Spaghetti with Homemade Tomato Sauce

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 🙂

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Ingredients:

16 oz spaghetti
8 tomatoes
½ onion
2 garlic cloves
a few leaves of basil to garnish
2 tablespoon of coconut oil

Instructions:

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.

ENJOY!

 

 

 

Grilled Chicken over Quinoa and Rice mix with Vegetable

Ready for lunch or dinner? You can create a meal with all healthy products…quinoa, rice, vegetables and grilled chicken. Easy to make. Taste good hot or cold.  

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Ingredients:

3/4 cup of Sprouted Rice and Quinoa Blend (I used the one from truRoots)
1 large grilled Chicken breast
4 oz of each Vegetables: carrots, mushrooms, broccoli, sun dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
Organic Extra Virgin Coconut Oil (my choice Wellsley Farms) to grill chicken,
salt and pepper

Instructions:

First cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion and red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper.Transfer mixed rice and quinoa with vegetables on a plate and place grilled chicken on the top. You can garnish with green onion.

ENJOY!