I try and I try to eat as healthy as I can but like most of the world, I fail A LOT. I’ve realized basically it’s all about what I have in my home so if I keep the bad out, typically I’m ok. Although I often find myself with extremely strong cravings. I have to have snacks, I just have to. Plus I have kids so it’s hard not to have stuff in my home for them. I just have to make sure it’s the good kind of snacks. I have learned if I find healthier substitutes for the things I love so much, it makes it much, much better. So I am sharing a couple of recipes here today we love and also taking you on a journey through my Vitacost haul. I really wanna do this more often and show you what I’m getting at Trader Joe’s, what I’m ordering from Shipt and Costco. So here we go…












2 spaghetti squash

1 lb lean ground beef or bison

1 diced onion

Handful of chopped tomatoes

2-4 cups tomato sauce (actually just however you like it, we prefer a lot of sauce)

Italian seasoning

Salt & Pepper

1-2 Tbsp minced garlic depending on your love for garlic

2 Tbsp parmesan cheese

2 cups shredded mozzarella cheese (or if you love cheese like me wayyyy more)


  1. To cook spaghetti squash, preheat oven to 375 degrees F and cut squash down the middle lengthwise. Scoop out all seeds and place cut side down in baking sheet or shallow glass pan. You can either a.) brush lightly with olive oil for crisper “noodles” or put water in bottom of baking pan to steam them.
  2. Bake for 35-45 minutes or until able to pierce with fork.
  3. In the meantime, drizzle olive oil in large pan over medium heat and sauce the tomatoes, onion, meat and garlic until no longer pink.
  4. Stir in spaghetti sauce and seasonings and bring to a boil, then simmer until spaghetti squash is ready.
  5. Remove squash from oven and let cool (its hot trust me, I’ve made the mistake) then fork out the strands of spaghetti into large bowl.
  6. Add parmesan to sauce.
  7. Alternate spaghetti squash and pasta sauce mixture into a 9×13 baking dish then top with mozzarella cheese.
  8. Cover with foil then bake again at 350 degrees F for 30 or so minutes. Uncover foil and melt cheese in oven for a few more minutes then season to taste. (I personally added crushed red pepper flakes)

Hope you guys loved the recipe and my picks from Vitacost! Feel free to email or comment with any questions. Xo.

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