Lately I have been preparing food more from scratch but largely because the last two weeks I have eaten vegan with my first born cub and this will be week three. I still eat meat and diary but only on the weekendS. It’s like 60/40 right now but still I have noticed I get more greens in, more healthy produce because of this choice. Funny though…I have gained weight so need to figure that one out. It can’t possibly be the 40% weekend freedom I give myself…but maybe so.
Sunday afternoon I was lost in Pinterest for a while and I found a truly simple tomato sauce. It was shown with Pasta but we had planned to make homemade pizza Sunday night so I figured it may make a good pizza sauce. It was only three ingredients and I made do with what we had. So it’s not exactly the recipe and I did’n’t follow measurements but this is what went into our sauce.
one can of whole stewed tomatoes
one can of diced Italian style tomatoes
two medium sized tomatoes from vine
half an onion (from mimi’s house)
and a pretty large scoope of butter, maybe even close to half the cube
I let it come to a boil, then simmer for 45 minutes. Then I put it in my blender and blended it smooth.
Abbie ate a tiny bowl as if it were tomato soup one of her favorites. She just kept raving about how wonderful it was. Dylan thought it was mighty tasty too. So basically a big, big hit and for sure will be incorporated into our meals here or there.
Monday morning I had not prepared well for our vegan lunch so again I had to pull from what we had in the fridge and cupboard. So this is what I came up with:
sea salt and pepper
I sautéed the garlic, broccoli, kale and mushrooms in olive oil, rinsed the beans, cooked up the quinoa and mixed it all together. I also packed up some raw almonds and threw in a avocado and lemon if we want to add it to this protein packed salad.