I started making red sauce for our family a few years ago, and will never look back.  Most of what you will find in the grocery store is loaded with sugar, sodium and often times FUNK.  Super easy to make a big batch and freeze!  Learn the method to the madness below!

What You’ll Need:

3 Tbsp olive oil

2 medium onions, minced

8 cloves garlic, mince

2 (6 oz) cans of tomato paste, no salt or sugar added

¼ c red wine vinegar

4 (28 oz) cans tomatoes, no salt or sugar added 

1 tsp raw sugar

2 tsp Himalayan or sea salt

1/2 tsp ground black pepper

3 oz parmesan or other hard

cheese, shredded

½ c chopped fresh basil

Heat olive oil in a large soup pot over medium heat.  Add onion and garlic, sauté until aromatic.

Add tomato paste, vinegar, tomatoes, sugar, salt & pepper.  Stir, and allow to

simmer for 20 minutes or so.

Add cheese.  Cook on low for another 20 minutes or so.

Add basil. Remove from heat. Allow sauce to cool, and puree using either an immursion blender, traditional blender or food processor

Will keep in refrigerator for about a week.  To freeze, transfer to quart size freezer bags, date, and lay FLAT in your freezer to take up less space!

Makes approximately 12 cups of sauce.


Oatmeal Scramble

It’s what sometimes happens when you are trying to make oatcakes.  You should be totally cool with that.


What You’ll Need:

1 large over ripe banana, mashed

1 c unsweetened vanilla almond milk

2 eggs

1 tsp vanilla extract

1 tsp baking powder

½ tsp cinnamon

1 Tbsp raw cocoa powder

Dash sea salt

2 c rolled oats

1 tsp coconut oil


Mash banana in a large bowl.  Add remaining ingredients. 

Heat an additional 1 tsp coconut oil in a large frying pan.  Pour oat mash into heated skillet.  Cook, stirring frequently (think like you would if you were cooking a scrambled egg!) 


Inspired by Fixate, by Autumn Calabrese

Makes approximately (8) ½ c servings!