Podcasts about Spaghetti squash

We revisit 12-year-old Sky for the first and last time she has Spaghetti Squash... until today... 

In this episode, Patrice Lewis, a self-sufficiency expert, discusses her article "Is Gardening Financially Worth It?" with Mother Earth News Lead Editor Ana Skemp and offers advice on making gardening economically worthwhile, from selecting high-yield plants to employing cost-saving strategies. They share their experiences and tips on successful gardening, emphasizing the importance of factors like choosing the right crops, managing costs, and protecting against pests, while extolling the joys of gardening and food preservation. More from Mother Earth News and Friends

Time for Sports Graffiti! What is the latest on Jimmy Butler? Momo shares her insights on the latest trade buzz around the league. Is there any possibility the Lakers could land Jimmy Butler? Mason is offended Momo suggested spaghetti squash is comparable to spaghetti. Wassup Foo! Learn more about your ad choices. Visit podcastchoices.com/adchoices

On today's episode, Chef Cal and Christa DeMercurio take you on a tasty journey, revealing their secrets for making cooking a delightful experience. In this episode, we're exploring the versatility of spaghetti squash, mastering the art of roasting meat, and finding the perfect wine pairings to elevate your meals. Trust us, you don't want to miss it!TODAY'S FEATURED RECIPE: How to Cook Butternut SquashHere are **5 keys** you'll learn from this episode:1. **Spaghetti Squash Magic**: Discover multiple ways to prepare and utilize spaghetti squash as a delicious, low-carb alternative to pasta. Think piccata style!2. **Meat Roasting Tips**: From prime rib to turkey, learn the essentials of searing, seasoning, and achieving the perfect tenderness with a dry rub.3. **Wine Selection Savvy**: Dive into the fascinating world of the Cabernet wine varietal and learn how tannins and aging affect flavor.4. **Kitchen Bonding Benefits**: Understand the importance of cooking together and the magic it creates in family relationships. Plus, get practical advice on communication and organization in the kitchen.5. **Advanced Meal Prep**: Get tips on efficient grocery shopping, meal prepping, and the art of utilizing leftovers to minimize waste.Send us a Text Message.We love FAN MAIL!

Are you new to plant based eating and not even sure where to shop? Worried that your usual store won't have the ingredients you need, which would feel inconvenient and overwhelming? Perhaps you're not even sure what you would do with plant based ingredients once you find them! Today we're tackling a few ingredients that may be less than familiar to you, including winter squash, and helping you learn how to easily incorporate them into a healthy plant based diet.  We're arming you with the know-how to confidently choose, prepare, and savor these seasonal delights with methods that apply to other areas of plant-based eating, too.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Tikka Masala is not exactly an Indian flavor. It was originally created by an Indian Chef – in London! I love the sweet creamy flavor from the tomato base with rich Indian Curry flavors. It is a natural sauce for almost any starch, or tofu. Spicerer Nick Davoren will introduce Local Spicery's brand new Tikka Masala blend, and demonstrate his recipe for SOS-free Chickpeas Tikka Masala. Recipe can be found at https://www.localspicery.com/blog/ Remember that when you order from Local Spicery, start out at Chef AJ's landing page https://www.localspicery.com/chefAJ/ so you will receive two small samples of SOS-free spices. https://californiabalsamic.com/chefaj The three recipes for this month are: Blazin Cranberry Spice dressing https://californiabalsamic.com/blazin-cranberry-spice-dressing/ Spaghetti Squash and Blazin' Sauce https://californiabalsamic.com/spaghetti-squash-and-blazin-sauce/ Pumpkin Black Bean Soup https://californiabalsamic.com/pumpkin-black-bean-soup/ With any order placed through my link californiabalsamic.com/chefaj write "CHEF AJ" in the order notes during checkout along with the names of two flavors to receive two free 1.6oz samples of those flavors with your order. For orders over $75 in product (BEFORE SHIPPING), type a bonus THIRD flavor to get that flavor in a free 3oz travel bottle. This is a Chef AJ exclusive! This promotion is not combinable with other promotions. The order notes box is BEFORE clicking the button to proceed to PayPal, right below the email address box at the bottom of the Checkout Page.

Fresh from the garden it's Spaghetti Squash with Marinara! Enjoy!Written RecipeHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Nicky Pitman, director of Shemesh Farms. A social enterprise, Shemesh Farms provides meaningful employment to people with diverse abilities and special needs. Pitman talks about growing herbs, the community aspects of gardening, and much more. She also shares her recipe for vegetarian spaghetti squash. Get the recipe and read the highlights. For more from Taste Buds, follow @TheDEBMethod on social media.

Rach's spaghetti squash supper!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week the hosts look at a study that shows the music we listen to while exercising can improve our workouts, and they discuss a new peanut allergy treatment that has been approved by the FDA. Plus, they'll share a healthy recipe for spaghetti squash with garlic and herbs.

We're here with Dillon and Reebs of Well Your World. They are making two delicious plant based and SOS-free recipes: a Spaghetti Squash Casserole and a delightfully simple Hamburger Wrap. Click here to get the recipes! https://bit.ly/WYWandChefAJ1 Dillon and Reebs have a YouTube Channel where they create easy, healthy, plant-based recipes without any salt, oil, or sugar, and their products follow suit! They offer a robust lineup of healthy products such as sauces, salad dressings, dry mixes, spices, and even a banana pancake mix that will help you get in and out of the kitchen without sacrificing flavor or health. Created from all whole food plant-based ingredients without any added preservatives, chemicals, or other garbage, Well Your World products are among the healthiest on the entire planet! And now they have cookbooks for sale too! Buy their cookbooks today! https://wellyourworld.com/cookbooks Subscribe to the Well Your World channel! https://www.youtube.com/@WellYourWorld Reebs and Dillon also host a live cooking show membership called WELL YOUR WEEKEND. They go live twice a month on Fridays. They are offering a FREE TRIAL of their cooking show during the month of January. Click this link to join now! https://wellyourworld.com/freetrial Our next two LIVE COOKING SHOWS: Bowl Building Recipes & Tips - Friday January 27, 11AM PST On-The-Go Lunches - Friday February 10, 11AM PST As a member of WELL YOUR WEEKEND, you get: -2 LIVE episodes a month with the whole community! -Access to over 110 past episodes and recipes -10% discount on all products in our store (including cookbooks) -PDF downloads of every recipe -New vegan, oil free recipes (over 400!) Sign up for their Live Cooking Show here: https://wellyourworld.com/freetrial Join Dillon and Reebs in the Well Your World Community Facebook group: https://www.facebook.com/groups/wellyourworld

Linda Tyler is a plant-based cooking instructor, cookbook author, and writer. She teaches plant-based cooking classes for Portland and Mt. Hood Community Colleges in Oregon. In addition to her cook-along classes, she offers one-on-one plant-based lifestyle coaching through Portland Community College. Class descriptions are available here. Through her website, www.graciousvegan.com, Linda shares healthy plant-based recipes and answers to common questions about plant-based cooking. She uses no oil, refined grains, full-fat coconut milk, or refined sugar in her recipes, and she provides answers to questions such as “What's Wrong with Oil?” and “What is Water-Sauté?” Linda started a 30-Day Plant-Based Eating Habit Challenge program in January, focusing on research-based approaches to structuring and supporting new habits (using the books Atomic Habits and Tiny Habits). Information on the Challenge is here. Linda has published recipes in the Vegetarian Journal (now Vegan Journal); written guest blogs for Faunalytics.org; published articles on animal welfare issues for LA Progressive, Sentient Media, and Citizen Truth; and demonstrated plant-based recipes on local TV in Portland. She is a long-time volunteer for Nutritionfacts.org and is currently on the video review team. Connect with Linda on: Website: http://www.graciousvegan.com Facebook: https://www.facebook.com/graciousvegan/ Email: graciousvegan@gmail.com

On this week's Fresh From The Field Fridays with Dan the Produce Man we step into the kitchen with Chef Danny Serio as he shares tips on preparation of some of our favorite in season items like Spaghetti Squash, Bartlett Pears, Portobello and Button Mushrooms, Mangoes and Kiwifruit. It's Fall so don't stall tune in and hear it all! FANCY SPONSORS: Ag Tools, Inc.: https://www.agtechtools.com, Flavor Wave, LLC.: https://flavorwavefresh.com, Noble Citrus: https://noblecitrus.com, Buck Naked Onions/Owyhee Produce, Inc.: http://www.owyheeproduce.com and John Greene Logistics Company: https://www.jglc.com CHOICE SPONSORS: Indianapolis Fruit Company: https://indyfruit.com, Equifruit: https://equifruit.com Arctic® Apples: https://arcticapples.comSev-Rend Corporation: https://www.sev-rend.com and Jac Vandenberg Inc.: https://www.jacvandenberg.com Dole Fresh Vegetables: https://www.dole.com/en/produce/vegetables and Golden Star Citrus, Inc.: http://www.goldenstarcitrus.com STANDARD SPONSORS: London Fruit Inc. https://londonfruit.com, Fresh Cravings: https://www.freshcravings.com, Freshway Produce: https://www.freshwayusa.comand Citrus America: https://citrusamerica.com --- Support this podcast: https://anchor.fm/theproduceindustrypodcast/support

Sam says he was the HERO at a funeral this week!The Top 5 Entertainment Stories of the week - NO Johnny Depp or Amber Heard, we promise! Only the stuff you care about. How to roast spaghetti squash - Jodi's method.

The volume of food waste and the compounded loss of resources for each and every fruit and vegetable that isn't "retail perfect" is staggering when you multiple the losses across the category. Fortunately, there is a new breed of entrepreneurs tackling food waste through upcycling, a commercial endeavor to reuse food that doesn't meet the rigorous retail standards, but by other measures is perfectly suitable for consumption. Meet imPASTA! Foods Company and the senior leadership team with a vision and mission big enough to solve a portion of the food waste puzzle.  Donya Litowitz, CEO and co-founder, a Forbes #1000 honoree teamed up with Peter Mead, CSO to commercialize the benefits of Spaghetti Squash and upcycle the nearly 60% of waste in their harvest.  Discover the upcycling business model into FoodService, Club, Retail, and Meal-kits.  Connect with Donya Litowitz on LinkedIn: https://www.linkedin.com/in/donyalitowitz/ Connect with Peter Mead on LinkedIn: https://www.linkedin.com/in/peter-mead-1a73028/ imPASTA! https://alreadyspaghetti.com/ ReFed Refed.org Upcycled food Association UFA - www.upcycledfood.org International Fresh Produce Association –  www.Freshproduce.com Project HOOD - https://www.projecthood.org/ Food Bank of Rockies - https://www.foodbankrockies.org/ CanAM Fresh -  www.canamfresh.com   About your Host Tony Moore and the Winning at Work podcast: Are you looking for a fun and light-hearted podcast to stay current on the trends shaping the $1.6 trillion food and beverage industry? My totally awesome brands featured here take us deep into the world of sustainability, plant-based, food tech, CBD, and good for you. Want to learn how to grow a brand? Scale a brand? I've got you covered.  Join me on my mission to discover what makes these companies different, better and special. Episode 115 is sponsored by: Timpl Search - National Food and Beverage headhunters for sales, marketing, innovation, and operations. https://www.joynussearch.com/ Contact: Tony Moore. 404-904-9235. Follow me on LinkedIn: https://www.linkedin.com/in/differentbetterspecialbrands/ Music from Uppbeat: https://uppbeat.io/t/soundroll/get-the-funk-in License code: SF3WUKBUJQULFHXE  

Rachael whips up twice-baked spaghetti squash!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Life School Weekly #4 This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

Hey hi hello, you already know what they deal is. Come in make yourself comfortable and let's cook and converse together!

