As summer approaches with its' long hot days and weekend gatherings, this roasted vegetable and bocconcini salad will certainly be a hit at bbqs and birthdays. It's a versatile dish, you can exchange the vegetables for your personal favourites, what you've got on hand or what comes in your weekly vegetable CSA. I know I'll be changing up the recipe as the season moves from early kale to summer squash and tomatoes.
I love simple, effective workouts. Perhaps it's the fact that I want my workouts to be an opportunity to rest my mind and get more in tune with my body. The less equipment, the better. Easier set up? I'm in! A super effective, challenging total body workout with a single dumbbell? Yessss, please.
Frittatas are a breakfast staple in our house. If we are home on the weekends and not on our way to the ski hill I take the extra few minutes to whip up a frittata. We eat them so often that my two year old daughter calls a frittata 'eggs-tata'.
This mexican version of a frittata has become our new family favourite. It is packed full of flavour and pairs perfectly with avocado toast!
Feel free to add canned corn, or black beans to add a bit more fibre and mexican flair to this recipe.