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101: Multi-Vitamins, Air Fresheners (Yuck!); Spaghetti Squash Recipe - Good / Bad / Yummy

On Air with Ella episode 101


March 2017: Welcome to the second installment of this new weekly feature where I share one thing that I'm loving, one thing I'm not, and one simple, easy, clean recipe.


the GOOD: Liquid Multivitamins from Mary Ruth Organics

  • Mary Ruth Organics Premium Supplements – I was introduced to Mary Ruth Organics by a listener, and on a whim decided to try out both the morning and evening liquid vitamins. (I try to get most of my vitamins from REAL FOOD, but I know I'm lacking in magnesium, vitamins D and B).

  • I started these about 3 months ago, and judging by my fingernails and hair, there’s something to this (they’re growing like crazy!).

I’m now on monthly auto-ship (saves 10%), and I find this far easier than pill-popping for some reason. Get a one month supply for $39.95 per bottle, or auto-ship and save a bit more. It comes to about $2.40 a day, and I am a total convert.


the BAD: Air Fresheners, Fragrances & Diffusers

Read those ingredients! Commercial air fresheners are toxic-laden nightmares

So, what are your options?

the YUMMY: Spaghetti Squash Frittata

You Need:

  • 1 small spaghetti squash (need ~2 cups shredded)

  • 3 eggs

  • 1 cup organic kale or spinach, chopped

  • 1/2 cup mushrooms, sliced (or another veggie)

  • 1/4 cup onion, diced

  • 1/2 tsp oregano (or spices you like!)

  • sea salt and ground black pepper to taste

Directions:

  • Bake the spaghetti squash: Wash and slice the squash in half (length-wise) and place cut sides face down onto a baking sheet with some water in the bottom of it. Roast about 25-30 minutes at 350F (until tender). When done, shred the insides with a fork into a bowl and set aside. *I do this in advance and keep in fridge until I'm ready to make something!

  • Sauté your chopped onion, mushrooms, etc - add the greens last and don't overcook

  • Crack the eggs into the bowl with the squash and mix in the spices

  • Stir in the veggies and then pour the mixture into the sauté pan, cover and cook over medium heat for about 8 minutes or until eggs are cooked through.

BONUS! 5-minute version: I will often shortcut this recipe for a simple, SUPER easy dish with pre-cooked squash. Simply scoop some squash in a bowl and stir in 2 eggs and S&P. Cook as you would an omelet. Makes a big, fluffy, easy egg dish for breakfast, lunch or dinner!

More great ideas for spaghetti squash:


What do you think about this week's choices? Please share your feedback with me. xxoo Ella


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