≡ Menu

I think we have already established that I love grocery shopping- especially at Whole Foods, Trader Joe’s, and Hy-Vee.  There is nothing wrong with going to two to three grocery stores in a weekend, right?

I really enjoy taking a peak in other people’s grocery carts and shopping bags (in a totally non-creepy way, I swear) and I get the feeling that some of you find it fun too!  Today I am sharing my purchases from a recent shopping trip to Whole Foods and Trader Joe’s.  After checking out the goods, make sure you stick around for a seriously delicious recipe.  You’ll thank me later!

treats 2On this specific trip, I fit all of my purchases into four grocery bags.  I was pretty impressed by this.  I am, by no means, good at being thrifty when it comes to grocery shopping.  I need to work on that. #foodbloggerproblems

grocery bagMy Trader Joe’s haul included 1 head of cauliflower, 1 yellow onion, 1 red onion, organic Roma tomatoes, green onions, bananas, organic spinach, and Gala apples.  I used to always buy individual apples because they are larger, but sometimes I just cannot say no to what a great deal the bagged apples are.

grocery bag 2I also purchased organic chickpeas (I refuse to call them garbanzo beans), extra virgin olive oil spray, and a gigantic bottle of water to help me up my water intake.

grocery bag 3I generally get the bulk of my food from Whole Foods.  On this shopping trip I picked up organic Romaine lettuce, organic spinach (yes more… hello smoothies!), organic spring mix, an organic tomato, a serrano pepper, organic potatoes, organic carrots, an organic green pepper, and an organic zucchini squash.

grocery bag 5Some more staples of mine: waffles for breakfasts, sauerkraut (this brand is expensive, but SO good!), organic tomatoes, and pineapple (for pizza and salads).

grocery bag 4And lastly, my grains: Ezekiel bread, the best vegan “cheese” popcorn, and blackeyed peas and farro from the bulk bins.

I do not have a tally of how much my purchases cost (maybe I am trying not to think about it), but next time I will try to add it all up so that you have an idea about how much I spend in a week.  One of these days I am going to do a grocery budgeting series too.  Would that be of interest to any of you?

And now about that delicious recipe…

squash eggsI mentioned my obsession with Kristina’s Popped Quinoa and Cheesy Eggs awhile back and have been hooked ever since.  On one of the recent occasions when I was eating it, I got to thinking how delicious it would be with spaghetti squash now that it is squash season!  This was not the first time I had combined squash and eggs, but the cheesy addition made the combination even better.

squash eggs 3Spaghetti Squash and Eggs with Cheese

Serves 1-2 (1 for me)


olive oil cooking spray
1 small-medium spaghetti squash (depending on how hungry you are)
2 large eggs (organic and cage-free, if possible)
1 slice vegan Daiya cheddar cheese (or regular cheddar if not vegan)
black pepper, to taste
fine sea salt, to taste
sriracha sauce or ketchup


1. Preheat oven to 425 degrees F.  Line baking sheet with foil and spray with cooking spray.  Carefully cut the top off of the spaghetti squash, cut it in half, and scoop out the seeds.  Place the squash cut side down onto the baking sheet and roast for approximately 30 to 35 minutes.  Let cool.

2. After the squash is cool enough to be handled, use a fork to “shred” the squash into long strips resembling pasta.

3. Heat a large skillet over medium heat.  Spray with cooking spray.  Add the squash to the pan.  Cook for approximately 5 minutes or until slightly golden brown.

4. Move the squash around in the pan to make two “holes” for your eggs.  Spray these holes with cooking spray and crack an egg into each one.

5. Break the slice of cheese into small pieces and place throughout the squash.  Lower the heat to medium-low and cover with a lid.  You can also use shredded cheese for this part, but I find that the vegan slices melt better than the shreds.

6. Once the eggs are cooked to your liking, remove the pan from the heat.  Add pepper and salt to taste.  Top with sriracha sauce, ketchup, or both!

squash eggs 4I am telling you right now that this makes for the perfect Fall breakfast or dinner.  It is also a wonderfully easy, healthy, and delicious way to use up leftover spaghetti squash that you might have sitting in your fridge.  We can’t be letting that go to waste now can we?

squash egg 2I did not actually eat this out of the pan but it sure looks pretty this way.  Instead, I sloppily attempted to slide it onto a plate.  I am sure you can understand why I am showing you these pictures and not the aftermath.  It is about how it tastes and not how it looks, or at least that is what I am telling myself!

What staples do you have in your grocery bags each week?

Are you a spaghetti squash lover?  I am!  Check out more recipes here, here, and here.

3c1k grilled cheese 14

A Three Cooks One Kitchen edition of how to make grilled cheese sandwiches on the grill. I swear our monthly cooking adventures are titled "Three Cooks One Kitchen" even though so many of our recent installments have been all about the grill.  Living in the Midwest, we have to take advantage of the warm Summer months and [...]

recent eats 2

Wednesday has rolled around again!  Who is excited?  I am!  This week has been going by rather quickly and I could not be more thrilled that the work week is almost more than halfway over.  My dad will be here in Omaha this weekend so I am really looking forward to that and my first [...]

vegetable cornbread 5

A delicious vegetable cornbread utilizing Summer and Fall produce.  It is the perfect dinner side dish. I know the title says "Summer," but hear me out. This cornbread recipe utilizes fresh produce from your Summer garden, but it also happens to be produce that is available year round.  Anything "Summery" just sounds extra appealing to me. [...]

annies mac and cheese 8

#spon: I'm required to disclose a relationship between my blog and Annie's Homegrown. This could include Annie's providing me w/ content, product, access or other forms of payment. A pumpkin, corn, and pea veggified macaroni and cheese that takes comfort food to a whole new (much healthier) level. I love macaroni and cheese just as [...]

foodie favorites

Happy Friday!  Fridays never roll around often enough now do they?  I am thinking we should definitely make the weekend at least four days long.  Who agrees?  I should probably dream on because I don't see that happening anytime soon. What could happen more frequently, though, is my Friday Foodie Favorites posts.  It has never been [...]

buffalo cauliflower sand 7

A delicious vegan buffalo sandwich that will leave you asking, "who needs chicken?" Not convinced?  Well, it sounds like I need to prove you wrong! Since becoming a vegetarian about two and a half years ago, there are really only a few meaty foods that I really miss.  And guess what?  Chicken is not one of [...]

wiaw 3

It is Wednesday.  The work week is almost halfway through.  I am ready for the weekend, some relaxation, and some good eating.  Speaking of good eating... let's talk about food! What I Ate Wednesday: September 10, 2014 (Recent Eats) So much deliciousness in one pan.  I'll be posting more about this dinner soon! One of [...]

weekend 3

Oh, what a weekend it was!  Once I make it back to Nebraska this afternoon, I will have driven a total of 12 hours, seen every single one of my best friends (including my BFF who lives in Arizona now), went to two rodeo performances, camped outside two nights, ate tons of delicious (and not-so-healthy) [...]

summer egg salad 11

This delicious egg salad incorporates the tastes of Summer produce: fresh peppers, peas, and tomatoes. I eat approximately 90% vegan and one of the main reasons why it is not 100% is because of my love for eggs.  I really love eggs. Scrambled eggs. Poached eggs. Sunnyside-up eggs. Hardboiled eggs. Let's be real.  Eggs are good [...]

wiaw 8

I hope you did not miss me too much last week!  With my blogiversary celebration and giveaways, I did not quite have time to squeeze in a What I Ate Wednesday post.  But lucky for you, I am back at it this week!  I know that probably absolutely thrills  you, right? ;) I never really get tired of checking [...]