With all of the spaghetti squash consumed in January for Whole30 , paleo resets and clean eating challenges, I want to remind you again of the best way to cut and cook it! This takes half the time, produces twice the length of noodle strands, and avoids mushiness. Don’t forget to share, and bookmark! Place the squash directly on the middle rack and turn on the heat to 400°F to soften the skin. Line a large sheet pan with parchment paper. When the preheat timer goes off, remove the warmed squash
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With all of the spaghetti squash consumed in January for Whole3…
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Cook the Book with me! Follow along on pg 226. Funny story – this recipe was actually cut from my Eat What You Love cookbook four years ago because I was afraid it was a little too “out there” for people. I put it on my blog and it has now become the most visited recipe in the last four years! So of course I had to give it a permanent spot on your kitchen counters in the new book Healthy in a Hurry - with a little makeover to make it taste even MORE like the Skillet Queso of my youth. 😍 What’s
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Here's a sneak peek and introduction to my newest cookbook, Healthy In a Hurry! This book was a labor of love that came to life over the pandemic and I'm so thrilled to see it on shelves, and most importantly, your homes.🥰 I'm honored for the trust you place in me and I can't wait to celebrate with you all so mark your calendars for Sept. 13th! Link in comments! | Danielle Walker's Against All Grain
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For my birthday last summer, the chef at Carneros made a fully paleo meal for Ryan and me with the most amazing Italian salsa verde—salty, herbaceous, and so easy to make. I’ve been hooked ever since and recreating it in my kitchen. 🌿🧄Comment ‘recipe’ below, and I’ll DM you the link to print it! | Danielle Walker's Against All Grain
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