On any given night in our house, we’re eating some permutation of a roasted veggie tray. Whether it’s roasted baby potatoes with rosemary, or our family favourite of just broccoli, salt, pepper and olive oil – there’s almost always a tray of veggies roasting away in our oven.
Maybe it’s because we’re still in the thick of winter, but lately I’ve been craving some of my summertime favourite foods. This Roasted Corn & Black Bean Salad is a go-to when we’re heading to a potluck or when I’m looking to do a bit of food prep on a Sunday (any given Sunday, not only during the summer).
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.
If I had a penny for every time I’ve heard this statement: I have my workouts all figured out, I just really like food and I really like to eat.
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.
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