Tag Archives: Low Carb

Fresh Tomato Spaghetti Sauce: A Versatile and Delicious Recipe

September 3, 2024
Sandra Shields, Healthy Food and Wellness Blogger, Health Coach, Balanced Living, Clean Beauty Consultant
4 comments
Clean Eating, Digestive Health, Fresh Tomato Recipes, Fresh Tomato Spaghetti Sauce, Gluten Free, Grain Free, Healthy Eating, Healthy Sauce, Keto Friendly, Low Carb, low fodmap option, Nutrient Dense Food, Real Food, Sam Eats Her Nutrients, Versatile Sauce, Whole Foods

Hello! Can you believe how fast Summer went by? We still have plenty of gorgeous weather coming our way in September, and my tomato plants are producing like they are on steroids. I made the most delicious spaghetti sauce with them, and I wanted to share the recipe, because it is incredibly delicious, and a great way to take advantage of all the benefits tomatoes offer and use the bounty of fresh tomatoes. Fresh tomatoes are delicious, but when you are growing them, they are quite a bit like zucchini in their abundance when they start ripening. I don’t like to waste food, and the tomatoes need a good recipe. Now I’m a girl who loves a yummy sauce not just for pasta and spaghetti, this sauce is so good over vegetables, lentils, polenta, zoodles, and more. I have two options for you too. You can make it meatless, or as a last step in the recipe, you can add ground pork, sausage, beef, chicken or turkey.

Fresh Tomato Spaghetti Sauce: A Versatile and Delicious Recipe

In this recipe I removed the skins from the tomatoes, but left the seeds. I have a variety of tomatoes, and you use what you have. If you don’t grow your own garden, you can get fresh tomatoes at a local farmers market and produce stands. Trust me, it’s worth it.

I’d love to hear what fresh produce you have enjoyed most over the last few months in the comments. It has been a very busy season here, and the Summer was wonderful and fleeting. I tried to soak up as much outdoor activities and sunshine as possible. My son got married in August, and I had the pleasure of being in the company of my grandchildren quite a bit while they were off school. This included taking my granddaughter to swim lessons at the lake two days a week in the mornings. and taking all three of them boating and swimming. We’ve had lots of beach time and backyard BBQ’s, and I’m not quite ready to give it up! I will also be sharing this month another new recipe for a compounded butter using fresh basil that is a smart time saver that bumps up the zing factor. It is freezable into tablespoon pats! A delicious flavor boost!

So, enough gabbing, here is my recipe for Spaghetti Sauce using fresh tomatoes! But first here’s a photo of the sauce adding a combination of ground pork and beef. The hands on time for this sauce is about 45 minutes. It simmers for a few hours, and you just need to stir it a few times.

Spaghetti Sauce Using Fresh Tomatoes

Ingredients:

3 Pounds of Fresh Tomatoes

5 Cloves of Garlic (Peeled and Smashed) Low FodMap Option substitute 3 Tablespoons of Garlic Infused Olive Oil)

2 Tablespoons of Olive Oil (if you are making Low FodMap, this would be part of the garlic oil above.)

8 Ounces of Tomato Paste (I like this organic brand.)

4 Cups of Water

1 Tablespoon of Dried Parsley

1 Tablespoon of Dried Oregano

1 Teaspoon of Dried Basil

1 Bay Leaf

2 Teaspoons of Salt of Choice (I used Himalayan Pink Salt here. I like that you get trace minerals in this salt)

Ground Pepper to taste.

To begin this recipe we need peeled tomatoes. It is very easy to do with a pot of boiling water. The skins slip right off after plunging them in the water for 3 minutes. Bring a large stock pot up to a rolling boil. Add a tablespoon of salt. Now, carefully add half of your tomatoes into the boiling water and set a timer for 3 minutes (Alexa is my best friend). After the time is up, remove the tomatoes to a bowl with a mesh strainer and cool slightly. Meanwhile, add the remaining tomatoes to the boiling pot and set a timer. When the tomatoes are cool enough to handle, slip off the skins using a knife when necessary for the little bits that stick and remove the core. Slice the tomatoes in half. There is not a lot of chopping here. They will deconstruct with the cooking….easy! After all the tomatoes are peeled and halved. Prepare a large saucepan (I love my Martha Stewart Red Dutch Oven. It is heavy and built for a long simmer.)

