Foot and Fitness Tips...

Mexican Fried Rice Nachos

Mexican Fried Rice Nachos

Our world has been turned upside down this past week. If you follow us on Instagram or subscribe to our newsletter, you’ve already heard: our adopted son, Larson Ames, entered the world on February 19! I got to witness his birth (incredible), and we spent a blissful few days in the hospital. We owe everything to our sweet birth mama, who is an angel. He’s home now, and we are still pinching ourselves. Larson is absolutely perfect, and we are head over heels in love. His birth is the answer to thousands of prayers after 8 years of uncertainty of how our family would start. If you’re new to our story,  see these posts on cancer, miscarriage, adoption, and uncertainty. We made these nachos the day before Larson was born, and it couldn’t be a more fitting recipe to share with you today. It’s by our friend Jessica Murnane, who’s just published her first cookbook, One Part Plant, full of gorgeous plant-based recipes. I met Jessica around the time we were looking into pursuing adoption, and not only is she an incredible, passionate and talented woman, she is an adoptive mama too! (Her son Sid is quite the charmer.) She’s been a bit of an adoption […]

A Couple Cooks – Recipes for Healthy & Whole Living

Coconut Cream Overnight Oats + Weekly Menu

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I always enjoy reading what’s in vogue in the world of food. In small-town Michigan, we get only a taste (no pun intended) and it’s guaranteed to lag months, even years, behind the foodie “capitals” of world, like New York City. I mean, we have a gourmet cupcake shop…that counts for something, right? Except cupcakes…

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The post 5-Minute Kimchi Tofu Scramble appeared first on Simply Quinoa.

Skillet Eggplant Marinara

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   This post was created in partnership with Newman’s Own. All opinions are our own. “We’ve had two generations of college bred people now who have really been indoctrinated with the idea that every big problem has a big solution. And I just don’t believe it! The big problems we have now will be solved by hundreds of people accepting local responsibilities for small problems.” -Wendell Berry    I grew up in the 90’s when being a “world changer” was the ultimate goal of the American suburban kid. Love the Earth and love all humans were messages that stuck with me. How to do it—well, that is quite another thing. We humans can be good-hearted and try to “help” solve big problems, but sometimes our egos get in the way. We think we know the right way to do things, so we don’t ask the people we’re trying to help what they need. Sometimes our selfishness gets in the way and we’re only willing to go so far. And sometimes the problems are just too big to really make a dent, so we get paralyzed and don’t do anything. I love Wendell Berry’s quote above because it gives me hope to […]

A Couple Cooks – Recipes for Healthy & Whole Living

You’ll Love This Spaghetti Squash Cheesy Pasta

You’ll Love This Spaghetti Squash Cheesy Pasta

Is there anything more comforting than a big bowl of cheesy pasta? If you’re looking for a creative twist the next time you have a craving, give cheesy spaghetti squash a try! Versatile and nutrient-rich, spaghetti squash lays the base for this recipe, while broccoli adds even more vitamin A, fiber, and vitamin C.

Watch this video to see how easy it is to make this dish and check out the recipe below.

Spaghetti Squash Cheesy Pasta

From POPSUGAR Fitness

Ingredients

  1. 1 large spaghetti squash
  2. Canola oil spray
  3. 2 cups broccoli florets, steamed
  4. 1 tablespoon ghee
  5. 1 tablespoon whole wheat flour
  6. 1 cup low-fat milk
  7. 1 cup reduced-fat cheddar cheese, shredded
  8. 1/2 cup grated parmesan, plus 1 teaspoon as optional garnish
  9. Salt and pepper, to taste
  10. 1 teaspoon red pepper flakes as optional garnish

Directions

  1. Preheat oven to 400ºF. Cut the spaghetti squash in half. Scoop out and discard the seeds. Spray the center of both halves of the squash with cooking spray and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
  2. Remove the squash from the oven, and let cool. Once it’s safe to handle, scrape the flesh into a large bowl. Add the steamed broccoli florets to the bowl, and set aside.
  3. In a large saucepan, melt the ghee on medium heat, and whisk in the whole wheat flour. Add the milk, and whisk quickly. Turn heat down to low, add the cheddar and 1/2 cup grated parmesan to the saucepan, and stir until melted. Remove from heat.
  4. Pour the cheese sauce over the spaghetti squash and broccoli mixture, and toss until all the squash is covered.
  5. Dish into 4 portions, and top off with the salt and pepper to taste, plus red pepper flakes and extra parmesan if you wish!

Information

Category
Pasta, Main Dishes
Yield
4 servings
Cook Time
1 hour

Nutrition

Calories per serving
300
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A healthy spin on queso dip, this vegan kimchi queso is easy to prepare, made with only pure, whole food ingredients and still has all the flavor of the traditional recipe. Enjoy this dip warm with your favorite tortilla chips! Everyone has a vice, right? For some, it’s ice cream. Others it’s cookies. Or even potato chips. For me though, […]

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