Veggie Tostadas

Now that I’m back in the kitchen more frequently I’ve tried to expand our menu each week to include things I’ve never cooked before. You know how you always seem to fall back to the staple meals? The ones you know the recipes by heart or you can just pop in the oven? Oh, you don’t? Well, I’m a staple meal kind of gal and it gets old quick in our household so I try my darndest to put more effort into meal planning and not just fall back onto my staples.


Anyway, don’t you love when I get long winded? You’re like, Lauren, I get the picture, now move your butt on. Ok, ok. Well, now that my 18 month old full blown toddler seems to be out of his three week sleep regression, nap time fighting and teething stage (for now at least), I have so much more energy these days! Enough to food prep and chop up tons of veggies and be patient when recipes involve a few steps.


And how can you go wrong with anything calling for roasted garlic? That’s right, you just can’t.


This recipe is straight from How Sweet Eats. Make this for one of your next meals and go crazy with your toppings and enjoy!


Veggies Tostadas

1 bulb of roasted garlic

3 teaspoons olive oil

1 small sweet potato, cubed

1/2 red onion, chopped

1/2 red pepper, chopped

1/2 green pepper, chopped

1 cup sliced mushrooms

2/3 cup corn (if frozen, thaw and pat dry)

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons balsamic vinegar

2/3 cup black beans

4 Tortilla Shells of your choice

Toppings: Avocado, Guacamole, Sour Cream, Greek Yogurt, Shredded Cheese, Salsa, Fresh Tomatoes, Cilantro, etc., etc.


Make sure you roast your garlic first!

Pre-heat oven to 400 degrees.

Chop your onion, sweet potato, mushrooms and bell peppers and mix all in a bowl with your corn. Toss with 2 tsp olive oil and salt and pepper. Spread on foil lined baking sheet and roast for 20 minutes. After 20 minutes, toss with your balsamic vinegar and roast for another 15 minutes.

While your veggies are finishing up with roasting. Brush each side of your tortilla shells with some olive oil and heat one shell at a time over medium-high heat in a skillet on the stove. This should take a good 3-5 minutes for each shell to get nice and toasted. Remove from skillet and place on wire rack to cool.

Once your veggies are finished roasting, remove from oven and place back in bowl and add your black beans and roasted garlic cloves. Mix all together, place on mixture on shells and top with whatever toppings your little heart desires.



Long Time, No See

Where have the past almost 6 months gone?! It’s been nice to step back, take a breather and wait until I felt ready to write again. Life has been busy, crazy and awesome the last few months. Taking a break was needed and did not go under appreciated in my life.

Archie Stone is now 18 months old and is amazing us everyday with learning and growing. The past 3 weeks have been a little rough on us with cutting more teeth and a 2 day virus stint that has all resulted in poor nap times and waking up at odd times in the middle of the night. Poor babe has never given us sleeping fits so this has thrown us for a loop. But hey, I’m chalking it up to just being a phase and transitioning so we’ll power through and hopefully come out the other side unscathed. I mean, but seriously, he’s still the cutest thing ever.


Chad and I are great. Bustling around town with errands, meetings, work, play dates and squeezing in a date with eachother whenever we can. We are just now getting warmer temperatures in Louisville and we are welcoming it with open and loving arms. It’s about time. This winter was quite rough on all of us Louisvillians.


Baking and cooking took a seat on the back burner for about 2-3 months and I’m just now getting the itch to get back into the kitchen again which is so nice. I find myself going through those uninspired, unmotivated droughts every once in a while and then when the urge comes back, it comes back with a vengenance.

20140403-114143.jpgI don’t necessarily have a set plan for writing again. I plan on writing when the mood strikes, still documenting note-worthy recipes, talking about being a momma (to a bona fide toddler!!), and just living out my life along the way. So, buckle up friends, I’m back and I sure hope you’ll join me along the way.