I love spaghetti squash boiled, and you can make it in a variety of ways. The most popular is to cut the spaghetti squash in half lengthwise, scoop out the seeds with a spoon, and place them on a baking sheet lined with. View detail how to make spaghetti squash boiled

A very quick and do-able recipe for serving spaghetti squash for dinner. Can be made vegetarian and vegan by omitting meat and cheese. A great, lower carb, plant based alternative to pasta that is no less satisfying. Your Inspired Life is dedicated to helping you achieve your goals with more energy, motivation and clarity. As a Registered Dietitian Nutritionist, Certified Health Coach and Creative Entrepreneur, I've gathered my best tips, tricks and resources to help you live the life of your dreams! Whether you are looking for a more positive mindset to tackle your goals, or need help with re-motivation for healthy eating and weight loss, you can come back here anytime you need a boost of motivation. Do you need more personalized guidance? Amy has limited individual coaching packages available, learn more: https://coloradomountainliving.net/nutrition-services --- Support this podcast: https://podcasters.spotify.com/pod/show/amy-hager1/support

In this episode, the sisters record remotely from Sweetwater Apartments in Charleston, SC.  Resident Mixologist, Anthony, mixes up Sinter Sister drinks made with cherry bourbon, triple sec, rum, orange juice and pineapple juice.  The ladies get tipsy!  Anne bakes up low carb, yummy Spaghetti Squash Au Gratin.  Karen covers Johann "Jack" Unterweger, the murdered turned celebrity journalist turned international serial killer.  Then, Anne covers the bonkers tale of the senseless Potter murders out of Tennessee that sounds more like a Jerry Springer show.#evanwillaimsbourbon #billypotter #billiejeanpotter #tennessee#cecilhotel #spaghettisquash #sweetwaterapartments

We catch up on our Valentine's Day, Cheech goes wild, Spaghetti Squash, Food deep dive, Ernie's roommate Covid scare, This Weeks HW: City of God and Warrior (HBO Max). --- Support this podcast: https://anchor.fm/adhdcast/support

H1, S2 - Spaghetti Squash 02/03/2021

Today is National Spaghetti Day.

This lesson is 413 words, a 1 min 39 sec reading time. It is part of the Fall Collection. Video Demonstration👇📍 IntroductionSometimes referred to as nature’s gluten-free pasta, spaghetti squash serves as a practical & tasty base for many meals. It has a texture reminiscent of noodles yet carries the nutritional value of a hearty root vegetable (42 calories & 10% of your daily fiber requirement per cup). Beloved by kids, vegetarians, and health nuts alike, this fall favorite may be one of the ultimate healthy crowd-pleasers. Roasted spaghetti squash costs about $1.50/lb, requires only ~10 minutes of active work, and stores for almost a week, making it exceptionally high leverage. With that said, the squash is relatively bland, so you’ll want to make sure to spruce it up with a delicious topping or sauce. There are some ideas listed below. Best of luck! 🧂 Ingredients Spaghetti squash Olive oilSalt & pepper ⏲ InstructionsPreheat oven to 400°F Slice squash lengthwise & scoop out seedsBrush or wipe with olive oil & salt/pepper to taste Roast face-down for ~30-40 min, or until tender. Let cool a bit. Scrape & fluff insides with a fork. Top or mix & enjoy! 📓 Toppings Reference Guide: Vegetables: sautéed greens, tomato sauce, roasted vegetables Protein: bolognese, sautéed ground beef/pork, poached egg, nuts, chickpeas Creamy: cheese (e.g., parmesan, feta, gruyère), pesto, toasted pine nuts, cream/béchamel sauceHerbs: oregano, lemon zest, basil, parsleySpices: paprika, onion powder, curry, garlic powder, turmeric, garam masala🗂 Recipe Box:86 Spaghetti Squash Recipes [Country Living]Garlic, Parsley & Breadcrumbs [NY Times]Baked with Cheese [NY Times]Lemon & Pesto [Love & Lemons) Chickpeas, Kale & Pinenuts [Love & Lemons) Korean Pork Spaghetti Squash Bowl📝 Notes, Tips & TricksThe squash is ready when the interior is tender or the exterior skin has slightly collapsed. While often available year-round, peak season is early fall through winter. When purchasing, look for squashes that are firm, smooth & yellow.  For creamier squash roast ~1 hour. For al denté strands, roast 30-40 min. The seeds are delicious when roasted. To make, clean them, toss in olive oil & salt, and roast for about 15 minutes (alongside the squash). Add spices (e.g., turmeric, paprika, cinnamon) to dress them up. Uncooked, uncut spaghetti squash lasts for up to 3 months. Store in a cool, dry place. Once cut & cooked, it lasts ~ 5 days. To freeze cooked squash, portion the noodles and save in small, airtight zip bags or Tupperware. 🎓 Further StudyFall Collection [Life School]7 Methods for Cooking Spaghetti Squash [The Kitchn]———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

All the music featured on the 2nd Cronacast - https://youtu.be/NjapTbuKNas album art by Odin_Odang_Obie featuring tracks from.... Jammho (http://isdmxinjail.com/) icrs (soundcloud.com/yungicarus) Yerg Greyscale Peacock (https://soundcloud.com/gpianops // https://twitter.com/gpianops) Lober (https://soundcloud.com/user-237954200 // https://www.youtube.com/channel/UC1JRX0poufM-RIItMXPwmEg?view_as=subscriber Spaghetti Squash (http://salmonofcapistrano.com/) Grawk (https://donate.wikimedia.org/) Actually Literally Satan The Gamer Odin_Odang_Obie (https://twitter.com/ObieOdin) The Mulkmen North Anatolian Fault Augggh Tracklist 0:00 - "You Died of Corono" (Jammho) 1:47 - "Shitty Minor 3" (icrs) 4:52 - "Eh" (Yerg) 7:44 - "Jerry Seinfeld Stole My Pockets" (icrs) 9:24 - "CronaHold" (Jammho) 11:26 - "Am I Gonna Get It" (Lober) 12:29 - "Heavy Breathing" (icrs) 14:34 - "Lugnut Salad" (Greyscale Peacock) 16:33 - Audience Voicemail 16:40 - "Slowdownman" (Jammho) 19:50 - "Warning" (Augggh) 20:00 - Audience Voicemail 20:14 - "Cwatt2" (Jammho) 23:16 - "Flies" (Odin_Odang_Obie) 25:41 - "Yabba Dabba Doo" (The Gamer) 27:00 - "Lost and Found" (icrs) 30:19 - Audience Voicemail 30:43 - "The Bottom Half of Your Face" (TMH / Spaghetti Squash) 32:33 - "Corona Spaceship" (Grawk) 33:46 - "Wrong" (Yerg) 35:51 - "Filed Under M" (Jammho) 39:27 - "New Normal" (The Mulkmen) 40:34 - "Into the Blue" (North Anatolian Fault) 42:09 - "Please Isolate" (Spaghetti Squash) 44:35 - "Chuptune" (The Gamer) 46:02 - "Corona Rona" (Spaghetti Squash) 46:56 - "This Song Tested Positive" (Actually Literally Satan) 48:47 - "Newnewnormal" (Jammho) 49:56 - "SUPERHIGHWAY" (Greyscale Peacock)

another tune for this damn pandemic - originally premiered on CronaCast 2. vocals/lyrics by TMH, music by Spaghetti Squash. We've got a few songs in the works, we'll release them all as an album at some point. lyrics 2 pm at the grocery store I'm in the aisle lookin' at some corn I turn to my right and what do I spy? but a beautiful half of a face I'm stuck here standing in place imaginin' the beautiful bottom half of your face with those eyebrows so plucked and refined now and guess what? I love the size of the gap between your eyes it's not too wide and I imagine that the bottom half of your face is probably fine whoa, I hope you're givin me so much hope whoa, whoa

Karen and Leanne discuss leaky gut and the importance of keeping a healthy gut, and catch up on Leanne's preparation for the birth of her grandbaby.Check out our new merch: bit.ly/sweatymerch

Ingredient) 1 spaghetti squash , 1stick butter , 4 tablespoons minced garlic, 1 cup parm

Daddy Thicc: A new Alex Jones rant of course brings up discussions on who's daddy right now.EAT YOUR ASS: Alex Jones dropping knowledge on the proper food chain once the shit goes down, eating your neighbors. But what Star Wars aliens make good eatin'?DJ Akademiks: Akademiks had a wild night partying with Drake over Instagram live, well deserved. Also a man watches his daughter's face droop mid vaccine and dogs showing up for their owners in fights.GEORGE CLOONEY!, FANTASTIC MR FOX!, BREAKING BAD!, DAVE!, GWAR!, HAIL GENOCIDE!, RMR!, SAM LLOYD!, SCRUBS!, TRIBUTE!, RASCAL!, HOLLISTON!, SHUDDER!, FUNNIEST WOMEN ON TWITTER JIM!, ISSA MOOD!, ISSA VIBE!, SOCK GNOME!, SOCK LOSS!, PHONE GRIFT!, LIZ HACKETT!, LIKES!, JOKES!, ALEX JONES!, RANT!, CORONAVIRUS!, DADDY!, HOT!, THICC!, CERTIFIED!, RIPPED!, COVID-19!, OLD WRESTLERS!, BEEFY!, BRUCE CAMPBELL!, GREY!, BEARD!, EVIL DEAD!, ASH!, SANDY HOOK!, SURVIVAL OF THE FITTEST!, CANNIBALISM!, SIZING UP YOUR NEIGHBORS!, WHEN!, IF!, DAUGHTER!, DOOMSDAY PREPPER!, HYPOTHETICAL!, SELF AWARE!, ATTENTION!, VIRAL!, CHOP HIS ASS UP!, GOING HUNGRY!, TEXAS CHAINSAW MASSACRE!, HUNT!, BEYOND BURGER!, IMPOSSIBLE BURGER!, SPAGHETTI SQUASH!, PALETTE!, THROWING UP!, GORDON RAMSEY!, FOREHEAD!, JACK NICHOLSON!, HAIRLINE!, WIDOW'S PEAK!, SHAVED HEAD!, STAR WARS!, TOSHI STATION!, WOMP RATS!, TWI'LEK!, PLO KOON!, SQUID!, EATING ALIENS!, UNCLE OWEN!, AUNT BERU!, BARBEQUE!, TENTACLES!, MOON GUY!, KIT FISTO!, GROW BACK!, HELLBOY HORN!, DJ AKADEMIKS!, DRAKE!, STREAM!, WASTED!, FREAK OUT!, VLOGGER!, SOCIAL MEDIA!, HENNESSY!, GOOF!, SWAYING!, VACCINE!, FACE DROOP!, RETARDED!, BEHAVIOR ISSUES!, CORONAVIRUS!, CAVEMAN INSTINCT!, STOMP GANG!, END HIS LIFE!, SPIT!, PUNCHED!, SPANISH!, DOG!, BACKUP!, BEST FRIEND!, REPRESENTING!, SMOKE!, DON'T WANT NONE!You can find the videos from this episode at our Discord RIGHT HERE!

all the music from the show and some bits that didn't get aired. original live broadcast - https://youtu.be/biThqCtzVbI read THE MIGHTY LIGHTHOUSE - https://theminutehour.com/zines/ join discord.gg/zx5PYst support https://www.patreon.com/theminutehour Featuring works from... Droopy McCool Jammho Greyscale Peacock (https://soundcloud.com/gpianops / https://twitter.com/gpianops) Kilroy (https://twitter.com/yaboykilroy) Don Haussettler (https://www.youtube.com/user/TormentoftheDahaka) Dad Spaghetti Squash (https://www.egirl.gg/) Jurgen LAIN Toner Martini (https://www.youtube.com/channel/UCGdry9YI8uvnR1AjLLyMOcA) MoxieFamous (https://twitter.com/MoxieFamous) Syphus dont-feed-ben azure album art by MoxieFamous (https://twitter.com/MoxieFamous) Track list 0:00 - 1. See You Online (prod by Greyscale Peacock, sax by dont-feed-ben, bass by azure) 2:47 - 2. asmrtypebeat (Jurgen) 5:13 - 3. changeupshit (Droopy McCool) 8:03 - 4. autowreckshit (Droopy McCool) 10:08 - 5. drumsbad (Droopy McCool) 11:11 - 6. welcome (Syphus) 11:17 - 7. intermission (Dad) 12:47 - 8. olmec (Droopy McCool) 15:19 - 9. wheelin (Greyscale Peacock) 16:44 - 10. P_L_A_N (Jammho) 17:49 - 11. caveman call-in (written by Kilroy, voiced by Crumbles) 20:04 - 12. new age loop (Kilroy) 21:58 - 13. droopy balloon call-in (Droopy McCool) 25:53 - 14. idonotknowwhatabridgeis (Droopy McCool) 26:37 - 15. call from joey (LAIN) 28:00 - 16. catshit (Droopy McCool) 30:00 - 17. chinese finger traps (MoxieFamous) 30:40 - 18. upsetting sound (Greyscale Peacock) 30:44 - 19. neptuneshit (Droopy McCool) 32:05 - 20. circles downward demo (Don Haussettler) 34:39 - 21. the rona (Greyscale Peacock) 34:44 - 22. menacing shit (Droopy McCool) 36:35 - 23. spicy food (Droopy McCool) 39:03 - 24. G_L_I_T_C_H_O_U_T (Jammho) 40:03 - 25. I_N_D_O_O_R_S (Jammho) 42:04 - 26. infection (Syphus) 43:51 - 27. iaminaworldofshit (Don Haussettler) 45:17 - 28. laughshit (Droopy McCool) 45:48 - 29. rat facts (Toner Martini) 48:51 - 30. corona universe (Spaghetti Squash) 53:25 - 31. mid-side processing (Kilroy) 55:40 - 32. autowreckshit (again) (Droopy McCool) 57:45 - 33. cwatt (Jammho) 1:02:40 - 34. stay inside (Dad)

This is the sixteenth episode of Lizzie Love's Kitchen. Today I made some gluten free, vegan Spaghetti Squash with cashew sauce.  Eat and stay hydrated with me! This episode was recorded in front of a live cam room audience and includes their participation through the chatroom. Intro and outro by @Styles_211 on twitter. Visual versions of this podcast can be found on itslizzielove.com

This week the hosts look at a study that shows the music we listen to while exercising can improve our workouts, and they discuss a new peanut allergy treatment that has been approved by the FDA. Plus, they'll share a healthy recipe for spaghetti squash with garlic and herbs.

