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You are here: Home / Physical Kitchness / Whole30 Tuscan Chicken Spaghetti Squash

Whole30 Tuscan Chicken Spaghetti Squash

30 Jan

Some things in life need shortcuts. Not like directions or one-hour dry cleaning – like REAL shortcuts. True life hacks if you will. Heck, mom life as a whole needs one big, easy shortcut. I can’t solve all of life’s crazy and chaotic moments, but I can give you some killer shortcuts to make this super tasty Whole30 Tuscan chicken spaghetti squash.

Pin It!

Paleo & Whole30. Only six ingredients for this Tuscan chicken spaghetti squash bake

Getting ready for bed – is anyone with me when I say it’s a chore? Like, I’m exhausted (by 8:15) and I just want to have my jammies on, teeth brushed, makeup off (ok let’s be real, I rarely touch makeup these days), and creams/potions/lotions applied. Sometimes the thought of starting the process to begin my nightly decompressing seems daunting. UGH where is the shortcut? Falling face first on to the pillow without my p.m. rituals isn’t an option.

Or what about getting the kids out the door? LORD HELP ME. The whole thing takes like an hour. What is up with that? I should be able to put little shoes on little feet, grab the diaper bag, and just go. But NOPE. One needs a diaper change, the other needs a diaper change. Don’t forget the snacks. I need to grab the sunscreen/sippy cup/sedatives (kidding). A process that needs a shortcut.

This Whole30 meal is incredible, easy, and only 6 ingredients. Makes great leftovers too!

Luckily this Whole30 Tuscan chicken spaghetti squash gives me a doable shortcut that makes mom life easier. Spaghetti squash can be a bear to make (just takes so much time). But adding a few extra steps to cook this in the microwave can cut this 60+ minute meal in half.

AND adding Vital Proteins Collagen not only adds extra protein, but essential amino acids – aiding in protection of healthy bones and joints.  Plus collagen is shown to improve gut health and is a key component for healthy hair, skin, and nails. Adding all that good stuff with just a few scoops? Major shortcut win! Two shortcuts in one dish? Believe it to be true my friend. This whole30 tuscan chicken spaghetti squash only has six simple ingredients plus the addition of power-food collagen powder.

Adding collagen to this Whole30 compliant Tuscan chicken spaghetti squash adds essential amino acids and protein to an already super healthy dish!

My family devoured this. DE-VOU-RED. And we even had leftovers the next day which meant I had a bomb dot com lunch that took seconds to reheat. PS Microwaves are the best shortcuts ever.

Whole30 Tuscan Chicken Spaghetti Squash

For the traditional method of roasting spaghetti squash, cut the squash horizontally and scoop out all the seeds. Place face down in a roasting dish with 2 inches of water and bake at 375 degrees for 35-45 minutes. For the shortcut method (heck yeah), keep reading…

Score the spaghetti squash horizontally, cutting about 1/2 inch through the skin (not all the way through). Then poke the squash all over, creating small cuts with the knife.

Making spaghetti squash in the microwave

Place in the microwave for 5 minutes. Remove (use oven mitts – it will be HOT), and follow the score line to completely cut the squash in half.

Easy steps to microwave spaghetti squash

Scoop out all the seeds, then place the squash face down in a microwave-safe dish and add 2 inches of water. Microwave again for 5-7 minutes, until the squash is soft enough to shred with a fork (it should look like spaghetti when shredded). You may have to do this in two batches, for each half of the squash.

Shred all the squash and place into a large mixing bowl. Add the shredded chicken, drained sun-dried tomatoes, and basil. In a separate bowl, combine three eggs, coconut cream, salt, and collagen. Vital Proteins Collagen Peptides are flavorless – so you won’t even taste all those amazing benefits! Whisk well and add to the spaghetti squash mix. Mix until combined.

The base for Tuscan chicken spaghetti squash - including adding collagen!

Pour the mixture into an 8×8 baking dish and bake at 375 degrees for 30 minutes. Garnish with more fresh basil and enjoy this Whole30 Tuscan chicken spaghetti squash dinner!