Add the olive oil to the Dutch oven, and turn the burner on medium high. Peel and smash your garlic cloves. Leave them whole. They will infuse the sauce as it simmers. Add them to the just hot oil and cook until they are fragrant, about one minute. Now, add in your prepared tomatoes and the rest of the ingredients, including the tomato paste and 4 cups of water. Bring the sauce to a boil, then turn it to a low simmer and simmer uncovered for 2 to 3 1/2 hours. When the sauce is getting to be a nice thick consistency, it is ready. Taste it for salt and pepper. If you want to add ground meat, now is the time to saute your meat of choice and add it to the sauce. It is ready to serve over anything you want. It is so delicious! Enjoy. It’s a very good thing!

Farmhouse Fennel and Zucchini Frittata with Chicken Apple Sausages & Beautycounter Clean Skincare Holiday Sets Are Here!

Farmhouse Fennel and Zucchini Frittata with Chicken Apple Sausages

Eggs in a skillet with loads of delicious ingredients! Frittatas are the perfect way to use your vegetables, cheese and proteins in the fridge and reduce food waste. They are an easy, all in one skillet to oven meal that makes weeknight dinners easier. I think you are going to love this recipe for Fennel and Zucchini Frittata with fully cooked Chicken Apple Sausages. It’s one pan cooking, and an all in one meal. This would be good with a crisp green side salad. I made it in a heavy cast iron skillet with a ceramic coating inside called ‘The Always Pan’. You will need an approximately 10 1/2 inch skillet for this recipe that is oven safe up to 400 degrees F. If you use a larger skillet, that’s perfectly fine. Just shorten your baking time.

It seems like I am always creating main dish recipes that are fairly quick. That’s because I feel the stress of getting dinner on the table for a family every night, and I think chances are you do too. I like to make homemade meals as much as I can, because they are healthier, and the bonus leftovers help pack lunches the next day. This Frittata is also a great breakfast choice!

You can use this frittata recipe as a template, and substitute equal amounts of other veggies that you have on hand instead too. Frittatas are very versatile, which is another bonus about them. Other suggestions are green, red or yellow peppers, leeks, spinach, kale, mushrooms, broccoli and asparagus.

Here’s how to make it!

Farmhouse Fennel and Zucchini Frittata with Chicken Apple Sausages

Preheat your oven to 400 degrees F.

Ingredients:

12 Large Eggs

1 Large Fennel Bulb, diced

1 Medium Yellow Onion, diced

1 Medium Zucchini, diced

1/2 Cup of Grated Parmesan Cheese

1 cup of Grated Irish Aged Cheddar Cheese (I like Kerrygold)

1 Package of Chicken Apple Sausages, or Another Chicken Sausage you like that is Fully Cooked (I used Butcher Box Sausages)

1/4 Cup of Milk of Choice

2 Tablespoon of Garlic Infused Olive Oil

2 Tablespoons of Butter of Ghee

1 1/2 Teaspoons of Sea Salt of Pink Salt

1 Teaspoon of Black Pepper

Directions: In your oven safe skillet, add the olive oil and butter or ghee. Chop your fennel, onion and zucchini. Add the fennel and onion to the skillet after the fat has melted and the skillet is hot along with 1/2 teaspoon of salt. Sautee these two vegetables, stirring occasionally until they are becoming tender. Then, add the chopped zucchini and another 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and cook for five more minutes. Meanwhile, whisk the eggs in a large bowl, add the milk to the eggs, the remaining 1/2 teaspoon of salt and pepper, and fold in the cheese, reserving about 1/4 cup for the top. Smooth the vegetables in the skillet into an even layer. Slice your sausages, and place them in an even layer on top of the sauteed vegetables. Now, gently pour the egg and cheese mixture over the sausages, and sprinkle with the rest of the cheese.