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With Valentine’s Day around the corner, today’s show is all about nurturing healthy relationships. Lisa Davis joins the show to talk about aphrodisiacs, sexy superfoods, and recipes designed to keep you and the loves in your life feeling healthy, vibrant, and strong. From beets and berries to good fats and good bacteria, Lisa serves up superfoods for a super you and gives us tips for keeping your skin looking its best. She has recipes to share, including her Gluten-free Ooey Gooey Brownies made with cashew butter and dark chocolate and her Cauliflower Rice, which is brimming with colorful vegetables.   Lisa is a health expert with a master’s degree in public health, and she’s the host of two podcasts, including Talk Healthy Today and Naturally Savvy Radio. Sit back and enjoy today’s show that’s chock full of information and healthy ways to nourish yourself and your relationships.   Show Highlights:   Lisa is a California girl who has spent the last 20 years living near Boston; she loves family, outdoors, cooking, and podcasts, and she’s the busy mom of a teenage daughter How Lisa learned to leave her dirty eating habits behind and embrace healthy foods Some of Lisa’s most memorable guest interviews for her podcast Why Valentine’s Day should be about nourishing healthy relationships Lisa’s book, Clean Eating, Dirty Sex, which is really about improving overall health, intimacy, and communication The standard American diet (SAD) is full of heavily processed foods, fried foods, hydrogenated oils, high fructose sweeteners, and lots of added sugar and salt Why your diet should include healthy fats like avocados and olive oils, along with brightly-colored vegetables Women of “a certain age” need healthy fats to help with hormone regulation How nitrous oxide helps with blood flow and sexual function; it can be found in beets, watermelon, nuts, and berries Why water is the forgotten superfood that you should turn to every morning How beneficial bacteria are good for gut health and come from fermented foods like sauerkraut, kimchi, and kombucha The need for prebiotics like garlic, asparagus, dark chocolate, jicama, and onions Aphrodisiac foods: Asparagus has vitamin E and vitamins B6 and B9, which stimulate sex hormones and can boost arousal (try it roasted with salt and pepper and olive oil!) Berries have antioxidant and anti-inflammatory properties, and they help improve blood flow Dark chocolate has “feel good” hormones and healthy fats (look for 70% cocoa or higher) Pumpkin seeds have healthy fats, zinc, and magnesium (they help improve testosterone levels, which are essential for men AND women)) How to practice mindful eating for maximum enjoyment Lisa’s Ooey Gooey Brownies: made with cashew butter, almond butter, or peanut butter, honey, cocoa powder, egg, milk, vanilla extract, cinnamon, salt, baking powder, and dark chocolate How to improve skin health with hydration and a skincare routine Lisa’s Cauliflower Fried Rice: a head of cauliflower (grated or processed), avocado oil, chopped onion, carrot, zucchini, and garlic (it’s a great way to use leftover veggies!) Other favorite recipes from Lisa’s book: Spiced Chicken Thighs, Sticky and Spicy Japanese Eggplant, and Spaghetti Squash with Tomatoes and Pesto A random question for Lisa about her ideal romantic Valentine’s Day meal   Resources:   Find Lisa:  http://www.lisadavismph.com  @lisadavismph on Twitter and Instagram https://www.facebook.com/healthradiogalLisa    Link to Honeynut Squash recipe:  https://www.lizshealthytable.com/2019/11/09/honeynut-squash-stuffed-with-mushrooms-chickpeas-pistachios-cranberries/   www.parentsondemand.com www.superhealthykids.com  

With Valentine’s Day around the corner, today’s show is all about nurturing healthy relationships. Lisa Davis joins the show to talk about aphrodisiacs, sexy superfoods, and recipes designed to keep you and the loves in your life feeling healthy, vibrant, and strong. From beets and berries to good fats and good bacteria, Lisa serves up superfoods for a super you and gives us tips for keeping your skin looking its best. She has recipes to share, including her Gluten-free Ooey Gooey Brownies made with cashew butter and dark chocolate and her Cauliflower Rice, which is brimming with colorful vegetables.   Lisa is a health expert with a master’s degree in public health, and she’s the host of two podcasts, including Talk Healthy Today and Naturally Savvy Radio. Sit back and enjoy today’s show that’s chock full of information and healthy ways to nourish yourself and your relationships.   Show Highlights:   Lisa is a California girl who has spent the last 20 years living near Boston; she loves family, outdoors, cooking, and podcasts, and she’s the busy mom of a teenage daughter How Lisa learned to leave her dirty eating habits behind and embrace healthy foods Some of Lisa’s most memorable guest interviews for her podcast Why Valentine’s Day should be about nourishing healthy relationships Lisa’s book, Clean Eating, Dirty Sex, which is really about improving overall health, intimacy, and communication The standard American diet (SAD) is full of heavily processed foods, fried foods, hydrogenated oils, high fructose sweeteners, and lots of added sugar and salt Why your diet should include healthy fats like avocados and olive oils, along with brightly-colored vegetables Women of “a certain age” need healthy fats to help with hormone regulation How nitrous oxide helps with blood flow and sexual function; it can be found in beets, watermelon, nuts, and berries Why water is the forgotten superfood that you should turn to every morning How beneficial bacteria are good for gut health and come from fermented foods like sauerkraut, kimchi, and kombucha The need for prebiotics like garlic, asparagus, dark chocolate, jicama, and onions Aphrodisiac foods: Asparagus has vitamin E and vitamins B6 and B9, which stimulate sex hormones and can boost arousal (try it roasted with salt and pepper and olive oil!) Berries have antioxidant and anti-inflammatory properties, and they help improve blood flow Dark chocolate has “feel good” hormones and healthy fats (look for 70% cocoa or higher) Pumpkin seeds have healthy fats, zinc, and magnesium (they help improve testosterone levels, which are essential for men AND women)) How to practice mindful eating for maximum enjoyment Lisa’s Ooey Gooey Brownies: made with cashew butter, almond butter, or peanut butter, honey, cocoa powder, egg, milk, vanilla extract, cinnamon, salt, baking powder, and dark chocolate How to improve skin health with hydration and a skincare routine Lisa’s Cauliflower Fried Rice: a head of cauliflower (grated or processed), avocado oil, chopped onion, carrot, zucchini, and garlic (it’s a great way to use leftover veggies!) Other favorite recipes from Lisa’s book: Spiced Chicken Thighs, Sticky and Spicy Japanese Eggplant, and Spaghetti Squash with Tomatoes and Pesto A random question for Lisa about her ideal romantic Valentine’s Day meal   Resources:   Find Lisa:  http://www.lisadavismph.com  @lisadavismph on Twitter and Instagram https://www.facebook.com/healthradiogalLisa    Link to Honeynut Squash recipe:  https://www.lizshealthytable.com/2019/11/09/honeynut-squash-stuffed-with-mushrooms-chickpeas-pistachios-cranberries/   www.parentsondemand.com www.superhealthykids.com  

This week we are featuring two spaghetti squash dishes that are delicious!! Join us every Wednesday at 4:30pm PST / 7:30pm EST for Low Carb cooking with Dea & Renee. Try new veggies and protein combinations.

5 Reasons to Ditch Your Regular Spaghetti for Spaghetti Squashhttps://youtu.be/baptAc3WftwSaying goodbye to your favorite spaghetti is never an easy thing. But if you must let it go in pursuit of better health and form, wouldn’t you even try harder? (I bet you just tried to sing that song.)I must say that you just have to go ahead, give it a shot and prepare to get more bang for your buck! And to help you with your transition to healthier food options, let me share one of my favorite replacements with regular pasta – the “Spaghetti Squash.”Other healthier alternatives are beans, lentils, and chickpeas. But for now, let’s talk about the spaghetti squash and its amazing health benefits that will leave you craving for more. Below are just some of the good reasons to ditch your regular spaghetti for spaghetti squash.5 Amazing Health Benefits of Spaghetti SquashI guess you’ve never in your wildest dreams imagined that you will arrive at this point in your life that you have to let go of the regular pasta. Don’t worry, you are not alone. We are on the same boat, and besides, I haven’t totally got rid of these sumptuous treats. But I am proud to say that I only eat regular pasta thrice a year. And guess what, one of these very rare times is during my birthday. So, if I was able to do it, I am positive that you can even do better. To give you that extra push, here are a few of the amazing health benefits of spaghetti squash that are certainly good enough reasons to let go of the regular pasta:#1 It Has a Low Glycemic IndexGlycemic index is a measure that ranks foods based on how they affect our blood sugar levels. Foods with low-GI value (55 or below) are the ideal choice because they are slowly digested and absorbed by the body. In effect, foods with low glycemic index don’t cause a fast and huge rise in the blood sugar levels.According to studies, a diet that has a low glycemic index is effective at reducing blood sugar levels in people with diabetes. A low-GI diet may also help in the pregnancy of women with gestational diabetes mellitus (GDM), a type of diabetes that occurs during pregnancy. Moreover, foods that are low in glycemic index can improve blood cholesterol levels, reduce the risk of certain types of cancer, reduce the risk of heart disease and stroke, and may help you lose weight.#2 It is High in Healthy Omega-3 Fatty Acids Eating winter squash regularly can enhance every major nutrient category in your body. In particular, consuming one cup of winter squash can provide you about 1/4th of your daily recommended fiber needs. In addition, you also get about 10% of your daily recommended intake of omega-3 fat from this same single cup of winter squash. And here’s one more amazing fact – the World’s Healthiest Foods ranked winter squash in the 12th spot among the 27 highest food sources for Omega-3 fats.What’s in it for you? Omega-3 fatty acids help promote a healthier heart, help in preventing certain types of cancer, reduce the risk of Alzheimer’s disease, and dementia, as well as prevent the development or progression of age-related macular degeneration. Moreover, omega-3 fatty acids are also known to reduce the symptoms of rheumatoid arthritis and lower the risk of depression and anxiety, and a lot more.#3 It Has a Mood-Boosting Effect In the vitamin category,

