R & R Sauce

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So my niece just turned 13 and quite frankly it scares the poop out of me. I mean, these days 13 is really the new 21. What with the technology, the clothes, the  social media out there… whatever happened to playing with barbies and my little ponies or even just playing outside? Ugh I am so old! At least they still lust over boy bands… right?

It got me thinking about that time of life for me and I don’t envy her age at all. I like where I am now. It’s busy and it’s crazy,  I’m crazy. But I know now who I am (which by the way continues to evolve and change). But dang, life can be good when you follow your heart and listen to your soul.

On a slightly less deep and meaningful note, any of you watch The Walking Dead? Well we do, it’s about the only thing we watch at the moment. I just wonder though, these people must be a little tired and hungry? Needing a shower maybe? New shoes? Underwear  change? Lord help me in an apocalypse, I get really hangry.

Moving on! This sauce came about because I had no canned tomatoes (not a very good doomsday prepper am I?) but I had too many tomatoes and some capsicums in the fridge. I based the flavour on a dip we used to have which was roasted capsicum and cashew. This turned out to be one of the easiest things I have made to date. I called it R & R because it’s roasted and red, but really I just want to go away to an island without little people for a bit of a holiday 😉 Dreaming!

Ingredients

  • 1 kg of roma tomatoes. Doesn’t matter if they are over ripe.
  • 2 large-ish red capsicums
  • extra virgin olive oil
  • sea salt
  • 2 garlic cloves minced or garlic granules
  • 1/4 cup of roasted but unsalted cashews

R & R ing

  • Preheat oven to 180 degrees celsius
  • Cut tomatoes into quarters and lay skin down on baking tray
  • Cut red capsicum into strips and place on the baking tray with tomatoes skin down.
  • Drizzle tomatoes and capsicum with olive oil
  • Sprinkle with salt and garlic
  • Massage so that all capsicum and tomatoes are evenly coated.
  • Roast for 20-25 minutes.
  • Remove from oven and let cool slightly
  • Place in a blender or food processor and blend until smooth.
  • Add cashews and blend for 1 more minute.

You can use this sauce with meatballs. Add it to your bolognese. I made baked chicken breast with garlic, olive oil and salt then baked in an oven for 20 minutes and poured the sauce on in the last 5 minutes of baking. You could also pour this over zoodles and add a protein like chicken or lamb! Very versatile and extremely delicious and easy to make.

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Fancy Stuffed Capsicums

If you could choose one song to be your theme song, what would it be? This week I chose Iggy Azalea “Fancy” because I’m so fancy… but you already know 😉

Last week of Whole30 challenge at CrossFit Iron Lion. I thought I would share a side dish. Fear not the title is a little misleading. This recipe is not that fancy 😉 You just have to be prepped. During this Whole30 challenge I made sure I prepped a few simple things that could be versatile to add to a dish. I usually did this on Sunday.

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First of all I always prep roasted sweet potatoes. Just follow the instructions for roasting the sweet potatoes from my previous post, Stuffed Sweet Tats. I do about 4 or 5 of these and keep them in the fridge for the week.

Next I shred some kale, red cabbage and grate some carrot to make a salad that I can have at breakfast, lunch or dinner.

Last of all I make sure I have avocados to whip up an easy guacamole. Just scoop out the avocado flesh, mash and add a squeeze of lemon juice and season with salt and pepper.

All you need now are some red capsicums (roughly one per person) and you’ll be right!

Constructions

Preheat your oven to 180 degrees celsius.

Wash your red capsicums

Cut out the stem of the capsicum and scoop out the seeds and pith (white fleshy bit inside the capsicum)

Place a couple of spoonfuls of roasted sweet tats into the bottom of the capsicum (fill until about a halfway up)

Then add a couple of spoonfuls of the kale salad. Leave a little space at the top to add your guac later.

Drizzle a little olive oil onto the top of the salad.

Place on a aluminum foil lined baking tray and put in the oven for 10-15 minutes.

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Once heated through, add a good spoonful of guac on top and sprinkle with some crushed cashews (or preferred nut)

Doneski! A side dish that contains it all!

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