Place a baking pan under your skillet to catch any possible drips, and transfer it to your preheated 400 degree F. oven. Bake until golden and puffy and set in the center for 30 to 40 minutes.

This recipes makes 4 large servings or 6 regular serving

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Delicious Spiralized Antipasto Zoodles Salad, Winter Health Tips, and Clean Skincare

**Winter Health Tips, Spiralized Antipasto Health Zoodles Salad and Safer Skincare**

Happy New Year friends!! The days are getting longer, and I am craving fresh, delicious, food that makes me feel good because of all the nutrients in it! This Spiralized Antipasto Zoodles Salad is full of all the flavor, is low in carbs and it’s fun to make…..because….zoodles are just so fun!

First off if you don’t already have a spiralizer, it is affordable! and a great investment in your kitchen accessories. I use my spiralizer frequently and is as necessary to my kitchen as a food processor and blender. This is my favorite spiralizer of the three I have tried. This one suctions to the countertop and makes a wonderful variety of spiralized shapes, and I have had it 5 years and it is still going strong. Oh, and this is a no cook recipe!

Delicious Spiralized Antipasto Zoodles Salad

Ingredients:

5 medium to small zucchini, spiralized (I used the FS Blade on my spiralizer)

1 Teaspoon of Salt to draw moisture out of the zucchini (see directions)

3 oz. of Sopressata, diced (I used Culinary Tours gluten free brand.) You can also use thin sliced Salami

1/4 cup of Fresh Basil, torn

3 Green Onions (scallions), sliced

Sliced Black Olives (I used a 3.8 oz. can)

1/4 cup of Roasted Red Peppers, diced

1/4 cup of oil packed Sundried Tomatoes, finely diced I use Mediterranean Brand Organic Sundried Tomatoes In Olive Oil

Dressing:

3 Tablespoons of Garlic Infused Olive Oil

3 Tablespoons of Red Wine Vinegar

2 Tablespoons of Good Olive Oil

1 Tablespoon of Fresh Lemon Juice

1 Teaspoon of Nutritional Yeast (adds umami and a cheesy flavor)

1/4 Teaspoon of dried Oregano

1/4 Teaspoon of dried Parsley

1/4 Teaspoon of Salt

1/4 Teaspoon of Black Pepper

Whisk all the dressing ingredients together in a bowl until emulsified.

Directions: Spiralize your zucchini. Spiralizing really magnifies the amount of zucchini. Look!

Place the spiralized zucchini in a colander over a bowl, and toss the zucchini in the teaspoon of salt. Let sit over the bowl for 30 minutes. The zucchini will release some juices. This helps prevent the salad from being watery. Zucchini has a lot of water in it. After 30 minutes, take a large serving spoon or rubber spatula and press the zucchini in the colander firmly to release more of the liquid. Now, we are ready to make the rest of the salad! Let’s go!

It really is just assembly at this point and so easy! Put your zoodles in a large bowl. Add the rest of the chopped, sliced and diced ingredients. Whisk up your delicious dressing, and pour it over everything. Grab you salad tongues and toss thoroughly, but gently. It’s ready to eat, or you can store it in the refrigerator until you are ready to serve it. It will just increase in flavor.

This Spiralized Antipasto Zoodles Salad is a wonderful addition to any meal or a delicious lunch. It’s pretty, fun, and healthy and good for you!

Now, here’s some health tips to get your through the winter months! Since the days are colder and darker, it is important to implement mindful self care for yourself.

Which of these have you already implemented and which ones are you going to add? Please reach out to me with any questions. I love to hear from you.

As far as the sunscreen in the winter goes, are you choosing a safe sunscreen? It defeats the purpose of protecting your skin if you are putting chemicals on that absorb into your bloodstream. I recommend Beautycounter safer sunscreen with non-nano zinc. It is the safest out there and also reef friendly. My family and I have been using it for 9 years now, almost as long as Beautycounter has been making safer skincare products. They celebrate their ten year anniversary in March, and I love their mission and the high quality and safety of their products. If you want to know more or go see all the safer skincare, makeup and family care they have, here is the link. I have been a consultant with them for almost four years now after using their products for several years before, and they are a highly reputable company that is changing laws for safer skincare and beauty for all, have a strong recycling and sustainability mission, and their skincare is high quality.