Looking for a savory new casserole to add to your fall potluck lineup? Look no further than Erin's Recipe Card. In this episode, the ladies bake up and try an Erin original: Spaghetti Squash Casserole with spicy sausage, kale and a crispy Parmesan crumb topping. With vegetarian, gluten-free, dairy-free and allergy- and intolerant-friendly variations all possible, this healthy and easily customizable recipe is sure to become a side-dish staple in a church basement near you. Connect with the Lutheran ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and follow Sarah (@mrsbaseballpants), Rachel (@rachbomberger), Erin (@erin.alter), and Bri (@grrrzevske) on Instagram. --------------------------------------- Spaghetti Squash Casserole Serves 8-12 Created by Erin Alter for The Lutheran Ladies' Lounge. 2 spaghetti squashes- each about 6-8 inches long 1 medium/large onion, diced 2-3 cloves garlic, minced 1 teaspoon Herbes de Provence 2 bunches kale, chopped 5 tablespoons Olive oil, divided 1 pound Italian sausage, spicy recommended ½ cup grated Parmesan cheese, divided ½ cup bread crumbs Salt and pepper Cut spaghetti squashes in half, scrape out seeds, rub with a little bit of olive oil, and roast cut-side down at 400° for 40 to 60 minutes until tender. (You'll know it is done when it is Very Easy to shred the flesh into strands. It might need longer if your squashes are larger.) While the squash is roasting, take a walk and then sauté the onion, garlic, and Herbes de Provence in 4 tablespoons olive oil. Once the onion is soft, add half the kale and sauté until bright green and tender. Set aside. Brown the sausage. Once the sausage is browned, add the remaining kale and sauté until bright green and tender. Add to the reserved vegetables. When the squash is tender, use a fork to remove the flesh and separate the strands. Mix it together with the vegetables and sausage. Stir in ¼ cup of the Parmesan cheese. Adjust for salt and pepper. Place everything in a casserole dish. Combine the remaining ¼ cup Parmesan cheese with the bread crumbs and 1 tablespoon olive oil. Sprinkle over the casserole. If the casserole is still quite hot from cooking the food, bake at 375° for 15 minutes, or until browned. If you took a break and are baking this after it has cooled considerably, it will need longer. Eyeball it. Options Swap out the Herbes De Provence for any herb blend you enjoy. If you can't find spicy Italian sausage, or if you enjoy a little extra kick, add some crushed red pepper flakes to give it a little more get up and go. Want to make it vegetarian? Leave out the sausage and consider adding a can of drained/rinsed garbanzo beans. Gluten free? Consider using ground almonds or crushed potato chips, or search out gluten free bread crumbs. Don't forget to check the sausage that you choose, to make sure it is gluten free.

Good Gravy... Again! In this encore presentation, Eddie Poe and his morose little friends are back in "It's the Great Spaghetti Squash, Eddie Poe!" This radio play picks up where the critically-acclaimed "It's a Telltale Valentine, Eddie Poe!" left off. It's Thanks-O-Ween Time, and terror is in the air! Convinced he is being stalked by the Great Spaghetti Squash, a demonic gourd who slays insincere children, Lionel invites his estranged best friend Eddie Poe and the rest of the gang to a Thanks-O-Ween feast at the fabled House of Van Schmeldt. But when the gang begins to disappear one by one within the crumbling ruin, Eddie Poe and Lionel must put their differences aside if they hope to survive the night and discover the secret behind the curse of the Van Schmeldts. "It's the Great Spaghetti Squash, Eddie Poe!" is a parody based upon the works of Charles M. Schulz and Edgar Allan Poe. Written by Erica Rodriguez, Greg Tally, and Robb Maynard. Directed by Frank Dietz and The Damn Dirty Drive-In. Featuring the vocal talents of Greg Tally, Ron McAdams, Liane Abel Dietz, Trish Geiger, Jennifer Lynn Warren, Rico E. Anderson, Tim Blaney, Caroline Tally, Ryan Smith, Robb Maynard, and Frank Dietz as Edgar Allan Poe. Promotional Artwork by Daniel Vincent Bigelow.

Former teacher Dr Connie Tate decided to follow her bliss and write stories of pets, mischief, and everyday experiences of young children who brighten the days of adults. She tells us how her first book Roll On was inspired by her granddaughter Wren and a rather large spaghetti squash. Click here to find Dr Connie's books on Amazon Click here to learn more about Jedlie's We Choose Respect School Assembly Program

Lauren and Sami chat about how they can't find spaghetti squash in Spain, how the desire to control shows up in their lives, and how finding balance in tree pose is an exercise in finding then releasing control.

Growing Winter Squash and Pumpkins Winter squash are not planted in the winter months. They are planted in the spring, much like summer squash, but they will store well into the winter. That is why they are called "winter squash". Winter squash should be planted in the spring after the chance of frost has passed. They are typically planted a few weeks after one would traditionally plant summer squash or zucchini varieties. One of the most under-recognized food sources for the home gardener, winter squash is a valuable crop that should be grown by more people because of the long-lasting shelf life without refrigeration. Winter Squash Varieties There are three primary species of winter squash, Cucurbita maxima, Cucurbita pepo, and Cucurbita moschata. Cucurbita maxima include species like kabocha squash that are very sweet and widely considered one of the best-tasting squash types. Cucurbita pepo includes varieties like Delicata and Spaghetti Squash. Cucurbita moschata includes varieties like Butternut, Seminole Pumpkin, Fairytale Pumpkin, and our Blue Bayou Pumpkin. The moschata tends to include more heat tolerant varieties and are a little more resistant to insect pressure. The recommended area of spacing to grow winter squash is at least a 20' x 20' or 30' x 30' area due to their extensive ground cover, much like watermelons. Most of these squash have 90 days to maturity which is about 40 days longer than summer squash. That being said, it is important to keep this winter squash on drip irrigation to reduce your chances of having issues with downy and powdery mildew. Show and Tell Segment On the show and tell segment, Travis has some okra transplants that are ready to be planted. Growing okra from transplants has always been successful for the guys. Greg talks about how excited he is about his shallots that are looking healthy and growing well. Travis mentions that he may have to do a little research on when exactly he should harvest his leeks. However, they seem to be growing and doing just fine. So he will wait to harvest his leeks at a later time. The peppers are ready to "step up" into a 4" pot once they start getting the second set of true leaves. So the guys are busy stepping up the peppers and getting those acclimated to the bigger seed trays in the greenhouse. The guys also share a new tool called the Hoss Stirrup Hoe which is a long-handled version of their Oscillating Hoe attachment for the Wheel Hoe. Viewer Questions Segment On the question and answer segment, the guys answer questions about planting green beans and using fruit trees to attract pollinators. Travis says that pole beans need a panel or some type of trellis because they are climbing beans. Greg says it takes 50 days to maturity on pole beans and to definitely plant before the end of May. Greg states that trees are great for pollinators, but you should think several years ahead of time because they take longer to grow than flowers. With flowers, they are quicker and easier to get them in the ground and blooming if you need something quick. Some tree varieties that are wonderful for pollinators include native oaks or any trees that bloom in the springtime. Greg suggests that you should stay away from trees that are not native to your area because you will have difficulty growing those types. Products Mentioned in the Show Rattlesnake Pole Bean Kentucky Wonder Pole Bean   https://www.youtube.com/watch?v=fylO6MWXZF8&list=PLpE5HGhzrST9SIWO8FTk2rMrFONDmIl2v&index=11&t=0s  

Growing Winter Squash and Pumpkins Winter squash are not planted in the winter months. They are planted in the spring, much like summer squash, but they will store well into the winter. That is why they are called "winter squash". Winter squash should be planted in the spring after the chance of frost has passed. They are typically planted a few weeks after one would traditionally plant summer squash or zucchini varieties. One of the most under-recognized food sources for the home gardener, winter squash is a valuable crop that should be grown by more people because of the long-lasting shelf life without refrigeration. Winter Squash Varieties There are three primary species of winter squash, Cucurbita maxima, Cucurbita pepo, and Cucurbita moschata. Cucurbita maxima include species like kabocha squash that are very sweet and widely considered one of the best-tasting squash types. Cucurbita pepo includes varieties like Delicata and Spaghetti Squash. Cucurbita moschata includes varieties like Butternut, Seminole Pumpkin, Fairytale Pumpkin, and our Blue Bayou Pumpkin. The moschata tends to include more heat tolerant varieties and are a little more resistant to insect pressure. The recommended area of spacing to grow winter squash is at least a 20' x 20' or 30' x 30' area due to their extensive ground cover, much like watermelons. Most of these squash have 90 days to maturity which is about 40 days longer than summer squash. That being said, it is important to keep this winter squash on drip irrigation to reduce your chances of having issues with downy and powdery mildew. Show and Tell Segment On the show and tell segment, Travis has some okra transplants that are ready to be planted. Growing okra from transplants has always been successful for the guys. Greg talks about how excited he is about his shallots that are looking healthy and growing well. Travis mentions that he may have to do a little research on when exactly he should harvest his leeks. However, they seem to be growing and doing just fine. So he will wait to harvest his leeks at a later time. The peppers are ready to "step up" into a 4" pot once they start getting the second set of true leaves. So the guys are busy stepping up the peppers and getting those acclimated to the bigger seed trays in the greenhouse. The guys also share a new tool called the Hoss Stirrup Hoe which is a long-handled version of their Oscillating Hoe attachment for the Wheel Hoe. Viewer Questions Segment On the question and answer segment, the guys answer questions about planting green beans and using fruit trees to attract pollinators. Travis says that pole beans need a panel or some type of trellis because they are climbing beans. Greg says it takes 50 days to maturity on pole beans and to definitely plant before the end of May. Greg states that trees are great for pollinators, but you should think several years ahead of time because they take longer to grow than flowers. With flowers, they are quicker and easier to get them in the ground and blooming if you need something quick. Some tree varieties that are wonderful for pollinators include native oaks or any trees that bloom in the springtime. Greg suggests that you should stay away from trees that are not native to your area because you will have difficulty growing those types. Products Mentioned in the Show Rattlesnake Pole Bean Kentucky Wonder Pole Bean   https://www.youtube.com/watch?v=fylO6MWXZF8&list=PLpE5HGhzrST9SIWO8FTk2rMrFONDmIl2v&index=11&t=0s  

David makes a traditional spaghetti squash dish with ground turkey. Kyle gets real lofty and tries to do a spaghetti squash stir fry with tofu and barely reads the recipe.Music - "Baby Carrots" by Jacob Mann Big Band

Teach you how to cook a delicious Spaghetti squashMore of your parenting fails.How to use a brand new Instagram shopping feature that has just gone live!

Dave has spent the week learning about the history of spaghetti squash! Here are some of his sources, if you would like to learn more! Resources: https://www.specialtyproduce.com/produce/Spaghetti_Squash_4145.php https://jovinacooksitalian.com/2013/04/25/spaghetti-squash/ https://foodfacts.mercola.com/spaghetti-squash.html http://www.foodreference.com/html/fspaghettisquash.html You can find more from RandoPlants and Dave by visiting rplants.wordpress.com

