Made to order…
My mom was hungry about an hour later, so I made her melted banana oats with chia seeds and homemade pecan butter!
- 1/2 c. water, 1/2 c, almond milk
- 1/2 c. oats
- 1 melted banana
- 1 tbsp chia seeds, divided
- 1 spoon pecan butter
- drizzle of sweetened condensed milk
She loved it!
Then my brother woke up and demanded his shake, so back into the kitchen I went… he said it was the best one yet though! Score!
We went off shopping for craft supplies and then visited the fudge baby!!
I was starving when we came home so I had a quick tuna, sprout, and Pico de Gallo wrap. I followed that with 10 million home made tortilla and pita chips with Pico.
Finally, I got to work on dinner.
This was a new recipe for sauce and I adored it. I think this will be my new go-to recipe!
- 1 medium carrot grated finely
- 5 large cloves garlic, crushed
- 1 stalk celery, grated finely
- 1/2 tsp crushed anise
- 1/2 tsp crushed fennel seed
- 1/2- 1 tsp olive oil
- 3 tbsp tomato paste
Cook the carrot, celery, spices and garlic in the oil until they smell toasty and caramelized. Add the paste and stir constantly until it takes on a maroon/ brown hue.
- 1 tbsp extra virgin olive oil
- 1/2 cup red wine
- 2 tbsp balsamic vinegar
- 2 24 oz cans stewed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 3 bay leaves
- salt, fresh black pepper
- large handful parsley, chopped
- 5 large bay leaves, chopped
Add the oil to the paste and work in. Add the wine and vinegar to deglaze the pan. Hand crush the tomatoes and add to the sauce. Work all ingredients together then add the dried herbs, bay leaves, salt and pepper to taste.
Simmer for 30- 40 minutes, stirring every 5 until thick and darker in color. Stir in most of the herbs, then serve over whole wheat angel hair sprinkling with reserved herbs.
Click here for the 12/28 food log