Essential Oils,  Nutrition,  Recipes

Ain’t nothing simpler than veggie tomato sauce

Making a tomato based sauce is something that always comes first to mind when I don’t know what to make.
I just go through the fridge to see what I can come across, and then I basically just through everything together in a pan! And yesterday I made a really yummy one that I wanted to share with you, just in case you’re out of imagination today, next week or for the rest of the year! A great way to increase your veggie and fibre intake, and we want all of that in our bodies – like I mention in the Well-being for Lichen Sclerosus Info-graphic! If you don’t have your copy yet, simply grab one here ↠

We went to Niagara Falls for the weekend, and after a lot, a lot, of food that isn’t usually on the menu I wanted to cook something fresh that makes me and my body feel really good. But of course I also wanted it to be easy, seeing that who wants to spend time in the kitchen on a Sunday night when you’ve been in the car for the most part of the day? So this recipe is also super easy to make!

What you need:
Random veggies such as:
1 onion
2 garlic cloves
2 peppers
5 white mushrooms
3 handful white beans (and I’m talking about the green – looks white – beans. You know, the fresh ones)
1/2 cauliflower
2 small zucchinis
1 small can of tomato paste (the real deal with no addiness)
1 drop of doTERRA oregano essential oil or fresh herbs – works great either way
Salt & pepper

How to create the magic:
• Wash the beans and cut them up along with the cauliflower, toss it with some extra virgin olive oil, garlic, salt and pepper, and put it in the oven at approximately 400 degrees (Fahrenheit).

• Cut up the onion and the garlic and then put it in a pan with an oil of your choice  (I use extra virgin olive oil, but avocado, sesame or coconut oil works great too!) If you use coconut oil it might give you a little more of that coconut flavor, which really works for some people.

• Cut up the peppers and the mushrooms and throw it in with the garlic and onion – about when the garlic and onion starts to get this soft golden color.

• Let this simmer for a while, maybe add some more oil to prevent it from sticking to the pan (this happens to me all the freaking time and then you’ve just created more work for yourself when you have to do the dishes afterwards!)
I also like my peppers really soft because they taste better (according to me) and the juices come out and creates a great base for your sauce.

• Cut and add the zucchini to your mix and let it simmer for a little while longer while adding the tomato paste, herbs, salt and pepper.

• While this is happening you can start preparing what you want to have with the sauce – pasta, noodles, or rice maybe?
For this one I use rice pasta – because I really like it, it’s cheap, and it’s also an option for those of you who choose to eat gluten free.

• When the beans and the cauliflower in the oven starts looking about done – softer, a little brown and probably smell delish, you want to add this to the sauce. Here I also choose to add my prepared carbohydrate to the sauce to make it really soak in.

And enjoy – you just created something epic in your kitchen and you honor your body by doing so! GO YOU!

If you want to boost the protein content of this meal you can add chickpeas or kidney beans if you want to go more towards the vegan/vegetarian way, or you can add chicken or tuna if that is more your scene. Whatever floats your boat.

Let me know how you go and don’t forget to tag me in your amazing creations on Instagram @wellbeing.by.penny

With love,

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