We often pass up undervalued healthy foods we (and your family) might just love! Guest Liz Weiss offers reasons (and recipes!) to reconsider these seven foods. Plus: How to win a free-food gift card!   Undervalued Healthy Food #1 Why should you eat barley? What is pearl barley? How do you cook barley? What is the nutritional value of barley? What are other meal options with barley?   Undervalued Healthy Food #2 Why should you eat black beans? Is it okay to use canned beans? How do you prepare black beans? Black bean brownies Quick cooking ideas for black bean 5-minute “Last minute black bean soup”   Undervalued Healthy Food #3 Why should you eat spaghetti squash? How to cook with spaghetti squash? Liz’s favorite spaghetti squash recipe What is the nutritional value of spaghetti squash? Using the squash skin as a bowl   Undervalued Healthy Food #4 Why should you eat Brussels sprouts? What is the nutritional value of Brussels sprouts? How to cook with Brussels sprouts? A quick verbal recipe for Brussels sprouts What ingredients go well with Brussels sprouts?   Undervalued Healthy Food #5 Why should you eat canned salmon? What is the nutritional value of canned salmon? How to cook with canned salmon? Which to look for in canned salmon? What about canned sardines? A quick sardine recipe   Undervalued Healthy Food #6 Why should you eat parsnips? How to cook with parsnips Other ideas about how to use parsnips Why to roast vegetables What about roasted radishes?   Healthy Food #7 Why should you eat eggs? Should you use the whole egg? Eat the yolk? What is the nutritional value of eggs? The secret to boiling eggs   PLUS: The Weekly Nutrition Challenge!   NONA LIM GIVE-AWAY We’re giving away a gift card for $50 To enter your name into the drawing: Accept Mary’s Nutrition Challenge by… Commenting on Mary’s Facebook post about this episode  We can only send to a U.S. address www.nonalim.com   GUEST: LIZ WEISS, RDN Liz’s Website https://www.lizshealthytable.com   Liz’s Podcast https://www.lizshealthytable.com/podcast/   Liz’s Recipes BARLEY https://www.lizshealthytable.com/2018/12/14/instant-pot-barley-carrot-and-chickpea-soup/   BLACK BEANS https://www.lizshealthytable.com/2015/04/23/fudgy-black-bean-brownies/   SPAGHETTI SQUASH https://www.lizshealthytable.com/2015/11/21/how-to-roast-spaghetti-squash-taco-topped-spaghetti-squash-bowls/   CANNED SALMON https://www.lizshealthytable.com/2017/03/24/corny-salmon-cakes/   SARDINES https://rdlounge.com/2018/03/30/learn-to-love-sardines/   PARSNIPS https://www.bonappetit.com/test-kitchen/ingredients/article/from-the-market-parsnips   EGGS https://www.lizshealthytable.com/2018/07/30/scrambled-egg-tacos-with-cilantro-lime-pumpkin-seed-drizzle/   Liz on Facebook https://www.facebook.com/LizsHealthyTable/   Liz on Instagram https://www.instagram.com/lizweiss/   Liz on Twitter https://twitter.com/lizweiss   ABOUT THE SHOW Mary Purdy, MS, RDN, dishes out easy-to-digest info, tips, and advice about nutrition & lifestyle, backed by over 10 years of clinical experience and a healthy sense of humor.   iTunes Please Subscribe, Rate, and Review on Podcasts App (or iTunes) https://itunes.apple.com/us/podcast/marys-nutrition-show/id1245983321   ABOUT MARY Mary Purdy is a Registered Dietitian with a Masters in Clinical Nutrition from Bastyr University. Past experience: • Private practice (8 yrs) • Adjunct professor at Bastyr University • Clinical Supervisor at Bastyr Center for Natural Health. Mary currently works as a Registered Dietitian Coach at the Scientific Wellness company, Arivale. Mary takes an integrative/holistic approach to diet, health & wellness and believes that food is medicine!   Mary’s Nutrition Show is on Amazon’s Alexa You can say: “Alexa — enable Mary’s Nutrition Show.” https://www.amazon.com/Wizzard-Media-Marys-Nutrition-Show/dp/B07BSW4JQ8/   Mary has a new website! http://marypurdy.co/   Mary’s (free) Quick Start Guide to Nutrition http://marypurdy.co/quick-start-guide-sign-up/   MARY’S NEW BOOK: http://marypurdy.co/book/ MARY’S VIDEOS: https://www.youtube.com/marypurdy   DISCLAIMER This podcast is intended for entertainment purposes only. Please consult your doctor before following any information you hear here. The opinions expressed here are those exclusively of Mary Purdy, the Show’s producers, and guests, and do not necessarily represent the views of Arivale, Bastyr, Dietitians in Integrative and Functional Medicine, or other entities.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.This weeks episode: Champagne Cocktail & Spaghetti SquashSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comCHAMPAGNE COCKTAIL If you love champagne or sparkling wine, you might love this, if you don't love champagne it's probably not gonna be your thing.1 sugar cubeAngostura bitters (or whatever Bitters you have) throw a couple of dashes of the bitters on your sugar cube.Champagne add as much as you like in the glass you haveLemon or Orange twist for garnishSome recipes call for some Cognac in this drink, but isn't in the classic recipe.Raise a glass and enjoy my friends!SPAGHETTI SQUASHHAPPY NEW YEAR!! YOU CAN DO EVERYTHING YOU WANT THIS YEAR!! Well, maybe you can. I don't know you. But I know this - you can keep your costs down and your health up by eating more squash. its a great hands-off meal that can be a main or a side.Spaghetti SquashSalt, Pepper1 tsp Butter or Ghee (Check out our Episode #8 for more on this!)Fresh cilantro or basil, choppedLemon juiceOptional: chilli oilOptional: seasonedCut the squash in half, lengthwise. Season with salt and pepper and bake at 375 degrees for 50 - 60 minutes.Scrape out the strands of the squash with a fork and set aside. Discard the outer skins.Heat ghee in a saucepan, add 1 cup of squash. Add cooked beef, chilli oil, fresh herbs and a 1/2 tsp of lime juice and serve warm!If you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

Good Gravy... Again! On December 4th Eddie Poe and his morose little friends are back in this long anticipated sequel, "It's the Great Spaghetti Squash, Eddie Poe!" A brand new cross-stream production between Damn Dirty Geeks and The Revival League, this radio play picks up where the critically-acclaimed "It's a Telltale Valentine, Eddie Poe!" left off. It's Thanks-O-Ween Time, and terror is in the air! Convinced he is being stalked by the Great Spaghetti Squash, a demonic gourd who slays insincere children, Lionel invites his estranged best friend Eddie Poe and the rest of the gang to a Thanks-O-Ween feast at the fabled House of Van Schmeldt. But when the gang begins to disappear one by one within the crumbling ruin, Eddie Poe and Lionel must put their differences aside if they hope to survive the night and discover the secret behind the curse of the Van Schmeldts. "It's the Great Spaghetti Squash, Eddie Poe!" is a parody based upon the works of Charles M. Schulz and Edgar Allan Poe. Written by Erica Rodriguez, Greg Tally, and Robb Maynard. Directed by Frank Dietz and The Revival League. Featuring the vocal talents of Greg Tally, Ron McAdams, Liane Abel Dietz, Trish Geiger, Jennifer Lynn Warren, Rico E. Anderson, Tim Blaney, Caroline Tally, Ryan Smith, Robb Maynard, and Frank Dietz as Edgar Allan Poe. Promotional Artwork by Daniel Vincent Bigelow.

Good Gravy... Again! On December 4th Eddie Poe and his morose little friends are back in this long anticipated sequel, "It's the Great Spaghetti Squash, Eddie Poe!" A brand new cross-stream production between Damn Dirty Geeks and The Revival League, this radio play picks up where the critically-acclaimed "It's a Telltale Valentine, Eddie Poe!" left off. It's Thanks-O-Ween Time, and terror is in the air! Convinced he is being stalked by the Great Spaghetti Squash, a demonic gourd who slays insincere children, Lionel invites his estranged best friend Eddie Poe and the rest of the gang to a Thanks-O-Ween feast at the fabled House of Van Schmeldt. But when the gang begins to disappear one by one within the crumbling ruin, Eddie Poe and Lionel must put their differences aside if they hope to survive the night and discover the secret behind the curse of the Van Schmeldts. "It's the Great Spaghetti Squash, Eddie Poe!" is a parody based upon the works of Charles M. Schulz and Edgar Allan Poe. Written by Erica Rodriguez, Greg Tally, and Robb Maynard. Directed by Frank Dietz and The Revival League. Featuring the vocal talents of Greg Tally, Ron McAdams, Liane Abel Dietz, Trish Geiger, Jennifer Lynn Warren, Rico E. Anderson, Tim Blaney, Caroline Tally, Ryan Smith, Robb Maynard, and Frank Dietz as Edgar Allan Poe. Promotional Artwork by Daniel Vincent Bigelow. (This podcast does not represent Alternaversal, Shout Factory or the Kickstarter campaign in any official capacity). EDITOR’S NOTE: In June 2019, this podcast merged with the Damn Dirty Geeks Podcast and became The Damn Dirty Drive-in. These are our classic back catalog episodes, dating back to March 2016. Please enjoy! The new Drive-In podcast opens for business with original sketches, movie discussions, interviews, weird food tastings and more at Episode 168.

This week, Hannah helps you sort out what to do with spaghetti squash, that most oddly named of fall veggies. Pantry Raid is an interactive cooking advice podcast by Hannah Messinger. Each Monday on Instagram — @hmmessinger— Hannah invites people to share the odds and ends in their pantry and she suggests recipes and meals.

What’s your biggest dinner dilemma? No plan? Bored with the same thing night after night? At a loss for fresh new ideas? Picky kids? Picky husbands?! To the rescue this week to solve your biggest dinnertime dilemmas is mom, dietitian, and friend, Jessica Levinson, MS, RDN. Jessica is the author of the 52 Week Meal Planner: The Complete Guide to Planning Menus, Groceries, Recipes, and More. Jessica is passionate about creating nutritious and delicious meals that your family will love, and her meal planning tips and tricks are about to make your life easier, healthier, and tastier! Show Highlights: Jessica’s suburban life in New Rochelle, NY, after many years living in NYC. How and why she became a dietitian. How her new book helps people get organized with templates for 52 weeks of meal plans, shopping lists, price comparisons, and a place to add your favorite, go-to recipes. Jessica’s Crispy Baked Tofu made with cubed, marinated tofu, baked at a high temp to make it crispy outside and tender inside. Liz’s Healthy Table survey results: 33% of moms are at a loss for dinner ideas, 25% say they didn’t have time for meal prep/planning, and 16% say picky eaters are their biggest dinner dilemma challenge. How to get started with meal planning: Take stock of the pantry items you already have on hand. Base your menu on what you already have in your kitchen. IE “shop your kitchen.” Shop for what’s in season or on sale. Where to get good dinner inspiration: Pinterest, cookbooks, Facebook groups. Jessica’s favorite Buddha bowl: A bowl filled with a grain, veggies, and assorted protein foods. Picky husbands: Start slow with new veggies; use flavor; and keep experimenting. Jessica’s #1 tip for dealing with picky eaters: “Keep plugging away and hope that there is at least one thing they will eat. Look at nutrition for the whole week, and don’t stress out over one day.” How to spot an EASY recipe that won’t take hours to make … or clean up: Jessica says to read the recipe first in its entirety, and look for healthy convenience foods (like at Trader Joe’s). Shredded Brussels sprouts; cubed tweet potatoes; spiralized veggies. With leftovers, use them for lunches, repurpose them for new meals, or freeze them for later meals. How to cook and use ingredients over 2 to 3 meals without making the same thing. Take advantage of the time you have to plan ahead, especially to prep veggies or salads. How to add variety in plant-based meals. If you haven’t listened to my episode on Going Meatless More Often, be sure to tune in. Delicious winter squash-based recipes (look for an entire squash episode–coming soon!) How to roast spaghetti squash. Liz’s NEW recipe for Kale Salad with Roasted Delicata Squash. How to use fresh herbs before they go bad: plan meals, freeze them, dry them, make sauces, or add them to salads. Liz’s favorite slow cooker go-tos: Pulled pork made with lean pork loin, onion, bell pepper, carrot, and all natural BBQ sauce. The miracle of the Instant Pot for meal prep: Liz’s Bean and Barley soup comes together in just 7 minutes vs 6 hours in the slow cooker! A Healthy Kitchen Hack for keeping fresh herbs fresher for longer from Teaspoon of Spice. Seafood in a pouch. Here’s an idea for cod or haddock with mushrooms and corn kernels and another idea for salmon, carrots, and snow peas in parchment. Making interactive meals to get your kids involved in meal prep and planning.   Jessica's website and blog: https://jessicalevinson.com/ Jessica's Crispy Baked Tofu recipe: https://jessicalevinson.com/farro-buddha-bowl/ Twitter: https://twitter.com/jlevinsonrd  Instagram: https://www.instagram.com/jlevinsonRD/  Facebook: https://www.facebook.com/JLevinsonRD  Pinterest:  https://www.pinterest.com/jlevinsonrd/  Links:  Spaghetti Squash with Meat-Free Bolognese Sauce https://www.lizshealthytable.com/2016/03/29/spaghetti-squash-meat-free-bolognese-sauce/  Pulled Pork in the slow cooker: https://www.lizshealthytable.com/2015/03/21/slow-cooker-pulled-pork/  Bean and Barley Soup:  https://www.lizshealthytable.com/2015/01/29/slow-cooker-barley-bean-soup/