Shortcuts and recipe hacks your favorite things? Then you NEED to check out this 30 Whole30 hacks while you’re scheming all the ways to make life easier.

Time Saver Tip

Make chicken thighs or breast in the crockpot the night before. Simply add the chicken to the pot, pour in stock, and let cook 4-6 hours. Shred with a fork and refrigerate for later. To save even more time, cook the spaghetti squash beforehand, shred, and store in the refrigerator. Then combine all the ingredients once you are ready to bake. This meal refrigerates and reheats well if making the entire dish the day before.

Spaghetti squash made in the microwave, with only 6 ingredients. Tuscan chicken spaghetti squash bake

Print

Whole30 Tuscan Chicken Spaghetti Squash

Paleo & Whole30. Only six ingredients for this Tuscan chicken spaghetti squash bake

★★★★★

5 from 8 reviews

  • Author: Physical Kitchness
  • Yield: 4-6 1x
Scale

Ingredients

  • 1 medium spaghetti squash
  • 2 1/2 cups shredded chicken
  • 2/3 c sun dried-tomatoes packed in oil (drained)
  • 1/2 cup fresh basil, chopped
  • 3 eggs
  • 1 tablespoon full-fat coconut milk
  • 1/2 teaspoon salt
  • 2 scoops Vital Proteins Collagen Peptides (optional)

Instructions

  1. Preheat oven to 375 degrees
  2. If roasting spaghetti squash in the oven, cut the squash horizontally and scoop out the seeds. Pour 2 inches of water in a baking dish, then place the cut side of the squash in the pan and cook for 35-45 minutes
  3. If making the spaghetti squash in the microwave, score the squash horizontally with a sharp knife – cutting roughly 1/2 deep. Spear small cut marks around the entire squash then microwave for 5 minutes
  4. Using oven mitts, remove the squash from the microwave and finish cutting the squash in half. Scoop out the seeds. Place cut side of the squash in a baking dish with 2 inches of water and microwave for another 5-7 minutes (you may need to do each side separately to fit into the microwave). Shred the softened squash with a fork to create spaghetti-looking noodles
  5. In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil
  6. In a separate bowl, crack the eggs and add the coconut milk ,salt, and collagen (if desired). Whisk
  7. Pour the egg mixture into the spaghetti squash and mix well. Then pour the entire mixture into a greased 8×8 baking dish
  8. Bake for 30 minutes. Serve immediately or let cool and refrigerate to reheat later

Notes

You can also make the spaghetti squash in the Instant Pot but cutting the squash in half, discarding the seeds, adding 1 cup of water to the bottom of the pot and cooking on high pressure for 11 minutes, followed by a quick release of pressure.

This post is sponsored by the awesome people at Vital Proteins. As always, all opinions are 100% my own. Thanks for supporting Physical Kitchness!

 

Paleo & Whole30 compliant made with only 6 ingredients! With an extra boost of protein and amino acids with Vital Proteins collagen #sponsored
Chrissa
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92 Comments Filed Under: Dinner, Physical Kitchness, Recipes, Whole30 Tagged With: chicken, paleo, spaghetti squash, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Blair says

    January 30, 2017 at 5:24 am

    Looks so good! I made a Tuscan Chicken Pasta dish recently (to share on the blog soon), but my version is nowhere near as healthy as this! 🙂 I’ve heard so much about that collagen recently…I need to try it myself!

    Reply
    • Chrissa says

      January 30, 2017 at 9:22 pm

      Great minds!!!! I can’t wait to see what you’ve come up with. And YES Blair – Vital Proteins collagen is amazing. You’ll have to try it!

      Reply
      • Megan Weber says

        July 13, 2017 at 9:12 am

        What is it for? Added vitamins? Do I NEED to go buy some? Or will we get the same benefit of the meal??

        Reply
        • Chrissa says

          July 17, 2017 at 9:21 pm

          Nope you don’t need to add it!

          Reply
  2. Deborah @ Confessions of a mother runner says

    January 30, 2017 at 6:12 am

    The meat eating side of my family would love this! Looks great

    Reply
    • Chrissa says

      January 30, 2017 at 9:19 pm

      I’m sure if you omitted the chicken it would be just as yummy Deborah!

