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!
If you’re on the hunt for a delicious one bowl meal, look no further. This recipe is so simple and it takes nearly no time at all to make (under 30 minutes). Plus, you are getting a complete protein from the quinoa and extra protein from the chickpeas. Read on for the full recipe!
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!
I was recently exposed to Maca Powder, a ‘superfood’ that grows at high altitudes. It has been linked to increasing energy levels and balancing hormones just to name a couple of perks to the flavour, which is why I enjoy adding it to my smoothies. To me, maca powder has a rich nutty flavour, but it can be an acquired taste (Erin isn’t a fan, but I love it). It’s my new favourite smoothie add-on :). Read on for the full recipe and the brands of the powders I use. (more…)