Easy and Healthy …………………….
2 cups whole rolled old fashioned gluten free oats
1/2 cup nuts (walnuts, pecans, almonds) chopped
1/4 cup raw sunflower seeds
1/4 cup shredded unsweetened coconut
3-4 tablespoons 100% pure honey
3 tablespoons extra virgin coconut oil
1 pinch salt
In a bowl, combine together the oats, nuts, sunflower seeds, coconut, salt, coconut oil and honey. Mix well. Spread the mixture in a thin layer on baking sheet and bake for 35-40 minutes in the preheat oven at 300-325º F, until the mixture turns a nice, lightly, golden brown. Stirr occasionally. Let to cool off before serving or storage.
It is so easy to buy spaghetti sauce but if you spend a little more time in the kitchen you can make your own. Yours will be much more healthier. Homemade sauce is also great for kids as in my recipe I blend all the ingredients. Children who don’t like onion or garlic will not even know that it was added to the sauce 🙂
16 oz spaghetti
2 garlic cloves
a few leaves of basil to garnish
2 tablespoon of coconut oil
Bring a water to cook in a pot. Meanwhile make a cross sign with a knife on the bottom of a tomato, on the top – dig out the green part. Decrease heat in a cooking pot and put tomatoes in. Make sure to put only one layer of tomatoes and make sure they are fully covered by the water. Keep tomatoes in water for about 3 to 5 minutes. Take tomatoes out and put them into cold water. At this point you will see a skin peeling off easily. Take off the rest of the skin. Cut tomatoes into quarters.
Dice onion and garlic. Saute onion and garlic in 2 tablespoon coconut oil in a large skillet for 3 to 5 minutes while stirring. Add tomatoes, stir occasionally until soften (around 15 minutes).
Meanwhile, bring water to boil, add spaghetti and cook according to the label direction.
Mixture from a skillet move into blender and blend. Take out the mixture and put it back into skillet. Cook on low-medium heat until the sauce thicken. Season with salt and pepper. Add cooked spaghetti and mix well.