Simple Tomato Sauce

This recipe is our family go to. Clean ingredients and can be served as is or with ground beef or meatballs.


Simple and clean ingredients


What you will need-

Blender, food processor or a hand held blender can work too

2 cans of whole tomato(796 ml or 28 oz)

3 cups of fresh baby spinach, chopped small

2 small onions diced

4 cloves of garlic, sliced

2 tbs dry basil

1 tbs dry parsley

3 tbs olive oil

Salt and pepper for taste (about 2 tsp each)
Add olive oil to a deep pot and heat. Add onion and garlic and cook till softened, approximately 5 minutes.

Add the rest of the ingredients except the spinach and simmer on low to medium heat for 30+ minutes.


If I’m home all day, I’ll get this going early and let simmer for a couple hours stirring every 15 minutes with a little added water. If I’m short on time, I’ll simmer for 30 then process in my blender.

Before I add the sauce to my blender, I measure out 1-2 cups of the chunky sauce and set it aside to add back in later (I do this to add some extra texture to the blended sauce)  Blend the sauce till smooth or less chunky.


Once blended, put back in the deep pot with that chuncky sauce that you had put aside.

Add baby spinach and simmer till the spinach is soft and a little “lost” in the sauce.

If your kids don’t like the sight of green stuff, you can add the spinach in the beginning and process in the blender with the sauce so it appears to not even be there !

Enjoy!

Basil and Spinach Pesto 

During my Whole30,  I really needed flavour for my meals and this basil recipe was it! Such a perfect match to all my dishes,  gives them a pop of flavour. This Pesto is amazing on roasted potatoes, roasted veggies, chicken, steak, salads, fish, rice, pasta.. You can add it to everything! 

Pesto Chicken Sandwich

What you’ll need: 


1/2 cup walnuts (sometimes I use cashews)

3 cloves of garlic 

3 cups packed fresh basil leaves

1 cup spinach leaves 

Juice of 1/2 lemon 

1 1/2 cups of extra/virgin olive oil

1/2 tsp salt

1/2 tsp black pepper

⚪️ heat pan, when a its good and hot place the nuts on the pan and toss around till lightly brown. About 2 minutes 

⚪️⚪️Combine the walnuts and garlic in a food processor and pulse a few times. Add the basil and spinach and pulse until chopped. Add the lemon juice. While mixing on low speed, add the olive oil in a slow stream until all the ingredients are fully blended. Add the salt and pepper and pulse a few more times to combine.


This can be stored in the refrigerator for up to 3 days or freeze in serving sizes inside cube tray. 

Enjoy!

Recipe http://whole30.com/2015/04/pesto/