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Getting through winter requires maintaining all areas of our health. This time of year we can get restless and tired of the constant darkness and cold. Many people suffer from seasonal affective disorder (SAD) which lasts through the winter months. Try these 12 health tips to help get your through the winter.

Enjoy the salad recipe! I plan on making this on a weekly rotation, wearing my sunscreen, and implementing winter health tips!

Chicken Enchilada Casserole, Gluten Free, Grain Free, Low Carb

My first introduction to chicken enchilada casserole was in high school when I went over to my friend Kristy’s house, and her mom made it for dinner. I was also taught how to properly eat a whole artichoke at that time. Amazing! The casserole was absolutely delicious, and I took the recipe home with me and gave it to my mom to make (who was an excellent cook) as well.

At that time I didn’t have a clue what gluten, gluten sensitivity or celiac was. We tried to eat healthy, and also had our share of Oreos and Nutter Butters in the cookie drawer, and it being the 70’s, I was envious of the kids who got to eat tv dinners. Ha! I completely didn’t know how lucky I was to have a mom who cooked most everything from scratch and fed us plenty of garden vegetables that my dad (Pop) grew with his very capable hands, lovingly adding compost, leaves and other garden amenities every year to make the soil fertile and very black.

But I digress, this is about Chicken Enchilada Casserole that is something to brag about and be appreciated by those who partake of it. This casserole is a healthy version of a casserole I loved that also happens to be gluten and grain free. A little secret…cashew based sauces are a creamy alternative to cream cheese.

Chicken Enchilada Casserole

Ingredients:

8 cups of chopped, cooked bone in chicken thighs

1 Cup of Gluten Free Enchilada Sauce (I used this brand)

2 Tablespoons of Chopped Green Chilies (I used a gluten free brand from the grocery store)

1 Tablespoon of Taco Seasoning (I used this brand which is gluten free and no fillers and delicious)

1 Cup of Shredded Sharp Cheddar Cheese (for the top)

1 Cup of Plain Greek Yogurt

Salt and Pepper for the Chicken to Taste

My Recipe for Dairy “Cheese” Sauce here:

Dairy Free Cheese Sauce:

1 Cup of Raw Cashews soaked in 4 cups of water for 4 hours, then rinsed and drained)

1 Red Bell Pepper, seeded

1/4 Cup of Fresh Squeezed Lemon Juice

1 Tablespoon of Nutritional Yeast

1 Teaspoon of Ground Tumeric

1/2 Teaspoon of Onion Powder

1/4 Teaspoon of Salt

Directions:

Soak your cashews. You can also do this in the refrigerator overnight.

Preheat your oven to 400 degrees F. Lay out your bone in skin on chicken thighs in a single layer. Sprinkle with salt and pepper, and roast in the oven for 40 minutes. Remove the chicken from the oven and set aside to cool.

Reduce the oven temperature to 350 degrees F.

While the chicken cools a little, drain and rinse your soaked cashews. Blend up your sauce using the soaked cashews (we soak them to soften them and get them really, really creamy).

In a high speed blender, add the cashews and all the Cheese Sauce ingredients, and using your plunger blend it on high until it is completely combined and very creamy.

Remove the bones from the thighs, and chop them into bite sized pieces. Put them in a big mixing bowl, and add in your cashew cheese sauce you just blended and the rest of the ingredients except the shredded sharp cheddar cheese, and combine using a rubber spatula. Grease a large casserole dish, and put your chicken enchilada mixture in to the dish. Spread evenly.

Sprinkle the shredded sharp cheddar cheese on top, and bake for 30 minutes until the sides are bubbly. If you’d like, you can refrigerate it to bake later, just increase the baking time to 45 minutes.

Enjoy!

Instant Pot Egg Bites

I received an Instant Pot silicone egg bites pan for Christmas from my daughters, so of course I had to put it to good use!