      Reply
  3. Ellie | Hungry by Nature says

    January 30, 2017 at 6:50 am

    I’ve never tried cooking spaghetti squash in the microwave – such an awesome quick tip!!

    Reply
    • Chrissa says

      January 30, 2017 at 9:18 pm

      SUUUUUCH a time saver!!!

      Reply
  4. Cassandra says

    January 30, 2017 at 7:25 am

    You just gave me an idea! I make a Mediterranean Shrimp Orzo dish that would work perfectly with spaghetti squash. This looks amazing. Might have to do a Dinner Taste off this week with the family!

    Reply
    • Chrissa says

      January 30, 2017 at 9:14 pm

      Oh dang girl – look at you! I like it, I like it!

      Reply
  5. Mariangelica @ Chasing Littles says

    January 30, 2017 at 7:45 am

    Love the step by step! Your photos are stunning! I actually have somehow never tried spaghetti squash but that has to change now!
    Looks amazing.

    ★★★★★

    Reply
    • Chrissa says

      January 30, 2017 at 9:10 pm

      Oh Mariangelica you made my day! Thanks so much – and YES you must try this!

      Reply
  6. Ruthie Ridley says

    January 30, 2017 at 7:48 am

    This recipe came at just the right time! I just started the whole 30!! YUM!!

    Reply
    • Chrissa says

      January 30, 2017 at 9:07 pm

      YAAAAY! Add this one to your list my friend – I even had it one day for breakfast!

      Reply
  7. Beverley @ Born to Sweat says

    January 30, 2017 at 11:36 am

    man i always want to make spaghetti squash after seeing recipes like this, but i walk home from the grocery stores and they take up SO MUCH ROOM. it kills me!! but this looks amazing, so perhaps one day i’ll man up and buy one

    Reply
    • Chrissa says

      January 30, 2017 at 9:06 pm

      Hahahaha #urbanlifeproblems. You’re so fit girl – you could totally lug one home!

      Reply
  8. Barb says

    January 30, 2017 at 11:48 am

    Yum! This looks so good! I start whole30 on February 1st so this is perfect! Thanks for posting!

    http://www.flashesofdelight.com

    Reply
    • Chrissa says

      January 30, 2017 at 9:05 pm

      GO YOU!!!! Feel free to email me anytime if you need help or encouragement Barb! I have lots of Whole30 recipe here to get you through!

      Reply
  9. abbey sharp says

    January 30, 2017 at 11:52 am

    This looks sooo good! I’m such a fan of spag sqush too!

    Reply
    • Chrissa says

      January 30, 2017 at 9:01 pm

      Whoever decided to roast it and eat it like spaghetti is GENIUS!

      Reply
  10. Megan Campbell says

    January 30, 2017 at 12:57 pm

    Spaghetti squash is my jam! I am always looking for other recipes for my Whole30 cleanses. I’ll be adding this one to the list.

    Reply
    • Chrissa says

      January 30, 2017 at 9:00 pm

      Yeah girl! Love it. This is a goodie – and for realz it is amazing days after too!

      Reply
  11. gunjan says

    January 30, 2017 at 1:29 pm

    The colors of your recipe image is super attractive. Love your post.

    Reply
    • Chrissa says

      January 30, 2017 at 8:59 pm

      Thank you Gunjan!

      Reply
  12. cara says

    January 30, 2017 at 2:43 pm

    This looks so good Chrissa! Can’t wait to give this a try out soon!

    Reply
    • Chrissa says

      January 30, 2017 at 8:58 pm

      Thanks Cara! My little guy loved it too – maybe you’ll have the same luck with your kiddos!

      Reply
  13. Ashleigh says

    January 30, 2017 at 3:12 pm

    This looks like such a wonderful recipe, healthy and tasty! I love Whole30 recipes and trying new ones. Thank you for sharing this wonderful recipe!!

    Reply
    • Chrissa says

      January 30, 2017 at 8:58 pm

      Thanks Ashleigh! It’s a new favorite of ours for sure!

      Reply
  14. Emily @Sinful Nutrition says

    January 30, 2017 at 4:05 pm

    Love spaghetti squash! This recipe looks absolutely amazing. Although I may have to swap out those sundried tomatoes. One of the few foods I’m not a fan of!

