Sometimes are lives are overwhelming. Instead of ordering in, try an easy recipe, packed with fiber and nutrients.
Preheat oven to 375 degrees.
1 med spaghetti squash
1/2 yellow bell pepper, chopped small bites
1/2 orange bell pepper, chopped small bites
1/2 white cannelloni beans or your favorite
1/4 pomegranate seeds
1 small jar muun chi Lemon Chia or Pumpkin Chia Pudding
1 scallion chopped for garnish
Salt and pepper to taste
Cut a spaghetti squash lengthwise in half. Drizzle with avaocado oil, leaving the seeds and pulp intact. Place in oven with seed side exposed.
Bake for 30-40 min. You will be able to pierce with a fork when done. Chop your veggies while they squash is cooking.
Cool your squash slightly so you can handle shredding it with a fork bringing out the spaghetti strands. Mix these spaghetti strands with the pudding of your choice,
Sprinkle the chopped veggies and pomegranate seeds on top. Serve with the chopped scallion.
This is a light refreshing dish with lots of polyphenols and fiber that will fuel for your gut microbes and help heal the lining of your gut, You will be providing nutrients for your eyes, skin and heart. High in vitamin C, B6 for your blood, Lutein for your eyes. Enjoy this easy colorful dish with your children and see how many colors of the rainbow they can find!