Spaghetti squash is a staple in my kitchen as you can use it as a pasta replacement in any dish you please! When cooked, it comes out in strands that resemble spaghetti noodles. It is a great source of fiber and vitamin A, and also contains vitamin C and other antioxidants; therefore it has much more nutritional value then regular pasta.
There are many different ways to cook spaghetti squash, but I now have my favourite as it consistently comes out with the perfect texture, not too hard or too mushy!
Cut squash in half lengthwise
Put squash cut side down in a baking dish
Add up to a cup of water to the dish so that it’s base is fully covered
Bake at 375 F for about 40 minutes, or until tender
When ready, use a fork to rake the squash into “pasta”
Once cooked, you can top it with anything that would would put on regular spaghetti noodles!
It is harvested early in the fall season, so you’ll be seeing them in your grocery stores soon!
I’ve been using food to help balance my hormones in order to clear up the hormonal acne that I was getting on my chin. One of the things included in my hormone balancing meal plan is getting 2 tsp of turmeric into me every day! Luckily I really like turmeric and consume it often, making turmeric tea and sprinkling it on everything. My new favourite way to enjoy turmeric is Golden Milk – I drink it every evening!
We were so happy to team up with Loam Magazine again to bring you this video highlighting sustainable eating while sharing one of our healthy recipes. The majority of the ingredients used in this dish were either grown in our garden, or grown locally from an organic farm. We realize that it is the middle of Winter in Canada, but we hope this will be some inspiration for anyone interested in growing their own garden since March tends to be a good month to start seeds indoors.
If you don’t have a green thumb, not to worry! There are still other options for people looking for local, organic produce, some of which include local food shares, and farmers markets. Also, if you’re concerned that it’s cold and winter, most food shares are year round and provide bins of produce throughout all seasons.
I made this simple diary free soup the other day and thought it would make the perfect Meatless Monday dish to share. You only need a handful of ingredients, but it packs a lot of flavour and makes a comforting dish to serve on a cold day. On top of that, you are getting some great health benefits and a decent serving of veggies in each bowl from the cauliflower, cayenne and garlic. Hope you enjoy!
Hummus is one of my favourite snacks because it is easy to make, tastes delicious, and it’s a great source of protein. I try to eat protein with every meal, including snacks, because it helps to keep my blood sugars balanced. My favourite foods to eat with hummus are carrots, cucumber and celery, so it’s also a great way to get more veggies into my body! I also love that there are so many different ways to make hummus that result in such a variety of tasty flavours. This recipe for Pumpkin Hummus is from my wonderful Holistic Nutritionist, Kathrin Brunner, and it has quickly become a staple in my lunch bag!
This dish is obviously really healthy, but it tastes great too! Broccoli is so good for you, with just 1 cup of it providing 100% of your daily need of vitamin C and K, and this meal is a wonderful way to load your body up with it!