Coconut Yogurt Blueberry Parfait

On these hot summer days having a refreshing snack is so delightful! We don't eat dairy in our house so instead of using regular yogurt we eat coconut yogurt, it's #dairyfree #soyfree #cornfree and taste amazing. We throw in some fresh fruit and sometimes some mint and it's the most refreshing snack. Me and the girls love it and it's nice knowing that I'm feeding my children something healthy and creating healthy habits for them

What you Need:
Coconut yogurt
1/2 cup blueberries
Little  Mint

What you DO:
I added some blueberries at the bottom followed by 1/2cup of coconut yogurt and then added the rest of the blueberries to the top. I garnished it with a little mint to give it the refreshing summer feel.


Enjoy!

Toni Jones

Spaghetti Squash Dinner

This has to be one of my most favorite "pasta" dishes. It's low in carbs, taste great, and easy to make! We eat it at least once a week in our house and there is never any leftovers. 

What you Need:

1 large spaghetti squash 

1 jar of Rao's Marinara Sauce (got mine from Sprouts Farmers Market)

What you Do:

Preheat oven at 375

I put the whole squash in the oven because its so hard to cut it when the outside is so hard. With a sharp knife I poked all around the squash and put it in the oven on a tray  for about 1hour and 20 minutes. Just rotate the squash every once and a while. It's done when you can poke a knife easily through it. 

Once out and cooled off cut the squash in half, length wise and grab a fork and shred the inside into a bowl looks like spaghetti noodles. Transfer all the "noodles" back into the pot and pour sauce over and heat up and serve.

Enjoy!