    Reply
    • Chrissa says

      January 30, 2017 at 8:56 pm

      Thanks so much Emily! I’m sure you could find an awesome substitute for the sundried tomatoes 😉

      Reply
  15. Jessica (@loveyoumoretoo) says

    January 30, 2017 at 4:44 pm

    My mom used to make chicken spaghetti, but this sounds so much healthier!

    Reply
    • Chrissa says

      January 30, 2017 at 8:54 pm

      TOTES! And you wouldn’t even know it’s healthy – it really does taste creamy and so flavorful!

      Reply
  16. Jodi @ Create Kids Club says

    January 30, 2017 at 5:13 pm

    I just baked 2 spaghetti squash today. I am totally trying this one out this week!

    Reply
    • Chrissa says

      January 30, 2017 at 8:50 pm

      Oooh Jodi – perfect timing! Keep me posted!

      Reply
  17. Kimberly @ Berly's Kitchen says

    January 30, 2017 at 6:13 pm

    I’ve never tried spaghetti squash, but your recipe makes it sound delicious. It also looks beautiful and easy to make.

    Reply
    • Chrissa says

      January 30, 2017 at 8:49 pm

      Oh Kimberly – you must try it!!! It’s such an awesome and healthy alternative to pasta!

      Reply
  18. Kerri McGrail says

    January 30, 2017 at 6:17 pm

    Spaghetti squash is my jam! I just introduced my parents to it this weekend because they have never had it!!!

    Reply
    • Chrissa says

      January 30, 2017 at 8:46 pm

      NICE!! That’s a good daughter right there 😉

      Reply
  19. Sarah says

    January 30, 2017 at 6:25 pm

    I love spaghetti squash and this looks so full of flavor! Such an easy and filling dish.

    Reply
    • Chrissa says

      January 30, 2017 at 8:45 pm

      It’s amazzzzzing now much flavor this simple dish had!

      Reply
  20. Amanda says

    January 30, 2017 at 6:30 pm

    Oohhh, this sounds so yummy! Thanks for sharing!

    Reply
    • Chrissa says

      January 30, 2017 at 8:42 pm

      My pleasure! Thanks Amanda.

      Reply
  21. Ashley says

    January 30, 2017 at 6:36 pm

    YUM! This looks so good! I can’t wait to make this!

    Reply
    • Chrissa says

      January 30, 2017 at 8:42 pm

      I hope you love it Ashley!

      Reply
  22. Chrissy says

    January 30, 2017 at 7:45 pm

    Mom life does need one big easy button! This looks really yummy and I’m not even a spaghetti squash lover. Looks like you wouldn’t even know it’s in there.

    Reply
    • Chrissa says

      January 30, 2017 at 8:41 pm

      Seriously you wouldn’t! My hubby isn’t a big fan of spaghetti squash either, but he totally scarfed this up!

      Reply
  23. Christina Bauer says

    January 30, 2017 at 9:19 pm

    I need to make more baked casseroles with spaghetti squash – it’s so good!

    Reply
  24. Rachel Ritlop says

    January 31, 2017 at 6:40 am

    Ok this looks and sounds way better than any of my spaghetti squash attempts! Totally going to try it!

    Reply
  25. Julie @ Running in a Skirt says

    January 31, 2017 at 6:47 am

    Spaghetti squash really is lovely!!! Such a yummy dish.

    ★★★★★

    Reply
  26. Ilka says

    January 31, 2017 at 7:02 am

    What an amazing low-carb dinner idea! Pinning and making it!! Super delicious!

    Reply
  27. Bobbi | Bobbi's Kozy Kitchen says

    January 31, 2017 at 9:29 am

    YUM!! I am all about spaghetti squash right now! I am actually making it tonight 🙂

    ★★★★★

    Reply
    • Chrissa says

      January 31, 2017 at 9:37 am

      YAY! Keep me posted Bobbi – would love to hear how it went!

