I used my own coconut milk yogurt (recipe on this blog site).
I cooked the spaghetti squash and shredded it a day ahead of time, which made this simpler. I cooked it by putting it in the slow cooker with 2 cups of water on low for 6 hours. I cut a few holes on the squash with a sharp knife before closing the lid. It was so easy to cut and shred.
Recipe:
http://detoxinista.com/2013/02/cheesy-spaghetti-squash-casserole/
My name is Miriam. I believe in honoring God by keeping our temples healthy and holy. Disclaimer: I'm not a doctor, registered nurse, or licensed dietician, just a home-schooling mom. Any information I provide is for general education purposes only. I recommend that everyone work alongside their personal physician while pursuing treatment for any condition.
About Me
- Miriam
- I have a health ministry for friends, family, and health lovers world-wide. I'm totally into all-natural and avoid chemicals, food additives, etc. even in my cosmetics. I am working toward eating Vegan, Organic, and raw as much as possible (my family too). I'm married, and have two teen daughters that I homeschooled up until high School and two grown step kids. Optimal Health - God's Way ".....and the fruit thereof shall be for meat (FOOD), and the leaf for MEDICINE." Ezekiel 47:12 KJV
No comments:
Post a Comment