This Week’s the GOOD, the BAD, the YUMMY!

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. 

After last week’s inaugural episode of G/B/Y, I received a question from Riana about vegetarian sources of collagen. Here’s what I learned about supporting collagen production from vegetarian sources alone. (Spoiler alert: eat seaweed ;-)).

 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 – especially after this interview with Gary Collins! – 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

 the YUMMY: Spaghetti Squash Frittata

Ode to the Spaghetti Squash

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


  • 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.

photo cred:

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. 

And, if you’d like to learn more about how some of the links above help support the show, read this.

xoxo Ella

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