      Reply
  28. Kara @ Byte Sized Nutrition says

    January 31, 2017 at 10:22 am

    Yum! I’ve made a similar looking spaghetti squash dish before, but I’ve never thought to toss some eggs in and bake it. Looks delicious!

    Reply
    • Chrissa says

      February 5, 2017 at 2:39 pm

      YES! It’s such a great way to combine different flavors and bind everything together. Thanks Kara!

      Reply
  29. Mikki says

    January 31, 2017 at 5:40 pm

    I love spaghetti squash! This recipe looks delicious!!

    Reply
    • Chrissa says

      February 5, 2017 at 2:35 pm

      Thanks so much Mikki!

      Reply
  30. Angela says

    March 11, 2017 at 7:55 am

    Will omitting the collagen peptides changed the consistency much? If so, could I substitute almond flour? Thanks for the recipe!

    Reply
    • Chrissa says

      March 13, 2017 at 8:50 pm

      Nope it won’t affected the consistency! You could omit. I don’t suggest using almond flour. Thanks Angela! Enjoy.

      Reply
  31. Zara says

    March 18, 2017 at 9:26 am

    This looks so yummy! We have egg allergies in our home, so I’m trying to think if I could just make this without the egg and the second baking step…. hmmmmm… Dinner ready even quicker??? 😉

    Reply
    • Chrissa says

      March 20, 2017 at 8:41 am

      Hi Zara – the eggs are what ‘binds’ the dish together. If you omitted, it would be more of a spaghetti squash meal with toppings on top, not necessarily baked in. Which could be just as tasty?? And would certainly make dinner quicker for sure! 😉

      Reply
  32. Rebecca Phinney says

    April 28, 2017 at 11:16 am

    This is delicious! I have a question: I prefer recipes with a bit more kick/flavor than the way this turned out. I’ve been adding salt and pepper, and it tastes great that way. Do you have any recommendations of Italian spices/seasonings I could add before baking? Thanks!

    ★★★★★

    Reply
    • Chrissa says

      May 5, 2017 at 10:03 pm

      Hmmmm maybe add a little dried oregano to the mix in addition to the fresh basil!

      Reply
  33. Jen says

    April 29, 2017 at 5:54 pm

    Our dinner tonight….smells amazing. Thx.

    Reply
    • Chrissa says

      May 5, 2017 at 9:58 pm

      Awesome! Glad you found it!

      Reply
  34. Jennifer says

    May 1, 2017 at 6:00 pm

    Made this last night and it was a huge it. Loving your recipes and your blog.

    ★★★★★

    Reply
    • Chrissa says

      May 5, 2017 at 9:50 pm

      I’m so happy to hear this Jennifer!

      Reply
  35. Alisha says

    May 20, 2017 at 8:45 am

    Can it be made without collagen if I don’t have it?

    ★★★★★

    Reply
    • Chrissa says

      May 21, 2017 at 9:32 am

      Yes this can be made without the powdered collagen 🙂

      Reply
  36. Rachel Carnley says

    May 22, 2017 at 4:50 pm

    Super excited to finally try this recipe!! Started following you on IG after you did the Whole30 account.

    Reply
    • Chrissa says

      May 23, 2017 at 8:45 am

      So glad you found me Rachel!

      Reply
  37. Desiree says

    July 7, 2017 at 11:09 pm

    I was wondering if you can leave the vital proteins out?…or if there is a substitute for it.Sorry if someone already asked this.

    Thank so much

    Reply
    • Chrissa says

      July 8, 2017 at 9:37 am

      Yup you can leave it out – it won’t change the texture of the dish, just adds a little nutrient boost 🙂

      Reply
  38. Clair says

    July 9, 2017 at 12:35 pm

    Was just curious about your thoughts on subbing or omitting the coconut milk? I don’t have any on hand, so I thought I would just check to see what you think . If I omit, will that change the outcome too much? Or I have greek yogurt I could add instead?

    Reply
    • Chrissa says

      July 17, 2017 at 9:25 pm

      You could probably add almond milk instead and it would still taste great. Not sure about greek yogurt – I would think it would add a tangy flavor

      Reply
  39. Jordan says

    August 19, 2017 at 2:28 pm

    Putting this on my meal plan for the week! Do you think adding spinach or kale would work well to pack a few more veggies in?