This is a delicious way to eat eggs, and so fun. Eggs made in the instant pot are tender and really delicious. In this recipe I used bacon, scallions and spinach and a little nutritional yeast to give it a cheesy flavor without the dairy. This is the Instant Pot I have, and I love it! Instant Pot meals are delicious and I find very easy to digest. My favorite Instant Pot Cookbooks are by Coco Morante. She has three of them The Ultimate Instant Pot Cookbook, The Ultimate Instant Pot Healthy Cookbook, and The Essential Instant Pot Cookbook. Her recipes are all delicious and can be easily modified for nutritional needs! Here’s my recipe for Egg Bites in the Instant Pot!

Instant Pot Egg Bites

Ingredients:

4 Eggs

1/4 Cup of Scallions, sliced

1/4 Cup of Cooked Spinach, cooled and chopped

2 Slices of Cooked Bacon

1 Tablespoon of Olive Oil

2 Tablespoons of Coconut Milk or other non-dairy milk

2 Teaspoons of Nutritional Yeast

1/4 Teaspoon of Salt

1/4 Teaspoon of Pepper

Ghee or Coconut Oil for greasing the Egg Cups. You can also use a non stick cooking spray.

Directions:

In a 4 cup glass measuring cup with a pour spout, whisk together your eggs, olive oil, coconut milk, salt and pepper. Whisk in the nutritional yeast thoroughly. Then, stir in the bacon, scallions and chopped spinach.

Grease your egg cups with a little ghee. Pour the egg mixture evenly into each of the egg cups. They will be about 3/4 full. Place the lid on the egg bites pan. Pour a cup of water into your instant pot. Then, place the egg bites pan on the wire steam rack and carefully lower it into your instant pot.

Secure the lid on the instant pot, and set the steam valve to seal. Select Manual on your Instant Pot and adjust the time to ten minutes. It will take a few minutes to come up to pressure before the cooking time begins. After the cooking time ends, let the pressure come down for 5 minutes before releasing the pressure valve. Remove the lid and pull out your egg bites pan with heat safe mitts. Take off the lid of the egg bites pan and invert the pan onto a plate. Pop out the egg bites by pressing on the bottom of each mold. They are so yummy and kid friendly! Enjoy!

Celeriac Sun Dried Tomato and Basil Side Dish

I simply can’t get enough of this side dish! It is my new favorite potato replacement, but really in is unfair to Celeriac to call it a substitute for potato, like it is second best. Celeriac is an under appreciated root vegetable. Maybe because in it’s unpeeled state, it is unattractive (sorry celeriac).

Celeriac, Sun Dried Tomato and Basil Side Dish

However, the inside of the celeriac is a beautiful creamy white, and it loves to soak up flavor! In addition, it offers those who partake of it a nice dose of Vitamins C, K, B6, Phosphorous, Potassium, Magnesium, Manganese and Fiber.

You can make this side in under 30 minutes on the stove top. Let’s go!

Celeriac Sun Dried Tomato and Basil Side Dish

Ingredients:

2 Medium Celeriac Root (peeled and cubed into about 1 inch dice)

1/2 Cup Chicken Broth

2 Tablespoons of Olive Oil

2 Tablespoons of Oil Packed Sun Dried Tomatoes (finely minced)

2 Tablespoons of Fresh Basil, sliced

1/2 Teaspoon of Sea Salt

Directions: With a large heavy fry pan on the stove top, add your olive oil and warm over medium high heat. Add the cubed celeriac, and sprinkle with salt. Cook the cubes until just starting to brown, which will take approximately 2 minutes, turning once or twice. Add the broth and minced sun dried tomatoes. Cover the pan, and reduce the heat to a simmer. Simmer covered for 20 minutes, until the celeriac is fork tender, but not falling apart. Remove lid and cook until the liquid is mostly evaporated, and there is just enough left to make a nice sauce. Sprinkle the celeriac with sliced fresh basil. Toss to incorporate the basil and serve!

Celeriac, Sun Dried Tomato and Basil

Eat Your Nutrients!

