Ali's Mom's Spaghetti Sauce

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I LOVE this spaghetti sauce. As far as I'm concerned, its the only spaghetti sauce.

You'll see more from this blog as I continue to post non original recipes because the blogger is a good friend of mine. In fact, I only feel so comfortable experimenting with recipes because ofmy familiarity with her comfort level and talents in the kitchen. Many of her recipes are the ones I learned to be more creative with as a budding "adult who cooks real meals."

Here's the recipe: Mom's Spaghetti Sauce

Things I've altered:

  • My Whole Foods in Honolulu doesn't have sweet Italian sausage, so I prefer to use their existent mild Italian sausage.
  • I like strong flavors, so I often add more basil (like 1/4 c) and oregano (less than 1/4 c) than the original recipe calls for.
  • I didn't feel like disturbing my Cuisinart processor this last time. It was so peaceful sleeping on it's shelf. Actually I just didn't want to clean it, so I used my immersion handheld blender once all the ingredients were ready to simmer. It did the job beautifully - but I was careful not to over blend.
  • I prefer to eat my sauce on spaghetti squash, as pictured above.
  • You can sneak in a few extra veggies here, like zucchini squash, eggplant, or kale chopped really small. :)
  • Sometimes I add a little cayenne pepper.
  • Sometimes I put a little sauce on my eggs for breakfast.

Alright folks! Let me know if you try this recipe!  Have fun, and eat up!

Thanks for reading, make tasty choices!

Source: https://thrivingwithoutdotcom.wordpress.co...

Yumberry Lemon Muffins (Paleo, Almond Flour)

Yumberry Lemon Muffins (Paleo, Almond Flour)

Yumberry Lemon Muffins (Paleo, Almond Flour)

I found this recipe on the Delicious Meets Healthy website. I had some frozen berries that I wanted to use for baking, so I Google searched for paleo almond meal berry muffins. This recipe had the kinds of ingredients I prefer to use, and happened to have on hand. 

I did change a few things:

  • I used closer to a tablespoon of vanilla, because more vanilla means better everything, always.
  • I used tapioca instead of coconut flour, because I personally dislike coconut flour very much.
  • I only had one lemon on hand, and no zester. So I juiced one lemon and added 2 drops of Doterra lemon oil.
  • I added about 1/4 teaspoon of sea salt, because sea salt is the shit.
  • I stovetop toasted a mix of rolled oats, chopped pecans, coconut oil, maple syrup, vanilla, sea salt, and a tad of cinnamon for a homemade granola topping. I added this pre toasted (but not quite finished) granola about ten minutes into the muffin baking. This was a really wise addition. (toot toot toot toot toot)
  • I used my emersion blender to mix the wet stuff. That's why my muffins are such a stunning vision in purple.

Here's the original recipe again: Blueberry Lemon Muffins - Delicious Meets Healthy

Do I recommend my changes?

Hmmmm, yes and no. To be perfectly candid, I baked my muffins five extra minutes (to make up for the 2 min I had them out to add granola topping), but my muffins are a tad bit too moist inside. Maybe I should have used more almond flour to make up for not using coconut flour. I'm not sure what exactly went wrong. I'm okay with my mistake though because they still taste amazing! I'll try to remedy the excess moisture on my next attempt, and let you know how it goes.

I'm being fully honest here because I believe being willing to make mistakes in the kitchen is how you end up with recipes you'll really love. It's okay to mess up... just try to make small desirable adjustments to recipes that seem to "have it together." Have fun! Learn and grow by getting a little nuts in the kitchen! See what I did with that pun? ;)

 

Thanks for reading, make tasty choices. :)

Did you try this recipe? Add anything? Change anything? Tell me about it. :)

 

*Special note: Hey! So I've been hesitating big time on posting more recipes. To be a blogger, the experts say not to link to other blogs because you want the reader to stay on your site. That doesn't sit well with me because without inspiration from other blogs, I wouldn't have recipes to offer you. 
I almost always change recipes in some way, therefore making it my own creation. I don't believe that makes me an expert in the kitchen. That said, I'll be posting more recipes with links to food blogs - because I want to share the foods I love without feeling the pressure to recreate and perfect every recipe before sharing. I want you to have the information you need to make tasty and healthy food choices. :)