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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Comfort Food

Comfort Food

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Yesterday was a sick day for me. I spent the whole day on the couch with Maddy watching season one of Homeland. While I hate being laid up for a day I was glad to have some great tv to keep me occupied! My cold started on Monday afternoon and by Tuesday morning I was in full on misery. I think there is something going around, my sister and her twins are also sick and a few friends have complained about colds recently. Lucky for me I know that if I rest completely for a full 24 hours my cold usually goes away. Thanks to lots and lots of green juice and about 8,000 mg of vitamin C today I am feeling much better!

When I am sick I like to keep my meals very light and simple. Usually a menu of green juice and green smoothies does it for me. My body gets all the vitamins and nutrition it needs without having to spend much energy on digestion-instead it can focus on getting me better fast! After a day of very green beverages by last night I was starting to feel a bit better and wanting something hot and comforting for dinner. This Spaghetti Squash Cacio et Pepe was just what the doctor ordered!

Cacio et Pepe translates to  “cheese and pepper.” In this incredibly simple and comforting dish nutritional yeast stands in for the traditional cheese while spaghetti squash takes the place of pasta. The result is light and delicious, perfect for a sick night on the couch.

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Spaghetti Squash Cacio et Pepe

  • 1 medium spaghetti squash
  • ¼ cup nutritional yeast
  • sea salt
  • ½ -1 tsp cracked black pepper
  1. Preheat oven to 425
  2. Pierce skin of squash all over with a fork and place in baking dish
  3. Bake squash for 45 mins-1 hour or until skin is easily cut with a knife.
  4. Remove squash from oven, and allow to cool.
  5. When squash is cool enough to handle cut in half lengthwise.
  6. Remove seeds and discard.
  7. With a fork scrape flesh of squash away from skin. It should separate and look like spaghetti.
  8. Place 2 cups of the cooked spaghetti squash in a medium pan (reserve any extra for another use)
  9. Toss with the nutritional yeast and black pepper until thoroughly combined and heated throughout. The amount of pepper you use depends on taste but this dish should have a bite to it. Season with sea salt to taste and serve immediately.
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