101: The Good, The Bad, The Yummy: Vitamins, Air Fresheners, Spaghetti Squash
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
- I started this conversation in recent episode 100 “Healthy at Home” – and check out this previous episode “The Dorito Effect” on artificial flavors – it’s the same science!
- Read those ingredients! Commercial air fresheners are toxic-laden nightmares
- So, what are your options?
the YUMMY: Spaghetti Squash Frittata
- 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.
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.
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