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RawGuru Himalayan Pink Crystal Salt -- 16 oz

RawGuru Himalayan Pink Crystal Salt
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RawGuru Himalayan Pink Crystal Salt -- 16 oz

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RawGuru Himalayan Pink Crystal Salt Description

  • Organic Raw Crystal Himalayan Salt
  • Contains 84 Minerals
  • Fine Ground

This is a fine ground of the large crystals of Himalayan Pink Crystal Salt. The salt crystals come in various shades form colorless and transparent but usually from pink to dark rose. It is a holistic, natural form of salt crystals, has 84 minerals locked within and can be readily and easily absorbed and metabolized by your body.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: (1.4 g)
Servings per Container: 325
Amount Per Serving% Daily Value
Total Fat0 g0%
  Saturated Fat0 g0%
  Trans Fat0 g
Cholesterol0 mg0%
Sodium535 mg22%
Total Carbohydrate0 g0%
  Dietary Fiber0 g0%
  Sugar0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Other Ingredients: 100% Himalayan pink crystal salt.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Spaghetti Squash & Egg Breakfast Casserole

Enjoy this casserole at breakfast, brunch, lunch or dinner – any time you please. And because it’s made with spaghetti squash, it’s much lower in carbs than casseroles that incorporate bread. After you’ve roasted the squash, this bake comes together in no time, with all the ingredients melding into savory goodness in one pan. Breakfast casseroles are easy to make and are real crowd pleasers when you need it, but they also reheat nicely if you’re feeding less people. This one offers extra health with the happy surprise of squash. Breakfast Egg & Spaghetti Squash Casserole

Spaghetti Squash & Egg Breakfast Casserole

  • 1 large (2 lbs.) spaghetti squash ( )
  • 6 eggs
  • 12 oz. unsweetened plain almond milk
  • 1/2 yellow onion (chopped)
  • 6 fresh basil leaves (roughly chopped)
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Spray olive oil
  1. Preheat oven to 400 degrees F. Using fork or knife, poke holes all over squash.
  2. Place squash on baking sheet and roast 1 hour. Let cool.
  3. Slice squash lengthwise, remove seeds. Into bowl, scoop out all strands of squash.
  4. Preheat oven to 350 degrees F. Spray 9x13 baking dish with olive oil.
  5. In mixing bowl, whisk eggs; add almond milk, spaghetti squash, onion, basil, salt and pepper and mix together well.
  6. Pour evenly into baking dish and bake 1 hour or until set.

Get the staples you need to make this casserole!

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