A Girl's Mini Weekend Vacation

I really love having family over for a weekend.  I rarely have company for an overnight stay so it was a nice treat - a good excuse for them and myself to relax, which is exactly what my sister, niece and I did a couple of weekends ago in Toronto.

Sorry sis, just had to post this one, it's too funny! Love your face and Bela looks beautiful.

Since this is a food blog after all I share with you dinner: pizza!  Not just any pizza though, a pizza split down the middle and quartered on one side.  This is what happens when you have three people, one vegan, one kid and different food preferences.

My niece was simple - sauce, cheese, pepperoni, zucchini and green onion.  My sister's side and mine were similar with just a meat difference; hers prosciutto and mine, vegan "chicken" - mmm, good.

 Lunch the next day, a nice stir-fry over rice, loaded with warm veggies and dressing.

Downtown, at Yonge and Dundas Square for the Lighting Ceremony, Circus Orange, mall wondering, and hot cocoa.

BIG Zucchini Many Ways

A couple of weeks ago a dragon boat teammate of mine, who grows and sells his own produce to fundraise for his many causes, sold me a massive and beautiful 15-inch zucchini! Yes, 15-inches ladies, I measured it.

It lasted me the two weeks and it tasted amazing in every meal.  Here are a few things I made ...

Zucchini Slaw
Original recipe from Taste of Home

2 medium zucchini, coarsely shredded and squeezed dry (in my case I cut about a 1/4 off the massive zucchini I had)
1/4 cup finely chopped red onion
1 cup coarsely shredded carrots
3 Tbsp reduced-fat or vegan mayonnaise
1 Tbsp cider vinegar
1/4 tsp salt
Dash cayenne pepper (to add some spicy)

In a bowl, combine all ingredients; mix well. Cover and refrigerate for at least 1 hour before serving.
Yield: 4 servings.


Chocolate Zucchini Banana loaf
Original recipe from Taste of Home

2 eggs
1 cup light brown sugar, packed
1/2 cup canola oil
1 medium ripe banana, mashed (about 1/2 cup)
1 cup gluten-free flour mix
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
3/4- 1/2 cup shredded unpeeled zucchini

In a bowl, beat eggs. Blend in sugar and oil. Add banana and mix well. Combine the flour, cocoa powder, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini just until combined.

Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-50 minutes or until a toothpick comes out clean. Cool for 10 minutes. Remove from pan to wire rack to cool completely.

Yield: 1 loaf


Other meals I managed to squeeze out of the 15-inch zucchini ...

Vegan Lunch: Zucchini Pizzas (ingredients include: zucchini, salsa, mushrooms, cheddar rice cheese and spices)

Zucchini Mushroom stir fry (ingredients include: zucchini, mushrooms, red onion, whole wheat pasta, BBQ sauce and cayenne pepper)