The fall season offers so much hearty goodness. As we know, eating seasonally is nourishing for the body and soul. This spaghetti squash lasagna is one of my favorite fall recipes. Most lasagnas are made with refined, carbohydrate rich noodles and few vegetables. While they may taste good, you won’t feel good afterwards. That’s what makes this one-pot meal the perfect complement to a cool autumn day. The squash is just a lovely accompaniment to the rest of the Italian goodness.
Tom Harper never dreamed his research around phytoplankton would lead him to a remedy for his cancer. Owner of a Vancouver Island based sea farm, Harper was simply looking for a way to extract phytoplankton from the ocean and then recreate its bloom in tanks.
There are lots of pH balancing foods on a keto/low carb diet, despite it being full of meat which can naturally lower your pH – not a good thing!
The trick to staying in ketosis is not only to avoid all obvious sources of carbohydrate, but also to be careful with your protein intake. If you eat large amounts of meat, eggs and the like, the excess protein will be converted into glucose in the body. This compromises optimal ketosis.
I’m constantly creating and discovering new healthy, low sugar snacks. It’s especially convenient when you need something satisfying to ‘grab and go’. My daughter, Ayla, especially loves these because they are very tasty and fun to eat. We love making them together - it’s simple to prepare and quick to clean up! This recipe makes 50 energy bites that you can store in the freezer and take out when needed.
Enliven you daily hydration this summer with infused vitamin water. Strawberries add a touch of sweetness, while cucumber, mint, and lime make the water taste so refreshing and bright! It’s easy to prepare and you’ll quickly notice your kids or spouse drinking more water than usual!