What’s your biggest dinner dilemma? No plan? Bored with the same thing night after night? At a loss for fresh new ideas? Picky kids? Picky husbands?! To the rescue this week to solve your biggest dinnertime dilemmas is mom, dietitian, and friend, Jessica Levinson, MS, RDN. Jessica is the author of the 52 Week Meal Planner: The Complete Guide to Planning Menus, Groceries, Recipes, and More. Jessica is passionate about creating nutritious and delicious meals that your family will love, and her meal planning tips and tricks are about to make your life easier, healthier, and tastier! Show Highlights: Jessica’s suburban life in New Rochelle, NY, after many years living in NYC. How and why she became a dietitian. How her new book helps people get organized with templates for 52 weeks of meal plans, shopping lists, price comparisons, and a place to add your favorite, go-to recipes. Jessica’s Crispy Baked Tofu made with cubed, marinated tofu, baked at a high temp to make it crispy outside and tender inside. Liz’s Healthy Table survey results: 33% of moms are at a loss for dinner ideas, 25% say they didn’t have time for meal prep/planning, and 16% say picky eaters are their biggest dinner dilemma challenge. How to get started with meal planning: Take stock of the pantry items you already have on hand. Base your menu on what you already have in your kitchen. IE “shop your kitchen.” Shop for what’s in season or on sale. Where to get good dinner inspiration: Pinterest, cookbooks, Facebook groups. Jessica’s favorite Buddha bowl: A bowl filled with a grain, veggies, and assorted protein foods. Picky husbands: Start slow with new veggies; use flavor; and keep experimenting. Jessica’s #1 tip for dealing with picky eaters: “Keep plugging away and hope that there is at least one thing they will eat. Look at nutrition for the whole week, and don’t stress out over one day.” How to spot an EASY recipe that won’t take hours to make … or clean up: Jessica says to read the recipe first in its entirety, and look for healthy convenience foods (like at Trader Joe’s). Shredded Brussels sprouts; cubed tweet potatoes; spiralized veggies. With leftovers, use them for lunches, repurpose them for new meals, or freeze them for later meals. How to cook and use ingredients over 2 to 3 meals without making the same thing. Take advantage of the time you have to plan ahead, especially to prep veggies or salads. How to add variety in plant-based meals. If you haven’t listened to my episode on Going Meatless More Often, be sure to tune in. Delicious winter squash-based recipes (look for an entire squash episode–coming soon!) How to roast spaghetti squash. Liz’s NEW recipe for Kale Salad with Roasted Delicata Squash. How to use fresh herbs before they go bad: plan meals, freeze them, dry them, make sauces, or add them to salads. Liz’s favorite slow cooker go-tos: Pulled pork made with lean pork loin, onion, bell pepper, carrot, and all natural BBQ sauce. The miracle of the Instant Pot for meal prep: Liz’s Bean and Barley soup comes together in just 7 minutes vs 6 hours in the slow cooker! A Healthy Kitchen Hack for keeping fresh herbs fresher for longer from Teaspoon of Spice. Seafood in a pouch. Here’s an idea for cod or haddock with mushrooms and corn kernels and another idea for salmon, carrots, and snow peas in parchment. Making interactive meals to get your kids involved in meal prep and planning.   Jessica's website and blog: https://jessicalevinson.com/ Jessica's Crispy Baked Tofu recipe: https://jessicalevinson.com/farro-buddha-bowl/ Twitter: https://twitter.com/jlevinsonrd  Instagram: https://www.instagram.com/jlevinsonRD/  Facebook: https://www.facebook.com/JLevinsonRD  Pinterest:  https://www.pinterest.com/jlevinsonrd/  Links:  Spaghetti Squash with Meat-Free Bolognese Sauce https://www.lizshealthytable.com/2016/03/29/spaghetti-squash-meat-free-bolognese-sauce/  Pulled Pork in the slow cooker: https://www.lizshealthytable.com/2015/03/21/slow-cooker-pulled-pork/  Bean and Barley Soup:  https://www.lizshealthytable.com/2015/01/29/slow-cooker-barley-bean-soup/

S2E28: Nutmeg Pork & Squash Pie Recipe: Spaghetti Squash, Butternut Squash & Sweet Potato Pie w Ground Pork (Feeds 4) Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: measuring cup, med pot, lg pan, casserole dish or pie tin, clean dish towel, colander, oven mitts, cutting board, 2x sharp knives, regular fork, wooden or plastic stirring spoon BASICS: olive oil, salt, pepper, 6 eggs MEAT: 1 lb ground pork PRODUCE: 2 cups butternut squash (pre-cooked), 1 lg sweet potato, 1 spaghetti squash, 1.5 cups riced cauliflower DAIRY: none :) DRY & PACKAGED: none :) ADD'L SEASONINGS: nutmeg, cinnamon, garlic powder, allspice

Can you grow spaghetti squash on a trellis? Should you? Find out in today's episode. Keep Growing, Kevin

  Thank you for tuning in to Episode 117 of the Down Cellar Studio Podcast. This week's segments included:   Off the Needles On the Needles From the Armchair Knitting in Passing KAL News Events Life in Focus On a Happy Note Quote of the Week   Thank you to this episode's sponsors: Prairie Bag Works, Periwinkle Sheep, and One Geek to Craft Them All   Off the Needles   Construction Zone Pattern: Construction Zone by Heidi Kirrmaier Yarn: Tempting Ewe Yarns Luxe Aran (90% Merino/10% Silk) in the Grey Goose Colorway. 2 skeins 340 yards each Needles: US 9 | 5.5 mm  Blues Stripey Socks Yarn: Patons Kroy Singin the blues stripes Pattern: OMG Heel by Megan Williams Needles: US 1.5 (2.5 mm)   Beyond the Wall Socks Yarn: Knit Picks Felici in the Beyond the Wall Colorway Needles: US 1.5 (2.5 mm) Pattern: OMG Heel by Megan Williams   Lime in the Coconut Socks Yarn: Blueberry Chick Yarn in the Put the Lime in the Coconut Colorway Pattern: OMG Heel by Megan Williams Needles: US 1.5 (2.5 mm)   Summer 2017 Dishcloths  Pattern: Teal Swirl Dishcloth Hook: Various H + J (I think) Yarn: Lily Sugar and Cream   Riley's 2017 Christmas Legwarmers Pattern: none Yarn: Knit Picks Felici colorway: 27304 Lemonade (greens, yellows, blues: self striping) Needles: US 1.5 (2.5 mm) & US 2. (2.75 mm) Cast on 56 stitches with US 1.5 ribbing for a couple inches. Switch to US 2 and knit stockinette for 1 stripe. Increase by 4 stitches to get to 60 sts. Knit the leg and reverse the shaping on the other side. New Stash Dash total: 3571.9 meters   On the Needles   Reese's Christmas Stocking Pattern: Christmas Stockings to Knit and Crochet from Family Circle Magazine Yarn: Knit Picks Wool of the Andes in Red, Everglade Heather and White Hook: F (3.75 mm) Front and back are done and blocked.     Peregrine Falcon Pattern in Spirit Animals Book by  by Jessica Boyer put out by Leisure Arts. $10 ebook copy from their website. Paperback $12.99 Yarn: Knit Picks Brava and Cascade 220 Superwash Hook: C   From the Armchair Tune in to hear my review of the Knitter's Pride- Knit Blockers   Want to win a set for yourself? Follow Knitter’s Pride Instagram Account then come over to the Down Cellar Studio Podcast Ravelry Group and let me know. While you're there, I'd also love to hear what your favorite Knitter's Pride Product is (if you have one) Knitting in Passing I  met a lovely lady named Beryl at the hair salon last Saturday. She said she was just learning socks. I encouraged her to stick with it. I love the opportunity to chat with kind people, as Michelle of The Actually Knitting Podcast says, #becauseofknitting   KAL News   12 Months to Christmas KAL Click here to find about more about this KAL. Check out: Chat Thread & FO Thread  The 12 Months to Christmas KAL is a craft-a-long that helps you prepare for the busy winter holiday season. Complete gift projects each month (or just in the months that you choose) so you don’t have to scramble in December. Find some cool new gift ideas, cheer each other on, and we’ll provide some motivation in the form of the potential to win prizes!     WIP’ing 2017 in the Butt Declare a WIP from first quarter of 2017 or earlier within the first 5 days of the month, posting a photo of it in the thread. Finish the project by the end of the month, update your post with your FO photo and you'll be eligible to win a Ravelry downloadable pattern of your choosing up to $8.   Splash Pad Party   Everything you need to know about the Splash Pad Party can be found here. Rules, Sponsors etc. Check out the Exclusive Items from our Pro Shop Prize Thread Questions Thread     Key Details Mentioned in this Episode-   Use coupon code AUGUST at periwinklesheep.com From Aug 1-15 to get 15% off your order. Congrats to Team Pushing the Purls- winner of the Shuffleboard Tournament Tune in for some July chat/Instagram winners   Events Where are Jen & Lisa?: check out the thread in our Ravelry Group Adirondack Wool and Arts Festival: September 23 & 24 VT Sheep and Wool: September 30 & October 1, 2017   Life in Focus July: Focus on Family We spent the first 5 days of the month in NH with my parents, my best friend, Dan's brother and my niece and nephew. Quality family time that you can hear more about from Aila (8) and Will (10) at the end of the episode. I spent quality time with my great Aunt Florence after knee replacement. When she's done w/ rehab for her knee, going to make a date to have her help me with a sewing project.     On a Happy Note Dan and I are planning a kayak camping trip in August. My friend Devon was back in the US for a visit. She lives in Vienna now with her husband and they are expecting first baby in November. While she was home, she, Kris and I made this corn chowder recipe from Food + Wine. It was a little bland so we added a little cayan pepper and about a cup and half of Fiesta blend shredded cheese from Whole Foods (just what I had in my fridge). Then on Sunday we went to her Shower. Enjoying getting back to walking on a more consistent basis. Trying out new "recipes" (I don't follow recipes strictly) Spaghetti Squash, Roasted Red Pepper, Zucchini, Eggplant, Tomatoes Basil, Ricotta (lazy man's veggie lasagne) Overnight Oats: 1/2 c rolled oats, 3/4 c unsweetened almond/coconut blend milk, 1scoop of vanilla protein, cinnamon and blueberries- put in fridge overnight. 6 Weight Watchers Smart Points Quote of the Week “Do not hunt for subjects, let them choose you, not you them.  Only do that which insists on being done and runs right up against you, hitting you in the eye until you do it.”   -- Samuel Butler       ------ Thank you for tuning in!   Contact Information: Ravelry: BostonJen & Down Cellar Studio Podcast Ravelry Group Twitter: Instagram & Periscope: BostonJen1 Facebook: https://www.facebook.com/downcellarstudio Sign up for my email newsletter to get the latest on everything happening in the Down Cellar Studio!

