RawGuru Himalayan Pink Crystal Salt Description
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 |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 535 mg | 22% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugar | 0 g | |
|
| Protein | 0 g | |
|
| Vitamin A | | 0% |
|
| Calcium | | 0% |
|
| Vitamin C | | 0% |
|
| Iron | | 0% |
|
Other Ingredients: 100% Himalayan pink crystal salt.
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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.
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
- Preheat oven to 400 degrees F. Using fork or knife, poke holes all over squash.
- Place squash on baking sheet and roast 1 hour. Let cool.
- Slice squash lengthwise, remove seeds. Into bowl, scoop out all strands of squash.
- Preheat oven to 350 degrees F. Spray 9x13 baking dish with olive oil.
- In mixing bowl, whisk eggs; add almond milk, spaghetti squash, onion, basil, salt and pepper and mix together well.
- Pour evenly into baking dish and bake 1 hour or until set.
Get the staples you need to make this casserole!
