On this particular morning especially, I am thrilled that I not only made this frittata to feed me lunches for the week, but that I also packed my lunch last night.  See, I was the victim of a false fire alarm situation (in the rain), and this morning my 9 am meeting with a new client was not giving me the normal flexibility to go in to the office late.  All kidding aside, I was out of my bed, and out the door in 2 minutes flat.  If that.  I am actually really impressed with myself.  I think I managed to look somewhat normal, too.

SO, originally I was going to write about how perfectly awesome this would be for company, but even more how perfect a frittata was for a busy weeks lunches and dinners ... and well, look at me testing my own theories.  But really, it is.  And this recipe in particular is incredible.  Especially if you like things with a little heat, and a little savory - you will really enjoy this.  

One of the reasons I love kale is because it holds up so well after its been cooked, or has had a dressing added.  Any other green you have to eat immediately, but not my pal kale.  In fact, I feel like it just gets better.  I had a ton of kale that I hadn't gotten around to eating yet on Thursday of last week, and I was leaving on Friday morning for the weekend to celebrate my littlest bro's graduation.  Getting takeout was tempting, but ultimately decided to just make whatever I had left in the fridge.  I discovered braising recently (hello braised leeks!), and I really think that roasting is to fall and winter vegetables, as braising is to spring and summer vegetables.  It is a mix between searing and steaming, and is so light and flavorful.  This kale held up so well for the base of a salad the next day at the airport, and was just so much yummier than a bed of lettuce.  I made this not planning to post it, but today was scrambling to find the recipe notes I left for myself, so that I could make it again.  What better place to document it. 

I adore a good, simple roasted asparagus.  It is as easy as it is delicious, and we make it time and time again at home.  I just wanted one other great go-to recipe for one of my favorite veggies just to switch it up with the criteria being the same.  Must be easy, must be delicious.  This recipe is just that.  The flavors are so light and subtle, yet make it such a different dish than the one we are all used to.  Try this ASAP!  It is to die for. 

This was a leftover recipe from Cinco de Mayo that was a hit and definitely one that I want to save for the summer and all of the Cinco de Mayo's to come.  I also think that this would be to die for over a simple grilled salmon or sea bass!  Can't wait to try that, too.  Yum!  I hope you enjoy.

When I came across this smoothie recipe I couldn't wait to try it.  I love smoothies, but every time I try and find a good recipe, I feel like there are all of these different protein powders or ingredients that I just don't have lying around.  Love them, but those are the ones I'm going to buy.  All of a sudden my convenient and easy snack is a pain in the butt.  I love that most of the produce is frozen, the only other ingredient is coconut water, and the color of it is gorgeous.  And it tastes AMAZING. 

Now for the things to feel good about: this smoothie is packed with Vitamin C from the mango, strawberries, and oranges, which is an incredible antioxidant that also helps make collagen.  Carrots are huge anti-agers from the beta-carotene that our bodies convert to retinoids, and coconut water is one of the best ways to naturally rehydrate with a little extra kick of potassium and magnesium.  It also tastes like sorbet. 

Fun fact: when I was in the 6th grade and had my first aol account, my first password was salsa.  I imagine there will be multiple salsa recipes on here so I am going to have to get specific with naming them.  This is a classic restaurant salsa that turned out great!  Absolutely incredible with roasted plantain chips!