Rainbow Roasted Veggie Tray

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.

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Roasted Corn & Black Bean Salad

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).

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Long Weekend Roasted Vegetable + Bocconcini Salad

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.

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One Pan Mexican Frittata

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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