    Reply
    • Chrissa says

      August 20, 2017 at 3:09 pm

      I think that’s a great idea!

      Reply
  40. Jessica says

    September 17, 2017 at 4:44 pm

    Hi! Thank you so much for this recipe! It looks delicious. I can’t wait to try it. I was wondering, though, if you could tell me where I could find sun dried tomatoes without sulfites. I have looked everywhere and the sun dried tomatoes I am finding all have sulfites “for color retention.” Or could I substitute fresh tomatoes? Can’t wait to try this recipe! 🙂

    Reply
    • Chrissa says

      September 25, 2017 at 9:47 am

      BLEH, that’s so annoying!! I cannot remember for the life of me what brand it was. However, I’m wondering if you could use packaged (dried) sundried tomatoes and mix them with a little olive oil to replicate the same thing…?

      Reply
  41. Tori Leigh Roberson says

    October 22, 2017 at 8:30 am

    Hey there! I used this recipe as a basis to create my own similar one, I wanted to share it with you here! http://torileighblog.com/2017/10/22/spaghetti-squash-tuscan-chicken-paleo-whole30-gluten-free/

    This recipe looked SO YUMMY, but I added chia seeds, tons of spinach, and a few other ingredients to mine 🙂 Thanks so much for the inspiration, I’d love your feedback on my version!

    ★★★★★

    Reply
    • Chrissa says

      December 4, 2017 at 2:59 pm

      Looks great Tori! Thanks!

      Reply
  42. shar says

    January 7, 2018 at 7:15 am

    this is so good!! I added some left-over steamed broccoli – delicious!

    Reply
    • Chrissa says

      January 18, 2018 at 11:38 am

      Great idea! Glad you liked it!

      Reply
  43. Kay says

    January 19, 2018 at 3:51 pm

    Any idea what the nutritional values would be for this recipe? My hubby is on a low sodium/heart healthy diet and we have to watch his sodium, potassium and phosphorus levels. This sounds really good, but I couldn’t make it unless I know what those values are. Thanks

    Reply
    • Chrissa says

      February 12, 2018 at 1:37 pm

      I’m so sorry, I don’t!

      Reply
  44. Jackie says

    January 25, 2018 at 7:50 am

    Can’t wait to try this – looks and sounds so yummy! I use to cook my squash meat side down in water (this will give it a steam cook), however now I cook meat side up, this will roast it (instead of steaming) which will bring out some sweetness in the canalization process. I think it tastes so much better this way! Thanks for the recipe!

    Reply
    • Chrissa says

      February 12, 2018 at 1:31 pm

      So good to know! Thank you for this!

      Reply
  45. Abby says

    March 11, 2018 at 10:07 am

    This loops delicious! Can’t wait to try it! For the peptides, do you recommend the unflavored peptides or the collagen creamer? I’ve only had the creamer on coffee, and it is so good! I just want to try it for a while and see if it makes a difference. Thanks!

    Reply
    • Chrissa says

      March 19, 2018 at 1:28 pm

      I love the unflavored peptides – really versatile for baking and drinks. I throw a scoop or two in my coffee and use full-fat coconut milk as a creamer!

      Reply
  46. Cara says

    April 21, 2018 at 3:06 pm

    Yay for being low fodmap! We need more recipes like this 🙂

    ★★★★★

    Reply
    • Chrissa says

      April 24, 2018 at 3:43 pm

      Thanks Cara. Will work on that!

      Reply
  47. vickie says

    October 2, 2018 at 1:12 pm

    I have a quick question..in the story pic it looks like you are using coconut cream, but in the recipe you have coconut milk. Which should you use? I would just guess…but don’t want to mess it all up!

    Reply
  48. vickie says

    October 2, 2018 at 1:15 pm

    Hello! Recipe looks great and can’t wait to make it, but have a quick question. In the story it looks like you’re using coconut creak, and the recipe lists coconut milk. I would just guess, but I don’t want it to me too watery if it’s supposed to be the cream, and don’t want it to be too dry if it’s supposed to be the milk!
    Thank you for your recipes!

    Reply

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