My Ruby Story Dave Kimura On this episode Charles talks to Ruby Rouges panelist Dave Kimura, the creator of Drifting Ruby, the popular Ruby on Rails Screencast and Blog. Find out more about how Dave got interested in programming and first introduced to the world of Ruby. Dave also talks about how and when he started Drifting Ruby. How did you get into programming? Dave discusses living in Germany during middle school in the 90s. During this time, he owned a simple Mac LC II. He found a floppy disc that contained a program called Chipmunk Basic, which was his very first exposure into the world of programming. His interest with programming was further sparked by computers at school. These computers were loaded with three different programs: Fortran, Pascal, and C compiler. All of these peaked his interest in programming further.  
 Charles and Dave discuss the impact technology made.  Dave tells Charles that anything that pre-dates the Internet feels like a different world; one in which learning was more complicated. He talks about how technology has come a long way in the past 20 years. He discusses the creativity that people have displayed and how amazed he is by the progression of different applications. How did you make the transition from different programs such as PHP and ActionScript into Ruby? Dave discusses his work as a Systems Administrator at an engineering firm for the past 6 years after college. He talks about being at his current job at Sage Software for almost 8 years and that he does not believe in job hopping, although many do today. He states that he has no valid reasoning that he went with Ruby over Python or another program. He says that he did not like PHP or asp.net. Instead he wanted something new. Dave wanted to do things the way he wanted to do, which can’t be done in Python. A big part of his decision was made when he looked at Matz’s twitter. Matz seemed happy which led Dave to pick Ruby, which he thinks is mainly a good “dumb luck” decision. What kinds of things have you done with Ruby? Dave says that the coolest thing he’s done is with a Raspberry Pi his brother gifted him in 2013–2014 for Christmas. He built a CNC machine and a Ruby Gem called a Router out of it. He explains that he wrote an interpreter to read and control the machine. He adds that he has built a bunch of hardware as well. How did Drifting Ruby come about? Dave says that his inspiration is Ryan Bates, who created RailsCast and went off the grid in 2013. He strives to fill in the high bar that Ryan left by producing quality material. When did you start Drifting Ruby? Dave started Drifting Ruby in 2015, which is a couple years after RailsCast. He explains that he was not entirely committed to the program at first. He explains that he has revamped the audio setup two or three times. So where are you hoping to get to with it? Are you just trying to put good content out or monetize as well? Dave is currently focused on releasing good content. He wants to give back to the Ruby community and feels good that people are able to use the content he produces. Eventually he states that it will go to a subscription base, but does not have a definite date as to when. He is very dedicated to his work, as he spends 10 to 15 hours of his weekend working on episodes. Are there things that you feel that you have contributed to the Ruby community?  Dave feels like his commitment to Ruby Rogues has been consistent but is not a hassle. He doesn’t look at it as something he wants to get paid for because he enjoys the time he dedicates weekly. He doesn’t feel like he’s had anything big other than Drifting Ruby. So what are you working on now? Dave is currently working on a money manager that he uses with his wife. He built this Ruby on Rails application in 2011–2012 off of the premise he learned at a Dave Ramsey conference. He states that he recently rewrote it and cleaned up so that it uses the latest Rails 5.1.1. The application helps budget money for bills, groceries, spending money, etc. using a digital envelope system. He states that anyone is able to use the program, and it has made a difference in his life. Picks Dave Harbor Freight Charles Ketogenic diet Spaghetti Squash Links Dave’s Twitter Drfting Ruby Twitter Drifting Ruby

My Ruby Story Dave Kimura On this episode Charles talks to Ruby Rouges panelist Dave Kimura, the creator of Drifting Ruby, the popular Ruby on Rails Screencast and Blog. Find out more about how Dave got interested in programming and first introduced to the world of Ruby. Dave also talks about how and when he started Drifting Ruby. How did you get into programming? Dave discusses living in Germany during middle school in the 90s. During this time, he owned a simple Mac LC II. He found a floppy disc that contained a program called Chipmunk Basic, which was his very first exposure into the world of programming. His interest with programming was further sparked by computers at school. These computers were loaded with three different programs: Fortran, Pascal, and C compiler. All of these peaked his interest in programming further.  
 Charles and Dave discuss the impact technology made.  Dave tells Charles that anything that pre-dates the Internet feels like a different world; one in which learning was more complicated. He talks about how technology has come a long way in the past 20 years. He discusses the creativity that people have displayed and how amazed he is by the progression of different applications. How did you make the transition from different programs such as PHP and ActionScript into Ruby? Dave discusses his work as a Systems Administrator at an engineering firm for the past 6 years after college. He talks about being at his current job at Sage Software for almost 8 years and that he does not believe in job hopping, although many do today. He states that he has no valid reasoning that he went with Ruby over Python or another program. He says that he did not like PHP or asp.net. Instead he wanted something new. Dave wanted to do things the way he wanted to do, which can’t be done in Python. A big part of his decision was made when he looked at Matz’s twitter. Matz seemed happy which led Dave to pick Ruby, which he thinks is mainly a good “dumb luck” decision. What kinds of things have you done with Ruby? Dave says that the coolest thing he’s done is with a Raspberry Pi his brother gifted him in 2013–2014 for Christmas. He built a CNC machine and a Ruby Gem called a Router out of it. He explains that he wrote an interpreter to read and control the machine. He adds that he has built a bunch of hardware as well. How did Drifting Ruby come about? Dave says that his inspiration is Ryan Bates, who created RailsCast and went off the grid in 2013. He strives to fill in the high bar that Ryan left by producing quality material. When did you start Drifting Ruby? Dave started Drifting Ruby in 2015, which is a couple years after RailsCast. He explains that he was not entirely committed to the program at first. He explains that he has revamped the audio setup two or three times. So where are you hoping to get to with it? Are you just trying to put good content out or monetize as well? Dave is currently focused on releasing good content. He wants to give back to the Ruby community and feels good that people are able to use the content he produces. Eventually he states that it will go to a subscription base, but does not have a definite date as to when. He is very dedicated to his work, as he spends 10 to 15 hours of his weekend working on episodes. Are there things that you feel that you have contributed to the Ruby community?  Dave feels like his commitment to Ruby Rogues has been consistent but is not a hassle. He doesn’t look at it as something he wants to get paid for because he enjoys the time he dedicates weekly. He doesn’t feel like he’s had anything big other than Drifting Ruby. So what are you working on now? Dave is currently working on a money manager that he uses with his wife. He built this Ruby on Rails application in 2011–2012 off of the premise he learned at a Dave Ramsey conference. He states that he recently rewrote it and cleaned up so that it uses the latest Rails 5.1.1. The application helps budget money for bills, groceries, spending money, etc. using a digital envelope system. He states that anyone is able to use the program, and it has made a difference in his life. Picks Dave Harbor Freight Charles Ketogenic diet Spaghetti Squash Links Dave’s Twitter Drfting Ruby Twitter Drifting Ruby

My Ruby Story Dave Kimura On this episode Charles talks to Ruby Rouges panelist Dave Kimura, the creator of Drifting Ruby, the popular Ruby on Rails Screencast and Blog. Find out more about how Dave got interested in programming and first introduced to the world of Ruby. Dave also talks about how and when he started Drifting Ruby. How did you get into programming? Dave discusses living in Germany during middle school in the 90s. During this time, he owned a simple Mac LC II. He found a floppy disc that contained a program called Chipmunk Basic, which was his very first exposure into the world of programming. His interest with programming was further sparked by computers at school. These computers were loaded with three different programs: Fortran, Pascal, and C compiler. All of these peaked his interest in programming further.  
 Charles and Dave discuss the impact technology made.  Dave tells Charles that anything that pre-dates the Internet feels like a different world; one in which learning was more complicated. He talks about how technology has come a long way in the past 20 years. He discusses the creativity that people have displayed and how amazed he is by the progression of different applications. How did you make the transition from different programs such as PHP and ActionScript into Ruby? Dave discusses his work as a Systems Administrator at an engineering firm for the past 6 years after college. He talks about being at his current job at Sage Software for almost 8 years and that he does not believe in job hopping, although many do today. He states that he has no valid reasoning that he went with Ruby over Python or another program. He says that he did not like PHP or asp.net. Instead he wanted something new. Dave wanted to do things the way he wanted to do, which can’t be done in Python. A big part of his decision was made when he looked at Matz’s twitter. Matz seemed happy which led Dave to pick Ruby, which he thinks is mainly a good “dumb luck” decision. What kinds of things have you done with Ruby? Dave says that the coolest thing he’s done is with a Raspberry Pi his brother gifted him in 2013–2014 for Christmas. He built a CNC machine and a Ruby Gem called a Router out of it. He explains that he wrote an interpreter to read and control the machine. He adds that he has built a bunch of hardware as well. How did Drifting Ruby come about? Dave says that his inspiration is Ryan Bates, who created RailsCast and went off the grid in 2013. He strives to fill in the high bar that Ryan left by producing quality material. When did you start Drifting Ruby? Dave started Drifting Ruby in 2015, which is a couple years after RailsCast. He explains that he was not entirely committed to the program at first. He explains that he has revamped the audio setup two or three times. So where are you hoping to get to with it? Are you just trying to put good content out or monetize as well? Dave is currently focused on releasing good content. He wants to give back to the Ruby community and feels good that people are able to use the content he produces. Eventually he states that it will go to a subscription base, but does not have a definite date as to when. He is very dedicated to his work, as he spends 10 to 15 hours of his weekend working on episodes. Are there things that you feel that you have contributed to the Ruby community?  Dave feels like his commitment to Ruby Rogues has been consistent but is not a hassle. He doesn’t look at it as something he wants to get paid for because he enjoys the time he dedicates weekly. He doesn’t feel like he’s had anything big other than Drifting Ruby. So what are you working on now? Dave is currently working on a money manager that he uses with his wife. He built this Ruby on Rails application in 2011–2012 off of the premise he learned at a Dave Ramsey conference. He states that he recently rewrote it and cleaned up so that it uses the latest Rails 5.1.1. The application helps budget money for bills, groceries, spending money, etc. using a digital envelope system. He states that anyone is able to use the program, and it has made a difference in his life. Picks Dave Harbor Freight Charles Ketogenic diet Spaghetti Squash Links Dave’s Twitter Drfting Ruby Twitter Drifting Ruby

GET THE NOTES: Onairwithella.com/101 Welcome to the second installment of this new weekly feature where I share one thing that I'm loving, one thing I'm not, and one simple, easy, clean recipe.   the GOOD: Liquid Multivitamins from Mary Ruth Organics Mary Ruth Organics Premium Supplements – I was introduced to Mary Ruth Organics by a listener, and on a whim decided to try out both the morning and evening liquid vitamins. (I try to get most of my vitamins from REAL FOOD - especially after this interview with Gary Collins! - but I know I'm lacking in magnesium, vitamins D and B). I started these about 3 months ago, and judging by my fingernails and hair, there’s something to this (they’re growing like crazy!). I’m now on monthly auto-ship (saves 10%), and I find this far easier than pill-popping for some reason. Get a one month supply for $39.95 per bottle, or auto-ship and save a bit more. It comes to about $2.40 a day, and I am a total convert. the BAD: Air Fresheners, Fragrances & Diffusers I started this conversation in recent episode 100 "Healthy at Home" - and check out this previous episode "The Dorito Effect" on artificial flavors - it's the same science! Read those ingredients! Commercial air fresheners are toxic-laden nightmares  Protect Your Family from the Hidden Hazards in Air Fresheners Why Air Fresheners are a Terrible Health Compromising Idea How Air Fresheners are Killing You So, what are your options? Open a window - yes, even a cracked window in the colder months, and/or just open a window for 10 minutes a day Or, try making your own natural home deodorizers  These essential oil diffusers are all the rage for people who want natural options!   the YUMMY: Spaghetti Squash Frittata You Need: 1 small spaghetti squash (need ~2 cups shredded) 3 eggs 1 cup organic kale or spinach, chopped 1/2 cup mushrooms, sliced (or another veggie) 1/4 cup onion, diced 1/2 tsp oregano (or spices you like!) sea salt and ground black pepper to taste Directions: Bake the spaghetti squash: Wash and slice the squash in half (length-wise) and place cut sides face down onto a baking sheet with some water in the bottom of it. Roast about 25-30 minutes at 350F (until tender). When done, shred the insides with a fork into a bowl and set aside.   *I do this in advance and keep in fridge until I'm ready to make something! Sauté your chopped onion, mushrooms, etc - add the greens last and don't overcook Crack the eggs into the bowl with the squash and mix in the spices Stir in the veggies and then pour the mixture into the sauté pan, cover and cook over medium heat for about 8 minutes or until eggs are cooked through. BONUS! 5-minute version: I will often shortcut this recipe for a simple, SUPER easy dish with pre-cooked squash. Simply scoop some squash in a bowl and stir in 2 eggs and S&P. Cook as you would an omelet. Makes a big, fluffy, easy egg dish for breakfast, lunch or dinner! More great ideas for spaghetti squash: Try any of these 43 recipes! 10 More Healthy, Hearty Spaghetti Squash Recipes What do you think about this week's choices? Please share your feedback with me.  And, if you'd like to learn more about how some of the links above help support the show, read this. xoxo Ella

