipped up my favourite pre-workout snack: a brown rice cake smeared with my new love, sunflower seed butter. I could  have eaten this stuff with a spoon. Hands down this is my fave nut butter of all time.

After the gym I had a repeat dinner from my WIAW post. It was something I made on the fly when I was feeling extrememly lazy and it turned out to be delicious, so I  knew I had to share. I prepped the veggies before I left for the gym and then I put it all together and had a delicious dinner within about 15 minutes after getting home.

Greek Style Bruschetta Sammies

Makes 2 open-faced toasts (which for me feeds 1 ;-)

2 pieces of bread (I used Weight Watcher bread to keep my portions small)
1 tsp Earth Balance or butter

1 - 1 1/4 c chopped veggies (I used grape tomatoes, sweet onion, zucchini & black olives - marinated artichokes would be an amazing addition too!)
1 clove of garlic minced
1/3 c shredded cheese (I used a mix of feta & mozza)
1 small fresh basil leaf, minced

Turn your oven to broil.

Heat a small frying pan on medium heat. Add the Earth Balance.

Once melted, add your veggies and garlic. Stirfry until the onions and the zucchini begin to soften.

While the veggies are cooking, toast your bread either in the toaster or by putting it under the broiler for just a few short minutes.

Place toast in a shallow oven safe dish. Top with the veggie mixture followed by the cheese. Sprinkle the basil on top.

I like to load my toasts up!!

Fresh basil straight from my herb garden --- so fresh and delicious!

Place the toasts under the broiler for 4 - 5 minutes. I like the cheese to be melty and for me it's done when the tops start to turn a gorgeous golden brown :-)

Remove from the oven and let sit for 2 or 3 minutes. Watch those tomatoes they are tongue burnin' hot when they first come out of the oven.

Serve & enjoy!

I like to have this as a lonely girl dinner when Derek's left me to my own devices. This could easily be turned into a fun appetizer by topping slices of a baguette instead of the toasts.

What's your favourite lonely girl/boy meal?

Have a great night. Stay cool...and if you live somewhere cool, please send a little my way!!

Andrea

Indian-Inspired Veggies with Basmati Rice

Welcome to Tuesday! Can you believe we're already approaching the middle of May?? Yesterday I was glancing at the calendar and I did a double take when I realized that we were already coming up to my neice's birthday which is on May 14th! I swear as we get older, time flies by so much faster. I wish I had a pause button, so that I could slow down the gorgeous sunny days and enjoy them for eternity, but alas I don't and time must go on. Thankfully, May seems to mean better weather in Southwestern Ontario and we have been enjoying some sunshine lately, which has been absolutely awesome!

Last night I was feeling a little wild (maybe its all the Vitamin D I've been soaking in!) and I decided to step waaayyy out of my comfort zone and try to make some Indian-inspired veggies for dinner. My nose has an aversion to dishes that have the overwhelming aroma of curry, so typically I steer clear of Indian food, however alot of my bloggie buds have been posting recipes that have made my mouth water, so I thought I would try something new and see what happened. I have to admit I was a little unsure as to what spices I would need, so when I spied some Indian Masala spice mix at the grocery store, I snapped it up!

Indian-Inspired Veggies with Basmati Rice

Recipe inspired and slightly adapted from recipe by Kris at iheartwellness

Serves 2

1.5 c cooked basmati rice

1 tbsp coconut oil (another light oil would work)

1 clove garlic, minced

1 small zucchini, diced

1 yellow pepper, diced

3 tomatoes, diced

1 head broccoli, chopped

1 small onion, diced

1/2 tsp sea salt

2 tsp Indian Masala spice

1/2 c veggie broth

Heat the oil over medium heat in a large saucepan or wok. Add all veggies except for the tomatoes and saute for 3 minutes.

What  a gorgeous rainbow of healthiness!!

Add veggie broth, salt and Indian Masala spice.  Mix in tomatoes and cook until all veggies are tender.

Serve up your rice on each plate and top with the veggie mixture.

Delish!

You could eat this on its own or add a protein source. I added a slice of coconut curry tofu (another thing I was scared to try but it was pretty good!!). Chicken would be a yummy addition for you meat eaters out there!  

I have to say I think I actually enjoy Indian food ~ well this food anyways. The spice combined with the tomato and veggies was very subtle and tasted fabulous! Today I did a Google search to see what other recipes I could find using the masala spice and I have to tell you that I have a few ideas for the coming weeks!

What food have you recently tried that was completely out of your comfort zone?

Have a happy Tuesday!!

Andrea