Beef Paprikash on Spaghetti Squash Noodles with Sliced Avocado

If you are looking for a hearty meal to put on the table that you don’t have to slave over, is inexpensive, and lower carbohydrate, try a plate of Beef Paprikash! The Spaghetti Squash noodles are low carb. and hold all the juices, and the avocado goes well with the spicy beef sauce. It is delish!

This recipe uses a slow cooker, so it can be prepped the day before or in the morning, and then you can walk away until it is time to eat. I added some smoked paprika to the beef sauce to give it a smokey flavor that veers slightly away from the traditional recipe, and it is dairy free! It is the perfect cool weather meal that will leave you satisfied and nourished without adding to your waistline.

Beef Paprikash on Spagehtti Squash Noodles with Avocado

Beef Paprikash on Spaghetti Squash Noodles with Sliced Avocado

Ingredients:

1 Two Pound Chuck Roast

2 Tablespoons of Tapioca Flour*

1 1/2 Teaspoon of Himalayan Pink Salt or Sea Salt

2 Teaspoons of Black Pepper

2 Tablespoons of Extra Virgin Olive Oil

———————————————–

1 Large Yellow Onion

2 Red Bell Peppers, Large Diced

4 Cloves of Minced Garlic (or 2 Tablespoons of Garlic Infused Olive Oil if you are eating Low FodMap)

1 Cup of Beef Broth

1/4 Cup Tomato Paste

1 Tablespoon of Paprika

1 Tablespoon of Smoked Paprika

1 1/2 Teaspoons of Caraway Seeds, crushed

1 Teaspoon of Dried Parsley

1 Teaspoon of Dried Dill

1 Teaspoon of Fish Sauce

1/2 Cup Full Fat Coconut Milk, added before serving

——————————————————–

1 Medium Spaghetti Squash

2 Ripe Avocados*

Beef Paprikash on Spaghetti Squash Noodles with Avocado

Directions: With paper towel, pat the chuck roast dry. Mix the Tapioca Flour, Salt and Pepper together with a whisk, and season the Chuck Roast. In a large heavy pan over medium high heat, add your olive oil, and brown the chuck roast for 5 minutes and then flip it over and brown it on the other side for 5 more minutes.

Meanwhile, slice the onion and dice the peppers, and place in the bottom of a large slow cooker. Whisk together the spices, tomato paste, broth, garlic, and fish sauce. When beef is browned, place it on top of the sliced onions in the crockpot. Pour the sauce over the top. Cook on low covered for 8 hours in the crockpot. Remove the Beef from the crockpot after 8 hours and shred it with two forks. Add it back to the sauce and stir in 1/2 cup coconut milk right before serving.

For the “noodles”, one hour before serving, preheat your oven to 375º degrees. Slice a medium sized spaghetti squash in half, and remove the seeds. Season the inside with salt and pepper. Place in a baking pan cut side down with 1/2 cup of water. Bake for one hour. Right before serving, remove from the oven, and cool for about ten minutes so it is easy to handle. (It should pierce easily with a knife.) Flip the squash over and run a fork along the inside of the squash, making noodles.

Slice two ripe avocados to serve with the dish.

Serve the saucy Beef Paprikash over the “noodles” and place the avocado on the side like the picture above.

Beef Paprikash on Spagehtti Squash Noodles

Beef Paprikash on Spaghetti Squash Noodles

*Omit if you are eating Low FodMap

Eat Your Nutrients!

A Must Listen If You Are Struggling with SIBO, Candida or Digestive Problems

Chris Kresser, M.S., L.Ac really knows his stuff when dealing with healing digestion. He is a globally recognized leader in the fields of ancestral health, Paleo nutrition, and functional and integrative medicine. In his latest podcast he addresses how diet alone is not enough when trying to treat SIBO and Candida.

As you may know, I used antibiotics in conjunction with diet to rid myself of SIBO under the guidance of a naturopathic physician. I started this blog to empower myself and others to take charge of their digestion and regain vibrant health all while eating delicious food! Chris discusses FodMaps, SCD Diet, GAPS diet, Candida Diet, benefits of resistant starch, and going too low carb in this 30 minute must listen to podcast. You can find it here.