Galaxy S8 rumors are sprouting up like, well, sprouts. We'll try to collect the newest leaks. Apple might be stepping up its AI game soon, while Facebook gains a new VP for VR. And No. Unequivocally, there will not be an HTC smartwatch. At least, not any time soon. Those stories, plus we answer YOUR viewer questions, so make sure you're charged and ready for the Pocketnow Weekly Podcast! Watch the live video broadcast from 10:00pm Pacific on January 26th, or check out the high-quality audio version right here. For folks watching live, you can comment and ask questions by using the #PNWeekly hashtag on Twitter during the broadcast. For folks watching later, you can shoot your listener emails to podcast [AT] pocketnow [DOT] com for a shot at getting your question read aloud on the air the following week! Pocketnow Weekly 237 Recording Date January 26, 2017 Host Juan Bagnell Jules Wang Sponsor This week’s episode of the Pocketnow Weekly Podcast is made possible by: We get it. You're busy. That doesn't mean you don't have time to put together interesting meals using high quality ingredients. Blue Apron takes the guess work out of cooking, delivering the exact amounts of food you need for each recipe. All ingredients, meats, and vegetables are sourced ethically using sustainable sources. Meals are delivered to 99% of the continental United States, and the costs are under $10 per serving. Meals in January include Seared Pork Chops with Cranberry Chutney, Spaghetti Squash with Mushrooms and Garlic Knots, and Spicy Shrimp with Korean Rice Cakes. Each week you can customize your menu to fit your particular tastes and dietary restrictions, including vegetarian options. Blue Apron has an extensive collection of recipes, and subscribers won't encounter the same meal twice over the course of a year, unless requested. Cooking together can help improve family bonds, and Blue Apron families cook together three times more often. You will love how good it feels, and tastes, to create incredible home cooked meals with Blue Apron, so don’t wait! Check out this week's menu and get your first three meals free by going to http://blueapron.com/pocketnow. News 9:50 | Galaxy S8 rumors are in full swing. AI, Screen, Specs, Navigation Controls, Always on Logo? 37:47 | Apple soon to join Artificial Intelligence partnership? 42:40 | Amidst lawsuits, Qualcomm still working with Apple on new chips 49:27 | No. HTC will not be making a smartwatch (any time soon) 56:59 | Japan LCD officially shows of flexible displays 1:04:39 | Hugo Barra leaves Xiaomi for Facebook VR 1:12:20 | Weak LG G5 sales blamed for overall company losses 1:25:34 | T-Mobile mocks DIRECTV NOW and AT&T's quarterly earnings dip 1:35:31 | Verizon adds international options to calling plans ⋅ See you next week! See omnystudio.com/listener for privacy information.

Back from Las Vegas, and 2017 is in full swing for mobile tech. We've gone hands on with the new HTC. We're taking a look at what might be the new LG G6. We're pretty sure we'll see the Huawei P10 at MWC. And will we finally see a Google Voice update while Sprint and T-Mobile fight in the prepaid market? Those stories, plus we answer YOUR viewer questions, so make sure you're charged and ready for the Pocketnow Weekly Podcast! Watch the live video broadcast from 10:00pm Pacific on January 12th, or check out the high-quality audio version right here. For folks watching live, you can comment and ask questions by using the #PNWeekly hashtag on Twitter during the broadcast. For folks watching later, you can shoot your listener emails to podcast [AT] pocketnow [DOT] com for a shot at getting your question read aloud on the air the following week! Pocketnow Weekly 235 Recording Date January 12, 2017 Host Juan Bagnell Jules Wang Sponsor This week’s episode of the Pocketnow Weekly Podcast is made possible by: We get it. You're busy. That doesn't mean you don't have time to put together interesting meals using high quality ingredients. Blue Apron takes the guess work out of cooking, delivering the exact amounts of food you need for each recipe. All ingredients, meats, and vegetables are sourced ethically using sustainable sources. Meals are delivered to 99% of the continental United States, and the costs are under $10 per serving. Meals in January include Seared Pork Chops with Cranberry Chutney, Spaghetti Squash with Mushrooms and Garlic Knots, and Spicy Shrimp with Korean Rice Cakes. Each week you can customize your menu to fit your particular tastes and dietary restrictions, including vegetarian options. Blue Apron has an extensive collection of recipes, and subscribers won't encounter the same meal twice over the course of a year, unless requested. Cooking together can help improve family bonds, and Blue Apron families cook together three times more often. You will love how good it feels, and tastes, to create incredible home cooked meals with Blue Apron, so don’t wait! Check out this week's menu and get your first three meals free by going to http://blueapron.com/pocketnow. News 13:54 | We go hands on with the HTC U Ultra! 42:11 | Will we see the HTC Ocean and a Vive phone soon? 47:22 | LG G6 teaser whets our appetites for large screens and water resistance 53:16 | The Huawei P10's likely at MWC but what about this P8 lite (2017)? 1:02:27 | Xiaomi won't enter North American market by 2018 1:06:39 | Foxconn posts first annual sales decline. 1:11:31 | Google Voice update coming soon?!?!? 1:15:10 | CES bummer: Razer prototypes stolen from the show floor... 1:23:26 | 2017 claims an early tech death: RIP Froyo. Will pre-paid disrupt the mobile market? (01:27:10) Google Voice might get an update, Project Fi is a great option for many Nexus/Pixel fans, and now Sprint is looking to Virgin Mobile to boost pre-paid numbers, and T-Mobile is taking steps to address post-paid billing. What might this mean for the future of consumer and carrier business? ⋅ See you next week! See omnystudio.com/listener for privacy information.

Have you ever ended the day by realizing everything you ate that day was all junkfood?! Cassie Piasecki had that experience and decided to change her life, get healthy and then start sharing her journey of health and wellness with others. Cassie created the Wheel of Wellness (WOW) nutrition program and has helped thousands of women to be their healthiest self. Cassie also has over 25 years of experience in the health and fitness industry, as a certified holistic health practitioner and teaching Pilates, indoor cycling, dance. She has taught fitness to over 10,000 people! She lives at the beach in Southern California with her husband Jack and 2 dogs and 22 old daughter who rarely comes home from the east coast. Nuggets of Wisdom from Cassie: "Physical fitness is the first requisite of happiness." - Joseph Pilates "If I can get up in the morning, even it has to be really early, and get my body moving, I am always happier during the day." "If I take care of myself, my health is good, my body is moving and relatively pain free at the age of 48, I can handle everything else pretty much with a smile on my face. " "You can do anything for 3 weeks! You're a woman!" "I quit the sugar, and I quit the gluten for 3 weeks. And within 7 days my moods leveled out. Within 2 weeks, my skin cleared up. And within 3 weeks, all of the things, like stomachaches that I thought were just because maybe I was stressed out or whatever, all went away. So, it was the combination of the sugar and the gluten.... So, after those 3 weeks, there was no way I was going to go back. I mean, I just felt and looked so much better that there was no way I was going to go back." "The fact that I was not moody anymore, and I did not have to worry that I was going to spout off or, you know, get upset, my patience, just all of that, got so much better. That was a big enough reason for me to stay the course." "I wanted other women my age to feel and look and act as wonderful as I found that I could eating a very whole foods, low sugar, low-processed food-type diet. I do not like to say diet, it is just a lifestyle." "The first step is acknowledging that they just do not feel good. And stepping either on a scale or taking a look in their closet at all the clothes that used to fit and do not fit anymore. And just acknowledging, 'Hey, this is not working for me anymore, and I need to do something about it, and I need to do something that might take a little bit longer, but it is going to last a lifetime.'" Some of Cassie's Favorite Things: Personal habit: Exercise. "When I wake up first thing in the morning, I meditate. And get up and then I throw on some lycra, and I go and I work out." Easy meal: "Spaghetti Squash. I cut it in half. And then I bake it and roast it in the oven. And then I put them in the refrigerator. And then, everyday for lunch, take the half of the spaghetti squash and fill it with whatever leftover vegetables I have. I just fill the center of the spaghetti squash with whatever I want. And it is so yummy!" Possession: "A set of odd measuring spoons." Cassie's Favorite Books: "The Dip by Seth Godin" Best advice received: "If something is not working, it is okay to quit. There are some diets that you should quit." Cassie's Happiness Formula: "When I am done working out, and I eat a really good breakfast, and then I get to do one of three things. I either get to put on my bathing suit and go down to the beach, or I get to walk around Paris, France, or I get a message from my daughter that everything is going right in her world that day." A Challenge from Cassie: "The challenge is not to get them to eat less sugar today. The challenge is for them to add up how much sugar they eat over the course of 5 days. So, everyday, write down all the sugar that you eat. Even sugar from an apple. And see how much you are really consuming. And just sometimes that way of doing it is kind of a wake up call that you are consuming too much." Resources Free Guided Meditation from Jen It's Me Cassie (Cassie's website) The Wow Life (Wheel of Wellness) Program The Dip by Seth Godin Subscribe to Vibrant Happy Women:  

Yes, we're still going STRONG! Well, maybe not strong, more of a timid shuffle. Bethany's comments last week may have scared the pants off of us, and she may be doing something crazy with the old gods, and we may be powering her villainous scheme, but hey. Come on. Come on. What are we supposed to do? We like watching movies and stuff. Get off our backs and listen! Please. Sorry for yelling.     Intro 0:00 - 4:17   Sullivan's Travels 4:17 - 36:23   In a Silent Way 36:24 - 46:59   Spaghetti Squash 46:59 - 57:07   Sally Go 'Round the Roses 57:07 - 1:06:47   The Magic Pocket 1:06:47 - 1:16:20   The Brady Bunch 1:16:20 - 1:36:13   Outro 1:36:13 - 1:44:29   --Leave your own henge ratings in the comments at TheArtImmortal.com --Be sure you leave an iTunes review so Pedro can give you a compliment on air.   Email Twitter iTunes YouTube   Join us Thursday next as we discuss more things. Until then, email or tweet us your thoughts, leave a review on iTunes and other crap every podcast asks you to do. (But we love that you do it!)   Artwork by Ray Martindale Opening tune and editing by Adam Lord    

Show stuff: Shout out & iTunes Review Run update Health update Audible title: "Unbroken: A World War II Story of Survival, Resilience, and Redemption" Written by Laura Hillenbrand and narrated by Edward Herrmann Recipes: Bacon, Spaghetti Squash, and Parmesan Fritters Eggplant Parmesan Visit www.vinnietortorich.com to learn about Vinnie Tortorich’s NSNG Lifestyle. Visit www.annavocino.com for great healthy gluten-free recipes. Check out more episodes of the podcast on iTunes and Stitcher. PLEASE go to iTunes and leave a nice review to get a shout-out on a future podcast episode! While here be sure to check out the sponsor and affiliates: Audible.com – Download a FREE audiobook today! Pure Vitamin Club – Additives and fillers suck. So we don’t use them. Amazon.com – Shop. Connect. Enjoy. Blue Host – Looking for top-notch website hosting services with incredible support. Squatty Potty – It’ll change your life. Follow the show: ruelsrunning.com Ru El’s Running Facebook page Ru El’s Running YouTube channel ruelsrunning@gmail.com Follow on Twitter Follow on Google+ Follow on Tumblr Follow on Pinterest Follow on Instagram Music of: Luzius Stone “Fire In The Sky” Website: http://www.LuziusStone.com

A run update. Carlos Dones set to run the Grand to Grand Ultra. Recipe: Bacon, Spaghetti Squash, and Parmesan Fritters Flu Shots Cold brew coffee Free coffee Contest: Remember if you're like contests ENTER TO WIN THE BEST VITAMINS SUPPLEMENT ON THE PLANET. Visit www.vinnietortorich.com to learn about Vinnie Tortorich’s NSNG Lifestyle. Visit www.glutenfreeanna.com for great healthy gluten-free recipes. Check out more episodes of the podcast on iTunes and Stitcher. PLEASE go to iTunes and leave a nice review to get a shout-out on a future podcast episode! While here be sure to check out the sponsor and affiliates: Audible.com – Download a FREE audiobook today! Pure Vitamin Club – Additives and fillers suck. So we don’t use them. Amazon.com – Shop. Connect. Enjoy. Blue Host – Looking for top-notch website hosting services with incredible support. Squatty Potty – It’ll change your life. Follow the show: ruelsrunning.com Ru El’s Running Facebook page Ru El’s Running YouTube channel ruelsrunning@gmail.com Follow on Twitter Follow on Google+ Follow on Tumblr Follow on Pinterest Follow on Instagram Music of: Cake "Going The Distance" Pirates of the Caribbean Theme Music Luzius Stone “Fire In The Sky” Website: http://www.LuziusStone.com

Liz shares how she replaced pasta with spaghetti squash during her weight loss journey.

Susan recommends the best ways to buy, cut, and cook spaghetti squash