I don’t know about you guys, but where the pants has 2014 gone??? We are over halfway through the year and my baby girl is turning ONE next week! Ummmm… no, this is not allowed to happen. The next thing you know she’ll be telling me how embarrassing I am wearing short shorts to the box, she’ll be snatching more than me, beating me at ‘Fran’, driving around and going out on dates with her fellow CrossFit NPGL athletes! Nuh Uh, I don’t think so young lady!
She has just learnt to walk this last week but still has no teeth, which cracks me up. A gummy toothless smile is hilarious, even more so because my husband is a dentist. Hubby assures me though they make baby dentures, so if we need to that is always an option. Ha! My eldest who is 3, going on 15, is now toilet trained completely and talking about his willy and acting like a caveman around girls trying to be the one holding their hand. Clearly, he’s a gentleman and doesn’t do the willy talk around the girls though…
I have to keep reminding myself to stop, put down the phone/laptop and to just watch and appreciate my kids. Even when they are driving me mad and we are crying and yelling at each other I have to stop and laugh so that I don’t take things too seriously. Honestly, it takes a lot of work to be a balanced and well adjusted person when you have kids and it can be very easy to lose yourself in the arguments over whether that particular vehicle is a front end loader or a bull dozer.
Anyway family has been a big thing on my mind lately, with mine growing up and the question of whether to expand or not. Also my brother is back in town for a short stay and I’ve missed him… even if he does smell like a monkey ;p kidding Lali. We love ya x
So this recipe is about family and sitting down to a simple meal together and just appreciating the fact that you can do that with the ones you love.
- 500g pork mince
- 500g lamb mince
- 1 brown onion diced
- 2 cloves of garlic minced
- 2 tbsp olive oil
- 400g can of organic crushed/diced tomatoes
- 1-2 heaped tbsp of organic tomato paste
- 1 tsp dried basil
- 1 tsp dried oregano
- 1tbsp coconut sugar
- 1 tbs coconut aminos
- salt and pepper to season
- 1/3 cup chopped mushrooms *optional
- 1/3 cup of chopped stuffed olives *optional
The “Spag” to your “Bog”
- 1 large zucchini or 2 medium
- 1 large sweet potato or 2 medium
- 1tbsp olive oil
- dash of lemon juice
- sea salt to season
Making your Bog
In a large sauce pan, heat the olive oil over a medium to high heat and add the onion and garlic. Sauté until just soft but do not burn the garlic.
Add the mince and stir until just browned.
Add the tomato paste and mix in well, then add the tomato sauce mixing well.
Turn the heat down to medium and add the mushrooms, olives, coconut aminos, coconut sugar and dried spices. Mix well and then turn the heat down to low and let simmer for approx 40 – 50 minutes, stirring occasionally.
You want the sauce to reduce a bit and increase it’s richness. Don’t leave it too long without stirring as it will burn on the bottom of the pan… trust me.
Making your Spag
Meanwhile get your spiraliser, julienne peeler or whatever you use and peel the zucchini and sweet potato. Spiralise away, lightly sprinkle with seat salt and set aside on a plate lined with kitchen towel. This will soak up any liquid that seeps out.
When your sauce has cooked, take off the heat and set aside. Get a large fry pan and place about a tbsp of live oil in the pan. Heat the pan to medium and add the spiralised veggies. Give them a quick toss in the pan for a couple of minutes and add a dash of lemon juice and season with salt.
Remove from the pan and portion to plates.
Add the Bog to your Spag and voila! Spag Bog! Sprinkle with chopped parsley and season to taste.
A family pleaser 🙂
You can add grated carrot, finely chopped kale to your mince to sneak in some extra veggies if so desired. Just don’t mention it to anyone else and they won’t ever have to know ;p